Azam, S. M. RoknulMa, HaileXu, BaoguoDevi, Shoma...
11页
查看更多>>摘要：This article presents the efficacy of multi-frequency (20, 40, and 60 kHz) multi-mode ultrasound treatment (MFMU) in sequential and simultaneous combination for the removal of abamectin b1 (AB), alphamethrin (AL), and emamectin benzoate (EB) from fresh lettuce surface. UHPLC-MS/MS was used to determine the effectiveness of the water wash and ultrasonic cleaning methods based on the pesticide reduction level. The most effective treatment for removing the pesticides was found to be the triple-frequency sequential mode (TSQ), which removed 92.31, 89.36, and 95.25% of AB, AL, and EB, respectively, after 8 min of ultrasonication. The effects of ultrasound on the physiological and nutritional properties suggest that the TSQ treated lettuce quality is comparable to that of the water washed produce based on the total chlorophyll and total carotenoid contents. Scanning electron microscope observations reveal that TSQ results in the least lettuce surface damage. Furthermore, the studied optimal condition retained better overall color (Delta E) and greenish appearance than other treatments. The application of MFMU in a sequential mode to remove pesticide residues from lettuce is found to be a promising vegetable-cleaning method without compromising product integrity and quality.
查看更多>>摘要：This research evaluated the effects of enzymatic-chemical extraction (EC-SDF), subcritical water extraction (SWSDF), and ultrasonic-chemical extraction (UC-SDF) processes on the yield, chemical composition, structural characterization, flow behavior, physicochemical, and functional properties of soluble dietary fiber (SDF) from defatted coconut flour (DCF). The optimum conditions of these three extraction methods were evaluated by response surface methodology. Compared with EC-SDF and UC-SDF, SW-SDF had the maximum yield (13.99 +/- 0.12 g/100g). The structural results indicated that SW-SDF and UC-SDF possessed more complex and porous structures than EC-SDF and DCF. Moreover, they showed smaller molecular weight, stronger gelling property, higher thermal stability, and lower crystallinity. A monosaccharide composition analysis indicated that the major sugars in EC-SDF, UC-SDF and UC-SDF were mannose and galactose. Notably, the SW-SDF demonstrated the highest water and oil holding capacity, glucose adsorption, pancreatic lipase inhibition, cholesterol adsorption, and nitrite ion adsorption capacities. The above results suggest the defatted coconut flour to be a potential functional food and a possible source of cheap natural dietary fiber.
查看更多>>摘要：In this study, we utilized a recently developed novel animal fat mimetic with varying fat composition to formulate plant-based salami-type sausage analogues. To that purpose, the fat mimetic was composed of mixtures of canola oil and sal fat at different mixing ratios (0, 25, 50, 75, and 100% sal fat). Salami analogues were produced with plant protein extrudates, a binder and the fat mimetics. The oil-fat-ratio had only little impact on color, slightly shifting b*-values towards yellow. Texture analysis showed that with increasing sal fat proportion hardness increased, while cohesiveness and springiness decreased. Fat particles' structure substantially impacted properties of the salami-type analogues (increasing hardness and decreasing elastic properties caused by sal fat). Drying speed was notably decreased by increasing amount of sal fat, attributed to a "smearing" of solid fat during processing. At low and medium amount (25 and 50%) of solid fat in the lipid phase, the fading of white fat marbling during drying, a phenomenon that was observed for systems formulated with only liquid oil, was inhibited. Overall, these samples scored also highest in the sensory evaluation, while analogues formulated with higher amounts of sal fat were described as waxy in mouthfeel and appearance.
Tirloni, EricaStella, SimoneBernardi, CristianRosshaug, Per Sand...
7页
查看更多>>摘要：In this study, cardinal parameter models were developed for the growth of Salmonella spp. in different brands of Italian fresh ricotta cheese. Two models were proposed, including the effect of temperature or the combined effect of temperature, pH, and concentration of lactic, citric and, acetic acid. Validation of the models included an assessment of the ability to predict maximum specific growth rate mu(max) using two indices: bias-factor (B-f) and accuracy factor (A(f)), and the acceptable simulation zone (ASZ). The new models for Salmonella spp. showed good performances with Bf of 1.11-1.10 (model with 1 or 5 variables), and an average of 91% and 89% of observations within the ASZ (model with 1 or 5 variables, respectively). Comparing the performances of other existing models when applied to ricotta cheese, a general underprediction of the growth rate was evidenced. The proposed models can be applied by a high number of users with the aim to assess levels of this pathogen in ricotta cheese under both static and dynamic environmental conditions, being useful for the dairy business as the tested conditions cover a wide range of the available brands on the market.
查看更多>>摘要：This work evaluated the effect of three-stage ultra-filtration (100 kDa, 5 kDa, and 5 kDa) and high pressure processing (HPP) on the quality of chestnut rose juice since a single processing technology could not make full use of the functional ingredients of juice. The 100 kDa membrane performed preliminary filtration, and the 5 kDa membrane performed SOD retention in the processing. The juice with high superoxide dismutase (SOD) activity was obtained after three-stage ultra-filtration and HPP. The SOD exhibiting higher antioxidant capacity was effectively recovered by 5 kDa membranes and its activity was 27748.44 U/mL. The technology could retain sugars [glucose (92.31%), arabinose (86.73%), and galactose (85.91%)], tartaric acid (82.35%) and total flavonoids (84.19%) of the juice. But the significant reduction of myricetin (73.24%), catechin (70.11%), quercetin (72.77%), and kaempferol (71.54%) in juice was observed. The total aerobic bacteria of high SOD juice remain stable after 60 days of storage at 4 degrees C. In general, the combined use of HPP and ultra-filtration has proven to be a potential technology for producing high SOD chest rose juice.
Heo, Ye SeulYim, Dong GyunBaek, Ki HoKang, Taemin...
8页
查看更多>>摘要：The objective of this study was to investigate pathogen reduction and quality changes in sliced cheddar cheese treated with inkjet-printed flexible dielectric barrier discharge (FXDBD) plasma. The samples were treated with plasma for 0, 5, 10, 15, and 20 min. The surviving populations of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes were significantly reduced by 2.65, 2.80, and 2.03 log CFU/g, respectively, after 20 min. The main reactive species that could be involved in bacterial inactivation were ozone (O-3) and nitrogen oxides (NOx), which were produced at concentrations of 298.19 and 28.08 ppm, respectively, after 20 min plasma treatment. The pH of the plasma-treated sample was lower than that in the control group (P < 0.05), whereas there was no significant difference among treatment times. With increasing plasma treatment time, the L* value decreased, while the b*, total color difference, and 2-thiobarbituric acid reactive substances values increased (P < 0.05) while the redness (a*) value remained unchanged. These results indicate that inkjet-printed FXDBD plasma can effectively inactivate pathogens in cheese; however, it causes an increase in lipid oxidation. Plasma treatment with newly developed inkjet-printed FXDBD showed improved microbiological safety with minimal effects to the physicochemical quality of cheese.
查看更多>>摘要：Traditional Pixian Doubanjiang (PXDBJ) has been registered as a protected geographical indication (PGI) condiment by both Chinese and European Commissions because of its preferred unique flavour. This research was devoted to revealing the common microbial community leading to the best possible flavour feature of traditional PXDBJ manufactured according to heritage technology. Cupriavidus, Burkholderia-Caballeronia-Paraburkholderia, Paucibacter, Sphingomonas, Saccharomycetales and Aspergillus were predominant, although the fungal community slightly varied by manufacturer and ripening time. The resulting interaction network of the microbial community was relatively simple because of the stress of extreme ripening environments (high salt and capsaicin enrichment). The correlation between flavour compounds and microbes was determined and demonstrated that Aspergillus, Bacillus and Lactobacillus had a positive impact on some flavour compounds (including, Asp, Leu, beta-ionone and 2-acetylpyrrole). The characteristics of metabolic pathway regulation were further explored, and the tentative results indicated that the intensity of corresponding enzymes in the bacterial community influenced the organic acid content, while enzymes in both bacteria and fungi impacted the characteristics of free amino acids and volatile compounds. These results are beneficial for understanding the correlation between flavour and microbial metabolism with unique heritage technology as well as the fermentation mechanism of Pixian Doubanjiang.
Xing, GuangliangGiosafatto, C. Valeria L.Fusco, AntonioDong, Mingsheng...
7页
查看更多>>摘要：This study evaluated the effect of lactic acid bacteria (LAB) fermentation combined with microbial transglutaminase (MTGase)-mediated modification on the antigenicity of beta-lactoglobulin (beta-LG) in cow milk and soymilk-cow milk mixture (SCMM). Results showed that MTGase-treatment could reduce the antibody binding reactivity of beta-LG, especially in the SCMM (declined to 37.1% compared to cow milk), and had a further significant decrease to 9.9% (P < 0.01) in the presence of LAB. Moreover, LAB combined with MTGase (LAB + MTGase) treatment enhanced the cross-linking degree of beta-LG, and the particle average size of aggregates formed in both cow milk and SCMM systems were also increased compared to LAB-treatment. Although the antigenicity of beta-LG was not eliminated during in vitro digestion phases, our findings suggested that LAB + MTGase-treatment could be a much more efficient approach to reduce the antigenicity of beta-LG in mixed soymilk-cow milk protein polymers compared to cow milk protein polymers.
de Freitas Santos, Priscila DayaneVieira Rubio, Fernanda Thaisde Carvalho Balieiro, Julio CesarThomazini, Marcelo...
8页
查看更多>>摘要：Tucuma oil contains high amounts of carotenoids, which present provitamin A and antioxidant properties, but its application in food products may be difficult due to hydrophobicity and susceptibility to degradation. The aim of this work was to produce tucuma oil powders by spray drying and to evaluate their physicochemical properties, storage stability and in vitro digestion. Different oil proportions (100, 200 and 300 g/kg) and drying temperatures (120 and 180 degrees C) were evaluated. Oxidative stability of oil and powders was evaluated by Rancimat at 120 degrees C, while carotenoid retention was determined during 125 days at 25 degrees C. Particles dried at 120 degrees C presented higher carotenoid contents (52.9-162.1 mg/kg) than that produced at 180 degrees C (43.7-130.6 mg/kg) and were chosen for further analysis. Encapsulation increased the oxidative stability (up to 177-fold) of oil under high temperature, besides allowing high carotenoid retention (73-85%) after storage, great dispersibility of oil in water (93.8-98.1%) and the controlled release of carotenoids during digestion steps, with an overall liberation of 64%. One may conclude that tucuma oil powders have potential to be incorporated into processed foods as a functional ingredient.
查看更多>>摘要：Ninety-eight Lactobacillus (Lb.) strains were screened to select those with the best antimicrobial and probiotic properties. Firstly, a screening based on growth kinetics under gastrointestinal tract (GIT) conditions allowed to select 28 strains, which were assayed for autoaggregation, coaggregation and hydrophobicity. 7.1% were strongly autoaggregating strains after 4 h of incubation. Strains belonging to Lb. plantarum and Lb. paraplantarum species showed the highest coaggregation percentages with the pathogens tested (Salmonella choleraesuis and Staphylococcus aureus). Regarding hydrophobicity, there was correlation between the results obtained for xylene and toluene. Principal Component Analysis (PCA) of these results allowed to select 20 strains as potential probiotics, that were used for further assays of biofilms formation (ranged between 53 and 75%) and adhesion to Caco-2/TC7 cells (around 51-97%). Furthermore, 51% of the ninety-eight strains showed antimicrobial activity against four species indicators (Salmonella choleraesuis, Staphylococcus aureus, Bacillus cereus and Listeria monocytogenes). Results from all the assays performed allowed to select 12 strains attending to either their antimicrobial activity or the probiotic potential and only two of them Lb. paracasei Lb38 and Lb. brevis Lb99, stood up for both properties. Therefore, these strains could be proposed to be used as biocontrol agents in the food industry.
NSTL
Elsevier