Ribeiro, Ana Paula LimaGuimaraes, Jessica SouzaLago, Amanda Maria TeixeiraPereira, Michel Cardoso de Angelis...
10页
查看更多>>摘要：The aim of this study was to 1) take advantage of the gelling capacity of oats and prevent the syneresis of the petit-suisse cheese, 2) add oat bran to the cheese to increase the dietary fiber, and 3) investigate the acceptability of several different sweeteners (sucralose, Stevia, xylitol, and erythritol) in petit-suisse cheese supplemented with oats to increase sucrose-free product range. The petit-suisse cheese samples were manufactured with three different amounts of oat bran (3, 6, and 9 g/100 g) and two different concentrations of thickeners (1 and 2 g/100 g). Total dietary fiber, water-holding capacity, rheology, and sensory analyses were performed. The results indicated that adding oats to petit-suisse cheese increased its nutritional value due to the addition of fiber. The water-holding capacity increased with the addition of oats. The sweeteners xylitol and erythritol proved to be sensorially more similar to sucrose with respect to the overall impression. Our results indicate that the addition of oats and sweeteners to petit-suisse cheese is an option that brings nutritional benefits to the consumer and technological advantages to the company.
查看更多>>摘要：The purpose of present study was to investigate the impact of cooking methods on starch hydrolysis of rice grain using an in vitro digestion model. Three varieties of short, medium and long-grain rice were cooked in two different ways: in limited water method (LWM) using a rice cooker and excess water method (EWM) using a pan. The water absorption of raw rice grain was found to differ among the different rice varieties. The moisture, crude protein, total starch and resistant starch contents of the grain were affected by the cooking method. Starch hydrolysis for medium and long-grain rice at 210 min was higher for rice cooked through LWM (75.1 and 87.5%, respectively) than those cooked using the EWM (65.8 and 64.5%, respectively). Microscopic observations of grain cooked through LWM and EWM showed that the former had bigger voids present throughout the grain and had more cell wall damage than the latter, confirming that the microstructural characteristics were responsible for better enzyme accessibility and higher starch hydrolysis. These results revealed that the starch digestibility of rice grain cooked through different methods was affected by the disruption of the tissue structure that was dependent on the cooking method.
查看更多>>摘要：The objective of this study was to investigate antioxidant activities of various grape tomato powder (GTP) and then 0.25 and 0.5% oven-dried and freeze-dried GTP were applied to raw and cooked pork patties to investigate their physicochemical properties, texture, antioxidant activities, and antimicrobial activities. Oven-dried GTP dried at 100 degrees C had the highest 1,1-diphenyl-2-pycrylhydrazyl (DPPH) scavenging activity, ferric reducing power ability (FRPA), ferrous iron chelating activity (FICA) and total phenolic contents (TPCs) except for reference. pH and microbial counts of raw patties decreased after GTP was added. Raw and cooked patties showed decreases of 2-thiobarbituric acid reactive substances (TBARS), lightness values, and volatile basic nitrogen (VBN) values, while their redness and yellowness showed increases after the addition of GTP. Enterobacteriaceae did not show any growth for cooked treatments during storage. Addition of GTP improved antimicrobial and antioxidant activities of pork patties, and 0.5% oven-dried GTP showed the highest antioxidant activities among treatments during storage.
Chekdid, Aldjia AitKahn, Cyril J. F.Prevot, EulalieFerri, Mathieu...
10页
查看更多>>摘要：The present study consists on the characterization of six different flours in order to evaluate their ability to ferment alone and in mixtures. A discrepancy in the composition and physico-chemical characteristics of the flours was recorded. Three of these flours (oats, chickpea and coconut) were selected for the construction of the mixture design, which was used to formulate a base for a fermented vegetable dessert. Oat and chickpea flours have an effect on color accentuation (Delta E = 17.37) as well as on increasing water retention (75.31 g/100 g). During storage, post-acidification of the media to pH 4.42 was recorded, with a water holding capacity ranging from 56.64 to 66.12 g per 100 g, indicating a change in the texture of the mixtures. The fermented plant product showed a high viability of lactic acid bacteria, more than 107 CFU/mL for L. delbrueckii subsp. Bulgaricus and more than 108 CFU/mL for S. thermophiles after 30 days of storage. The use of flours in the formulation of fermented products was demonstrated as an alternative strategy for the development of new vegetable-based desserts.
查看更多>>摘要：The characterization of soluble polyphenol oxidase (sPPO) and membrane-bound (mPPO) from 'Lijiang snow' peach was compared, and the inactivation effects by thermal treatment ranging from 45 to 85 degrees C and highpressure processing at 550 MPa for 10-50 min were investigated. sPPO and mPPO both showed optimum activity at pH 7.0, while another optimum pH at 5.0 was observed for mPPO. The optimum temperatures for sPPO and mPPO were 30 degrees C and 50 degrees C, respectively. The optimum substrate of sPPO was caffeic acid, while mPPO showed the highest activity against 4-methylcatechol. All inhibitors showed poorer inhibitory effects on mPPO compared with sPPO. According to kinetic parameters, sPPO and mPPO were well described by the first-order model and the fractional-conversion model, respectively. The activity of sPPO was activated after HPP at 550 MPa for 20-50 min, while mPPO was more stable under the treatment conditions investigated.
查看更多>>摘要：Doenjang, a traditional Korean soybean paste consisting of fermented meju has been consumed for centuries as a protein source. In this study, the physicochemical factors and microbial communities of samples prepared from four batches of meju and doenjang were investigated to identify the factors that affect the food quality. The water content and salt concentration were higher in doenjang than in meju, and the acidity and amino-type nitrogen varied depending on the batch. After fermentation of doenjang, the pH, salt concentration, and amino-type nitrogen increased in all batches. Enterococcus and Bacillus were present in all meju samples, whereas Enterococcus, Tetragenococcus, and Bacillus were present in all doenjang samples. The dominant fungi in meju and doenjang was Aspergillus. The abundance of certain fungi, such as Debaryomyces, Candida, Mucor, and Gibberella, varied batch to batch. The amino-type nitrogen, which determines the quality of doenjang, was correlated with the relative abundance of Aspergillus in doenjang prior to fermentation. In addition, these strains had a negative correlation with the salt concentration. This study has elucidated the composition of microbial communities in meju and doenjang, which may lead to improved quality in the production of fermented food.
查看更多>>摘要：In this study, carvacrol (Car) is first embedded in 8-cyclodextrin (8-CD) by the freeze-drying method to form the 8-cyclodextrin-Carvacrol inclusion compound (8-CD-Car), and then 8-CD-Car liposomes (8-CD-Car-Lip) and 8-CDCar liposomes coated with e-polylysine (e-PL/8-CD-Car-Lip) with different concentrations (0-20 mg/mL) of 8-CDCar were prepared. The liposomes were characterized, and their physicochemical properties, in vitro release characteristics, and antibacterial activities were analyzed. Results showed that the fabricated liposomes 8-CDCar-Lip and e-PL/8-CD-Car-Lip were nanosized and spherical, and the latter had a larger particle size (152.21 +/- 14.48 to 520.45 +/- 30.69 nm) and greater encapsulation efficiency (69.23 +/- 0.95 to 73.25 +/- 0.65%). The in vitro release study results showed that the rate of release from e-PL-coated liposomes was much lower than that from uncoated liposomes. Inhibition of bacterial growth experiments revealed that the minimum inhibitory concentration of e-PL/8-CD-Car-Lip against Escherichia coli and Staphylococcus aureus (0.025 and 0.05 mg/mL, respectively) was twice as low as that of 8-CD-Car-Lip and nearly 12 times lower than that of Car at the same concentration. The e-polylysine coating increased the diameter, encapsulation efficiency (EE), release time, and antibacterial activity of 8-CD-Car-Lip, and the fabricated complex liposome could be applicable as an additive in the design of antibacterial packaging.
查看更多>>摘要：Three varieties of Himalayan Red chilli of North India (Kashmiri Local, Kupwari Local and Shalimar Long) were evaluated for their proximate composition, mineral content, carotenoid and capsaicinoid composition, total phenolics and flavonoids including phenolic acids and antioxidant activity. Magnesium was found to be a major mineral present in all the varieties. A total of 6 major carotenoids and 3 major capsaicinoids were found by HPLC, out of which capsanthin and capsaicin were dominant components primarily responsible for the attractive bright red colour and pungency (hotness) respectively. The total carotenoids and capsaicinoids of three chilli varieties ranged from 1005 to 1162 mg/kg and 1046-1231 mg/kg respectively. The total phenolics and flavonoids were of the order of 7438-11930 mg GAE/kg and 3778-6116 mg RU/kg. Among all the phenolic acids analysed, gallic acid was found to be dominant in all the varieties of red chilli. Shalimar Long variety was found to exhibit significantly (p < 0.05) higher capsaicinoids, total phenolics, flavonoids and phenolic acids. Kupwari Local variety was found to possess significantly (p < 0.05) higher carotenoids, thereby contributing to bright red colour. The highest antioxidant potential with low EC50 value was contributed from Shalimar Long variety for all antioxidant assays.
查看更多>>摘要：In this study, the cellular antioxidant activity (CAA) of alpha-tocopherol and gamma-oryzanol was determined in two typical oil bases, namely rice bran oil base (RBOB) with long-chain unsaturated triglycerides and coconut oil base (CNOB) with medium-chain saturated triglycerides. The results showed that alpha-tocopherol and gamma-oryzanol exhibited significantly higher CAA values in CNOB. In order to further explore the mechanism, glyceryl trioleate (GLT) and medium chain triglycerides (MCT) with similar structures to RBOB and CNOB respectively were added and compared. It was found that long-chain unsaturated triglycerides (RBOB and GLT) in emulsions exhibited lower CAA values than medium-chain saturated triglycerides (CNOB and MCT), though the former presented higher cellular uptake of minor constituents. It was speculated that unsaturated bond tended to be attacked by free radicals to initiate an oxidative chain reaction in HepG2 cells resulting in lipid peroxidation, thus depleted more antioxidants. Overall, these findings provided useful reference for further developing the production and processing of vegetable oil for better stability.
查看更多>>摘要：Defatted soybean meal, walnut meal, cottonseed meal and wheat gluten flour were hydrolyzed with Alcalase to prepare vegetable protein hydrolysates (VPHs), respectively. Through ethanol fractionation, peptides with lower molecular weight and higher hydrophobicity were enriched in ethanol-soluble VPHs (VPHs-Es), and metalbinding content of VPHs-Es was significantly increased. Zinc and iron were much easier to combine with lower molecular weight peptides (MW < 1 kDa) than calcium. Comparably, ethanol-soluble soybean protein hydrolysates (SPH-Es) had a better metal-binding capacity. The Fourier transform infrared spectra and amino acid composition analysis revealed that the carboxyl oxygen and amino nitrogen were the main binding sites for chelating, and divalent metals had different chelating preferences. The molecular weight distribution, particle size and scanning electron microscope analysis demonstrated significant microstructural differences among the metal (Ca, Zn, Fe) chelates. In particular, obvious aggregation occurred in Ca-SPH-Es, which was induced by hydrogen bonding and electrostatic interaction. Moreover, the gastrointestinal stability of metal chelates was 71.48%, 90.70% and 85.60% for Ca-SPH-Es, Zn-SPH-Es and Fe-SPH-Es, respectively, thus providing a guidance for the exploration of organometallic supplements.
NSTL
Elsevier