首页期刊导航|LWT-Food Science & Technology
期刊信息/Journal information
LWT-Food Science & Technology
Elsevier
LWT-Food Science & Technology

Elsevier

0023-6438

LWT-Food Science & Technology/Journal LWT-Food Science & Technology
正式出版
收录年代

    Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking

    Luo, WeiHuang, HuiZhang, YonghongWang, Faxiang...
    9页
    查看更多>>摘要：Complex coacervation of mixtures of rice glutelin (RG) and gum arabic (GA) at fixed pH 3.0 as affected by mass ratio, NaCl and urea were investigated. The interaction mechanism of RG-GA complex was analyzed using fluorescence spectra and molecular docking. The maximum yield of coacervates occurred at the biopolymer-mixing ratio of 1.0 RG/GA or 1.4 GA/RG. As the NaCl concentration increased from 0 to 100 mmol/L, maximum complex formation occurred at a mass ratio from 1.0 RG/GA to 4.0 RG/GA. The presence of urea possibly induced the formation of RG - GA complex with different structures. The binding constant (K-a) ranged from 2.20 x 10(5) to 1.67 x 10(5) L/mol, which indicated that the interaction between RG and GA was exothermic. And the binding process was spontaneous (Delta G < 0). The molecular docking results revealed the major intermolecular forces between RG and GA, and additionally indicated that hydrogen bonding and hydrophobic interaction were also the main force driving the RG-GA complex coacervation, just like electrostatic interaction. This study provides theoretical and methodological information for expanding the use of rice protein as functional components in food products.
      原文链接:
    • NSTL
    • Elsevier

    Effect of gamma radiation coupled to refrigeration on antioxidant capacity, sensory properties and shelf life of strawberries

    Barkaoui, SalmaMankai, MelikaMiloud, Najla B.Kraiem, Mokhtar...
    9页
    查看更多>>摘要：The aim of this work was to perform a comprehensive study on the effect of gamma radiation on strawberries by evaluating its effect on physicochemical, microbiological, sensory acceptance, phenolic and flavonoid contents, and antioxidant activity over a storage period of 14 days at 4 degrees C. The results showed that gamma irradiation significantly decreased the proliferation of molds and yeasts at 1, 2 and 3 kGy up to seven days of storage. However, a significant decrease of firmness, redness and chroma was noticed with gamma radiation doses. Moreover, sensory scores revealed that gamma radiation had no significant effect on strawberries compared to the non-treated, the dose of 2 kGy seemed to be the best dose to maintain the acceptance sensory quality of strawberries for the panel. A positive relation between different physicochemical parameters and sensory descriptors was illustrated with Principal Compounds Analysis. The gamma radiation treatment and refrigerated storage indicated to have an increasing trend on the bioactive content of strawberries. Based on the obtained results, the dose of 2 kGy point out to be the optimal treatment to maintain the safety and global quality of strawberries with extended shelf-life.
      原文链接:
    • NSTL
    • Elsevier

    The effect of indirect plasma-processed air pretreatment on the microbial loads, decay, and metabolites of Chinese bayberries

    Rao, JingshanWu, QingyanWu, DiChen, Kunsong...
    10页
    查看更多>>摘要：Chinese bayberries are nutritious and have a unique flavor. However, they are prone to mechanical damage after harvest, which leads to increments of microbial growth on the surface, promoting fruit decay and causing potential health hazards. This study evaluated the decontamination effects of plasma-processed air (PPA) on natural occurring microbiota (Test I) and inoculated Penicillium citrinum (Test II) of both intact and mechanically damaged Chinese bayberries over three days of storage at 20 degrees C. In addition, the effects of PPA pre-treatment on metabolites of Chinese bayberries were investigated. In Test I, the results show that, for the intact fruits, compared to the control, the PPA pretreatment reduced the decay index, fungi populations, and bacteria populations by 19.72%, 1.69, and 1.15 log CFU/g at the end of storage, respectively, whereas, for fruits with compression damage, those values were 11.92%, 1.23, and 1.33 log CFU/g, respectively. In Test II, the results show that PPA inhibited the mycelial growth of Penicillium citrinum and reduced the decay indices. The results of metabonomics analysis show that PPA pretreatment caused oxidative stress of Chinese bayberries, increasing the contents of antioxidative compounds and enhancing the antioxidant activity of Chinese bayberries.
      原文链接:
    • NSTL
    • Elsevier

    Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas

    Cheng, LizengWang, YuanfengZhang, JiarongXu, Lurong...
    10页
    查看更多>>摘要：The chemical profile and taste quality of various dark teas vary considerably due to the huge differences in tea cultivar, processing technology, and production region. Herein, we integrated liquid chromatography-mass spectrometry and electronic tongue to reveal variations in chemical profile and taste quality of five typical dark teas, namely Pu-erh tea (PET), Fuzhuan tea (FZT), Qingzhuan tea (QZT), Kangzhuan tea (KZT), and Liubao tea (LBT), and elucidate chemical basis for their taste quality. The chemical phenotypes of dark teas were classified into FZT, PET, and QZT-KZT-LBT, whereas their taste phenotypes were classified into FZT, PET-QZT, and KZT-LBT. Totally, 49 compounds were identified as differential metabolites, with higher contents of catechins and flavonoid glycosides in FZT, and higher contents of catechin derivatives, flavonoids, and alkaloids in PET. PET had the strongest bitterness and aftertaste-bitterness, while FZT showed the strongest astringency, aftertaste-astringency, and saltiness among five typical dark teas. The bitterness and aftertaste-bitterness of dark teas were negatively associated with polyphenols, flavonoids, and polysaccharides, but positively associated with theabrownins; their aftertaste-astringency was positively related to polyphenols and flavonoids, but negatively related to theabrownins. This study will guide dark tea taste quality control and lay a foundation for comparing their health benefits.
      原文链接:
    • NSTL
    • Elsevier

    Modeling and optimization of porous aerogel adsorbent for removal of cadmium from crab viscera homogenate using response surface method and artificial neural network

    Zhang, ShuaizhongYuan, YongkaiLiu, ChengzhenYang, Yong...
    11页
    查看更多>>摘要：The purpose of this study was to establish an efficient modern strategy for the reduction and control of cadmium (Cd) content in the crab viscera homogenate. To this end, the coupling of an artificial neural network (ANN) technique with the genetic algorithm (GA) method and compared the performance of GA-ANN with response surface methodology (RSM) were demonstrated in the prediction and optimization of the ultrasonic-assisted adsorption of Cd using a aerogel adsorbent. On the basis of single factor test, the data sample was established by Box-Behnken Design, and the effects of ultrasonic time, temperature, the addition amount of aerogel, and pH on the removal rate of Cd were researched. The results revealed that the RSM and GA-ANN models had relative errors and coefficients of determination R2 values of 3.90%, 0.8440, and 1.79%, 0.9283, respectively, suggesting that GA-ANN is more accurate than RSM. The maximum percentage of Cd extracted (79.13%) was obtained using GA-ANN model as ultrasonic time of 87 min, temperature of 81 degrees C, adsorbent dosage of 0.07 g, pH of 3.20. In conclusion, the present results provide an effective method for optimizing multi-technology coupling to reduce the toxic heavy metal content in aquatic products.
      原文链接:
    • NSTL
    • Elsevier

    Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage

    Szczepanska, JustynaPinto, Carlos A.Skapska, SylwiaSaraiva, Jorge A....
    11页
    查看更多>>摘要：The influence of static and multi-pulsed high pressure processing (HPP) on the quality of raw apple juice during refrigerated storage (4 degrees C for 12 weeks) was evaluated. Processing at 300 MPa (three pulses; for 5 min each; 15 min in total), 450 and 600 MPa (a single pulse for 5 min) caused a greater reduction in microorganisms than a single pulse at 300 MPa for 5 min. No significant changes were observed in polygalacturonase (PG) activity. HPP treatment and storage time significantly increased apparent dynamic viscosity and turbidity, while a decrease was noted in the concentration of vitamin C. Quercetin, gallic acid, procyanidin B2 and catechin were totally degraded after the 4th week. The antioxidant activity was strongly correlated with the total polyphenolic content (TPC) and individual polyphenols. During the 12 months of storage, each juice treated by HPP turned out to be darker as evidenced by a decrease in L* value and increasing the browning index (BI). A comparable microbial quality during 12 weeks of storage was achieved for juice treated with 300 MPa x 3 and with 600 MPa, which indicates that multi-pulsed HPP can be good alternative for juice preservation resulting in the increased of equipment working life.
      原文链接:
    • NSTL
    • Elsevier

    Functional comparison of breast milk, cow milk and goat milk based on changes in the intestinal flora of mice

    Liu, YufangCai, JunnaZhang, Fuxin
    8页
    查看更多>>摘要：Milk from various species differs in their main components. In this study, we analyzed the content of main components in breast milk, cow milk and goat milk, and evaluated their impacts on the intestinal microbiota in mice using the high-throughput sequencing of 16 S rRNA genes. Several significant differences in the nutrient components were observed between different milk types and these differences could alter the composition and functional feature of intestinal microbiota in mice. Microbial diversity analysis indicated that the composition of intestinal microbiota differed between breast milk, cow milk, goat milk and control groups. The metagenomic analysis showed that relative abundance of Alloprevotella and Bifidobacterium significantly increased in breast milk group, while Allobaculum and Akkermansia were significantly enriched in cow milk group and goat milk group, respectively (P<0.001). We also found that protein, minerals and total amino acids of milk were positively correlated with Akkermansia and negatively correlated with Alloprevotella, Bifidobacterium. These suggest that breast milk, cow milk and goat milk enter the intestine with enough variation between types of milk and differentially modify the intestinal microbiota, which may positively affect the physiological function of the microbiota.
      原文链接:
    • NSTL
    • Elsevier

    Optimization of a natural low-calorie antioxidant tea prepared from purple corn (Zea mays L.) cobs and stevia (Stevia rebaudiana Bert.)

    Diaz-Garcia, AngelaSalva-Ruiz, BettitBautista-Cruz, NelsonCondezo-Hoyos, Luis...
    9页
    查看更多>>摘要：Purple corn (Zea mays L.) is a crop native to Peru and also widely cultivated in some countries around the world. It contains anthocyanins and other phenolic compounds that help reduce the incidence of a variety of chronic diseases. Here, a natural low-calorie antioxidant purple corn cob and stevia-based tea was optimized after being developed from five ingredients: purple corn cob (PCc), quince (Q), stevia (S), cinnamon (C) and cloves (Cv). A corn fiber filtration bag was selected to package single doses of the tea mixtures, based on the porosity, solid leakage during preparation and infusion absorption spectrum of four different types of bag. The tea was then optimized using an I-optimal mixture design to maximize the antioxidant capacity (AC) and total monomeric anthocyanin (TMA) content of the infusions. The optimum formulation given by the regression model consisted of decimal fractions of 0.8672 for PCc, 0.0464 for Q and 0.0864 for S, with a desirability of 91.2%, AC of 9.51 +/- 1.21 mu mol TE/mL and TMAs of 98.49 +/- 6.00 mg C3GE/L, which were validated. The C and Cv contents were set at 0.0333 and 0.0025 of the total mixture, respectively.
      原文链接:
    • NSTL
    • Elsevier

    Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity

    Bolson Moro, Karine InesBeutinger Bender, Ana BetineFerreira, Daniele de FreitasSperoni, Caroline Sefrin...
    10页
    查看更多>>摘要：Food processing has been gradually adopting the use of clean technologies that aim to minimize the generation of by-products. The use of winemaking by-products for the extraction of phenolic compounds is still incipient due to the lack of fast and efficient techniques. Thus, the aim of this study was to use the Microwave Hydrodiffusion and Gravity (MHG) technique to extract phenolic compounds from a winemaking by-product, the grape pomace (GP). The phenolic content of the extracts was analyzed by High Performance Liquid Chromatography (HPLC). Physicochemical and antioxidant properties were evaluated in the MHG extracts and in the GP before and after (co-product -CP) extraction. The GP had significant antioxidant properties and good yields in operating conditions of 2 W/g. Hydroxybenzoic acid, procyanidins, flavan-3-ols, and one flavanol were the phenolic compounds identified. The CP maintained the physicochemical and antioxidant properties similar to the GP.
      原文链接:
    • NSTL
    • Elsevier

    Assessment and modelling the antibacterial efficacy of vapours of cassia and clove essential oils against pathogens causing foodborne illness

    Basak, SuradeepSingh, Jahnavi KumariMorri, ShravneshwaryShetty, Prathapkumar Halady...
    6页
    查看更多>>摘要：The present study deals with assessment of antibacterial activity of essential oil vapours (EOV) of cassia (Cinnamomum cassia) and clove (Syzygium aromaticum) using dose-response equation, and modelling the inactivation pattern of Escherichia coli, Salmonella enterica serovar Typhi and Yersinia enterocolitica under the influence of EOVs using three-parameter Weibull model. The fitted inhibition (%) data to dose-response equation estimated 0.98 and 3.63 mu L/cm(3) as concentration of cassia and clove EOV that could inhibit the growth of E. coli up to 90%, whereas estimated IC90 for cassia and clove EOV against S. enterica ser. Typhi was 0.52 and 1.33 mu L/cm(3), respectively. However, Y. enterocolitica exhibited more sensitivity under the influence of cassia and clove EOVs with IC90 of 0.2 and 0.79 mu L/cm(3), respectively. The inactivation model estimated 3.1 and 4.4 h required by cassia and clove EOV for 1-log(10) reduction of E. coli, respectively. Similarly, 1-log CFU reduction of Y. enterocolitica under the influence of cassia and clove EOV were estimated to be 3.6 and 5.1 h, respectively, and S. enterica ser. Typhi showed highest delta-value for both the selected EOVs. Susceptibility of the bacteria strains to the EOVs can be attributed to the antibacterial efficacy of the chemical components present.
      原文链接:
    • NSTL
    • Elsevier