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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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    Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

    Oladunjoye, Adebola O.Eziama, Stella C.Aderibigbe, Olaide R.
    7页
    查看更多>>摘要：Hog plum bagasse (HPB) incorporated into wheat flour at 5, 10 and 15% was used to formulate composite cookies with 100% wheat cookies as control. The cookies were evaluated for proximate, physical, antioxidant, microbial, and sensory characteristics. The composite cookies significantly (p < 0.05) showed increased ash and fiber content but decreased protein, fat, and caloric contents compared to the control. Addition of bagasse comparatively improved textural hardness, spread ratio, and baking yield of composite cookies. The color (L*) decreased, while the total phenolic content and antioxidant properties of cookies increased with bagasse addition. The microbial population reduced with the addition of treated bagasse after 28 d. Sensory scores reduced with bagasse addition but compare favorably with control. Overall acceptability was mostly preferred with bagasse at a 5% inclusion level. The use of agro-waste such as treated hog plum bagasse as a source of dietary fiber in cookies formulation is technically feasible.
      原文链接:
    • NSTL
    • Elsevier

    Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

    Sun, QinxiuKong, BaohuaLiu, ShuchengZheng, Ouyang...
    10页
    查看更多>>摘要：The effects of different power (0, 100, 300, and 500 W) ultrasonic-assisted immersion thawing (UT) on the thawing time and muscle quality (thawing/cooking loss, shear force, colour, water distribution and microstructure) of common carp (Cyprinus carpio) were investigated. The results showed that the thawing time decreased gradually with the increase of ultrasonic power, and the thawing time of ultrasonic thawing at 500 W (UT-500) was the shortest among all the thawing methods (P < 0.05). However, the thawing and cooking losses of UT-500 samples were the largest among all thawed samples, while those of UT-300 samples were the smallest (P < 0.05). In addition, the result of fish colour indicated that UT-300 was beneficial for maintaining the colour of fish muscle after thawing. Low field nuclear magnetic resonance analysis showed that UT-300 effectively reduced the fluidity and loss of immobilised and free water. Microstructure analysis showed that the microstructure of UT-300 sample was more complete than that of other thawing treatment samples. Therefore, appropriate ultrasonic power (300 W) during thawing could accelerate the thawing process of frozen common carp, and maintain its muscle quality.
      原文链接:
    • NSTL
    • Elsevier

    A one step enhanced extraction and encapsulation system of cornelian cherry (Cornus mas L.) polyphenols and iridoids with beta-cyclodextrin

    Popovic, Boris M.Blagojevic, BojanaLatkovic, DraganaCetojevic-Simin, Dragana...
    8页
    查看更多>>摘要：The objective of this study was simultaneous extraction and encapsulation of cornelian cherry active principles. As an encapsulating agent, beta-cyclodextrin (beta-CD) was used to enhance the ultrasound-assisted extraction of cornelian cherry polyphenols and iridoids. Lyophilized cornelian cherry fruit was extracted by four different solvents: pure water, 50% aqueous ethanol (conventional system), 1.5% beta-CD water solution and 1.5% beta-CD aqueous ethanol solution. The highest enhancement of the extraction efficiency was observed for flavonoids and anthocyanins, especially for cyaniding 3-galactoside and pelargonidin 3-galactoside. Water-ethanolic extract was used to form inclusion complexes between beta-CD and cornelian cherry bioactives in the solid form. The encapsulation efficiency of cornelian cherry polyphenols in beta-CD was 65.62%. Due to the polyphenol encapsulation within beta-CD, the extract showed better solubility in water, higher antioxidant power (for 40.61%), and the release of anthocyanins from the dried powder was prolonged for 50% in the first 2 h making it suitable for diverse applications in food and pharmaceutical industries.
      原文链接:
    • NSTL
    • Elsevier

    Physical properties and salt release of potato starch-based emulsion gels with OSA starch-stabilized oil droplets

    Zhang, YanhuiYang, HaoZheng, HongxiaYuan, Dongdong...
    9页
    查看更多>>摘要：Emulsion gels with potato starch in the continuous phase and octenyl succinic anhydride (OSA) starch at the interface were developed, and they were used to modulate salt release. OSA starch (70-110 mg/g) stabilized emulsions had droplet size in the range of 377-574 nm, and they presented good creaming stability (integral transmission<20%) during a centrifugation test. Different volume (100-300 mg/g) of the emulsion was added into potato starch dispersion, and gels were formed after heating and shearing. Microstructural observation revealed that oil droplets aggregated in the gels with higher concentration of emulsions (250 and 300 mg/g), but these gels had more uniform gel networks with evenly distributed pores. The increase in emulsion volume contributed to gels with higher storage modulus and stiffness. The swelling ratios of all the emulsion gels were relatively low (<15%), which were negatively correlated with emulsion content. Salt (NaCl) release from emulsion gels in water and alpha-amylase solution was monitored, and it was faster and higher in the gels with lower emulsion content. When alpha-amylase was included in the dispersing media, significantly faster salt release was observed.
      原文链接:
    • NSTL
    • Elsevier

    A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization

    Yilmaz, Mustafa TahsinIspirli, HumeyraTaylan, OsmanDertli, Enes...
    13页
    查看更多>>摘要：In this study, tarragon extract was used as a reducing agent to perform green nano-biosynthesis of selenium nanoparticles (SeNPs). The synthesized SeNPs were characterized using measurements of UV-Vis spectroscopy, scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy disperse analysis of X rays (EDAX), Fourier-transform infrared spectroscopy (FTIR), X-ray diffractometer (XRD) and differential scanning analysis (DSC). Synthesis of nanoparticles was confirmed by observing a peak at 212 nm in UV-VIS, indicating the surface plasmon resonance of SeNPs. Tarragon extract enabled a stable dispersion of SeNPs, giving rise to formation of the nanoparticles in the shape of quasi-spheres without clustering with the sizes between 20 and 50 nm. The SeNPs were shown to be in the form of nanocrystals, having Se embedded in the nanostructure with high thermal stability (a high resistance to thermal process over 200 degrees C). The SeNPs synthesized with tarragon extract could remarkably increase the inhibition zones from approximately 13 to 18 mm against the pathogenic bacteria and from 10 to 14 mm, 17-36 mm, 8-12 mm, 15-24.5 mm and 9-14 mm, against A. alternata, A. niger, A. parasiticus, B. cinerea, F. oxysporum and P. chrysogenum, respectively.
      原文链接:
    • NSTL
    • Elsevier

    Modelling, experimental validation and process design of forward osmosis process for sugarcane juice concentration

    Akhtar, AanishaSingh, MandeepSubbiah, SenthilmuruganMohanty, Kaustubha...
    15页
    查看更多>>摘要：The viability of the FO process for concentration of sugarcane juice by using a commercially available aquaporin embedded hollow fibre membrane module (HFFO) (active area, 2.3 m(2)) is presented. NaCl is used as a draw solution (DS), and the selection of suitable DS concentration, flow conditions and flow configuration are observed to be vital aspects to minimize the reverse solute flux (RSF) and energy consumption. Further, the one dimensional mathematical model for the batch and continuous FO process using HF module is developed and validated with experimental data within the error limit of 5% for water flux and RSF. Based on the flowsheet modelling, the method for establishing the optimized FO process is presented. The optimized FO flowsheet presented in this study can concentrate the sugarcane juice from 150 g L-1 to 531 g L-1 with energy consumption of 92.14 WL-1 of permeate and specific RSF = 1.57 g L-1. Further, to commercialize FO process for sugarcane juice concentration application, the selection of suitable food-grade draw solute that can provide high osmotic pressure and low RSF is a very important aspect.
      原文链接:
    • NSTL
    • Elsevier

    Fusarium diversity and mycotoxin occurrence in proso millet in Korea

    Choi, Jung-HyeNah, Ju-YoungLee, Mi-JeongJang, Ja-young...
    7页
    查看更多>>摘要：The incidence and toxicological characteristics of mycotoxigenic Fusarium were assessed in 24 proso millet samples collected from fields on Jeju Island, Korea. Fusarium isolates from the millet samples comprised of F. asiaticum (19.5%), F. acuminatum (12.4%), F. graminearum (11.8%), F. incarnatum (10.7%), F. equiseti (10.7%), F. tricinctum (8.9%), and 12 other Fusarium species. The millet samples were contaminated with zearalenone (62.5%), deoxynivalenol (45.8%), and nivalenol (41.7%) at maximum levels of 117.7, 861.8, and 433.2 ng/g, respectively. The T-2/HT-2 toxins were also detected. Co-occurrence of more than two mycotoxins was observed in 58.3% (14/24) of the samples. The results of an in vitro assay of mycotoxin production revealed that 19 of 22 Fusarium isolates produced at least one mycotoxin in rice medium. The isolates of F. asiaticum, F. graminearum, F. kyushuense, F. incarnatum, and F. equiseti produced DON, NIV, and ZEN. Two F. fujikuroi isolates produced high levels of FBs (3777-12,424 mu g/g, sum of B-1 and B-2). The isolates of F. tricinctum, F. acuminatum, F. incarnatum, and F. equiseti produced T-2/HT-2 toxins at up to 13.48 mu g/g. These findings demonstrate that the major Fusarium species found in Korean proso millet are mycotoxigenic, thus further monitoring is necessary.
      原文链接:
    • NSTL
    • Elsevier

    Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria

    David de Oliveira, Anay Priscillade Oliveira Almeida, Tassio JoseBezerra Santos, Tamires MarquesDias, Francesca Silva...
    9页
    查看更多>>摘要：Autochthonous lactic acid bacteria (LAB) from goat cheese were selected for the preparation of symbiotic goat milk ice cream (GMIC) with the inclusion of umbu fruit (Spondias tuberosa). Its sensory attributes, microbiological and physical-chemical characteristics and its antioxidant capacity were measured in the GMIC produced with autochthonous isolates (GMIC 2) and with commercial cultures (GMIC 1). Three isolates from goat cheese identified as Lactobacillus plantarum, Lactobacillus rhamnosus and Pediococcus acidilactici were selected for their physiological, metabolic, protective, safety and functional characteristics for the production of GMIC 2. GMIC 2 showed greater viability of the microorganisms over time compared to GMIC 1. The selection of autochthonous cultures (AC) significantly influenced (P < 0.01) the protein content in the water phase, melting rate and antioxidant capacity of GMIC 2. The GMIC 2 was designated as tastier (P = 0.0167), and with the greater preference and purchase intention (P < 0.001) among the tasters. The combination of probiotic cultures and umbu fruit sensorially favoured both GMIC. However, the AC have distinct properties that certify the authenticity of the umbu-flavoured GMIC from the Caatinga biome of the northeastern semi-arid region and have potential applications in the local industry.
      原文链接:
    • NSTL
    • Elsevier

    Modulation of carotenoid/flavonoid profiles and sugar content of a potential functional citrus-based food through crossflow microfiltration

    Hammad, ImaneDornier, ManuelServent, AdrienPoucheret, Patrick...
    8页
    查看更多>>摘要：Crossflow microfiltration was implemented to enrich a clementine/pink grapefruit juice in carotenoids, flavonoids and pectins modulating its sugar content thanks to an added diafiltration step. Using tubular ceramic membrane with pore diameter of 0.2 mu m at 30-40 degrees C, a crossflow velocity of 5 m.s(-1) and a transmembrane pressure of 2.6 bar, the impact of the process was assessed focusing on bioactive compounds and physical characteristics of the concentrates. With permeate flux above 30 kg.h(-1).m(-2), the process resulted in an increase of 8-10 times in the content of provitamin A carotenoids (33 mg.kg(-1) in the final products), lycopene (43 mg. kg(-1)), hesperidin (3.2 g.kg(-1)) and pectin (5.5 g.kg(-1)) giving a unique and interesting composition profile. Moreover, diafiltration divided the sugar content by 3. This can be relevant for the product to be recommended as part of a reduced sugar diet for diabetic people. By modelling the retention of bioactive compounds, we showed that it was possible to modulate sugar, flavonoids, carotenoids and pectin contents in the concentrate that could be a key issue for the biological activity of this potential functional citrus-based food.
      原文链接:
    • NSTL
    • Elsevier

    Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis

    Nitsuwat, SupatchayapornZhang, PangzhenNg, KenFang, Zhongxiang...
    6页
    查看更多>>摘要：Gelatin is prepared from heat denaturation and partial hydrolysis of collagen from mammalian sources and is a common ingredient in the food industry. Diet restrictions of porcine gelatin due to culture and/or religion, and the health safety concerns due to an onset of zoonotic disease in cattle from earlier period, have led to the search for alternative gelatin sources. The most extensively studied alternatives with high potential are fish and fish byproducts. However, fish gelatin application in the food industry is still limited due to inferior performance in gelling ability. The gel strength values of the warm-water and cold-water fish gelatin compared to mammalian gelatin, were evaluated by meta-analysis to determine their potential as an alternative. Through rigorous screening of the extraction and gel strength determination methods, a total of 13 studies were included in the analysis. The mean gel strength of fish gelatin was significantly lower in comparison to mammalian gelatin (p < 0.05). Interestingly, the warm-water fish skin gelatin was the only sample group with a combined effect estimate point that overlapped and extended pass the null effect line, making it the most suitable substitute of mammalian gelatin in food gel preparation when compared to other fish gelatins.
      原文链接:
    • NSTL
    • Elsevier