查看更多>>摘要：This study aimed to evaluate the combined application of modified atmosphere packaging (MAP) with essential oil (EO) vapours (Thyme, Clove, and Cinnamon) on the shelf life extension of cv. Banganapalli and cv. Totapuri mango fruit. The fruit quality was evaluated in terms of postharvest disease incidence and severity, physicochemical and sensory parameters. Also, the antioxidant enzyme activities, total phenolic, and flavonoid contents, DPPH radical scavenging activity, weight loss, and CO2 evolution were studied. Our results demonstrated that MAP + thyme oil vapour (TO) treatment significantly (p < 0.05) reduced the incidence and severity of anthracnose, and loss of fruit firmness. The MAP + TO treatment enhanced the shelf life of cv. Banganapalli up to 26 +/- 2 days and cv. Totapuri up to 23 +/- 2 days. MAP + Cinnamon EO treated fruits exhibited a shelf life of 22 +/- 2 and 19 +/- 1 days for cv. Banganapalli and cv. Totapuri, respectively whereas MAP + Clove EO prolonged the shelf life of mango up to 21 +/- 2 days for cv. Banganapalli and 20 +/- 1 days for cv. Totapuri fruits. The results of this study showed that a MAP + EO treatment could effectively control postharvest decay and preserve the physicochemical quality of mango fruits, extending their shelf life.
查看更多>>摘要：This study was aimed at evaluating the potential of oil-in-water (O/W) Pickering emulsions stabilized with dietary fibers as fat substitutes to prepare low-calorie baked foods. The chewy biscuits were used as a research model to evaluate the feasibility of Pickering emulsions with different oil phase volume fractions (10%-50%) as fat substitutes. The dough mixing characteristics and biscuit quality with different fat replacement rates (0%- 90%) were assessed. The bacterial cellulose (BC) and bamboo shoot water-insoluble dietary fiber (BSDF) were used to provide good stabilization of O/W emulsions against coalescence over a period of one month. In the reduced-fat doughs, dietary fiber increased the viscoelasticity of the dough by altering the gluten network structure and forming a discontinuous, irregular matrix. The overall appearance and texture of the biscuits were better when the fat replacement rate was 35%. Moreover, the reduced fat energy was 12.5 kJ/g, and the amount of dietary fiber increased to 1.05 mg/g. The fingdings might expand the potential application of Pickering emulsion stabilized with dietary fibers as fat substitutes in the development of low-fat baked foods.
查看更多>>摘要：Polyphenol-gelatin binary complex and polyphenol-gelatin-pectin ternary complex were synthesized. The differences in antioxidant activity between the binary complex and ternary complex were evaluated by using ABTS, DPPH, and reducing power assays. The differences in structural characterization between the binary complex and ternary complex were investigated by scanning electron microscopy (SEM), nuclear magnetic resonance (1H and 13C NMR), and Fourier transform infrared (FT-IR) spectroscopy. The reducing power assays of the ternary complex was greater than that of the binary complex. The maximum of ABTS center dot+ scavenging activity of the binary complex and the ternary complex was 98.1% and 99.3%, respectively, and the maximum DPPH center dot scavenging activity was 84.7% and 87.6%, respectively. The results of structural characterization showed that they were very similar in structure. Both complexes are mainly composed of hydrogen bonds and hydrophobic interactions, but the ternary complex is more tightly bound. In addition, the surface is smoother, and the gap is smaller.
查看更多>>摘要：In this study, protein isolate (PI) and protein-phenolic complex (PPC) were prepared from Cinnamomum camphora seed kernel (CCSK). The effects of naturally present phenolic compounds on the structural characteristics, functional properties and antioxidant activities of CCSK protein before and after hydrolysis by Alcalase were evaluated. The formation of PPC was confirmed by the ultraviolet-visible and intrinsic fluorescence spectra. The resultant PPC hydrolysates (PPHs) had higher degree of hydrolysis values than PI hydrolysates (PHs). Fourier transform infrared spectroscopy analysis showed that PHs and PPHs had more disordered structure, with the increase of random coil content. PI and PPC had similar solubility curves in the pH range of 2.0-9.0. However, hydrolysis led to a decrease in the solubility of PHs and PPHs at pH 2.0 and 3.0, and the solubility of PPHs was higher than that of PHs at pH 6.0 and 7.0. In addition, PPC exhibited better emulsifying properties and stronger antioxidant activities than those of PI before and after hydrolysis. These results indicated that PPC and PPHs obtained from CCSK may have great application potential in food industry as functional ingredients.
Landete, J. M.Arques, J. L.Langa, S.Peiroten, A....
8页
查看更多>>摘要：Three strains with technological and probiotic properties (Lactococcus lactis INIA 650, Lacticaseibacillus paracasei INIA P272 and Bifidobacterium breve INIA P734) were used in different combinations as adjunct cultures for the manufacture of pasteurized ewe's milk. The three strains showed good viability during cheese manufacture and ripening. Moreover, they all were able to survive after the addition of the cheese samples to an in vitro colonic model. The nisin-producing strain L. lactis INIA 650 was able to produce the antimicrobial peptide nisin not only during cheese manufacture and ripening, but also in the colonic model. None of the strains combinations added to the cheese as adjunct cultures had a negative influence in their physicochemical or sensory characteristics when compared to control cheese. This work shows the suitability of cheese as vehicle for a multi-strain combination with potential dual effect in food and gut.
查看更多>>摘要：In this study, gallic acid (GA) which is one of the most popular phenolics was encapsulated using yeast cell (S. cerevisiae) and effects of plasmolysis treatment and solvent type of encapsulation media (H2O or EtOH:H2O) on encapsulation performance, bioactive properties, morphological-conformational characteristics and release behavior at simulated gastric and intestine medium (pH 1.2 and 6.8) were investigated. Encapsulation efficiency (EE) was determined to be significantly higher in nonplasmolysed yeast cells treated with H2O (NPYC-H2O). GA concentration of microcapsules ranged between 6.48 and 94.76 mg GAE/g sample and the microcapsules showed antioxidant and antiradical activity. It was revealed that the solvent type of encapsulation media showed significant effect on the EE and studied bioactive parameters. GA released from yeast cells efficiently in both pH 1.2 and 6.8, more than 80% after 2 h of release and the releasing behavior was explained by Korsmeyer-Peppas kinetic model by high fitting performance. It was concluded that GA could be encapsulated by nonplasmolysed yeast cell in aqueous media effectively.
查看更多>>摘要：This study was aimed to investigate the fabrication and properties of magnetic cellulose nanocrystal (MCNC) and further explored its application in stabilizing Pickering emulsions. The MCNC was successfully synthesized by ultrasound-coprecipitation. Combinational morphological and structural techniques were used for characterization. The results highlight the significant role of ultrasonic parameters on the fabrication of MCNC. Ultrasound at 80 W/5 min found to be the optimal condition for MCNC fabrication, resulting in the highest saturation magnetization of up to 83.82 emu/g for obtained MCNC. Compared to cellulose nanocrystals without magnetic modification, MCNC was more efficient in stabilizing oil-in-water (O/W) emulsions due to an increase in wettability (71.4 degrees) and a higher surface charge (-45.1 mV). The dense packaging of emulsion droplets by surrounding MCNC served as a sufficient steric barrier preventing aggregation and coalescence during storage. The emulsion exhibited a dual stimulus-responsive behavior when exposed to a pH/magnetic field. This work provides potential applications of MCNC in the iron fortification of diet or as smart vehicles for the targeted delivery of bioactive compounds.
查看更多>>摘要：Dried minced pork slices (DMPS) have been widely accepted owing to their unique flavor and taste, but traditional roasting (TR) process for making DMPS are time-consuming and complicated. This study presents a microwave heating (MH) method for rapid preparation of DMPS with different fat pork levels. The results indicated that DMPS size significantly affected the MH patterns. As the fat pork content increased, the complex permittivity showed a downward tendency, and the 30% fat pork content improved both the heating rate and uniformity. Fat components significantly altered the texture and color characteristics, but DMPS made by MH possessed a higher hardness and toughness values than TR. Low-field nuclear magnetic resonance analysis demonstrated that the proportion of T21 gradually decreased in MH group, while no distinct changes were observed in the TR group with the increase of fat pork content. In addition, the results of comprehensive sensory evaluation in the MH and TR groups revealed that such a convenient MH technology is alternative for the fabrication of DMPS with acceptable product quality.
查看更多>>摘要：Currently, the study of mannooligosaccharides (MOS) production from Thai spent coffee grounds (SCGs) and the evaluation of their prebiotic potential have not been documented. This research aimed to characterize the MOS derived from SCGs and to determine their prebiotic properties. SCGs were treated with an alkali treatment. Treated-SCGs were digested by mannanase from Bacillus subtilis GA2 (1). The MOS in SCGs were examined by using HPAEC-PAD analyzer. The results revealed that treated-SCGs was composed of mannose, mannobiose, mannotriose, and mannopentaose. The prebiotic properties were determined by the addition of MOS to lactic acid bacteria (LAB) cultures, by the gastrointestinal tolerance, and by in vitro simulation of the gastrointestinal tract. The addition of MOS into L. acidophilus cultivation could promote the enhancing activity (23.96%) and survival rate under gastrointestinal conditions, especially alpha-amylase conditions for 2 h (77.41%). The pathogen growth inhibition test revealed that a culture after L. casei cultivation containing MOS could inhibit S. paratyphi growth (12.55%). The adhesion results demonstrated that the addition of MOS to LAB culture resulted in significant hydrophobicity (p < 0.05). Therefore, the MOS produced from SCGs has potential as a prebiotic applied in nutraceutical.
查看更多>>摘要：The aim of this study was to develop an oil-in-water (O/W) emulsion using whey protein isolate (WPI)-chitosan (CN) complex to encapsulate alpha-tocopherol and to characterize their stability and bioaccessibility in vitro. The O/ W emulsions prepared under the optimal conditions (mass ratio of WPI:CN = 1: 1, corn oil containing 5 g/100 g of alpha-tocopherol) exhibited a monomodal distribution (d = 803.3 +/- 6.9 nm) with encapsulation rate of 86.3 +/- 2.3%. The emulsions were stable under NaCl (0-150 mmol/L), sugar (0-5 g/100 g), 55 degrees C for 30 min, pH 5-6.5, even storage for 20 d at 4 degrees C and 25 degrees C. During gastric digestion, WPI situated at the surface of emulsion particles can be digested into small molecular peptides by pepsin, but the structure of the core-shell particles remained due to the cross-linking with CN. During intestinal digestion, the structure of the particles disintegrated over the digestion time, and the inner-oil phase was released. Release profiles of the alpha-tocopherol and free fatty acids showed a burst effect followed by slow release. These results suggest that the WPI-CN complex could be used to achieve a controlled and sustainable release of liposoluble bioactive compounds from O/W emulsions.
NSTL
Elsevier