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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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    In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey

    Ozkan, Edibe RabiaDemirci, TalhaAkin, Nihat
    9页
    查看更多>>摘要：In the present study, nine Enterococcus (Ent.) faecium isolates were isolated from Tulum cheese produced traditionally in the central Taurus Mountains of Turkey during ripening period and were characterized to investigate their probiotic potential via gastrointestinal resistance, and adhesion ability, functional properties tests, and safety (haemolytic activity, antibiotic resistance, biogenic amine production, and PCR detection of some virulence factors) analyses. All of these strains proved to be resistant to bile salt and simulated gastric juice. All the isolates displayed good safety assessment regarding vancomycin susceptibility except for isolate 1050. Additionally, the majority of isolates showed high exopolysaccharide production while isolate 12 showed a desirable cholesterol removal rate. Also, five of Ent. faecium isolates indicated antibacterial activity against both Listeria monocytogenes ATCC 7644 and Staphylococcus aureus ATCC 25923. Isolates 394 and 894 were examined based on the presence of virulence genes encoding for aggregation substance (asa1), cytolysin (CylL(L), CylLs, CylM, CylB, CylA), gelatinase (gelE), and hyaluronidase (hyl(efm)). Isolate 894 harbored three virulence determinants including asa1, gelE and CylA while the virulence cylL(L,S), cylM, Hyl(efm), gelE, and CylA genes were detected in isolate 394. Overall, isolate 894 was shown to be a potential candidate for further in vivo investigations as a probiotic culture.
      原文链接:
    • NSTL
    • Elsevier

    Formation of debranched wheat starch-fatty acid inclusion complexes using saturated fatty acids with different chain length

    Lee, Min HyeockKim, Ha RamLim, Woo SuKang, Min-Cheol...
    8页
    查看更多>>摘要：It is well known that inclusion complexes between starch and lipid can inhibit enzymatic degradation as well as retrogradation of starch. In this study, debranched wheat starch (DWS)-fatty acid (FA) complexes were prepared using four saturated FAs with different chain lengths: lauric acid (LA), myristic acid (MA), palmitic acid (PA), and stearic acid (SA). The WS was hydrolyzed by pullulanase to produce linear starch molecules. The complexed FA in WS and DWS was determined by Soxhelt extraction after acid hydrolysis. The highest FA content was obtained from the DWS-SA complex. The water holding capacities of the complexes decreased after debranching WS and complexation with FAs, because of the structural change and the increased hydrophobicity of the WS molecules. In DSC analysis, endothermic enthalpy revealed the content of helical structure. The DWS-SA complex had the highest content of helical structure and the peak for type II crystalline structure. Moreover, the V-type XRD pattern was more distinctly observed when the complexes were formed with long-chain FAs (PA and SA) compared to short-chain FAs (LA and MA). These results suggest that the capability of DWS to form a lipid complex varies depending on the FA chain length.
      原文链接:
    • NSTL
    • Elsevier

    Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment

    Zhang, WenjinLiu, YaoweiLi, ZhibinXu, Shu...
    9页
    查看更多>>摘要：The objective of this study was to evaluate the effectiveness of microfiltration (MF) of skim milk, alone or combined with ultraviolet-C (UVC) treatment, in extending the shelf life and retaining the native bioactive milk serum proteins, compared with high-temperature short-time (HTST) pasteurization. The vegetative bacterial load was reduced by similar to 3.5 log when applying M alone, by similar to 5 log when combining MF with UVC, while it was reduced by only similar to 2 log when applying HTST pasteurization. MF with UVC resulted in near complete elimination of vegetative bacteria, including coliforms. The refrigerated shelf life of skim milk was extended with increasing UVC dosage, as least for 40 days after MF combined with a UVC dosage at 39.3 mJ/cm(2). An increasing UVC dosage would further reduce the bacterial load without obvious damage of bioactive milk serum proteins, such as lactoferrin, immunoglobulins, and lactoperoxidase. An LC-MS/MS based proteomics study also showed that HTST reduced the abundance of several native low-abundant milk serum proteins significantly, while MF, alone or in combination with UVC, did not change the proteome, even with higher UVC dosages. The results of this study can be used to facilitate the development of non-thermal treatments, and combinations therefore, for improving milk quality.
      原文链接:
    • NSTL
    • Elsevier

    Quercetin-loaded niosomal nanoparticles prepared by the thin-layer hydration method: Formulation development, colloidal stability, and structural properties

    Javani, RaziehHashemi, Fatemeh SadatGhanbarzadeh, BabakHamishehkar, Hamed...
    9页
    查看更多>>摘要：Quercetin-loaded nano-niosomes based on both surfactant combinations (Tween 80/Span 80, and Tween 60/Span 60) in the presence of different additives (polyethylene glycol (PEG 400, 1500, and 10,000), Propylene glycol (PG), glycerol, and cholesterol) were developed using thin-layer hydration method. Results showed that the niosomal particles with the lowest size could be produced by using Tween 80/Span 80 and PEG 400 (<337 nm), and Tween 60/Span 60 and PEG 400 or PG (<415 nm). Applying the sonication at 7% amplification strength and 220 W power for 2 min prepared niosomes with a smaller size (<92 nm) in a narrow monomodal distribution. The encapsulation efficiency (EE) of quercetin in nano-niosomes stabilized with Tween 60/Span 60 (78.9%) significantly was more than that of Tween 80/Span 80-based nano-niosomes (48.3%). The Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) analyses revealed that the formed spherical nanoparticles have strong linkages between the used surfactants and quercetin. No significant change in the EE and particle size of quercetin nano-niosomes was found after 30 days of cold storage. The prepared colloidal systems may be used to design other stable antioxidant nanoparticles in the food and pharma formulations.
      原文链接:
    • NSTL
    • Elsevier

    Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

    Ferreira da Silveira, Tayse FerreiraLaguerre, MickaelBourlieu-Lacanal, ClaireLecomte, Jerome...
    9页
    查看更多>>摘要：The effect of the presence of surfactant micelles and of the mode of incorporation (pre-homogenization or post-homogenization) on the antioxidant efficiency of a homologous series of n-alkyl gallates phenolipids (G0, G3, G8, G12 or G16) was investigated in oil-in-water nanoemulsions. In both absence and presence of surfactant micelles, G12 and G16 were the best antioxidants. The effect of the mode of incorporation was modulated by the presence of surfactant micelles. In absence of surfactant micelles, G8 and G16 had higher efficiency when incorporated pre-homogenization, suggesting that the mode of incorporation promoted a distinct initial distribution of these compounds. In contrast, in presence of surfactant micelles, the antioxidants could be incorporated in any phases without efficiency loss. These results demonstrate the important role of surfactant micelles in modulating the antioxidant efficiency and could be used by the food industry to optimize emulsion formulations.
      原文链接:
    • NSTL
    • Elsevier

    Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality

    Peng, XingyunGuo, ShuntangZhang, Jiafan
    8页
    查看更多>>摘要：Fuzhu (or yuba), a popular Asian soy food, is a protein-lipid film isolated from soymilk surface through high-temperature incubation. The convection of soymilk during incubation is relevant to the formation and property of fuzhu. This study aims to clarify this hypothetical relation and highlight the manipulatable incubation factors for qualified fuzhu production. Hydrochloric acid and guar gum were applied to modify the rheological and thermophysical properties of soymilk, which resulted in a series of model soymilk that underwent various convection during incubation. Fuzhu films prepared from these model soymilks were evaluated for their compositions and visual and textural qualities. The relation between the properties of fuzhu and the convection mode of soymilk was discussed. Results demonstrated that the formation of fuzhu occurred when soymilk underwent time-dependent convection. Fuzhu became less tension-resistant and exhibited visual defects with the reduction of convection intensity. Moreover, factors including the viscosity, height, and temperature gradient of soymilk may be considered for the optimization of incubation. The outcome of the present study may support the innovations of fuzhu and other plant protein-based foods.
      原文链接:
    • NSTL
    • Elsevier

    Effects of fermentation with Bacillus natto on the allergenicity of peanut

    Pi, XiaowenFu, GuimingDong, BiaoYang, Yili...
    7页
    查看更多>>摘要：In the present study, we evaluated the immunoreactivity reduction of raw peanut pulp (RPP) by using a combination protocol of autoclave and fermentation with Bacillus natto. Assessing through an indirect ELISA, we found that the method reduced more than 77.3% of the IgE reactivity in peanut protein preparations. Further analyses with SDS-PAGE and Coomassie staining revealed that sequential autoclave and fermentation for different time caused gradually degradation of high molecular weight peanut proteins. Results from Circular dichroism and Ultraviolet absorption spectroscopies indicated that the autoclave and fermentation induced extensive proteolysis, unfolding and conformational changes, and reduction of a-helices, which all affected epitopes formation significantly. The effects of the method on peanut protein structure were further proved by the changes of surface hydrophobicity, assessed by ANS fluoresence probe, and by the alteration of free sulfhydryl groups, measured by SH-interacting DTNB. Interestingly, during the process of fermentation for 48 h, the immunoreactivity reduction of RPP was positively correlated with the content of free sulfhydryl group and negatively correlated with UV absorption intensity at 210 nm. Therefore, autoclaving assisted fermentation with Bacillus natto was an effective procedure to diminish the allergens in raw peanuts.
      原文链接:
    • NSTL
    • Elsevier

    Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit

    Yang, RuopengMiao, JinyuShen, YutingCai, Nan...
    11页
    查看更多>>摘要：Current study used high pressure microfludizer to encapsulate eugenol (EUG), carvacrol (CAR) and cinnamaldehyde (CA) in oil-in water nanoemulsion. The prime objective of this study was to explore the antifungal effect of these prepared nanoemulsion against Penicillium digitatum, and nanoemulsion coating effects on the shelf life of postharvest citrus fruits. The results showed that nanoemulsion has uniform particle size along with good centrifugal stability that has significant antifungal effect with MIC (0.125 mg/mL) and MFC (0.25 mg/mL) values. P. digitatum spore germination was significantly inhibited, and mycelial morphology was changed in a dose dependent manner and membrane permeability changed following nanoemulsion treatment. Furthermore, nanoemulsion coating could potentially reduce the citrus fruit decay rate, weight loss rate and respiratory rate. The soluble solids, vitamin C, and titratable acid contents degradation was delayed, while antioxidant enzyme activities were also significantly increased and maintained during postharvest storage. This study revealed that the nanoemulsion had better antifungal effect and great potential in prolonging the storage period of citrus fruits.
      原文链接:
    • NSTL
    • Elsevier

    Characterization of Enterococcus faecium EO1 isolated from mutton and activity of bacteriocin-like substances in the control of Listeria monocytogenes in fresh mutton sausage

    Nalerio, Elen SilveiraMarques, Juliana de LimaSoares Vitola, Helena Reissigda Silva, Wladimir Padilha...
    8页
    查看更多>>摘要：The aim of this study was to isolate and characterize bacteriocinogenic lactic acid bacteria (LAB) from mutton carcasses after slaughter. The study also evaluated the activity of bacteriocin-like substances (BLS) for control of Listeria monocytogenes in fresh mutton sausage. The cell-free supernatant (CFS) was obtained and its antimicrobial activity was quantified. The presence of genes encoding enterocin was evaluated by molecular techniques. Another aspect assessed was the action in situ of BLS produced by these isolates for control of Listeria monocytogenes in fresh mutton sausage, experimentally contaminated. Six isolates presented phenotypic and genotypic characteristics of safety. Also, the antibacterial peptides present in the CFS showed stability at different temperatures, pH, NaCl and cure salt concentrations, as well as potential against L. monocytogenes Scott A. The isolate identified as Enterococcus faecium EO1 showed gene coding for the production of enterocin A and produced bacteriocin after 6 h of growth (400 AU. mL(-1)). Based on this, the CFS of EO1 (5 and 10%) was applied in fresh mutton sausage, being significantly effective for control of L. monocytogenes during 21 days of refrigerated storage (4.07 log CFU.g(-1)). Therefore, the potential for preservation of food has been demonstrated through the use of CFS containing bacteriocin-like substances from E. faecium EO1 in fresh mutton sausage.
      原文链接:
    • NSTL
    • Elsevier

    Bee pollen as a novel substrate in pilot-scale probiotic-mediated lactic fermentation processes

    Ignacio Mora-Adames, WilliamAlberto Fuenmayor, CarlosAngelica Benavides-Martin, MariaAriel Algecira-Enciso, Nestor...
    9页
    查看更多>>摘要：Different process conditions were evaluated to induce lactic acid fermentation of bee pollen at the pilot scale using three different commercial starter cultures. Clean and dry Colombian high Andean bee pollen was used as the sole source of nutrients (substrate). The effect of substrate preparation conditions (water:pollen ratio and initial substrate acidity) on lactic fermentation was evaluated by monitoring pH, titratable acidity, and pollen morphology in 6-kg-fermentation units. A 2:1 water:pollen mixture with an initial pH adjusted to 5.8, pretreated with heat/pressure (10 min; 80 kPa; 115 degrees C), was determined to be an adequate substrate for pilot-scale lactic fermentation for all lactic starter cultures. At the selected conditions, the kinetics of lactic acid production and the growth of specific lactic bacteria were determined. The fermentation process time was 30 h, after which a significant decline in bacterial populations was observed. Among the starter cultures tested, one constituted exclusively by probiotic Lactobacillus acidophilus NCFM presented the best performance in terms of lactic acid production, with a concentration of 1.65% wt, after 30 h. The results highlight the feasibility of producing fermented bee pollen at a commercial scale as a functional food product with probiotic features.
      原文链接:
    • NSTL
    • Elsevier