查看更多>>摘要：This study aimed to investigate the effect of different types of proteolytic enzymes (flavourenzyme, savinase, subsitilin, and savinase) on the technological and bioactive properties of glutenin hydrolysate. The degree of hydrolysis (DH) of the glutenin proteins significantly differed according to the enzyme types (p < 0.05). SDS patterns showed that the number and density of the bands decreased as the DH increased and the lowest molecular weight peptide fractions was observed in savinase and subsitilin hydrolysates. In general, hydrolysates with low DH had superior technological properties (oil absorption capacity, hydrophobicity, emulsifying activity, and stability index) compared to the higher ones. After enzymatic hydrolysis, the beta sheet (%) of the hydrolysates increased, and the beta turn (%) decreased compared to the control sample. The antioxidant capacity of the glutenin significantly increased by enzymatic hydrolysis (p < 0.05). The highest ABTS radical scavenging activity and FRAP activity was found in savinase and subsitilin hydrolysates with relatively higher DH. All hydrolysates exhibited an anti-diabetic effect depending on the DH. The anti-diabetic activity of the hydrolysate increased with increasing DH value. Hydrolysate samples showed no cytotoxic effect on the HEK293 healthy cell line, whereas hydrolysates exhibited cytotoxic effects on MIA PaCa 2 and CaCo 2 cancer cell lines.
Boudebouz, AbdelazizRomero, AgustiHermoso, Juan F.Boque, Ricard...
12页
查看更多>>摘要：The aim of this study was to assess how different conditions used on the centrifugation step during olive oil extraction affect its quality by considering the balance of fatty acid alkyl esters (FAAEs) and their precursor alcohols. All the experiments were carried out under real working conditions in a two-phase decanter followed by a vertical centrifuge (VC) and different water injection doses and paste injection rates were tested. The fruits used were from 'Arbequina' variety at two different maturity stages and the balances of alcohols and FAAEs were measured at the outlets of both, decanter and VC, with respect to the system inlet. Results show that the paste injection rate affects the content of alcohols and FAAEs in the final oil, which tend to increase when working closer to the maximum capacity of the decanter. Different behaviors have been detected when dealing with unripe or ripe fruits. Similarly, the water addition doses have different effects on the FAAEs and alcohols formation depending on the maturity status. Therefore, both the decanter and the step decanter to vertical centrifuge are key points that, when properly controlled, allow minimizing FAAEs formation, which is essential for obtaining quality oils.
查看更多>>摘要：A new technique, plasma activated water (PAW), was used to inactivate bacteria on the tomato surface. The PAW was generated at 60 Watts (W) for 20 min using air flow rates at 6 or 10 standard liter per min (slm) with 1 or 2 plasma jet(s). Tomatoes inoculated with Salmonella Typhimurium, Escherichia coli, or Listeria monocytogenes were treated by the PAW for 30, 60, 90, 120, 150, 180 or 210 s. Significantly higher reductions (p < 0.05) of bacterial populations were obtained with 2 plasma jets. More than 5 log reductions of S. Typhimurium, E. coli, and L. monocytogenes were obtained when treated with 2 acting plasma jets for 30, 180, and 210 s, respectively. When treatment time increased, lower values of pH and higher values of oxidative reduction potential, nitrite, nitrate, ozone, and peroxide were obtained. An analysis of the electron paramagnetic resonance confirmed the generation of reactive oxygen species in PAW. This study showed that PAW was effective against bacteria on tomato surfaces and offered evidences for the antibacterial mechanism of PAW.
查看更多>>摘要：The effects of six modification methods (microwaving, steam, extrusion, superheated steam, fermentation and enzymatic treatments) on the chemical composition, processing quality characteristics and antioxidant capacity of wheat bran were determined. Compared with unmodified control bran, all six modification methods had a significant impact on the physical and chemical properties and antioxidant capacity. Microwaving, steam, extrusion, superheated steam and enzymatic treatments could significantly increase the content of folic acid, but decreased the content of vitamin B2. Fermentation increased the proportion of soluble dietary fiber and changed the ratio of insoluble/soluble dietary fiber from 13.65:1 to 8.74:1. The content of water extractable arabinoxylan after microwaving, extrusion and fermentation increased by 12.3%, 33.6% and 46.4%, respectively. Extrusion increased the swelling force of the bran. All modifications increased the total phenolic and ferulic acid contents and the bound ferulic acid content was highest after the steam and extrusion treatments. Enzymatic treatment reduced the DPPH radical scavenging capacity by 16.9%, microwaving increased the ABTS radical scavenging capacity by 12.53% and extrusion increased the ORAC(oxygen radical absorbance capacity) by 4.15%. Overall, extrusion resulted in the greatest improvements in the nutritional and processing qualities of bran, and the greatest increases in its phenolic content and antioxidant capacity.
查看更多>>摘要：Non-Saccharomyces yeasts have been used for many years due to their technological potential, particularly as a "booster" of wine fruity aroma in mixed fermentations with Saccharomyces cerevisiae. Recently, a new application has emerged, bioprotection, which consists in colonizing the environment in the context of sulfite reduction in wines. The chemical and sensory impact of non-Saccharomyces yeast according to different modes of application in a context of fermentation without addition of SO2 was evaluated through trial with Merlot N. (Vitis vinifera L.). An effective niche occupation by non-Saccharomyces yeasts was highlighted during the prefermentary stages by Quantitative-PCR and MALDI-TOF MS identification. Chemical analysis (GC-MS and GC MS/MS) of finish wine showed the significant impact of the dose applications, with bioprotection characterized by linear esters and sequential application by acetates of higher alcohol contents. Moreover, a separation according to the species used in bioprotection was revealed. Finally, using a panel trained, the sensory analysis confirmed that the use of non-Saccharomyces yeast was a fruity booster in sequential inoculation and, to a less extent, when used as bioprotection. This study shows for the first time that the use of non-Saccharomyces yeast as a bioprotection has a significant impact on the aromatic profile of wines.
查看更多>>摘要：To acquire stable non-covalent functionalized carbon nanotubes with good dispersion and biocompatibility, cinnamaldehyde-chitosan conjugates (CA-CS conjugates) were synthesized to modify carbon nanotubes. The functionalized carbon nanotubes (CA-CS-CNTs) were characterized by FTIR, TGA and TEM. CA-CS-CNTs could be dispersed well in water, and the loading of CA-CS conjugates on carbon nanotubes was about 23%. CA-CS-CNTs were further extended to immobilize porcine pancreatic lipase (PPL), and the successful attachment of PPL onto CA-CS-CNTs was revealed by the result of FTIR. The lipase loading and relative lipase hydrolysis activity of immobilized PPL (CA-CS-CNTs-PPL) reached 248 mg/g and 8064 U/g, respectively. CA-CS-CNTsPPL possessed good thermostability, and maintained 69% of enzyme activity after reusing 7 times. Additionally, characteristic flavor of strong aromatic liquors, ethyl caproate, was prepared using CA-CS-CNTs-PPL as biocatalysts, and the highest yield of 88% was observed. CA-CS-CNTs-PPL possessed positive properties, which could be expected to become low-cost and useful biocatalysts.
Siguenza-Andres, TeresaGallego, CristinaGomez, Manuel
6页
查看更多>>摘要：The effect of incorporating different forms of cassava (flour, native and sour starch) on the quality of gluten-free breads was evaluated. Ten or 20% of a maize starch/rice flour mixture was replaced by these cassava products. Pasting and hydration properties of the mixtures were analysed. The rheology of doughs obtained was also studied. The breads produced were evaluated for specific volume, weight loss, texture, and sensory characteristics. The rheology of the doughs did not change with the addition of cassava starch, but cassava flour increased the G ' and G '' values. These changes are more related to the cold hydration properties than to the pasting properties of the mixes. Ten percent of cassava products incorporation improved the quality of the bread by increasing their specific volume. However, this increase was smaller when 20% of cassava products were added. The incorporation of 20% of cassava flour in breads reduced their specific volume significantly. Breads with cassava starch were softer after 7 days of storage than control bread. Furthermore, their crumbs were more cohesive and less dry in the mouth, especially for sour starch. Cassava starches and, to a lesser extent, cassava flours can help to improve the quality of gluten-free breads.
Lee, Min HyeockLee, In YoungChun, Yong GiKim, Bum-Keun...
10页
查看更多>>摘要：In the present study, beta-caryophellene (BCP) was encapsulated using five different carrier lipids composed of FAs with different chain lengths and degrees of saturation: medium-chain triglyceride (MCT), coconut, olive, and soybean oils, and cocoa butter. In order to investigate effects of type of carrier lipids on physical stability, various food processing treatments including thermal, freeze-thaw, and ionic strength treatments were inflicted to the lipid nanocarriers containing BCP. The initial droplet sizes and PDI of all lipid nanocarriers were maintained after thermal (LTLT, HTST, and autoclave) and salt treatments. Additionally, more than 96% of encapsulated BCP remained even after autoclave treatment. Although the droplet sizes and PDI increased after freeze-thaw treatment, the lipid nanocarriers with MCT oil maintained their high dispersion stability (PDI < 0.3) even after 3 freeze-thaw cycles. For determining storage stability, the laser scanning turbidimetry assay was carried out at 4 and 25 degrees C. The creaming formation caused by coalescence during storage was remarkable in the lipid nanocarriers with olive oil and soybean oil, while the lipid nanocarriers with MCT oil composed of only saturated FAs exhibited high dispersion stability. Moreover, the fasted lipid digestion was observed in the lipid nanocarrier with MCT oil.
Cheng, YuDonkor, Prince OforiYeboah, Georgina BenewaaAyim, Ishmael...
10页
查看更多>>摘要：The influences of the ultrasound frequency and pretreatment duration on the viscoelastic properties and microstructure of whey protein emulsion gels (WPEG) were investigated using dual-frequency ultrasound in sequential mode. And the effect of ultrasound modification of whey protein on the in vitro digestion of WPEG was assessed. The results showed that ultrasonic pretreatment could improve the viscoelastic properties and microstructure of WPEG. WPEG pretreated with an ultrasound sequence of 20 and 28 kHz for 10 min exhibited better storage modulus (G ') and microstructure compared to the control. The final G ' and final tan delta of WPEG increased by 184% and 8% respectively compared with the control. CLSM and SEM showed that ultrasound pretreatment could result in the formation of a compact and fine network. The ultrasound pretreatment improved the digestion of WPEG by enhancing the acid and base consumption during gastric and intestinal digestion, respectively. It was suggested that dual-frequency ultrasound in sequential mode could influence the fate of WPEG during gastrointestinal digestion by changing the microstructure of WPEG. Dual-frequency ultrasound could potentially be used to develop foods with new nutritional properties.
查看更多>>摘要：Non-bovine milk plays a pivotal role in providing food security and economic upliftment of people. Moreover, non-bovine milk of minor mammalian species viz. camel, goat, sheep, etc. are mostly correlated with specific nutritional and medicinal virtues. Pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety. However, certain limitations linked with intensive heat treatments like nutritional losses, color modifications, and flavor changes have led to an exploration of emerging technologies to produce wholesome milk products with better retention of nutrients and biological components. The most notable emerging technologies studied for non-bovine milk and milk products are thermal (ohmic and microwave heating) and non-thermal (high pressure processing, UV, ultrasound, and pulse electric field) technologies. This review presents the application of emerging technologies on microbial inactivation, shelf-life enhancement, and their effects on the nutritional attributes of non-bovine milks. These technologies have shown huge potential in preserving nutritional components while imparting safety and offers opportunities to develop products with distinct texture and flavor profiles.
NSTL
Elsevier