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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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    Monofloral and polyfloral bee pollens: Comparative evaluation of their phenolics and bioactivity profiles

    Yesilada, ErdemAlimoglu, GunceGuzelmeric, EtilYuksel, Parla Isil...
    9页
    查看更多>>摘要：Botanical origin of a bee pollen sample is frequently determined by palynological analysis which also enables classification of the bee pollen samples as monofloral and polyfloral. Nevertheless, palynological analysis does not give an insight on its chemical composition and thus its potential therapeutic activities. In this study, the relationship between the botanical origins, chemical compositions and biological activities of bee pollen samples were comparatively investigated. Firstly, bee pollen samples (PO1-11) were examined by palynological method and 5 of them were grouped as monofloral, and the rest was grouped as polyfloral bee pollen. Then, HPTLC analysis was performed for fingerprinting of the phenolic compounds and caffeic acid, isoquercitrin, galangin and chrysin were found the common phenolic components in the bee pollen samples, and these were assigned as "key markers". Then, a newly developed and validated HPLC method was applied to quantify these key markers in the samples. Furthermore, their total phenolic and total flavonoid contents were comparatively studied. Bioactivity of bee pollen samples were assessed by in-vitro antioxidant and antimicrobial activity tests. A polyfloral bee pollen sample (PO2) was found to exert the highest antioxidant activity. Besides, PO2 and PO9 (polyfloral) showed the highest antimicrobial activity.
      原文链接:
    • NSTL
    • Elsevier

    Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity

    Chen, GongChen, BenSong, Da
    8页
    查看更多>>摘要：In this study, regulation of phenolic release and antioxidant activity in corn kernels by co-microbiological fermentation was investigated. The results revealed fermentation with the microorganisms Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis increased the total phenolic content 18.08-fold when compared to that of unfermented corn kernels. Combined with the improvement of alpha-amylase and total cellulase activity, SEM micrographs of corn kernels suggested that microorganism communities might facilitate enzymatic hydrolysis to destroy the cellular structure, regulating phenolic release during fermentation. The chlorogenic acid, vanillic acid, rutin and ferulic acid contents were highly (r > 0.90, p < 0.05) correlated to DPPH and ABTS(+) radical scavenging abilities and contributed to the antioxidant activity of corn kernels. The observed phenolic release and bioactive enhancement indicated that B. subtilis played a positive regulatory role in phenolic mobilization, whereas S. cerevisiae showed a contrasting role when co-cultured with M. anka. This work provides a potential (co-)fermentation process of corn cereals rich in functional phenolics.
      原文链接:
    • NSTL
    • Elsevier

    Comparative analysis of chemical constituents and antioxidant activity in tea-leaves microbial fermentation of seven tea-derived fungi from ripened Pu-erh tea

    Wang, ZihaoZheng, ChengqinMa, CunqiangMa, Bingsong...
    7页
    查看更多>>摘要：Ripened Pu-erh tea is a traditional microbial-fermented tea with multiple beneficial effects and the genus Aspergillus were considered as the dominant fungi. In this study, six Aspergillus and one Penicillium fungi, abbreviated as AniPT1, AsyPT2, ApaPT3, AsePT4, PmaPT5, AusPT6 and AtaPT7, were inoculated into sun-dried green tea-leaves for the microbial fermentation. Based on 42 chemical components belonging to several classes as polyphenols, amino acids and purine alkaloids, PCA and HCA revealed the significant differences in tea-leaves microbial fermentation of seven tea-derived fungi. Most of catechins, flavonoids and free amino acids were decreased highly significantly (p < 0.001), while theabrownins, theaflavins and gallic acid contents were increased highly significantly (p < 0.001) in all microbial fermentation. Additionally, several tea-derived fungi contributed to the accumulation of (+)-catechin, (-)-epicatechin, kaempferol, myricetin, theophylline, Lmethionine, L-tryptophan, L-cysteine, L-histidine and gamma-aminobutyric acid, and the improvement of antioxidant activity in tea-leaves after inoculated fermentation. Particularly, AsyPT2 converted caffeine into theophylline mainly. The bivariate correlation analysis confirmed the extremely significantly (p < 0.001) positive correction of gallic acid and kaempferol to antioxidant activity in fermented tea-leaves. This study provided reference for the application of tea-derived fungi in ripened Pu-erh tea.
      原文链接:
    • NSTL
    • Elsevier

    Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review

    Perera, Conrad O.Alzahrani, Mona Ahmed J.
    6页
    查看更多>>摘要：Application of ultrasound has been considered a "green" technology, because it offers advantages in terms of selectivity, better quality, use of less chemicals, and energy efficiency. Hence, it is well suited for extraction of bioactive compounds from plant and animal materials, which generally require large quantities of organic solvents. In addition to extraction, the inactivation of certain microorganisms, especially the Gram-negative bacteria have been reported in literature. The principle of extraction and inactivation of microorganisms are attributed to the cavitation phenomena. Ultrasound per se is not sufficient to inactivate all microorganisms. Gram-positive organisms are known to have thicker cell walls, and some contain peptidoglycans which are difficult to disrupt. The effects of ultrasound also depend on the type, shape, or diameter of the micro-organisms. Vegetative cells are more susceptible to ultrasound than spore. Enzymes are thought to be inactivated by denaturation of the protein. Many micro-organisms are not inactivated by ultrasound alone but in combination with mild heat or other non-conventional techniques will be highly effective. The combined effects are known to be synergistic rather than additive.
      原文链接:
    • NSTL
    • Elsevier

    Physicochemical and emulsifying properties of protein isolated from Phlebopus portentosus

    Zou, YuanZheng, QianwangChen, XiYe, Zhiwei...
    8页
    查看更多>>摘要：Edible mushroom proteins have attracted increasing interest due to their high content and nutritional quality. In the present work, Phlebopus portentosus protein isolate (PPI) was extracted from P. portentosus fruiting bodies using alkali extraction and isoelectric precipitation method, and the physicochemical and emulsifying properties of PPI were systematically investigated. PPI had a good balance of essential amino acids, but showed low solubility in water. Therefore, a protein nanoparticulation strategy was used to prepare stable PPI nanoparticle (PPIP) dispersions. PPIP showed an average diameter of 225.91 nm, an oil-in-water three-phase contact angle (theta(o/w)) of 95.62 degrees, and fast adsorption behavior at the oil-water interfaces. The near-neutral wettability and high interfacial ability facilitate PPIP as a single emulsifier to fabricate a double Pickering emulsion via the one-step homogenization. The properties of PPIP-stabilized double emulsions were dependent on the protein concentration and oil content. For example, an increase in protein concentration resulted in the decrease of small internal droplet number, droplet size, and storage modulus; an increase in oil content also led to the decrease in the droplet size. These results suggest that PPI has a great potential to be used as emulsifiers for preparing double emulsions.
      原文链接:
    • NSTL
    • Elsevier

    Phosphorus-31 nuclear magnetic resonance (P-31 NMR) for quantitative measurements of phospholipids derived from natural products: Effect of analysis conditions

    Carne, AlanStewart, IanTian, Hong (Sabrina)Bekhit, Alaa El-Din Ahmed...
    8页
    查看更多>>摘要：In the present study the running conditions (sample pH, scan number, relaxation delay and NMR solvent) for the quantification of phospholipids by P-31 NMR using commercial pure standards were optimised. A mixture of pure standards was run at different pH (7.3, 7.8, 9.5 and 12), scan numbers (64, 128, 192 and 512), relaxation delay times (1s, 2s, 3.5s and 10s) and NMR solvents (D2O/EDTA/sodium cholate or CDCl3/CD3OD/EDTA) to achieve this goal. Best P-31 NMR conditions were found to be pH 7.3, a scan number of 192 and a relaxation delay of 3.5s, which were used for the quantification of natural samples (Krill oil, soybean lecithin and egg phospholipid) in D2O/EDTA/sodium cholate or CDCl3/CD3OD/EDTA. Phospholipids and lysophospholipids were highly resolved and detected in D2O/EDTA/sodium cholate compared to CDCl3/CD3OD/EDTA. A number of phospholipids (lysophoshatidylglycerol-2, LPG-2; lysophosphatidylethanolamine, LPE; N-acyl phosphatidylethanolamine, APE) were not detected in CDCl3/CD3OD/EDTA, but they were detected in D2O/EDTA/sodium cholate. Therefore, it is concluded that D2O/EDTA/sodium cholate is a better detection solvent for P-31 NMR quantification of phospholipids extracted from natural sources.
      原文链接:
    • NSTL
    • Elsevier

    Detoxification of aflatoxins in foods by ultraviolet irradiation, hydrogen peroxide, and their combination - A review

    Shen, Ming-HsunSingh, Rakesh K.
    6页
    查看更多>>摘要：Aflatoxins (AFs) contamination is prevalent in foods around the world. Many studies have been performed to recover foods contaminated with unacceptable levels of AFs. This review evaluated AFs detoxification technologies of ultraviolet (UV), hydrogen peroxide (H2O2), and their combination. Microscopic evidence has demonstrated that AFs are mainly distributed on or near the surface of contaminated foods, and thus a treatment applied near the surface would be sufficient for detoxification. UV is an ideal treatment due to its ability to detoxify AFs, affordable cost, and less quality impact. UV can degrade aflatoxin B1 into more than 200 times less toxic compound, aflatoxin B2a, justifying the use of this method in practice. However, the "shadow effect" and poor penetrability are concerns when applying UV on solid materials. H2O2 can oxidize AFs into less toxic compounds with negligible quality change and no residual issue after treatment. H2O2 is usually combined with heat, radiation, or alkali to promote the oxidation process. Combining UV and H2O2 (Advanced Oxidation Processes, AOPs) can photolyze H2O2 into free radicals, which can oxidize most organic compounds and has been used for pollutants decontamination in water treatment. Previous works demonstrated that AOPs could successfully detoxify AFs in contaminated food.
      原文链接:
    • NSTL
    • Elsevier

    Sesquiterpene lactones in sunflower oil

    Spring, Otmar
    5页
    查看更多>>摘要：Sunflower, Helianthus annuus, is one of the world's most important oil crops and sunflower oil is esteemed for its high content of unsaturated fatty acids together with the occurrence of relatively high amounts of vitamin E and phytosterols. Reports on other secondary metabolites are rare, but recently identified bioactive sesquiterpene lactones in non-germinated sunflower seeds suggested their existence in sunflower oil. Chromatographic combined with mass spectrometric analysis now showed the presence of costunolide, dehydrocostuslactone, 8-epixanthatin and tomentosin in samples of commercially available oils and allowed quantification of the sesquiterpene lactones. Implications of these results for the use of sunflower oil in nutrition and cosmetics are discussed.
      原文链接:
    • NSTL
    • Elsevier

    Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays

    Sun, XiyunShokri, SajadWang, ZixuanLi, Bin...
    8页
    查看更多>>摘要：The present study aimed at optimizing explosion puffing drying (EPD) method for browning control in muskmelon (Cucumis melo L.) using Taguchi design approach. Results of the pre-study of the EPD process showed that the following steps including color fixation, pre-drying temperature, and drying temperature/time of puffed samples, have the most effects on browning. According to the Taguchi orthogonal experiments design, 0.6% sodium chloride, 0.15% calcium chloride, 0.10% L-cysteine and 0.6% citric acid for color fixative solution, 65 degrees C for pre-drying and 70 degrees C during 150 min for drying of puffed samples considered as the optimized condition (OP) to minimize browning during the EPD process. Results of related indexes to browning indicated that OP condition can significantly protect protein, reducing sugars, and phenolic compounds degradation; maintain the pH stability; prevent polyphenol oxidases and peroxidase enzymes activities, control of 5-HMF formation and control of changes in color related parameters (L*, a*, b and Delta E*). This work provides promising results for developing effective drying of muskmelon using EPD.
      原文链接:
    • NSTL
    • Elsevier

    Fluctuated low temperature combined with high-humidity thawing to retain the physicochemical properties and structure of myofibrillar proteins from porcine longissimus dorsi

    Zhu, MingmingZhang, JuanPeng, ZeyuKang, Zhuangli...
    10页
    查看更多>>摘要：The physicochemical and structural changes in myofibrillar proteins (MPs) from porcine longissimus dorsi under low temperature combined with high-humidity thawing (4 degrees C, 90% RH, LHT) and fluctuated low temperature combined with high-humidity thawing (2 -> 6 -> 2 degrees C, 90% RH, FLHT) treatments were compared with those under refrigerator thawing (RT). The changes in the thermal stability and viscoelasticity of the MPs after FLHT treatment was insignificant (P < 0.05) compared with the corresponding properties of the fresh samples. In addition, FLHT resulted in a desirable water distribution, the highest total sulfhydryl content, and the lowest carbonyl content compared to the other treatments, suggesting that it effectively decreases protein oxidation. FLHT also led to slight changes in the aggregation and integrity of the MPs. Furthermore, a stable tertiary structure was obtained through FLHT. In contrast, the largest variations in all indicators of the MPs were observed following RT. These results confirmed that FLHT reduced the physicochemical deterioration of MPs from porcine muscle, thereby indicating the potential of FLHT for application in the thawing of meat.
      原文链接:
    • NSTL
    • Elsevier