查看更多>>摘要：In this study, American cookies with coffee extract residues (blending (BL), Ethiopia Yirgacheffe (EY), or Guatemala strictly hard bean Antigua (GA)) were produced, and their quality properties and bioactivities were compared with cookie without those (CCO). The density and pH of cookie doughs, and proximate composition, spread ratio, loss rate, hardness, and color value of the cookies with coffee extract residues (CERs) were acceptable compared to CCO. Total phenolic and flavonoid contents, and antioxidant activity were higher in the water and ethanol extracts of the cookies with CERs than in those of CCO. The nitrite scavenging activity was also higher in the water extracts of the cookies with CERs than in that of CCO. The lipase inhibitory activities were higher only in the CBL for ethanol extracts relative to the CCO. Conclusively, the cookies with CERs showed no deterioration in the quality properties relative to CCO, whereas the bioactivities were enhanced. Thus, the CERs that are otherwise discarded as food waste may be used in the production of cookies, not only to reduce food waste and protect the environment, but also to produce foods with enhanced functionality and provide an increased variety of foods to consumers.
Rios-Rios, K. L.Gaytan-Martinez, M.Rivera-Pastrana, D. M.Morales-Sanchez, E....
10页
查看更多>>摘要：Black garlic (BG) is obtained by the Maillard reaction under controlled conditions of temperature and humidity. This study describes the traditional processing (TT-BG) and the use of ohmic heating (OH) as pre-treatment (OHBG) to improve time processing. Physicochemical composition and sensory properties were of particular interest in this study. The OH as a pretreatment causes the hydrolysis of fructans to fructose, which are degraded during storage under traditional treatment conditions (70 degrees C/94% RH) through the Maillard reaction causing the faster formation of compounds responsible for the color of black garlic compared to black garlic without pre-treatment. This reaction cuts down the time to attain the characteristic color of black garlic from 30 to 12 days. The 5hydroxymethyl-2-furaldehyde (HMF) content was 3.6 times higher in OH-BG than in TT-BG. The polyphenol content and antioxidant capacity did not show differences between TT-BG and OH-BG, but their levels were superior to commercial sample. Both products (OH-BG and TT-BG) were sweet (36.8 and 31.6 degrees Bx, respectively) and had an excellent organoleptic acceptance (75 and 70%). These results highlight the potential of ohmic heating pretreatment in reducing the time to obtain good quality BG.
Sharifudin, Shaiful AdzniHo, Wan YongYeap, Swee KeongAbdullah, Rosmawati...
10页
查看更多>>摘要：The rising demands and increasing health-conscious population in global beverages consumptions promote the development of new variety of kombucha beverages using various plant and fruits. This study aimed to isolate, identify and characterise the microorganisms found in the kombucha starter. Isolated microorganisms showed high similarity (99%) towards an acetic acids bacterium, Komagataeibacter rhaeticus MFS1 and a yeast, Dekkera bruxellensis MFS1. Under low pH tolerance test, D. bruxellensis MFS1 was remained viable (log7 CFU/mL) but no viable cell was observed for K. rhaeticus MFS1 after 3 h exposure at pH 2. However, both strains retained viability when exposed to pH 3-4 for 3 h. When tested bile salt tolerance at different concentration (0.3-1%), D. bruxellensis MFS1 showed high tolerance with viability up to log7 CFU/mL after 4 h exposure at 1% con-centration. In contrast, K. rhaeticus MFS1 only retained the viability up to 2 h under bile salt environment. The presence of 1.45-1.62% acetic acid with less than 0.5% ethanol was detected at the end of 4-days fermentation in both kombucha papaya samples. These preliminary results showed the potential of using these isolated strains as starter cultures for the production of novel functional fermented beverages from papaya pulp and leaves.
查看更多>>摘要：Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern Africa. The nutritional and sensory properties of amahewu may vary with inoculum type, maize type and the prevailing fermentation conditions. Further, these properties may be enhanced through enrichment and fortification. This review seeks to provide up-to-date information on the science and technology of amahewu, focussing on the research findings of its physicochemical properties, as affected by the starter culture used, product formulation and processing conditions. Suggestions for improving product quality and standardization are included.
查看更多>>摘要：Shewanella putrefaciens is an important specific spoilage organism (SSO) in seafood under low-temperature storage and can form biofilms on seafood processing-related contact surfaces, which exacerbates seafood spoilage and causes food safety problems. The characterization of and dynamic change in biofilms formed by Shewanella putrefaciens on three seafood processing-related contact surfaces were investigated in this study. An effective strategy to eliminate mature biofilms by acidic electrolysis water (AEW) was provided. Shewanella putrefaciens can form biofilms on glass, stainless steel and polystyrene, which are closely connected with surface properties such as hydrophilicity/hydrophobicity and surface roughness. AEW can be an excellent choice to clean mature biofilms formed by S. putrefaciens. AEW at a concentration of 3 g/L can remove almost all biofilms on the three common food contact materials tested. There is a bactericidal effect on the biofilm, reducing the possibility of secondary contamination. This study will contribute to promoting the application of AEW for controlling biofilms during seafood processing.
查看更多>>摘要：In this work, we applied a very sensitive aggregation-induced emission (AIE) indicator of 6,7-dimethyl-2-buthy-2,3-dimethphenyl-1,2-dihydroquinoxaline (H(+)DQ2) for monitoring seafood spoilage, which was labeled in a designed novel biodegradable package composed of a polylactic acid (PLA) tray and a poly (butylene adipate-co-terephthalate) (PRAT) film. Firstly, a polydimethylsiloxane (PDMS)-coated filter paper was employed as a hydmphobically basal-layer to deposit the H(+)DQ2 indicator. A maximum contact angle of around 138 degrees and 1.5 times increase of the tensile strength were found at an optimal coating concentration of PDMS of 0.6 g/100 g. The developed H(+)DQ2 indicator showed a higher sensitivity upon exposure to ammonia vapors even at a low concentration of 1.3 x 10(4) mg/m(3) and could be reused for over five cycles. The results showed that in applying to monitor the spoilage of shrimp, the color variations (from red to yellow) and fluorescence-emission (turn on) changes of the indicator were in a good agreement with the variation of total volatile basic nitrogen (from 10.52 mg/100 g to 31.03 mg/100 g) and colony forming units (from 4.4 log CFU/g to 6.5 log CFU/g) of prepackaged shrimps at 4 degrees C after stored five days. The developed intelligent packaging could provide a real-time and highly sensitive detection of seafood spoilage.
Alam, Mohammed ShafiqAslam, RaoufSingh, SandhyaKumar, Satish...
10页
查看更多>>摘要：Fruits and vegetables, especially in their minimally processed form, are highly susceptible to microbial spoilage, highlighting the need of a safe and effective sanitizing agent to extend their shelf-life. This study was carried out to optimize the aqueous ozone sanitization parameters viz. ozone concentration (1-5 mg/L), exposure time (2-8 min), and pH (3-5) for whole peeled onion. Consequently, the keeping quality was investigated for ozonated (optimized conditions), chlorinated (100 mg/L) and water-washed samples packed in tray packs and stored under refrigerated conditions (5 +/- 1 degrees C, 90 +/- 1 % RH). Numerical optimization using the 3 factor, 3 level, Box and Behnken design suggested that aqueous ozone at 4.51 mg/L exposed to the onions for 8 min at a pH of 3 provided optimized sanitization that resulted in the most favorable reductions in microbial load (3.74 log CFU/g), pyruvate content (14.2 % less than fresh untreated) and a good overall acceptability score (8.5). After storage, the microbial shelf life obtained from optimized ozone sanitization was found to be 14.3 % (2 d) higher than waterwashed and 13.04 % lower than chlorinated samples. Ozone-treated onion was observed to retain better quality attributes in terms of pyruvate content, color change and firmness as compared to other treatments studied.
Kim, You JinPark, Ju YeonSuh, Soo HwanKim, Mi-Gyeong...
5页
查看更多>>摘要：The aims of this study was to determine the actual levels of microbial contamination in cereal and Saeng-sik products and establish new microbial criteria for cereal and Saeng-sik products for the "Korea Food Code". Monitoring microbial indicator organisms (i.e., total aerobic, coliform, and Escherichia coli counts) and food borne pathogens (i.e., Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens) revealed that the total aerobic counts of cereal and Saeng-sik products were not detected (ND)-2.48 and 4.00-7.88 log10 CFU/g, respectively, whereas coliform bacteria were only detected in Saeng-sik (ND-5.24 log10 CFU/g). Cereals and Saeng-sik products were also contaminated with B. cereus (ND-2.95 log10 CFU/g and 0.40-3.30 log10 CFU/g, respectively). However, S. aureus, C. perfringens and E. coli were not detected in any of the cereal or Saeng-sik products. Based on this study, a revision was proposed for microbial criteria in cereal and Saeng-sik products.
Yu, HongweiLiu, HongzhiErasmus, Sara W.Zhao, Simeng...
12页
查看更多>>摘要：Peanut varieties have their own distinct characteristics, which also affect the properties of the processedproducts. Knowledge on these effects can assist peanut processors to select certain varieties for specific products. Therefore, the multivariate relationships between the quality traits of peanut kernels and their peanut butters were explored in this study. Peanut butters were manufactured from forty peanut varieties with detailed component analysis. The volatile compounds, colour, texture, rheology, and particle size distributions of peanut butters and their relationships with peanut varieties were comprehensively analysed. The results showed that peanut butters prepared from varieties with lower fat, higher protein, and higher sucrose contents have higher firmness, yield stress, and G ' values. It was also suggested that amino acids likely play a major role in the formation of the distinct peanut butter aroma and colour. This research study provided a detailed analysis approach that can be used by processing enterprises to select the most suitable varieties to produce peanut butters that address different commercial needs.
查看更多>>摘要：Coffee phenolics are unstable in gastrointestinal tract, but they can be protected during digestion by interaction with milk proteins. The objectives of this study are to evaluate effects of creamers containing milk proteins on the bioaccessibility of chlorogenic acids (CGAs) and antioxidant activity of instant coffee during in vitro digestion. The bioaccessibility of CGAs in instant coffee beverage (IC), instant coffee beverages with creamer A (CRA), with creamer B (CRB), and with skim milk (SM) was 26.4%, 40.5%, 51.7%, and 83.6%, respectively. These results indicated that creamers and skim milk increased the bioaccessibility of CGAs in a manner correlated with protein concentration. After digestion, IC showed the highest decrease (25.6%) in ferric reducing antioxidant power (FRAP), compared to that before digestion; lower decreases were observed in CRA (12.7%), CRB (16.2%), and SM (13.8%). These findings suggest that consumption of instant coffee with creamers helps to retain the biological activity of coffee phenolics during digestion.
NSTL
Elsevier