查看更多>>摘要：We report improvements in the extraction of milk phospholipids (MPLs) from beta-serum, a dairy byproduct, by applying ultrasound prior to a tertiary amine extraction. Three acoustic intensities (15.53 +/- 1.20, 31.76 +/- 2.46, or 44.56 +/- 3.47 W cm(-2)) were applied for 4 min before the amine extraction (N,N-dimethylcyclohexylamine, CyNMe2). The extracted lipids were fractionated by solid phase-microextraction, and the recovered MPLs were quantified by HPLC-CAD. An acoustic intensity of 44.56 +/- 3.47 W cm(-2) followed by CyNMe2 extraction (12/1, solvent to ratio) yielded 69.67 +/- 3.45% of MPLs, while only 7.57 +/- 0.59% were recovered without ultrasound. The fraction of MPLs was made of phosphatidylinositol (32%), phosphatidylethanolamine (30%), and sphingomyelin (37%). Scanning electron images and particle size revealed significant disruption of the complex arrangement between membrane proteins and MPLs, which may help to release the MPLs into the aqueous medium.
查看更多>>摘要：In this study, the low-intensity pulsed ultrasound-assisted vacuum drying (LPUVD) was applied to improve the efficiency in drying wolfberry fruit juice with acceptable quality. The low-intensity ultrasound used was 0.7 W/cm(2), and the effects of pulsed ultrasound ratio and drying temperature on the drying kinetics and quality parameters (color, total flavonoid, total polyphenol content, DPPH radical scavenging activity and powder properties) were investigated and compared with continuous ultrasound-assisted vacuum drying (CUVD). It was shown that LPUVD offers an advantage over CUVD in quality retention, and LPUVD at 10 s: 10 s pulsed ultrasound ratio took only 30 min more than CUVD. Significant influence of pulsed ultrasound ratio on quality parameters was not observed (p >= 0.05). The minimal quality loss was found in the sample dried at 50 degrees C whereas the maximum was found in the sample dried at 40 degrees C. Also, the drying methods and conditions showed no significant effects on the powder properties. Overall, the optimal drying conditions of LPUVD was found to be drying temperature of 50 degrees C and pulsed ultrasound ratio of 10 s: 10 s. The findings in current work demonstrate that LPUVD is a promising drying technique for wolfberry fruit juice.
Goh, Andrea Shi'enNingtyas, Dian WidyaBhandari, BheshPrakash, Sangeeta...
9页
查看更多>>摘要：Phytosterols (PS) are functional ingredients capable of providing health benefits. This study investigated the potential of incorporating different levels of PS ester (0.8, 1.2, 1.6 and 2.0 g/100 g) into skim milk (0.1 g/100 mL milk fat) to replace the milk fat. PS-enriched milk were analysed for its physical characteristics (colour, viscosity, tribology, particle size and microstructure) and compared to commercial milk (0.1, 1.3, 2 g/100 mL fat, and 1.3 g/100 mL fat with 0.3 g/100 mL PS). Furthermore, the flavour profiles and sensory acceptability of the PS-enriched milk were evaluated. All samples exhibited a characteristic shear-thinning flow behaviour, with 2 g/100 g PS ester milk displaying the highest viscosity (4.46 +/- 1.93 mPa s) at 50/s shear rate and 35 degrees C. Confocal images and particle size distribution suggest fat coalescence resulting in larger fat globules (0.53 +/- 0.14 mu m) in 2 g/100 g PS ester milk. In general, the addition of PS ester increased the fatty acid and aldehyde compounds of PS-enriched milk, providing comparable lubrication properties and whiteness to commercial milk with the same fat levels. Sensory evaluation revealed that the PS-enriched milk did not possess any off-flavour and milk with 1.6 g/100 g PS ester were the most preferred.
查看更多>>摘要：In this study, the effect of phospholipids on the physicochemical properties of myofibrillar proteins (MP) solution was investigated at different NaCl concentration (0.3-0.7 mol/L). The results indicated the phospholipids addition increased the average particle size (i.e., from 1277-651 to 1546-1087 nm at 0.3-0.7 mol/L NaCl) and turbidity (i.e., from 0.323-0.139 to 0.729-0.551 at 0.3-0.7 mol/L NaCl) due to the enhanced hydrophobic interaction, and decreased the modulus of MP solution due to the reduction of disulfide bonds between MP. At 0.3-0.5 mol/L NaCl concentration, the formation of MP-phospholipids (MP-P) complexes resulted in the decreased protein solubility (i.e., 50.93%-75.67% and 41.28%-74.60% for MP and MP-P, respectively) and the increased viscosity of MP solution. However, at NaCl concentration close to 0.7 mol/L, the rheological properties of MP-P complexes did not change significantly like that of MP groups. This indicated the phospholipids addition could inhibit the salting-out effect of MP due to enhanced hydrogen bond between MP and water. Moreover, the phospholipids addition enhanced the emulsifying activity and emulsifying stability of MP solution at a high NaCl concentration (0.7 mol/L).
查看更多>>摘要：The effects of probiotic yeast Saccharomyces boulardii CNCM I-745 in combination with prebiotic inulin on the probiotic survivability, physiochemical properties and stability of ice cream were evaluated. Addition of inulin increased the viability of S. boulardii CNCM I-745 with viable count of 6.16 log CFU/g in the synbiotic ice cream after 120 d of storage. Fermentation with the probiotic yeast and Lactobacillus-Streptococcus (LS) caused significantly (p < 0.05) decreased firmness of ice cream samples, S1-Pro (510.2g) and S2-Pro-LS (492.7g), compared with that (545.9g) of the control S0. However, addition of 1% and 2% inulin recovered the firmness of the synbiotic ice cream, S3-Syn1 (535.3g) and S4-Syn2 (548.3g), respectively. Synbiotic ice cream had improved melting property and stability as indicated by measurements of particle size, zeta potential and multiple light scattering. Among 27 volatile compounds identified in different ice cream formulations, the synbiotic ice-cream with 2% inulin contained higher concentrations (3983 mu g/L) than S1-Pro (1479 mu g/L) and S0-control (616.4 mu g/L) ice creams. The synbiotic ice cream of this study represents a potential novel functional product containing probiotic yeast and prebiotic inulin.
查看更多>>摘要：This research developed differential pressure explosion puffing (DPEP) technology to modify oat. The effects of heating time, puffing temperature and differential pressure on gelatinization degree, water absorption, solubility, thermodynamics properties, gelatinization properties and crystal structure of oat flour were investigated. The gelatinization degree of starch in oats treated with DPEP was 99.73 g/100 g, and the solubility and water absorption of modified oat flour increased to 3.90 g/100 g and 2.81 g/g, respectively. Thermodynamic properties indicated that the gelatinization temperature and enthalpy of the modified oat flour decreased to 58.19 degrees C and 0.06 J/g respectively. The peak viscosity, trough viscosity and final viscosity of modified oat flour increased to 2.20 Pa s, 1.77 Pa s and 3.55 Pa s, respectively, oat flour had lower disintegration value and higher shear resistance. However, under long-term high temperature treatment, starch and lipid formed complex, leading to gradual transformation of the crystal structure from A-type to V-type, and water absorption, solubility and viscosity decreased.
查看更多>>摘要：To explore the effects of fermentation on the umami taste substances of shiitake mushrooms (Lentinus edodes), the umami substances of fermented shiitake mushrooms using different microorganism species were investigated. Saccharomyces cerevisiae, Aspergillus oryzae, Aspergillus niger and Lactobacillus plantarum were selected to ferment the pileus and stipe of shiitake mushrooms, and the umami substances in the fermentation liquid were analyzed and compared. The contents of free amino acids and flavor nucleotides were measured, and the taste activity value (TAV) and equivalent umami concentration (EUC) were calculated to evaluate the taste of fermentation. The results showed that acidity as well as the content of free amino acids and flavor nucleotides in the fermentation broth increased throughout the fermentation process. The EUC values of the fermentation broths ranged from 9.95 to 34.58 g monosodium glutamate (MSG)/100 g, and TAVs were greater than 1. According to our analysis, Lactobacillus plantarum was the best species for fermentation providing the strongest umami flavor.
查看更多>>摘要：The capacity of microwave (MW)-assisted dry-heat and heat-moisture treatments to modify techno-functional properties and gel viscoelasticity of rice flour was studied. Flour samples at 30%, 20%, 15%, 13%, 8%, and 3% of moisture content (MC) were microwaved for 480 s at 18W/g. The 3% MC sample was unmodified by treatment. However, the 8% MC sample was one of the most affected, along with the 20% and 30% samples, indicating that a small amount of water can plasticize rice flour enough to rearrange its biopolymers molecules (mainly starch) responsible for the modifications. The lowest peak and breakdown viscosities and the highest pasting temperature were found in the 30% MC sample, which varied 58%, 89%, and +8 degrees C respectively, from native flour. DSC revealed partial pre-gelatinization in the 20% and 30% MC samples. Swelling power increased in all samples after treatment, while water solubility only increased in the 8% and 30% MC samples. Treatments promoted gel stability and enhanced viscoelastic moduli, particularly in the 8% and 20% MC samples. Flour MC in MW-assisted treatment allowed the modulation of techno-functional properties of rice flour and rheological and thermal characteristics of their gels.
查看更多>>摘要：Camellia oleifera seed oil contains nearly 80% oleic acid, which accounts for health-benefits, and it is stored in the subcellular oil bodies (OBs) organelles. To utilize C. oleifera OBs as a dietary supplement of unsaturated fatty acid, the physical properties need to be investigated. The physical stabilities of extracted OBs against ionic strength (0.01-1M) and temperature (30-90 degrees C) were evaluated via Turbiscan analysis and confocal microscope. The results showed that OBs extracted at alkaline conditions (pH 9.0-11) exhibited uniform dispersion. The surface charge of the OBs decreased dramatically with increasing NaCl content, and OBs droplet aggregation occurred under a NaCl concentration of 0.1 mol/L. Moreover, high temperature (up to 90 degrees C) had a positive effect on OBs stability. Overall, OBs extracted under alkaline pH were more stable than those extracted under neutral pH. Differences in the interfacial proteins of OBs extracted at the neutral and alkaline pHs were studied via sodium dodecyl sulfate-acrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Six types of oleosins, including Ole III, the fragment of Ole II, oleosin, Ole IV, Ole V, and Ole I, were found in the extracted membrane proteins. Oleosins and some coextracted endogenous proteins played a certain role in OBs stability.
Sun, XiaoMaynard, Clay J.Caldas-Cueva, Juan P.Coon, Craig N....
6页
查看更多>>摘要：This study was conducted to determine the effectiveness of air deformation on fillet surfaces to assess hardness and identify woody breast (WB) in raw fillets of broilers. Fillets (n = 120) were categorized in normal (NORM), mild (MILD) and severe (SEV) WB. All fillets were subjected to compression force (CF) analysis and pressurized air (344 kPa) was directed at the ventral surface of each fillet in the cranial region and the deformation area was measured. Fillets were cooked and sheared using Muellenet Owens Razor Shear (MORS) and blunt version of MORS (BMORS). CF increased as severity of WB increased (P < 0.05). Diameter of deformation area decreased (P < 0.05) as WB severity increased. CF was correlated to air deformation (r(s) = -0.43 to -0.66, P < 0.05). BMORS force and energy was higher (P < 0.05) in SEV fillets compared to those in MILD and NORM. SEV fillets had higher (P < 0.05) peak counts (PC) of shear curves using MORS or BMORS than MILD and NORM fillets (P < 0.05). The results indicate that WB can be identified by CF and that the use of air deformation in raw fillets which may be potentially utilized as a tool for WB assessment. Using BMORS paired with the peak counting method may be a better texture analysis method to access WB condition.
NSTL
Elsevier