查看更多>>摘要：In this study, we investigated the influence of Chinese quince seed gum (CQSG) on the functional and rheological features of tigernut tuber starch using a rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), scanning electron microscopy, and rheometry. The addition of CQSG markedly increased the pasting temperature, peak, breakdown, final viscosities, and the setback value. The freeze-thaw stability of the gum/starch blends significantly (p < 0.05) increased as the gum concentration increased, thus suggesting the importance of CQSG in controlling the syneresis of the gel. The addition of CQSG decreased the gelatinization enthalpy, ranging from 16.57 J/g to 12.98 J/g, and the solubility at 75 degrees C and 85 degrees C. Structure measurements revealed CQSG decreased the recrystallization of the gel, thus suggesting that it prevented starch gel retrogradation by likely coating the granules of starch and/or influencing the interactions of the amylose. Behavior index values (n) indicated pseudoplastic flow increased ranging from 0.46 to 0.29 as the CQSG content increased. Overall, CQSG improved the properties of the tigernut starches, in particular by increasing freeze-thaw stability, viscosity, and pseudoplasticity and by preventing retrogradation in the starch gel. CQSG is promising to improving the properties of starch-based products in the food industry.
查看更多>>摘要：The objectives of this study were to obtain the optimal technical parameters of steam explosion for rapeseed and investigate the effects of pretreatment on the bioactive components and characteristics of three diverse samples of Brassica seed (Brassica napus, B. juncea and B. rapa) and their products. Under the optimal conditions, Brassica napus formed the largest amount of canolol, namely, 1210.10 mg/kg; B. rapa formed the smallest amount, namely, 82.70 mg/kg; and the canolol content was 2110.00 mg/kg in Brassica napus oil. Meanwhile, compared to the traditional cold-pressed rapeseed oil, the total tocopherol and phytosterol contents in Brassica napus, B. rapa and B. juncea oil increased by 5.3%, 4.8%, and 7.4% and 2.1%, 3.2%, and 5.1%, respectively. Steam explosion pretreatment also significantly affected the total phenolic contents and antioxidant capacities of the three types of rapeseeds and their processed products (P < 0.05). In addition, by steam explosion pretreatment, the EAA contents of B. rapa and B. juncea rapeseed cakes increased by 2.22% and 4.49%, respectively. These findings will provide data support and a reference basis for the application and development of steam explosion technology to rapeseeds of various types.
Albedwawi, Amal S.Turner, Mark S.Olaimat, Amin N.Osaili, Tareq M....
9页
查看更多>>摘要：The European Food Safety Authority and World Health Organization have been screening foods for acrylamide contamination and have published various guidelines to educate industries about mitigation strategies. There are several approaches to reduce the levels of acrylamide in food. Some aim to reduce the levels of asparagine and reduced sugars, which are involved in the formation of acrylamide, whereas others aim to change environmental factors such as temperature or pH. Meanwhile, biological methods to reduce acrylamide content have produced yielded results and, in some cases, have improved food quality. This study provides an updated and comprehensive review on biological acrylamide mitigation with a special focus on lactic acid bacteria (LAB), yeast, and microbial cell-free extracts. Nonetheless, we shed light on the current findings of acrylamide-related research on non-microbial approaches of mitigation and the updated dietary intake. Studies have revealed that the microbial approach to mitigate acrylamide is comparable to technological approaches. Several LAB species, yeast, and cell-free extracts displayed promising acrylamide removal capabilities. The literature has gaps in knowledge regarding acrylamide reduction using LAB, and thus, further efforts are warranted to maximize the role of microorganisms and understand their mechanisms of acrylamide removal.
查看更多>>摘要：In this study, we evaluated the efficacy of dry heat treatment on 3 types of packaging to inactivate Salmonella on almonds. Almonds inoculated with Salmonella Typhimurium, Salmonella Senftenberg or Salmonella Enteritidis PT 30 were treated with dry heat under three types of packaging (open, ambient-sealed or vacuum-sealed), and their color changes were evaluated after the dry heating. The Salmonella populations were reduced according to this sequence: open < ambient-sealed < vacuum-sealed heating. Heat treatment of vacuum-sealed almonds for 1 h reduced these three pathogens by 4.59-5.84 log CFU/g and below the detection limit (1.0 log CFU/g) at 90 and 95 degrees C, respectively. The thermal processing of sealed and open-packaged almonds at 90 degrees C for 1 h reduced these Salmonella serovars by 2.96-3.94 and 0.86 to 2.49 log CFU/g, respectively. Subjecting the three types of packaged almonds to dry heat did not affect the almond color values. The water contents of ambient and open-sealed heat treated samples were reduced significantly (P < 0.05). In conclusion, the combination treatment of dry heat and vacuum packaging was significantly effective at inactivating of Salmonella on almonds without producing color changes.
查看更多>>摘要：Volatile composition and sensory properties of Corvina and Corvinone red wines in relationship to grape origin, yeast strain and inoculated vs. spontaneous fermentation were investigated. Experimental wines were produced using freshly harvested grapes of the two varieties coming from two different areas. The results indicated that, by affecting grape composition, grape origin had a primary impact on wine aroma chemical and sensory properties. From a chemical point of view, this effect was associated not only with grape-derived compounds but also to some extent with fermentation-derived esters. Yeast strains influence was mostly associated with higher alcohols and certain esters, whereas the main characteristic of spontaneous fermentation was increased concentration of ethyl acetate. Sensory analysis confirmed the greater impact of grape origin compared to yeast strain, indicating clusters of odor similarities which were mostly associated with variations in the content of ethyl esters, C-6 alcohols, and norisoprenoids in Corvina and of norisoprenoids, cyclic terpenes, acetate esters, and ethyl acetate in Corvinone, respectively.
查看更多>>摘要：To develop hydrophilic astaxanthin with significantly enhanced water solubility, an optimized one-step synthesis method was developed by heating free astaxanthin (F-Asta) and mPEG-carboxymethyl (mPEG-CM) in dichloromethane (27 degrees C) with two catalysts, yielding 61.38 +/- 2.16% of mPEG-carboxymethyl astaxanthin monoester (mPC-Asta) in 12 h mPC-Asta showed a characteristic wavelength absorption at 441 nm with high dispersibility (206 mg mL(-1)) in water. The particle size of mPC-Asta nanomicelles was in the range of 10-30 nm. Experiments on storage stability indicated best maintenance of mPC-Asta nanomicelles at 4 degrees C, pH 5, in the dark and in the presence of nitrogen. The AUC(0-t) of Asta in the serum of mice after gavage of mPC-Asta nanomicelles was 9.05 +/- 0.69 h mu g.mL(-1), which was significantly higher (four-fold) than that of F-Asta. The results show that mPC-Asta greatly enhances water solubility and bioavailability of astaxanthin.
Alvarez-Ramirez, J.Lopez-Monterrubio, D., ILobato-Calleros, C.Vernon-Carter, E. J....
10页
查看更多>>摘要：The development of carrier systems for antioxidants is a current topic of study, providing protection against deleterious environmental factors and facilitate their efficient incorporation into more complex food systems. Nanoemulsions (NE) made up with natural ingredients may be considered as potential systems where bioactive compounds could be encapsulated. Whey protein hydrolyzate and high methoxyl pectin soluble complex (WPH-HMP) was obtained and used for stabilizing oil-in-water NE loaded with different beta-carotene concentrations (25, 50 and 75 mg.100 g(-1) emulsion). beta-carotene concentration affected the droplet size, stability, encapsulation efficiency, rheological properties, and protective capacity of the NE. Lower beta-carotene concentrations tended to yield NE with smaller average oil droplets sizes, higher encapsulation efficiency, apparent viscosity and viscoelastic moduli, and higher stability against droplet coalescence, creaming velocity and antioxidant activity degradation.
Su, Hui-HuiXu, Ri-YiYang, Zhan-DongGuo, Yi-Shan...
9页
查看更多>>摘要：The specific properties of isomaltulose make it an ideal substitute for sucrose and it has broad application prospects in food, medicine and cosmetics. However, the high cost of isomaltulose has discouraged the substitution process of sugar. In the present study, we achieved low-cost production of isomaltulose from cane molasses using immobilized Escherichia coli cells (recombinant strain IS3). The maximum production, yield and productivity were 240 g/L, 94% and 48 g/L/h, respectively. Likewise, the relative enzyme activity of the immobilized recombinant cells was maintained at approximately 85% after 26 cycles. Additionally, we showed that isomaltulose significantly increased proliferation of various probiotic strains, including Lactobacillus paracasei ADP-1, Lactobacillus plantarum LPL28, Lactobacillus rhamnosus HN001, Lactobacillus acidophilus NCFM, Bifidobacterium animalis Bb-12, Bifidobacterium longum BL-05, Bifidobacterium breve Bv-77 and Bacillus coagulans GBI-30, 6086. Concurrently, the concentrations of short chain fatty acids, such as acetic acid and propionic acid, were profoundly affected by the combination of isomaltulose and probiotics. Thus, this study may provide the basis for the low-cost production of isomaltulose from industrial waste cane molasses, and its potential application as a prebiotic.
查看更多>>摘要：This study was conducted to decipher usage of pomegranate seed protein isolate (PSPI) as a coating material in microencapsulation system and produce a functional microcapsule containing omega-5 fatty acids and essential amino acids. Pomegranate seed oil (PSO) as core material was loaded in different coating materials including gum Arabic (GA), gelatin (G), and PSPI and microencapsulated by spray drying. Microcapsules exhibited low microencapsulation yield (MY) (24.07-41.04%) while microencapsulation efficiency (MEE) was 88.90, 81.36, and 87.42% for gum Arabic microcapsules (GAM), gelatin microcapsules (GM), and PSPI microcapsules (PSPIM), respectively. Wettability results showed that PSPIM displayed the highest hydrophilic property. Microcapsules with the desired morphology were GM and PSPIM. All microcapsules exhibited heterogeneous particle size distribution. The role of PSO on the crystallinity of GA, G, and PSPI was discussed by x-ray diffraction (XRD). Specific spectrums of PSO loadings in coating materials were observed successfully by Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR). Thermal analysis results showed that deformation temperature for microcapsules was above 250 degrees C. GA and PSPI was more effective at limiting adverse effects of temperature on oxidation compared to G. Data prove that it has been successfully reached the hypotheses proposed for this study.
Pereira Lopes Neto, Jose HonorioGomes dos Santos, Marilia CiceraLeite, Kerolayne Santosda Silva, Liliane Andrade...
8页
查看更多>>摘要：Probiotic microencapsulation provides additional protection to the microorganism, facilitating its survival in cheese. This study aimed to develop and to characterize Lb. acidophilus microparticles with L-cysteine hydrochloride and/or ascorbic acid and subsequently add them to Reino cheese. Four microparticles formulations were developed, the survival percentage of Lb. acidophillus was monitored during refrigeration (60 days) and the best formulation was characterized by morphology, distribution and size analysis. Three cheese formulations were developed, T1 (without Lb. acidophilus), T2 (containing free microorganism) and T3 (containing produced microparticles). The cheeses were analyzed after 1 and 25 days of ripening for the microbiological quality control parameters and viability of Lactobacillus spp. The encapsulation yield was over 80% in all microparticles. Formulation F3 showed 33 +/- 0.16% lactobacilli survival even after 60 days, demonstrated the effect of the reducing substance added and had a mean diameter of 58 +/- 1.51 mu m and were spherical, smooth and uniform in shape. The T3 cheese containing the probiotic microparticles showed the highest lactobacilli viability (8.49 +/- 0.08 Log CFU/g), provided additional protection to the Lb. acidophilus microorganism benefiting microbial cell survival, and therefore resulted in a ripened Reino cheese with functional probiotic potential for industrial cheese application.
NSTL
Elsevier