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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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    Effects of crude Sphallerocarpus gracilis polysaccharides as potential prebiotics on acidifying activity and growth of probiotics in fermented milk

    Shen, QiangLi, XingLiu, DiruWang, Kai...
    11页
    查看更多>>摘要：Sphallerocarpus gracilis is a medicinal and edible plant in China with high nutritional value. This paper reports on the potential application of crude polysaccharides from Sphallerocarpus gracilis (SGP) as prebiotics. The crude SGP was characterized, and its digestibility, positive effects on acid production and growth of probiotics during milk fermentation and shelf life were also investigated. It was observed that the contents of total carbohydrates, reducing sugar and protein of crude SGP were 72.62 +/- 0.32%, 18.56 +/- 0.16% and 0.12 +/- 0.01%, respectively. Crude SGP had lower (P < 0.05) hydrolysis degree (1.52% and 3.04%, respectively) in the simulated gastrointestinal fluid and alpha-amylase solution than that of fructooligosaccharides (2.48% and 3.87%, respectively) and inulin (2.24% and 3.43%, respectively). It was found that crude SGP could both improve the acidifying activity and growth of Streptococcus thermophilus, Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus during the milk fermentation (P < 0.05). During shelf life, the viable probiotics population in fermented milk supplemented with crude SGP was notably larger (P < 0.05) than that of fermented milk containing fructooligosaccharides or inulin. Overall, these findings clearly indicate that the crude SGP has a potential to be exploited as novel prebiotics.
      原文链接:
    • NSTL
    • Elsevier

    Emulsification and gelation as a tool for iron encapsulation in food-grade systems

    Naktiniene, MilginteEisinaite, ViktorijaKersiene, MildaJasutiene, Ina...
    10页
    查看更多>>摘要：In this study, food-grade microencapsulation systems - double emulsions and water-in-oleogel dispersions were developed as carriers for iron. Double emulsions with iron located in different water phases were produced and characterized by stability, droplet size, rheology, and iron entrapment efficiency. The effect of carnauba wax and beeswax concentration (30, 50, 100, 150 g/kg) on the physical and chemical stability of water-in-oleogel dispersions as well as the ability to encapsulate iron were examined.
      原文链接:
    • NSTL
    • Elsevier

    HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage

    Leng, PengHu, Hang-WeiCui, Ai-HuaTang, Hong-Jie...
    9页
    查看更多>>摘要：In this study, the flavor fingerprint of post-harvest peach fruits from Amygdalus persica L. Yingshuanghong (YSH) was developed and volatile organic compounds (VOCs) were investigated via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combining with principal component analysis (PCA). Results identified 52 signal peaks corresponding to 32 compounds were classify as esters, aldehydes, ketones, and alcohols. However, 10 compounds were unknown. Differences in the VOCs of peach fruits packaged with different preservation methods during storage were revealed in topographic plots and fingerprints. Increased storage time increase the YSH's VOCs content produced due to ripening, especially esters, such as isoamyl acetate, ethyl octanoate, and ethyl butyrate. In contrast, the content of aldehydes and alcohols contents decreased, including benzaldehyde, (E)-2-hexenal, 2-methylbutanal, hexanal and n-hexanol. Subsequently, PCA was performed based on the signal intensity of the identified VOCs, and the results clearly showed that these samples would be well distinguished in a relatively independent space. The Y2 group (nano-composition packaging materials) had a good application prospect in the post-harvest preservation of honey peaches. Flavor visual spectrum could be of great potential to predict the maturity of the fruits and evaluate preservation efficiency differences in the future.
      原文链接:
    • NSTL
    • Elsevier

    Steam explosion pretreatment of soy sauce residue for improving the soybean paste flavor

    Liu, TingtingDing, KailiZhou, XinyunPan, Zhi-Hui...
    7页
    查看更多>>摘要：The addition of soy sauce residue (SSR) during soybean paste fermentation usually reduces the flavor quality due to high content of fibers. Steam explosion (SE) pretreatment is an effective way to promote the fiber degradation. In this study, SE-pretreated SSR was investigated and exploited during soybean paste fermentation. SE pretreatment increased the numbers of holes and the surface irregularity, resulting in a more pronounced wrinkled surface and looser internal structure than other pretreatments. Over half of cellulose and 10 percentage of hemicellulose were released from the dense structure of SE-pretreated SSR. The addition of 3-10 percentage of the SE-pretreated SSR was more suitable for soybean paste fermentation. The flavor formation of SSR during soybean paste fermentation was enhanced by SE pretreatment. In brief, SE pretreatment of SSR improve the quality of soybean paste.
      原文链接:
    • NSTL
    • Elsevier

    Thermal inactivation of Salmonella, Listeria monocytogenes and Enterococcus faecium NRRL B-2354 in desiccated shredded coconut

    Zhu, Mei-JunDhowlaghar, NitinTang, Juming
    7页
    查看更多>>摘要：Desiccated shredded coconut (DSC) products have been implicated in multiple Salmonella outbreaks and Listeria monocytogenes recalls. The objective of this study was to evaluate the thermal resistance of Salmonella and L. monocytogenes in DSC as impacted by water activity (aw), and the suitability of Enterococcus faecium NRRL B-2354 as a surrogate for these foodborne pathogens during thermal processing of DSC. The inactivation kinetics of each strain in DSC fitted the log-linear model well; their thermal tolerances were inversely related to aw. The D80 degrees C-, D85 degrees C-, and D90 degrees C-values of Salmonella were 38.7, 15.5, and 6.0 min at aw 0.45 compared to 53.2, 28.0, and 12.5 min at aw 0.25 under respective temperatures. For aw 0.25 and 0.45 DSC, D-values of E. faecium ranged from 49.6 to 6.5 min and 85.5 to 24.2 min at 80-90 degrees C, which were 1.4-1.9 and 1.1-1.3 times of those of Salmonella at the tested temperatures, indicating E. faecium is an appropriate surrogate of Salmonella during thermal processing of DSC. Compared to Salmonella, L. monocytogenes exhibited less thermal resistance in DSC. This study provides useful information for the food industry to develop thermal inactivation strategies to control Salmonella and L. monocytogenes during the post-drying process of DSC.
      原文链接:
    • NSTL
    • Elsevier

    Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat

    Xiong, MinBai, TingmeiChen, DaiwenZhang, Qing...
    8页
    查看更多>>摘要：Soluble and insoluble dietary fiber (SDF and IDF) were extracted from quinoa and wheat. Results showed that all the dietary fiber (DF) samples exhibited typical infrared spectrum characteristics of polysaccharides. Compared with wheat soluble dietary fiber (WHSDF), quinoa soluble dietary fiber (QU(SDF)) displayed a compact structure, higher reducing power and digestive enzyme inhibitory activity. WHSDF showed stronger DPPH radical scavenging activity than QU(SDF). Quinoa insoluble dietary fiber (QU(IDF)) and wheat insoluble dietary fiber (WHIDF) displayed similar network structure, but the alpha-glucosidase inhibitory activity of WHIDF was higher than QU(IDF). Moreover, the bound polyphenols in QU(IDF) and WHIDF also showed better DPPH radical scavenging activity and alpha-amylase inhibitory activity. In summary, the DF of quinoa and wheat showed different structural, physico-chemical and functional properties, and in both samples bound polyphenols had significant contributions to the antioxidant and hypoglycemic capacity of IDF.
      原文链接:
    • NSTL
    • Elsevier

    Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages

    Akman, Perihan KubraOzulku, GorkemTornuk, FatihYetim, Hasan...
    8页
    查看更多>>摘要：Recently, there has been a growing interest for fermented food and drinks in the world for their possible health benefits. In this study, some lactic acid bacteria (LAB) strains were isolated from two different traditionally fermented Turkish beverages, gilaburu and shalgam and characterized in terms of their probiotic properties. According to obtained results, all the isolates had high resistance to low pH (2.5). Lactiplantibacillus pentosus strain XL963 was the most resistant bacteria to the acidity with a reducing rate of 1.05%. Meanwhile, Lactiplantibacillus. plantarum subsp. plantarum strain W2 was the most resistant isolate to bile salts while Limosilactobacillus fermentum strain Akhavan E3 was the most sensitive one with a reducing ratio of 7.33% at amount of 1.5% bile salts. All the isolates were able to deconjugate the bile salts at varying levels. The antimicrobial effect of the isolates on the test pathogens was also variable. Moreover, bacterial cells showed highly adhesive ability on the Caco-2 adenocarcinoma intestinal epithelial cells from ratio of 37%-88%. In conclusion, in this study, findings indicated that LAB strains isolated from traditional gilaburu and shalgam beverages exhibited high probiotic potential and could be used for designing different functional food products with great bioactive properties.
      原文链接:
    • NSTL
    • Elsevier

    Clostridium perfringens suppressing activity in black soldier fly protein preparations

    Dong, LiyouAriens, Renata M. C.America, Antoine H. P.Paul, Aman...
    9页
    查看更多>>摘要：Clostridium perfringens is a commensal, but also an opportunistic pathogen that can lead to lethal diseases as a result of overgrowth when homeostasis is disrupted. The current course of treatment is antibiotics. However, with increasing antibiotic resistance alternatives are required. We investigated the antimicrobial capacity of digest from different black soldier fly- and mealworm-derived fractions towards C. perfringens by using in vitro models. Culturing C. perfringens with digest of insect-derived fractions showed that fractions containing black soldier fly larvae protein significantly (p < 0.05) inhibited the growth of C. perfringens. In relation to this effect, many small (<5 amino acids) anti-microbial peptides were identified. The impact on healthy microbiota was also investigated through 16S rRNA sequencing and SCFA secretion following exposure of healthy faecal-derived microbiota to digests. This revealed a small but significant (p < 0.05) reduction in abundance and diversity of microbiota, mainly a result of a strong reduction in Firmicutes (e.g. Enterobacter) and increased abundance of Proteobacteria (e.g. Klebsiella). These changes coincided with increased levels of acetic, propionic, and butyric acid secretion. The combined impact of black soldier fly larvae protein on these in vitro assays suggest it can be a promising additional tool to combat C. perfringens infection.
      原文链接:
    • NSTL
    • Elsevier

    Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage

    Grace, Mary H.Hoskin, RobertaXiong, JiaLila, Mary Ann...
    9页
    查看更多>>摘要：A straightforward protocol was developed to produce rosemary particles using whey and soy protein carriers. The post-processing retention of carnosic acid (CA), carnosol (CR) and rosmarinic acid (RA), their bioaccessibility, in vitro antioxidant activity, and storage stability were investigated in protein-rosemary particles compared to rosemary extract (RME). Solids recovery was highest for whey protein or whey-inulin blend complexed with rosemary (R-WPI, R-WIN, similar to 90%), followed by soy protein or soy-inulin (R-SPI, R-SIN, 60% and 70%); all were higher than rosemary alone (RME, 52%). Protein or protein/inulin carriers significantly enhanced retention of CR (36.8-50.7 mg/g) and CA (17.1-19.6 mg/g) compared to RME (19.8 mg/g and 8.3 mg/g, respectively). In vitro digestibility showed that whey protein isolate increased the bioaccessibility of CA and CR, with no effect on RA, which was highly bioaccessible in all formulations. The rosemary-protein-treatments retained high antioxidant activity measured by ROS and NO assays. CR and CA were particularly stable during 20 weeks of storage in protein-rosemary particles, and stayed at their higher concentration compared to RME. Water activity was below 0.5 and remarkable color stability was observed during storage. Overall, spray dried protein-rosemary particles constitute a creative solution to deliver preserved phytochemicals in a high-protein food format.
      原文链接:
    • NSTL
    • Elsevier

    Evaluation of bioactive properties of Pleurotus ostreatus mushroom protein hydrolysate of different degree of hydrolysis

    Goswami, BhaswatiMajumdar, SayariDas, AnkitaBarui, Ananya...
    12页
    查看更多>>摘要：Edible mushrooms are natural sources for numerous bioactive properties which can protect human body from oxidative damages, hypertension, abnormal cell growth etc., The present study disclosed that, bioactive properties of mushroom proteins are significantly enhanced by adopting enzymatic hydrolysis. This study established the mushroom protein hydrolysates (MPHs), produced from freshly cultivated edible mushroom, Pleurotus ostreatus, could be the supreme source of both bioactive and nutraceutical compounds. Here, both unhydrolysed mushroom extract (UME) and proteinase K treated MPHs of different degrees of hydrolysis DH% (55%, 60%, 65%, 70% and 80%) under optimized condition were evaluated for antioxidative, angiotensin rennin converting enzyme (ACE) inhibitory and antiproliferative activities at different concentrations (2.5, 5 and 10 mg/ml). Among these, 65% DH at 10 mg/ml exhibited profound antioxidative (DPPH, ABTS, hydroxyl radical scavenging, metal chelating, linoleic acid auto-oxidation, FRAP, and reducing power) and ACE inhibitory activities. Maximum amount of total phenolic and flavonoid content was also obtained in this case. MTT assay confirmed the remarkable antiproliferative properties of MPHs against human cervical carcinoma cell line (HeLa). Presence of a wide range of phenolic (i.e., gallic, trans-cinnamic, caffeic, ferulic, aspartic and vanillic acid) and flavonoid (quercetin) compounds in both UME and MPHs were identified through HPLC.
      原文链接:
    • NSTL
    • Elsevier