查看更多>>摘要：An innovative analytical method for the simultaneous determination of two food preservatives, sorbic acid (SA) and benzoic acid (BA), by capillary ion chromatography with conductivity detection (CIC-CD), was developed. After optimization of a simple bain-marie alkaline extraction/purification procedure and chromatographic conditions, the method was validated with excellent results in terms of linearity (R-2 > 0.999), recovery values (ranging from 90.2% to 105.8%), limit of detection and quantification (1.6 and 4.1 mg kg(-1) and 4.9 and 12.6 mg kg 1 for SA and BA, respectively) and precision (CV% lower than 3.9). The method was applied to all food and beverage types in which the additives may be added, according to European regulations, successfully. CIC-CD proved to be flexible, highly sensitive and selective, accurate and robust. Finally, embracing the main principles of Green Analytical Chemistry and the challenge of greening laboratory practices, the proposed method may be considered environmentally friendly, sustainable and "reagent-free".
Contador, RebecaOrtiz, AlbertoRamirez, Maria del RosarioGarcia-Torres, Susana...
10页
查看更多>>摘要：The physico-chemical characteristics and sensory attributes of Iberian sliced dry-cured loin from three commercial categories according to the current Spanish Iberian Quality Standard (Black, Red; purebred Iberian and Iberian x Duroc-crossed (50%) pigs, respectively, reared outdoor with the final fattening phase based on acorns and grass; Montanera, and White; Iberian x Duroc crossed (50%) pigs reared indoors and fed on commercial fodder) and packaged using different systems (vacuum and modified-atmosphere packaging, MAP) were evaluated at various stages throughout their long-term storage (12 months). The slices from the Black and Red categories yielded higher antioxidants, monounsaturated and polyunsaturated fatty acids and higher lipid oxidation at the end of storage time (from t8 to t12). alpha-tocopherol was better preserved in the case of the slices kept in MAP although, after 8 months of storage, lipid oxidation was seen to increase in the latter (Delta t12-t0 MAP = 0.4) compared to the vacuum packaged product. Regarding sensory evaluation, the marbling and texture attributes were affected by commercial category, whereas the influence was insignificant by type of packaging and storage time.
Gonzalez-Mohino, AlbertoJimenez, AntonioRufo, MontanaPaniagua, Jesus M....
7页
查看更多>>摘要：The relationship between the sensory attributes and the ultrasound parameters of pork loin samples cooked under different conditions was studied. The pork loin samples were oven-cooked or confit, applying different temperatures and cooking times. Sensory attributes were determined by quantitative descriptive analysis (QDA) with trained panel, evaluating aspects of appearance, odour, texture, and flavour. The determined ultrasound parameters were the ultrasound pulse velocity (UPV) and variables related to attenuation and to the frequency components obtained from the Fast Fourier Transform (FFT). The present correlation study showed that the sensory attributes related to a sample's physical properties were strongly and significantly correlated with the ultrasound parameters, especially with those related to the FFT and attenuation. Thus, ultrasound inspection can be postulated as a viable tool for studies of the correlation and prediction of sensory attributes, to possibly replace and/or complement other methods that cannot offer the advantages of the ultrasound technique.
查看更多>>摘要：As the global protein demand is expected to double in the coming decades due to the increasing population and new consumer trends, pulses have been identified as a nutritious and inexpensive alternative source of protein. With the increasing interest in plant-based proteins, dry fractionation has shown promising results as a sustainable method to produce native protein fractions for food applications. The objective of this review is to describe the studied strategies to produce protein-rich pulse ingredients through dry fractionation. Dehulling is used to separate the seed coat which contains most of the fiber. Dry or wet pretreatment methods can utilize to facilitate the better separation of seed coat during dehulling. Then dehulled material can mill and separate into two main fractions which contain, one with relatively large starch granules and the other with the smaller protein matrix fragments with fiber plus embedded starch granules. The milling step needs to be carefully chosen to break up the cotyledon into a suitable particle size without severely damaging starch granules. Air classification, sieving, and electrostatic separation are used to increase the purity of the protein fractions. During separation, air classification and sieving use the particle size and/or density, where electrostatic separation uses the charging behavior of particles. Protein-rich pulse ingredients can be sustainably produced by optimizing the dehulling, milling, separation techniques, hybrid fractionation, and functional fractionation. However, dry fractionation methods should continue to be explored, to facilitate the better separation of protein fractions in view of final applications.
Rocchetti, GabrieleFalasconi, IreneDallolio, GiulianoLorenzo, Jose Manuel...
8页
查看更多>>摘要：In this work, cold-dry fermented nitrate-free sausages were produced by adopting hurdle technologies. The strategy consists of using lactic acid bacteria (LAB) growing at low temperatures, the addition of lactic and ascorbic acids, and low temperatures during the ripening-drying process (35 days at different RH values). Four experimental conditions (B and B1 with 0.2% ascorbic acid, R and R1 with 0.3% lactic acid - B1 and R1 with lower RH during ripening) were compared with a control (N; traditionally manufactured, 80 mg/kg of nitrates and nitrites). Overall, sample R underwent a pH change from 5.22 (t(0)) to 5.06 (t(14)). Besides, all samples displayed a(w) values <= 0.92 at t(22), thus reaching values < 0.895 at t(35). Interestingly, the lower RH values (65-80%) during ripening determined a case hardening, significantly affecting colour parameters. Metabolomics coupled with TBARS assay showed few differences when comparing B and R with the control, whereas lipid oxidation markers (18-hydroxyoleate, LogFC = 0.83-16-Hydroxy-hexadecanoic acid, LogFC = 0.77) and MDA increased in B1 and R1. Overall, RH values revealed to be critical parameters, to be accurately defined to avoid undesired phenomena when hurdle technologies are used. Nonetheless, our findings support the manufacturing of nitrate-free salami by unconventional technologies.
查看更多>>摘要：Ovomucin (OVM) is one of the most main allergens in egg white, which limits the application of egg in the field of food processing. In this study, the effect of pulsed electric fields (PEF) on the IgG1 and IgE binding capability and the composition changes of OVM was studied by indirect competitive ELISA, SDS-PAGE, Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) spectroscopy, contact angle meter, fluorescence spectrophotometer and scanning electron microscopes (SEM). The results suggested that PEF treatment couldsignificantly reduce the IgG1 and IgE binding capacity of OVM, especially under the condition of 30 kV/cm. PEF treatment could cause partial unfolding of the protein, which was attributed to the destruction of the epitope structure that binds to IgG1 and IgE in OVM. Results indicated that PEF treatment significantly changed the primary structure, secondary structure and tertiary structure of the protein. Specifically, the secondary structure of the protein was partially unwound, and hydrophobic amino acids were exposed after PEF treatment. In addition, we observed that the microstructure of the OVM also changed significantly after PEF treatment.
Perdana, Muhammad IqbalRuamcharoen, JareeratPanphon, SomrakLeelakriangsak, Montira...
8页
查看更多>>摘要：Starch-based composite films incorporated with lemongrass essential oil (LEO) have been successfully made by the casting method. The effect of five types of essential oils (EOs), lemongrass, kaffir lime peel, guava leaf, plai and fingerroot to pathogenic microorganisms showed that LEO had the least minimum inhibitory concentration (MIC) towards E. coli TISTR 512, S. thypimureum TISTR 1470, S. aureus TISTR 746, B. cereus TISTR 035 C. albicans TISTR 5554 and A. niger TISTR 3130 at 1.56 +/- 0.00, 0.65 +/- 0.23, 0.39 +/- 0.00, 0.39 +/- 0.00, 0.52 +/- 0.18 and 0.78 +/- 0.00 mu l mL(-1) respectively. Moreover, the minimum bactericidal concentration (MBC) of all bacteria was different from each species, and the least concentration was LEO. Incorporating LEO to the cassava starch/chitosan film showed the reduction of both tensile strength and elongation at break. Therefore, glycerol with different concentrations was added to get the optimum condition on film properties. Among the different concentrations added, 20% of glycerol resulted in an optimum condition toward physical (water vapor permeability and water solubility) and mechanical properties (tensile strength and elongation at break). The coating system was successfully conducted on chilies and showed a significant value on the total microbial reduction growth compared with the control during 16 days of storage.
查看更多>>摘要：The aim of this study was to choose the best hydrocolloid to make eggless cakes, where egg was replaced with Chubak root extract (CRE, Acanthophyllum glandulosum). The effect of xanthan gum (XG), guar gum (GG) and carrageenan gum (CG) were investigated on functional properties of batter (microstructure, consistency, density, textural properties) and cake (volume, density, texture, color and sensory attributes). The best hydrocolloid was selected using TOPSIS (Technique for Order Performance by Similarity to Ideal Solution), which is one of the best multiple criteria decision-making (MCDM) approaches. The results revealed that replacement of egg by CRE reduced the consistency and gas cells of batter, cake volume, textural properties and sensory scores and increased batter and cake density, presenting low quality of the eggless cake. Incorporation of hydrocolloids improved the quality of the final product by increasing consistency and gas cells of batter and volume, texture and sensory parameters of cake. The eggless cakes containing guar gum showed the best quality compared with other hydrocolloid-containing eggless cakes based on TOPSIS method.
查看更多>>摘要：Starch nanoparticles are known to have potential applications in the encapsulation and delivery of active substances. In this study, waxy maize starch (WMS) was modified with octenyl succinic anhydride (OSA), followed by debranching with pullulanase to obtain linear chains with OSA groups. These chains self-assembled and polymerized into nanoparticles. The structural characteristics of these particles, including the molecular weight, chain length distribution, particle size, and digestibility were investigated. The results indicated that the A-type crystalline structure of the WMS and OSA-modified starch changed to a B-type structure after debranching. Compared with WMS, at a low degree of substitution (DS = 0.016), there was less change in particle size, amylose content, and molecular distribution after debranching. When the DS was high (DS = 0.027, DS = 0.036), the molecular weight distribution of the OSA starch showed three peaks, and the short chain in the starch after debranching was relatively large. Moreover, the resistant starch content of the nanoparticles increased from 3.9% to 30% in WMS. Particle sizes ranged from 100 nm to 300 nm, and OSA-modified nanoparticles had a lower zeta potential and better stability. This method for preparing nanoparticles is potentially applicable to the preparation of delivery carrier materials for active functional substances.
NSTL
Elsevier