查看更多>>摘要：Even though SARS-CoV-2's primary transmission pathway is person-to-person, the role played by surfaces and food contact materials in carrying viral RNA should be further explored. For this purpose, the study aimed to investigate the persistence of SARS-CoV-2 using the strain ATCC (R) VR-1986HKTM on flow pack polyethylene (FPP) and polystyrene food trays (PFT). Samples of FPP and PFT were contaminated with heat-inactivated SARSCoV-2 and were incubated at a temperature of 24 +/- 1 degrees C and at controlled relative humidity (RH 65%). The experimental design included analyses at the time 0, 3, 6, 12, 24, 36, 48 and after every 24 h until the viral RNA was no longer detectable. The results showed a significant decrease (P < 0.001) in viral copy numbers on PFT within 3 h (24% reduction) and, at 72 h, the viral RNA had fallen below the limit of detection. Regarding the FPP, it was necessary to wait 24 h for a significant decrease (P = 0.015) in the viral load (14% reduction), while the detection threshold was reached at 96 h. These findings showed that the viral RNA persists longer on flow pack polyethylene samples than on polystyrene food trays, thus highlighting the importance of material characteristics in the persistence of SARS-CoV-2.
查看更多>>摘要：This study aimed to analyse the behaviour of volatile compounds during double batch cider distillation to produce Calvados. More precisely, it allowed to analyse the influence of the recycling of the separated fractions to manage the cuts according to the quality target. 700 L of cider were distilled with a 115 L Charentais still and 28 congeners were quantified into 65 samples from nine cider and two brouillis distillations. Most of alcohols were totally recovered into the heart of the second brouillis distillation, except 2-phenylethanol recovered at 5.4% because of its low volatility. For the same reason, esters as 2-phenylacetate, ethyl 2-hydroxypropanoate and diethyl butanedioate were significantly lost in the residues. Stopping distillations beyond 2 %v/v would increase their recovery but at an increasing cost. Other compounds are strongly concentrated in the head fractions. Among them, some such as ethyl acetate and acetaldehyde have negative impact on quality, while others such as ethyl decanoate and ethyl hexanoate bring floral notes. As these positive compounds are less concentrated in the head fraction of brouillis distillation than cider distillation, it is best, if negative compounds must be eliminated, to choose to extract head from brouillis distillation. Other possibility is to limit production of negative compounds.
查看更多>>摘要：In this work, fish oil-gelatin core-shell electrospun nanofibrous membranes (ENMs) were explored as edible films for the encapsulation of hydrophobic fish oil and hydrophilic vitamin C (VC). The results demonstrated that fish oil-VC/gelatin core-shell ENMs could be successfully fabricated by a monoaxial emulsion electrospinning technique. The addition of VC didn't change core-shell structure but increased fragility of nanofibers. Excessive VC/ gelatin mass ratios (>= 4:20) increased the nanofiber adhesiveness during the storage at room temperature. No obvious chemical interactions occurred among fish oil, gelatin, and VC in the core-shell ENMs. VC addition decreased the loading capacity and had no obvious effects on encapsulation efficiency of fish oil in the ENMs. VC not only prevented lipid oxidation but also converted lipid hydroperoxides to other products during the electrospinning process. Fish oil-VC/gelatin core-shell ENMs were not disintegrated in ultrapure water but were disintegrated into particles in both gastric and intestinal fluids. The fish oil release from fish oil-VC/gelatin coreshell ENMs and disintegrated particles in the simulated intestinal phase of the gastrointestinal tract model and in the simulated intestinal model showed triphasic behaviors. This work provided a potential route to develop functional foods with encapsulation of both hydrophobic and hydrophilic nutrients.
查看更多>>摘要：This study focused on the effects of microwave-vacuum-assisted drying on the drying kinetics, bioactive com-pounds and antioxidant activity of whole cranberries subjected to different pretreatments, i.e. sonication, son-ication combined with convective freezing, microwave-vacuum pretreatment, microwave-vacuum pretreatment combined with convective freezing, convective freezing and cryogenic freezing. Compared to hot air convective drying, microwave-vacuum-assisted drying shortened the drying time by 54%. The application of microwaves in the final stage of drying allowed to obtain drying rates 17 times higher than in the convective initial stage. Berries dried by microwave-vacuum-assisted drying were characterized by higher contents of polyphenols (from 22.14 +/- 0.49 to 27.51 +/- 0.56 mg GAE/g DM), flavonoids (from 2.65 +/- 0.05 to 3.79 +/- 0.11 mg CAE/g DM), anthocyanins (from 0.75 +/- 0.10 to 2.22 +/- 0.10 mg Cy-3G/g DM), antioxidant activity (from 33.03 +/- 0.72 to 47.67 +/- 0.39 mg TE/g DM) and a more desirable overall appearance than fruits after hot air convective drying. Among different initial treatments, freezing provided the best results in terms of drying time. Sonication gave the best results for the retention of bioactive components, antioxidant activity and the overall appearance of dried fruits.
查看更多>>摘要：Dried shrimp is one of the most widely consumed aquatic products, with a pleasant flavor profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried for 2 h, and dried for 4 h) was obtained using the electronic nose (e-nose), gas chromatography (GC)-ion mobility spectrometry (GC-IMS), and GC-mass spectrometry (GC-MS) combined with solid-phase microextraction. The odor activity value (OAV) was calculated to determine aroma-active compounds. According to the PCA scoring plot of e-nose, the aroma profiles of boiled and dried shrimp were similar, except for that of raw shrimp. GC-IMS could efficiently distinguish shrimp samples and establish a flavor fingerprint for dried shrimp. Quantity analysis findings showed that boiling significantly enhanced the total content of volatile compounds from 193.62 ng/g to 387.65 ng/g in shrimp. In boiled shrimp, 1-octene-3-ol, octanal, and hexanal were identified as aroma-active compounds. Trimethylamine and pyrazines were mainly produced during the drying period, and pyrazines considerably increased by 47.16 ng/g in the later drying period. 2-Ethyl-5-methyl-pyrazine, octanal, trimethylamine, 1-octene-3-ol, and hexanal majorly contributed to the flavor of dried shrimp. These results indicate that the boiling and later drying periods are vital stages for enhancing flavor quality.
Vazquez-Sanchez, Alma YolandaCorfield, RocioSosa, NataliaSalvatori, Daniela...
8页
查看更多>>摘要：The objective of this work was to develop an innovative fruit leather from apple added with a dry ingredient obtained from a wild fruit named acachul (Ardisia compressa Kunt) and sweetened with stevia and maltitol syrup. The acachul ingredient was analyzed in terms of physical properties, and bioactive characteristics: antioxidant capacity (AC), monomeric anthocyanin content (ACY) and total polyphenol content (TPC). Texture, color, and bioaccesibility of AC were evaluated in the developed leathers, together with sensory and stability studies. The powder ingredient was exceptionally rich in bioactive compounds, and it also showed good physical properties. The leather exhibited AC values of 1.64 +/- 0.1, and 1.59 +/- 0.2 mg GAE/g by ABTS and FRAP methods, respectively; and presented an ACY value of 0.50 +/- 0.06 mg Cyn-3-glu/g, a TPC value of 2.80 +/- 0.19 mg GAE/g, and 91.0% AC bioaccessibility. The sensory study showed that 70% of consumers liked the product, this being a valuable data to know the potential of this product in the market. After 12 weeks storage >70% AC was preserved, and texture changes were within the range reported by other authors. This product could be an interesting option to replace conventional candies.
查看更多>>摘要：Deacidification is an essential process to reduce free fatty acids (FFA) to an acceptable level for edible oils before entering the market. In this study, we investigated the feasibility of using ethanolamine as substrate to reduce acidity of high-acid rice bran oil (HRBO). The preliminary study showed that the best catalyst for the amidation was calcium oxide. Afterwards, optimization of reaction conditions was conducted. Under the optimized conditions, the deacidified RBO contained 1.1% FFA. Results also demonstrated that value-added products fatty ethanolamides were formed in the amidation reaction, which may greatly reduce the costs for deacidification process. This study indicated that the novel pretreatment method using calcium oxide as catalyst to reduce FFA is effective, economical and environmentally friendly.
Agregan, RubenMunekata, Paulo E. S.Feng, XiAstray, Gonzalo...
13页
查看更多>>摘要：The extraction of bioactive compounds from plant materials, such as eggplant, has been commonly carried out using classical extraction processes, based on solid-liquid extraction such as hydrodistillation and Soxhlet extraction. However, a series of disadvantages of these methods, such as long operating times or excessive organic solvents consumption, have caused the necessity to gradually replace them by other modern extraction technologies. Emerging extraction technologies has advantages over conventional extraction methods and are being increasingly used for the recovery of bioactive compounds from plants, such as eggplant, rich in phenolic compounds with antioxidant activity. This article presents the main polyphenols in eggplant and reviews the latest advances in their extraction. In addition, the incorporation of eggplant in the formulation of functional foods is also described. Ultrasound-assisted technology (UAE) is a suitable technology for the recovery of very abundant heat-sensitive compounds in eggplant, such as anthocyanins and phenolic acids. In addition, these compounds present several bio-activities and health-related properties so their incorporation into the preparation of different foods is a good strategy to produce functional foods.
Xu, JieJanahar, Jerish JoynerPark, Hyeon WooBalasubramaniam, V. M....
10页
查看更多>>摘要：Understanding the inactivation kinetics of bacterial spores during combined pressure-thermal processing is essential for process design. The knowledge on the influence of pH and water activity (a(w)) during combined pressure-thermal treatment is limited. Experiments were conducted using Bacillus cereus spores suspended in citrate-phosphate buffers, adjusted to different levels of pH (3.8-7.3) and a(w) (0.80-0.99). Spores were then treated with a pressure-heat combination (600 MPa, 70 degrees C) using a laboratory-scale high-pressure kinetic tester. Linear regression and Weibull models were used to fit the experimental data. The kinetic parameters of the spores inactivation estimated from the models were plotted as a function of pH and a(w). Results showed that the inactivation kinetic curves were characterized by tailing, particularly at low a(w) levels. The log reduction of B. cereus spores decreased with the decrease of a(w). During pressure-thermal treatment, the changes in acidity values for a given water activity have limited influence on decimal reduction values of the spores. Study findings will be helpful for designing pressure-thermal processes to produce microbially safe products with varying water activity and acidity levels.
查看更多>>摘要：Adlay seeds are rich in nutrients and can be processed into noodle ingredients. Adding kansui into the dough system is an effective strategy to improve the quality of coarse grain noodles. The effect of kansui (0-1.2%) on the physicochemical, structural properties and quality characteristics of adlay seed flour-fortified wheat noodles was investigated. Alkali increased G ' and G '' of the doughs, which is consistent with the extension of the dough development time and dough stability time. Kansui induced free -SH to participate in the formation of disulfide bonds of doughs, and the starch granules were surrounded by continuous gluten networks. In addition, the increased pasting temperature and reduced breakdown were consistent with the increased degree of order and degree of the double helix, which indicates that kansui could maintain the integrity of starch granules. In terms of noodle quality, the cooking loss and water absorption increased by 45% and decreased by 25%, respectively. Kansui also imparts a yellowish appearance, firm and elastic mouthfeel to the noodles. Pearson's correlation analysis showed that pasting characteristic values were significantly correlated with most parameters in the evaluation of noodle qualities. As a result, 0.6% kansui is the optimal formula to produce adlay seed-wheat noodles.
NSTL
Elsevier