查看更多>>摘要：Food waste accounts for $161 billion in loss in the US. Meat animal waste and meat products are major contributors to food loss. This study was designed to develop and optimize the process of spray-drying method and evaluate the potential of beef tongue powder as a value-added, multi-purpose food ingredient. To develop and optimize the process of spray-drying, beef tongue was skinned, chopped, micronized, filtered to generate a homogeneous meat slurry. After spray drying, the meat powder properties were characterized for proximate composition, lipid composition, and proteomic profile were evaluated. Our findings indicate that beef tongue powder can be developed by spray-drying and that the beef tongue powder retains both protein and fat content from the raw tongue. Additionally, the results show the presence of native proteins and the retention of unsaturated fatty acids, an abundance of unsaturated fatty acids, and other nutritional elements that could make it a high-quality functional food ingredient. The beef tongue powder will provide a sustainable solution for a meat byproduct to be converted into a value-added food ingredient with potential nutritional and functional application.
查看更多>>摘要：The effects of ultrasound-assisted enzymatic (ult-enzymatic) treatment on the textural properties and starch digestibility of brown rice noodles were investigated. Brown rice was rich in dietary fibers, mainly insoluble dietary fiber (IDF). After the ult-enzymatic treatment, the IDF content and particle size of brown rice flour decreased, and the soluble dietary fiber (SDF) content increased. The ult-enzymatic treatment significantly influenced the pasting, thermal and rheological properties of rice flour, probably due to the changes of proximate composition and particle size distribution. Accordingly, the ult-enzymatic rice noodles with smooth surface and small air cell microstructure had better texture and cooking qualities, and slightly higher starch digestibility when compared to the untreated rice noodles. The glycemic index (GI) of the ult-enzymatic rice noodles with higher starch relative crystallinity was significantly lower than that of the polished ones. The correlation analyses exhibited that the SDF was beneficial to the reduction of starch digestibility, while had less damage to the texture of rice noodles. These results indicated that the ult-enzymatic treatment was a promising way to improve the textural properties of brown rice noodles and maintain a lower starch digestibility.
查看更多>>摘要：Myosin, a protein originating from muscle, is traditionally used for meat products for its ability to generate emulsions. Small changes in the emulsifying and conformational characteristics of proteins greatly influence the gel-emulsifying meat products. The effect of high hydrostatic pressure (HHP) on the emulsifying behavior of myosin prepared at different pressures (0.1, 100, 150, and 200 MPa) was investigated. The particle size, microstructure, interfacial tension, emulsifying properties, and secondary structure of myosin were analyzed. The results showed that as pressure increased from 0.1 to 150 MPa, the size of oil drops was reduced, the viscoelasticity of interfacial protein film improved, and the emulsifying activity and stability of myosin increased. Meanwhile, as the pressure increased from 0.1 to 150 MPa, the alpha helix content of the protein decreased significantly (P < 0.05), which was beneficial for the intermolecular interaction between proteins. A further increase in pressure (to 200 MPa) was detrimental to emulsifying activity and stability. As the pressure increased to 200 MPa, the emulsion displayed a decreased interfacial elasticity and increased protein random coil contents, and the particle size noticeably increased (P < 0.05). Therefore, it is concluded that HHP treatment at 150 MPa improves the stability of myosin emulsions.
查看更多>>摘要：Processing red tilapia (Oreochromis sp.) yields a large quantity of scale, a byproduct of the aquaculture industry. This study focuses on evaluating the potential of red tilapia scales as a source of antioxidant peptides. Scales were ground and enzymatically hydrolyzed by Alcalase (R) 2.4 L. The hydrolysate obtained was fractionated to purify and identify the antioxidant peptides by membrane ultrafiltration and chromatographic technology guided by the antioxidant activity in rat vascular smooth muscle A7r5 cells. After ultrafiltration, the fraction with molecular weight of 3-10 kDa showed the highest activity and their chemical nature was hydrophilic. The sequence of twenty antioxidant peptides, containing 6-16 amino acids, was identified by liquid chromatography-tandem mass spectrometry. The results indicate that the red tilapia (Oreochromis sp.) scale could be a new natural source of antioxidant peptides.
查看更多>>摘要：In this study, supercritical carbon dioxide extraction (SC-CO2) was used to extract perilla seed oil. Box-Behnken experimental design and response surface method were used to optimize process conditions. The optimal process conditions with the extraction rate (%) as the dependent variable are: pressure 33.98 MPa, temperature 42 degrees C, CO2 flow rate 29.25 L/h. Gas chromatography-mass spectrometry component analysis, antibacterial and antioxidant activity, total phenolics and flavonoid content, schall oven test were used to evaluate the physiological activity and storage stability of perilla seed oil. The main fatty acid of perilla seed oil obtained by SC-CO2 are linolenic acid (78.7%). Meanwhile, the comparison between the oil extracted by SC-CO2, pressing extraction (PO), petroleum ether extraction (PEO) and the commercial edible oil (CO) shows that the perilla seed oil obtained by SC-CO2 has more total phenolics (130.4 mg/100 g) and flavonoids (35.3 mg/100 g), and it has broadspectrum antibacterial activity, antioxidant activity (DPPH EC50 = 7.01 mg/mL, ABTS EC50 = 12.75 mg/mL, reducing power AC(50) = 4.3 mg/mL) and storage stability. This study confirmed the nutritional value and bioactivity of perilla seed oil, and proves that SC-CO2 has the potential to be used in the food industry.
Ekumah, John-NelsonMa, YongkunAkpabli-Tsigbe, Nelson Dzidzorgbe KwakuKwaw, Emmanuel...
9页
查看更多>>摘要：This study, sought to assess the effect of Selenium (Se) supplementation on wine yeast growth, fermentation efficiency, antioxidant activities and retention of the chromatic properties of mulberry wine. Mulberry musts with three different concentration of Se-enriched yeast were subjected to a 7 days alcoholic fermentation. Post-fermentation quality parameters including phytochemical, chromatic, total residual Se and antioxidant properties were then evaluated. The results showed that, yeast's Se tolerance was exposure time and concentration dependent. This commensurate the increase in percentage efficiency (82.58 +/- 0.66-99.07 +/- 0.21). Se treated samples exhibited a significant (p < 0.05) improvement in the phytochemical properties and radical scavenging activities to the control. Variations in chromatic properties were correspondingly influenced by changes in concentration of phytochemicals and Se. In general, increasing Se concentration had no significant adverse effect on fermentation efficiency and overall quality. However, it was evident that mulberry wine fermented at 28 degrees C for 150 h with 100 mu g Se, gave the best results with high percentage (65.16%) Se retention in final wine sample.
查看更多>>摘要：Fructooligosaccharides (FOS) are widely used as bioactive ingredient in functional foods. In this study, we presented an efficient method to produce the FOS using a mutant strain of Aspergillus oryzae S719. This mutant strain hold an overexpressing beta-fructofuranosidase (FTase) with high-level FOS synthetic activity and it was resistant to high osmotic pressure. At a sucrose concentration of 900 g/L, Aspergillus oryzae S719 produced 586.0 +/- 4.7 g/L of FOS in a 50 L bioreactor during a 20 h transformation process, whose productivity was 2-fold higher compared to an initial sucrose concentration of 500 g/L. Scanning electron microscopy (SEM) revealed that the mycelia of Aspergillus oryzae S719 was loose and spherical and had a large number of vacuoles compared to the original strain Aspergillus oryzae ZT65. These morphological characteristics might have contributed to the improved FTase activity. In summary, this study demonstrated an efficient strategy for FOS production on an industrial scale.
查看更多>>摘要：In this study, the antibacterial mechanisms of vine tea aqueous extract (VTE) and 2R, 3R-Dihydromyricetin (DMY) against Escherichia coli (E. coli) were investigated. The results showed they had good antibacterial activities on E. coli, and affected cell membrane and nucleoid. The minimum bactericidal concentrations of VTE and DMY were 3.2 and 1.25 mg/mL, respectively. The constituent leakage tests showed VTE and DMY caused significant increases of extracellular alkaline phosphatase (24.4 +/- 0.4% and 5.3 +/- 0.1%) and beta-Galactosidase (27.6 +/- 1.0% and 13.6 +/- 0.5%), indicating the membrane integrity might be damaged. The lipids studies showed the ratio of unsaturated fatty acids to saturated fatty acids in treated groups were significant decrease (P < 0.05), indicating the membrane liquidity might be affected. Moreover, fluorescence experiments showed they could cause reduction of more than 82% of the DAPI-DNA and EB-DNA initial fluorescence intensity, indicating VTE and DMY could interacted with DNA through intercalate and grooving bindings. Furthermore, they showed good antibacterial activities in cabbage food model system. All over, the results suggested VTE and DMY might be applied as candidates of food preservatives for their good antibacterial activities and multiple targets.
查看更多>>摘要：In this study, the impact of different contents of medium-chain triacylglycerols (MCT) and long-chain triacylglycerols (LCT) as carrier oils mixed with trans-cinnamaldehyde (TCA) on the properties of sodium caseinatestabilized nanoemulsions was investigated. The obtained results showed that the use of a carrier oil improves significantly the TCA emulsion stability, which can be attributed to a reduction of TCA solubility in the aqueous phase followed by a decrease of Ostwald ripening. This stability improvement was observed at different pHs (3, 7 and 11), salt concentrations (0-300 mmol/L), and temperature (4, 25, 60, and 80 degrees C). However, the carrier oil type (MCT or LCT) did not show any significant effect on the nanoemulsions properties whatever the environmental conditions. Antibacterial testing revealed that the addition of carrier oil increased the antibacterial activity of TCA against Escherichia coli and Listeria innocua. These results are useful for expanding the application of TCA as food preservative in food industry.
查看更多>>摘要：This study investigated the influence of S. cerevisiae F6789A strain and its derivative mutants-harbouring FLO1 gene deletion (F6789A-delta FLO1) and FLO5 gene deletion (F6789A-delta FLO5)-on secondary fermentation, autolysis outcome and aroma compounds production. Data revealed differences in terms of metabolic behaviour leading to the production of sparkling wines with different characteristics. F6789A showed the best fermentation kinetic reaching a pressure of 5 bar inside the bottle, while F6789A-delta FLO1 and F6789A-delta FLO5 reached 4 bar and 3.8 bar, respectively. Cell viability was in agreement with fermentation kinetics. In fact, F6789A showed the highest number of cells. An early autolysis was observed for F6789A-delta FLO5. Differences were observed especially for esters in terms of number and quantity of esters released. In particular, the parental strains produced 39 different esters while F6789A-delta FLO1 and F6789A-delta FLO5 27 and 35, respectively. F6789A-delta FLO5 was the main ester producer with a total amount of about 89 mg/L.
NSTL
Elsevier