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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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    Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi

    Gao, XiaYongsawatdigul, JirawatWu, RunlinYou, Juan...
    9页
    查看更多>>摘要：The aim of this study was to illustrate the effect of high intensity ultrasound (HIU) pre-treatment modes (HIU pre-treatment before salt-chopping (HIUBC), after salt-chopping (HIUAC) and after stuffing into polyvinylidene chloride casing (HIUAS)) on the gelation properties of silver carp surimi. HIUBC facilitated the protein dispersion and more compact microstructures formation, which was beneficial to obtaining the highest water-holding ca-pacity (WHC) of HIUBC gels. Meanwhile, the puncture properties of HIUBC gels were significantly improved via the formation of more epsilon-(gamma-Glu)-Lys and S-S bonds. HIUAC and HIUAS promoted the formation of epsilon-(gamma-Glu)-Lys bonds, but also induced the protein degradation, as evidenced by the decreased solubility and relatively higher TCA-soluble peptides. Thus, no obvious improvement of puncture properties and WHC was observed for HIUAC or HIUAS gels. In conclusion, HIUBC was beneficial to facilitating protein dispersion, thereby improving gelation properties of surimi during heat-induced gelling process. However, HIUAC and HIUAS hardly influenced gelation properties of surimi. This might provide an effective method of HIU pre-treatment for promoting gelation properties of surimi.
      原文链接:
    • NSTL
    • Elsevier

    Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction

    Jiao, HanMcClements, David JulianJi, MengyaoLi, Junhua...
    8页
    查看更多>>摘要：Egg yolk powder is a widely used functional food ingredient due to its beneficial physicochemical and nutritional properties. However, its utilization in food can be limited due to its relatively high lipid content and low watersolubility. To address this issue, a two-step processing method utilizing enzymatic treatment combined with subcritical fluid extraction was investigated in this study. This method effectively reduced lipid content and improved water-solubility of egg yolk powder. An alcalase enzyme concentration of 500 U/g, extraction temperature of 313.15 K, extraction time of 120 min and a solid-liquid ratio of 1:9 (g:mL) produced powder with 20% lipid content and 71% water-solubility. Enzymatic hydrolysis clearly enhanced subcritical fluid extraction efficiency. This was attributed to hydrolysis disrupting the structure of egg yolk particles and facilitating the release of enclosed lipid molecules and was confirmed by scanning electron microscopy and laser confocal microscopy.
      原文链接:
    • NSTL
    • Elsevier

    Characterization of fortified compound milk chocolate with microcapsulated chia seed oil

    Razavizadeh, Bibi MarziehTabrizi, Parvaneh
    7页
    查看更多>>摘要：Fortified compound milk chocolates were prepared by adding different percentages (5%, 10%, and 15% w/w) of microcapsules containing chia seed oil (CSO). Sensory evaluation showed that the presence of the microcapsules did not have a significant effect (P > 0.05) on taste, texture and overall acceptance compared to the control. After storage for 120 days, sensory evaluations showed lower scores, which were not significant. Physicochemical properties of the fortified chocolates containing 10% of microcapsule were investigated at fresh and stored (120 days). Water activity and moisture of the chocolates were obtained in the range of 0.25-0.40 and 0.9-0.7%, respectively. According to the texture analysis hardness of fortified chocolate was less than control, however, it not significant. Thermal analysis showed that melting behavior of the fortified chocolate was affected by the wall material of microcapsules but not with CSO. Surface topographic and colourimetric measurements revealed the significant blooming of stored chocolate compare to control. The results indicated that the fortified chocolates can preserve their characteristics in comparison with the control chocolate.
      原文链接:
    • NSTL
    • Elsevier

    Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex

    Ozkan, Edibe RabiaOzturk, Hale InciDemirci, TalhaAkin, Nihat...
    9页
    查看更多>>摘要：This study was conducted to determine whether the potential health benefits of cheese-related Streptococcus (S.) infantarius, S. gallolyticus, and S. lutetiensis strains taxonomically belonging to the S. bovis/S. equinus complex (SBSEC) could be addressed without safety concern. All strains showed antagonistic effect against Staphylococcus (S.) aureus ATCC 25923 and produced a high amount of exopolysaccharide (293.48-365.95 mu g/mL). Moreover, they presented high hydrophobicity towards n-hexadecane and xylene. The highest cholesterol assimilation (13.95-19.30%) and beta-galactosidase activity (35.17-43.33 MU) were determined in isolates 930 and 120. Besides, all isolates neither showed hemolytic activity nor harbored virulence genes (asa1, gelE, cylA, cylB, epfSTR, hylSTR, mrpSTR, slySTR, bay046STR). However, only isolate 937 harbored the arcSTR virulence gene. Besides, isolates 937 and 120 were observed to degrade arginine. All isolates, except for isolate 937, were susceptible to penicillin, ampicillin, chloramphenicol, and vancomycin. All isolates had biofilm-forming capability. Considering all benefits and safety features, isolate 930 can be suggested for further in vivo and in situ investigations. This study does not claim that the SBSEC group bacteria, which are associated with many diseases, are actually beneficial, but only supports the view that clinical origin SBSEC group bacteria can be evaluated differently from those isolated from fermented products.
      原文链接:
    • NSTL
    • Elsevier

    Impact of extraction methods and genotypes on the properties of starch from peach palm (Bactris gasipaes Kunth) fruits

    Pires, Marlia BarbosaAmante, Edna Reginade Oliveira Petkowicz, Carmen LuciaEsmerino, Erick Almeida...
    9页
    查看更多>>摘要：The aim of this work was to evaluate the effect of starch extraction method of different genotypes of peach palm (Bactris gasipaes Kunth) fruits. Microcarpa, mesocarpa and macrocarpa peach palm fruits contain 77.29, 81.51 and 80.62 g 100 g(-1) (dry basis) of starch. Starches extracted by aqueous and alkaline processes presented total starch content above 85%. There is a significant difference between genotypes and extraction process, with starch yield: macrocarpa > mesocarpa > microcarpa for both processes, with alkaline extraction significantly superior. Starch from microcarpa showed the highest resistant starch content. Regardless of genotypes and extraction process, all starches have low amylose content (<= 3.99 g 100 g(-1)), thus classified as waxy starch. The granule size of peach palm starch was around 2-10 mu m. Different genotypes of peach palm fruit, starch aqueous and alkaline extraction process, can have a significant effect on decision about peach palm fruit as starch raw material with properties for pharmaceutical, chemical and food applications. Although alkaline extraction has resulted in higher yields, for environmental and chemical properties for food industry, aqueous extraction may be viable, always considering that macrocarpa has stood out as the largest source of starch.
      原文链接:
    • NSTL
    • Elsevier

    Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products

    Guimaraes, Angelica SousaGuimaraes, Jessica SousaAraujo, Ana Beatriz SilvaRodrigues, Lorena Mendes...
    7页
    查看更多>>摘要：Different radish extracts (REs) were characterized and tested as potential natural curing agents for use in restructured cooked meat products with a Clean label claim: radish powder (RP) from root maceration and drying; radish juice (RJ) from aqueous extraction; and radish pulp powder (RPP) from drying of pulp obtained from aqueous extractions. The effects of REs concentrations and incubation times (30, 78, and 120 min at 40 degrees C) on color and residual nitrite content of cooked products were evaluated. All REs had a strong yellow hue (h = 72-105 degrees and C* = 19-32), with high levels of nitrate, phenolic compounds, and ascorbic acid. The highest antioxidant capacities were observed for RP. Higher incubation times were associated with higher values of residual nitrites in the cooked products. Overall, the addition of REs made the meat products slightly darker (lower L* values) and products with added RP and RJ had different color hues (58.19 degrees and 28.29 degrees, respectively) compared to control (with of 150 mg of added nitrite/kg) and RPP samples (mean of 46.61 degrees). These results demonstrate the feasibility of using radish extracts as natural substitutes for sodium nitrite for the development of cured color in Clean label restructured cooked meat products.
      原文链接:
    • NSTL
    • Elsevier

    Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics

    Romanic, Ranko S.Luzaic, Tanja Z.Radic, Bojana D.
    8页
    查看更多>>摘要：The aim of this study was to investigate the possibility of enriching refined sunflower oil with omega 3 fatty acids by adding cold pressed flaxseed oil in order to obtain new vegetable oil with a high nutritive value. The results showed that blended oils were formulated to have a high content of n-6 (23.68 +/- 0.02 to 57.18 +/- 0.07% w/w) and n(3) (4.33 +/- 0.03 to 47.88 +/- 0.06% w/w) essential fatty acids, with optimization of their ratio. In the obtained blended vegetable oils the total tocopherols content ranged from 352.5 to 519.1 mg/kg, while the carotenoids content ranged from 1.30 to 6.49 mg/kg. It was concluded that the presence of higher amounts of flaxseed oil caused an increase in the content of alpha-linolenic fatty acid and carotenoids, a reduction of the total tocopherols, monounsaturated and omega 6 fatty acid content, contributing to the balance between nutritive characteristics.
      原文链接:
    • NSTL
    • Elsevier

    Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates

    Li, QianShi, JinglanLi, JingLiu, Lu...
    8页
    查看更多>>摘要：With increasing consumer demand for label-friendly products, there is a push towards the identification and utilization of effective natural emulsifiers from botanical sources. In this study, we investigated the effect of controlled thermal treatments on the physicochemical and functional properties of tea polysaccharide conjugates (TPCs). Thermal treatment of the TPCs at 110 degrees C for 3 days (TPC-3d) markedly improved their emulsifying activity without negatively impacting their antioxidant activity. In comparison with animal-based (sodium caseinate) and synthetic (Tween 80) emulsifiers, TPC-3d stabilized emulsions were more effective at inhibiting the chemical degradation of encapsulated omega-3 oils and curcumin during storage at elevated temperatures. The improvement in the chemical stability of the bioactive lipids was mainly ascribed to the antioxidant activity of the conjugated phenolic groups in the TPC. Our results show that thermally-treated TPC has the potential to be used as a novel plant-based antioxidant emulsifier to encapsulate and protect chemically labile hydrophobic compounds.
      原文链接:
    • NSTL
    • Elsevier

    Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization

    Li, Xiao-YinHuang, Chun-LanLiu, PengZeng, Qing-Zhu...
    8页
    查看更多>>摘要：To enrich the use of soy protein isolate (SPI) gel as texture assistance, we introduced nanofiber into gel system. Firstly, a stable positively charged chitin nanofibers (CNFs) suspension was fabricated by a high-pressure homogenization approach, showing a diameter from 20 nm to 100 nm and zeta-potential from 41.0 mV to 12.7 mV (pH from 3.0 to 8.0). The rheological property of CNF suspensions was concentration-dependent and showing G' > G '' at all test concentration. Subsequently, the gelation kinetics and mechanical properties of SPI-CNFs complex gels were investigated by phase diagram, scanning electron microscopy, rheological and textural analyses. The rheological results showed that the gelation time, gelation concentration and gel strength of SPI-CNFs complex gel (1%-9%) were much shorter, lower and stronger than that of the SPI gel (1%-9%), respectively. Meanwhile, the final stress value of SPI-CNFs complex gel during compression test was about 2-fold compared with SPI gel. We inferred that the CNFs provided an initial framework for gel formation and introduced rigidity to the SPI gel. Thanks to the electrostatic interactions, the surplus SPI molecules was to fill in the CNFs structure as gelation component. The study can provide information on the potential use of complex gel as meat analogs.
      原文链接:
    • NSTL
    • Elsevier

    Development of a post-processing method to reduce the unique off-flavor of Allomyrina dichotoma: Yeast fermentation

    Kim, JungyeonLee, Ha EunKim, YeojinYang, Jungwoo...
    7页
    查看更多>>摘要：Allomyrina dichotoma larva is an edible insect that has been consumed in East Asia for centuries. A. dichotoma is suitable for insect farming due to its numerous health benefits and advantages in industrial production. However, its market share is very poor due to their unique off-flavor, which negatively affects consumer preferences. So far, only one study has reported an effective method for reducing the unique off-flavor of A. dichotoma larvae. In this study, to reduce the off-flavor without increasing larval mortality, we inoculated Saccharomyces cerevisiae W-3, which is a wine fermentation yeast strain, in processed larva powder and investigated changes in volatiles. In the fermented larva powder, the intensity of indole, which has a strong fecal odor, decreased to 1/12. In addition, fruit-flavored volatiles such as ethyl acetate, isopentyl acetate, and 2-butanone increased by 17, 13, and 4 times, respectively. To provide clues for understanding the mechanisms by which volatiles change, we performed network analyses. Our yeast fermentation method can be used as a post process to reduce the off-flavor and improve the overall flavor of A. dichotoma larvae.
      原文链接:
    • NSTL
    • Elsevier