查看更多>>摘要：Simultaneous administration of different phenolic compounds might produce a synergistic effect offering a greater activity against chronic non-communicable diseases. This has prompted significant interest in developing nanodelivery systems that simultaneously encapsulate different bioactives and protect them from gastrointestinal digestion. This work aimed at evaluating the suitability of zein (ZN) and zein/polysaccharide-based nanoparticles to co-encapsulate different types of phenolic compounds and understand how increasing the complexity of the nanoparticulate systems affected the bioaccessibility of the polyphenols. Two phenolic acids, two glycosylated flavonoids, and three flavonoid aglycones were successfully co-encapsulated in the three nanoparticulate systems. The encapsulation efficiency of phenolic compounds loaded on ZN ranged between 95.3 and 98.5%. The incorporation of the coating-layers (alginate - algZN- and chitosan -alg/chiZN-) significantly increased the encapsulation efficiency of phenolic acids and glycosylated flavonoids. The bioaccessibility of phenolic compounds loaded on ZN increased by at least 50.2%. Enhanced bioaccessibility of phenolic acids and glycosylated flavonoids was observed upon coating with alginate, while the greatest polyphenol bioaccessibility was seen for the alg/chiZN (over 65.8%). The greatest bioaccessibility was observed for polar phenolic acids, followed by glycosylated flavonoids. Therefore, the developed systems could be potentially useful to co-encapsulate different types of phenolic compounds and to improve their bioaccessibility.
查看更多>>摘要：Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, and assessed for in vitro starch digestibility. Addition of MT significantly (p < 0.05) decreased rapidly digestible starch (74.97-62.59%), increased resistant starch (7.56-25.94%), and decreased the glycemic index (84.78-68.34). MT gifted the rice noodles with higher antioxidant capacity and volatiles ((E)-2-hexenal, butyl acetate, 6-methyl-5-heptan-2-one and limonene). After gastrointestinal digestion, the polyphenols retention rate was as high as 57.84%. Furthermore, CLSM revealed that MT polyphenols-starch-protein interactions could interfere with the reassociation of starch chains, leading to the formation of low-ordered crystalline structures (confirmed by DSC, XRD and FT-IR), and the formation of a dense microstructures as revealed by SEM. Thus, rice noodles were endowed with lower cooking losses, higher chewability and stretchability. This work demonstrated the potential use of MT as food ingredient to improve the nutritional properties and eating qualities of rice noodles.
查看更多>>摘要：Rice bran as a by-product of rice processing can be used to produce oil. Aqueous enzymatic extraction (AEE) of rice bran oil (RBO) was performed in this study. The physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of AEE-extracted oil (AEEO) were evaluated and compared with those of Soxhlet-extracted oil (SEO). It was found that iodine value and saponification value in the AEEO were higher than the SEO. AEEO with lower acid value and peroxide value was considered to be a high quality. The contents of wax and phospholipid in AEEO were lower, which could simplify the refining steps. Additionally, AEEO exhibited a higher content of unsaturated fatty acids (76.31%), sum of tocopherols and tocotrienols (1004 mg/kg), sterols (7749 mg/100 g), squalene (2962 mg/kg), oryzanol (2.43 g/100 g). The antioxidant activity of AEEO (EC50 = 5.52 mg/mL) was better than that of SEO (EC50 = 8.66 mg/mL). Moreover, AEEO was found to have lower crystallization and melting points. Scanning electron microscope (SEM) results showed the destruction of cell walls and the decrease of substances in the cell by AEE. Overall, the present results showed the improvement in the quality of the AEEO for green extraction of RBO.
Sardao, RitaAmaral, Renata A.Alexandre, Elisabete M. C.Saraiva, Jorge A....
10页
查看更多>>摘要：The development of an acorn beverage can be an opportunity to increase the intake of bioactive compounds and add value to Quercus acorn. However, unprocessed plant-based beverages have a very short shelf-life and thermal treatments affect their overall quality. High-pressure processing (HPP) emerges as a possible solution to better retain nutritional properties and sensorial quality and extend shelf-life. This research assessed the impact of HPP (450/600 MPa, 5/12.5/20 min) and thermal processing (TP, 85 degrees C, 30 min) on an acorn beverage during 63 days of refrigerated storage (4 degrees C). From all processing conditions, HPP at 450 MPa for 5 min showed to be suitable to assure microbiological safety (mesophiles, psychrophiles, yeasts and moulds, and Enterobacteriaceae) during 63 days and to better preserve total soluble solids and colour. The antioxidant activity (ABTS/DPPH) was similar to higher for heat-treated samples, being gallic acid the main phenolic compound found in the beverage. Total carbohydrates, lipids, proteins, minerals, and fatty acids contents were similar for HPP and TP. This beverage revealed low thrombogenicity and atherogenicity indices, and potassium as the main mineral. Concluding, HPP extended the shelf-life of the beverage and improved the physicochemical quality, revealed by panellists preference, as revealed by sensorial analysis.
查看更多>>摘要：In general, fresh ginseng is largely produced globally by four countries (South Korea, China, Canada, and the USA) accounting for 99% of total world ginseng root production (79,769 tons). This study was aimed at preparation of wheat bread supplemented with ginseng insoluble dietary fiber (GSI) and effects of GSI supplementation on physicochemical properties, bioactive compounds, antioxidant activities, absorption capacities, starch digestibility and sensory attributes were evaluated. Overall, GSI addition up to 4% significantly (p < 0.05) improved nutritional components, polyphenolic compounds, antioxidant activities, and sensory scores of supplemented bread samples, whereas addition levels above 4% led to development of undesirable texture and sensory properties. Concentration-dependent increases in NO2- ion, cholesterol and bile acid adsorption capacities were evident with corresponding rises in GSI addition levels from 2 to 8%. GSI-addition showed significant concentration-dependent decreases in glucose release response during various in vitro starch digestion intervals. Based on the sensory properties, wheat bread with GSI (4%) showed excellent overall acceptability. GSIsupplemented bread up to 4% could be utilized as a convenience food and hence may serve as a resource of important nutritional bioactive compounds with improved functional properties.
Bell, Surelys RamosMontiel, Luis Guillermo HernandezEstrada, Ramses Ramon GonzalezMartinez, Porfirio Gutierrez...
6页
查看更多>>摘要：Blueberry (Vaccinium corymbosum) is a very attractive crop mainly for its antioxidant and anti-inflammatory properties. Nevertheless, it is susceptible to different postharvest diseases such as gray mold and anthracnose causing mainly by fungi and bacteria. In this regard, different control methods of chemical nature, physical and biological origin are applied to these fruits to prevent and decrease these diseases. Synthetic fungicides are the main control method, however, they can cause harm to human health and the environment. Therefore, other methods have been studied such as modified atmospheres, UV radiation, and natural origin compounds such as chitosan and essential oils extracted from plants with antimicrobial properties, as well as microbial antagonists (bacteria, fungus, and yeast). Hence, the objective of this review is to analyze the main pathogens that attack blueberry fruits during the postharvest period, and to address the different control methods applied, their possible mechanisms of action and their impact on fruit quality.
查看更多>>摘要：The demand for smart automatic system in postharvest technology, particularly in the postharvest of carrot production is high. In this paper, an automatic carrot grading system was developed based on computer vision and deep learning, which can automatically inspect surface quality of carrots and grade washed carrots. Specifically, based on ShuffleNet and transfer learning, a lightweight deep learning model (CDDNet) was constructed to detect surface defects of carrots. Carrot grading methods were also proposed based on minimum bounding rectangle (MBR) fitting and convex polygon approximation. Experimental results showed that the detection accuracy of the proposed CDDNet was 99.82% for binary classification (normal and defective) and 93.01% for multi-class classification (normal, bad spot, abnormity, fibrous root), and demonstrated good performance both in time efficiency and detection accuracy. The grading accuracy of MBR fitting and convex polygon approximation was 92.8% and 95.1% respectively. This research provides a practical method for online defect detection and carrot grading, and has great application potential in commercial packing lines.
查看更多>>摘要：Vacuum impregnation-assisted penetration with Chamuang leaf extract (CLE; 1-2 g/100 ml) using 5 kPa absolute of vacuum, 7.5/15 min vacuum time and 15/22.5 min restoration time was studied in Pacific white shrimp subjected to prior pulsed electric field (PEF) before storage at 4 degrees C in modified atmosphere packaging (Ar/air; 80: 20). Lowest melanosis scores were obtained for samples treated with PEF (15 kV/cm, 800 pulses, 18 kJ/kg) and CLE (2 g/100 ml) with a 15 min vacuum time and 15 min restoration time and kept under an Ar/air atmosphere for 18 days. The control (untreated, kept in air) showed more melanosis during 18 days than treated samples (P < 0.05). Lower bacterial counts were attained in samples vacuum-impregnated with 2 g/100 ml CLE with prior PEF and stored under an Ar/air atmosphere (P < 0.05). These samples had lowest lipid oxidation, pH, total volatile bases and protein carbonyl content (P < 0.05). Higher liking scores for all attributes were noted in PEF-treated and vacuum-impregnated CLE (2 g/100 ml) samples. Thus, shrimp treated with CLE with the aid of combined processes and packaging had a shelf-life up to 18 days.
查看更多>>摘要：Changes in proteolysis, protein oxidation, flavor, color and texture in dry-cured mutton ham during storage for 0, 30, 60, 90, 120, 150 and 180 days are investigated in this study. Several meat parameters changed during storage. Myofibrillar and sarcoplasmic proteins were degraded at varying degrees and the surface hydrophobicity of proteins increased significantly during storage (p < 0.05). Unlike the carbonyl content which increased significantly (p < 0.05), the content of thiol decreased during storage (p < 0.05). Arginine and lysine varied most (p < 0.05) among 17 free amino acids. Among flavor compounds, aldehydes were the most abundant volatile compounds in dry-cured mutton ham during storage. The hardness, gumminess, chewiness and adhesiveness of dry-cured mutton ham significantly increased (p < 0.05), but the springiness and cohesiveness of the ham decreased. Moreover, L* (brightness), a* (redness) and b* (yellowness) decreased to varying degrees. Principal Component Analysis showed that most critical and significant changes occurred after 90 days of storage.
查看更多>>摘要：Non-meat proteins are widely used in the meat processing, and the final product is greatly affected by salt. This study presented the combined use of soybean protein isolate (SPI) and egg white (EW) on the gelation of chicken myofibrillar protein (MP) with or with NaCl. Gel properties were determined with the use of texture profile analysis, cooking loss, intermolecular forces, rheological properties, scanning electron microscopy and low field nuclear magnetic resonance (LF-NMR) measurements. Non-meat proteins improved the MP gel quality when it was without NaCl, except for the increased cooking loss caused by 1.2% SPI. The effect of non-meat proteins on MP gel quality was more obvious at 0.3 mol/L NaCl, including the improvement of gel hardness by SPI and the reduction of cooking loss by EW. When the added non-meat proteins changed from 1.2% SPI to 0.3% EW-0.9% SPI, the gel hardness significantly decreased (P < 0.05). Its storage modulus was even lower than that of the pure MP, and uneven protein aggregates and pores were observed in the microstructure. This was because the SPI aggregates were wrapped by EW, and the SPI-EW aggregates led to the local aggregation of MP and the uneven structure of MP gel.
NSTL
Elsevier