Garcia-Rios, EstefaniManuel Barat, JoseManuel Guillamon, JoseRuiz-Rico, Maria...
9页
查看更多>>摘要：During wine production and storage, undesired effects can appear mainly due to the microbiological activity of the present microorganisms leading to economic losses. Wine stabilisation is needed for controlling the unwanted microbiological activity to improve wine safety and final quality. Nowadays, a plethora of viticultural and technological solutions is available but, in some cases, the stabilisation process changes the wine sensory profile. The aim of this study was the development of filter aids functionalised with phenolic compounds (PHE) with enhanced antimicrobial properties. The filters' removal capability was evaluated using white wine inoculated with Acetobacter aceti, Lactobacillus plantarum, Dekkera bruxellensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae. Wine was filtered through PHE-coated filters and the microbial load was determined by plate count. The influence of filtration on the physicochemical wine parameters was also assessed. The removal capacity results showed the PHE-functionalised filters were capable of reducing 3 logarithmic values, being eugenol the most effective compound. The results evidenced different influence of filtration on wine properties according to the immobilised PHE showing that eugenol-functionalised supports had a very low impact on physicochemical parameters. Thus our results support the relevance of using antimicrobial-coated filters at different stages of the winemaking process for wine microbiological stabilisation.
Loarce, L.Oliver-Simancas, R.Marchante, L.Diaz-Maroto, M. C....
7页
查看更多>>摘要：Anthocyanins are regarded as treasured compounds due to their potential health claims, as well as their industrial food applications. They are usually found in large quantities in food by-products such as grape pomace. Consequently, research interest has been triggered to the recovery of anthocyanins remaining in grape pomace after winemaking process. In an attempt to find more effective and environmentally friendly extraction procedure, natural deep eutectic solvents (NADESs) have been postulated as modifiers to carry out the anthocyanins extraction by means of pressurized hot water (PHWE). The implementation of pressurized hot water extraction with NADESs as modifiers enhanced significantly the anthocyanins extraction compared to the sole use of hot water extraction. Different NADESs were screened, being choline chloride and oxalic acid (ChOx) as the most promising one. Modifier percentage and extraction temperature were also optimized. The best extraction results were obtained with 30% of ChOx at 60 degrees C. Therefore, the implementation of PHWE with NADESs opens the feasibility of enhancing extraction efficiency fulfilling with the requirements of a green and sustainable approach.
查看更多>>摘要：To overcome the poor water solubility, low chemical stability, and antioxidant activity in aqueous of resveratrol, it was encapsulated in the soybean oil-in-water (O/W) nanoemulsions stabilized by two zein-polyglycerol conjugates, zein-polyglycerol-6 (Zein-PG-6) and zein-polyglycerol-10 (Zein-PG-10). The nanoemulsions showed high stability over 34-day storage in terms of particle characterization and more than 90% encapsulation efficiency of resveratrol. Chemical retentions of resveratrol in nanoemulsions stabilized by Zein-PG-10 was a little better than those prepared with Zein-PG-6. Furthermore, other physicochemical properties of Zein-PG-10 stabilized nanoemulsions, including sustained release and stability against pH, ionic strength, and simulated gastrointestinal digestion, were also better than those of Zein-PG-6. O/W nanoemulsions also significantly improved the antioxidant activity of encapsulated resveratrol. Therefore, the present Zein-PG-10 stabilized O/W nanoemulsion could be used as a promising nano-delivery vehicle to encapsulate and protect resveratrol and other lipophilic bioactive compounds in food or other industries.
查看更多>>摘要：The comparison of DART-QTOF and LC-ESI-QTOF was studied on the discrimination of beef from different origins based on lipidomics. Compared to LC-ESI-QTOF (+), DART-QTOF (+) is particularly suitable for smaller compounds analysis, and has better repeatability and stability. The data were screened based on detection rate, RSD value, fold change and P value, and library matching to obtain 852 and 879 raw peaks, 62 and 165 differential peaks and 17 and 25 potential markers in DART-QTOF (+) and LC-ESI-QTOF (+), respectively. Then, support vector machine (SVM) was constructed based on them and LC-ESI-QTOF (+) was superior to DARTQTOF (+) in SVM models, achieving a highest training accuracy of 100% and a validation accuracy of 89.91%. Based on LC-ESI-QTOF (+) and LC-ESI-QTOF (-), 40 potential markers were found, and beef samples from Canada, Argentina and New Zealand shared higher similarity, while beef samples from Brazil, Australia and Uruguay had more similarities. Considering the high efficiency, repeatability and stability of DART-QTOF acquisition, it is necessary to optimize its data acquisition and processing methods, in order to realize the faster assessment for lipidomics as well as food authenticity in the future.
查看更多>>摘要：Honey is popular and versatile nutraceutical product, widely used as a sweetener. Its sensory properties, determined by the botanical origin, play a high role in consumers' decision. Among these, colour is an important, often price-defining property. Colour evaluation of honey can be done by different ways, the most commonly known being the Pfund scale, but Lovibond scale or spectral analysis are used as well. The Pfund method provides a specific evaluation scale for honeys, however, this method is not able to detect slight differences and it also has some deficiencies. Our aim was to provide some examples proving the shortages of the present methodology for determination of honey colour and suggest a solution that could qualify as a possible standardized method. A template providing all the calculations (Pfund value, L*a*b*, C*ab, h degrees ab, Delta E*ab, Delta C* ab, Delta h*ab, Delta H*ab, Delta L*, Delta a*, Delta b*) based on the UV-VIS transmission spectra, comparing the results of honey samples is attached. The experiment revealed the drawbacks of the Pfund scaling system. We provide an alternative analytical method that can deliver more details and information on honey colour and could overcome the deficiencies of the present protocols.
Roobab, UmeShabbir, Muhammad AsimKhan, Abdul WaheedArshad, Rai Naveed...
15页
查看更多>>摘要：Clean-label foods have gained a lot of attention since it meets consumers' interests in minimally processed food having a minimal number of ingredients and free from artificial additives. Increased interest in premium quality food products stimulated the integration of high-pressure technologies in food processing compared to conventional thermal processing. While commercial thermal pasteurization is effective in preserving beverages; high pressure-based processing technologies ensure a substantial decrease in microorganisms and spoilage enzymes as well as ensuring minimal impact on the nutrients content and sensory quality. Therefore, this article reviews the potential of high-pressure processing, high-pressure homogenization, ultrahigh-pressure homogenization, highpressure carbon dioxide/supercritical carbon dioxide, and their updated applications to better preserve the quality of fruit juices and beverages. Pressure-based technologies can assist in reducing the number of ingredients by eliminating the need for certain additives for product stability and preservatives used for food safety and shelflife extension. Available data highlight important limitations for clean-label food production, represented by the need to establish pressure optimization, microbiological and safe handling in the absence and/or in the presence of a low level of synthetic preservatives. More research is needed for reliable process validation with a focus on process characterization (temperature fields, thermal heterogeneity, and residence time distributions) and sterilization indicators, or mixtures thereof, to implement this promising technology.
查看更多>>摘要：Sour meat is widely consumed because of its unique flavor. However, the microbial community's structure, the flavor production pathways, and the relationship between microbes and flavors resulting from sour meat fermentation processes remain unclear. In this study, high-throughput sequencing technology and solid-phase microextraction-gas chromatography-mass spectrometry were used to analyze the structural composition of microbial communities and changes in volatile flavor substances during the fermentation of sour meat. A total of 124 volatile components and 17 free amino acids were detected throughout the fermentation process, of which ethyl decanoate, ethyl butyrate, ethyl lactate, and other ethyl substances were among the 21 volatile compounds that underwent significant changes. There was also a small number of acids, alcohols, and aldehydes. Lactobacillus, Weissella, Staphylococcus, Kodamaea, Hyphopichia, and Yarrowia were the core microorganisms in fermented sour meat. These dominant microorganisms correlated with the changes in most flavor substances. This study provides a theoretical basis for revealing the flavor formation mechanisms in sour meat and the screening of functional strains.
Lim, Pei YiinWong, Keat YiThoo, Yin YinSiow, Lee Fong...
10页
查看更多>>摘要：The sucrose-free dark chocolate development is receiving attention due to increasing market demand for foods with reduced sugar. This study aimed to determine the physical and sensory properties, and the storage stability of sucrose-free dark compound chocolate by replacing the sucrose with inulin, Fructo-oligosaccharides (FOS), trehalose, or maltodextrin (M10 and M30) on a volume basis along with stevioside as a sweetening agent. Melting and crystallization properties, particle size, moisture content, rheological behaviour, hardness, bloom formation and sensory evaluation were examined using differential scanning calorimetry, particle size analyser, rheometer, and texture analysis, respectively. Sucrose substitution had no significant impact on the melting and crystallization behaviour in a compound chocolate model system. However, all sucrose-free dark compound chocolate displayed lower Casson viscosity, yield value and hardness than sucrose-containing dark compound chocolate, which may because the weaker particle-particle interaction in sucrose-free dark compound chocolate. Sucrose-free dark compound chocolate had lower sweetness (P < 0.05) and stronger bitterness (P < 0.05) compared to the sucrose compound chocolate. Trehalose was the most suitable sucrose replacer in dark compound chocolate because it resulted in similar rheological and sensory properties as the sucrose-containing dark compound chocolate and greater resistance to bloom formation after 12 weeks of storage.
Sanchez-Torres, E. A.Abril, B.Benedito, J.Bon, J....
10页
查看更多>>摘要：For the first time, the relationship between equilibrium moisture content and water activity is reported for the desorption process in pork liver. For that purpose, a standardized conductivity hygrometer was used at four different temperatures (0, 10, 30 and 50 degrees C) over a wide range of water activity (0.999-0.103). Five models frequently found in the literature (GAB, Oswin, Henderson, Hasley and Ratti) were considered for the purposes of describing the experimental desorption. The GAB model emerged as the best option (explained variance 96.6%) for the physical and mathematical description of the water desorption isotherms in pork liver. The computed isosteric heat, entropy and Gibbs energy illustrated the high water-sorbent affinity, because of a considerable availability of strong sorption sites at low moisture contents. The reported experimental desorption isotherms, and modeling results, are essentials for the optimal design of the drying process of pork liver, which is a necessary step for the further research addressing the extraction of the protein fraction from the dried product. Extraction and isolation of the protein fraction from pork liver could be considered a reasonable strategy considering the demand of protein materials and the high-environmental impact of the meat industry.
查看更多>>摘要：This study investigated the influence of inulins with different molecular weights (Mw) and added concentrations on the structure and thermal stability of gliadin and glutenin gels. All inulins reduced hydrophobicity index (H0) and hindered disulfide bond (S-S) formation of both glutenin and gliadin. The H0 of glutenin reduced by 72.6%, 64.8% and 77.1% after the addition of 400 g/kg low, middle and high molecular weight inulins (L-, M-, and Hinulin, respectively), whereas the H0 of gliadin decreased by 11.7%, 31.9% and 48.6%. Furthermore, inulin increased random coils and decreased alpha-helix and beta-sheet prevalence for gliadin, while it increased alpha-helix and beta-turn prevalence and decreased beta-sheets and random coils for glutenin. Inulin also triggered S-S configuration of these two proteins to vary from g-g-g to t-g-g or t-g-t. H-inulin deepened gel electrophoresis bands of the 30-35 kDa gliadin molecules, and all inulins reduced band strength for the 30-35 kDa glutenin subunits. Inulin limited interactions between glutenin/gliadin and water, resulting in more fragile and open network structure. Moreover, the thermal stability of heat-induced inulin-gliadin gel was higher than that of inulin-glutenin gel. The impact of inulin on glutenin was stronger than on gliadin, and the effect was Mw-dependent (H-inulin > Minulin > L-inulin).
NSTL
Elsevier