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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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    Differential anti-inflammatory biomarkers of the desert truffles Terfezia claveryi and Tirmania nivea revealed via UPLC-QqQ-MS-based metabolomics combined to chemometrics

    Shawky, EmanNassar, Khallad M.ElSayed, Ramez M. RashadHussein, Dalia E....
    9页
    查看更多>>摘要：Chemical profiling of white (Tirmania nivea) and black (Terfezia claveryi) desert truffles using UPLC-MS/MS analysis followed by their discrimination based on their anti-inflammatory biomarkers identified using chemometrics and network pharmacology-based analysis was attempted. 25 compounds were identified using UPLC/ MS/MS analysis in the extracts of T. claveryi and T. nivea belonging to saturated and unsaturated fatty acids, phenolic acids, alkanes and carboxylic acids. Identified compounds were forwarded to network-pharmacologybased analysis which revealed that resveratrol, oleic acid, margaric acid, naringenin, behenic acid and lauric acid were the top hit compounds related to anti-inflammatory targets. In-vitro anti-inflammatory testing assessed on LPS-stimulated WBCs revealed that T. claveryi and T. nivea extracts reduced TNF-alpha to the levels of 32 pg/ml and 55 pg/ml, IL-1 beta level to 55 and 85 pg/ml, and IFN-gamma level to 130 nmol/ml and 175 nmol/ml, respectively. Further, the constructed orthogonal projection to latent structures discriminant analysis (OPLS-DA) model coefficients indicated that T. claveryi exhibited its in-vitro anti-inflammatory activity through down regulation of TNF-alpha pro-inflammatory markers with margaric acid, oleic acid, naringenin and resveratrol being its biomarkers while T. nivea affected mainly IL-1 beta and IFN-gamma pro-inflammatory markers levels with behenic acid, lauric acid, caffeic acid and docosatetraenoic acid being its chemical markers.
      原文链接:
    • NSTL
    • Elsevier

    Aptamer-based surface enhanced Raman spectroscopy (SERS) for the rapid detection of Salmonella Enteritidis contaminated in ground beef

    Chuesiang, PiyananRyu, VictorSiripatrawan, UbonratHe, Lili...
    9页
    查看更多>>摘要：A rapid and specific aptamer-based surface enhanced Raman spectroscopy (SERS) for the detection of S. enterica at a serovar level was developed. The aptamer was modified in this research with an additional short chain adenine and a fluorescein molecule. The aptamer-based SERS method could differentiate between S. enterica subsp. Enteritidis (S. Enteritidis) and S. enterica subsp. Gaminara (S. Gaminara) and allowed the in-vitro detection of S. Enteritidis at 3 log CFU/mL. The SERS characteristic peaks of the aptamer at 1184 and 730 cm-1 were used as reporters for the presence of S. Enteritidis as it binds specifically to that bacterium. Whereas, those peaks were not observed in the spectra of S. Gaminara, suggesting that the aptamer-based SERS was specific to S. Enteritidis but not S. Gaminara. The efficacy of the method to detect S. Enteritidis contaminated in ground beef (93% lean) was also determined. The observed increase of peak intensity at 726-732 cm-1 in the SERS spectra of S. Enteritidis (4 log CFU/g) inoculated samples apparently confirmed that the method can be a promising tool to specifically detect the presence of S. Enteritidis in ground beef with a total running time of 4 h.
      原文链接:
    • NSTL
    • Elsevier

    Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste

    Kim, YuriKim, Hyun WooPark, Hyun Jin
    7页
    查看更多>>摘要：Fruits have been used as potential food ingredients for the 3D printing of customized food for the elderly or infants. However, the tailing effect observed in the long paste extrusion of fruits results in low resolution during the extrusion process, which complicates their use. In this study, the tailing effect due to the lack of extrusion continuity in a banana matrix was improved by the addition of a pea protein isolate (PPI). As the amount of PPI incorporation increased, a decrease in % recovery and elongation at break was observed and the tailing effect in the dash line printing test was suppressed. At up to 10% PPI incorporation, a collapse of the wedge-shaped parts and a long tail between the two objects were observed, while the banana paste containing 15% PPI matched best with the defined shape for optimal shape retention. However, the sample with 20% PPI showed discontinuous extrusion and decreased layer adhesion owing to excessive protein aggregation. The correlation between the new experimental methods and the two actual printed separate objects was successfully verified using a 3D printing test.
      原文链接:
    • NSTL
    • Elsevier

    Identification and characterization of Lactobacillus paracasei strain MRS-4 antibacterial activity against Alicyclobacillus acidoterrestris

    Ju, HongmeiChen, HongXiang, AnniWang, Yuwei...
    8页
    查看更多>>摘要：This study evaluated the antibacterial effects of cell-free supernatants (CFS) produced by selected lactic acid bacteria (LAB) strains isolated from Tibetan Kefir Grains against Alicyclobacillus acidoterrestris. Among 17 isolated LAB strains, Lactobacillus paracasei strain MRS-4 exhibited the strongest inhibition effect on A. acidoterrestris, with an inhibitory diameter of 18.03 mm when assayed with the oxford cup method. The minimum inhibitory con-centration and the minimum bactericidal concentration values of CFS from Lactobacillus paracasei strain MRS-4 against vegetative A. acidoterrestris cells were both 125 mg/mL. The CFS exhibited good thermal stability, but its antibacterial activity depended on pH, which decreased after protease treatment. Based on LC-MS analysis, organic acids were the most prevalent components of the CFS. These results indicate that the inhibition of L. paracasei strain MRS-4 against the growth of A. acidoterrestris was mainly due to the production of organic acids. Treatment of A. acidoterrestris with CFS resulted in DNA and protein leakage from cells, with scanning electron microscopy demonstrating that A. acidoterrestris cells suffered serious morphological damage after CFS treatment. Collectively, these results indicate that CFS from L. paracasei strain MRS-4 exerts excellent antibac-terial activity against A. acidoterrestris cells by destroying their cellular integrity.
      原文链接:
    • NSTL
    • Elsevier

    Characterization of seaweed polysaccharide-based bilayer films containing essential oils with antibacterial activity

    Zhang, BinLiu, YangWang, HuanhuanLiu, Wenhua...
    12页
    查看更多>>摘要：The antibacterial seaweed polysaccharide-based bilayer films were developed, which consisted of sodium alginate and agar, and incorporated with six different essential oils (EOs). The effect of different EOs on the bilayer film properties was extensively investigated based on the antimicrobial activity, the physical, mechanical and microstructure properties of the films. Addition of EOs significantly enhanced the thickness and elongation at break of the films, while decreased the tensile strength. The bilayer film containing ginger EO exhibited obvious and longer-lasting antimicrobial activity compared to films contained other EOs. It was also proved that the ginger EO film exhibit the most uniform porous structure and high crystallinity by the SEM and X-ray diffraction. Although the incorporation of EOs reduced the thermal stability of films, the better maintenance effect of ginger EO to the thermal stability of the ginger EO film was observed. According to ginger EO contained plentiful monocyclic sesquiterpenoids (71.01%) with conjugation structures, ginger EO molecules would combine with sodium alginate-agar through the p-pi conjugation. Thus, the functional properties revealed that ginger EO was more positive to the comprehensive performance of films, and the sodium alginate-agar bilayer film contained ginger EO exhibited a strong potential of use in food packaging.
      原文链接:
    • NSTL
    • Elsevier

    Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity

    Wu, YingmeiXu, LongquanLiu, XiaoyiHasan, K. M. Faridul...
    8页
    查看更多>>摘要：To investigated the effects of thermosonication (TS) on blueberry juice quality. The raw juice (RJ), pasteurized juice (60 degrees C, 30 min, PJ), and TS treated juice (20 kHz, 200 W, 400 W, and 600 W at 60 degrees C for 15 min, TJ) were analysed for colour characteristics, total antioxidant contents, antioxidant capacity, and composition of anthocyanins. Results showed that TS treated juice had higher colour density (CD), L*, and Delta E values and lower values of chroma (C), hue angle (h), yellow index (YI). The content of total phenolics, flavonoids, and anthocyanins, were increased by 139.32%, 251.72%, and 94.12%, respectively, in TJ600 sample compared to the RJ samples. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical (center dot OH) scavenging capacity were increased to 65.22%, 51.13%, significantly higher than PJ sample. The content of delphinidin-3-O-glucoside (Dp-G) and cyanidin-3-O-glucoside (Cy-G), were 54.40 mg/L, 28.75 mg/L in juice. Correlation analysis indicated that the antioxidant contents play an important role in CD, and Cy-G determines the brightness or darkness of the juice. Collectively, the findings suggested that TS could be a feasible alternative to pasteurization for improving the quality and antioxidant activity of blueberry juice.
      原文链接:
    • NSTL
    • Elsevier

    Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

    Tamkute, LauraVaicekauskaite, RutaMelero, BeatrizJaime, Isabel...
    8页
    查看更多>>摘要：The aim of this study was to examine the possibilities of using chokeberry pomace extract for improving the stability of pork meat products. The extract was isolated with pressurized ethanol (EE) from defatted by su-percritical CO2 pomace and tested in raw pork burgers and cooked ham at 2% concentration. EE reduced burger pH, while its effect on ham pH was insignificant. EE containing anthocyanins remarkably decreased pork products lightness (L*) and yellowness (b*) and increased their redness (a*) coordinates; however, the differ-ences between control samples and the products with EE reduced during 16-days storage of burgers and 40-days storage of ham at refrigerated temperature. EE, as a strong antioxidant, significantly inhibited the formation of thiobarbituric acid reactive substances (TBARS): after 16 days it was 2.3 times lower in the burger with EE. EE did not have negative effect on the overall sensory quality of burgers and cooked ham, but had remarkable impact on product colour. These results indicated that chokeberry pomace EE has great potential as a natural antioxidant and additive to reduce oxidation, thereby extending meat products shelf-life. Chokeberry extract should be considered for use as an alternative to commercially available antioxidants that are currently used in meat products.
      原文链接:
    • NSTL
    • Elsevier

    Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets

    Oliveira, MarciaBurgess, Catherine M.Cropotova, JannaRustad, Turid...
    8页
    查看更多>>摘要：It is usually quite challenging to rely on one single intervention to achieve a satisfactory antimicrobial effect and maintain quality attributes of food. This study aimed to investigate the decontamination effectiveness of individual treatments, including ultrasound (US), plasma-activated water (PAW), and peracetic acid (PAA) and their combinations against native microbiota (total mesophilic bacteria (TMC) and total psychrotrophic bacteria (TPC)) and inoculated bacteria (Escherichia coli, Listeria innocua, and Pseudomonas fluorescens) on raw mackerel fillets. The impacts of the treatments on fish quality characteristics, such as colour, and lipid oxidation (primary and secondary products) were determined. Meanwhile, the physicochemical properties of PAW and plasma activated PAA (PA-PAA), including pH, oxidation-reduction potential (ORP), conductivity, and reactive oxygen nitrogen species (RONS) after plasma treatment were examined. The results showed that combined treatments involving PAA tended to achieve higher inactivation rates, with the greatest inactivation of 0.72, 0.62, and 0.5 log CFU/g for L. innocua, E. coli, and P. fluorescens respectively. Significantly higher values of RONS and more acidic pH in PA-PAA were observed than that in PAW or PAA (P <= 0.05), demonstrating the synergistic effect of the hurdle interventions, though the inactivation rates on the fish samples were not significantly higher than the individual treatments. Fish quality parameters were not notably affected compared to the control. The study showed promising results for fish decontamination, offering potential alternative options for future application.
      原文链接:
    • NSTL
    • Elsevier

    Selenized chickpea sourdoughs for the enrichment of breads

    Serna-Saldivar, Sergio O.Rosell, Cristina M.Lazo-Velez, Marco A.Garzon, Raquel...
    9页
    查看更多>>摘要：The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced with sprouted chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea sourdoughs with or without selenium (SeGCS) were produced. The effects on dough rheology, bread features and nutritional properties with emphasis in Se content were assessed. A positive effect of sprouted chickpea in generation of organic acid during fermentation and an increase of LAB bacteria was observed during sourdough and dough stages. In bread, the increase in the level of sourdough or selenium values were accompanied by a decrease in the volume, crumb resilience, higher density and lower number of gas cells that were less prone to recover after compression. The serving of 85 g of bread (34 g/100 g of moisture) prepared with 300 g/kg of SeGCS sourdough can meet 100% of the recommended daily Se intake (55 mu g/day). Moreover, the combination of pulse flours with cereal flours, the use of sprouted flours and sourdough technologies offer new alternatives to generate an array of enriched breads.
      原文链接:
    • NSTL
    • Elsevier

    Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread

    Comettant-Rabanal, RaulCarvalho, Carlos Wanderlei PilerAscheri, Jose Luis RamirezChavez, Davy William Hidalgo...
    11页
    查看更多>>摘要：This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the production of gluten-free bread. The study characterized the flour (chemical composition and particle size distribution), evaluated the dough (pasting, empirical and fundamental rheological properties) and analyzed the bread quality characteristics (physical, structural, and textural measurements). Thermoplastic extrusion enabled the development of consistency, improved water absorption (105-153%) and viscoelastic properties of the doughs. This process caused an increase of the specific volume (66, 33 and 82%, respectively for corn, rice and sorghum made bread), and formation of better internal air cell distribution in the three different breads produced, especially in the sorghum bread. In addition, parboiled brown rice showed atypical pasting and rheological properties of the dough, which also affected the quality characteristics of the bread. The incorporation of 5% germinated millet enhanced breadcrumb softness in all samples, particularly for extruded rice flour added of germinated millet flour sample, which presented similar hardness values (7.3 N) and springiness (0.97) to whole wheat flour.
      原文链接:
    • NSTL
    • Elsevier