首页期刊导航|LWT-Food Science & Technology
期刊信息/Journal information
LWT-Food Science & Technology
Elsevier
LWT-Food Science & Technology

Elsevier

0023-6438

LWT-Food Science & Technology/Journal LWT-Food Science & Technology
正式出版
收录年代

    Roasted chickpeas as a probiotic carrier to improve L. plantarum 299v survival during storage

    Paredes-Toledo, Javier
    4页
    查看更多>>摘要：Probiotic incorporation in non-dairy food may be a good strategy to extend shelf-life and diversify probiotic sources, and a new approach could be the use of consumable seeds as probiotic carriers. In this work, almonds, pumpkin seeds, and roasted chickpeas were immersed in L. plantarum 299v and L. rhamnosus GG dispersions and dried at 42 degrees C. Immediately after drying, seeds with L. rhamnosus GG had less than 7 log CFU/g in all seeds, while with L. plantarum 299v had higher cell counts than the minimum recommended (7 log CFU/g), showing a good probiotic absorption efficiency. After 3 months of storage, roasted chickpeas were able to protect L. plantarum 299v as its survival was 9.23 log CFU/g at 4 degrees C, and 7.30 log CFU/g at 25 degrees C, showing it could be a good candidate to use as a carrier to extend the shelf-life of this specific strain.
      原文链接:
    • NSTL
    • Elsevier

    Calcium-induced-gel properties for iota-carrageenan in the presence of different charged amino acids

    Wen, ChengrongWang, NanDong, YingyingTian, Jie...
    10页
    查看更多>>摘要：iota-Carrageenan (IC) is a water-soluble polysaccharide containing high sulfate groups, whose gel properties are influenced by charged materials. The rheological and thermal properties, water mobility, morphology, and structure of the binary blends of calcium-iota-carrageenan (CCa) with different charged amino acids including arginine (Arg, positive), glutamine (Gln, neutrality), and glutamic acid (Glu, negative) were evaluated. Different charged amino acids affected the gel properties of CCa with different mechanisms. There were the highest elastic (G') and viscous (G '') moduli of CCa gels at 0.5 mg/mL Arg and 1 mg/mL Gln, while both G' and G '' were decreased by adding Glu. The water mobility of CCa gel was weakened by Arg and Glu, while no significant influence was observed for Gln. The thermal properties of CCa were improved by amino acids. Gln fills the gaps in the network structure through hydrogen bond and weak electrostatic interaction to stabilize the gel structure, while Arg and Glu affect the formation of gel through hydrogen bonds and strong electrostatic interaction. The information obtained from this research will provide insights into the further application of carrageenan and amino acid combinations in the food, biomedical, and cosmetic fields.
      原文链接:
    • NSTL
    • Elsevier

    Safflower and bitter melon extracts on suppression of biogenic amine formation by fish spoilage bacteria and food borne pathogens

    Yavuzer, Mebrure NuketYavuzer, EmreKuley, Esmeray
    9页
    查看更多>>摘要：Safflower (Carthamus tinctorius) and bitter melon (Momordica charantia L.) ethanolic extracts for controlling growth of fish spoilage bacteria (Acinetobacter lwoffii, Pseudomonas oryzihabitans, Enterobacter cloacae, Shigella spp., Morganella psychrotolerans and Photobacterium phosphoreum) and food-borne pathogens (Staphylococcus aureus, Klebsiella pneumoniae and Salmonella Paratyphi A), and their biogenic amine production were examined in anchovy infusion decarboxylase broth (AIDB). Bacterial load in AIDB was between 8.1 and 8.9 log CFU/ml. Bitter melon generally restricted growth of bacteria (p < 0.05). Bacterial load in the medium was not associated well with biogenic amine production. All bacteria had a high ability to form biogenic amines in AIDB. Significant discrepancies were noticed among groups in ammonia and biogenic amine production by bacteria (p < 0.05). A. lwoffii and P. phosphoreum were main bacteria produced the highest level of histamine (254.05 vs. 234.39 mg/ L). Among food-borne pathogens, S. aureus was found stronger tyramine producer, with value of 736.53 mg/L. Bitter melon and safflower extract led approximately 9 and 12 fold lower histamine accumulation by S. aureus. The study result showed that bitter melon extract had more obvious effect, particularly for suppressing ammonia and toxicologically important biogenic amines production by bacteria, and thus could be suitable antimicrobial agent in food systems.
      原文链接:
    • NSTL
    • Elsevier

    Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems

    Noordraven, Laura E. C.Bernaerts, TomMommens, LoreHendrickx, Marc E....
    9页
    查看更多>>摘要：Present study aimed to obtain insight into the impact of microstructure on the thickening potential of chickpea flours. Three different flour types (non-gelatinised open cell flour (NG-O), pre-gelatinised closed cell flour (PG-C) and pre-gelatinised open cell flour (PG-O)) were compared. All flours clearly exhibited their own characteristic rheological behaviour. Both open cell flours achieved similar viscosities in water-based systems compared to potato starch, albeit at different concentrations. Non-gelatinised open cell flour showed the highest hot swelling capacity and gave substantial viscosity increase at concentrations between 6 and 10%. The pre-gelatinised open cell flour reached similar viscosities at slightly higher concentrations (10-14%) and additionally showed cold swelling potential. The closed cell flour showed no viscosifying properties as starch was encapsulated. It was concluded that chickpea flours show large potential as multifunctional food ingredients, contributing to improved consistency when desired and simultaneously to an increased nutritional value, the former determined by the microstructure.
      原文链接:
    • NSTL
    • Elsevier

    High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese)

    Wan, ZifanMisra, N. N.Li, GuoKeener, Kevin M....
    10页
    查看更多>>摘要：High voltage atmospheric cold plasma (HVACP) is a non-thermal technology for effective decontamination of foods, resulting in safer and extended shelf-life products. Queso fresco (QF: fresh cheese) is a food product prone to Listeria monocytogenes contamination. Once QF gets contaminated post-manufacture, there is no additional treatment to remove pathogen contaminants. In this study, 10 g QF were inoculated with L. innocua and E. coli K12 and treated with HVACP under direct mode of exposure in dry air and MA65 (65% O-2, 30% CO2, 5% N-2) gas blends for up to 5 min at 60 kV, 80 kV, and 100 kV. After 5 min treatment in dry air at 100 kV, a reduction of 1.4 log(10) CFU/g and 3.5 log(10) CFU/g was observed for L. innocua and E. coli K-12 after 24 h storage at 4 degrees C, respectively. Increasing voltage from 60 to 100 kV resulted in a higher production of reactive antimicrobial species, which led to greater bacterial reductions with minimal effects on product quality. Overall, minimal quality changes in pH, moisture, color and lipid oxidation were observed, while no significant (p >= 0.05) difference was found in the cheese texture profile after HVACP treatment.
      原文链接:
    • NSTL
    • Elsevier

    Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA

    Song, JianxinShao, YongYan, YimingLi, Xihong...
    9页
    查看更多>>摘要：Characteristic volatile profiles of quinoas were analyzed by gas chromatography-ion mobility spectrometry (GCIMS) and principal component analysis (PCA). A total of 28 characteristic volatile compounds were detected in quinoas of WQ (white quinoa), RQ (red quinoa) and BQ (black quinoa), and aldehydes (23.99%-36.81%), alcohols (22.65%-26.50%), ketones (12.30%-19.97%), acids (9.69%-10.10%) and esters (13.30%-30.99%) were common in quinoas. Hexanal (5.47%-16.86%), acroleine (9.13%-12.68%), ethanol (9.17%-11.89%), 2propanol (4.99%-6.19%), 2-propanone (9.72%-12.96%), propanoic acid (5.56%-6.30%), and propyl butanoate (9.02%-21.14%) were dominant in quinoas, and significant different (p < 0.05) content of these volatile compounds were presented in different quinoas. For the highest content of volatile compounds in different quinoa sample, WQ was characterized by hexanal, pentanal, phenylacetaldehyde, 1-hexanol, 2-pentanol and 1pentanol, RQ was characterized by 2,3-butanedione, 2-butanone, 2-propanone, butyrolactone, 2-methylpropanol, 2-methylbutanol, acroleine, propanal and butanal, BQ could be characterized by heptanal, 2-propanol, butyl acetate, ethanol, ethyl acetate, butyl propanoate, propyl butanoate and ethyl hexanoate, respectively according to PCA. In conclusion, visual plots of GC-IMS well agreed with PCA, and their combination was excellent for the characterization of aroma profiles of different quinoas.
      原文链接:
    • NSTL
    • Elsevier

    Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system

    Yuliarti, OniGusti, EstherChiang, Jie HongTeo, Pei Xuan...
    8页
    查看更多>>摘要：Two native cassava starches (Mentega starch, MS; Adira-4 starch, AS) were isolated using the water extraction method, and their physicochemical properties were characterised. The starch gelation behaviour was assessed in a fruit filling system where addition of low methoxyl pectin (LMP) was varied at different concentrations (0, 5, 10, 20, 30 g/kg). MS was rich in amylose (260 g/kg) with average granule size of -17 mu m, while AS had lower amylose content, smaller particle size of -190 g/kg and -13 mu m, respectively. MS had a higher overall molecular weight than AS. In the fruit filling system, the rheological properties indicated that the LMP addition to starch had increased the gel G' and G" values. The gel mechanical spectra exhibited less frequency dependence. Both moduli also increased when calcium was added, demonstrating the starch and pectin molecules associated with calcium ions. However, starch-LMP gels showed a loss in elasticity when the strain percentage increased due to the disruption of starch gel alignment by pectin gel. There was no occurrence of syneresis observed for all gels. Overall, the work suggested that addition of calcium and LMP could be a promising technique for improving the gel strength of starch-based fruit filling.
      原文链接:
    • NSTL
    • Elsevier

    Stabilization mechanism of water-in-oil emulsions by medium- and long-chain diacylglycerol: Post-crystallization vs. pre-crystallization

    Li, GuanghuiLee, Wan JunLiu, NingLu, Xuanxuan...
    11页
    查看更多>>摘要：The restriction of using trans-fatty acid is driving the food industries to develop natural, healthy and efficient emulsifiers for the fabrication of water-in-oil (W/O) emulsions. In this work, medium- and long-chain diacylglycerol (MLCD) with high nutritional features and surface activities was used for the preparation of emulsion. The influence of crystallization procedures (pre- or post-crystallization) on the emulsions' stability was examined in terms of the change in droplet size distribution (DSD), sedimentation, microstructure and thermal properties. The sedimentation and coalescence of emulsions were reduced when higher amount (8%, w/w) of MLCD was used. The post-crystallized emulsions showed narrower DSD and less sedimentation compared to the precrystallized emulsions. Pre-crystallized emulsion prepared using shear speed of 10,000 rpm showed improved stability due to the reduction of crystal size. MLCD was able to form typical interfacial crystal shells in postcrystallized emulsions whereas only large crystals were formed in the continuous phase in the precrystallizations. Therefore, the post-crystallized emulsions had higher thickness and sedimentation was effectively reduced. The findings in this work could be the basis for the future application of MLCD and provide insights on how the physical stabilities of emulsions can be affected when different crystallization processes are employed.
      原文链接:
    • NSTL
    • Elsevier

    Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels

    Pena-Chaidez, Joel EnriqueRosas-Flores, WalfredSalazar-Montoya, Juan AlfredoMorales-Contreras, Blanca Elizabeth...
    8页
    查看更多>>摘要：The aim of the present study was to investigate the gelling properties of Pinto Saltillo bean isolate protein (PSBIP) enriched with sodium alginate (SA). In solution, phase diagrams indicated cosolubility at different concentrations of the PSBIP-SA system that is homogeneous at low concentrations of PSBPI (<150 g/L) and SA (<20 g/L). All studied systems behave as a shear-thinning fluid in all tested concentrations; the values of eta 0 obtained using the Carreau model suggest stronger interactions between PSBPI (100 g/L) and SA (20 g/L) indicating the presence of a molecular network that cannot be significantly altered at low shear rates. In frequency studies, mixed gels formed through internal ionic gelation and temperature gradient denaturation, indicates that SA concentrations higher than 20 g/L increase the G ' and G '' values, improving the mechanical spectra in some cases of the binary gels; the K ', K '', n', and n" values suggest that the modifications of the dynamic rheological properties of PSBPI-SA gels are synergistic. Viscoelastic analyses indicate that SA reduces the random associations of proteins in the mixed gels due to a more ordered network structure.
      原文链接:
    • NSTL
    • Elsevier

    Synergistic antimicrobial activity of plasma-activated water and propylparaben: Mechanism and applications for fresh produce sanitation

    Liu, XiaoLi, YunfeiWang, ShaodanHuangfu, Lulu...
    9页
    查看更多>>摘要：Plasma-activated water (PAW) exhibits synergistic antimicrobial activity with propylparaben (PP), but the underlying mechanisms are not fully understood. Thus, the present study aimed to investigate the synergistic mechanism of the two antimicrobial agents and their application in decontaminating fresh produce. More than 6log reduction in Escherichia coli O157:H7 cells was achieved after PAW treatment combined with 4 mmol/L PP for 10 min, significantly higher than that of PAW (1.54-log reduction) or PP (2.18-log reduction) alone under the same conditions. PAW combined with PP caused remarkable morphological changes and increased intracellular reactive oxygen species levels in E. coli cells. Moreover, PAW combined with PP disrupted the bacterial membrane potential and integrity, suggesting that cell membrane could be the primary target of their antibacterial action. After washing treatment with PAW and 4 mmol/L PP for 30 min, the E. coli cells on spinach leaves decreased from 7.07 to 4.24 log10 CFU/g. The combination treatment caused no negative effects on the quality characteristics of spinach leaves, including color, chlorophyll, total phenolic content, and antioxidant activity. Thus, the simultaneous treatment of PAW and PP is an attractive approach to ensure microbial safety and improve the quality characteristics of fresh produce.
      原文链接:
    • NSTL
    • Elsevier