查看更多>>摘要：The present study aimed at optimizing the parameters for increasing vitamin D2 content along with other nutraceutical properties (8-glucans, antioxidants, total phenols, flavonoids, and amino acid contents) in dried mushroom Lentinula edodes (L. edodes) powder using ultraviolet B (UVB) irradiation. The dried mushroom powder was irradiated for different time durations (0.5, 1.0, 1.5, 2.0, and 2.5 h). HPLC studies indicated a significant (p < 0.05) increase in vitamin D2 (24.94-49.31 mu g/g) content in 2 h irradiated sample. An elevated level of total phenols (6.57-8.84 mg GAE/g), total flavonoids (1.55-2.89 mgQE/g), and 8-glucan content (41.20-47.74%) along with improved antioxidant activity (DPPH, FRAP) in the 2 h UVB treated sample was also observed. GCMS profiling revealed the presence of bioactives reported to have medicinal potential. Additionally, the study also targets the alterations made by irradiation in amino acid and color profile. The present study provides a sustainable strategy to improve the nutraceutical potential of dried edible mushroom powder, in terms of antioxidant activities, bioactive constituents, etc., particularly vitamin D2, which holds a significant place in the diet.
Maria Oses, SandraCantero, LeireCrespo, MirandaPuertas, Guillermo...
12页
查看更多>>摘要：In order to obtain the best physicochemical and the most appealing honey powder as possible, this research assessed three procedures (spray drying, vacuum drying and freeze drying) as well as three carrier agents (Arabic gum, whey protein isolate and maltodextrin) for dehydrating ling-heather honeys (Calluna vulgaris (L.) Hull). Using each carrier agent, both vacuum and freeze drying were the procedures that provided higher recoveries (76%-98%) and higher honey final concentrations in the powders (56%-73%). The most suitable carrier agent was maltodextrin, because with it, lower moisture (1.90%-4.20%), higher solubility (21 s-123 s) and lower hygroscopicity (6.32%-13.68%) was achieved. Honey powders obtained with maltodextrin by vacuum and freeze drying exhibited higher recoveries (88%-98%) and the best sensory characteristics, with stronger floral odours and flavours, stronger sweetness, lower viscosity and lower waxy perceptions.
查看更多>>摘要：Hydroponics has become one of the most popular approaches in today's agricultural production. Yet it is questionable whether hydroponics produce vegetables with comparable quality to soil-grown vegetables. In this study, hydroponically and soil-grown lettuce were compared for morphology, texture, antioxidant capacity, and functional quality. Giant Caesar lettuce was grown in laboratory-constructed hydroponic or soil systems for 35 days. Above-ground plant size, biomass, and leaf size of hydroponic lettuce were not significantly different from soil-grown lettuce. Hydroponic lettuce had significantly (p < 0.05) longer roots, higher moisture and lower ash. No significant difference in ascorbic acid, chlorophyll, beta-carotenes, and total phenolics was found in freeze-dried lettuce. However, all compounds analyzed were significantly higher in soil-grown lettuce based on fresh weight. Antioxidant capacity of soil-grown lettuce was significantly higher on both dry-(15.32%) and wet-basis (41.20%). Hydroponic lettuce had softer leaves and firmer midribs; potentially linked to increased lignin (24.18%) in plant cell walls. This represents the first comprehensive side-by-side growth study demonstrating that lettuce grown hydroponically is not the same quality as that grown in soil.
查看更多>>摘要：The quality and appearance of beef jerky during hot air gradient drying were investigated. The temperatures were sequentially increased from 40 degrees C to 50 degrees C-60 degrees C, and the corresponding drying times were 0.5 h-1 h-2.5 h, 0.5 h-2 h-1.5 h, 1 h-1 h-2 h and 1 h-2 h-1 h in 4 groups. With increasing drying temperature and time, the shear force, yellowness (b*) and metmyoglobin of the samples increased, and moisture content (MC), lightness (L*), redness (a*), oxymyoglobin and heme content of the samples decreased. After drying at 60 degrees C, the lower MC, shear force, b* and metmyoglobin content and the higher L*, a*, oxymyoglobin and heme content of the samples that were dried in the group 4 (40 degrees C-1 h, 50 degrees C-2 h and 60 degrees C-1 h) process were observed. In combination with the visual appearance, the samples that were dried in the group 4 process exhibited enhanced quality and appearance.
Abdel-Naeem, Heba H. S.Zayed, Nada E. R.Mansour, Hayam A.
6页
查看更多>>摘要：This study was carried out to investigate the effect of using chitosan edible coating and lauric arginate (LAE) on the safety and quality of chicken drumsticks at two different temperatures. Six groups of chicken drumsticks were treated as follow: 20 g/kg chitosan at 25 degrees C (CH25) and 50 degrees C (CH50), 20 g/kg chitosan mixed with 20 g/kg lauric arginate at 25 degrees C (M25) and 50 degrees C (M50), and control untreated samples in DW at 25 degrees C (C25) and 50 degrees C (C50). All treated and control untreated chicken drumsticks were exposed to bacteriological, deterioration, and sensory examinations. The results revealed that all treated chicken drumsticks had a significant reduction in all investigated bacterial counts, pH, and thiobarbituric acid values accompanied by a significant improvement in all sensory attributes as compared with the control untreated samples. A better effect was obtained by incorporation of LAE into chitosan edible coat. In conclusion, the innovative combination of LAE and chitosan is a potential approach that can be used safely for successful decontamination of chicken carcasses and its cut-up parts at the poultry processing plants.
Spotti, Maria J.Vinderola, GabrielCarrara, Carlos R.Loyeau, Paula A....
8页
查看更多>>摘要：Nowadays, functional foods are in increasing demand since they can improve human health. Some bioactive components, such as polyunsaturated fatty acids-rich oils, and healthy microorganisms can be affected by their incorporation into food systems or processing. To avoid this, several encapsulation techniques have been developed in the recent years. The aim of this study was to encapsulate a potential probiotic bacteria, Bifidobacterium animalis subsp. lactis INL1 (INL1) and canola oil through an emulsification/gelation process using whey proteins isolate (WPI)/dextran (DX) conjugate obtained by Maillard reaction as emulsifiers. WPI/DX conjugates with dextran of 6 and 100 kDa (WPI/DX6 and WPI/DX100, respectively) were obtained by controlled dry heating. WPI/DX conjugates emulsions showed smaller oil droplets and more stability against creaming than emulsions of WPI alone. This higher stability was correlated with a higher encapsulation efficiency of canola oil in WPI/DX conjugates emulsion-gel gel beads. The viability of INL1 was not affected by the synthesis process. However, the canola oil affected the viability during storage, which indicated that canola oil is not suitable for co-encapsulation of probiotics at long storage times.
查看更多>>摘要：Flavonoids are important natural bioactive compounds. Quantitation of total flavonoid content (TFC) is widely performed using the aluminum chloride colorimetric assay against a flavonoid standard assuming equal responses from all flavonoids. The aim of this work was to critically evaluate the assay employing spike recovery in plant extracts and three authentic flavonoid standards (catechin, quercetin, and rutin). Due to the inherent variations in absorbance values at quantitation wavelengths between investigated flavonoids, the assay produced huge unacceptable differences in TFC. For trials involving AlCl3 alone in standard solutions, false-positive results were obtained (63-124%) when quercetin content was expressed as rutin equivalents. Conversely, false-negative results were found (26-42%) when rutin concentration was expressed as quercetin equivalents. Similarly, unacceptable spike recoveries were recorded (8-106%) when involving AlCl3 alone in standard solutions at all investigated wavelengths. For plant extracts, unacceptable differences (58-152%) in TFC were also obtained when either quercetin or rutin was used as a quantitation standard. When AlCl3 is used in conjunction with sodium nitrite, unacceptable high or low recoveries were noted depending on the quantitation standard used. The findings of this work provide conclusive evidence highlighting conceptual and methodological flaws in the AlCl3 colorimetric assay for the determination of TFC.
查看更多>>摘要：The effect of dipping frozen bighead carp fillets in tea polyphenols (TPs) on biogenic amines (BAs) and free amino acids (FAAs) was examined to investigate the inhibition of BA formation in fish during frozen storage. The TP dipping treatment effectively retarded the formation of BAs and the loss of FAAs in the bighead carp fillets during frozen storage. In particular, the BA content in the TP-treated samples was 30%-46% lower than that of the control samples. Additionally, the pH and total volatile basic nitrogen (TVB-N) value in the TP treated samples decreased by 3%-5% and 14%-22%, respectively. Lower storage temperatures contributed to reducing the above attribute values. Redundancy analysis (RDA) indicated positive correlations between histidine and histamine and between phenylalanine and 2-phenylethylamine. However, there were negative correlations be-tween other BAs, such as cadaverine, tyramine, spermidine and spermine, and their precursor FAAs. This study provides updated information on the associations between BAs and FAAs in fish during frozen storage, and it introduced an advanced protocol for improving the freshness and safety of aquatic products during frozen storage.
Ferreira, Milena do PradoTarley, Cesar Ricardo Teixeira
9页
查看更多>>摘要：In the present paper, the in vitro bioaccessibility of macrominerals e oligoelements in oat flour (OF) and passion fruit peel flour (PFPF) was investigated. Phytic acid content and proximate composition were also evaluated, and Spearman correlation analysis was carried out to evaluate the relationship between obtained data. The total elements concentrations (mg 100 g-1) for both flours ranged from 3.37-6.09 (Mn), 1.42-3.49 (Zn) and 0.17-0.52 (Cu), with a slightly higher concentration for OF. With regard to Fe, Ca, and Mg ranged from 3.75-24.81, 22.8-109, 58.7-131 (mg 100 g-1), respectively, with the highest concentrations for PFPF. The highest bioaccessible fraction (BF) ( 80%) was observed for Mn and Mg for both flours, followed by Zn and Cu (>60%). Ca and Fe presented the lowest BF (< 35%), which is ascribed to great interaction of these elements with food matrix components. Based on the in vitro bioaccessibility studies and taking into account the recommended daily intake established by Brazilian Health Regulatory Agency, OF could be classified as "source" of Mg and with "high content" of Mn, Zn and Cu. PFPF could be classified as a functional food as "source" of Zn and Cu and, with "high content" of Mg, Mn and Fe.
查看更多>>摘要：Traditional and novel food processing methods has been employed to reduce the anti-nutritional factors (ANFs) such as phytic acid, trypsin inhibitors, tannins, saponins and oxalate to enhance the safety and quality of edible grains. Among these, microwave processing has advantage of being fast, consistent, safe, efficient, and green technology for the reduction of the ANFs. Microwave processing power and duration has significant effect on the inactivation of ANFs and needs to be critically evaluated for effective application on food grains. The reduction of heat labile ANFs by microwave heating is due to degradation by heat along with formation of insoluble complex. Pre-treatment such as soaking enhance their reduction through leaching and hydrolysis. The present review illustrates the mechanism, scope, application and future prospects of microwave processing to reduce the different ANFs present in food grains.
NSTL
Elsevier