查看更多>>摘要：The high demand of fresh-like products to meet the fruits and vegetables serving encouraged the implementation of non-thermal food processing techniques, such as high pressure processing (HPP) and pulsed electric fields (PEF), with low impact on nutritional components. The aim of the present work is to evaluate the application of HPP and PEF techniques as useful decontamination tool for aflatoxins (AFs) reduction in grape juice. Spiked grape juice samples with AFs treated by PEF or HPP were extracted using dispersive liquid-liquid microextraction (DLLME) and determined by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS-IT). Reduction percentages of 14-29% have been obtained with both HPP and PEF treatments even higher reductions were obtained for AFB2 and AFG1 under PEF treatment, reaching reduction of 72 and 84% respectively. Results obtained in grape juice samples differed slightly from those obtained in water controls highlighting the matrix effect. Both HPP and PEF techniques showed measurable impact on AFs levels. Furthermore, an AFB2 degradation product obtained after PEF has been identified by quadrupole time of flight mass spectrometry detector (qTOF-MS) and its toxicological endpoints predicted by Pro Tox-II web server.
查看更多>>摘要：Rice bran insoluble dietary fiber (RBIDF) was added into the noodle formulation at a proportion of 3-12% (w/w) to produce instant rice noodles. The eating quality, texture, and microstructure of noodles were investigated. Meanwhile, the effect of RBIDF and its three main components (cellulose, hemicellulose, and lignin) on the in vitro digestion of noodles was further explored. Noodles with 3%-6% (w/w) RBIDF addition showed appropriate textural quality, where 3% RBIDF addition led to the best sensory performance. Scanning electron microscopy (SEM) results showed that 9% or more RBIDF addition caused rough and porous noodles, which decreased eating quality. In addition, 3%-9% RBIDF significantly delayed the hydrolysis of starch during in vitro digestion. The 3% samples exhibited the highest antidigestive properties, with the final degree of hydrolysis reduced from 88.43% to 83.69% and the resistant starch (RS) content increased from 12.64% to 19.78%. Furthermore, the degree of noodle digestibility reduction followed the sequence: hemicellulose > lignin > cellulose. Hemicellulose, which significantly decreased the diffusion of glucose from 98.86% to 78.14%, played a major role in reducing noodle digestibility. These results indicated that RBIDF (<= 6%) can significantly reduce the in vitro digestibility of rice noodles without compromising their eating quality.
Talawar, Sharanappa T.Chetana, R.Roopa, B. S.Kumar, G. Suresh...
9页
查看更多>>摘要：Chocolates are high in calories due to high fat and sugar content; these are known to have negative effects on health. In order to overcome these adverse effects, a dark chocolate was prepared by incorporating bioactives (sterols, tocopherols and carotenoids) of wheat bran oil (WBO). In this study, the physicochemical, quality characteristics and sensory properties of the dark compound chocolate with added WBO concentrate along with quantification of the fat soluble bioactives and fatty acid profile of WBO concentrate incorporated at various levels (0.5, 1, 1.5 and 2%) were evaluated. Addition of WBO concentrate softened the chocolate, but no changes in colour were observed. WBO dark compound chocolate showed higher degree of unsaturation (2.42, 3.10, 3.41 and 3.8) and marginal increase in Free fatty acids (FFA) (3.56, 3.61, 3.65 and 3.68) compared to control chocolate (2.1 and 3.46) respectively. The fatty acid profile showed increased poly-unsaturated fatty acids compared to control chocolate. The E-nose and sensory results showed clear flavor discrimination in control and WBO dark compound chocolate. Therefore, chocolates can be prepared with enriched bioactives for nutraceutical supplementation with only marginal differences in textural and sensory characteristics.
查看更多>>摘要：The head is a major by-product (17.1% of body weight) of sturgeon aquaculture farming and remains unutilized. In this study, the sturgeon head was separated into the skull cartilage and mixed tissue: skin, scales, fins, muscles, bones, gills, and small cartilage pieces. Type A and B gelatins were extracted from the mixed tissue. The type B yield was higher, at 5.8% gelatin dry weight per tissue wet weight. The relative gelatin content in the sample weight, estimated from the sample's hydroxyproline content relative to that of the purified collagen, was higher in type A (60.3%) than in type B (39.7%). Type A gelatin showed higher intensities of the alpha- and beta-bands of gelatin in SDS-PAGE, indicating that gelatin purity was higher in type A. The breaking force-strain curve showed a larger breaking force and lower breaking strain in type A (2.0 N, 12.1%), indicating that this gelatin is stronger than type B (0.7 N, 15.8%). Type B gelatin featured higher emulsion activity and stability and higher foam expansion and stability. In conclusion, type A and B gelatins with distinct proximate composition and functional properties were successfully extracted from sturgeon heads, which could act as a promising source of gelatins for industrial applications.
Paulo, Bruna BarbonAlvim, Izabela DutraReineccius, GaryPrata, Ana Silvia...
8页
查看更多>>摘要：Oxygen diffusion through spray dried particles is the crucial factor in primary determination of product shelf-life. This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spray-dried emulsions with different surface-active components (SAC). Low amounts (1.2-4.8 g/100 g emulsion) of SAC (whey protein isolate, gelatin or Capsul (R)) were used to encapsulate an unsaturated triglyceride (fish oil) or a volatile (orange essential oil) at 6 g/100 g emulsion (1:4 oil:wall material). Differences were observed in the oxygen uptake. As the encapsulation efficiency and the bulk matrix were not necessarily related to the oxidation, the interfacial membrane surrounding the oil droplets is suggested to be determinant in the oxidative stability. The protein matrices showed antioxidant capacity that also can contribute to high protection. This work provided insights about the understanding of how barrier properties of powders affect oxidation.
Le Priol, LorineGmur, JustineDagmey, AurelienMorandat, Sandrine...
6页
查看更多>>摘要：The aim of this study is to evaluate the feasibility of edible oils co-encapsulation with antioxidants in a natural protein matrix obtained using the spray-drying method, and to demonstrate the long-term stability of microparticles. Sunflower and flaxseed oils were encapsulated in pea protein isolate (PP) with a hydrophilic antioxidant, propyl gallate (PG), and a lipophilic antioxidant, alpha-tocopherol (alpha-T). Samples with encapsulated oil and the corresponding unencapsulated oil were then stored at 25 degrees C for up to 10 months (300 days) to monitor the long-term oxidative stability. The results demonstrated that microencapsulation, the addition of antioxidants, as well as the nature of the oil all affected the oxidative stability of oils. The addition of PG made it possible the increase in oil stability during the total storage period, whereas alpha-T had a pro-oxidant effect and induced the decrease in oil resistivity to oxidation. The positive effect of PG was more pronounced for short storage times (t < 100 days). Flaxseed oil, which is more sensitive to oxidation, showed slower oxidation kinetic after encapsulation compared to sunflower oil. The proposed encapsulation method may be an efficient approach for enhancing oxidative stability of edible oils for functional food powders.
Zhou, HaiyanZhang, ZhenLee, Wan JunXie, Xiaodong...
9页
查看更多>>摘要：Palm olein was enzymatically interesterified (EIE) using sn-1,3 specific lipase and the effect of different reaction conditions on the degree of acyl migration (AMD) was investigated. The AMD increased with the amount of lipase loaded, recording the highest AMD of 63.41% when 11% of lipase was added at 80 degrees C for 2 h. When the reaction time and temperature was further increased, the AMD remained constant at 100%, reaching a completely randomized interesterification. Post EIE, the triacylglycerol (TAG) molecular structures were modified and this contributed to the modification of the crystallization behaviour, solid fat content, and thermal properties of the interesterified products. Higher AMD promoted a random rearrangement of the TAG to obtain tri-saturated TAG and achieved a fast crystallization. Hence, the crystal microstructures were observed to be more uniform and was dominated with beta' crystals. The findings that were acquired in this study are meaningful for the establishment of a theoretical framework that can be used to monitor and control the AMD during an sn-1,3 specific lipase-catalyzed EIE.
查看更多>>摘要：In this work, an integrated strategy of fermentation and separation was developed to improve nisin production. During fermentation, the acidification of fermentation liquid would hinder the synthesis and maturation of nisin inside strain cells. First, Saccharomyces cerevisiae (S. cerevisiae) was co-cultivated with Lactococcus lactis subsp. lactis (L. lactis) to overcome above obstacle. Experimental results indicated that lactose could be used as the substrate carbon source of co-cultivation fermentation. When inoculation ratio of L. lactis and S. cerevisiae was 10(2):1, nisin titer and ethanol concentration in the fermentation liquid were 3436.3 +/- 171.8 IU/mL and 5.9 +/- 0.2 mg/mL, respectively. Subsequently, glucose (500 g/L) was supplied into the culture at 24 h for further increasing nisin yield through the quorum sensing of microorganisms. Foam fractionation was used to recover nisin from fermentation liquid. Under the conditions of volumetric air flow rate 40 mL/min, pore diameter of gas distributor 180 mu m and initial coupling time of fermentation and foam fractionation after sugar supplementation 9 h, enrichment ratio and recovery percentage of nisin reached 5.8 +/- 0.2 and 63.1 +/- 2.8%, respectively. Through integrating pervaporation after sugar supplementation for 9 h, permeate concentration and recovery percentage of bioethanol were 367.2 +/- 16.5 mg/mL and 76.2 +/- 3.4%, respectively. The total nisin titer was 4593.2 +/- 206.6 IU/mL.
查看更多>>摘要：In this study, bioactive compounds from saffron (Crocus sativus L.) and sea buckthorn (Hippophae rhamnoides L.) were extracted using ultrasound-assisted extraction method. The extracted bioactive compounds were encapsulated in sodium alginate. The encapsulation efficiency of SE (encapsulated saffron) and SBE(encapsulated sea buckthorn) was found to be 60.303%, and 64.662%, respectively. Further, the encapsulated powder were added in the wheat flour (1%) to prepare functional cookies and its effect on structural, thermal and antioxidant properties were studied. FTIR revealed a difference in the intensity of peaks between free and encapsulated saffron (SF and SE) and sea buckthorn (SBF and SBE) bioactives. DPPH scavenging activity, reducing power, total phenolic content and lipid peroxidation inhibition were performed which displayed that antioxidant activity was significantly higher. The in-vitro digestibility assay of cookies enriched with saffron and sea buckthorn showed slow digestion of cookies that means it hinders starch digestion and this approach is expected to design low glycemic bakery product for growing diabetic population of the world. Also, the cookies developed from encapsulated powder showed better consumer acceptability as compared to cookies with free bioactives.
查看更多>>摘要：Kombucha is produced with a symbiotic culture of bacteria and yeast (SCOBY). Sugared coffee has potential as a fermentation substrate for kombucha production. Objectives of this study were to: (1) produce coffee kombucha (CK) with Lactobacillus rhamnosus (LG) and Lactobacillus casei (LC) and characterize its microbial diversity, (2) evaluate the physicochemical properties and determine viability of CK inoculums under simulated gastric and intestinal conditions during refrigerated storage. Coffee was fermented for 8 days at 23 degrees C. LG and LC were inoculated into CK (5% v/v) and stored for 15 days at 4 degrees C. Acetobacteraceae were predominant for the control and Lactobacillaceae for both treatments after 15 days. CK with LG or LC stored for 15 days had 7.44 and 8.77 log CFU/mL, respectively, after exposure to simulated gastric and intestinal conditions. The DNA sequencing analysis revealed that the addition of LG and LC to the CK shifted the proportion of microbial families from Acetobacteraceae to Lactobacillaceae. This study suggests that added Lactobacilli can subsist in CK for 15 days and survived simulated gastrointestinal transit.
NSTL
Elsevier