查看更多>>摘要：In this study, Lactobacillus casei LC2W (LC2W) was encapsulated by double layer microcapsules that were prepared by adjusting the amount of sodium alginate and whey protein (1:0, 1:1, 1:1.5, and 1:2, namely AWC-1, AWC-2, AWC-3, and AWC-4, w/w). Cellulose nanocrystals (CNCs) coating was applied as an outer layer by complex coacervation. The effect of temperature and storage time on the viability of encapsulated LC2W was determined, and their survival was evaluated after exposure to simulated gastric fluid (SGF, pH 2.5) and simulated intestinal fluid (SIF, pH 7.4). The results indicated that the particle size of dry microcapsules was 0.45-0.57 mm with an encapsulation efficiency (EE) of 83.25%-84.34%. The viability of LC2W encapsulated in AWC-3 at optimal conditions reached 6.72 and 5.97 log CFU/g at 4 degrees C and 25 degrees C, respectively, after 120 days of storage, whereas it reduced when the temperature was increased from 30 degrees C to 60 degrees C. The survival of encapsulated LC2W in AWC-3 in SGF was higher than that in SIF, and the cell counts were 6.56 and 5.96 log CFU/g, respectively. This study demonstrated that the prepared microcapsules could enhance LC2W viability in the intestine, indicating a great application potential in functional foods and milk-based products.
查看更多>>摘要：The effects of curd scalding duration on chemical, biochemical, color, textural, microstructural and sensorial characteristics of a brine-type cheese were examined. The cheeses that were characterized by the scalding of curd in hot whey (60 degrees C) and brining in whey were manufactured from raw cows' milk and the curds were scalded for 10, 20 or 30 min. Regardless of cheese ripening time, increased scalding duration resulted in decreased moisture, titratable acidity, lactic acid, ethanol, whitening index and h degrees values. The images obtained by scanning electron microscopy of the cheeses were clearly different each other. At the end of ripening, cheeses from curds scalded for up to 20 min had the highest water-soluble nitrogen, 2-phenylethyl acetate, acetic acid, chewiness, gumminess and hardness levels, and overall acceptability scores. In conclusion, scalding of curd in whey up to 20 min at 60 degrees C gave satisfactory results in terms of quality parameters of the present cheeses.
查看更多>>摘要：Sugarcane molasses was chosen as an example material for the investigation of the influence of spray drying approach (conventional high temperature and a developed low temperature drying method which applies dehumidified air as a process gas) and the presence of drying carrier on volatile aroma compounds (VACs). Among 28 identified VACs 10 were chosen for detailed investigation. The influence of drying depended, apart from two mentioned factors, also on the type/origin of VACs and particle morphology. In the case of compounds connected with the fermentation process, the retention was higher after high temperature spray drying. On the contrary, VACs which could be additionally created during spray drying, thus Maillard reaction and caramelization reaction products, were more abundant in samples dried at lower temperature. As was explained, this contradictory phenomenon could be related to the higher evaporative loss at higher temperature, and also the fact that particles created at higher temperature were partially destroyed (as evident from the SEM photos). The presence of carrier increased the content of VACs after low temperature spray drying, which was connected to the encapsulation mechanisms of high molecular weight material. Thus, the most beneficial was the simultaneous application of carrier and low temperature spray drying approach.
查看更多>>摘要：The primary objectives of this study were to investigate the quality of no-salt wheat bread prepared with a mixture of herbs (MH) using a method involving the addition of scalded flour and to compare this method to the traditional single-phase method. In the case of the single-phase method, MH (thyme, lemon balm, and nettle (1:1:1)) was added in the form of dried herbs at a level ranging from 3% to 12% (every 3%) to the dough, whereas in the case of scalded flour, MH was added as an infusion (at concentrations ranging from 0, 12, 24, 26, and 48 mg/mL). According to our results, an increase in the level of MH caused a decrease in the volume of the bread and an increase in the total phenolic content and antioxidant activity of the prepared bread. Moreover, with the addition of MH, there was a decrease in the brightness and a slight decrease in the redness of the crumb. The use of scalded flour resulted in lower crumb hardness and chewiness than that of the single-phase method. According to the sensory evaluation, scalded flour method can be used in the production of good quality no-salt bread with the addition of MH with up to 24 mg/mL of herbal infusion.
Salgado, M. J. G.Ramos, M. S.Assis, D. J.Otero, D. M....
5页
查看更多>>摘要：The aim of this study was to evaluate the impact of fibers (inulin, apple fruit, and passion fruit) on the viscosity and acceptance of donkey milk yogurt compared to cow milk yogurt. Five yogurts were developed: donkey milk control (DC), donkey milk inulin (DI), donkey milk apple fiber (DAFF), donkey milk passion fruit fiber (DPFF), and cow milk control (CC). Analyses of the physical-chemical and microbiological components were performed. Donkey milk yogurts had significantly higher LAB counts when compared to the CC treatment. The pH and color were influenced by the type of milk and fiber. The DPFF yogurt contained the best apparent viscosity (824.7 mPa s). Due to the results, the yogurts were submitted for sensory testing. The analysis evaluated the sensory attributes of the yogurts (DC, DPFF, CC, and cow milk passion fruit fiber). Passion fruit fiber provided the highest apparent viscosity. However, the addition of passion fruit fiber resulted in low acceptance.
查看更多>>摘要：The effects of 1-methylcyclopropene (1-MCP) treatment and shell maintenance on the physicochemical quality and volatile compounds (VC) profile of pecans after storage is still poorly understood. Therefore, the present study aimed to evaluate the effects of 1-MCP (1 ppm) application on pecans with and without shell maintenance during storage on the parameters of color, internal browning (IB) incidence and severity, respiration rate, acidity, peroxide value (PV), and VC profile after six months of storage under ambient conditions (17 +/- 5.1 degrees C). The 1-MCP applied to the unshelled pecans maintained the luminosity and decreased IB incidence and severity. Shelled and unshelled pecans had lower acidity and PV when treated with 1-MCP. Regarding VC profile, maintaining the shell during storage decreased unwanted volatile compounds, including hexanal, octanal, and nonanal. In shelled pecans, 1-MCP treatment reduced hexanal, octanal, and nonanal content. This study is the first to demonstrate that 1-MCP application results in better maintenance of the physicochemical quality and VC profile of shelled and unshelled pecans stored under ambient conditions after long-term storage.
查看更多>>摘要：Baobab (Adansonia digitata) fruit had received growing attention for its myriad nutritional and medicinal benefits, including those from its polyphenol-rich profile and powerful antioxidant activity. The current study evaluated the bioaccessibility of phenolic constituents and antioxidant capacity of baobab fruit pulp (BFP) and its byproduct, the baobab fruit shell (BFS), upon in vitro digestion. In general, the in vitro digestion reduced phenolic contents and antioxidant capacity; however, several flavonoids, particularly quercetin, proanthocyanidin, proanthocyanidins B-1 and B-2 were highly bioaccessible. Specifically, a significant increase in the bioaccessibility of proanthocyanidins (173%) in BFS was observed following gastric digestion, possibly due to hydrolysis of proanthocyanidin isomers. Moreover, a significantly higher bioaccessibility of proanthocyanidin B2 (170%) and quercetin (304%) in BFP, and proanthocyanidin (363%) in BFS was also observed following intestinal digestion probably due to pancreatin effect on the complex food matrix or the depolymerisation of insoluble proanthocyanidin and quercetin conjugates induced by the increase in pH. A considerable alpha-amylase and alpha-glucosidase inhibition in all samples (>50% inhibition) were observed following the in vitro digestion. Hence, both BFP and BFS are good sources of bioaccessible polyphenolics that could be utilised as ingredients in functional foods.
Patino-Rodriguez, OmarBello-Perez, Luis A.Agama-Acevedo, EdithPacheco-Vargas, Glenda...
7页
查看更多>>摘要：The waste produced by the food industry causes serious environmental problems, such as impacts on climate change, food safety, and economic losses. Because of the economic importance of mango, the main byproducts, namely, the peel and the seed, are discarded as agro-industrial waste. The aim of the study was to produce extruded mango kernels to evaluate the physicochemical, microstructural and in vitro starch digestibility characteristics of deep fried to gain information on the possible use of mango kernel flour for food and nonfood purposes. Flour of mango kernel was prepared, and moisture content was adjusted to extrusion. The extruded material was deep-fried and studied in terms of chemical composition, microstructure, gelatinization patterns and in vitro starch hydrolysis. The microstructure results showed that the presence of oil in the food matrix helped change the starch structure in deep-fried extrusion due to amylose-lipid interactions. The deep-fried process reduced the in vitro hydrolysis rate when compared with the extruded matrix. Mango byproducts, especially seeds (kernels), are considered cheaper sources of valuable food and nutraceutical ingredients.
查看更多>>摘要：The study aimed to determine the effect of the addition of fresh leek or onion pulp on selected properties of potato-based pellets and puffed snacks. In recipe, potato starch was replaced by vegetable pulp by 2.5-30.0 g/ 100 g. The pellets were then extruded at variable screw speed (60-100 rpm), dried and then fried in deep oil. The product was subsequently assessed for color profile, bulk density, water absorption and water solubility index, fat absorption, texture, as well as sensory attractiveness. The results showed that the addition of leek or onion pulp significantly influenced the color determinants of pellets and fried snacks, bulk density of expanded products, water absorption of pellets. The onion pulp addition significantly influenced the cutting force, water solubility, fat absorption, hardness and crispness, and the overall score during the sensory test but not so significant as leek addition. Moreover, the screw speed significantly influenced the value of water absorption (leek pellets, onion snacks) and water solubility (onion pellets and snacks), L* and b* coordinates in the case of onion puffs. Application of fresh Allium genus pulp could be an effective way to produce pellets and puffed snacks with good quality.
查看更多>>摘要：A novel material (Apios fortunei), which has a high starch content and potential healthcare functions, was used for yellow wine fermentation. To determine how the tuber's composition would be modified by thermal treatments and how those modifications would affect fermentation, the changes in the physicochemical properties of the A. fortunei tuber after steam cooking, traditional extrusion (extrusion without enzyme) and enzymatic extrusion (introduce the amylase into the extrusion) were investigated. The results showed a low degree of gelatinization (70.56%) in the steam-cooked sample, and the fermentation broth of the traditionally extruded sample was dense. However, the enzymatically extruded sample was almost completely gelatinized (99.09%) with an amorphous starch structure measured via X-ray diffraction and Fourier-transform infrared spectroscopy. The high water solubility index (61.66%), low water absorption index (1.68 g/g) and viscosity (<60 cP), indicated that the broth of enzymatically extruded sample had a fine fluidity. The results of the final wines indicated that enzymatic extrusion significantly increased the fermentation efficiency, from 62.22% (steam cooking) and 63.87% (traditional extrusion) to 73.47%. Meanwhile, enzymatic extrusion improved the quality characteristics of the final wines, including total amino acid (4559.20 mg/L), soluble solid content (7.35 g/100 g) and total acid (10.66 g/L).
NSTL
Elsevier