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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
正式出版
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    Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability

    Wang, QingyangSalvi, Deepti
    9页
    查看更多>>摘要：Plasma-activated water (PAW) is an emerging disinfectant with high antimicrobial activity due to a variety of reactive oxygen and nitrogen species. This study evaluated the inactivation efficacy of PAW against planktonic Escherichia coli and Listeria innocua as representatives of gram-negative and gram-positive bacteria, characterized the physicochemical properties of PAW, and investigated the storage stability of PAW. The effectiveness of PAW increased by extending the plasma activation time over water during PAW preparation or the incubation time of bacteria in PAW. PAW also showed higher effectiveness against E. coli than L. innocua: PAW5 (PAW prepared by plasma activation of water for 5 min) reduced E. coli by > 5 log CFU/mL and L. innocua by 1.8 +/- 0.5 log CFU/mL within 5 min of bacterial incubation time, while PAW15 (PAW prepared by plasma activation of water for 15 min) reduced E. coli by > 5 log CFU/mL and L. innocua by 3.5 +/- 0.6 log CFU/mL within 5 min of bacterial incubation time. Acidic pH and nitrogen species such as NO2-synergistically contributed to the inactivation efficacy of PAW. Fresh PAW showed the highest inactivation efficacy while refrigerated PAW maintained the inactivation efficacy compared to PAW stored at room temperature due to delayed dissipation of reactive species.
      原文链接:
    • NSTL
    • Elsevier

    Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestion

    Patel, VivekkumarAndrade, JonathanRousseau, Derick
    8页
    查看更多>>摘要：We demonstrate that continuous phase fat structuring affects the release of a model marker from the dispersed aqueous phase of water-in-oil (W/O) emulsions subjected to simulated gastrointestinal conditions. Model W/O emulsions consisting of a 20 wt% dispersed aqueous phase containing 1 mM methylene blue added as a marker were stabilized via either continuous phase core-shell stabilization, network stabilization or a combination thereof. The network-stabilized emulsion showed the lowest extent of marker release under gastric (<3% after 1 h) and duodenal conditions (similar to 5% after 2 h). The independent contributions of dilution, osmotic gradient, pH and bile salts all affected emulsion stability and marker release, with bile salts showing the greatest contribution. The key finding of this study was that the presence of a fat crystal network provided greater resistance against marker release than core-shell emulsion stabilization during in vitro digestion. Overall, this study has shown that fat phase structuring is a key parameter to control W/O emulsion breakdown and marker release.
      原文链接:
    • NSTL
    • Elsevier

    Digestive behavior of unemulsified triglycerides with different chain lengths: In vitro dynamic and static simulated digestion models

    Liu, WangxinLuo, XianliangWang, JingLi, Yang...
    9页
    查看更多>>摘要：Glyceryl tributyrate (GTB), glyceryl tridodecanoate (GTD) and glycerol tripalmitate (GTP) are typically short, medium and long-chain fatty acid glycerides, respectively. Their digestion behaviors play decisive roles in their health benefits. In this study, the digestion behaviors of unemulsified GTB, GTD and GTP were compared in the dynamic simulation digestion model (artificial gastric digestive system and semi-dynamic intestinal digestive system) and static simulation digestion model. In these two models, the digestibility is GTB > GTD > GTP. In the gastric phase, 4.5%-24.5% of triglycerides were hydrolyzed, and this phenomenon was more obvious in the dynamic model. In addition, the transition of digestive behaviors from the stomach to the intestine was smoother in the dynamic model. The particle size of GTB is usually smaller than those of GTD and GTP, and this difference was weakened in the dynamic model. The high melting point of GTD and GTP also hindered their binding with digestive enzymes in digestion. Our research filled the gaps in the study of the digestion behaviors of unemulsified triglycerides with different chain lengths in different models.
      原文链接:
    • NSTL
    • Elsevier

    Ultrasound-induced structural modification and thermal properties of oat protein

    Li, RunnanXiong, Youling L.
    8页
    查看更多>>摘要：The objective of this study was to characterize the solubility, structural, thermal, and aggregation properties of oat protein under high-intensity ultrasound (HIU) treatment. Suspensions of oat protein isolate (OPI) at pH 2.0-8.0 were subjected to HIU for 5 min at 70% amplitude; solubility, particle size, surface attributes, UV-Vis absorption, intrinsic fluorescence, polypeptide profiles, calorimetric properties, and thermal aggregation were determined. The HIU treatment significantly reduced particle size (up to 37%) and increased surface charge of OPI leading to solubility increases (up to 48%, P < 0.05) at pH 2.0-3.0 and pH 5.5-8.0. However, HIU did not alter the protein profile nor disrupt disulfide linkages between alpha and beta subunits. Reduced enthalpy of denaturation with no shift in thermal transition temperature were observed in HIU samples unless disulfide bonds were pre-cleaved. While control OPI displayed variable changes in particle size upon heating from 20 to 95 <degrees>C, the HIU sample maintained a relatively uniform and smaller particle size. The findings indicate that protein particle disruption and weakening of intermolecular forces by HIU improved physicochemical and thermal properties of OPI, which are of value to processing oat protein-based beverages and other food products.
      原文链接:
    • NSTL
    • Elsevier

    Development of NIR spectroscopy based prediction models for nutritional profiling of pearl millet (Pennisetum glaucum (L.)) R.Br: A chemometrics approach

    Tomar, MaharishiBhardwaj, RakeshKumar, ManojSingh, Sumer Pal...
    11页
    查看更多>>摘要：Pearl millet can be viably used for food diversification due to its balanced nutritional composition. Nutritional parameters are conventionally assessed using labour and time-intensive strenuous conventional methods for germplasm screening. Near-infrared reflectance spectroscopy (NIRS) uses near-infrared sections of the electromagnetic spectrum for precise and speedy determination of biochemical parameters for large germplasm. MPLS (Modified Partial Least Squares) regression based NIRS prediction models were developed to assess starch, resistant starch, amylose, protein, oil, total dietary fibre, phenolics, total soluble sugars, phytic acid for high throughput screening of pearl millet germplasm. Mathematical treatments executed by permutation and combinations for calibrating the model, where 2nd, 3rd, and 4th derivatives produced the best results. Treatments "4,5,4,1" was finalized for protein, oil, resistant starch, total dietary fibre, "3,4,4,1" for phenolics, "2,8,4,1" for amylose, "2,4,4,1" for phytic acid, "4,7,4,1" for total soluble sugars and "2,8,4,1" for starch. Treatments with the highest 1-Variance ratio, RSQinternal (coefficient of determination) values, lowest SEC(V) (standard error of crossvalidation), SEP(C) (standard error of performance) were identified for subsequent validation. External validation determined the prediction accuracy based on RSQexternal, RPD (residual prediction deviation), SD (standard deviation), p-value >= 0.05 and low SEP(C).
      原文链接:
    • NSTL
    • Elsevier

    Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life

    Gondim de Albuquerque, JulianaBernardo Escalona-Buendia, HectorTribuzy de Magalhaes Cordeiro, Angela MariaLima, Marcos dos Santos...
    12页
    查看更多>>摘要：The use of ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal beverage was studied. Physicochemical characterization and possible changes in nutritional, microbiological, and sensory parameters throughout the shelf-life were evaluated, and compared with heat treatment. Five products were prepared and analyzed during 28 days of shelf-life: control without treatment (C0), beverage submitted to heat treatment for 10 min (HP10), and beverages submitted to ultrasound treatment for 10 (US10), 20 (US20), and 40 (US40) min, with these times being defined based on a previously conducted pilot study. The US40 beverage presented the highest levels of oligosaccharides (31.99%), organic (48.93%) and ascorbic (26.09%) acids, and minerals (83.59%) compared to those found for HP10. The US40 also showed better antioxidant activity and 81.80% more phenolic compounds when compared with the HP10. The US40 presented greater stability for bioactive compounds and showed fewer changes in the color parameters, lower microorganism count, and greater acceptability regarding quality during shelf-life, while the HP10 sample presented the worst results. Therefore, the US40 beverage has higher functional potential, and ultrasound represents a promising technique to preserve or improve the quality of this product during its processing and shelf-life.
      原文链接:
    • NSTL
    • Elsevier

    Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress

    Zhang, HuanKong, BaohuaLiu, HaotianSun, Fangda...
    8页
    查看更多>>摘要：The effect of lactic acid stress on the physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 was investigated in this study. Both the strains were incubated in de Man, Rogosa, and Sharpe (MRS) broth with different pH values (6.0, 5.5, 5.0, 4.5, 4.0, and 3.5) at 37 degrees C for 1 h. The results revealed that the survival rates of both the strains significantly decreased with a decrease in pH from 4.5 to 3.5 (P < 0.05). Reactive oxygen species levels increased, while ATP concentrations decreased. Moreover, transmission electron microscopy analysis revealed severe cell damage with a decrease in pH. However, the hydrogen peroxide tolerance, free radical scavenging rates, reducing power, superoxide dismutase and glutathione peroxide activities, and total antioxidant capacities of both the strains were improved with a decrease in pH from 5.0 to 4.0, which indicated that appropriate lactic acid stress can improve the antioxidant activities of both the strains. This study brings a new strategy for improving the antioxidant activities of lactic acid bacteria and provides valuable information on the application of these strains as antioxidant starter cultures in fermented foods.
      原文链接:
    • NSTL
    • Elsevier

    Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponin

    Xu, LupingYan, WeiqiangZhang, MiHong, Xin...
    10页
    查看更多>>摘要：Mixed protein-surfactant systems are widely used for stabilizing emulsions in the food industry. This study investigated the effects of ultrasound pretreatment on the structural and functional properties of chickpea protein isolate (CPI) and its binding interaction with ginseng saponin (GS). Ultrasound pretreatment induced the unfolding of CPI and promoted the binding affinity of CPI to GS, which was confirmed by fluorescence spectroscopy. Circular dichroism spectra demonstrated that the addition of GS increased the alpha-helix content by 11.20% and reduced the 8-sheet, 8-turn and random coil content by 3.70%, 1.30% and 6.00%, respectively. Compared with the U0-GS complex, the U15-GS complex stabilized emulsions showed higher (P < 0.05) oxidative stability that the PV and TBARS values decreased by 101.81 and 8.88 mg/L, respectively. Moreover, ultrasound pretreatment significantly increased the interfacial adsorption of GS, antioxidant activity of CPI-GS complexes and the retention rate of astaxanthin, which accounted for the improved oxidative stability of emulsions. Generally, ultrasound was successfully applied to design emulsions with improved stability and nutritional properties in food systems.
      原文链接:
    • NSTL
    • Elsevier

    Growth and survival characteristics of Salmonella enterica regarding antibiotic resistance phenotypes

    Wang, XiangXie, YaniDuan, ShenggangSong, Xia...
    10页
    查看更多>>摘要：Salmonella enterica is a foodborne pathogen that can cause zoonotic diseases. The aggravation of antibiotic resistant S. enterica has drawn wide attention. Understanding the behavior of antibiotic-resistant pathogens along food chain is important to risk assessment. The objective of this study was to describe the growth and survival characteristics of S. enterica strains and evaluate the correlation with the strains' antibiotic resistance phenotypes. Strains isolated from food (n = 16), clinic (n = 8) and standard strain (n = 2) of various antibiotic resistant phenotypes were selected, of which half strains were S. Typhimurium and half were S. Enteritidis. The growth parameters under different temperatures (25, 30, 35 degrees C) were obtained by time-to-detection (TTD) method, the survival characteristics were evaluated by the viability after exposed to heat (55, 57.5, 60 degrees C) and acid (HCl, pH = 3.0). It was observed that the antibiotic-resistant strains were more heat sensitive than antibiotics-sensitive ones, although the difference was significant only at 57.5 degrees C. The multi-antibiotics resistant strains showed significant higher acid resistance than antibiotics resistant ones. No significant differences were observed on growth and inactivation characteristics between strains of different origins or serotypes. This study provides useful information for understanding the correlation of antibiotic resistance phenotypes with growth and survival characteristics in S. enterica.
      原文链接:
    • NSTL
    • Elsevier

    Fiber modification of brewers' spent grain by autoclave treatment to improve its properties as a functional food ingredient

    Naibaho, JoncerKorzeniowska, MalgorzataWojdylo, AnetaFigiel, Adam...
    9页
    查看更多>>摘要：The valorization of brewers' spent grain (BSG) as an ingredient has been reported to increase the nutritional value of various food items. However, it diminishes its mechanical properties, technological processing properties, and the acceptability of the final food products. This study aims to modify the dietary fiber composition of BSG by autoclave treatment (AT) in order to improve its functional properties. Different temperatures and time exposures were evaluated along with the involvement of pressure. The results show that AT is able to modify the composition of soluble and insoluble dietary fiber, hydration properties, oil holding capacity, and color, in addition to the proximate composition of BSG. FTIR spectrum confirms the changes in the microstructure of BSG, specifically in the hydroxyl and acid functional groups. AT increases the lightness of BSG, which allow for greater additions in food products. AT also decreased the Aw, thus inhibiting the degradation due to microbial growth and chemical reaction. Therefore, AT seemingly extends the safety of BSG during storage. In conclusion, autoclave treatment can be used to improve the quality of BSG, with the consideration that certain conditions need to be optimized. Further studies on food applications and specific biological compounds are expected.
      原文链接:
    • NSTL
    • Elsevier