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LWT-Food Science & Technology
Elsevier
LWT-Food Science & Technology

Elsevier

0023-6438

LWT-Food Science & Technology/Journal LWT-Food Science & Technology
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    Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage

    Osman, Magdi A.Ghafoor, KashifHajji, Hajji A.Al-Shawaker, Adnan S....
    9页
    查看更多>>摘要：The aim of this study was to investigate the impact of different concentrations (0.5% and 1.0%) of date palm spikelet extracts (DPSEs) from Reziz (Rz) and Khalas (Kl) cultivars on the physicochemical and microbiological properties of cow's yogurt during cold storage. At the beginning of storage, DPSEs increased the water holding capacity (WHC), cohesiveness, springiness, adhesiveness, and a* values and decreased the viscosity, hardness, L*, and b* values of fortified yogurt compared to control. DPSEs did not affect the viable counts of LAB (Streptococcus thermophilus and Lactobacillus bulgaricus), pH, and acidity of yogurt at the beginning of storage; however, during storage, significant variations in these properties were observed between samples. As the storage time progressed, a significant reduction in pH, WHC, viable counts of LAB, viscosity, texture attributes, and color of the control yogurt was observed, whereas DPSE-fortified yogurts were stable or showed an increase in these properties, with some exceptions. Overall, DPSEs stabilized the gel matrix, maintained the growth of LAB, and improved the quality of yogurt during cold storage. In conclusion, DPSEs can improve the stability of yogurt gel during handling and storage because of the antioxidant activity of the extracts, thereby enhancing consumer's acceptability of the product.
      原文链接:
    • NSTL
    • Elsevier

    Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique

    Zhao, CongFan, WenlaiXu, Yan
    9页
    查看更多>>摘要：The Pixian broad bean paste (PBBP) is widely welcomed by consumers in China due to its unique aroma. The objective of this study was to characterize the key aroma of PBBP. The aromas of PBBP were fractionated by normal phase-liquid chromatography (NP-LC) and detected and identified by gas chromatography-olfactory (GC-O) coupled with gas chromatography-mass spectrometry (GC-MS), and quantitated by stir bar sorptive extraction (SBSE). The results showed that 58 aroma-active compounds were identified in PBBP, of which acids and phenolics had the highest concentration, and 39 odorants were demonstrated as important odorants. Besides, aroma recombination tests and statistical analysis showed that the original PBBP and recombinant have no significant difference in sweat/sour, roasted, and floral attributes, proving that this study successfully simulated the typical aroma of PBBP. The omission tests demonstrated 4-ethylguaiacol and 4-vinylguaiacol as the key odorants and revealed the significance of sotolon, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), the entire class of phenolics, and the entire class of acids, particularly acetic acid, 3-methylbutanoic acid, 4-methylpentanoic acid may have a synergistic effect, for the overall aroma of the PBBP.
      原文链接:
    • NSTL
    • Elsevier

    Use of aniseed cold-pressed by-product as a food ingredient in muffin formulation

    Goksen, GuldenEkiz, H. Ibrahim
    8页
    查看更多>>摘要：Incorporation of by-products from the cold pressing industry into food products can solve existing problems related to food sustainability. In this study, cold-pressed aniseed flour (CAF) was extracted, its composition determined and evaluated for inclusion in muffin formulation for partial replacement of flour. The effects of CAF on muffin physicochemical, microstructural and sensory properties were characterized. The moisture, protein and ash content of muffins increased with addition of CAF, but water activity and the carbohydrate content decreased. When wheat flour was partially replaced with CAF, the L* (lightness) and b* (yellowness) values of the crumbs decreased, but the a* (redness) value increased, with increasing amount of CAF. Also, the hardness and chewiness of muffins increased, but the springiness and cohesiveness decreased. The height of muffins diminished, but porosity increased with an increasing level of CAF. Sensory parameters (appearance, texture and mouth feel) of muffins with low levels of CAF (3 and 6%) were similar to those of the control muffins. Aromatic taste and odor intensities were perceived the most in muffins with a 15-% level of CAF. The increment of CAF in muffins provided improved nutritional properties, so we can conclude that CAF could be utilized as sustainable food ingredients.
      原文链接:
    • NSTL
    • Elsevier

    Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage

    Luz, CarlosCarbonell, RaquelQuiles, Juan ManuelNazareth, Tiago de Melo...
    9页
    查看更多>>摘要：Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-well sterile microplates. Then, the antifungal activity of the volatile PA was determined by depositing it on filter paper and Hydroxyethylcellulose (HEC) gels, which were placed in airtight 1L flasks together with PDA and maize and barley grain inoculated with both fungi. The MFC in liquid medium of A. flavus and P. verrucosum was 93.8 and 187.5 mg/L respectively. However, PA doses of 300 and 200 mg/L on HEC gels were required in order to observe significant antifungal and antimycotoxigenic activity in maize and barley grain inoculated with these fungi.
      原文链接:
    • NSTL
    • Elsevier

    Initial purification of antimicrobial fermentation metabolites from Paecilomyces cicadae and its antimicrobial mechanism

    Wang, Zheng-YunTang, Zhen-XingZhang, YuChen, Tao...
    9页
    查看更多>>摘要：In present study, the antimicrobial compounds (AMCs) from Paecilomyces cicadae (P. cicadae) were initially purified, and its antimicrobial mechanism was investigated. The results showed that the molecular weight of AMCs in crude protein extracts was below 10 kDa. The minimum inhibitory concentration (MIC) of crude protein extracts against Escherichia coli (E. coli) was 0.050 mg/mL. After E. coli was treated by crude protein extracts, we found that it could disrupt the structure of cell membrane, change the content of whole-cell or membrane proteins. In addition, crude protein extracts with certain concentrations also could effectively interact with bacterial DNA. Quantitative real-time PCR (qRT-PCR) results indicated that the expression levels of flagellar biosynthesis genes fliP, fliO, flgD and flhB were down-regulated, whereas dppF and dnaJ which are associated with the transport across the membrane and the interaction with dnaK, respectively, were up-regulated when E. coli was exposed to crude protein extracts. The present findings suggested that AMCs from P. cicadae showed a potential value for the development of antibacterial products.
      原文链接:
    • NSTL
    • Elsevier

    Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5

    Vu, Phung Diep HuyRodklongtan, AkkaratchChitprasert, Pakamon
    10页
    查看更多>>摘要：This study aimed to investigate the effect of encapsulant weight ratios of whey protein isolate (WPI)-lignin complex (10:0, 9.5:0.5, 9:1, 8.5:1.5, and 8:2) on survival of Lactobacillus reuteri KUB-AC5 during spray drying, storage, and passage through simulated gastrointestinal tract. Change in the secondary structure of WPI indicated its interaction with lignin. Higher lignin amounts resulted in higher yields and lower moisture contents. After spray drying and 2-month storage, the highest and lowest malondialdehyde contents were found in 10:0 and 9:1 formulations, respectively. After drying, the lowest and highest numbers of viable cells, 8.70 and 9.34 log CFU/g, were found in 10:0 and 9:1 formulations, respectively. After storage at 4 and 37 degrees C, the lowest and highest survival rates were also observed in these two formulations. At higher lignin concentrations, inactivation rate constants were reduced. After passage through simulated gastrointestinal tract, the highest and lowest cell viability was observed in 9:1 formulation and free cells, respectively. The results showed that microencapsulation using WPI-lignin complexes at 9:1 ratio offered the best protection. Lignin improved survival of spray-dried probiotics through improving the structure and antioxidant properties of WPI.
      原文链接:
    • NSTL
    • Elsevier

    Antioxidant and cytoprotective effects of synthetic peptides identified from Kluyveromyces marxianus protein hydrolysate: Insight into the molecular mechanism

    Mirdamadi, SaeedMirzaei, MahtaSoleymanzadeh, NazilaSafavi, Maliheh...
    10页
    查看更多>>摘要：Antioxidant peptide obtained from Kluyveromyces marxianus protein hydrolysate, VLSTSFPPK (VL-9) and peptide analogues were synthesized chemically and analyzed for in vitro and cellular antioxidant activity. VLSTSFCPK (VCK-9), VLSTSFYPK (VYK-9), VLSTSFPPY (VY-9) and VLSTSFPPW(VW-9) showed the highest DPPH radical, ABTS radical cation scavenging and ferric reducing activities. VCK-9, VYK-9 and STSFPPK (SK-7) showed cytoprotective effects against Caco2 cells under H2O2-induced oxidative stress. The positive role of peptides in the protection of cells was shown to be due to scavenging free radicals, activation of Keap1-Nrf2 signaling pathway that may lead to overexpression of antioxidant enzyme genes and also increasing the activity of antioxidant enzymes including catalase (CAT), superoxide dismutase (SOD) and glutathione peroxidase (GPX) due to direct interaction with enzymes and changing their conformation. Altogether, pretreatment of cells under oxidative stress with VCK-9, VYK-9 and SK-7 led to decreasing the level of lipid and protein oxidation and cell apoptosis and increasing the cell viability.
      原文链接:
    • NSTL
    • Elsevier

    Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

    Santos, R. T. S.Biasoto, A. C. T.Rybka, A. C. P.Castro, C. D. P. C....
    11页
    查看更多>>摘要：The aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cincinnata Mast.). Four treatments were elaborated using fruit pulp in two different ripening stages (unripe and ripe), with and without dilution of the pulp. The following analyses were conducted to characterize the passion fruit wines: pH, density, soluble solids, titratable and volatile acidity, sulfur dioxide, dry extract, alcohol content, total sugar, color parameters (L*, a*, b*, C* and h) and bioactive compounds (ascorbic acid and phenolic compounds). The antioxidant potential as determined in vitro by DPPH, FRAP and ORAC assays. The overall acceptance and purchase intention of the beverages were evaluated using a consumer test. The physiochemical compositions of the samples were different, except for volatile acidity and ascorbic acid. The total phenolic compounds content was considered relevant, >700 mg GAE L1. Twenty-one phenolic compounds, among phenolic acids, flavonols, flavanols and stilbenes were identified and quantified by HPLC-DAD-FD. The sensory score obtained was considered satisfactory. This study showed the feasibility of using the Caatinga passion fruit to produce fermented alcoholic beverage, which could be inserted on the market as a new product.
      原文链接:
    • NSTL
    • Elsevier

    Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922

    Freitag, AliciaCluff, MacDonaldHitzeroth, Arina C.van Wyngaardt, Lize...
    7页
    查看更多>>摘要：Since high salt intake is regarded as unsafe for human health, the South African Department of Health released regulations for a stepwise lowering of salt content in certain food products. This can, however, negatively impact on the safety and shelf-life of food products. No studies have yet been performed on the effect of salt reduction/ replacement on the microbial communities in fresh processed meat sausage such as Boerewors, when inoculated with E. coli ATCC (R) 25922. This study used community-level physiological profiling, employing the BiologTM EcoplatesTM. The reactions of the microbial communities to 31 carbon compounds were statistically evaluated. The treatment with no added salt (NC), showed the highest growth rate and maximum population size when compared to the treatments containing salt and replacers. The average well colour development and Shannon richness indicated that the potassium chloride treatment was significantly more efficient in controlling the growth of the microbial communities when compared to the NC. With the single carbon oxidation, the K600 and N600 were comparable to each other in controlling the growth of the bacterial communities. The PCA plot indicated that there was a reduction in the functional diversity of microbial communities and E. coli in Boerewors with higher salt content.
      原文链接:
    • NSTL
    • Elsevier

    Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index

    Yaver, ElifBilgicli, Nermin
    8页
    查看更多>>摘要：In this study, lupin (Lupinus albus L.) flours (0, 10, 15 and 20%) debittered by ultrasound application and traditional method, and resistant starch type 4 (RS4) (0, 5 and 10%) were used in bread production to improve nutritional quality. The effect of ultrasound application on physical, textural and chemical properties of bread enriched with lupin flour and RS4 was investigated. Experiments were conducted at (2 & times; 4 & times; 3)& times;2 factorial design. Ultrasound application presented higher volume, specific volume and lower weight, firmness, hardness and chewiness values in bread compared to the traditional method. Besides, ultrasound had no adverse effect on chemical properties of bread. While the addition of lupin flour decreased volume and specific volume values, increased ash, fat, protein, total dietary fiber, Ca, Cu, Fe, Mg, Mn, P and Zn contents of bread. The bread prepared with 5% RS4 revealed statistically similar volume and specific volume values to bread prepared without RS4 (P > 0.05). Compared to white bread, the use of lupin flour and RS4 in bread formulation significantly (P < 0.05) decreased in vitro glycemic index. These results obtained in this study may provide useful information in the food industry to improve quality of protein- and fiber-rich bread by ultrasound application.
      原文链接:
    • NSTL
    • Elsevier