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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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    The improved rehydration property, flavor characteristics and nutritional quality of freeze-dried instant rice supplemented with tea powder products

    Fu, TiantianNiu, LiyaWu, LeiyanXiao, Jianhui...
    10页
    查看更多>>摘要：Given the high nutritional value, the research of tea in foods has attracted increasing attention. The instant green tea (IGT), instant black tea (IBT) and match (Mat) were added to improve the qualities of freeze-dried instant rice (FDIR) and the rehydration property, flavor characteristics and nutritional quality were investigated in this paper. The results showed that the addition of three tea powders made FIDR achieve a higher rehydration rate and a better texture in the shortest rehydration time, as well as richer flavor components and higher antioxidant capacity. Moreover, the content of resistant starch was increased and the degree of starch hydrolysis was decreased. In comparison, IBT was the best improvement. Furthermore, the thermal property and XRD spectroscopy revealed that the crystal structure made regular feedback under the action of tea powders. The contact angle and surface energies, SEM and CLSM analysis showed that the changes in outer morphology of rice grains induced by tea powders were considerable. Moreover, FTIR and Raman spectroscopy confirmed that the hydrogen bonding between tea powder and starch made a more stable short-range structure. These all suggested that it is feasible to produce FDIR with tea powders as a novel instant rice with superior quality.
      原文链接:
    • NSTL
    • Elsevier

    Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods

    Zhadyra, SagymanHan, XiaoAnapiyayev, Bakytzhan B.Tao, Fei...
    8页
    查看更多>>摘要：Shubat (fermented camel milk beverage) and Ayran (yogurt) are popular traditional fermented milk products in Kazakhstan. However, the natural microbial diversity in these fermented dairy products is not well studied. In this study, we paired high-throughput sequencing with the traditional culture-dependent method to evaluate the bacterial diversity in these two fermented milk products. A total of 137 operational taxonomic units were obtained from Shubat and Ayran samples, by using 16S rRNA gene sequencing. The three most abundant operational taxonomic units were of the Lactobacillus and Streptococcus genera. In the 55 bacterial strains isolated through the culture-dependent method, the dominant species belonged to Leuconostoc and Enterococcusgenera. Moreover, probiotic properties, such as acid tolerance, bile salt tolerance, and antibiotic resistance of 26 selected lactic acid bacteria were also tested. Eight strains showed excellent survival rates under acidic pH or bile salt stress and were susceptible to the antibiotics used in the experiment. This is the first systematic study to identify the indigenous strains and natural bacterial diversity in Shubat and Ayran. We expect our results to facilitate the commercial production and quality control of these milk products.
      原文链接:
    • NSTL
    • Elsevier

    Shelf-life extension of pacific white shrimp using tragacanth gum-based coatings containing Persian lime peel (Citrus latifolia) extract

    Khaledian, SaeedBasiri, SaraShekarforoush, Seyed Shahram
    10页
    查看更多>>摘要：Assessment of edible tragacanth gum (TG) coating enriched with Persian lime peel (Citrus latifolia) extract (LPE) on the quality, and shelf life of cold stored Pacific white shrimp (Litopenaeus vannamei) was studied. Therefore, shrimps were divided into 5 groups and were immersed in distilled water (control), TG (1.5%), TG (1.5%) contained 1.25% sodium metabisulfite (SMS), and TG (1.5%) contained 1 or 2% of LPE, respectively, and were kept at 4 degrees C for ten days. The microbial (aerobic plate counts, psychrophilic bacteria count, lactic acid bacteria, H2S producing bacteria, and Pseudomonas spp.), physical and biochemical (pH, TVB-N, TMA-N, TBARS, color, and texture), and sensory (appearance, odor, texture) assessment were intermittently measured and analyzed. The results indicated that the TG coating improved the quality characteristics of shrimp, slightly, while its combination with LPE, increased the microbial shelf life of shrimp up to four days. Adding LPE to TG not only reduced the melanosis (p < 0.05), but also improved the physico-chemical, and sensory properties of shrimp. Therefore, its use for the improvement of shrimp quality, without sulfite residue hazard, during cold storage is recommended.
      原文链接:
    • NSTL
    • Elsevier

    Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS

    Deng, XiaofeiLin, HongAhmed, IshfaqSui, Jianxin...
    9页
    查看更多>>摘要：The aim of this study was to isolate and purify umami peptides from Trachinotus ovatus, the meat was hydrolyzed with 4000 U/g of papain and 1200 U/g flavourzyme at 50 degrees C with pH 6.5 for 3.5 h. The hydrolysates were further separated by consecutive ultrafiltration, gel filtration chromatography (GFC) and reversed-phase high-performance liquid chromatography (RP-HPLC) in combination with sensory evaluations and electronic tongue. Five peptides were identified by Nano-HPLC-MS/MS having amino acid sequences of APAP, ASEFFR, AEASALR, LGDVLVR, WDDMEK with threshold values in the ranges of 0.034-0.306 mmol/L. Molecular docking of the identified peptides with the umami receptor T1R1/T1R3 inferred that the amino acid residues of Asp192 and Glu301 in T1R3 might play an important role in umami release of umami peptides and the hydrogen bond and electrostatic interactions were the most important interaction forces between ligand and receptor.
      原文链接:
    • NSTL
    • Elsevier

    Antioxidant and anti-norovirus properties of aqueous acetic acid macromolecular extracts of edible brown macroalgae

    Toshima, DaikiMatsushima, KeiichiroYoshida, SeiichiroTakahashi, Hajime...
    7页
    查看更多>>摘要：Previous studies reported the activity of fucoidans and polyphenols (phlorotannins) extracted from brown algae against enveloped viruses. The aim of this study was to investigate the effects of brown macroalgae on the non-enveloped norovirus. Aqueous acetic acid macromolecular (>3 kDa) extracts (AAEs) were obtained from ten samples of eight brown macroalgal species. Saccharides and sulphate composition, weight-averaged molecular weight, and total phenolic content (TPC) of the AAEs were measured to estimate their fucoidan and polyphenol content. Murine RAW264.7 macrophage cells and the human norovirus surrogate murine norovirus-1 (MNV-1) were used for the anti-norovirus assay. One hour of direct exposure to TPC-rich AAEs from Sargassum horneri (Sh), Eisenia bicyclis (Eb), Cladosiphon okamuranus (Co), and Undaria pinnatifida inactivated MNV-1. In contrast, pre-treatment of RAW264.7 cells for 20 h with AAEs from another U. pinnatifida sample, Analipus japonicus, and Co protected RAW264.7 cells against MNV-1 infection. The AAEs from Co contained high TPC and sulphated fucans (fucoidans) might be the most promising anti-norovirus agents as they directly inactivated MNV-1 and protected RAW264.7 cells from it. The AAEs of phlorotannin-rich Sh and Eb are also potentially effective at direct inactivating MNV-1.
      原文链接:
    • NSTL
    • Elsevier

    Development and characterization of novel antioxidant films based on chitosan and Maillard reaction products

    Li, YanChen, KangniYang, QingfengHong, Hui...
    8页
    查看更多>>摘要：This study aimed to manufacture antioxidant films based on chitosan (CH) and Maillard reaction products (MRPs) derived from cod skin collagen peptides. The effects of MRPs variation (1%, 5%, 10%, 15%, and 20%) on the physical properties, mechanical properties, light transmittance, antioxidant capacity, and heat resistance of chitosan films were investigated. The results showed that with the incremental amounts of MRPs, the thickness, water solubility, and water vapor permeability (WVP) of chitosan films increased, and the water content, tensile strength, and elongation at break (EAB) decreased. However, the incorporation of 1%, 5%, and 10% MRPs had almost no effect on the WVP and EAB of chitosan films. The CH-15%MRPs and CH-20%MRPs films exhibited excellent UV-vis light barrier properties. Furthermore, the antioxidant capacities of films were remarkably improved with the content of MRPs. Additionally, the analysis of thermogravimetric analysis indicated that the incorporation of 0-10% MRPs had little effect on the thermal stability of chitosan films. These results suggest that CH-MRPs films can be used as promising antioxidant films to prolong the shelf-life of packaged food.
      原文链接:
    • NSTL
    • Elsevier

    Modeling and optimizing the changes in physical and biochemical properties of table grapes in response to natural zeolite treatment

    Alizadeh, MohammadZahedipour-Sheshglani, PariHuwei, SongAsghari, Mohammadreza...
    8页
    查看更多>>摘要：The Response Surface Methodology (RSM) was used to establish a predictive model for the effects of natural zeolite at different concentration and different storage times, as independent variables, on shelf life, physical and chemical properties, quality parameters and phytochemicals compounds of table grapes. The response surface models (RS model) had satisfactory R-2 and Adj.R-2 and models had non-significant lack of fit (P > 0.05). The parameters of the RS model had a good predictive performance and can be considered validated. The results demonstrated that natural zeolite is able to significantly improve the table grape tissue firmness, enhance different phytochemicals and antioxidants, and decrease water loss, electrolyte leakage, malondialdehyde production and decay extension rates. Treated fruit had a higher superoxide dismutase, ascorbate peroxidase and total antioxidant activity and phenolics, flavonoids and carotenoids contents. Using desirability function method treatment of table grapes with zeolite at 6% and storage for 60 days was found to be the optimized condition.
      原文链接:
    • NSTL
    • Elsevier

    Evaluation of quality properties and antioxidant activities of tiger nut (Cyperus esculentus L.) oil produced by mechanical expression or/with critical fluid extraction

    Guo, TingtingWan, ChuyunHuang, FenghongWei, Chunlei...
    7页
    查看更多>>摘要：The quality properties and antioxidant activities of tiger nut (Cyperus esculentus L.) oil produced using mechanical expression with subcritical n-butane extraction (ME-SBE) and supercritical CO2 extraction (ME-SCO2E) were investigated and compared with mechanical expression or critical fluid extraction. Results showed that the highest extraction yield was obtained by ME-SBE (28.47 +/- 0.20 g/100 g) and ME-SCO2E (28.56 +/- 0.24 g/100 g). The content of tocopherols, beta-carotene and total phenolic compound in oil extracted by ME-SBE (30.69 +/- 0.15 mg/100 g, 160.56 +/- 7.98 mu g/100 g and 28.79 +/- 0.34 mg sinapic acid/100 g, respectively) were the highest, and followed by ME-SCO2E oil, For fatty acid composition, five oils were similar and rich in oleic acid (73.81-74.10%) and linoleic acid (8.75-8.89%). Furthermore, oil extracted by ME-SBE presented the uppermost antioxidant activities and oxidation stability, which were correlated with alpha-tocopherols, total tocopherols and total phenolic compound content. Thus, mechanical expression with subcritical n-butane extraction appeared to be preferable for tiger nut oil extraction.
      原文链接:
    • NSTL
    • Elsevier

    Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas)

    Jiang, SuisuiFeng, XueZhang, FanWang, Runfang...
    7页
    查看更多>>摘要：Thermal processing not only contributes to flavors and textures but also has effects on meat nutrition values. In the current study, the in vitro digestibility and mineral bioaccessibility of oysters (Crassostrea gigas) were reduced after cooking (steaming, baking, and frying). The steamed oysters showed the highest digestibility and mineral bioaccessibility among all the cooking methods. Correlation analysis showed that the digestibility of proteins was negatively correlated with the levels of surface hydrophobicity (r = 0.91, p < 0.01), A(420) (r = 0.97, p < 0.01), and fluorescent products (r = 0.98, p < 0.01), while it was positively correlated with sulfhydryl group (r = 0.72, p < 0.01). Moreover, the bioaccessibility of Zn and Fe had a positive correlation with the digestibility. Based on these results, steaming might be a recommended cooking method for our daily diet to preserve the digestibility and mineral bioaccessibility of oysters.
      原文链接:
    • NSTL
    • Elsevier

    Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization

    Faccioli, Larissa SlongoKlein, Manuela PolettoBorges, Gabriela RamosDalanhol, Carolina Silveira...
    7页
    查看更多>>摘要：Olive leaves (OL) are by-products of olive cultivation that are usually discarded, but due to the presence of bioactive compounds beneficial to health, they could be used. Thus, the objective of this paper is to develop a cracker from an olive leaf flour (OLF) and to verify the sensory effect of its use. Crackers were made from 5 formulations: F0 (without OLF), F3 (1,7 g/100 g), F5 (2,8 g/100 g), F7 (4 g/100 g), and F9 (5,1 g/100 g). In addition to OLF, the crackers had refined and whole wheat flour and almond flour. Oleuropein quantification, macronutrients, and sensory analysis were performed using Quantitative Descriptive Analysis (QDA), as well as consumer acceptance and preference, in addition to purchase intent. The amount of oleuropein found in the cookies was 1.30 mg/g to 1.80 mg/g. The addition of OLF does not change the macronutrients composition of the crackers. However, in the analysis of oleuropein, F9 showed a higher concentration of such compound (p < 0.05). The QDA showed significant difference among the formulations in the flavor attributes of herbaceous, and salty and bitterness taste, and in the green color (p < 0.05). In the Acceptability Index, F3 showed 83% acceptance, followed by F0 with 80%, F5 with 78%, F7 with 75%, and F9 with 71%. Crackers enriched with OLF, especially F3, are nutritious alternatives for consumption that have good acceptance by consumers.
      原文链接:
    • NSTL
    • Elsevier