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

    Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products

    Lavrentev, Filipp V.Ashikhmina, Mariia S.Ulasevich, Sviatlana A.Morozova, Olga V....
    9页
    查看更多>>摘要：Probiotic bacteria protect against gastroenteritis, promote toxin reduction, cholesterol reduction, improved digestion and good function, mineral bioavailability enhancement. Bacterial strains, including Lactobacillus and Bifidobacterium, are generally used in probiotic food production. However, they are weakly resistant to the stomach's aggressive environment and high temperature, which can result in significant loss of viable probiotic microorganisms. Application of spore-forming bacteria Bacillus coagulans MTCC 5856 allows developing an innovative natural dairy fermented product with high probiotic microorganism viability (p < 0.05) during the technological process, storage period, at different pH values, and in the presence of bile salts when examining in vitro. Due to the low caseolytic activity of Bacillus coagulans, the proper ratio and fermentation temperature with the use of auxiliary starter culture Streptococcus thermophilus were established. The addition of milk protein improves the rheological characteristics of the product. Bacillus coagulans and Streptococcus thermophilus maintained more than 8 Log10 CFU/g of viable microorganisms during the product storage within 60 days. The use of Bacillus coagulans allows increasing the fermented product's antioxidant activity versus the antioxidant activity of the product when Streptococcus thermophilus is used alone. The results showed that the fermented dairy product itself to be an excellent carrier of Bacillus coagulans.
      原文链接:
    • NSTL
    • Elsevier

    Microencapsulation by spray drying of omega-3 lipids extracted from oilseeds and microalgae: Effect on polyunsaturated fatty acid composition

    Castejon, NataliaLuna, PilarSenorans, F. Javier
    9页
    查看更多>>摘要：In this work, microencapsulation of omega-3 lipids from sustainable sources, including oilseeds such as Salvia hispanica L., Echium plantagineum L. and Camelina sativa L., microalgal lipids (from Nannochloropsis gaditana) and enzymatically produced fatty acid ethyl esters (FAEEs), was successfully done by spray drying and their outcomes studied. Previous to microencapsulation process, lipid extracts from new omega-3 sources (chia, camelina and echium oilseeds and wet microalgal biomass of Nannochloropsis) were produced using Pressurized Liquid Extraction. The best microencapsulation efficiency was achieved for chia FAEEs (76.9%), while the lowest was obtained for camelina oil (58.8%) and Nannochloropsis gaditana lipids (57.0%) microcapsules, which also showed low emulsion stability. Analysis by GC-MS showed that microencapsulation process did not negatively affect omega-3 fatty acid profile of microencapsulated extracts. The percentage of omega-3 in each used lipid was similar before and after spray drying (no significant differences at 5% level). Under the optimal conditions, produced microcapsules ranged from 1.5 to 30 mu m and showed spherical shape and smooth surface without cracks. Thus, the proposed method provides an original approach to produce omega-3 microencapsulated lipid extracts from different nature, with high microencapsulation efficiency and payload, for potential applications in the development of foods enriched in omega-3 fatty acids.
      原文链接:
    • NSTL
    • Elsevier

    Pleurotus ostreatus: A potential concurrent biotransformation agent/ ingredient on development of functional foods (cookies)

    Espinosa-Paez, EdithHernandez-luna, Carlos E.Longoria-Garcia, SamuelMartinez-Silva, Paulina A....
    8页
    查看更多>>摘要：Pleurotus ostreatus is an edible mushroom with many functional compounds. In previous studies, it has been shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa by this fungus increases essential amino acids, diminishes antinutrients as well as improves the bioaccessibility of different compounds. The objective was to obtain a functional food based on biotransformed ingredients by solid-state fermentation with P. ostreatus and evaluate its properties and the effect the food processing has on them. Results showed that cookies made with fermented flours provide a higher antioxidant capacity, when compared with cookies made without fermented flours, while maintaining its antioxidant capacity after simulated digestion assay. They also showed higher content of bioavailable protein compared to wheat control cookie, higher fiber content and lower sugars compared to commercial cookies. Cookies had good sensorial acceptability. This study shows the potential use of biotransformed cereals and legumes by P. ostreatus in functional foods.
      原文链接:
    • NSTL
    • Elsevier

    Development and characterization of starch films prepared by extrusion blowing: The synergistic plasticizing effect of water and glycerol

    Zhu, JieKang, XueminWang, BinLiu, Pengfei...
    10页
    查看更多>>摘要：Herein, we have investigated the synergistic plasticizing effect of water (W) and glycerol (G) on the physicochemical and structural properties of starch-based films prepared by extrusion blowing. Fourier transform infrared spectroscopy (FT-IR) revealed that glycerol could act as a typical plasticizer in the presence of sufficient amounts of water (approximately 15%). All the films exhibited a B +V-type crystalline structure by X-ray diffraction (XRD). We hypothesize that there were two stages for the effect of plasticizer on the mechanical properties of the composite film. The crystallinity, thermal stability, and water vapor permeability (WVP) of the film initially decreased and then increased with increasing water content from 0 to 20%. The opposite trends were observed for surface smoothness and surface hydrophobicity. Moreover, the addition of 15% G-15% W coplasticizers was optimal for film blowing, which can substantially reduce the cost of producing starch-based films.
      原文链接:
    • NSTL
    • Elsevier

    The microbial population structure and function of peanut peanut and their effects on aflatoxin contamination

    Yao, YanpoGao, SuyanDing, XiaoxiaLi, Peiwu...
    10页
    查看更多>>摘要：Aflatoxin is a strong carcinogenic and toxic fungal toxin produced by Aspergillus flavus and other Aspergillus species, and can seriously threaten the health of consumers, thus becoming a global concern. Aflatoxin in agricultural products are closely related to biogeography and symbiotic microorganisms. It is not fully clear that how biogeography affects the assembly process of A. flavus and symbiotic microorganisms on plant. In this study, we analyzed the structure and assembly process of fungi and bacteria on the peanut. We also performed metagenome analysis to assess the relationships between functional genes and metabolic pathways in the microorganisms, aflatoxin and biogeography. Finally, our data showed that inoculation of beneficial microorganisms isolated from the healthy peanut-associated microbiome could significantly inhibit the enrichment of A. flavus and the production of aflatoxin in inoculated plants. Our results indicate that biogeography can significantly influence the assembly process of microorganisms, the activation of functional genes and metabolic pathways, the enrichment of aflatoxin-producing fungi. Manipulation of the peanut-associated microbiome, for instance, by inoculating peanut with beneficial strains, has potential to promote plant health. This will provide us with new ideas and perspectives on the early warning and effective prevention and control of aflatoxin contamination in agricultural products.
      原文链接:
    • NSTL
    • Elsevier

    Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting

    Mildner-Szkudlarz, SylwiaRozanska, MariaGaca, AnnaJelen, Henryk H....
    10页
    查看更多>>摘要：This study aimed to compare the volatile compounds of cold-pressed oils obtained from unroasted and roasted chokeberry, raspberry, blackcurrant, and strawberry seeds using comprehensive gas chromatography-mass spectrometry coupled to time of flight mass spectrometry (GC x GC-ToFMS). It is found that the seed type used and chemical composition affected the final aroma of berry oils. The volatile profiles of all berry oils from both unroasted and roasted seeds were dominated by nonheterocyclic chemical class (89% of the total volatiles) with esters predominant (32% of total nonheterocyclic compounds). Unroasted raspberry and blackcurrant coldpressed seed oils had a less complex volatile profile, and showed similarities between them and differences to chokeberry and strawberry seed oils. Chokeberry seed oil was characterized by the highest levels in ethyl propanoate, methylbutyl acetate, benzaldehyde, (E,E)-2,4-decadienal, acetoin, 3-penten-2-one, benzyl alcohol and strawberry seed oil by methyl acetate, isobutyl acetate, methyl 2-methylbutanoate, ethyl 2-hydroxypropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, (E,E)-2,4-heptadienal, 1-penten-3-one, and 3,7dimethyl-1,6-octadien-3-ol. N-containing and furanic-containing compounds contributed about 5% and 4%- 16%, respectively, of total amount of volatiles after seed roasting. Roasting was critical for increasing the concentration of compounds derived from lipid peroxidation, especially in blackcurrant seed oils. Profiling volatiles using SPME-GC x GC-ToFMS might be helpful in evaluating oils quality.
      原文链接:
    • NSTL
    • Elsevier

    Determination of the biosafety of potential probiotic Enterococcus faecalis and Enterococcus faecium strains isolated from traditional white cheeses

    Oruc, OrhanCeti, OrhanDarilmaz, Derya OnalYusekdag, Zehra Nur...
    9页
    查看更多>>摘要：The aims of this study were to characterize antibiotic resistance, determination of genotypic and phenotypic virulence characters; and to evaluate the safety of 12 Enterococcus faecalis and 8Enterococcus faecium strains isolated from Iranian and Turkish white cheeses. All strains were researched for production capability of cytolysin and gelatinase, biofilm formation and sensitivity against ten antibiotics. The presence of vancomycin resistance genes and virulence factors genes like cylA and cylB, esp, agg, asa1, EfaAfs, EfaAfm, cob, ccf, and hly were determined by polymerase chain reaction and sequence analysis. All the investigated strains were resistant to at least one class of antibiotic, and 40% of the strains were classified as multi drug resistant. E. faecalis RI 11, RI 17, RI 21 strains demonstrated both gelatinase and biofilm activities. Moreover, there was a significant correlation between gelatinase activity and the presence of gelE (P < 0.05). While ccf and asa1 genes were determined in all strains, efaAfm and clyB genes were not found in any strains. E. faecium RI 56, RI 58 and RI 59 strains were found to contain different molecular sizes of plasmid DNA. The phenotypic and genotypic characteristics of E. faecalis and E. faecium strains were determined in terms of functional and safety perspectives.
      原文链接:
    • NSTL
    • Elsevier

    Preparation and characterization of chitosan flake and chitosan nanopowder gels: A comparative study of rheological, thermal and morphological perspectives

    Wani, Touseef AhmedMasoodi, F. A.Akhter, Rehana
    9页
    查看更多>>摘要：Chitosan flakes (CF) were modified to chitosan nanopowder (CP), using planetary ball milling for 8 h. Dynamic light scattering (DLS) revealed and high resolution transmission electron microscopy (HRTEM) confirmed the nano size of CP. Least gelation capacity (LGC) of CF (3%) and CP (4%) was manipulated to fabricate gels with 1.5, 2, and 3 fold increase in LGC. The total color difference was higher in CP than CF gels and depended on concentration. Dynamic rheometry under temperature ramping (20-80 degrees C and 80-20 degrees C) showed stable viscoelasticity. Besides, optimal structural network was observed in CP8 and CF6. During temperature ramping, the damping factor (tan delta) for all the gels was 0.1 < 1, which confirmed the elastic behavior of the gels. Power law model revealed maximum shear thinning behavior in CP8 and CF6. Rapid increase in temperature of gels during thermogravimetric analysis (TGA) and high temperature differential scanning calorimetry (HDSC) revealed more thermal stability in CP than CF gels. The interconnecting gap of polymer gel matrix revealed through scanning electron microscopy (SEM) was higher in CF than in CP gels. In conclusion, the CP gels have comparable rheology but better thermal and matrix properties that could be explored for food and pharmaceutical applications.
      原文链接:
    • NSTL
    • Elsevier

    Potential of preparing meat analogue by functional dry and wet pea (Pisum sativum) protein isolate

    Zhu, Hong-GuangTang, Han-QiCheng, Yong-QiangLi, Zai-Gui...
    9页
    查看更多>>摘要：The process of replacing animal proteins with plant-based proteins is still faced with the uncertain structural and processing properties of the isolated plant proteins. This study evaluated pea proteins obtained by dry (air classification combined with electromagnetic separation) and wet (isoelectric point precipitation) separation at the process-function-product level. The results showed that there was a significant difference in the purity of the isolated pea proteins obtained by dry (72.3 +/- 0.7 g/100 g) and wet (89.2 +/- 0.5 g/100 g) separation. High performance liquid chromatography, SDS gel electrophoresis and fluorescence analysis techniques showed that the dry-separated proteins maintained their native structure and presented excellent solubility and water absorption property, which lead to a porous and soft meat analogue. Although the wet separation resulted in denaturation of the protein, the essential amino acids contents were closer to the recommended level. Due to its higher purity, wet-separated proteins had better emulsification and foaming properties, and the resulting dough was more solid-like with higher hardness than dry-separated proteins. This study allowed a deeper understanding of pea proteins obtained by dry and wet separation and their potential use in the development of meat analogues.
      原文链接:
    • NSTL
    • Elsevier

    Relationship between total cell counts and exopolysaccharide production of Streptococcus thermophilus T9 in reconstituted skim milk

    Varga, LaszloKerenyi, ZoltanKorcz, Evelin
    7页
    查看更多>>摘要：The main objective of this study was to establish a correlation between total bacterial count (TBC) and exopolysaccharide (EPS) production in a specific Streptococcus thermophilus strain. TBC was determined based on realtime quantitative polymerase chain reaction (qPCR) standard curves of S. thermophilus T9 cultured in reconstituted skim milk. EPS yields were measured following isolation and purification steps using a dextran standard curve. The relationship between TBC of and EPS production by S. thermophilus T9 was analyzed alongside these standard curves. The results showed that EPS yield reached 36.6 +/- 0.8 mg L-1 following 6 h of incubation. Over the same period, the streptococcal counts measured by qPCR increased from 4.71 +/- 0.15 to 7.52 +/- 0.09 log10 TBC mL-1. Overall, EPS biosynthesis has been shown to be a growth-related trait in S. thermophilus T9 (R2 = 0.991). In conclusion, the monitoring of TBC may provide an insight into the mechanism of EPS production and, therefore, its use can be recommended for this purpose and for EPS quantification. To our knowledge, this is the first research that has associated qPCR-based TBC with EPS yield in S. thermophilus.
      原文链接:
    • NSTL
    • Elsevier