查看更多>>摘要：The traditional scenting process is complicated and limited by the short flower season. In this study, formulated jasmine essential oil-casein nanoparticles (JEO-CS-NPs) were prepared for scenting green tea, in this case, Huangshan Maofeng. The freeze-dried JEO-CS-NPs (FD-JEO-CS-NPs) with a JEO/CS ratio of 0.25 encapsulated more than 70% of the JEO, and the JEO could be sustainably released for 60 days. After being scented by placing FD-JEO-CS-NPs in the tea package for 50-60 days at room temperature, the tea leaves effectively adsorbed and retained the aromatic compounds and presented a favorable smell of jasmine fragrance with good aroma maintenance. This could be ascribed to the sustained-release of aromatic compounds from the FD-JEO-CS-NPs. The new technology also avoided destroying the color of the soaked tea liquid and infused leaf since the scenting process is performed in the tea package using the antioxidative jasmine essential oil. The research showed that the new scenting technology can be extensively applied for the production of tea leaves scented with various flower fragrances.
Neder-Suarez, DavidQuintero-Ramos, ArmandoMelendez-Pizarro, Carmen OraliaZazueta-Morales, Jose de Jesus...
12页
查看更多>>摘要：The effects of extrusion on the physicochemical properties of a mixture of blue corn, black bean, and sweet chard (MBBC) used for indirectly extruded snacks (PECB) and microwave-expanded snacks (MEPM) were evaluated. MBBC was conditioned at moisture content (MC) of 22.2-35.7%, extruded at temperature (ET) of 102-142 degrees C, and screw speed (SP) in the range of 96-171 rpm. The water absorption index (WAI), water solubility index (WSI), expansion index (EI), final viscosity (FV), setback values, total anthocyanin (TAC), hardness, FT-IR, X-ray analysis, and microstructure were evaluated. TAC increased with the reduction of ET of PECB and MEPM. Reductions in MC and increases in SP caused an increase in EI, WAI, and WSI, while PV and setback values showed contrasting behaviors. Micrographs revealed that extrusion destroys the granular structure of starch EMCBgenerated. FT-IR showed that extruded samples increased the intensity of bands at 994 and 1016 cm 1 in comparison to raw starch, and can be observed V-type diffraction pattern. The predicted optimal conditions were obtained at 133 rpm, 25% MC, and 122 degrees C. Under these conditions, extruded products had greater retention of anthocyanins (34%) with adequate rheological parameters, which resulted in a maximum expansion of the extrudates.
查看更多>>摘要：The contamination of foodborne pathogens biofilms presents a serious challenge for global food safety, attributed to their rapid diffusion and high antimicrobial resistance. Herein, we demonstrated that Litsea cubeba essential oil (LC-EO) has sufficient antibacterial activity to eradicate S. aureus biofilm. After 4 h treatment of 2 mg/mL LC-EO, the bacterial density inside the biofilm decreased 75.89%. The study on antibiofilm mechanism indicated that during LC-EO treatment, the adhesion of S. aureus was weakened, and the transcription level of ica operon genes (biofilm formation-related) suffered varying degrees of inhibition. In addition, for improving the stability and antibiofilm activity of LC-EO, a LC-EO-loaded peptide micro/nanotubes structure (LC-EO/FNTs) was further prepared in this study via combination with diphenylalanine self-assembly technology. Compared with LC-EO treatment alone, the prepared LC-EO/FNTs showed better eradication effect on S. aureus biofilm with enhanced penetrability across the dense extracellular polymers matrix. Finally, a stable antibacterial effect of LCEO/FNTs was also obtained with application on different handmade soybean products. This study provides evidence of an innovative strategy for antibiofilm applications of natural antibacterial agents and materials in food matrix.
Monteiro, Antonio Roberto GiriboniNakagawa, AkihiroPimentel, Tatiana ColomboSousa, Isabel...
5页
查看更多>>摘要：This study aimed to evaluate the effect of using salt agglomerates produced by waxy starch, inhomogenously distributed, on the quality parameters and saltiness perception of bread with reduced sodium content. Three treatments were carried out: control, salt content reduced by 30%, and salt content reduced by 30% with salt randomly added as agglomerates. The technological characteristics of the dough (alveograph and farinograph) and the characteristics of the bread: specific volume, texture profile, colour (L*, a*, b*), and saltiness perception were evaluated. The utilization of the salt agglomerates kept almost all the quality parameters of the dough. There was only a slight increase in dough development time and a decrease in dough stability, which have been already found in previous studies with a salt reduction in bread. Furthermore, in the salt agglomerates essay, the perception of saltiness increased, resulting in bread with 30% salt reduction but similar to the control. It can be concluded that the use of salt agglomerates made with waxy starch and added in inhomogeneous distribution can improve the saltiness perception of bread without affecting the quality parameters.
查看更多>>摘要：Effects of different wheat bran pre-treatments on storage stability and physico-chemical properties of semi-dried whole wheat noodles (SWWN) were investigated. After bran pre-treatment with liquor koji and yeast, the total plate count of SWWN showed a slower rate of growth and the shelf-life was prolonged, which could be related to the lower pH and higher content of ethanol in noodles. Furthermore, liquor koji and yeast fermentation (LKYF) treatment reduced the optimal cooking time and cooking loss and increased the hardness of SWWN (P < 0.05). The appearance and cross-sectional microstructure of noodles in LKYF changed obviously. Irregular pores in noodles were observed by SEM, which were caused by the gas production during noodle processing. This change had positive effects on the cooking quality and texture property of noodles. The present study showed that bran treatment with LKYF could improve the storage stability and quality characteristics of SWWN.
查看更多>>摘要：Phenolic acids may provide health benefits as antioxidants and have potential applications in food and pharmaceutical science. The antioxidant activity and mechanism of sinapic acid (SA), ferulic acid (FA), disinapic acids (DSA) and diferulic acids (DFA) were evaluated by experiments and theoretical calculation. DSA-1-3 and DFA-1-3 were synthesized and identified by HPLC-MS and nuclear magnetic resonance. DSA-1 and DFA-1 (8-8'dilactone dimers) were identified as adducts in the SA-/FA-DPPH system for the first time, which confirmed the mechanism of radical adduct formation. The orders of their antioxidant activities by DPPH and FRAP assays were consistent with theoretical calculation based on density functional theory, e.g., DSA-3 > DSA-2 > SA > DSA-1, DFA-3 > DFA-2 > FA > DFA-1, and SA group > FA group. These phenolic acids were more likely to occur the HAT mechanism in the gas phase, while occur SETPT and SPLET mechanisms in polar solvents. Moreover, the active phenolic hydroxyls of DSA-2 (4-OH) and DFA-2 (4'-OH) were opposite according to the bond dissociation energy and HOMO distribution. Methoxyl on the benzene rings may play a crucial role in the formation of DSA and DFA, as well as the antioxidant activity and phenolic hydroxyl active center.
查看更多>>摘要：Royal jelly (RJ) is attractive functional food due to health promoting effect and rich nutrient content. The aim of this study was to produce a probiotic dairy dessert (Keskul) at an optimal RJ dose which is no adverse effect on physicochemical, rheological, sensory properties and functionality of the product. Initially, the growth parameters of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium animalis subspp. lactis in presence of RJ (0.001-10.0 mg/mL) were evaluated with Gompertz model. Then, the experimental (100 mg/mL) and estimated (56 mg/mL) Minimum Inhibitory Concentration (MIC) of tested probiotic bacteria were determined according to predictive microbiology approach. Among probiotics, L. plantarum was found distinctively proper for producing dairy dessert with RJ. In this study, a new dairy dessert was developed consisting of RJ and L. plantarum. The control, including probiotic (D1), probiotic and RJ (1 mg/mL) (D2), probiotic and RJ (5 mg/ mL) (D3) were analyzed during shelf life of dessert. The combination of L. plantarum with RJ (1 mg/mL) provided probiotic properties (>6 log CFU/g) and limited the mold count. Thus, the dairy dessert developed in this study may be a good alternative to innovative functional food using RJ with acceptable sensorial attributes.
查看更多>>摘要：This study aimed to improve the availability of red ginseng lateral roots by applying air jet impingement fluidized bed roasting as a novel processing technology. The effects of air temperature (150 degrees C, 160 degrees C, 170 degrees C, 180 degrees C, 190 degrees C, and 200 degrees C) on the physicochemical properties and flavor compounds of red ginseng lateral roots were investigated. The air roasting time and velocity of the jet impingement fluidized bed roaster were 10 min and 21.68 m s-1, respectively. The moisture content and bulk density significantly decreased, while the total weight loss, expansion index and specific volume significantly increased as the temperature increased (p < 0.05). The extraction yields significantly increased by 38.34% at 200 degrees C compared with unroasted samples (p 0.05). The high-temperature roasted sample had larger and more porous structures on their surfaces than the unroasted sample in the scanning electron microscope images. The major ginsenosides (Re, Rg1, Rb1, Rc, Rb2 and Rd) peaked at 150 degrees C or 160 degrees C, whereas the minor ginsenosides (Rh1 and Rg2) peaked at 190 degrees C or 200 degrees C. Furfural and maltol increased 444 and >10 times in the roasted samples at 200 degrees C and 170 degrees C, respectively, when compared with the unroasted samples.
Gupta, ShubhamMohanty, UpasanaMajumdar, Ranendra K.
9页
查看更多>>摘要：The study aimed to isolate LAB from a traditional fermented fish product, Shidal of India to evaluate their probiotic characteristics. Forty strains of LAB comprising L. plantarum, P. pentosaceus, P. acidilactici, P. lolii, E. hirae, E. lactis, E. faecium and E. faecalis was recognized using molecular tools. 28 strains excluding E. faecium and E. faecalis was tested for probiotic potential. All the strains survived in the simulated conditions of the GI tract. Auto-aggregation and hydrophobicity ranged from 21 to 49% and 35.31-78.21% respectively, whereas, minimum to moderate co-aggregation ability with S. enterica and S. aureus was exhibited by all the strains. Although, all the strains of Lactobacilli, Pediococci and Enterococci showed variable susceptibility and resistance towards clinical antibiotics, but only resistance against vancomycin was exhibited by Lactobacilli and Pediococci. Non-neutralized cell free supernatant showed antimicrobial activity against enteric pathogens, namely, S. enterica, E. coli, B. subtilis and S. aureus. The results of the study may primarily contribute to the understanding of the probiotic potential of LAB in Shidal, however, in order to access their safety aspects, behaviour in food matrix, sensorial attributes and their survival/colonization in the GI tract using in vivo model is still demanded.
查看更多>>摘要：Advanced glycation end-products (AGEs) are harmful compounds produced during food processing. This study investigated the effects of frozen storage duration (-18 degrees C) of raw pork on AGEs generation in meatballs. Meatballs were prepared using frozen raw pork (at 0, 30, 60, 90, and 120 days), and N-epsilon-(carboxymethyl)lysine (CML)/N-epsilon-(carboxyethyl)lysine (CEL) (typical AGEs) levels were determined. With increasing frozen storage times of raw pork, CML levels in meatballs increased from 13.26 (0 day) to 43.30 mg/kg protein (120 days), and CEL levels increased from 12.37 (0 day) to 40.50 mg/kg protein (120 days). Furthermore, oxidative damage to raw pork (carbonyls, total sulfhydryl groups, free amines, surface hydrophobicity, thiobarbituric acid-reactive substances of residual lipids, and intrinsic tryptophan fluorescence intensity) was assessed during storage periods. A significant correlation between myofibrillar protein oxidation and CML/CEL levels was observed, suggesting that oxidative damage to raw pork during frozen storage could promote the generation of CML and CEL in meatballs. Therefore, controlling myofibrillar protein oxidation in raw pork may facilitate reduced AGEs levels in meatballs.
NSTL
Elsevier