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LWT-Food Science & Technology
Elsevier
LWT-Food Science & Technology

Elsevier

0023-6438

LWT-Food Science & Technology/Journal LWT-Food Science & Technology
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    Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast (R)

    Villanueva-Suarez, Maria JoseMolina-Garcia, Antonio DiegoRuperez, PilarMateos-Aparicio, Inmaculada...
    8页
    查看更多>>摘要：The apple by-product is the remaining solid obtained after fruit processing, mainly constituted by insoluble dietary fiber. However, soluble dietary fiber would be more desirable due to its positive health effects. The simultaneous application of high hydrostatic pressure (HHP), namely at 200, 400, and 600 MPa, for 15 and 30 min holding time, and the commercial enzyme Celluclast (R) (92 EGU) allowed a high molecular weight carbohydrates solubilisation achieving therefore, a safe soluble dietary fiber-rich product. HHP facilitated the cell wall accessibility, as it was observed by scanning electron microscopy which revealed a considerable cell wall disruption; whereas, the food-grade enzyme activity led to a decrease of the soluble polysaccharides molecular weight (MW), mainly in the major MW polysaccharide, i.e. HHP-sample: 6.13*104 kDa; HHP + enzyme-sample: 4.26*104 kDa. The solubilisation is at the cost of the augmentation (p < 0.05) of mainly, glucose, uronic acids and arabinose. The soluble dietary fiber-rich product present greater water retention capacity, oil holding capacity, and emulsion activity, which increased more than eight times as compared to the control. These results support an enhancement of apple by-product technological and nutritional qualities, hence it could be utilised as a safe and effective functional ingredient.
      原文链接:
    • NSTL
    • Elsevier

    Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat

    Jaspal, Muhammad HayatIjaz, Muawuzul Haq, Hafiz AnwaarYar, Muhammad Kashif...
    8页
    查看更多>>摘要：This study explored the preservative effects of oregano essential oil (0.2% w/w) or lactic acid (1.25% v/v) combined with oxygen permeable (OP) and modified atmosphere packaging (MAP) on meat quality of chicken meat. The samples were stored at 4 degrees C for 1, 4, 8, and 12 days and examined for pH, color, aerobic plate count (APC), lipid oxidation (TBARS) and sensory analysis. Results indicated that lactic acid treatment under both packaging conditions presented lower pH accompanied with higher color CIE L* (lightness) values throughout the storage period. Color CIE a* (redness) was higher in OP packaging, and CIE b* (yellowness) was lower in the lactic acid treatment till the last day of storage. Samples treated with lactic acid under MAP packaging presented lower APC at 1, 8 and 12 days of storage. The TBARS values were unaffected by packaging methods, however, these were higher in the control group followed by lactic acid and oregano oil treatments. Furthermore, lactic acid was proved the best to preserve the odor and taste of chicken meat. In conclusion, lactic acid treatment under modified packaging can maintain the storage properties of chicken meat without affecting its sensory characteristics during refrigerated storage.
      原文链接:
    • NSTL
    • Elsevier

    Investigation on dielectric heterogeneity and radio frequency differential heating of corn kernels based on multicomponent structure

    Wei, ShuoXie, WeijunWang, FengheYang, Deyong...
    11页
    查看更多>>摘要：Germ and endosperm are key components of corn kernels for processing by-products. Knowledge of their dielectric properties is essential for understanding the interaction between corn kernels and electromagnetic fields, and assists in developing RF thermal procedures of high-quality corn kernels. In this study, an impedance analyzer was used to determine the dielectric properties of corn kernel, germ and endosperm with real density. A 27.12 MHz free-running oscillator RF system was preformed to evaluate the temperature evolution of corn kernels with various moisture contents (0.15-0.35 d.b.). Results showed that dielectric constant (e') and loss factor (e") of corn kernel, endosperm and germ increased with increasing moisture content and temperature at 27.12 MHz, which could be quantified by cubic polynomials. e' and e" of germ were much larger than those of endosperm, which was a reasonable explanation that the temperature of germ was higher than that of endosperm. Such preferential heating of germ was most prominent in corn kernels with moisture content of 0.25 d.b. instead of 0.15 d.b. and 0.35 d.b., because the e" of germ was closest to the e". This study of dielectric properties provides a good understanding of the RF heating behavior of corn kernel and its components.
      原文链接:
    • NSTL
    • Elsevier

    GC & times; GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu

    Yang, LiangFan, WenlaiXu, Yan
    9页
    查看更多>>摘要：Daqu is the starter for making baijiu (Chinese liquor). Daqu impart distinctive flavors to baijiu, but understanding of the metabolite composition and factors affecting fermentation performance of yellow, white and black daqu are limited. In this study, the relationship between the physicochemical properties of daqu and their metabolic profiles was determined. A total of 647 compounds were identified in daqu, including 401 volatile compounds, mainly aromatic compounds and pyrazines, and 246 non-volatile compounds which were mainly organic and amino acids. Correlation analysis showed that liquefying power, saccharifying power and pH were the main physicochemical properties accounted for the differences in metabolic profile between the three types of daqus. A group of 48 biomarkers (mainly alcohols, aromatics and non-volatile organic acids) selected by multivariate statistical analysis, could clearly distinguish between different types of daqu. Different metabolite phenotypes in three types of daqu were mainly caused by 21 metabolic pathways.
      原文链接:
    • NSTL
    • Elsevier

    Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage "salchichon"

    Alarcon, MarinaPerez-Coello, M. SoledadDiaz-Maroto, M. ConsueloAlanon, M. Elena...
    10页
    查看更多>>摘要：The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage "salchichon" was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochemical parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in "salchichon" as natural preservatives providing pleasant sensory attributes to the product.
      原文链接:
    • NSTL
    • Elsevier

    Antimicrobial peptide zp37 inhibits Escherichia coli O157:H7 in alfalfa sprouts by inflicting damage in cell membrane and binding to DNA

    Yi, LanhuaZeng, PingLiu, JunWong, Kwok-Yin...
    11页
    查看更多>>摘要：Due to frequent outbreaks of sprouts-associated foodborne illness, sprouts have been considered as a "high risk" food. In this study, the antimicrobial peptide zp37 (GIKAKIIIKIKK-NH2), which possesses a helical structure, was found to exhibit a minimum inhibitory concentration (MIC) value of 16 mu M on E. coli O157:H7, effectively killing such strain in vitro and reducing its population size by 94.7% in sprouts upon storage for seven days. The effect of zp37 on cell membrane was investigated, with results showing that zp37 caused membrane depolarization and weak membrane permeabilization, which in turn resulted in cellular deformation observable by scanning electron microscope (SEM). Peptide zp37 was labeled by FITC to track the cellular location of zp37. Fluorescence microscopy studies showed that a larger amount of FITC-zp37 entered the bacterial cells when exposed to a higher concentration of the labeled peptide. Confocal microscopy showed that FITC-zp37 was detectable in cell membrane and cytoplasm. Upon entering the cytoplasm, zp37 was found to bind to the DNA of E. coli O157:H7, causing DNA aggregation and precipitation. Moreover, in vitro (HEK293 cell) and in vivo (Galleria mellonella) assays demonstrated that zp37 exhibited low toxicity.
      原文链接:
    • NSTL
    • Elsevier

    Unveiling the physicochemical properties and chemical profile of artisanal jabuticaba wines by bromatological and NMR-based metabolomics approaches

    Macedo, Ellis Helena B. C.Santos Jr., Gilson C.Santana, Michele N.Jesus, Edgar Francisco O....
    8页
    查看更多>>摘要：The jabuticaba fermented beverage, or jabuticaba wine, shows certain sensorial properties similar to those of red wine. Here, a comprehensive bromatological analysis of seven artisanal jabuticaba wines (JW1-7) revealed different physicochemical and color properties. Among the samples, JW6 stood out for having the highest content of monomeric anthocyanins (28.8 mg/L) and minerals, such as K (1594.58 mu g/mL) and P (49.89 mu g/mL). Surprisingly, the Cu content found in all samples exceeded the maximum limit established for this metal in wines. Using NMR-based metabolomics, more than 100 compounds were identified, most of them were carbohydrates. Furthermore, a discriminant analysis of the metabolomic data by PCA revealed that the contents of sucrose, glucose, stachyose and quinic acid enabled the differentiation of the wines and wine producers. The results presented here pave the way for further investigations into the composition of jabuticaba wines and their impact on product quality.
      原文链接:
    • NSTL
    • Elsevier

    Volatile components and key odorants of Chinese yellow tea (Camellia sinensis)

    Shi, YaliWang, MengqiDong, ZhanboZhu, Yin...
    11页
    查看更多>>摘要：In the present study, volatile compounds from 15 yellow tea samples were extracted and examined using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), and the key odorants were identified by gas chromatography-olfactometry (GC-O) analysis. Results revealed 74 volatile compounds in these yellow teas, geraniol (3.89 mu g/g) being the most abundant aroma compound. Alcohols and esters were the dominant volatiles, accounting for approximately 52.44% of the total volatiles in content. Moreover, 25 key odorants were identified by GC-O method, and were considered to be responsible for the unique aroma quality of yellow tea. Major key odorants included (E, E)-3,5-octadien-2-one, (Z)-linalool oxide (furanoid), (E)-2heptenal, naphthalene, geraniol, (E)-linalool oxide (furanoid), styrene, linalool, alpha-ionone, 1-octen-3-ol, trans beta-ionone, and (E, Z)-3,5-octadien-2-one. In addition, huge differences were observed among the content levels of key odorants in three types of yellow tea samples, namely MengDingHuangYa (MDHY), WeiShanHuangCha (WSHC), and PingYangHuangTang (PYHT). This is an important study describing the characterization of aroma and key odorants in yellow tea. The results obtained from this study advance our understanding of the aroma quality of yellow tea, thereby providing a theoretical basis for the processing and quality control of yellow tea aroma quality.
      原文链接:
    • NSTL
    • Elsevier

    Multilayer co-encapsulation of probiotics and gamma-amino butyric acid (GABA) using ultrasound for functional food applications

    Pandey, PoojaMettu, SrinivasMishra, Hari NiwasAshokkumar, Muthupandian...
    10页
    查看更多>>摘要：Double emulsion (W1/O/W2) microcapsules containing probiotic lactic acid bacteria (LAB) and bioactive.-aminobutyric acid (GABA) were prepared by two-step ultrasonication using dextran and whey protein as encapsulating materials. The formulation and ultrasound parameters were refined to optimise the size of the W1/O droplets and outer microcapsules (5-15 mu m) for encapsulation of both LAB and GABA. Optical, fluorescence and SEM microscopy revealed the morphology of the microcapsules and confirmed the presence of encapsulated LAB. Ultrasound treatment for up to 200 s had no significant effect on bacteria viability (>10(9) CFU/mL), while GABA helped stabilise the primary (W1/O) emulsion and was used as an encapsulation marker. All microcapsules had strongly negative zeta-potentials (-30 mV) and were quite stable when stored at 4 degrees C, with GABA encapsulation remaining above 70% for 60 days. Importantly, the encapsulated bacteria were viable (10(5)-10(7) CFU/mL) and remained entrapped after exposure to sequential digestion, whereas free bacteria died (0 CFU/mL). GABA was stable during sequential digestion regardless of encapsulation. GABA was released slowly from dextran capsules during sequential digestion (<15% release) as compared to whey protein capsules (similar to 80% release). Ultrasonically produced microcapsules have promise for targeted intestinal delivery of probiotic bacteria and bioactive compounds in food formulations.
      原文链接:
    • NSTL
    • Elsevier

    Recovery of ascorbic acid, phenolic compounds and carotenoids from acerola by-products: An opportunity for their valorization

    Ibanez, ElenaCifuentes, AlejandroPoletto, PatriciaAlvarez-Rivera, Gerardo...
    8页
    查看更多>>摘要：Ascorbic acid, phenolic compounds and carotenoids were extracted from acerola (Malpighia emarginata DC.) byproducts using gas-expanded liquids (GXLs) based on carbon dioxide expanded ethanol at 40 degrees C and 7 MPa. The by-products generated in the processing of acerola: bagasse (seed and peel) and non-pomace (from the juice clarification step), were studied separately. The overall extraction yields obtained were 3.8 and 12.9 g/100 g for bagasse and non-pomace, respectively. Ascorbic acid was not detected in the bagasse extract, while 158.2 mg/ gextract was found in non-pomace extract, and 193.7 mg/g was found in the acerola juice powder. The higher the concentration of ascorbic acid, the higher the antioxidant activity of the extracts. The phytochemical profile obtained by LC-Q-TOF-MS/MS showed a higher number of phenolic compounds (hydroxycinnamic acids and flavonoids) in the bagasse and non-pomace extracts when compared to acerola juice. In addition, GXL promoted the extraction of a pool of carotenoids (lutein and 13-carotene), pheophytin and chlorophyll derivatives detected by LC-APCI-MS/MS. The obtained extracts, rich in bioactive compounds, open an opportunity for the valorization of acerola by-products, meeting the current demand for natural nutraceuticals rich in vitamin C and polyphenols.
      原文链接:
    • NSTL
    • Elsevier