查看更多>>摘要：Proteolysis degree, ACE-inhibitory (ACE-I) activity, water-soluble peptide profiles of Cheddar cheese with different probiotics were determined during digestion period and were comprehensively compared to evaluate the influence of digestion and the addition of different probiotics. After digestion, further hydrolysis of protein led to the production of more low molecular weight peptides, and ACE-I peptides with higher activity were released. ACE-I activity of Cheddar cheese with Lactobacillus helveticus (B4, 86.06%) was significantly (P < 0.05) higher than other cheese groups. Three ACE-I peptides were uniquely presented in B4 before digestion and more new ACE-I peptides were released after digestion. Meanwhile, cheese with Lactobacillus rhamnosus was more likely to produce anti-digestion ACE-I peptides. Most of ACE-I peptides come from beta-casein. Hydrophobic amino acids Val, Phe, Pro, Tyr, Leu, and basic amino acids Arg, Lys at the C-terminal were more responsible for the formation of ACE inhibitory peptides that resist digestion. This research provides the basis to increase the exploitation of the health benefits of Cheddar cheese with probiotic.
查看更多>>摘要：The present work was conducted to microencapsulate the commercial (CE), and solvent (SE) extracted annatto using modified starch (MS) and gelatine (G) blend as wall material by spray drying. The conditions used were solid: liquid (S/L) ratio 1:10, extraction temperature 70 degrees C, and extraction time interval (10-35 min) for the SE annatto extract. Among the different treatments, 20 min extraction time was highly significant in the recovery of 93.19 +/- 0.06 g/100 g of annatto seeds of total pigment and 94.78 +/- 0.89% of bixin recovery. Both SE and CE annatto extracts have been used as a core material with wall materials (MS: G) in varied ratios of 100:0 to 60:40 to produce the microcapsules. The highest encapsulation efficiency of 86.18% and 86.37% were recorded for the SE and CE microcapsules prepared with the wall material (MS: G) ratio of 60:40. Encapsulated extract recorded higher stability against light, oxygen, and heat than the non-encapsulated annatto. In vitro release study of both microcapsules in three different pH conditions (1.2, 6.8, and 7.4) revealed an initial burst release of bixin pigment followed by a controlled release of bixin from microcapsules.
查看更多>>摘要：Supercritical carbon dioxide extraction (SC-CO2) was used to obtain tocopherol-rich oil from canola seeds. The response surface methodology (RSM) with central composite design (CCD) was used to optimize the processing conditions including pressure, temperature, and extraction time to obtain an oil with high concentration of tocopherols and bioactive properties. The effect of co-solvent on the yields of tocopherol-rich oil was also investigated. The results showed that a tocopherol-rich oil was produced by SC-CO2 under the optimized extraction conditions at pressure of 18 MPa, temperature of 70 degrees C, holding time of 60 min, and extraction time of 30 min, which have eight times higher concentration than the classical extraction method with n-hexane as solvent. Extending extraction time and adding a co-solvent (ethanol) had negative impacts on the tocopherol-rich oils. No significant differences (p > 0.05) were observed on the fatty acid compositions of the extracted canola oils by the two different extraction processes of SC-CO2 and traditional solvent extraction.
查看更多>>摘要：In order to improve the shortcomings of low heat and mass transfer efficiency and uneven heating of freezedrying technology, microwave heating and pulsed fluidized bed technology have been introduced, and ultrasonic-assisted osmotic dehydration (USOD) has been used for pretreatment of strawberries in this study. Using different ultrasonic power (180W, 240W, 300W) and different osmotic sugar solutes (sucrose, trehalose, sucrose and maltodextrin combination) to pretreat strawberries, and determine the dielectric properties, mass transfer, and water status and distribution of strawberries. The drying performance is evaluated by the drying rate, and the drying quality is determined by the color, texture, and total polyphenols and total flavones content. It was found that compared with freeze-drying, pulsed fluidized bed microwave freeze-drying (PFBMFD) can reduce the drying time by 45%, while USOD treatment helps to further increase the drying rate and reduce drying time by 10% because it increases water loss. In addition, dried strawberries pretreated with USOD may have better texture and nutritional quality, and sugar with low hygroscopicity and low sweetness value is more suitable for the USOD process of strawberries.
查看更多>>摘要：Lycium barbarum L. leaves contain high amounts of mineral rich polysaccharides. In this study, the crude and the degraded polysaccharide using hydrogen peroxide (H2O2) and vitamin C were prepared and tested as additives to investigate their effects on the quality of wheat dough using rheological assays. Polysaccharides, in particular degraded polysaccharide, significantly promoted the texture properties and extensographic characteristics of wheat dough compared to the control (p < 0.05), indicating an improvement in dough strength. The gluten networks in the dough samples exhibited dramatically dense and tight characteristics. This could be attributed to the formation of disulfide bonds triggered by the crude and degraded polysaccharides. Besides, analysis revealed that polysaccharides conformation played a major role in the transformation of the protein secondary structures from beta-sheets to beta-turns and alpha-helixes. Results demonstrated that the chemical degradation of polysaccharide could greatly improve the gluten network of wheat dough.
Ledesma-Escobar, Carlos AugustoOlmo-Peinado, Jose MariaParrado-Martinez, Maria JoseVilchez-Garcia, Pedro J....
8页
查看更多>>摘要：Fruit destoning before crushing is gaining interest due to this operation enhances the working capacity, reduces the waste generation, and improves the quality of virgin olive oil (VOO). Despite these benefits, the influence of olives destoning on the concentration of bioactive compounds in VOO has not been evaluated. In this research, we studied the changes occurring in two different families of bioactive compounds (phenols and terpenoids) in VOO obtained from two cultivars ('Arbequina' and 'Picual') after fruits destoning. For this purpose, we used as reference the bioactive profile of VOOs obtained with intact fruits. A cultivar significant effect was found in the concentration of the main phenols included in the health claim of the Commission Regulation (EU)432/2012. Thus, fruit destoning contributed to significantly decrease the health benefits of VOO in 'Arbequina' while no changes were observed in 'Picual'. These variations affected particularly to the aglycone isomers of oleuropein and ligstroside.
Lee, Jeong HyeonChoi, Eun JiChang, Ji YoonSong, Kyung Bin...
11页
查看更多>>摘要：Kimchi products have a short shelf life due to continuous bacterial growth and fermentation. Herein, the microbiological and physicochemical properties of leaf mustard (Brassica juncea L.) kimchi were evaluated after high hydrostatic pressure (HHP) treatment (400 and 600 MPa for 5 min) and storage under supercooling ( 4.5 degrees C) or refrigeration (4 and 8 degrees C) conditions. Moreover, predictive models describing the growth kinetics of total lactic acid bacteria (TLAB) in leaf mustard kimchi were constructed. Treatment with 600 MPa reduced the total LAB and coliform counts in the samples before storage to 1.30 and > 1 log CFU/g, respectively. Supercooling storage prevented microbial growth for 30 days and allowed the maintenance of the titratable acidity, reducing sugar content, instrumental colour, total phenolic content, and antioxidant capacity of the samples. The Logistic and Gompertz models were relatively more acceptable to predict the growth behaviour of TLAB in leaf mustard kimchi treated/non-treated with 400 MPa during supercooled or refrigerated storage. Altogether, these findings suggest that HHP treatment combined with supercooling storage conditions that delay O-2 and CO2 concentration changes in packaged kimchi's headspace could help maintain the initial microbiological and physicochemical qualities of leaf mustard kimchi.
查看更多>>摘要：Defatted Sacha inchi seed is an important source of protein (up to 59.1% dry weight). Besides, the application of antioxidant peptides is often limited due to a reduction in their activities by enzymatic hydrolysis during gastrointestinal digestion. Therefore, the objective of this study was to obtain stable, anti-digestive and strongly antioxidative protein hydrolysates against non-communicable diseases (NCDs) by investigating the changes in the antioxidant capacities of the protein fractions (albumin, globulin and glutelin) from Sacha inchi seeds (PFFSIS) during simulated gastrointestinal digestion (SGID). The results showed SGID promoted the release of smaller bioactive peptides from PFFSIS evidenced by the increased soluble peptide content, DH and low MW distribution. Besides, the extracellular antioxidant capacity (ABTS center dot+ radical-scavenging activity, reducing power and ORAC value) and intracellular antioxidant capacity (inhibiting erythrocyte hemolysis by enzyme system (SOD, CAT and GSH-Px) and non-enzyme substances (GSH)) of PFFSIS were significantly increased after the SGID due to potential antioxidant mechanisms inside and outside the cell. The glutelin fraction showed the highest antioxidant activity after the SGID, followed by albumin and globulin fractions. These results highlight the potential application of glutelin fraction hydrolysates of Sacha inchi seeds as natural antioxidant supplements to prevent NCDs.
查看更多>>摘要：Cronobacter sakazakii (C. sakazakii) in viable but nonculturable (VBNC) state might evade traditional culture detection, and pose a serious threat to food safety. The objective of this study was to establish an improved propidium monoazide (PMAxx), combined with a single intact cell droplet digital PCR (SIC ddPCR) method for rapid and absolute quantification of VBNC C. sakazakii and apply it to the detection of several infant foods. In this study, we optimized the detection conditions for C. sakazakii, and determined the optimal PMAxx final concentration (8 mu M), light exposure times (10 min), annealing temperature (58 degrees C) and elongation time (1 min). In addition, PMAxx-SIC ddPCR demonstrated a higher detection sensitivity and accuracy relative to real-time PCR (qPCR), with 23 CFU/mL in pure culture. Furthermore, PMAxx-SIC ddPCR was used to detect VBNC C. sakazakii in the actual infant food samples. A total of 240 samples were analyzed, out of which 6 samples turned out to be positive by the traditional culture method, whereas 11 samples were found as positive by PMAxx-SIC ddPCR. These results demonstrate that the presence of VBNC may cause the conventional culture-based method to underestimate the size of microbial population.
查看更多>>摘要：Native elephant foot yam starch (EFYS) is easily susceptible to enzymatic hydrolysis and becomes harmful for diabetes and obese patients. To address this issue, heat moisture treatment (HMT) using various heating sources viz. hot air oven (HAO), autoclave (AL), and microwave (MW) were employed to modify EFYS. Response surface methodology was used to determine optimum treatment conditions viz. time (min), temperature (degrees C), microwave power (W), and moisture content (g/100g) of the mentioned modification processes. Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were the responses for the optimization process. The highest increment in RS was observed from 29.88 mg/g to 54.98 mg/g in HAO EFYS among all the modified EFYS. Regression analysis showed that predicted quadratic models fitted well with the experimental data and was significant (p < 0.05) with R-2 >= 0.9 for all responses. Besides, swelling volume showed an insignificant change, but a substantial reduction in whiteness index, swelling power, and solubility was observed. Decrease in digestion rate was observed in modified EFYS in comparison with native EFYS. The study revealed that the Paolucci Jeanjean model (R-2 = 0.991) was the best fit for the experimental data of the starch digestogram.
NSTL
Elsevier