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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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    Determination of some quality indices of rainbow trout fillets treated with nisin-loaded polyvinylalcohol-based nanofiber and packed with polyethylene package

    Oner, BurcuMeral, RaciyeCeylan, Zafer
    7页
    查看更多>>摘要：The combined application of nisin-loaded poly(vinyl alcohol)-based nanofibers (NP) with polyethylene (PE) packs were presented to be a new food nanotechnology application. In the electrospinning process, flow rate, distance, and voltage were defined to be 1.2 mL/h, 8 cm, and 20 kV, respectively. The zeta potential value and the average diameter of electrospun nanofibers were found as -3.38 mV and 150.88 nm, respectively. SEM images revealed that fibrous, smooth, and ultrafine nanofibers were successfully obtained. During ten days, this combination delayed Total Mesophilic Bacteria (TMB: from 5.03 to 3.52 log CFU/g) and Lactic Acid Bacteria growth (LAB: from 3.22 to 2.02 log CFU/g) in fish fillets by 31% and 38%, respectively (p < 0.05). The fish fillets coated with nisin-loaded PVA-based nanofibers had better sensory quality than the control group samples. Also, the off-odor formation in fish fillets was effectively limited and the L* (changes: 49.18 and 50.36) of the fish fillets treated with NP was defined to be more stable during the analysis period (p < 0.05).
      原文链接:
    • NSTL
    • Elsevier

    Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability

    Kumar, YogeshRoy, SoumenDevra, ArihaDhiman, Atul...
    10页
    查看更多>>摘要：The present research explored the potential of probe ultrasound homogenizer and hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) treatment (12 min at 20%, 30%, 40% amplitude) and stabilizers xanthan gum (XG; 0.5% w/w), guar gum (GG; 0.5% w/w), and XG/GG (1:1) on emulsion storage stability (ESS), physicochemical and rheological properties of mayonnaise were studied. Rheological data comprising of shear rate (gamma) and shear stress (tau) was analysed through four different rheological models (Herschel-Bulkley, Casson, Power Law, and Carreau-Yasuda models), and their fitness was evaluated. The samples exhibited non-Newtonian, pseudoplastic behaviour with flow behaviour index (n) < 1 and consistency index (K) 43.58-72.38 Pa sn. The apparent viscosity measured at a shear rate of 0-20/sec, was decreased steeply, by the application of 40% amplitude, most prominent in GG samples (1007 Pa s to 608 Pa s) while compared with XG (1625 Pa s to 1304 Pa s). The increase in US amplitude caused a linear increase in the refractive index (ranging from 1.3681 to 1.3791) and decreased pH (ranging from 3.686 to 3.523). A significant reduction in whiteness (L* value) from 78.300 to 73.860 was noted for XG/GG (1:1) samples. The ESS decreased with an increase in US amplitude, and 40% US amplitude-modulated GG sample had the least ESS (90.14%) among all treated and control samples. However, treated samples had higher ESS than the market sample (86.50%).
      原文链接:
    • NSTL
    • Elsevier

    Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions

    Ouyang, YuanyuanMu, DongdongLi, XingjiangLuo, Shuizhong...
    10页
    查看更多>>摘要：Food-grade material fibril is progressively recognized as an important fundamental area of current research to improve the functionality of foods. This work investigated the fibrillation of soy protein isolate (SPI) heated at different temperatures (80 and 95 degrees C) and NaCl concentration (0-320 mmol/L). The rheological and emulsifying properties were also analyzed, and the contribution of fibril structures was determined. ThT and FTIR assay indicated that the amount of soy protein isolate fibril (SPF) was independent of temperature, but the speed of SPI fibrillation was proportional to it. TEM showed the structure of fibrils was various. SPF formed at 80 degrees C was more flexible than 95 degrees C. With the increase of NaCl concentration, the diameter of SPF formed at 80 degrees C was thicker, and the fibrils were entangled together at the excessive salt concentration (>80 mmol/L). The transparent local gelation of fibrils was observed at 95 degrees C, and it imparted a higher viscosity. Moreover, the emulsifying property of SPF was significantly increased due to the quick absorption and high viscosity onto the oil-water interface. The results also suggested that flexible fibrils can be faster to adsorb to the droplet surface. These findings may inspire the application of protein fibril.
      原文链接:
    • NSTL
    • Elsevier

    Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil

    Oliveira, Aryane RibeiroRibeiro, Alline Emannuele ChavesGondim, Italo CareliSantos, Elaine Alves dos...
    9页
    查看更多>>摘要：The aim of the present study was to isolate and characterize yam's (Dioscorea alata L.) starch in terms of its physicochemical, technological and structural properties. The starch isolated in the present study showed 96.58% of total starch (25.77% of amylose and 74.23% of amylopectin). Yam starch (YS) showed a higher proportion of long chains of amylopectin, 23.97% +/- 1.10 of relative crystallinity, type B crystallinity pattern, and marked amylose leaching in the range of 75-95 degrees C. The onset and peak temperatures were at 69.62 degrees C +/- 0.16 and 74.81 degrees C +/- 0.11, respectively, and the gelatinization enthalpy was 12.15 J g-1 +/- 0.25; the pasting temperature was 72.47 degrees C +/- 0.41, the peak viscosity was 2031 cP +/- 12.19, the breakdown viscosity was 1193.75 cP +/- 41, the setback viscosity was 755.75 cP +/- 34.71, and the final viscosity was 1554 cP +/- 90.46. The starch texture profile showed 1.96 N +/- 0.28 of hardness, 1.01 +/- 0.04 of springiness, and 0.322 +/- 0.04 of cohesiveness. The results indicated that YS can be a very important source in food production, and can be applied to crunchy foods, salad dressings, and ready-made desserts.
      原文链接:
    • NSTL
    • Elsevier

    Antifungal efficacy of paeonol on Aspergillus flavus and its mode of action on cell walls and cell membranes

    Li, QianZhao, YingXie, YanliZhu, Xiaoman...
    9页
    查看更多>>摘要：Aspergillus flavus (A. flavus) contaminates agricultural products and endangers human health. Plant-derived natural compounds are potential antifungal agents that are superior to chemical fungicides. Paeonol can effectively inhibit A. flavus growth, and its potential antifungal actions were investigated by examining a series of phenotypic changes. The damage to cell walls was visualized by surface ultrastructural characterization and quantified by the decreases in beta-1,3-glucan and chitin content. The integrity of the cell membranes was damaged, as indicated by propidium iodide (PI) staining, cell constituent release, relative conductivity, pH values, and the contents of extracellular metal ions (e.g., K+ and Na+). Furthermore, paeonol decreased the content of total lipids, induced lipid peroxidation, altered glycerol content, and destroyed trehalose. Finally, paeonol also reduced the pathogenicity of A. flavus in both peanuts and corn kernels. This study proposes paeonol as a new antifungal agent for use against A. flavus and provides new insights into the mechanism underlying the alterations in A. flavus in response to paeonol.
      原文链接:
    • NSTL
    • Elsevier

    Emerging non-thermal processing techniques for preservation of tender coconut water

    Pandiselvam, R.Babu, Ardra C.Kothakota, AnjineyuluManikantan, M. R....
    12页
    查看更多>>摘要：Tender coconut water (TCW) possesses appreciable nutritional and health-promoting benefits. The high nutritional potential of the drink had raised the overall demand globally among the consumers. Nevertheless, the processing and appropriate shelf-life extension is significant hurdles in tapping the nutritional potential of TCW. Besides, the possible chance of enzymatic browning and the associated biochemical reactions impart unfavorable effects to the TCW quality parameters. Although thermal processing techniques are being widely explored, their inherent limitation and the generation of off-flavor and discoloration urge to explore alternative non-thermal techniques. The major mechanism of non-thermal techniques behind enzyme inactivation and antimicrobial effect is the conformational change of protein structure and cell destruction, respectively. In this review, the application of non-thermal techniques viz. ozone technology, high-pressure processing, filtration, ultrasound, ultraviolet, cold plasma, pulsed light, and electric field treatments are explored and compared.
      原文链接:
    • NSTL
    • Elsevier

    Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product

    Devi, Palanisamy BrunthaRajendran, Suresh
    8页
    查看更多>>摘要：The influence of starter culture on finger millet-horse gram (cereal-legume) co-fermented Indian indigenous food product (dosa) on antioxidant and nutraceutical properties was investigated. Microbial consortium (Lactobacillus plantarum, Enterococcus faecalis and Saccharomyces cerevisiae) was used as starter inoculum. Controlled fermentation (8 h, 5% inoculum) enhanced the total phenolic content 1.5-fold which certainly associated with antioxidant activities. Significant (p < 0.05) increase in reducing power and free radical scavenging activities were observed in fermented batter and its corresponding product (dosa) compared to unfermented one. Caffeic acid, quercetin, gallic acid, p-coumaric acid, and syringic acid were detected as key phenolic acids in the product. Solubility of antioxidant compounds increased after in vitro gastrointestinal digestion for the dosa and attained good sensory score. Amino acid profile revealed 1.06-fold increase in the total essential amino acid and 21% rise in lysine content during controlled fermentation. Other essential amino acids viz. methionine, cysteine, histidine, isoleucine, valine, leucine and tryptophan also increased notably. Significant (p < 0.05) increase in extractable rate of minerals, protein and starch digestibility and decrease in phytate content were observed during fermentation. Thus, the controlled fermented product with significant nutrient content and antioxidant properties, and high acceptability would be used as a nutraceutical product.
      原文链接:
    • NSTL
    • Elsevier

    Octenyl succinate esterified gum arabic stabilized emulsions: Preparation, stability and in vitro gastrointestinal digestion

    Wang, ZhanxiangMa, DaGan, LiangLu, Xuanxuan...
    10页
    查看更多>>摘要：Octenyl succinate esterified gum arabic (OSGA) with degree of substitution of 1.6% was successfully synthesized. Structural changes from the octenylsuccinylation of Arabic gum were investigated by FT-IR. The emulsifying ability of OSGA was studied by comparing with whey protein isolate (WPI) and sodium starch octanoyl succinate (OS-st). The minimum concentration of OSGA, WPI and OS-st to stabilize emulsions with 20% oil phase was 0.6%, 0.4% and 0.8%, respectively. The average droplet size of 0.8% WPI, OSGA and OS-st stabilized emulsion was 280, 484 and 929 nm, respectively. All these three emulsifiers exhibited reduced emulsifying ability at acidic conditions. But all the emulsions had excellent stability under alkaline conditions. Unlike the other two emulsifiers, OSGA stabilized emulsions maintained great stability at high temperature and ionic strength conditions. Emulsions formed by OSGA remained stable at heating temperature up to 90 degrees C and ionic strength up to 500 mM. The final extent of lipid digestion in emulsion stabilized by OSGA was 53%, which was similar to that of OS-st stabilized emulsion and smaller than that of WPI stabilized emulsion (75%). This research provides strong evidence for wide application of OSGA in emulsion food products, especially in some food containing high salt or requiring high temperature treatment.
      原文链接:
    • NSTL
    • Elsevier

    Fabrication of antibacterial fibrous films by electrospinning and their application for Japanese sea bass (Lateolabrax japonicus) preservation

    Zhang, YingyingYang, LanDong, QingfengLi, Li...
    9页
    查看更多>>摘要：Poly(hexamethylene biguanide) hydrochloride (PHMB) loaded poly(vinyl alcohol) (PVA) fibrous films were produced via electrospinning as active food packaging material. Fourier transform infrared spectroscopy analysis confirmed that PHMB has been incorporated into the PVA fibers and scanning electron microscopy analysis indicated that the fibrous films were successfully prepared. The thermal stability and antibacterial activity of PVA/PHMB fibrous films were tested. The application of fibrous films on the preservation of Japanese sea bass (Lateolabrax japonicus) during cold storage at 4 degrees C was investigated. Compared with the control sample, PHMB loaded PVA fibrous films effectively lowered the total viable count, inhibited Pseudomonas spp. and H2S-pro-ducing bacteria, as well as delayed the production of total volatile basic nitrogen. The results revealed that PVA/PHMB fibrous films had a positive effect on maintaining quality and extending the shelf life of sea bass.
      原文链接:
    • NSTL
    • Elsevier

    Prevalence and molecular characterization of multidrug-resistant and beta-lactamase producing Salmonella enterica serovars isolated from duck, pigeon, and quail carcasses in Mansoura, Egypt

    Elshebrawy, Hend AliMahros, Mahmoud AhmedAbd-Elghany, Samir MohammedElgazzar, Mohammed Mohammed...
    10页
    查看更多>>摘要：To date no available data concerning the prevalence and characterization of Salmonella spp. in duck, pigeon, and quail carcasses in Egypt or even in Africa. This study was therefore undertaken to determine the prevalence, serotypes, antibiotic resistance profiles, virulence genes, and beta-lactamase genes of Salmonella isolates from duck, pigeon, and quail carcasses marketed in Mansoura, Egypt. Salmonella spp. were detected in 62%, 40%, and 46% of duck, pigeon, and quail carcasses, respectively, with an overall prevalence of 49.3% (148/300). Salmonella marker gene; invA was detected in all of the 158 isolates, while the other virulence genes; hilA, stn, and spvC were detected in 91.8%, 65.8%, and 22.8%, respectively. S. Typhimurium, S. Kentucky, and S. Enteritidis were the most prevalent serotypes. Among the Salmonella isolates identified, 5.1%, 16.5%, and 75.9% were classified as pan-drug resistant (PDR), extensively-drug resistant (XDR), and multidrug resistant (MDR), respectively. beta-lactamase resistance genes detected in 10 (13.2%) out of the 76 ampicillin-resistant Salmonella isolates. bla(CMY-1) was the most identified beta-lactamase gene (n = 8), followed by bla(OXA-2) (n = 5) and bla(CMY- 2) (n = 1). Our findings demonstrated a widespread contamination of poultry carcasses by MDR Salmonella, which constitutes a significant public health issue due to the potential of their transmission to humans via food chain.
      原文链接:
    • NSTL
    • Elsevier