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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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    Chemometric approaches to analyze the colostrum physicochemical and immunological (IgG) properties in the recently registered Himachali Pahari cow breed in India

    Mehra, RahulKumar, ShivVerma, NishantKumar, Naveen...
    9页
    查看更多>>摘要：A chemometric study was conducted to know the geographical region-wise changes in the colostrum physicochemical and immunological properties of recently registered "Himachali Pahari" cow breed in India. The colostrum samples were collected within 72 h of parturition from two zones (high and low altitudes) comprising of four districts each and having different climatic conditions. Colostrum samples were assessed for physicochemical and immunological (IgG) components along with inter- (high and low altitudes) and intra-zonal (within districts) variations. Obtained results were evaluated using analysis of variance (ANOVA). In the inter-zone, significant variation (p <= 0.05) was observed in the total solids, protein, fat, ash, lactose, percentage scavenging activity, IgG, and minerals (Mg, K, Fe, P, Cu) contents. On the other hand, total solids, fat, ash, titratable acidity, scavenging activity, IgG, and minerals (Ca, Mg, K, Fe, Cu) contents were found significant in the intrazone. Principal component analysis (PCA) allowed the diminution of 16 variables into 3 principal components (PC1, PC2, and PC3) having 62.62%, 14.57%, and 8.27% of the variance, respectively.
      原文链接:
    • NSTL
    • Elsevier

    Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

    Rodriguez, Livia M. NegriArias, RicardoSoteras, TrinidadSancho, Ana...
    9页
    查看更多>>摘要：This study aimed to evaluate the effect of pasteurization of carrot juice by heat treatment (80 degrees C-7 min) and ohmic heating (OH) on its physicochemical and chromatic parameters, enzymatic and microbiological inactivation, volatile compounds, antioxidant capacity, carotene content, and sensory characteristics, compared to control juice (CJ). Both treatments allowed obtaining microbiologically stable and safe carrot juice and achieved 99% peroxidase inactivation levels. Significant differences were obtained in L* parameter, polyphenoloxidase activity and total antioxidant capacity, compared to HT-treated and CJ. The OH-treated juice presented greater color preference (p < 0.05) by semi-trained panelists and a high level of acceptance among consumers (corresponding to "like extremely"). The results allow concluding that OH could be an alternative to conventional HT for the pasteurization of carrot juice, providing benefits in its sensory perception.
      原文链接:
    • NSTL
    • Elsevier

    Utilization of apricot kernel skins by ultrasonic treatment of the dough to produce a bread with better flavor and good shelf life

    Yao, Jian-LiZhang, Qing-AnLiu, Meng-Jia
    10页
    查看更多>>摘要：In order to efficiently utilize the agricultural by-products, apricot kernel skins (AKS) and reduce the resource waste, the AKS was added to partially replace the wheat flour to develop the healthy bread in our preliminary study. In this paper, the effects of AKS addition and ultrasound irradiation on the quality properties of bread were investigated by the texture analyzer, confocal laser scanning microscope, electronic nose, tongue and gas chromatography-ion mobility spectrometry (GC-IMS), respectively. The results indicate that the addition of AKS had the negative effects on the microstructure of dough and the texture of fresh bread, but the ultrasonic treatment on the dough could significantly reduce the negative effects. Furthermore, AKS addition slowed the deterioration of the bread texture during chilled storage, and enriched the varieties of volatile organic compounds (VOCs) of bread. In a word, AKS could be employed in novel bread development so as to reduce the resource waste and environmental pollution.
      原文链接:
    • NSTL
    • Elsevier

    Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)

    Ceylan, HacerBilgicli, NerminCankurtaran, Tekmile
    9页
    查看更多>>摘要：In this study, wheat flour in cake formulation was replaced with resistant starch (RS), Jerusalem artichoke flour (JAF) and RS + JAF combination at the rate of 10, 20, 30 and 40%, and cake production was conducted with and without guar gum. The effects of guar gam, RS and JAF as individual and in combination on some physical, chemical and sensory cake properties were determined. The use of RS at high ratios, or JAF and RS + JAF combination over 10% ratios in cake formulation, decreased volume and symmetry index and increased hardness of the cake samples. The utilization of guar gum increased both the volume index and hardness of the cake samples. When JAF was used as an individual or in combination in cake formulation, crust and crumb L* and b* color values of cake reduced. JAF increased ash, total phenolic content, antioxidant activity, Ca, K and Mg contents of cake samples from 1.52 g/100 g, 2778 mg GAE/kg, 17.9%, 44.1 mg/100 g, 141.3 mg/100 g and 17.7 mg/100 g up to 2.07 g/100 g, 4506 mg GAE/kg, 33.6%, 55.9 mg/100 g, 343.7 mg/100 g and 25.6 mg/100 g, respectively. RS + JAF combination showed similar trend with JAF in terms of enrichment of cake samples.
      原文链接:
    • NSTL
    • Elsevier

    Apple puree's texture is independent from fruit firmness

    Buergy, AlexandraRolland-Sabate, AgnesLeca, AlexandreRenard, Catherine M. G. C....
    8页
    查看更多>>摘要：How cellular and molecular structure of raw fruits impact puree's texture is still an unresolved question. Texture variations of purees obtained from four apple cultivars of contrasted texture (Braeburn, Gala, Golden Delicious, Granny Smith) and two modalities (mealiness, fruit load) after two contrasted processes were investigated. Although puree's viscosity strongly varied between cultivars (562-1368 mPa s), it did not correlate with apple firmness, except for Granny Smith. This cultivar had the firmest fruits (3.2 N) and the most viscous purees (1368 mPa.s), in accordance with large particles (around 650 mu m), high pulp wet mass and serum viscosity. Mealy Braeburn apples showed lower puree's viscosity (562 mPa.s) than their not-mealy homologues (779 mPa.s). This was due to reduced cell adhesion, maybe because of lower (arabinose + galactose)/rhamnose ratio, leading to smaller particles during processing. Process also impacted puree's viscosity (692-939 mPa s), with more viscous purees obtained with the high temperature-low shear process.
      原文链接:
    • NSTL
    • Elsevier

    Enhancement of ultrasound on the dynamic decolorization of wolfberry (Lycium barbarum) polysaccharides

    Lu, FengZhai, RongrongRuan, SiyuYang, Xue...
    10页
    查看更多>>摘要：The impact of ultrasound on the dynamic decoloration of Lycium barbarum polysaccharides (LBPs) on macroporous resins was investigated. Six resins with different properties were tested for decoloration of LBPs. D280 resin demonstrated the higher decoloration, deproteinization and polysaccharide recovery ratios through static adsorption tests. Under the optimized dynamic adsorption conditions (concentration of 0.4 mg/mL, flow rate of 2 BV/h, diameter-height ratio of 1:10), the desorption effect of acid-base sequential elution was better. Compared with conventional-assisted desorption process, ultrasound treatments enhanced the desorption process of LBP pigments and increased the service life of resin by promoting the separation of pigments from resin. Furthermore, the dynamic desorption of LBP pigments by D280 resin was clearly fitted by BDST/Thomas/Yoon-Nelson model. Ultrasound improved the desorption efficiency by increasing desorption constant K and equilibrium desorption capacity constant N0, q0. Overall, ultrasound could be an effective technology to enhance the dynamic desorption of LBP pigments.
      原文链接:
    • NSTL
    • Elsevier

    Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel

    Lan, MeijuanLi, LinPeng, XiaolongChen, Juncheng...
    9页
    查看更多>>摘要：The objective of this study was to determine effects of lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken gel. The PSE-like chicken meat gels prepared with lipid possessed higher lightness, whiteness, water-holding capacity but lower hardness, gumminess and chewiness, compared to the gels prepared without lipid. The secondary structure analysis showed that PSE-like meat gels presented increased beta-sheet content after adding sunflower oil and peanut oil. Furthermore, the magnetic resonance imaging (MRI) results suggested that lard significantly increased the water holding capacity of PSElike meat gels (P < 0.05), and the environmental scanning electron microscope (ESEM) results revealed an increase of matrix disorganization and some loss of spongy appearance among the meat gels with the addition of lipids. Sensory evaluation indicated that PSE-like meat gels with lipids had no difference in flavor, springiness and chewiness, but color was more intense and texture was softer compared with meat gels without lipid. Overall, these results suggested that lipid addition improves the functionality of PSE-like chicken meats and increase the economic benefits for the poultry industry.
      原文链接:
    • NSTL
    • Elsevier

    Characteristics of sow milks at different lactation stages and their frozen storage stabilities

    Ren, CuirongJin, QingzheJin, JunZhang, Yanbing...
    8页
    查看更多>>摘要：Characteristics of sow milk fats at different lactation stages, including colostrum (on day-1 of lactation) and milk (on day-15 of lactation), were systematically investigated from the emulsions, milk fat globules (MFGs) to fats. The viscosities of sow milks were significantly influenced by different lactation stages, in which colostrum showed a higher viscosity than milk. Colostrum fat globules had a lower volume-weighted average diameter (D-43) (4.03 +/- 0.21 mu m), surface-weighted average diameter (D-32) (2.05 +/- 0.13 mu m) and higher absolute zetapotential (10.09 +/- 0.09 mV) than those of milk. The unsaturated ratios of MFGs in sow milk were reduced with the increasing size of the globules, resulting in that colostrum fat had a lower melting temperature of 30.26 +/- 0.98 degrees C with a corresponding lower starting crystallization temperature of 7.38 +/- 0.55 degrees C compared with milk fat. The general stability of sow milk during storage could be reflected from the moisture distributions: bound water showed an overall downward trend; while a downtrend of free water was found during frozen storage at 20 degrees C for 4 months. These results establish the foundations for the improvement and development of sow milk substitutes, as well as for the feasibility of being a substitute for human milk.
      原文链接:
    • NSTL
    • Elsevier

    Novel packaging film for humidity-controlled manipulating of ethylene for shelf-life extension of Agaricus bisporus

    Ni, XiaoyuShao, PingGao, HaiyanWu, Weina...
    9页
    查看更多>>摘要：A new polysaccharide multilayer biodegradable film was developed and tested, which can scavenge ethylene and inhibit ethylene action by releasing 1-methylcyclopropene (1-MCP). The film was fabricated with the stacking order of hydrophobic ethyl cellulose outer layer, a mixture of 1-methylcyclopropene and palladium on carbon (1MCP-Pd/C) middle layer and hydrophilic hydrogel inner layer. The excess water produced by fruits and vegetables was absorbed by inner layer, avoiding the accumulation of condensed water. Meanwhile, the increase of the permeability of the inner hydrogel layer caused by moisture absorption facilitated manipulation of antistaling agent. SEM, TG and DSC proved that the functional components were successfully loaded on the film. Gas chromatography analysis results demonstrated that the 1-MCP release rate and ethylene removal rate could be controlled by adjusting the humidity (50% RH to 100% RH). The effects of the film on the main quality attributes of Agaricus bisporus were evaluated at 20 degrees C. This prepared functional film could delay the softening, browning and weight loss of mushrooms, maintain the integrity of mushroom cell membrane, maintain ascorbic acid content and soluble solid content, and inhibit the activity of ethylene synthesis-related enzymes.
      原文链接:
    • NSTL
    • Elsevier

    Effects of double layer membrane loading eugenol on postharvest quality of cucumber

    Li, MiYu, HangXie, YunfeiGuo, Yahui...
    8页
    查看更多>>摘要：We prepared double layer membranes containing eugenol (0.2, 0.3, and 0.4 g/100 g) using electrospinning technology and investigated their effects on the postharvest quality of cucumbers. The poly (lactic acid) (PLA) membrane was attached to the collector, and the nanofibers were prepared using an electrospinning device and deposited on the surface of the PLA membrane to form double layer membrane. The results informed that the shelf life of cucumbers packaged with double layer membranes increased from 15 days to 21 days at 4 degrees C. The double layer membrane containing 0.3 g/100 g eugenol had greater effects on delaying the spoilage process and prolonging the shelf life of cucumber fruits than other membrane. Compared with unpackaged samples, packaged samples had higher hardness values, Peroxidase (POD), superoxide dismutase (SOD), and catalase (CAT) enzyme activities, and protein and proline content; and they had lower weight loss, skin color differences values, stickiness values, microbial growth, and malondialdehyde (MDA) and total soluble sugar content. Our results suggest that double layer membranes may be used to extend the shelf life of cucumbers at 4 degrees C.
      原文链接:
    • NSTL
    • Elsevier