查看更多>>摘要：New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and taste profiles and concentrations of non-volatile substances in mushrooms were analyzed. Comparison of aroma fingerprints associated with three drying approaches demonstrated that HD caused considerable losses of volatile compounds except for volatile acids, while VFD and VFD-HD preserved aroma compounds effectively. By application of PLSR analysis, strong "seasoning-like" and "fruity" aromas of VFD-HD mushrooms were closely correlated with 2,6-dimethylpyrazine and esters respectively. Additionally, the umami intensity of VFD-HD mushrooms was similar to HD samples and significantly higher than VFD ones. Furthermore, the correlation between the electronic tongue and sensory attributes was explored. The results obtained from this study revealed that VFD-HD could combine the advantages of single HD and VFD, producing high flavor quality mushroom products.
查看更多>>摘要：The sensory impacts of dimethyl disulfide (DMDS, cooked cabbage) and methional (MET, cooked potato), in Chinese light aroma-type Baijiu (LTB), soy sauce aroma-type Baijiu (SSB), and strong aroma-type Baijiu (STB) were evaluated by aroma extraction dilution analysis (AEDA), quantitative analysis and chemometric analysis. The two odorants were screened, and the flavor dilution (FD) factors ranged from 27 to 729. SSB had significantly higher (p < 0.05) concentrations of DMDS and MET than STB and LTB. Based on their odor activity values (OAVs), DMDS (OAV: 1-22) and MET (OAV: 1-9) have a significant impact on the aroma of Chinese Baijiu. Notably, chemometric analysis, including hierarchical cluster analysis and PLS-DA, indicated that DMDS and MET could be used to distinguish Chinese Baijiu based on the type of aroma or Jiuqu (fermentation starter), of which the prediction model yielded an accuracy of 100%.
查看更多>>摘要：Soyasaponin is classified to group A saponin (gr.A) and DDMP-saponin (DDMPs) by its aglycone structure. DDMPs includes DDMP and its derivatives; group B saponin (gr.B) and group E saponin (gr.E). Gr.A is reported as a major cause of undesirable taste in soybean whilst gr.B can promote health benefits. Soyasaponin composition in various soyfoods were evaluated by Liquid Chromatography-Photodiode-Array-Mass-Mass spectrometry to reveal and clarify polymorphism of soyasaponin relating nutraceutical properties and taste characteristics. The different chemical structure of gr.A could interpret different taste characteristics. Minor soyasaponin compounds of gr.A such partially-deacetylated gr.A compositions in soyfood were newly revealed along with fully-acetylated and null-acetylated gr.A compositions. The major gr.A in raw and thermal soyfoods were fully-acetylated gr.A, averaged 125.77 and 32.1 mu mol/100 g DB respectively whilst it was 22.06 mu mol/100 g DB in fermented soyfoods. The ratio of fully-acetylated and de-acetylated gr.A (including partially- and null-acetylated gr.A) of raw, thermal and fermented soyfoods were 10.61, 2.28 and 0.34, respectively. DDMP was major compound in raw sample, averaged 481.3 mu mol/100 g DB while gr.B was the major in thermal and fermented samples, averaged 228.4 and 532.1 mu mol/100 g DB. The ratios of gr.B and DDMP were 0.1, 0.7 and 1 for raw, thermal and fermented soyfoods, respectively. The result shown process could degrade both fully-acetylated to de-acetylated gr.A and DDMP to gr. B saponins. Thus, food process could reduce undesirable and promote nutraceutical properties especially fermented soyfoods could be recommended to consume as functional foods. However, nutraceutical properties of soyasapogenol still be scant thus it should be evaluated together with the taste characteristics of partiallydeacetylated gr.A.
Sivaranjani, S.Prasath, V. ArunPandiselvam, R.Kothakota, Anjineyulu...
8页
查看更多>>摘要：Ozone is an eco-friendly and cost-effective non-thermal food processing technology utilized in place of thermal treatment. It is also termed green technology as it causes the least adverse effects on the environment. It is widely applied for microbial decontamination and mycotoxin degradation in cereals and enhances seed germination rate. The current article provides an overview of the efficacy of ozone on cereals processing for microbial decontamination, mycotoxin degradation, insect control, starch modification, functional quality changes, and germination ability. Furthermore, the limitations and economic aspects of ozone compared with other thermal and non-thermal techniques are summarized. Future research directions of ozone are briefly discussed. Several factors that influence the ozone treatment process, such as concentration, temperature, pH of the medium, and moisture content, and bed thickness of the grain, are discussed. The oxidation principle involved in ozone treatment ensures that the final product is the microbiologically safe and shelf-stable product. Seed treatment by ozone also enhances the germination ability of seeds. Thus, ozone proves to be a promising technology in maintaining the quality of cereal and cereal-based products.
查看更多>>摘要：To improve gluten-free (GF) muffin quality the pecan nut expeller (PNE) has been incorporated at two levels (20 and 30 g/100 g, P20 and P30, respectively) as a partial replacement for traditional flour mix, while water was adjusted to obtain iso-viscous batters than the GF-control. Process yield, aw, texture, color, crumb structure, and moisture were analyzed. PNE inclusion improved water-binding properties and let to obtain softer crumbs with more pores. Texture, crumb moisture, thermic transitions, fatty acid profile, and antioxidant capacity were studied during their storage. Product hardness increased over storage time but in a lower proportion for PNEmuffins, while chewiness increased for control and remained stable for them (2.43 N). Besides, starch retrogradation enthalpy diminished through the storage when the expeller was included. Higher antioxidant capacities were obtained in PNE-muffins, which were slightly lower by the storage time. Muffin's fatty acid profiles were almost stable during their storage in agreement with TBARS value that showed slight differences with time. Also, PNE-muffins presented higher PUFA contents (18.13 and 20.9 g/100 g for P20 and P30, respectively) with respect to the control. These results reflected that pecan nut expeller could be successfully incorporated into a GF- muffin with improvements in their physicochemical characteristics, PUFA content, antioxidant activity, and storage stability.
查看更多>>摘要：In this study, we investigated the effects of different caffeic acid (CA) concentrations on the ovalbumin structure and foaming properties. When the concentration of CA was 0.18 mg/mL, the surface hydrophobicity of ovalbumin decreased from 705.37 to 542.79, the sulfhydryl content decreased from 4.15 mu mol/g to 2.26 mu mol/g, and the foaming ability and stability increased by 72% and 71%, respectively. We observed that hydrophobic interactions represented the main binding force between CA and ovalbumin. Using circular dichroism spectroscopy (alpha-Helix increased from 7.2% to 13.9%) and endogenous fluorescence spectra (Reduction of fluorescence intensity and redshift), it showed that CA affected the secondary and tertiary ovalbumin structure, thus increasing the flexible structure. The increase in particle size Increased from 10.26 nm to 65.97 nm indicated that CA acted as a crosslinking agent between the ovalbumin molecules and increased the viscosity of the system through hydrophobic interactions. Although the increase in ovalbumin aggregation and the decrease in hydrophobicity were not conducive to the foaming properties of ovalbumin solutions, the increase in solubility, absolute potential, and flexible molecular structure contributed to the improvement of the foaming properties. All results showed that CA could improve the foaming properties of ovalbumin, a potential food-grade foaming agent.
查看更多>>摘要：Encapsulation of Lactobacillus reuteri in the internal aqueous phase of W1/O/W2 emulsions was investigated. Microstructure of the emulsions was evaluated using a particle size analyzer and light microscopy. The encapsulation properties were evaluated in terms of encapsulation efficiency (EE) for freshly prepared samples and encapsulation stability (ES) during storage and in vitro digestion and the results were compared to control. Particle size analysis showed that encapsulation of the bacteria increased the droplet sizes of W1/O emulsions significantly (P 0.05) from 3.5 +/- 0.2 to 4.8 +/- 0.4 mu m which was verified by microscopy. Neither encapsulation nor storage changed (P 0.05) the droplet sizes for double emulsions (14.9 +/- 0.3 mu m) compared to control (15.5 +/- 0.4 mu m) which remained stable through storage period. The EE was 7.23 +/- 0.07 Log CFU/mL. During cold storage, the ES decreased with a higher pace for control (from 6.18 +/- 0.03 to <1 Log CFU/mL) compared to formulations with encapsulated bacteria (from 7.23 +/- 0.07 to 2.82 +/- 0.10 Log CFU/mL). Finally, during in vitro digestion, the ES decreased with a higher rate for control (from 6.25 +/- 0.36 to 2.69 +/- 0.06 Log CFU/mL) compared to encapsulated samples (from 6.69 +/- 0.07 to 4.64 +/- 0.06 Log CFU/mL). The results showed that encapsulation of Lactobacillus reuteri using double emulsions can protect the probiotics during storage and in vitro gastro-intestinal digestion.
查看更多>>摘要：Proteins act as excellent biological carriers for resveratrol (RES) delivery. However, the interaction between RES and proteins remains unclear. In this work, ovalbumin (OVA) was selected as a protein model based on fluorescence spectroscopy and molecular dynamic (MD) simulation to investigate the interaction mechanism between RES and OVA. Fluorescence spectroscopy coupled with the Stern-Volmer equation verified the static fluorescence quenching types of RES and OVA. The static quenching binding affinity is 1.41 & times; 104 L/mol. The number of stoichiometric binding values with approximately 1.0 indicates that one RES molecule could bind to only one OVA molecule. The simultaneous fluorescence and three-dimensional fluorescence spectra of the interaction between RES and OVA demonstrated the altered conformation and microenvironment of OVA. The microenvironment formed by tryptophan or tyrosine residues increased polarity and weakened hydrophobicity. Through MD simulation techniques, hydrogen bonds and hydrophobic interactions promoted RES-OVA complexation. MD results showed that RES likely interacted with OVA residues ALA-326, GLN-325, SER-165, GLN-162, LEU-161, LYS-290, TYR-291, and LEU-293. RES and OVA formed a more stable complex because of various forces. Therefore, studying the interaction of RES and OVA helps expand the potential applications of OVA as a RES delivery system.
查看更多>>摘要：This study investigated the effect of different fermentation times of dough made with whole wheat flour (WWF) added with yerba mate (YM), and the effect on rheological behavior, release of phenolic compounds, and antioxidant activity. Three treatments were evaluated: YM1 (2.5%; w/w), YM2 (4.5%; w/w), and the control sample (0%). The dough fermentative behavior showed an alteration in CO2 production, and dough volume was reduced in the presence of YM. The addition of YM, together with the fermentation process, increased the free, bound, and total phenolic content, as well as the antioxidant activity of the dough. The addition of 4.5% of YM showed higher content for free phenolic compounds on the dough after the fermentation. 26 phenolic compounds were identified in the dough samples. Rutin was the main compound in doughs with YM, comprising 79% and 61% of total phenolic content of YM2 and YM1, respectively. The phenolic profile demonstrated that fermentation times of 30 and 60 min released greater amounts of compounds in the three studied doughs, mostly caffeic acid, ferulic acid, chlorogenic acid, p-coumaric acid, isoquercetin, and rutin. These results suggest that the dough fermentation process may be a determining factor for the release of phenolic compounds.
Ye, ZemingJiang, BitianPing, WenxiangGe, Jingping...
11页
查看更多>>摘要：Bacteriocins from lactic acid bacteria are natural preservatives that inhibit foodborne pathogenic microorganisms and have recently attracted much attention. Lactobacillus paracasei HD1.7 was previously isolated from sauerkraut fermentation broth in the laboratory and has been shown to produce the bacteriocin Paracin 1.7. In this study, L. paracasei HD1.7 was cocultured with three Bacillus species (B. subtilis, B. licheniformis, and B. pumilus). Bacillus spp. promoted the growth of L. paracasei HD1.7 and production of Paracin 1.7. Adjusting the inoculation time (ITII) and inoculation ratio (IR), L. paracasei HD1.7 affected the pH of the fermentation broth and interspecific symbiosis. The inoculum conditions and symbiotic relationships differed between strain combinations at the highest Paracin 1.7 titer. L. paracasei HD1.7 showed commensalism with B. subtilis but collaboration with B. licheniformis and B. pumilus. Gene expression results showed that coculture accelerated nutrient transfer and information exchange by upregulating the relative expression level of glucose transmembrane protein gene (ptsG) and quorum-sensing-related genes (prcK, prcR, and luxS). In contrast, spore formation-related genes (sigE, sigF, sigG, and spo0A) were inhibited. Structural equation modeling (SEM) was used to verify the feasibility of changing the symbiotic relationship by controlling the ITII and IR to ultimately increase the titer of bacteriocin.
NSTL
Elsevier