查看更多>>摘要：The increasing demand for functional foods is associated with the need to deliver probiotics through novel food matrices. In this study, a high-fiber high-protein composite flour matrix was selected as the food vehicle. To improve their stability, four encapsulation techniques (spray drying, freeze drying, spray-freeze drying, and refractance window drying) were used for the production of probiotic encapsulates in fructooligosaccharide: whey protein: maltodextrin matrix. Considering the need to develop customized/personalized products, the material supply was 3D printed using an in-house developed extrusion-based food 3D printer CARK (controlled additive-manufacturing robotic kit). The effect of four post-processing methods (freeze drying, refractance window drying, hot air drying, and microwave drying) was explored and the overall effect on probiotic stability during storage under two different conditions (4.C and room temperature) was evaluated. No significant loss of probiotic viability was observed during the 3D printing process. Freeze drying method of post-processing achieved >90% survival rate for freeze dried and spray-freeze dried synbiotics incorporated products. Among the various treatments, spray-freeze-dried synbiotics incorporation followed by freeze drying post-processed 3D printed construct showed the best survival rate (79%) and viability (6.43 +/- 0.17 log(10) CFU/ml) under static in vitro digestion conditions. With around 96-98% survival rate with retained viability of 7.98 +/- 0.48 log(10) CFU/ml during the storage period of 35 days, the approach shows promising prospects for the delivery of probiotics in prebiotic matrices of customized shapes.
Hu, XiaoAmakye, William KwameHe, PeiyingWang, Min...
7页
查看更多>>摘要：Functional properties of food protein can be modified by appropriate modification technology, which enable food proteins to have a abroad range of application in the food industry. In the present study, arachin and conarachin fractions of peanut protein were treated by microfluidization treatment (MT, 120 MPa) and/or transglutaminase (TGase) cross-linking (TC). We investigated the effects of these different treatments on the conformations and functional properties of arachin and conarachin. The results showed that both MT and TC could effectively unfold the structures of proteins along with increasing the exposed free SH contents and surface hydrophobicity (H0), and improve the emulsion stability. Interestingly, microfluidization was more effective in improving the functional properties (e.g., solubility or emulsifying properties) of arachin and conarachin than TGase cross-linking. Moreover, it was found that microfluidization pretreatment could facilitate TGase-induced cross-linking of arachin/conarachin. Compared with individual treatments, combined treatments could yield more unfolded protein structures of arachin/conarachin. In addition, the combined treatments could remarkably improve the emulsion stability for arachin and conarachin in comparison with individual MT, and also significantly enhanced the protein solubility and emulsifying activity compared with TC.
查看更多>>摘要：Antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combinations with aqueous or ethanolic propolis extract at doses of 1% against fish spoilage bacteria were investigated. Microencapsulated samples contained more than 17 compounds, of which furyl alcohol, acetic acid, maltol, and 2(5H) furanon were identified as common compounds. The effects of microencapsulated CFS from L. plantarum in combination with or without propolis extracts on the fish spoilage bacteria varied according to the bacterial species. Among the fish spoilage bacteria, the highest antimicrobial activity of samples was observed against P. damselae with >15.5 mm inhibition diameter zone. Pure and microencapsulated CFS from L. plantarum showed the lowest antimicrobial effects on P. mirabilis with a corresponding inhibition diameter zone of 8.33 and 8.00 mm. Microencapsulated CFS from L. plantarum in combination with aqueous propolis extract had 25 mg/ml of MIC and 50 mg/ml of MBC on all bacteria although the bactericidal effect of microencapsulated samples in combination with ethanolic propolis extract occurred at a level of above 50 mg/ml. The study results revealed that co-microencapsulation of CFS obtained from L. plantarum with propolis extract, especially its aqueous extract, could be potentially used as antimicrobial agents to overcome microbial growth in foods.
查看更多>>摘要：In this study, we investigate the influence of flour replacement and sugar removal on the thermal and mechanical properties of frozen pancakes, along with the measurement of accompanying ice recrystallization. Results demonstrate that the moisture content and chemical composition of the pancakes influence their thermal properties. Sugars enabled the detection of glass transition temperature of pancake components: -11.8 +/- 0.3 degrees C. Pancakes containing refined wheat flour with sugars were most susceptible to increased chewiness (20.8 +/- 0.52 N to 54.8 +/- 4.55 N) during storage, while those containing whole wheat flour without sugars were most susceptible to changes in springiness upon thawing (0.62 +/- 0.03 to 0.74 +/- 0.03). Sugar-free pancakes were susceptible to increased ice crystal size due to temperature fluctuations (increase in equivalent diameter between 30% and 57%). Findings imply significant ice recrystallization in frozen pancakes of sugar free-recipe, while the use of whole wheat flour leads to changes in springiness. Pancakes containing whole wheat flour without sugars were the most robust, and need improvement to be closest to the control pancakes in terms of select properties. As a result, food product developer may consider changes in textural properties during storage that may affect consumer acceptability when formulating sugar-free, whole grain flour based-frozen foods.
Tang, XiaoShen, YantingZhang, YiqinSchilling, M. Wes...
11页
查看更多>>摘要：The demand for more functional plant-based proteins has greatly increased. The objective of this study was to provide a systematic understanding of the functional properties and physicochemical features of protein isolates extracted from common pulses. Chickpea protein (ChPI) was much less soluble compared to other extracted proteins. Pigeon pea protein (PiPI) and lab extracted soybean protein (SPI) possessed excellent emulsification capacity and stability of 0.71-0.73 and 0.70-0.71 cm/cm, respectively. Most proteins had foaming capacities greater than 1.20 mL/mL, except for ChPI. Lentil protein (LPI-W), pea protein, and PiPI showed greater water absorption capacity of 4.9, 3.5, and 3.6 g/g than other proteins and good oil absorption capacity. Pigeon pea protein had the greatest gelation capacity, with a least gelation concentration of 80 g/L. ChPI had a higher thermal denaturation peak temperature (169 degrees C) than the other proteins (145-154 degrees C). Commercial SPI was much less functional compared to the lab extracted SPI, which was due to intensive protein denaturation during commercial processing. The amino acid profiles, SDS-PAGE patterns, secondary structure composition, and relative surface hydrophobicity were analyzed to help elucidate the functional features. This study provides useful information in selecting appropriate protein sources to achieve more desirable functional applications.
查看更多>>摘要：The application of okara protein (OP) in emulsions is yet to be fully explored. The present work aims to investigate the effects of carboxymethyl cellulose (CMC) - OP complexes on the emulsion properties and emulsion stability. CMC (0-5 g/kg) was introduced to electrostatically interact with the OP (10 g/kg) at pH 4.0, and then O/W emulsions (1:9, g/g) were prepared by the complexes and systematically characterized. As the CMC concentration increased from 0 to 5 g/kg, the particle size of the OP-CMC complexes decreased from 6400 to 380 nm, while the zeta-potential decreased from 1 to -28 mV. As for the emulsions, their zeta-potential was reduced from -1 to -28 mV while their droplet size decreased from 201 to 10 mu m with less flocculation. The surface protein content decreased from 97% to 73% while less creaming was observed in the fresh emulsions. The results obtained in the present work demonstrated that the negatively charged OP-CMC complexes pre-formed by electrostatic interaction contributed to an improved O/W emulsion stability at pH 4.0. The results obtained may be conducive to the potential utilization of OP-based dairy products, especially in an acid environment.
Amarillo, MiguelEllis, Ana ClaudiaIrigaray, BrunoLazaro, Jimena...
10页
查看更多>>摘要：Previous research has demonstrated that the innovative application of combined microwaves and megasonic waves for preconditioning olive paste enabled olive oil production in continuous mode, while delivering higher olive oil yields. The present work further examines the impact of these technologies on the chemical and sensory stability of the oils obtained in previous studies, with reference to international extra virgin olive oil standards. Olive oil samples obtained after traditional malaxation (Control), microwave conditioning (MW), traditional malaxation assisted with megasonics (MS), and the combination of both microwave conditioning followed by megasonics (MW + MS) in a commercial olive oil plant at 350 kg/h, were characterised and evaluated across 1 year at 3-month intervals. All oil samples evaluated met the international extra virgin olive oil standard parameters across the shelf life study. Ethyl esters and waxes increased uniformly across storage indicating no effect of MW or MS on fermentation processes during conditioning. The application of these technologies enhanced the phenolic content in the oils across one-year, with fluctuations among technologies, in comparison to the traditional control process (Control < MW approximate to MS approximate to MW + MS). Overall, this study demonstrates that both MW and MS conditioning technologies and their combination, applied industrially, can create higher quality extra virgin olive oils across storage.
查看更多>>摘要：The effects of heat-treated flour on the quality, water distribution, and molecular weight distribution of protein and volatile compounds in fresh noodles during storage were evaluated. Heat-treated wheat flour (HTWF) at 80 degrees C-100 degrees C for 30 min was used to prepare noodles (HTFN). Results showed that heat treatment improved the quality of the noodles during storage. Compared with the control samples, the HTFN samples had a lower total plate counts (TPCs), a lower mold and yeast counts (MYCs), and a more stable pH value during storage. Heat treatment provided fresh noodles with bright color and positive texture. Low-field nuclear magnetic resonance (LF-NMR) results indicated that heat treatment restricted water migration with high A(21) and minimal T-23 (less free water) in the HTFN samples. Heat treatment promoted the aggregation of protein molecules, further inducing a difference in the quality of noodles. Moreover, heat treatment decreased the relative concentrations of free radicals and improved the overall aroma profile.
查看更多>>摘要：The present study aimed to examine and compare the nutritional composition and sensory value of hepatopancreas and muscle of normal female mud crab (NFMC), precursor butter crab (PBC), and butter crab (BC). Results indicated that PBC and BC had significantly higher protein content in both tissues than NFMC, whereas the hepatopancreas of all three types of crab contained particularly higher lipid and ash content. Furthermore, the higher essential amino acid (EAA) content and essential amino acid index (EAAI) indicated that the protein quality of PBC and BC was better. The mineral elements data revealed that all of them were excellent sources of minerals. Meanwhile, NFMC showed higher polyunsaturated fatty acid (PUFA), arachidonic acid (ARA), and eicosapentaenoic acid (EPA) content, whereas the muscle of PBC and BC showed higher decosahexaenoic acid (DHA) content than the muscle of NFMC. Furthermore, the hepatopancreas of PBC and BC contained more umami and sweet amino acids than the hepatopancreas of NFMC. Additionally, BC had higher aldehyde content in both edible tissues. To summarize, all samples may be considered as a suitable source of several nutrients for human consumption, whereas the taste and odor of BC were probably more acceptable than those of NFMC and PBC.
NSTL
Elsevier