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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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    Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali

    Tan, Ji'enLiu, TiantianYao, YaoDu, Huaying...
    10页
    查看更多>>摘要：Maillard reaction was progressed by incubating the mixture of egg white (EW) and alkali at different temperatures (4 degrees C, 25 degrees C and 37 degrees C) for different days (0, 1, 3, 5 and 7 days), to explore the effects of temperatures and incubating days on physicochemical and antioxidant properties of EW during the treatment of alkali. The results revealed that the color, browning intensity and fluorescence intensity increased with the extended incubating days (P < 0.05), whereas the pH value declined (P < 0.05). The absorbance at 294 nm increased first, and then decreased with the prolonged incubating days (P < 0.05). SDS-PAGE and FTIR showed that Maillard reaction had occurred in EW during the treatment of alkali. Cysteine was the main amino acid involved in the Maillard reaction. The reducing power, ABTS radical scavenging activity and Fe2+ chelating activity of Maillard reaction products (MRPs) increased on the first day of incubation then decreased with the increasing incubating days. Temperature had a pronounced effect on the physicochemical properties of EW and the antioxidant activities of MRPs during the treatment of alkali.
      原文链接:
    • NSTL
    • Elsevier

    Detoxification of patulin from juice simulator and apple juice via cross-linked Se-chitosan/L-cysteine nanoparticles

    Paimard, GitiMohammadi, RezaBahrami, RoyaKhosravi-Darani, Kianoush...
    10页
    查看更多>>摘要：In this study, novel selenium nanoparticles (Se NPs) were synthesized based on cross-linked Se-chitosan/L-cysteine nanoparticles and used for the efficient removal of patulin from an aqueous solution. Different functional groups at the surface of these cross-linked Se NPs interacted with patulin and remove it in the contaminated juice simulator solution (pH = 3.8). FT-IR and SEM analyses of synthesized NPs properly showed the synthesis of Se-chitosan/L-cysteine NPs. The effect of nanoparticle type (Se NPs, Se-chitosan NPs, Se-L-cysteine NPs and Se-chitosan/L-cysteine NPs), contact time (10-210 min), initial concentration of patulin (50-150 mu g/L), and nanoparticle amount (1-9 mg) on patulin adsorption were evaluated. The results indicated that 98% adsorption of patulin was achieved after 150 min by using 5 mg Se-chitosan/L-cysteine NPs in a juice simulator with 50 mu g/L patulin. In cases of the kinetic model and isotherm model, pseudo-first-order (R-2 = 0.978) and Freundlich isotherm (R-2 = 0.992) were applied to explain the process of patulin adsorption, respectively. Moreover, the proposed NPs were an appropriate adsorbent for the removal of patulin from contaminated apple juice. The results confirmed the advantages of Se-chitosan/L-cysteine NPs and its promising use as an effective patulin adsorbent in aqueous solutions.
      原文链接:
    • NSTL
    • Elsevier

    Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat

    Lemmens, ElienDeleu, Lomme J.De Brier, NielsSmolders, Erik...
    9页
    查看更多>>摘要：The objective was to produce breakfast flakes by extrusion using whole meal from sprouted wheat to increase mineral bio-accessibility and provide intrinsic sweetness without compromising their textural properties. Resting the ingredient mixture containing whole meal from (sprouted) wheat at 50 degrees C and pH 3.8 for 1 h prior to flake production allowed in situ endogenous phytase action. This resulted in end-products that had higher bioaccessibilities of Fe (29-38%) and of Zn (17-32%) than corresponding values for control flakes (8% and 8%, respectively). Further, the sweetness of breakfast flakes can be enhanced as sprouted grains are a source of intrinsic saccharides released by starch degrading enzymes. Substituting control wheat by sprouted wheat in the breakfast flake recipe led to darker flakes with increased density corrected hardness. The latter was due to lower bulk densities and higher starch crystallinity than observed for control flakes. Nevertheless, the flakes still had 70-80% of their initial hardness after soaking for 30 s in semi-skimmed milk. The here developed wheat flakes meet the growing consumer interest in healthy and tasty foods. Further, the presented technology lowers the need for extrinsic micronutrient fortification by making full use of the nutritional potential of wheat grains.
      原文链接:
    • NSTL
    • Elsevier

    Effects of ultrasound-assisted extraction (UAE), high voltage electric field (HVEF), high pressure processing (HPP), and combined methods (HVEF plus UAE and HPP plus UAE) on Gac leaves extraction

    Thi Minh Chau NguyenGavahian, MohsenTsai, Pi-Jen
    8页
    查看更多>>摘要：Emerging processing technologies and their combinations might be promising approaches to overcome the limitations of the conventional extraction method (CEM). In this study, ultrasonic-assisted extraction (UAE, 150 W, 20 min), high voltage electric field (HVEF, 4000 kV m(-1) min), and high-pressure processing (HPP, 300 MPa, 3 min) were used in comparison with the CEM to extract Gac leaves (Momordica cochinchinensis Spreng). Besides, two innovative combined methods, i.e., HVU (HVEF+UAE) and HPU (HPP+UAE), were proposed and investigated. Total phenolic content (TPC), total flavonoid content (TFC), total chlorophyll content (TCC), SOD-like capacity, and carbohydrate-hydrolyzing enzyme inhibition of the extracts were measured. Also, polyphenolic compounds were identified by HPLC and the most contributors in the dataset were assessed by principal component analysis (PCA). Gac leaves extract was found to be a source of valuable bioactive compounds with antioxidant activity and hypoglycemic effects that can help with postprandial hyperglycemia management. Vanillic acid and myricetin had the most contributions to alpha-glucosidase and alpha-amylase inhibition ability. Combined emerging technologies (HVU and HPU) were superior to other methods due to the highest values of TPC (5200 mg GAE/100 g DW), TFC (620 mg QE/100 g DW), SOD-like activity (12,100 U/g DW), and inhibitory effects of alpha-glucosidase (38%, IC50 value of 20.5 mg/mL) and alpha-amylase (42%, IC50 value of 16.5 mg/mL).
      原文链接:
    • NSTL
    • Elsevier

    Enhancement of efficient and selective hydrolysis of maize starch via induced electric field

    Li, DandanJiang, LimingTao, YangYang, Na...
    8页
    查看更多>>摘要：This study aimed to efficiently and selectively hydrolyze maize starch via induced electric field (IEF). The role of electrical conductivity in regulating hydrolysis efficiency and selectivity was investigated, and the structural and physicochemical properties of hydrolyzed products were characterized. Compared with water-bath heating, IEF induced the rapid and ordered migration of charged species, thus increasing the hydrolysis rate and narrowing the molecular weight distribution of hydrolyzed starch. The addition of KCl enhanced IEF-assisted hydrolysis due to the absorption of additional electrical energy into the reaction system. After hydrolysis, the molecular chains of maize starch exhibited cleavage, the granular surface became rough, the crystallinity increased, the gelatinization enthalpy slightly increased, the viscosity of starch paste reduced, the hardness of starch gel declined, and the re-crystallization showed no significant improvement. Overall, this study extends the potential applications of electro-techniques in preparing hydrolyzed starch with narrow molecular weight distribution in food and material fields.
      原文链接:
    • NSTL
    • Elsevier

    Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes

    Barron-Garcia, Oscar Y.Gaytan-Martinez, MarcelaRamirez-Jimenez, Aurea K.Luzardo-Ocampo, Ivan...
    12页
    查看更多>>摘要：Ohmic heating (OH) is an emerging technology with potential for pasteurization and enzyme inactivation in mango pulp. This research aimed to investigate the effect of OH and conventional boiling treatment (CT) at moderate pasteurization conditions (72 degrees C, 2 min) on the physicochemical characteristics and the polyphenol oxidase (PPO) residual activity in Ataulfo mango pulp. Pulp's physical features, such as titratable acidity (TA) and pH did not show differences (p > 0.05) between treatments, whereas OH increased the apparent viscosity of mango pulp (10.26-15.64%). This effect was associated to a higher release of insoluble fiber. Both thermal treatments affected the color (Delta E values > 5) of mango pulp. PPO inactivation reached 95.7 +/- 5.9% after 15 s with both thermal treatments. In silico molecular dynamics suggested that temperature and pH contributed to the PPO inactivation by inducing modifications in its catalytic site and altering the protein-substrate interaction. Our results indicate that OH is an effective technology to inactivate PPO at moderate pasteurization conditions (72 degrees C, 15 s), with minimal modifications on the physicochemical properties of Ataulfo mango pulp.
      原文链接:
    • NSTL
    • Elsevier

    Physicochemical and functional properties of a novel xanthan gum-lysozyme nanoparticle material prepared by high pressure homogenization

    Zhu, YiqingSun, XinyangDing, JianFan, Fengjiao...
    9页
    查看更多>>摘要：The electrostatic self-assembly between protein and polysaccharide is a widely used method to fabricate biopolymer nanoparticles (NPs). In the present study, a novel NPs material was prepared by the high pressure homogenization (HPH) electrostatic self-assembly complexes of xanthan gum and lysozyme using the same charge at pH 12. Dynamic light scattering studies showed that the HPH treatment (30 MPa, 5 min) resulted in a smaller particle size and larger surface charge. Cryo-scanning electron microscopy imaging results suggested that the HPH-NPs had a circular shape and the surface structure of HPH-NPs was compact. Circular dichroism spectrum and intrinsic fluorescence spectrum revealed that the secondary and tertiary structures of lysozyme changed due to the HPH treatment. By non-covalent binding with xanthan gum, the surface hydrophobicity of lysozyme increased. Fourier transform infrared spectroscopy results indicated that the hydrogen bonding and electrostatic interaction may be the major factors causing the formation of HPH-NPs. The HPH-NPs exhibited a good solubility, emulsification and antimicrobial activity. Therefore, our HPH-NPs material has a good potential use as the beverage ingredient for inhibiting the pathogen growth, and in turn benefiting the resultant products with a good safety.
      原文链接:
    • NSTL
    • Elsevier

    Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages

    Portela, Claudimara da Silvade Almeida, Isabela FernandaBuzzo Mori, Andre LuizYamashita, Fabio...
    9页
    查看更多>>摘要：Cold brew coffee preparation is characterized by the use of long extracting periods and low temperatures; however, there are no reports in the literature on the influence of coffee species and preparation conditions during the cold extraction of the beverage. Thus the objective of this study was to evaluate the effect of coffee particle size (coarser and finer grind), water temperature (5 and 15 degrees C), and infusion time (up to 25 h) on the composition and characteristics of cold brew beverages prepared with Arabica and Robusta coffees. The main extraction of compounds occurred in the first 3-5 h of infusion. Compounds extraction behavior was distinct between different matrices, mainly considering the effect of coffee particle size. Arabica cold brews had a lower content of total chlorogenic acids (CGA) and caffeine and lower antioxidant activity (estimated by reducing capacity and ABTS radical scavenging activity) compared to Robusta cold brews, regardless of the coffee particle size or infusion temperature used. In general, to get cold brews with higher bioactive compounds extraction (CGA, caffeine, and melanoidins) and higher antioxidant activity and acidity, the use of low water temperatures and coarser grind coffee should be avoided.
      原文链接:
    • NSTL
    • Elsevier

    Biosynthesis of orchid-like volatile methyl jasmonate in tea (Camellia sinensis) leaves in response to multiple stresses during the shaking process of oolong tea

    Feng, YingyingWang, JingmingZhao, YifanZhang, Mengting...
    7页
    查看更多>>摘要：Methyl jasmonate (MeJA), a significant fatty acid derivative, contributes to the main floral aroma of oolong tea. However, in tea plants, the mechanism of MeJA biosynthesis and the enzymes that participate in its formation is still unclear. In this study, the full length of the first jasmonic acid carboxyl methyltransferase (JMT) gene from Camellia sinensis was amplified and the biochemical function of the recombinant C. sinensis JMT (CsJMT) protein was studied after coexpression in Escherichia coli. The recombinant CsJMT protein could transfer the methyl groups to jasmonic acid to produce orchid-like volatile 1R, 2R-MeJA in vitro. Volatile 1R, 2R-MeJA was detected by gas chromatography-mass spectrometry during the shaking process of oolong tea, and the accumulation of 1R, 2R-MeJA was found to correlate with CsJMT expression. Further investigation showed that the mechanical injury and low-temperature stress could significantly induce CsJMT expression and MeJA accumulation after harvest. These results demonstrated that CsJMT catalyzed the production of MeJA in tea plants and provided a basis for studying the formation and accumulation of orchid-like volatile MeJA during the shaking process of oolong tea.
      原文链接:
    • NSTL
    • Elsevier

    Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein

    Xiao, HongmeiWu, YingfengLiu, JiaZhou, Lei...
    9页
    查看更多>>摘要：The present study was performed to investigate the effects of myofibrillar proteins (MPs) extracted from crocodile (tail, legs, torso) on gel formation mechanism and gel characteristics. The results showed that protein compositions and ratios were different in the three body parts. The tail MPs had a higher surface hydrophobicity than the legs and torso MPs, while the leg MPs had more reactive sulfhydryl groups than the tail and torso MPs (P < 0.05). According to the Raman spectroscopy results, before heating, the leg MPs' beta-sheet content was significantly higher than that of tail MPs (P < 0.05). Heating significantly reduced the contents of alpha-helices in the legs and torso, and there were significant differences in beta-sheet content between the legs and tail (P < 0.05). Moreover, with increasing myosin content, a denser microstructure of the tail gel was observed by scanning electron microscopy, leading to its gel strength and water-holding capacity being significantly higher than those of other parts. The tail MPs revealed a higher storage modulus (G') and spin-spin relaxation time (T-21) than those in the other two parts. In conclusion, the tail of crocodile (white muscle) has stronger protein gelation properties than other parts (red muscle), which is conducive to producing gel products.
      原文链接:
    • NSTL
    • Elsevier