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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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    Characteristics of A/B-type starch-wheat germ oil complexes and their effects on noodle texture

    Yan, HuiliLu, QiyuGui, Jun
    8页
    查看更多>>摘要：The characteristics of A-starch-wheat germ oil complex (A-SWGOC) and B-starch-wheat germ oil complex (B-SWGOC) and their effects on noodle texture were investigated. A-starch exhibited a higher reactivity toward encapsulating wheat germ oil (WGO). Although A-SWGOC and B-SWGOC had similar crystallinities and short-range ordered structures, A-SWGOC showed a higher swelling power (12.11) and decomposition temperature (308.39 degrees C). One additional peak appeared in the pasting profile of A-SWGOC, probably due to the dissociation and reassociation of amylose-lipid complexes, while this phenomenon did not occur for B-SWGOC, suggesting a different structural basis for amylose-lipids in A-SWGOC and B-SWGOC. The amylose-lipid complexes had no obvious influence on the digestibility of starches, but the inherent attributes of A- and B-type starch rendered A-SWGOC more resistant starch (RS, 53.51 g/100 g starch) but B-SWGOC more slowly digestible starch (SDS, 42.38 g/100 g starch). Compared with their respective controls, the existence of A-SWGOC can additionally increase the hardness of noodles tested at 2 h and the chewiness, cohesiveness and resilience at 0 h and 2 h, respectively, while B-SWGOC can only increase the hardness and chewiness; in general, A-SWGOC was more conducive to increase the hardness and maintain the chewiness and springiness of noodles during storage.
      原文链接:
    • NSTL
    • Elsevier

    Peptidomic analysis of low molecular weight antioxidative peptides prepared by lotus (Nelumbo nucifera Gaertn.) seed protein hydrolysates

    Chang, Chien-RuChen, Wen-ChiWu, Shih-HsiungLu, Chun-Ping...
    7页
    查看更多>>摘要：Lotus (Nelumbo nucifera Gaertn.) seeds are rich in proteins and are considered to be a beneficial source of plant proteins. In this study, lotus seed protein hydrolysate (LSPH) was prepared using Flavourzyme and antioxidant activities were evaluated. The LSPH possessed the highest DPPH-scavenging (EC50 2.9 mg/mL), H2O2-scavenging (EC50 16.1 mg/mL), and reducing power activity (8.0 mg/mL) at 180 min of hydrolysis. After gel filtration and reverse phase HPLC purification, the low molecular weight fraction was then analyzed by Nano-LC-MS/MS. Sixteen peptides with corresponding mass from 1 to 2 kDa were identified. Peptides with hydrophobic features and acidic amino acids, Asp and Glu, are considered to contribute to overall antioxidant activities. These results show Flavourzyme hydrolysis of lotus seed protein successfully generates low molecular fragments that make them a potential nutraceutical or health promoting supplement.
      原文链接:
    • NSTL
    • Elsevier

    Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability

    Zhang, HongruZhao, LaiyuShen, QingshanQi, Liwei...
    10页
    查看更多>>摘要：In this study, cattle bone collagen peptides (CPs) were applied to prepare peptides-calcium chelate (CPs-Ca), and the physicochemical, structural properties, and stability of the CPs-Ca were characterized. The optimized preparation conditions were determined by single factor test, and the maximum calcium-chelating capacity was 42.70 + 1.09 mu g/mg. Physicochemical analysis indicated that CPs-Ca was a new substance compared with CPs. Structural analysis demonstrated that calcium ions chelated CPs via the sites of carboxyl oxygen, hydroxyl oxygen and amino nitrogen atom. Morphology analysis showed that CPs-Ca aggregated to large particles due to the crosslinking of calcium ions. According to the stability analysis, CPs-Ca was stable in thermal processing and gastrointestinal digestion. The acid environment was the major factor of CPs-Ca dissociation. The findings put forward a scientific basis for preparing a novel calcium supplement and high-value utilization of cattle bone.
      原文链接:
    • NSTL
    • Elsevier

    Stevia, sucralose and sucrose added to a maqui-Citrus beverage and their effects on glycemic response in overweight subjects: A randomized clinical trial

    Villano, DeboraMasoodi, HedyehGarcia-Viguera, CristinaZafrilla, Pilar...
    9页
    查看更多>>摘要：Background: Low-caloric sweeteners represent a good alternative to the extra boost of energy of sugar-sweetened beverages. However, their long-term effects have barely been assessed. In the present study, the influence of low-caloric sweeteners added to a maqui/Citrus beverage on the glycemic profile has been evaluated. Methods: A parallel, randomized and triple blind clinical study was performed in overweight subjects (n = 138), who consumed 330 mL/day of a beverage added with Stevia, Sucralose or Sucrose, for 60 days. Results: BMI did not change significantly with any treatment. Fasting glucose increased after the short-term consumption of Sucrose added beverage (26%), as well as with the addition of the low-caloric sweeteners, but in a lesser extent: 11% for Stevia and 20% for Sucralose. Insulin concentrations did not change significantly with any drink, which resulted in a significant increase in HOMA-IR with Sucralose (p = 0.002) and Sucrose (p = 0.001). Conclusions: The results obtained link the consumption of sucrose sweetened beverages with a disbalance in glycaemic response, and a better response with Stevia addition, although it also produces certain negative effects on glycemic control. The evidence available to date is not conclusive enough to advise the wide use of LCS.
      原文链接:
    • NSTL
    • Elsevier

    Decontamination of Listeria monocytogenes in king oyster mushrooms (Pleurotus eryngii) by combined treatments with organic acids, nisin, and ultrasound

    Yoon, Jae-HyunJeong, Do-YoungLee, Su-BinChoi, Songyi...
    8页
    查看更多>>摘要：This study was conducted to evaluate the effectiveness of 1-3% organic acids alone or in combination with 0.1% nisin and/or 40 kHz ultrasound (US) on the reduction of Listeria monocytogenes in king oyster mushrooms stored at 25 degrees C. While L. monocytogenes in king oyster mushrooms was reduced by 3.01 log CFU g(-1) after dipping in 3% malic acid (MA) at 25 degrees C for 30 min, the application of 40 kHz US and 0.1% nisin resulted in 0.30 and 2.25 logreductions, respectively. When L. monocytogenes in mushrooms was subjected to a combined treatment with 3% MA, 0.1% nisin, and 40 kHz US at 25 degrees C for 20-30 min, this bacterium dropped to <1.48 log CFU g(-1), leading to a significant collapse in the cytoplasm with formation of intracellular ruptures and breakage of cell membranes. Synergistic effect of MA-nisin dipping incorporated with US was observed in a food model.
      原文链接:
    • NSTL
    • Elsevier

    Mixed legume systems of pea protein and unrefined lentil fraction: Textural properties and microstructure

    Johansson, MathiasXanthakis, EpameinondasLangton, MaudMenzel, Carolin...
    9页
    查看更多>>摘要：Within the context of circular economy, there is an increasing interest to utilise agrifood by-products. However, extensive extraction and purification steps make the valorisation of side streams not always cost effective. Therefore, an increased knowledge of the functionality of unrefined side streams could increase their utilisation in food products. We investigated the thermal gelation of mixed legume systems containing a commercial pea protein isolate (Pisum sativum) and the unrefined fraction remaining after protein extraction from lentils (Lens culinaris). The unrefined lentil fraction contained mainly starch (similar to 45 g/100 g) and insoluble cell wall polysaccharides (similar to 50 g/100 g) with minor amounts of soluble protein (4 g/100 g) and polyphenols (<1 mg GAE/g). The addition of the unrefined lentil fraction increased the strength and Young's modulus of pea protein gels in the pH range 3-4.2, and also increased the gels' elastic modulus G'. The microstructure could be described as a mixed network of swollen protein particles of different sizes (5-50 mu m), gelatinised starch and cell wall fragments. The results demonstrate that unrefined side streams from lentils could be used for textural modification of plant protein gels, with implications for the design of novel plant-based foods.
      原文链接:
    • NSTL
    • Elsevier

    Effects of various radio frequencies on combined drying and disinfestation treatments for in-shell walnuts

    Mao, YuxiaoWang, PenghaoWu, YiHou, Lixia...
    7页
    查看更多>>摘要：Four radio frequency (RF) heating systems with a power of 2 kW and four frequencies of 6.78, 13.56, 27.12, and 40.68 MHz were used to compare the effect of different frequencies on drying characteristics, disinfestation efficacy and product quality of in-shell walnuts. The results showed that with the increase of frequency, the average walnut temperature rose from 70.87 +/- 5.59 degrees C to 76.16 +/- 5.83 degrees C and the heating uniformity index dropped significantly (P < 0.05), and the treatment time was reduced to achieve 100% mortality of pests. The frequency had no significant effect on walnut cracking ratio (CR) and color (L*) (P > 0.05), but significant differences were observed in peroxide value (PV) and free fatty acid (FFA) (P < 0.05), which still met the industrial standard (PV < 1.0 meq/kg, FFA < 0.6%). Overall, the shortest drying time (150 min) and the highest energy efficiency (21.50%) were achieved when the 27.12 MHz RF system was used to dry walnuts from a MC of 20% (d.b.) to 8% (d.b.) at the similar heating rate (1.40 degrees C/min) and temperature. Therefore, the 27.12 MHz RF system could substantially shorten the drying time and improve the energy efficiency, and hold potential for industrial applications.
      原文链接:
    • NSTL
    • Elsevier

    Use of natural plant extracts as a novel microbiological quality indicator in raw milk: An alternative for resazurin dye reduction method

    Madushan, RangaVidanarachchi, Janak K.Prasanna, P. H. P.Werellagama, Shanika...
    9页
    查看更多>>摘要：In the present study, we propose a novel field-scale analytical tool for rapid screening of microbiological quality in raw milk using aqueous extracts of plant materials, i.e. flowers (e.g. Hibiscus rosa-sinensis L. and Clitoria ternatea), taproots (e.g. Beta vulgaris) and pricklypears (e.g. Opuntia dillenii). For each plant extract, the colour changes in raw milk were evaluated between 4.5 and 6.5 pH against the resazurin dye as a control. The plant anthocyanin content in each extract was analyzed by the differential pH method using a spectrophotometer. The Hibiscus rosa-sinensis flower extract was opted to further test since it had a pH-sensitive colour change (6.5; maroon to 6.2; light-pink) compared to other plant extracts, which did not indicate a noticeable colour variation with pH. Anthocyanin content of the Hibiscus extract was 0.59 g/mL. The novel method showed high linearity (R-2 = 0.95), 100% accuracy and greater repeatability with an intermediate level of precision. The limit of quantification and detection was 0.46 and 0.15 g/mL, respectively. In conclusion, we demonstrated the potential in using water extract of Hibiscus rosa-sinensis L. flowers as an alternative to the resazurin dye reduction method for rapid and accurate microbiological quality control for raw milk procurement in remote areas.
      原文链接:
    • NSTL
    • Elsevier

    Antimicrobial resistance genes and plasmids in Campylobacter jejuni from broiler production chain in Southern Brazil

    Kleinubing, Natalie RauberRamires, TassianaRauber Wurfel, Simone de FatimaHaubert, Louise...
    8页
    查看更多>>摘要：Campylobacter jejuni is the main cause of foodborne gastroenteritis in humans throughout the world. Besides impairing the treatment of campylobacteriosis, the presence of resistant C. jejuni isolates in the food production chain raises a concern to human health. The aims of this study were to perform the phenotypic and genotypic characterization of antimicrobial resistance in C. jejuni isolates from broiler production chain in Southern Brazil, as well as to verify the presence of plasmids among the isolates. In this study, 82.2% of C. jejuni isolates presented resistance to at least one antimicrobial tested, and 46.4% were multidrug resistant. The cmeB and cmeG genes, which encode to multidrug efflux pumps, were reported in 91.3% of the resistant isolates. The tet(O) gene was found in 81.2% of the tetracycline-resistant isolates. All the isolates with phenotypic resistance to kanamycin were positive for the presence of the aphA-3 gene. Regarding the beta-lactams, the bla(oxa-61) gene was present in 66.7% of the ampicillin-resistant isolates. Thus, the high rates of antimicrobial resistance and the presence of plasmids harboring antimicrobial resistance genes found in C. jejuni isolates highlights the importance of a prudent and judicious use of antimicrobial agents in animal production in Brazil.
      原文链接:
    • NSTL
    • Elsevier

    Meta-analysis of the prevalence of Listeria spp. and antibiotic resistant L. monocytogenes isolates from foods in Turkey

    Cufaoglu, GizemAmbarcioglu, PinarAyaz, Naim Deniz
    6页
    查看更多>>摘要：Due to its ability to survive in challenging conditions, Listeria species have been isolated in almost all kinds of foods. This study aimed to estimate the prevalence of Listeria spp. and antibiotic-resistant L. monocytogenes isolates in all types of foods reported in Turkey using meta-analysis. Overall, 103 publications included to this study. The most frequently studied food types were chicken meat, ground beef, deli meat, ready-to-eat foods, cheese, and raw bovine milk, for which the pooled prevalence for L. monocytogenes were found 19.1% (95% CI:15.2%-23.7%), 13.9% (95% CI:9.7%-19.5%), 6.5% (95% CI:4.1%-10.2%), 5.2% (95% CI:3.4%-8.0%), 4.7% (95% CI:3.4%-6.5%), and 2% (95% CI:1.2%-3.1%), respectively. For the same food types the prevalence for Listeria spp. were 62.3% (95% CI:55.2%-69%), 74.9% (95% CI:53.4%-88.6%), 16.8% (95% CI:10.7%-25.5%), 16.6% (95% CI:11.0%-24.3%), 11.0% (95% CI:7.1%-16.8%), and 5.6% (95% CI:3.5%-9%), respectively. For the most preferred antibiotics in listeriosis treatment the mean prevalence of penicillin, ampicillin and gentamicin resistance were found 30.4%, 27.2% and 8.3%, respectively. The rates differed among food types, however they showed that there is a potential risk in terms of public health. The results compiled herein contribute to the epidemiological surveillance of the presence and antibiotic resistance of L. monocytogenes from foods in Turkey.
      原文链接:
    • NSTL
    • Elsevier