Torres-Leon, Cristiande Azevedo Ramos, Barbarados Santos Correia, T. MariaCarneiro-da-Cunha, G. Maria...
10页
查看更多>>摘要：In recent years, the search for new antioxidant and antimicrobial agents is one of the first subjects of scientific research. The polyphenolic compounds of food byproducts have attracted scientists across the world in the search for new natural substances. In this study, antioxidant (DPPH, ABTS, and TAA) and anti-Staphylococcus aureus (ATCC and clinical isolates strains) activity of mango seed extracts was investigated. The extracts were obtained by Microwave-Assisted Extraction (MAE), Fermentation-Assisted Extraction (FAE), and Solvent-Assisted Extraction (SAE). Chemical profile as well as influence of applied extraction technique were also investigated. The extracts showed potent antioxidant activity with EC50 values (MAE: 27.1 +/- 0.15 mu g/mL, SAE:14.3 +/- 0.37 mu g/ mL and FAE:12.5 +/- 0.41 mu g/mL) higher than Trolox (for DPPH). Higher antibacterial activity was observed (MIC: 7.31-750 mu g/mL and CMB: 156.3-1500 mu g/mL) compared to synthetic antibiotics. Cell wall damage and cell lysis were clearly visualized under Scanning Electron Microscopy (SEM). HPLC-MS allowed the detection of 6 (SAE), 8 (MAE), and 11 (FAE) polyphenolic compounds. These findings suggest that Ataulfo mango seed extracts may be utilized in the developed natural antioxidant and antibacterial agents.
查看更多>>摘要：The effect of polymeric proanthocyanidin (PPC, degree of polymerization was 8.61 +/- 0.12) on the physicochemical and in vitro digestion properties of rice, potato and pea starch was investigated. Rapid viscosity analysis demonstrated that the peak, trough and final viscosity of rice and pea starch increased, but those of potato starch decreased when gelatinized with 5% PPC. Differential scanning calorimetry data showed PPC retarded the gelatinization of rice and potato starch and reduced the retrogradation enthalpy of three starches. In addition, PPC reduced the value of setback and the degree of retrogradation of rice starch to the greatest extent, followed by potato and pea starch, indicating that PPC restrained the short-term and long-term retrogradation of three starches. Fourier transform-infrared spectroscopy and X-ray diffraction results revealed PPC mainly altered the long-range ordered structure of starches through hydrogen bonding and hydrophobic interactions. Scanning electron microscopy micrographs showed that the starch-PPC pastes have looser and more stretched microstructures, further supporting the interaction between starch and PPC. Furthermore, the in vitro digestion results indicated that the digestibility of starch-PPC mixtures was lower than that of native starches. The results were beneficial to the extended application of functional proanthocyanidin in starchy food processing.
查看更多>>摘要：Edible coatings have been used as a medium for the incorporation of functional compounds to maintain postharvest quality parameters of fruits. In this study, we explored the influence of 1.5 g/100 mL hydroxyethyl cellulose coatings (HEC1.5), 1.5 g/100 mL sodium alginate coatings (SA1.5), and the composite coatings of 1.0 g/100 mL HEC and 0.5 g/100 mL SA (HEC1.0/SA0.5) containing asparagus waste extraction on quality of strawberry fruit. The fluorescence microscope and scanning electron microscope images showed that the HEC1.0/SA0.5 coatings displayed a continuous, smooth and porous structure. The HEC1.0/SA0.5 coatings also exhibited favorable anti-fungal activity against Penicillium italicum. Furthermore, the HEC1.0/SA0.5 coatings significantly delayed color change (delta E), reduced weight loss, and maintained total phenolic and flavonoid contents. These results indicated that the application of HEC and SA based edible coatings containing asparagus waste extract could be an effective, safe and environmentally friendly approach to maintain the quality and extend the shelf life of strawberry fruit.
Carbonell-Barrachina, Angel AntonioPerez-Lopez, Antonio JoseNoguera-Artiaga, LuisGonzalez, Santiago Lopez-Miranda...
9页
查看更多>>摘要：Acrylamide is carcinogenic for humans. Foods rich in carbohydrates cooked at high temperatures have a high content of this substance. Potatoes are one of the most consumed foods in the world and French fries are one of their most common cooking methods. French fries represent 10-49% of the acrylamide intake in the European Union and around 55% in USA. The aim of this study was to evaluate the effect that beta-cyclodextrin and beta-CDcarvacrol complexes, acting as an ingredients into the vegetal oils used in the frying process, had in the concentration of acrylamide, antioxidant activity, oxidation stability, color, volatile compounds and sensory analysis of French fries. Both compounds increased the antioxidant activity and the oxidation stability of the potatoes. The addition of beta-carvacrol into the oil (sunflower and extra virgin olive oil) reduced up to 40% the formation of the acrylamide in the frying process. The addition of beta-cyclodextrin reduced the content of acrylamide (15%) when the temperature of frying was 185 degrees C and the oil used was extra virgin olive oil. Consumers did not detect the type of oil and/or the treatment and prefers a product fried at 175 degrees C instead 185 degrees C.
查看更多>>摘要：This study investigates the efficiency of silica lipid hybrid (SLH) microparticles in delivering linseed oil and coenzyme Q10 (CoQ10). The SLH microparticles were co-loaded with the lipophilic ingredients using high pressure homogenization and freeze drying, then the solidified samples were characterized by flowability analysis, morphological analysis, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). The release and simulated digestion behaviors of the synthesized microparticles were analyzed in vitro, and their accelerated oxidation stability was assessed. The obtained results indicate that the SLH microspheres prepared with over 8% silica solution are characterized by irregular granular morphology and have good fluidity. Based on XRD and FTIR analyses, SLH-encapsulated CoQ10 exists in molecular dispersion or dissolved states, and the preparation process induces no chemical changes in the components. The silica particles in the SLH formulation inhibit the in vitro release and simulated digestion of alpha-linolenic acid and CoQ10. Moreover, the oxidation stability of the SLH microparticles is synergistically enhanced by CoQ10 and linseed oil. Overall, the results indicate that SLH microparticles can be used in the food industry for the encapsulation and delivery of functional bioactive compounds.
查看更多>>摘要：The principal aim of this research was to use Yarrowia lipolytica RO25 to obtain a cricket powder-based hydrolysate to produce sourdough for bread production. RO25 hydrolysed cricket sourdough (RO25H-CS) was compared with a control traditional sourdough and a control containing the no-hydrolysed cricket powder. Microbiological analyses evidenced a good growth of Yarrowia lipolytica in RO25 cricket hydrolysate and the RO25H-CS was characterized, in comparison with the controls, by a marked and peculiar total protein profile, attributed to the well-known proteolytic activities of Yarrowia lipolytica. RO25H-CS was also endowed with a specific profile in free fatty acids, including arachidonic and linolenic having a functional role. Moreover, RO25H-CS was characterized, compared with the control samples, by the highest releases of C18:2, C18:1 and C16:1, which are considered aroma precursors. In fact, the presence of highest proteolytic activity and the highest amount of free fatty acids detected in RO25H-CS sample underline a specific volatile molecules profile. The results obtained showed the great potential of Yarrowia lipolytica RO25 to produce sourdough characterized by specific sensory and functional fingerprints.
Batista de Oliveira, Thamilla Thallinedos Reis, Izabel Mirandade Souza, Mariana BastosBispo, Eliete da Silva...
8页
查看更多>>摘要：The combination of cocoa powder and Spirulina sp. LEB-18 may favor the formulation of chocolate milk with functional property claim. Spray drying method was used to microencapsulate Spirulina sp. LEB-18 and incorporate it into the chocolate milk. The microalgae were microencapsulated with maltodextrin and soy lecithin, and three powdered chocolate milk formulations with different microencapsulated microalgae (MM) concentrations were developed (Fcontrol: 0%; F1: 5.0%; F2: 8.75%). The characterization of MM and formulations were performed by chemical, physical, physicochemical and sensory analysis. The incorporation of MM in chocolate milk presented an increase in protein content and reduced total lipids (Fcontrol:5.63; F1:3.74; F2:3.66). All samples analysed showed good suspension stability and low hygroscopicity (<10%)(0.75%, 0.82%, 3.04%, 1.05% and 1.66%). There was an increase of DPPH and phenolic compounds increasing 31 and 39% in the MM chocolate milk. Sensorially, the three formulations maintained the same mean for the consistency parameter (Fcontrol: 6.83; F1: 6.33; F2: 6.01), and a global impression that did not was rejected by the tasters, that are beginning to accept the incorporation of components in the elaboration of functional products.
查看更多>>摘要：This study aimed to evaluate the effects of acetic acid, lactic acid, peracetic acid, sodium dichloroisocyanurate and hydrogen peroxide combined with ultrasound in the sanitization process of arugula, kale, cucumber, and strawberry. The natural contaminant microbiota (mesophilic aerobic bacteria and molds and yeast), physicochemical and nutritional quality (pH, titratable total acidity, soluble solids, vitamin C, phenolic compounds and antioxidant capacity), and Salmonella Enteritidis inactivation were investigated using hierarchical cluster analysis, k-means clustering method, and principal component analysis. Among the physicochemical properties, total phenolic compounds were the most sensitive to sanitization processes. Overall, decimal reductions between 0.7 and 3.3 log CFU/g were obtained for natural microbiota. Moreover, ultrasound improved the sanitizer's efficacy. Lactic acid and hydrogen peroxide combined with ultrasound significantly inactivated S. Enteritidis, as confirmed by scanning electron microscopy, with a reduction of 4 logs CFU/g. Decontamination efficiency between leafy vegetables (kale and arugula) and non-leafy vegetables (strawberry and cucumber) was the same for all treatments investigated. Sodium dichloroisocyanurate and ultrasound showed low microbial inactivation efficiency. Ultrasound combined with non-chlorinated compounds can be considered a promising strategy for the minimally processed vegetable industry to increase food safety.
查看更多>>摘要：Enzyme-catalysis and chemocatalysis of fish oil are popularly used in industrial transesterification, but their effect on the intact molecular species is still unclear. This work aimed to trace the variation of lipid molecules and compare the performance of these two methods. During the transesterification reaction, lipidomics study was fully exploited using ultra performance liquid chromatography triple time-of-flight mass spectrometry to characterize the glycerides. The positional distribution of fatty acids in the structured triglycerides was interpreted. A total of 543 glycerides including 15 monoglycerides, 129 diglycerides and 399 triglycerides have been identified and quantified. The results of principal component analysis and orthogonal partial least squares-discriminant analysis displayed a clear molecular phenotype of different catalyzed oils, which also indicated the main difference of the molecules of TG (60:15), TG (60:14), TG (62:16), etc. In conclusion, the enrichment of EPA and DHA by enzyme-catalysis was superior to that by chemical catalysis.
Jaiswar, A. K.Ratrey, Ved PrakashJeyasekaran, GeevaretnamWilwet, Lidiya...
7页
查看更多>>摘要：In this study, a multiplex PCR assay was developed for the authentication of three commercially important shrimp species viz., Penaeus monodon, Penaeus vannamei, and Penaeus indicus. Three new species-specific primers designed from the mitochondrial 16S rRNA gene yielded distinct amplicon size of 360, 277, and 203 bp for P. monodon, P.vannamei, and P.indicus, respectively. The sensitivity, accuracy, specificity, and suitability of the multiplex PCR assay was determined as per standard protocol. The assay exhibited high specificity to the target shrimp species. The sensitivity ranged from 1 to 0.1 ng/mu l of DNA concentration. In-house validation with eleven types of mixed-species gave 100% correlation in the authentication of the target shrimp species. Field validation with 22 processed commercial shrimp products revealed 22% mislabeling. The developed multiplex PCR assay authenticated the three commercially important Penaeids in processed shrimp products from other related shrimp, fish as well as crab species in a single run.
NSTL
Elsevier