查看更多>>摘要：Custard apple (Annona squamosa L.) is a highly perishable fruit, possessing enormous phytochemicals and nutrients with potential antioxidant, antimicrobial and anti-cancerous properties. In the present investigation, spray drying parameters were optimized to produce custard apple pulp powder (CAPP) using response surface methodology (RSM). The drying was carried out in a laboratory spray dryer at different levels of inlet air temperature (100-140 degrees C), outlet air temperature (70-110 degrees C), and maltodextrin (MD) concentration (10-20 g/dL). The optimized condition comprised an inlet temperature of 135 degrees C, outlet temperature of 75 degrees C, and the maltodextrin content of 15 g/dL, respectively. Under this optimized condition, the maximum powder yield of 14.8 g/dL with moisture content of 5 g/100 g was obtained. The bulk density, yield, degree of caking, solubility index, and dispersibility were significant (p < 0.05) in optimized CAPP. Further, scanning electron microscope (SEM) analysis revealed the amorphous behavior of spray-dried CAPP, showing minimum hygroscopicity. The differential scanning calorimetry and thermal gravimetric analysis of CAPP revealed better stability with a glass transition temperature of 200 degrees C, making it suitable at commercial and domestic level. The HPLC analysis of CAPP revealed the presence of phytonutrients like lutein and zeaxanthin having antioxidant and anti-diabetic properties.
查看更多>>摘要：The development of protein-polyphenol conjugates is attracting more research interest in recent years due to their potential application in food industry. In this study, three types of polyphenols (proanthocyanidin, catechin and curcumin) was conjugated with glutenin by radicle polymerization induced from ultrasound treatment. The conjugates showed decreased content of free amino groups and sulfhydryl, which can be evidence of formation of conjugates between glutenin and polyphenols. Conjugation with polyphenols led to disruption of hydrogen bonds, changes in tertiary and secondary structure, increasing of particle size and charge density of glutenin. Furthermore, the incorporation of conjugates can improve the viscoelasticity properties of frozen dough, which was proved by the increasing of complex modulus and decreasing of creep compliance values. The microstructure observation revealed that the conjugates played an important role in the development of gluten network, which could prevent the frozen dough from deterioration. In addition, the incorporation of conjugates also improved the loaf volume and hardness of frozen dough bread.
查看更多>>摘要：The dairy industries demand innovative technologies for food preservation and elimination of psychrotrophic bacteria like the Photodynamic Inactivation of Microorganisms (PDIM) modalit, which is based on the generation of reactive oxygen species using photosensitizers. The objective was to determine in vitro the phototoxic potential of Curcumin (CUR) solubilized in different media against Pseudomonas fluorescens. In Minas Frescal cheese inoculated with Pseudomonas fluorescens, CUR acted as an antimicrobial agent and photosensitizers when incorporated in an edible and biodegradable coating. The coatings were characterized in terms of mechanical properties and permeability. The cheeses were evaluated on days 0, 3, 6, 9 and 12 by microbiological, physicalchemical and mechanical analysis. The efficiency of PDIM was influenced by solubilizers and concentrations of CUR, observing the synergistic effect of CUR with irradiation. Dimethyl sulfoxide and ethanol were the solubilizers that allowed greater CUR phototoxic activity and reduced 7 log CFU/mL of Pseudomonas fluorescens, the main spoilage bacteria in milk and dairy products. In cheeses, the photoinhibition of microorganisms was hampered by the complexity of the surface. The samples treated with CUR showed lower bacterial count and proteolysis, and consequently, greater hardness. Therefore, PDIM can be an alternative technique for use in dairy products.
查看更多>>摘要：To investigate the influence of particle size on the quality of rice flour and rice bread, the rice flour with similarly low damaged starch content (4 g/100g) with different particle sizes (75 mu m) were employed. With the reduction of particle size, the water hydration at high temperature and pasting viscosity of rice flour increased, while the gelatinization temperature (onset and peak temperature) slightly decreased. However, there was no significant difference in crystalline structure and enthalpy change of rice flour with different particle sizes. Further, the elastic and viscous modulus of rice batter increased as particle size decreased, except 200 mu m. Moreover, rice bread made from rice flour with larger particle size had a significantly lower volume, rougher crumb structure and harder bread texture (p < 0.05) than that made from smaller particle size, leading to an undesirable rice bread quality. The results indicated that the rice flour with particle size 75-100 mu m can exhibit preferable characteristics of rice flour, which could be used to produce similar desirable qualities of rice bread to the wet-ground rice flour.
Omwange, Ken AbambaSaito, YoshitoZichen, HuangKhaliduzzaman, Alin...
10页
查看更多>>摘要：This research aimed at providing a quick, and non-destructive method for estimating freshness of intact Japanese dace (Tribolodon hakonensis) fish refrigerated below 5 degrees C using multispectral imaging technique coupled with multivariate analysis techniques. The fluorescence excitation-emission matrices (EEMs) for outside parts of the fish (eyeball, scales) were taken to establish the proper excitation wavelengths. Afterwards, four lighting devices; white, 395 nm, 365 nm and 280 nm LEDs were used to illuminate the sample for capturing images using both the UV camera and a common color camera. Biochemical analysis (electrophoresis measurement) was carried out to examine fish freshness and then expressed using a reference method as K values. Both EEM and imaging data were modelled with the measured K value using partial least square (PLS) regression. A novel algorithm based on multispectral imaging data was proposed as a potential fish freshness indicator during storage. From the results, R2 of 0.94 and RMSE of 2.42% were achieved. This research demonstrated that the fluorescence multispectral imaging technique is a powerful tool with great potential in non-destructive monitoring and examining fish freshness during storage.
NSTL
Elsevier