Zhou, CunshanFeng, YabinZhang, LeiYagoub, Abu ElGasim A....
8页
查看更多>>摘要：This work aimed to study the rehydration characteristics of vacuum freeze- (VFD) and hot air-dried (HAD) garlic slices and explain the rehydration mechanism. It was observed that VFD samples had significantly faster water absorption rates than HAD samples. However, VFD samples had lower final moisture contents than the HAD samples. Additionally, the effect slice thickness on rehydration characteristics of samples was lower than that of drying methods. The contact angle and microstructure analysis of dried samples revealed that the strong water wettability and the porous structure contributed to the faster water absorption rate of VFD samples. Moreover, we found and confirmed, for the first time, that numerous air bubbles trapped in the VFD samples hindered the absorption of water. This resulted in a lower water holding capacity in VFD samples compared with HAD samples, which had less air bubbles.
查看更多>>摘要：Cereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their bioactive compounds which confer health promoting effects. In this study, oat bran was mixed with 0%, 10%, 15% and 25% (w/w) of blueberry or blackcurrant powder, to form blueberry and blackcurrant enriched oat bran pastes. Pasting properties, colour profiles, and nutritional compositions of these pastes were evaluated. The bioactive compounds in the extracts of pastes were identified. An in vitro digestion procedure was employed to observe the effects of bioactive compounds on predicted glycaemic response of pastes. Delphinidin, cyanidin, petunidin, and malvidin were identified in extracts of 25% blueberry and blackcurrant powder-enriched pastes. Results showed that enrichment with blueberry or blackcurrant powder significantly altered the pasting viscosities and the colour profiles, and increased the content of phenolic compounds (in particular the phenolic acids and the anthocyanins) of pastes (p < 0.05), whilst decreasing the extent of starch degradation and the reducing sugar released from oat bran paste during the in vitro digestion (p < 0.05). Our findings suggested that enrichment with blueberry or blackcurrant powder into oat bran provided healthier food characteristics, and manipulated the hypoglycaemic property of pastes.
Borgonovi, Tais FernandaCasarotti, Sabrina NevesBarretto Penna, Ana Lucia
8页
查看更多>>摘要：The effect of passion fruit and buriti pulps on probiotic and starter lactic acid bacteria growth and on fermented milk (FM) was evaluated. Buriti pulp showed higher amounts of lipids, total phenolic compounds (PC), beta-carotene, lycopene and antioxidant activity (AA) than passion fruit. However, passion fruit was used more efficiently as a carbon source by all strains. Lacticaseibacillus casei SJRP38 showed the best results in the presence of passion fruit (1.8 log CFU/mL increase compared to the initial population) and the lowest reduction in the presence of buriti, thus it was selected to produce FM. Acidified milk (AM) with the same fruit pulps was used as a control. The buriti pulp did not affect the kinetic parameters of FM compared to the control. However, the addition of fruit pulps increased the PC in both FM and AM, and FM showed a greater increase (33.4-141.6%) than AM (21.4%-87.9%). Also, buriti pulp was able to increase (6-8%) the AA of the FM when compared to the AM. FM with buriti pulp stood out for its high amount of total PC, which indicates its high potential to be used as a functional food.
查看更多>>摘要：This study aimed to select for the quorum sensing receptor protein of C. sakazakii CICC 21544, and then evaluate the role of the receptor protein in stress tolerance. SdiA was identified as the receptor by sequence alignment. C. sakazakii CICC 21544 wild type (WT), the sdiA mutant strain (Delta sdiA), and the sdiA complemented strain (sdiA(+)) were subjected to heat treatment at 55 degrees C in tryptic soy broth (TSB) or reconstituted infant formula (RIF) and the results suggested that sdiA facilitated C. sakazakii to withstand thermal stress both in TSB and RIF. Similarly, the survival rate of Delta sdiA was significantly lower than that of WT and sdiA(+) under osmotic pressure of 12% NaCl or desiccation conditions. Acid tolerance assay showed that loss of sdiA decreased the ability of C. sakazakii to grow in simulated gastric fluid. The survivability of the three strains under combined stress conditions was also evaluated in this study. After heating, evaporation, and drying stresses, Delta sdiA was undetectable, while WT and sdiA(+) survived the treatments. This study demonstrates that sdiA contributes to the survival of C. sakazakii under different environmental stresses, and provides a basis for the sdiA-targeted inhibition of C. sakazakii in food.
查看更多>>摘要：In this study, the volatile profiles of Harbin red sausages smoked with pear, oak, apple and beech woodchips were evaluated using the combination of solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) and electronic nose (E-nose). Comparisons of the colour, texture profile and sensory attributes were also conducted. The E-nose data and GC/MS data were analysed by principal component analysis (PCA), respectively. The correlation between E-nose sensor responses and volatile compounds was evaluated with partial least squares regression (PLSR). The results showed that the smoking process played an important role in the formation of volatile compounds of Harbin red sausage. The smoking process caused an increase in the intensity of smoky odour, and the sausage smoked with different woodchips showed higher smoky odour compared with the unsmoked sausage (P < 0.05). A total of 87 volatile compounds were identified by GC/MS. According to the odour activity values, the characteristic odour of the Harbin red sausages mainly resulted from 22 volatile compounds. PCA of the volatile compounds and E-nose sensors could effectively differentiate sausages that were unsmoked and separately smoked with different woodchips. Furthermore, the PLSR results (P < 0.05, Q(2) = 0.619) indicated that there was a high correlation between the E-nose sensors and volatile compounds.
查看更多>>摘要：The oil-in-water (O/W) emulsions were prepared from Scutellaria baicalensis polysaccharide conjugates (SBPC) as an emulsifier and medium-chain triglyceride (MCT). Effects of pH, metal ions and heat treatment on the emulsion stability were investigated. Compared to that of 0.20. 1.00 wt% SBPC and 2.00 wt% GA, 2.00 wt% and 3.00 wt% SBPC stabilized emulsion droplets had a smaller particle size and were more stable during 10-day storage at 25 degrees C. The average particle sizes (d(32)) of emulsions containing metal ions varied from 4.54 to 6.62 mu m (0.100-0.500 mol/L Na+), from 2.63 to 3.86 mu m (0.010-0.050 mol/L Ca2+), and from 2.66 to 7.89 mu m (0.001-0.030 mol/L Al3+), as well as the zeta potential varying from 17.63 to 19.67 mV (Na+), from 16.50 to 18.13 mV (Ca2+) and from 15.02 to 18.56 mV (Al3+). SBPC emulsion possessed stability under pH 3.0-7.0 and thermal treatment at 70-100 degrees C during the 10-day storage period. Furthermore, SBPC emulsion inhibited oxidative polymerization of EGC. The average retention rate of EGC was 88.28% on the 10th day. This research provides a new way for development and application of SBPC as an emulsifier.
查看更多>>摘要：Ninety-eight Lactobacillus (Lb.) strains were tested for safety traits, health-promoting properties, and sensory characteristics for the strains to be used in the manufacture of fermented dairy products. First, a screening based on the production of biogenic amines was performed, and the potential amine-producing strains were discarded. The remaining 62 strains were analysed for antibiotic resistance, the presence of antibiotic resistance and amino acid decarboxylase genes, and virulence factors (haemolytic, DNAse, and coagulase activity). Principal component analysis of the safety results allowed to select 39 strains. Antimicrobial activity was used to select 13 of them, which were further analysed for sensory characteristics, several interesting enzymatic activities and for gamma-aminobutyric acid (GABA), ornithine, and tryptophan production. All these strains produced fermented milks without sensory defects, as well as pleasant sensory properties. Among them, the strains Lb24 and Lb86 highlighted by their beta-galactosidase activity; the strain Lb47 was able to hydrolyse bile salts; the strains Lb86 and Lb93 produced high concentrations of both GABA and tryptophan, and the strain Lb111 produced the highest concentrations of ornithine. In consequence, these five strains (Lb24, Lb86, Lb47, Lb93 and Lb111) were selected and could be used in the manufacture of a variety of fermented dairy products.
Colussi, RosanaFerreira da Silva, Wyller MaxBiduski, BarbaraMello El Halal, Shanise Lisie...
6页
查看更多>>摘要：The aim of this study was to encapsulate allyl isothiocyanate (AITC) in zein ultrafine fibers and evaluate its effects as active packaging on postharvest quality of strawberry. Fresh strawberries (cv Camarosa) were collected from a local agro-industry at commercial maturity, washed, dried, and stored at 4 degrees C with 4% and 8% AITC, in free form and encapsulated in zein fibers. The strawberries were analyzed for weight loss, firmness, titratable acidity, soluble solids concentration, and pH from day 0 (fresh strawberries) to 20, every five days. After 15 days of storage, the strawberries were also analyzed for free phenolic content, antioxidant capacity using ABTS and DPPH methods, and total anthocyanin content. AITC successfully reduced weight loss of strawberries for an additional five days. The encapsulation of AITC using zein was efficient when lower concentrations (4%) are applied. The increase of AITC on zein fibers saturated the medium and reduced fruit quality. All AITC treatments significantly reduced the firmness and reddish color of the stored strawberries, the AITC addition suppressed the total phenolic and anthocyanin contents. These findings suggest that low concentrations of AITC encapsulated in zein fiber provide a promising method to maintain strawberry quality.
查看更多>>摘要：The objective of the present study was to provide data on the content of different isomers of trans-fatty acids (TFAs) in bakery products available on the Slovenian market. The samples were categorized as 'bread' (n = 16), 'cookies/biscuits/wafers' (76), 'dough snacks' (21) and 'dough' (4); of these, 71 were prepacked, and 46 were non-prepacked. These investigated foods contained (% total FAs) up to 31% TFAs, with trans-C18:1 as 29.7% and trans-C18:2 as 1.3%. In the 'cookies/biscuits/wafers' category, the main trans-C18:1 isomers were t9-C18:1 and t10-C18:1, while in 'dough snacks', t11-C18:1 was the highest. Among the trans-C18:2 isomers, t/c-C18:2 and c/t-C18:2 were in equal amounts, while t/t-C18:2 was present mainly in the samples with higher TFA content. Using food consumption data we calculated daily consumed TFAs for different population groups and showed that among investigated food categories 'cookies/biscuits/wafers' were the most important source of TFAs. Bakery products could be categorized according to indices of atherogenicity and thrombogenicity, as well as TFA and trans-C18:2 contents.
查看更多>>摘要：To verify the role of lysosomal Fe2+ in mitochondrial-dysfunction-mediated apoptosis and postmortem tenderization of bovine muscles, mitochondrial apoptotic factors, myofibrillar protein degradation, and mu-calpain activity were evaluated in the control group and the iron chelator desferrioxamine (DFO) group. The control group showed 1) increased mitochondrial swelling and lipid peroxidation by 47% and 36% at 72 h, respectively (P < 0.05), significantly higher than the DFO group at 12-24 h and 72-168 h (P < 0.05); 2) significantly increased mitochondrial Ca2+ influx at 12-24 h (P < 0.01); 3) a 15%, 24%, and 30% lower cytochrome c reduction level than the DFO group at 6-24 h (P < 0.01, P < 0.05); 4) a significantly increased caspase-3 expression level at 0-120 h (P < 0.05), where the caspase-3 activity was 30% and 49% higher than that of the DFO group at 12-24 h, respectively (P < 0.01); 5) an increased mu-calpain activity by 56% at 24-168 h (P < 0.05), and 6) 75% (P < 0.01) and 34% (P < 0.05) higher degradation of desmin and troponin-T than the DFO group at 168 h, respectively. In summary, lysosomal Fe2+ facilitates postmortem tenderization by promoting the mitochondrial-dysfunction-induced apoptosis of bovine muscle.
NSTL
Elsevier