查看更多>>摘要：Active film and coating were successfully developed from modified moth bean starch (MMS) and basil (Ocimum basilicum) leaves extract (BE) and evaluated the effect of varied contents of BE (5%, 10%, 15%, and 20%) on the main functional properties, namely moisture content, solubility, water vapor permeability, and mechanical property of the films. The results showed that active films' functional properties were improved when different levels of BE were added. Scanning electron microscopy (SEM) exhibited that active film was homogeneous and continuous without cracks and bubbles. The film-forming solution made with MMS (3%), BE (15%), and sorbitol (25%) as a plasticizer was tested as an active coating and studied the influence of the coating on the shelf life and quality of eggplant during the storage period. Results exhibited that active coating significantly retained moisture loss, firmness, retarded the increase in total soluble solids, and delayed the color changes during the storage period. Besides, the active coating helped to extend the shelf life of eggplant up to 16 days. In conclusion, active coating effectively retained eggplants' quality during the storage period and proposed a cheaper and useful material for food packaging and coating.
查看更多>>摘要：In this work, a novel antifungal Nanoparticles (NPs), Fe3O4@Ce6/C6@silane, based on photodynamic therapy (PDT) with excellent anti-Botrytis cinerea activity was reported. Due to the remarkable photosensitization properties of Fe3O4@Ce6/C6@silane, singlet oxygen (1O2) was generated from the photosensitizer Ce6 under red light irradiation, leading to the inhibitory activity of Fe3O4@Ce6/C6@silane against Botrytis cinerea. The halfmaximal inhibitory concentrations (IC50) of Fe3O4@Ce6/C6@silane towards spore germination and hyphal growth in Botrytis cinerea were 0.022611 and 0.014213 g L-1, respectively. 1O2 generated from Ce6 was confirmed to be the actual antifungal active ingredient, not the irradiation itself. Furthermore, via the infection model involving construction of strawberries infected with Botrytis cinerea, it was found that Botrytis cinerea grew normally in strawberries from the blank and negative control groups, whereas strawberries treated with NPs under red light irradiation did not exhibit Botrytis cinerea growth within 8d of preservation. These results showed that Fe3O4@Ce6/C6@silane has an excellent inhibitory effect on Botrytis cinerea based on the release of 1O2 from Ce6 and could be used as a potential photosensitized preserving agent for fruit storage.
查看更多>>摘要：The inhibition of glycosidase activity is regarded as an effective treatment for diabetes mellitus. Bilberry (Vaccinium myrtillus L.) fruit has a high content of anthocyanins with various biological activities. The objective of this study was to investigate the inhibitory activity of anthocyanin-rich bilberry extract (BE) on alpha-glucosidase and alpha-amylase and their interaction mechanisms in vitro. The IC50 values of BE with regard to alpha-glucosidase and alpha-amylase inhibition were 0.31 +/- 0.02 and 4.06 +/- 0.12 mg/mL, respectively. The enzyme kinetics revealed that BE acts as a mixed-type inhibitor against alpha-glucosidase and alpha-amylase. Moreover, the fluorescence of two glucosidases showed significant quenching by BE. FTIR spectra and differential scanning calorimetry (DSC) indicated that BE changed the enzyme structure and decreased its stability. A morphological observation of starch granules found that BE inhibited the activity of alpha-amylase to postpone the hydrolysis of starch. Furthermore, the in vivo study further showed that BE had a hypoglycaemic effect. The most suitable conformation (main anthocyanidins of BE) and optimal binding site (alpha-glucosidase, alpha-amylase) were assayed by molecular docking. In conclusion, this study revealed that BE could be a potential glycosidase inhibitor.
Ng, Siou PeiKhor, Yih PhingLim, Hong KwongLai, Oi Ming...
8页
查看更多>>摘要：The present research provides an overview of the physicochemical characteristics and the thermal profile of palm olein-based diacylglycerol (POL-DAG), virgin coconut oil (VCO) and their binary blends at specific ratios. The characterization of the POL-DAG/VCO blends, including their fatty acid composition, acylglycerol composition, functional group based on Fourier-transform infrared (FTIR) spectra, thermal performance, solid fat content and iodine value were carefully evaluated. The fatty acid composition and iodine value indicated the increased unsaturation levels of the oil blends with increasing POL-DAG oil incorporation. Based on the acylglycerol composition, the DAG content of the binary blends increased proportionally from 346.7 g/kg to 816.0 g/kg with the increased concentration of POL-DAG. Furthermore, the oil blends exhibited lower solid fat content values than the plain VCO. The melting and crystallization results also showed that blending produced a significant effect on the temperature transition, the peak sharpness and the onset temperature (p < 0.05) as the POL-DAG concentration increased. The FTIR spectra were also consistent with this finding as POL-DAG contains more unsaturated fatty acids than VCO. All in all, the blending of POL-DAG with VCO enhanced the techno-functional properties of the oil and could widen the range of applications and useful for product diversifications.
查看更多>>摘要：In recent years, the antibacterial properties of essential oils (EOs) and EO components have attracted attention, but only few studies have investigated their effect against spoilage lactic acid bacteria (LAB). To collect knowledge of antimicrobial effect of EO and EO components against spoilage LAB, the ability of allyl isothiocyanate (AITC), clove oil, eugenol, and carvacrol to control the growth of 6 types of spoilage-causing LAB was evaluated. Carvacrol, at 500 mg/L, and eugenol and AITC, at 2000 mg/L, could suppress the growth of all LAB. Susceptibility to clove oil varied among strains. Finally, the effect of carvacrol on the growth of 2 types of selected LAB in fresh sausage was evaluated. The number of LAB in sausages treated with 5000 or 10,000 mg/kg of carvacrol was lower than that in the control sausages (to which EO had not been added), and the growth of LAB was significantly suppressed at 20,000 mg/kg (P < 0.01). In this study, it was found that EO and EO components were effective in suppressing the growth of LAB, thus suggesting its application in preservation of food in the future.
查看更多>>摘要：The research aimed to assess the effects of high-temperature cooking assisted enzymatic method on the structural, physicochemical and functional properties of soluble dietary fiber (SDF) from tea residue (GM-SDF). Under the optimal extraction conditions obtained by response surface methodology, the GM-SDF yield was significantly higher than that of untreated tea residue (U-SDF). It could be found results showed that GM-SDF possessed more hydrophilic groups, higher crystallinity, as well as a looser and more complicated structure by FTIR, XRD and SEM analysis. Besides, the differences in monosaccharide composition and molecular weight between U-SDF and GM-SDF were observed. Additionally, physicochemical properties analysis showed that water holding capacity, oil holding capacity and water swelling capacity of GM-SDF increased by 73.1%, 57.2% and 81.8% than that of U-SDF, respectively. Moreover, compared with U-SDF, GM-SDF exhibited higher adsorption capacity of glucose, sodium cholate, cholesterol and capacity of delaying glucose diffusion and dialysis. Furthermore, the inhibitory effect of GM-SDF on alpha-amylase was similar to that of acarbose. To sum up, the study showed that hightemperature cooking assisted enzymatic method can effectively extract dietary fiber from tea residue and improve the physicochemical and functional properties, which possesses great potential for application in functional food.
查看更多>>摘要：The geographic origin and variety of wine grapes play a vital role in shaping wine characteristics. To determine the geographic origins and varieties of wine grapes, the compositions of the microbial communities on the surface of four varietal grapes from five regions in Xinjiang, China were investigated using high-throughput sequencing. Furthermore, a random forest (RF) classifier was introduced to distinguish the geographic origins and varieties of the wine grapes. The results show that the construction of the microbial communities on the surfaces of the wine grapes is driven more by the geographic origin than the variety. The fungal RF classifier shows better accuracy than the bacterial RF classifier in determining the geographic origins and varieties of wine grapes. The fungal RF classifier exhibits a strong ability to authenticate the geographic origins of Cabernet Sauvignon based on the composition of fungi on the surface of the grapes with an accuracy of 93.33%. The RF classifier exhibits the highest accuracy (66.67%) in distinguishing the wine grape varieties. Thus, this study confirmed the potential of the HTS technique coupled with the random forest algorithm for identifying the geographic origin and variety of wine grapes.
查看更多>>摘要：The impact of curcumin-loaded nanodroplets on the properties of commercial salad dressings was examined. Nanoemulsions were formulated using a plant-based oil (medium chain triglycerides, MCT) and either a plantbased (Quillaja saponaria, QS) or animal-based (whey protein isolate, WPI) emulsifier. Curcumin-loaded nanoemulsions produced by microfluidization contained small anionic oil droplets: d32 = 0.28 and 0.11 mu m and zeta = -45 and -42 mV for QS and WPI, respectively (pH 7). The dressing contained larger oil droplets (d32 = 7.8 mu m) with a lower negative charge (zeta = -23 mV). The zeta-potential of the dressing was positive under acid and negative under neutral conditions, suggesting the oil droplets were coated by proteins. At pH 3.4, adding QSnanoemulsions to the dressing reduced the positive charge, but adding WPI-nanoemulsions increased it. The presence of the nanoemulsions decreased the mean particle diameter of the dressing. Incorporation of nanoemulsions (0-30 g/100 g) reduced the viscosity of the dressings, probably because of the reduction in fat content and ability of small oil droplets to get between larger ones. Finally, incorporation of curcumin-loaded nanoemulsions gave the dressings a strong orange/yellow color (negative a*, positive b*) due to selective light absorption by curcumin.
查看更多>>摘要：C6-C10 fatty acid ethyl esters (FAEEs) are important aromatic substances in alcoholic beverages and include ethyl hexanoate (EH), ethyl octanoate (EO), and ethyl decanoate (ED). However, the biosynthesis capacity of these esters are limited because of poor precursor C6-C10 fatty acyl-CoA accumulation and low alcohol acyltransferase (AATase) activity levels in Saccharomyces cerevisiae. In this study, S. cerevisiae CA stain was selected as the host stain because of its relatively high C6-C10 FAEE productivity. Ester production was improved by metabolic engineering strategies. Acetaldehyde dehydrogenase (ALD6) and acetyl-CoA synthetase (ACS1) were overexpressed to enhance the acetyl-CoA precursor accumulation. Intracellular malonyl-CoA availability was also improved by acetyl-CoA decarboxylase (ACC1Ser659Ala, Ser1157Ala) overexpression. FAS1 and FAS2 (encoding fatty acid synthase) overexpression facilitated the condensation reactions to form C6-C10 fatty acyl-CoA from malonyl-CoA and acetyl-CoA precursors. Furthermore, the strawberry alcohol acyltransferase (SAAT) was introduced into S. cerevisiae CA to catalyze the formation of C6-C10 FAEEs from C6-C10 fatty acyl-CoA and ethanol substrates. As a consequence, the newly engineered strain achieved 25.89-, 7.27-, and 9.05-fold increases in extracellular EH (7.53 mg/L), EO (13.65 mg/L) and ED (13.87 mg/L) levels, respectively, compared to the wild-type strain CA.
查看更多>>摘要：Low fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) have been previously shown to effectively relieve symptoms of irritable bowel syndrome (IBS) patients. This study aimed to evaluate the effect of lactobacilli on the FODMAPs degradation during sourdough fermentation, especially on fructan. Phylogenomic analysis of lactobacilli revealed that the gene coding for beta-fructosidase FosE are present in Lactobacillus paracasei. L. paracasei FJSSZ3L1 was selected to effectively degrade fructans, with a degradation percentage of 86.57 +/- 2.88%. The beta-fructosidase FosE activity with substrate specificity was detected in the supernatant and cell wall extract, and the location of enzyme activity was related to the growth time of the strain. Fructan content decreased during sourdough fermentation with L. paracasei. According to high-efficiency anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) analysis, the rapid hydrolyzation of higher degree of polymerization (DP) fructans resulted in a transient increase in DP 3 content after 24 h of fermentation. The fructan and FODMAPs content of steamed bread with sourdough fermented by L. paracasei FJSSZ3L1 were 0.19 +/- 0.01 g/100 g and 0.31 +/- 0.01 g/100 g, respectively, which are significantly lower than the critical intake standards for IBS patients.
NSTL
Elsevier