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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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    How macroscopic structure of 3D printed protein bars filled with chocolate influences instrumental and sensory texture

    Zhu, Sicongde Azua, Irene Vazquez RuizFeijen, SientjeSchutyser, Maarten...
    7页
    查看更多>>摘要：The aim of this study was to determine the influence of the macroscopic structure of 3D printed protein bars with chocolate fillings on instrumental texture properties and sensory perception. Protein bars with different printing patterns (layered, rectilinear and concentric) were prepared by extrusion-based 3D printing. We found that protein bars with concentric chocolate infill pattern were significantly harder than bars with a chocolate layer, despite their similar chocolate content. Protein bars with a chocolate layer were significantly more cohesive than bars with a rectilinear pattern. Differences in instrumental texture were explained using spring models. Results of sensory ranking tests (n = 70 participants) were in good agreement with those of instrumental texture analysis. For protein bars with 16 g/100g chocolate content, protein bars with concentric pattern were perceived as the hardest. For protein bars with 25 g/100g chocolate content, protein bars with concentric and rectilinear patterns were both perceived significantly harder than bars with a chocolate layer. No significant differences were found between bars that differed in infill pattern for perceived chewiness and liking. We conclude that by changing the macroscopic structure (printing pattern) of 3D printed protein bars with chocolate fillings, the instrumental and sensory properties can be modified without affecting liking.
      原文链接:
    • NSTL
    • Elsevier

    Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives

    Ramli, SuzitaDesa, ShakinazChen, Sook NgohWong, Jun Xian...
    10页
    查看更多>>摘要：The study was focused on the effectiveness of Centella asiatica extract in microbial reduction and retarding browning formation of the samples obtained from fresh-cut fruits and vegetables (FCFV) during room temperature displayed (RTD) and chilled storage (CS). The microbial and color analyses were done in hour-basis (room temperature displayed) and daily basis (chilled storage). Candida albicans (6.77 log CFU/mL), Bacillus cereus (6.34 log CFU/mL), Escherichia coli O157:H7 (6.46 log CFU/mL) and Aspergillus niger (5.34 log CFU/mL) were specifically inoculated in apple, potato, lettuce, and pineapple, respectively. In room temperature displayed samples, the population of survival microorganisms ranged from 4.44 to 6.90 log CFU/g. In chilled stored samples, only A. niger was survived in chilled pineapple (3.00 log CFU/g) when storage end. Browning indexes in room temperature displayed and chilled stored samples ranged from 8.06 to 9.26 and 5.00 to 12.68, respectively. In short, low temperature and sufficient extract-treated periods may effectively inhibit microbial growth and browning index to prevent quality deterioration of fresh-cut fruits and vegetables.
      原文链接:
    • NSTL
    • Elsevier

    Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures

    Sun, XuelianWang, YajieLi, HuankangZhou, Jing...
    10页
    查看更多>>摘要：The deterioration of flaxseed oil (FSO) during heating greatly influences the quality of fried foods. FSOs heated at different temperatures (120 degrees C, 150 degrees C, 180 degrees C, and 210 degrees C) were investigated for volatile organic compound (VOC) and fatty acid compositions and physicochemical indices. In total, 84 VOCs were identified, including 20 aldehydes (37.43%-66.17%), 20 alcohols (31.19%-42.90%), 9 esters (0.28%-1.27%), 8 ketones (0.4%-1.58%), 19 alkanes (1.15%-19.96%), and 8 heterocyclics (0.68%-6.16%). Furthermore, 1-nonanal, 2,4-decadienal, hexanal, and trans,trans-2,4-heptadienal were identified as the characteristic aroma compounds to estimate the oxidation degree of heated FSO through the calculation of odor activity values. The polyunsaturated fatty acid content in FSO significantly (p < 0.05) decreased by 5.75 mu g/g after heating at 210 degrees C. The physicochemical indices of FSO increased during heating with acid, peroxide, p-anisidine and thiobarbituric acid values ranging from 0.26 to 0.55 mg NaOH/g, 0.041-0.066 g/100 g, 0.12-0.88, and 0.025-0.088, respectively. Results of Pearson correlation analysis indicate that 2,4-decadienal and hexanal may be oxidation deterioration markers in FSO. This study provides a theoretical basis for evaluation of the suitability of FSO for household food preparation.
      原文链接:
    • NSTL
    • Elsevier

    Comparison of experimental setups for the production of milk concentrates and subsequent characterization

    Mauricio, Erica FelipeTanguy, GaelleLe Floch-Fouere, CecileBeaucher, Eric...
    10页
    查看更多>>摘要：Vacuum concentration is an intermediary step in the dairy powder production and an essential step in the process scheme for the production of sweetened concentrated milk, a product widely popular and produced in Brazil. As any food product, it is subject to research and development in order to improve the original recipe and propose new derivatives, whether in academic or industrial environments. The tests required for the development of products may be costly in relation to the supply in raw material and cleaning agents, energy and water consumptions as well as water treatment after the cleaning of the equipment. As part of the reduction of production costs and environmental impact, the present work aims to evaluate the possibility of using smaller equipment for concentration as well as to produce relevant data on the processing of SCM. Two types of vacuum evaporators were used for this work: a pilot scale falling film evaporator and a lab scale rotary evaporator. Based on the observed results, it was possible to evidence the similarity of the data obtained for the concentrates (with and without sucrose addition) in both equipment for the measurements of density, viscosity and surface tension with deviations less than 10%.
      原文链接:
    • NSTL
    • Elsevier

    Instant soups from cowpea varieties using foam-mat drying

    Falade, Kolawole O.Adeniyi, Oluwasanmi G.
    8页
    查看更多>>摘要：The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49-1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0-36.5 g/mL), water absorption (2.5-3.6 g/mL), oil absorption (1.1-1.7 g/mL), loose (0.6-0.8 g/mL) and packed (0.8-1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7-94.3), a* (-1.7-1.4), and b* (17.3-21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup.
      原文链接:
    • NSTL
    • Elsevier

    Advances in microfluidic nanobiosensors for the detection of foodborne pathogens

    Weng, XuanZhang, ChengJiang, Hai
    11页
    查看更多>>摘要：Foodborne pathogens pose significant concerns in both public health and food safety sector through the world. Rapid and accurate detection of foodborne pathogens at early stage is imperative for the prevention of foodborne disease outbreaks. Conventional methods for foodborne pathogen detection are usually laborious, timeconsuming with poor diagnosis competences, and require costly or bulky equipment. Thus, various techniques have been exploited aiming for rapid detection of foodborne pathogens with high sensitivity. Microfluidic biosensor is a promising area in the detection of very low concentration of substance with accuracy in a costeffective and time-saving manner. By microfluidic nanobiosensors, extremely high sensitivity can be achieved through the enhanced recognition or sensing events across the nanoscale surfaces. When used in foodborne pathogen detection, microfluidic nanobiosensors are capable of decreasing the assay time, reducing the impact of complex food matrix and enhancing the sensitivity and accuracy. Microfluidic nanobiosensors have the potential for low-cost, low-volume and easy-to-use point-of-care (POC) testing hence offering great commercial benefits to public health and food safety sector. A comprehensive literature survey is performed to give an overview on current state-of-the-art of microfluidic nanobiosensors that incorporate different detection methods for various foodborne pathogens with respect to effort and performance to date, along with their advantages and limitations. A few perspective directions of microfluidic nanobiosensor in its development are also discussed.
      原文链接:
    • NSTL
    • Elsevier

    Aroma profiling of forward-osmosis watermelon juice concentrate and comparison to fresh fruit and thermal concentrate

    Milczarek, Rebecca R.Sedej, Ivana
    4页
    查看更多>>摘要：This work reports the sensory evaluation of the aroma of a forward osmosis (FO) concentrate of watermelon (Citrullus lanatus) juice. The FO concentrate's overall aroma liking and individual aroma attributes were compared to those of fresh-cut watermelon and a conventional thermally-evaporated concentrate prepared from the same source juice ("thermal concentrate"). For the aroma rating, a structured 15-point hedonic scale was used, and for aroma profiling a check-all-that-apply (CATA) approach was taken. The thermal concentrate was found to have degraded aroma quality. In contrast, FO concentrate had a highly-liked aroma, and it outperformed the thermal concentrate in the hedonic rating. There was no significant difference (p < 0.05) in the hedonic rating between the aromas of the FO concentrate and fresh watermelon. Multiple Correspondence Analysis (MCA) of aroma attributes indicated that the off-odors "Fishy" and "Mushroom" were most associated with the thermal concentrate, while characteristic "Watermelon" aroma was most associated with the FO concentrate (even moreso than it was with fresh-cut watermelon). Since the sensory panel size (N = 41) was somewhat small, these results should be confirmed with a larger population, but they are nevertheless supportive of further development of FO for concentration of watermelon juice.
      原文链接:
    • NSTL
    • Elsevier

    Functional food & ingredients from seaweed, edible bird's nest and tropical fruits: A translational research

    Lim, Seng JoeChang, Lee SinFazry, ShazrulMustapha, Wan Aida Wan...
    8页
    查看更多>>摘要：Functional food is a type of food which delivers additional or enhanced benefits over and above its basic nutritional value. Over the years, research efforts on functional food led to the global interest on translating research outcomes to address health issues and medical needs. Malaysia, as a developing country, blessed with abundant natural resources has yet to fully discover and utilise these resources for high quality functional food production, and this remains a great challenge. This paper reviews the research work focuses on three main resources that are of economic importance to Malaysia; seaweeds, edible bird's nest (EBN) and tropical fruit vinegars. Although all these resources have very different characteristics, the research objectives and approaches were very similar, i.e., to extract and develop functional food and ingredients through innovative methods. These studies focused on both fundamental and applied research, thus, creating a translational research. The physicochemical characteristics and bioactivities of the functional ingredients from these resources were studied indepth to better understand their properties, which in turn would facilitate functional food product development. Ultimately, functional ingredients were extracted from these resources and the studies yielded significant findings, which have been translated into products and technology commercialisation.
      原文链接:
    • NSTL
    • Elsevier

    Impact of high hydrostatic pressure on the stability of lytic bacteriophages cocktail Salmonelex(TM) towards potential application on Salmonella inactivation

    Maciel, ClaudiaCampos, AnaKomora, NortonPinto, Carlos A....
    8页
    查看更多>>摘要：This work consisted in the first comprehensive study in which the potential to exploit the Salmonella lytic bacteriophages cocktail, SalmonelexTM, in association with high hydrostatic pressure (HHP) towards potential application in egg matrices decontamination was evaluated. The impact of HHP (200-600 MPa) on the bacteriophages' viability pointed out a stability in the range of 200-400 MPa. From 400 MPa onwards, the inactivation was potentiated by an increase in the pressure magnitude, being matrix dependent. SalmonelexTM possessed a prominent baroresistance, requiring 600 MPa to completely lose its infectivity. Egg yolk presented the highest baroprotective effect, followed by whole egg and egg white. Transmission electron microscopy unveiled that 500 and 600 MPa elicited a detrimental impact on the bacteriophages' structural integrity. It was noteworthy the barotolerance (200-300 MPa) of SalmonelexTM, previously exposed to different pH conditions (5.0-9.0), which proved not to undermine its infectivity. Regarding the influence of ovalbumin, lysozyme, L alpha-phosphatidylcholine, palmitic and oleic acids on the mild HHP-induced inactivation of SalmonelexTM, a baroprotective effect was observed, particularly conferred by those compounds comprising egg yolk. The promising results highlighted the feasibility of utilizing SalmonelexTM as an adjuvant to mild HHP processing of egg matrices.
      原文链接:
    • NSTL
    • Elsevier

    Novel processing technologies for improving quality and storage stability of jerky: A review

    Kim, Se-MyungKim, Tae-KyungCha, Ji YoonKang, Min-Cheol...
    7页
    查看更多>>摘要：Preparing jerky is an efficient method to extend the shelf life of meat. Although hot-air drying is commonly used to make jerky, certain problems, such as excessively tough texture, lipid oxidation, and high energy costs, are associated with this process. This review focuses on the innovative processing technologies developed for improving the quality and storage stability of jerky. The technologies are divided into two categories: texture modification and shelf life extension. Among the technologies for texture modification, drying technologies that use super-heated steam, mid-infrared radiation, microwave radiation, vacuum, and combined drying methods increase the rate of evaporation and improve meat structure. In addition, the inclusion of humectants improves the texture. Among the methods for shelf life extension, addition of natural antioxidants and processing tech-nologies can inhibit lipid oxidation and microbial growth, thus extending the shelf life of jerky. In conclusion, moisture can be more effectively removed using innovative processing technologies; the use of humectants, antioxidants, or supplementary processing to produce and preserve jerky can enhance its textural properties and shelf life. The effects on various food quality parameters should be assessed to optimize the conditions in these technologies.
      原文链接:
    • NSTL
    • Elsevier