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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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    Baking properties of flour and nutritional value of rye bread with brewer's spent grain

    Czubaszek, AnnaWojciechowicz-Budzisz, AgataSpychaj, RadoslawKawa-Rygielska, Joanna...
    9页
    查看更多>>摘要：This study aimed to determine the changes in the baking value of rye flour and the content of nutrients in rye breadstuff under the influence of partial rye flour (RF) replacement with brewer's grains (BSG): barley (BBSG) and, barley with buckwheat (BBSG + B). Compared to rye flour (RF), BBSG and BBSG + B contained significantly more total protein, dietary fiber, lipids and ash, and less starch, which significantly modified contents of these ingredients in breadstuff with 10% of BSG in a mixture with RF. Under the influence of both supplements, the initial and final gelatinization temperature increased, and the measured viscosities of the gruel decreased, especially in the BBSG samples. The dough softening was reduced by replacing flour with BBSG + B, while increased by adding BBSG. The supplements increased the water absorption of the flour by 4-6%, which resulted in an increase in the bread productivity with their 10% share. The volume of breadstuff decreased significantly in the samples with 20% of BSG. In the organoleptic assessment, the breadstuffs with BBSG and BBSG + B were rated higher than the rye breadstuff. Breads containing 10% of BBSG + B or BBSG were ranked the highest.
      原文链接:
    • NSTL
    • Elsevier

    Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin

    Huang, QunHuang, XiangLiu, LanWang, Guoze...
    11页
    查看更多>>摘要：In order to explore the mechanism of nano eggshell calcium (NEC) enhancing the gel properties of surimi. The effects of NEC on the structure, physicochemical, and gel properties of myosin were investigated. The results revealed that the addition of NEC improved gel strength, storage modulus G', and surface hydrophobicity of myosin. The maximum value was reached when the addition was 1.0 g/100 g. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the addition of NEC has a significant effect on the cross-linking of myosin heavy chain (MHC). FT-IR and fluorescence spectroscopy analysis indicated that NEC could induce the unfolding of myosin and promoted the conformational transition from alpha-helix to beta-sheet. Scanning electron microscopy (SEM) observed that adding a moderate content of NEC (<= 1.0 g/100 g) was conducive to the formation of homogeneous and dense three-dimensional network structure of myosin mixed gel. However, the addition of excessive NEC (>= 1.25 g/100 g) weakened its structural properties. These results of the present study suggested that NEC has potential to be applied in surimi seafood products, and has potential applications in improving the gel structure and gel properties.
      原文链接:
    • NSTL
    • Elsevier

    Assessment of heavy metal(loid)s in selected small indigenous species of industrial area origin freshwater fish and potential human health risk implications in Bangladesh

    Musarrat, MaeshaUllah, A. K. M. AtiqueMoushumi, Naznin ShultanaAkon, Shamima...
    12页
    查看更多>>摘要：Concentrations of nine heavy metal (loid)s (HMs) were determined in fourteen different small indigenous species (SIS) of freshwater fish using atomic absorption spectrophotometer (AAS) technique. Mean concentrations of HMs in the investigated SIS of fish samples ranged from (0.284-1.554), (0.002-0.035), (0.055-0.431), (0.005-0.018), (0.011-0.252), (0.216-23.948), (0.460-34.616), (0.529-3.281), and (4.473-50.560) mg/kg-fw for Pb, Cd, Cr, As, Hg, Mn, Fe, Cu, and Zn, respectively. Statistically significant difference (p < 0.001) was observed in the concentrations of HMs among the fish species. Among the nine HMs, concentrations of toxic HMs (Cd, Cr, As, and Hg) and essential (or probably essential as very trace amounts are required) HMs (Fe and Cu) were usually below the maximum allowable concentrations (MACs) set by international standards. Multivariate statistical analyses showed that anthropogenic activities might be the main source of HMs in the SIS of fish. Human health risks assessed in terms of estimated daily intake (EDI), non-carcinogenic risk (target hazard quotient (THQ) and total target hazard quotient (TTHQ)), and carcinogenic risk (CR) (mean) were below the permissible limit of benchmark. However, for the consumption of a very few selected SIS of fish, there is a slight concern for Cd-and Cr-induced CR.
      原文链接:
    • NSTL
    • Elsevier

    Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

    Bressiani, JoseaneSantetti, Gabriela SosterOro, TatianaEsteres, Vanessa...
    8页
    查看更多>>摘要：The effect of particle size (PS), cultivars (C), and their interactions (PS x C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.
      原文链接:
    • NSTL
    • Elsevier

    Effects of saturated hot air pretreatment compared to traditional blanching on the physicochemical properties of Apricot (Prunus armeniaca L.) kernels and its skin during removing skin

    Zhang, Hong-ShuangGuo, Peng-HuiZhang, Qing-AnWu, Dong-Dong...
    11页
    查看更多>>摘要：In this paper, the experiments were conducted to investigate the effects of saturated hot air (SHA) pretreatment on the components in apricot kernels and skins compared with the traditional blanching (TB) method, so as to evaluate the feasibility of SHA for removing the skins. Furthermore, the heatmap was employed to correlate the phenolic components and the color values. The results indicate that the SHA temperature and time had a definite influence on some of the components including phenols, amygdalin, proteins and reducing sugars. Compared with the TB, not only the loss of amygdalin, proteins and reducing sugars in apricot kernels used in SHA pretreatment greatly decreased, but also the loss of the phenols, flavonoids, protocatechin, catechin, vanillic acid and chlorogenic acid in the skins decreased by 42.3%, 50.5%, 57.8%, 63.3%, 94.5% and 42.5%, respectively. The SHA pretreatment for removing skins could decrease the amount of wastewater discharge, and lower the loss of active substances in apricot kernels and its skins. In conclusion, the SHA might be as a novel green and efficient method for removing the apricot kernel skins.
      原文链接:
    • NSTL
    • Elsevier

    Quinoa bioactive protein hydrolysate produced by pancreatin enzyme-functional and antioxidant properties

    Daliri, HesamAhmadi, RamanPezeshki, AkramHamishehkar, Hamed...
    9页
    查看更多>>摘要：Quinoa protein with great functional properties has been considered a potential source for food fortification or the production of functional foods. In this study, quinoa protein hydrolysate (QPH) was prepared from quinoa protein concentrate (QPC) after hydrolysis by pancreatin (pancreatic) enzyme. The emulsifying, foaming, and antioxidant activities, the emulsion and foam stabilization, as well as amino acid profile and chemical composition were evaluated. The highest degree of hydrolysis (19.17%) was obtained after 180 min. The amino acid profile (by high-performance liquid chromatography: HPLC) showed that glutamic acid and lysine had the highest contents and all essential (limiting) amino acids were recorded. Fourier-transform infrared (FTIR) spectroscopy showed hydroxylic and aromatic amino acid residues in the QPC and it was inferred that different functional groups have originated in QPH that confirms the hydrolyzing action of pancreatin enzyme. QPH had the lowest solubility at the isoelectric pH of 5 (pI similar to 5) and had better emulsifying, foaming, and antioxidant properties compared to QPC. In contrast, QPC had better emulsion/foam stabilizing properties. Overall, this study suggests that pancreatin could be employed for hydrolysis of quinoa protein and its hydrolysate with functional properties could be possibly considered for food fortification or production of functional foods.
      原文链接:
    • NSTL
    • Elsevier

    Investigation of factors that impact the label-free surface-enhanced Raman scattering (SERS) for the detection and discrimination of Salmonella Enteritidis

    Chuesiang, PiyananRyu, VictorSiripatrawan, UbonratMcLandsborough, Lynne...
    10页
    查看更多>>摘要：A simple and rapid label-free surface-enhanced Raman scattering (SERS) method involving silver nanoparticles, was developed to detect and discriminate Salmonella Enteritidis (S. Enteritidis) not only at a specie (Escherichia coli O157: H7; E. coli O157: H7), or a serovar level (Salmonella Gaminara; S. Gaminara) but also between the viable and non-viable state of bacteria. Parameters that influenced the bacterial spectra were optimized, such as particle size of silver nanosphere and type of silver nanosphere's coating agent. The signal intensity of the spectra of bacteria was dependent on the particle size of the silver nanospheres. Whereas the patterns of different bacterial spectra varied based upon the silver nanosphere's coating agent. In this study, citrate-silver nanosphere (C-AgNPs) successfully discriminated the spectral data of S. Enteritidis from those of E. coli O157: H7, S. Gaminara, and non-viable S. Enteritidis when analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA) of full-spectrum contribution. The method allowed the detection of S. Enteritidis to the concentration of 4 log CFU/mL. These results indicated the efficacy of the developed label-free SERS technique for the rapid detection and discrimination of S. Enteritidis from other closely related bacteria.
      原文链接:
    • NSTL
    • Elsevier

    Effect of agitation and added cholesterol esterase on bioaccessibility of phytosterols in a standardized in vitro digestion model

    Boyd, Abigail P.Talbert, Joey N.Acevedo, Nuria C.
    6页
    查看更多>>摘要：There is great interest in reaching a consensus method for in vitro digestion of foods. The COST INFOGEST network of researchers has developed a standardized protocol, which is appropriate for basic digestibility studies, but may be insufficient for more complex studies, such as micronutrient bioaccessibility. In the present study, the bioaccessibility of phytosterols (PS) was evaluated using the standardized and modified versions of the in vitro digestion protocol. The INFOGEST protocol was used without modification for 2% solutions of either free phytosterols (FPS) or esterified phytosterols (EPS) in soybean oil. The effect of two variables which have yet to be explored using the INFOGEST protocol was subsequently evaluated. Those variables are: (1) changing the mode of agitation from orbital shaking to head over heels (HOH) rotation and (2) adding pancreatic cholesterol esterase (CE) during the intestinal phase. Bioaccessibility of FPS was greater than that of EPS, and HOH rotation caused a further increase in bioaccessibility of FPS but not EPS. Addition of CE caused a slight, but significant improvement in bioaccessibility of EPS, though hydrolysis was incomplete. Our findings highlight a need for further evaluation of the standardized in vitro digestion protocol, especially for complex studies such as lipid bioaccessibility.
      原文链接:
    • NSTL
    • Elsevier

    Effect of pH, xylose content and heating temperature on colour and flavour compound formation of enzymatically hydrolysed pork trimmings

    Li, XinzhiLiu, Shao-Quan
    10页
    查看更多>>摘要：This study investigated colour and flavou r compound formation in enzymatic pork trimmings hydrolysates under different conditions (pH, xylose level and heat treatment) with a view to develop a pork-based flavouring. Different amounts of xylose (0, 0.5, 1.5, 2.5, 3.5 g/100 mL) were added to the enzymatically hydrolysed pork with pH adjusted to 5.5 or 4.5 prior to heat treatment at 90, 95 or 100 degrees C for 60 min. It was found that the browning of pork hydrolysate was mainly affected by the amount of xylose added, where the highest colou r differences (Delta E) were found in the samples with the highest amount of xylose. Heat treatment eliminated the dominant off-flavour compound, hexanal , in pork hydrolysate. A higher temperature and xylose concentration promoted the generation of furfural and 2-pentylfuran, which are known to impart an overa l l roasted and sweet flavour note. By comparison, more furfural was detected at pH 4.5. However, the desirable savou r y "meat-like" sulfur-containing and nitrogen-containing aroma compounds were not detected, which might be due to deficient levels of sulfur-containing amino acids such as cysteine, as wel l as high water activity of the pork hydrolysate.
      原文链接:
    • NSTL
    • Elsevier

    Effect of Rheum ribes L. juice on the survival of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium and chemical quality on vacuum packaged raw beef

    Incili, Gokhan KursadAydemir, Mehmet EminAkgol, MuzeyyenKanmaz, Hilal...
    10页
    查看更多>>摘要：The aim of this study was to evaluate Rheum ribes L. juice as a marinade against L. monocytogenes, E. coli O157:H7 and S. Typhimurium in vacuum packed raw beef. The juice was used at levels of 10%, 50%, and 100% for different marination times (2, 6 or 24 h). E. coli O157:H7 and S. Typhimurium counts in the marinated samples at 100% conc. for 24 h were found as 1.1 and 1.7 log(10) lower than the control group on day 0, respectively (P < 0.05). L. monocytogenes count was found approx. 3.0 log(10) lower than the control group on day 15 (P < 0.05). Total viable count, psychrotrophic bacteria, LAB counts, and pH values were found lower in the 100% conc. marinated samples than control group on day 0 (P < 0.05). A total of 22 volatiles were identified in Rehum ribes L. juice, and ethanol, ethylbenzene and xylene were found as major compounds. Observations showed that the juice exhibited strong antimicrobial activity against tested pathogens depending on the concentrations and marination time. In conclusion, it can be derived that Rheum Ribes L. juice can be used as an acidulant for the decontamination of meat and meat products, and can be a major component of marinades.
      原文链接:
    • NSTL
    • Elsevier