查看更多>>摘要：Encapsulation of carotenoid enriched flaxseed oil was performed by spray freeze-drying by using sixteen different emulsion formulations. Emulsions, which contain various concentrations of carotenoid enriched flaxseed oil (6, 9, 12 and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1 and 12:1 g/g), were encapsulated to determine the emulsion formulation with the highest encapsulation efficiency. The best-chosen emulsion formulation was processed also with spray drying to compare the produced powders in terms of the encapsulation efficiency, moisture content, particle size, flowing and morphological properties. It was found that the spray freeze-drying technique had a lower encapsulation efficiency but better flow properties. The effect of carotenoids was discussed for both encapsulation techniques and oxidative stability of the powders at 45 d of storage. Moreover, the addition of carotenoids resulted in products that were more stable in terms of oxidation.
Tahmasbian, ImanWallace, Helen M.Gama, TsvakaiBai, Shahla Hosseini...
9页
查看更多>>摘要：This study aimed to develop an automated technique, which is rapid, non-destructive and inexpensive, to test for rancidity of nuts. A visible to near infrared benchtop hyperspectral camera was used to capture images from blanched canarium, unblanched canarium and macadamia samples. Support vector machine classification (SVC) and PLSR models were developed to segregate the pooled spectra of the nuts and predict their peroxide values (PV) and free fatty acid (FFA) concentrations. The SVC and PLSR models were then used in a hierarchical model to develop an automated system for predicting PV and FFA. The automated model was then tested using a test set providing classification accuracy of 87% and R-2 between 0.60 and 0.76 and RPD between 1.6 and 2.7 for PV and FFA prediction. Overall, the automated system has the potential commercial application in nut processing to detect rancidity of mixed nut samples non-destructively and in real-time. It is suggested to train other machine learning models with more samples to improve the accuracy of predictions.
查看更多>>摘要：Viticulture practices influence yeast genetics and phenotypes during wine fermentation by affecting grape quality and yeast microflora attached to grape berries, but the influence is limited understood yet. The aim of this study was to evaluate the impact of organic viticulture on wine quality and yeast transcriptome-wide response, and their associated mechanisms. This work compared the yeast transcriptional response during the spontaneous and inoculated fermentation of grapes from organic and conventional agriculture systems, through genome-wide analysis of gene expression, by Illumina Hiseq sequencing platforms. Transcriptome profiling showed that 991 and 96 differentially expressed genes (DEGs) were detected in spontaneous and inoculated fermentations, respectively, indicating that organic viticulture was more likely to affect yeast transcriptome by influencing yeast microflora rather than grape/juice quality. Several pathways of Saccharomyces cerevisiae had more up-regulated DEGs than down-regulated ones in organic samples and in spontaneous fermentation group, including central carbon metabolism, translation, transport and catabolism, and energy metabolism. Besides, viticulture practices and fermentation modes had specific effects on wine quality. This study could enhance the understanding of yeast transcription changes during the fermentation of different grapes and with different strains, as well as elucidate the effect of viticulture practice on yeast transcriptome and wine quality.
查看更多>>摘要：This study reports the angiotensin converting enzyme (ACE) inhibiting potential of peptic camel whey hydrolysates (WHs) produced under different hydrolysis conditions. WHs displayed ACE inhibitory IC50 values in the range of 0.197-1.307 mg/mL. Among 27 hydrolysates generated, four, with the lowest IC50, were subjected to peptide sequencing using LC-MS QTOF and 185 different peptide sequences were identified. Peptides with a high PeptideRanker score (>0.8) were subsequently studied for possible interactions with ACE using in silico analysis. Based on the interaction of peptides with the hot-spots on the enzyme, PAGNFLP, FCCLGPVPP, PAGNFLMNGLMHR, and PAVACCLPPLPCHM were identified as potential ACE inhibitors. Molecular docking was also employed to identify how the shorter peptides interact in the active site of ACE. Furthermore, due to the importance of renin in managing hypertension, peptides from selected WHs with a potential to interact with renin were predicted using in silico analysis. Molecular docking was employed to predict how the identified peptides, PVAAAPVM and LRPFL, could interact with renin and potentially inhibit it. Thus, this study suggests that enzymatic hydrolysis of camel whey proteins could release peptides with potential anti-hypertensive properties.
查看更多>>摘要：Infrared radiation drying (IRD) is a novel technique that can effectively dry paddy rice and well maintain the milling yield and storage qualities. The objective of this research was to investigate the mechanism of IRD to improve the qualities of stored rice from the aspect of starch multi-scale structure. The rice flour functionality and multi-scale structure of rice starch treated by IRD and ambient air drying (AAD) during 8 months of storage were determined. Compared to AAD, IRD significantly increased the peak viscosity, final viscosity, gelatinization enthalpy, G' and G '' moduli of stored paddy rice flour (p < 0.05). IRD shows stabilization on rice starch multi-scale structure by improving the degree of short-range order structure, increasing the relative crystallinity in the range of 25.2%-26.8% and compacting the double helix in the crystalline regions. Fractures and aggregation were observed on the IRD-treated rice starch granules, which might cause the increase in pasting viscosities and gelatinization enthalpy. In addition, the functionality and multi-scale structure of IRD-treated rice starch showed slighter changes during storage. Therefore, IRD is an effective method to improve the rice flour functionality and storage stability by altering the multi-level structure of rice starch molecules.
查看更多>>摘要：In this study, high pressure homogenized (HPH) hazelnut beverage samples were acidified with gluconod-lactone (GDL) and rheological, structural and gel strength properties of the cold-set gels were characterized. Hazelnut beverage at a concentration of 10 g 100 mL(-1) was treated with HPH up to 150 MPa pressure and then mixed with GDL (2 g 100 mL(-1)). Gelation of hazelnut beverages was observed with small deformation oscillatory measurements during 150 min. Hazelnut beverages acidified with GDL displayed shear thinning behavior due to decreasing viscosity with increasing shear rate, however, HPH led to an increase in apparent viscosities of cold set hazelnut beverage gels. Cold set hazelnut beverages were characterized as weak gel-like macromolecular dispersions due to storage modulus (G ') was higher than loss modulus (G ''). Angular frequency dependence of complex modulus (G*) was studied to measure the strength of the cross-linking protein network of suspension systems by calculating a constant order of relaxation function (alpha) and concentration-dependent stiffness parameter (A alpha). This study revealed for the first time that hazelnut proteins can form good gel structures with acidification, and gel properties can be improved by HPH treatment.
查看更多>>摘要：Microbiome during stacking fermentation is one of the most important factors in Jiang-flavoured (Moutai - flavour) Baijiu brewing, as it determines the yield and quality. Here, high-throughput sequencing and statistical analysis were performed to analyse the diversity and succession of microbial communities during stacking fermentation for seven rounds. In total, 27 bacterial phyla and 658 genera and seven fungal phyla and 156 genera were identified in 26 composite samples obtained from 130 individual samples. Although the microbial communities were rich and varied in the seven rounds, several genera were highly stable, including core bacterial genera, i.e., Bacillus (13.32%-31.98%), Lentibacillus (1.08%-28.79%), Kroppenstedtia (0.68%-24.02%), Oceanobacillus (0.11%-11.04%), and Lactobacillus (0.43%-26.41%) and core fungal genera, i.e., Thermomyces (9.48%-53.21%), Byssochlamys (1.8%-52.14%), Thermoascus (5.75%-28.26%), unclassified o Eurotiales (4.04%-24.35%), and Aspergillus (0.15%-9.58%). Each round also had its own characteristic microbial genera. Fermentation parameters (starch, moisture, acidity, and reducing sugar) were related to core and characteristic microbial community succession. The core microbial communities affect the fermentation parameters, and fermentation parameters regulate the characteristic microbiome. This study may help improve the understanding of the evolution of microbial community and the relationships between microbiota and fermentation parameters in stacking fermentation during Jiang-flavoured Baijiu brewing.
查看更多>>摘要：Aflatoxigenic fungi infect various agricultural commodities and produce a class I carcinogen aflatoxin B1 (AFB1). Sixteen bacterial isolates were screened from idli batter and other fermented foods, for antagonistic effect against Aspergillus spp. Based on the preliminary observation, three bacterial isolates from idli batter namely, IB1, IB4, IB7, and one from mango wine namely, MW2 were selected and further characterized. IB1 was found to be closely related to Lactobacillus plantarum argentoratensis while IB4, IB7, and MW2 were closely related to Enterococcus faecium according to their 16sRNA sequencing. Invitro and invivo antifungal tests in peanut revealed that cell free supernatant (CFS) obtained from these isolates inhibited fungal growth and significantly suppressed AFB1 production, and expression of aflD, aflP, OrdB and aflR genes. Further, microscopic examination showed that all isolates could reduce the conidial development and inhibits spore formation. The highest antifungal activity was observed in CFS of L. plantarum MN880325 and E. faecium MN880376, with an inhibition zone of >= 28 mm in PDA and >= 97% reduction in aflatoxin production on peanut kernels. ESI-MS and NMR spectroscopy revealed the active compounds from L. plantarum MN880325 and E. faecium MN880376 to be 3-phenyllactic acid and 4-hydroxyphenyllactic acid respectively.
查看更多>>摘要：During high hydrostatic pressure (HHP) processing, pressure can be applied in a single cycle of pressurization, pressure holding, and depressurization or multiple cycles. The latter is called oscillated HHP (OHHP) processing. In this study, it was hypothesized that the pressure gradient during HHP processing is positively related to the lethal rate, based on which a modified Weibull model was developed to describe the microbial inactivation rate as a function of pressure and pressure gradient. The model provided good fits to published survival data of Salmonella Enteritidis, Escherichia coli, and Listeria innocua, as indicated by small RMSE values being less than 0.33 log. Using the obtained parameters, the model showed good performance in predicting microbial survival ratios in independent tests, the absolute errors being less than 0.27 log, and both accuracy and bias factors being fairly close to 1. Based on the developed model, the pressurization rate must be higher than a critical value to make an OHHP process more efficient than a single-cycled one, and an optimal OHHP process should involve the highest pressurization and depressurization rates and no pressure holding time. Finally, a web-based software tool was developed to implement the modified Weibull model for design of OHHP processes.
查看更多>>摘要：In the present work, resistant starch (RS) was developed from four Himalayan rice cultivars by using enzymatic treatment with beta-amylase and transglucosidase enzymes so as to make them the potential prebiotic. Thereafter, the prebiotic potential of resistant starch was confirmed by their invitro fermentation using selected probiotic strains. Fermentation of RS by Lactobacilli resulted in the production of 276.45-300.15 mu g/mL of acetic acid, 0.40-0.83 mu g/mL of propionic acid and 0.73-1.94 mu g/mL of butyric acid. The capability of resistant starches to produce the SCFA (Short chain fatty acids) including butyrate confirmed their potential as substrates for beneficial colon bacteria. In general, pasting properties of resistant starch samples were significantly (p = 0.05) lower than native rice starch samples. Resistant starches exhibited shear-thinning behaviour. The DSC results revealed significant decrease in the gelatinization temperatures and enthalpy (.H) of resistant starches. The resistant starches completely lost their granular integrity and formed a continuous compact fibrous network with irregular shape. XRD analysis revealed the formation of amylose-lipid complexes during the treatment. The decreased intensity at 1047 cm(-1) in resistant starches reveals their lower crystallinity. The study revealed that enzymatic treatment of rice starch significantly increased their production of SCFA thereby making them potential prebiotic.
NSTL
Elsevier