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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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    Enriched Turkish noodles (Eriste) with stabilized wheat germ: Chemical, nutritional and cooking properties

    Demir, M. KursatBilgicli, NerminTurker, SelmanDemir, Berat...
    7页
    查看更多>>摘要：In this study, different stabilization processes (autoclave, dry heating, microwave, infrared and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and 20%) in Turkish noodle (Eris & cedil;te) production was investigated. Some chemical and nutritional (protein, in vitro protein digestibility (IVPD), total phenolic content (TPC), phytic acid, total dietary fiber (TDF), minerals and HCL-extractable minerals and tocopherol contents) attributes, color values and cooking properties of noodle were determined. IVPD values of noodle samples changed with stabilization methods. Protein, TPC, TDF and phytic acid content of noodle increased as the wheat germ ratio increased in the noodle formulation. The highest amount of TPC was obtained from the infrared and ultraviolet-C stabilization. The stabilization method and wheat germ ratio had a significant effect on mineral, HCl-extractable mineral, alpha-, beta- and gamma-tocopherol contents and color values of the noodles. The highest alpha-, beta- and gamma-tocopherol contents in noodle samples were obtained with autoclave and ultraviolet-C stabilization methods and high wheat germ ratio. Cooking properties were only affected by the wheat germ ratio. As a result increasing stabilized wheat germ ratio improved the nutritional properties of noodle and the highest enrichment was obtained at 20% stabilized wheat germ ratio.
      原文链接:
    • NSTL
    • Elsevier

    Lutein extraction by microemulsion technique: Evaluation of stability versus thermal processing and environmental stresses

    Jalali-Jivan, MehdiFathi-Achachlouei, BahramAbbasi, Soleiman
    9页
    查看更多>>摘要：The ability of enzyme assisted microemulsion (EAME) technique on lutein extraction from marigold petals powder (MPP) was elucidated. Analyzing the lutein content (LC) of MPP acetone extract confirmed the high accuracy (>98%) of spectrophotometry versus RP-HPLC. Endozym (R) Pectofruit showed better efficiency than Celluclast on lutein extraction with acetone. The efficiency (<15%) of primitive MEs (without co-surfactant) doubled (similar to 28%) on the expense of co-surfactant (1-PrOH). Under the optimized liquification of MPP with pectinase, the extraction efficiency of Span 20 [S20: 1-PrOH (1:5)] ME (LME) dramatically improved (116%), therefore selected for stability evaluation. Results highlighted its superior potential for lutein protection under diverse stresses compared to MPP ethanol extract (MEE). The LC of MEE and LME was gradually decreased over storage time (120 days). Despite the lutein loss (7%) of MEE, LME completely protected its initial loaded lutein under acidified condition. Moreover, during incubation, the LC of MEE (38, 34, 31%) and LME (25, 13 and 9%) was gradually diminished. LC of MEE also completely degraded after 330 min of UV radiation, while LME protected >95% of the initial lutein and only the severe UV radiation (15 cm) led to partially fading (13%).
      原文链接:
    • NSTL
    • Elsevier

    Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges

    Mollakhalili-Meybodi, NedaArab, MasoumehNematollahi, AmeneKhaneghah, Amin Mousavi...
    8页
    查看更多>>摘要：Wheat bread is a staple food highly consumed around the world. Prebiotic fortification of bread is also considered a strategy to improve human health and wellbeing. However, prebiotics' compatibility with other ingredients is important considering technological and acceptability points of view; keeping their functionality through wheat bread processing must be investigated. In this regard, this article aims to review the suitability of wheat bread as the main foodstuff to deliver prebiotics considering both: influence of the prebiotics on the technological and sensorial characteristics of wheat dough and bread as well as the effects of bread processing on the nutritional stability of prebiotic compounds to preserve their functionality. Prebiotic inclusion in dough systems may affect the pasting characteristics of starch and proteins and, consequently, the baking process's bread structure. Prebiotics to provide health effects should keep their functionality until reaching the colon.
      原文链接:
    • NSTL
    • Elsevier

    Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate

    Xu, FeiranPan, MengmengLi, JinweiJu, Xingrong...
    9页
    查看更多>>摘要：Rapeseed protein isolate (RPI) was used as a natural particulate emulsifier for production of high internal phase emulsions (HIPEs) for the first time. RPI was prepared by an alkali solution and acid precipitation process, following mixed with rapeseed oil (oil phase) to form HIPEs using a combination of low-speed stirring and highspeed homogenization. The best condition of homogeneous and stable HIPEs that formed by RPI was at a pH = 9.0 and a protein concentration of 20 g/L. Under this condition, the proteins adsorbed around the oil phase to form a stable network structure. Stable HIPEs could have a maximum oil content of up to 840 g/kg (oil phase/ emulsion), and the appearance and microstructure of which containing above 300 mmol/L NaCl did not change significantly (p = 0.08) after three freeze-thaw cycles. Overall, the HIPEs stabilized by RPI exhibited an excellent oil loading capacity and freeze-thaw stability, which not only utilizes the low value protein resources in the waste rapeseed meal, but also provides a theoretical basis for the application of HIPEs in food industry.
      原文链接:
    • NSTL
    • Elsevier

    Transcriptomic analysis reveals the metabolic mechanism of patulin by Saccharomyces cerevisiae during fermentation

    Yang, ChaoLi, MinPeng, Bangzhu
    8页
    查看更多>>摘要：Patulin is a mycotoxin produced by Penicillium expansum, that exists in apple and cider, and threatens human health and food safety. Saccharomyces cerevisiae (S. cerevisiae) can inhibit and degrade patulin during cider fermentation. Nonetheless, the specific patulin metabolic mechanism is still unclear. Thus, Illumina RNA-Seq technology was applied in this study to analyze the transcriptome of S. cerevisiae cultured in medium with and without patulin, and the gene expression studied. The results showed that the genes encoding redox reactions (OYE3, GTT2, GPX2), cell-to-drug transmembrane transport (HXT, FLR1, YCF1), and responses to biological stress (Yap1, Msn1) were significantly upregulated. S. cerevisiae can respond to the stress of patulin by increasing the activity of related resistant enzymes, such as aryl-alcohol dehydrogenase, NADPH dehydrogenase 3, and glutathione S-transferase 2, which leads to effective degradation of patulin. The findings of this study explore the degradation mechanism of patulin and provide potential biomarker genes for detecting patulin in cider.
      原文链接:
    • NSTL
    • Elsevier

    Development of a rapid detection method for real-time fluorescent quantitative PCR of Salmonella spp. and Salmonella Enteritidis in ready-to-eat fruits and vegetables

    Feng, ZhiyangLv, FengxiaMeng, FanqiangBie, Xiaomei...
    10页
    查看更多>>摘要：Two real-time quantitative PCR detection systems that contained DNA Green saturated fluorescent dye for detection of Salmonella Enteritidis and Ly Green saturated fluorescent dye for detection of Salmonella spp. were constructed. Furthermore, the specificity of the amplification system increased with the addition of graphene quantum dots. The R2 values of the standard curves were 0.999 (S. Enteritidis) and 0.998 (Salmonella spp.), respectively. The sensitivities of the two amplification systems were evaluated based on three aspects: genomic DNA (1.36 fg/mu L, 1.36 fg/mu L); bacterial cell without enrichment (2.49 CFU/mL, 2.49 CFU/mL); plasmid containing Gene ID:1828390769 (11.6 copies/mu L) and plasmid containing Gene ID:3335471 (1.08 copies/mu L). Detection results of fruits and vegetables artificially contaminated with Salmonella showed that the traditional culture method exhibits a lower detection rate than the molecular detection method, and the culture time of the Selective Luria-Bertani broth (SLB) was short. The detection rate was increased compared with that of the Buffered Peptone Water-Selenite Cystine broth (BPW-SC). The two detection systems exhibit high sensitivity and specificity and are suitable for detecting Salmonella in ready-to-eat fruits and vegetables.
      原文链接:
    • NSTL
    • Elsevier

    Effect of preservation processing on quality attributes and phenolic profile of maqui (Aristotelia chilensis mol. Stuntz) fruit

    Concha-Meyer, Anibal A.Sepulveda, GloriaPerez-Diaz, RicardoTorres, Carolina A....
    7页
    查看更多>>摘要：Maqui is a wild native berry from the Chilean and Argentinean Patagonia that is considered an important source of bioactive compounds for its high antioxidant activity and anthocyanin concentration. Processing methods that improve shelf-life can affect stability of antioxidant compounds. Furthermore, there is limited information of the processing effect on non-anthocyanin phenolic compounds, antioxidant capacity and quality of maqui-derived products. The aim of this work was to those characteristics on processed fruit using conventional canning (CC), convective forced hot air drying (CFHAD), osmotic drying (OD), and freeze-drying (FD). Ten nonanthocyanin phenolics were quantified using HPLC-MS. Luteolin-7-O-glucoside and hydroxycinnamic acid concentration showed a significant reduction by 45% when processed using CFHAD and OD. Rutin and hyperoside concentrations were significantly higher (24.76 mu g/g and 100.20 mu g/g) in FD maqui when compared to CC and OD treatments. CFHAD achieved the lowest water activity (0.41) and CC the highest total soluble solids content 28.00 degrees Brix. Antioxidant capacity of CC maqui samples showed a 17.6% decrease, while FD, CFHAD, and OD samples showed an average 21.8% increase. The results of this work can provide valuable information to functional food producers to determine optimal processing conditions to protect antioxidant compound of maqui.
      原文链接:
    • NSTL
    • Elsevier

    Novel saltatory rolling circle amplification assay for rapid and visual detection of Campylobacter jejuni in chicken meat

    Momin, Kasanchi M.Priya, G. BhuvanaDas, SamirMilton, A. Arun Prince...
    9页
    查看更多>>摘要：Campylobacter jejuni is a widespread zoonotic foodborne pathogen and one of the major concerns in the poultrybased food industry. There is a need for a rapid, robust and equipment free detection system for C. jejuni as the conventional culture method is labour and resource-intensive. In this study, we have developed a simple saltatory rolling circle amplification (SRCA) assay integrating a cost-effective three-step centrifugation-based DNA extraction method for rapid and visual detection of C. jejuni in chicken meat. The specificity of the SRCA assay was established by using 17 C. jejuni and 18 non-C. jejuni strains. SRCA, end-point and real-time PCR were able to detect 50 fg, 5 pg and 500 fg C. jejuni DNA/tube, respectively. In the artificial-spiking study conducted in C. jejuni-free chicken meat, a limit of detection (LoD) of 3 log CFU/g and 2 log CFU/g were attained in 120 min (without enrichment) and 14 h (with 12 h enrichment), respectively. The LoD of the SRCA assay was 10- and 100-fold better than the end-point and real-time PCR, respectively. Therefore, keeping the end-user of resourcelimited food analysis laboratories in mind, we have successfully developed a SRCA assay for rapid and accurate detection of C. jejuni in chicken meat.
      原文链接:
    • NSTL
    • Elsevier

    Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale

    Song, XiaoqianYu, XiaojieZhou, CunshanXu, Baoguo...
    11页
    查看更多>>摘要：In this study, effects of conveyor belt catalytic infrared blanching (CBCIRB) on peroxidase (POD), moisture reduction, physical and chemical properties, and microstructure of sweet potato slices were investigated. The parameters of CBCIRB were infrared irradiation distance (6, 12, and 18 cm), sample thickness (3, 5, and 7 mm), and conveyor speed (0.7, 0.35, 0.1 m/min, etc.). Meanwhile, the effect of conventional hot water blanching (HB) on sweet potato slices were also investigated. The results showed that shortening the infrared irradiation distance and reducing the slice thickness could both accelerate the POD inactivation rate. When 90% POD inactivation was achieved, CBCIRB samples yielded better hardness and higher preservation of phytochemicals than HB samples. The appropriate CBCIRB parameters were the slice thickness of 3 mm, infrared radiation distance of 12 cm and conveyor belt speed of 0.16 m/min, the moisture reduction, surface colour change, hardness, vitamin C retention rate, beta-carotene retention rate, and total phenol content were: 78.34%, 7.41, 1690.4 g, 75.16%, 133.49%, and 1.03 mg/g, respectively. The microstructure observation showed that the damage of sweet potato slice cells by HB was more severe than CBCIRB. Overall, CBCIRB achieved higher product quality in a relatively uniform air environment.
      原文链接:
    • NSTL
    • Elsevier

    Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes

    Lin, ShantingHu, XiaoLi, LaihaoYang, Xianqing...
    12页
    查看更多>>摘要：Tilapia skin collagen was hydrolyzed by five proteases (trypsin, pepsin, neutral protease, alkaline protease and protamex). The results showed that the tilapia skin collagen hydrolysate (TSCH) obtained by 2 h hydrolysis with trypsin exhibited the highest iron chelating rate. The TSCH was then separated by immobilized metal affinity chromatography (IMAC-Fe2+) and obtained the tilapia skin collagen iron-chelating peptides (TSCICP). The iron chelating sites of TSCICP were corresponding to carboxylic groups of Asp/Glu and guanidine nitrogen of Arg/Lys. After chelated with iron ions, TSCICP was folded and aggregated to form spherical particles with increased particle size. The TSCICP-iron complexes could maintain high iron solubility at various pH and in simulated gastrointestinal digestion. The iron bio-accessibility of TSCICP-iron complexes was high than that of ferrous glycinate and ferrous sulfate. Finally, TSCICP was purified by RP-HPLC and identified by LC-MS/MS. Four ironchelating peptides were identified as GPAGPAGEK (782.39 Da), DGPSGPKGDR (984.46 Da), GLPGPSGEEGKR (1198.59 Da) and DGPSGPKGDRGETGL (1441.68 Da). These results indicating that the iron-chelating peptides derived from tilapia skin collagen could be used as potential dietary iron supplement.
      原文链接:
    • NSTL
    • Elsevier