查看更多>>摘要：The melting fleshed peach is highly susceptible to infection by pathogenic fungi after harvested. Although synthetic preservatives could effectively reduce the spoilage, they normally will pose a threat to the environment and human health. The essential oils (EOs) was extracted from the three Chinese herbal medicines which were considered as a better natural substitute in the application of antifungal substance. Their chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS), and principal component analysis (PCA) was used to identify possible relationships between EOs composition and habitats. In vitro test, the significantly (P < 0.05) antifungal activity of these EOs against 6 pathogens was proved at 50 mu g/mL dosing concentration. Compound preparation of EOs (CP EOs) significantly (P < 0.001) reduced the decay index based on the optimized composition of three Chinese herbal medicine EOs through response surface methodology (RSM). CP EOs microemulsion (M-CP EOs) was developed to improve the bioavailability, which could significantly (P < 0.05) increase the antifungal activity compared with CP EOs. Consequently, these EOs could be considered for the production of natural preservative which reduced our dependence on the synthetic preservatives.
查看更多>>摘要：The effect of high-pressure homogenisation (HPH) treatment (0, 25, 50, 75, or 100 MPa) of mix on the physicochemical, textural, and microbiological characteristics of sheep milk ice cream was determined. Textural properties of the mix were not affected by HPH. However, HPH increased L*, a*, and b* values of the mix. In HPH-treated mix samples, the mean particle diameter was lower compared with the control. The hardness value of ice cream changed from 43.0 to 58.1 N, and HPH increased it depending on the increasing pressure. The highest overrun (58.3%) was determined in control, whereas the lowest overrun (35.8) was found in HPH-100. Melting time and first dripping time were increased depending on the increasing pressure of HPH, while HPH decreased the melting rate. HPH treatment of mix significantly reduced the microbial loads of ice cream samples. Consequently, HPH treatment can enhance the hardness, melting, and microbiological properties of ice cream from sheep milk.
查看更多>>摘要：To develop an efficient simultaneous drying and disinfesting treatment for in-shell walnuts, a 2.4 kW, 27.12 MHz 50 omega radio frequency (RF) system and a two-stage strategy were applied to investigate the effects of electrode gap, heating rate, and transition temperature on drying characteristics, disinfesting efficacy, and product quality. Peroxide value (PV) and free fatty acid (FFA) of walnuts with different packages during accelerated storage were also evaluated. The electrode gap of 160 mm for one-stage drying was selected for further investigations since it can ensure a short processing time (210 min), 100% mortality of C. cephalonica larvae, and eligible PV (0.183 meq/kg) and FFA (0.128%). The two-stage strategy with the heating rate of 5 degrees C/min and transition temperature of 55 degrees C shortened the drying duration to 170 min by nearly 20%, improved the heating uniformity index from 0.075 to 0.064, and reduced crack ratio from 43.75 to 26.04% significantly (P < 0.05) as compared to one-stage treatment. PV and FFA of vacuum and normally packaged walnuts still met the industrial standard after the 20d accelerated storage. Therefore, the developed two-stage simultaneous RF treatment is recommended for further industrial applications owing to the shortened processing time and improved product quality.
Szydlowska-Tutaj, MagdalenaZlotek, UrszulaCombrzynski, Maciej
7页
查看更多>>摘要：The aim of this work was to compose a mixture of semolina fortified with 2.5-10 % of dried mushroom powder (Lion's Mane (L), Maitake (M), Reishi (R), and Enoki (E)) which will have good potential to be used for making pasta. The supplementation of durum flour with dried mushroom led to an increase in the content of ash, fat, carbohydrate, and in some cases protein in the studied mixtures. However, the increase in the amount of protein in the supplemented semolina was not correlated with an increase in the level of gluten proteins; on the contrary, the addition of the fungus reduced the amount of gluten content, whereas gluten index values were at a satisfactory level in all tested samples as normal gluten strength (GI = 30-80 %). A decrease in L*(brightness) and b* (yellowness) was observed after the semolina supplementation (the greatest decline in R samples). All studied mixtures of semolina with dried mushrooms were safe in terms of their microbiological quality and the absence of heavy metal contamination.
查看更多>>摘要：To determine whether modified frozen yuba film (soy protein-lipid film) can be used as wrappers rather than using frozen wheat dumpling wrappers (WDW), transglutaminase (TGase), and sodium pyrophosphate were used to improve the mechanical properties and reduce protein damage during freezing, respectively. Three yuba films were prepared: untreated yuba film (UY), treated with TGase and heat (TGHY), and treated with TGase, heat, and sodium pyrophosphate (TGHPY). FT-IR confirmed the cross-linking effect of TGase at 1623 and 1535 cm- 1and the plasticizing effect of sodium pyrophosphate on TGHY at 1040 cm-1. SDS-PAGE showed that the alpha, alpha, beta, and BS bands in UY decreased during freezing, whereas cross-linking promoted in TGHY and TGHPY reduced the soluble protein band. After 28 d of frozen storage, the tensile strength of all samples increased, and the elongation at break (EB) decreased, except for TGHPY, which had the most stable and highest EB during storage. Microscopic analysis revealed that the surface of TGHPY appeared smooth and uniform during frozen storage. When dumplings were made from frozen films, TGHPY wrappings had a lower cooking loss and better elasticity and cohesiveness than the TGHY wrappings. Transglutaminase and sodium pyrophosphate improved yuba films for preparing frozen dumpling wrappers as gluten-free products.
Kisan, Bhagwat SameerGanguly, SangitaKhetra, YogeshRaju, P. Narender...
6页
查看更多>>摘要：The current study was done to estimate the survival of probiotic organism in buffalo milk Ricotta cheese (BMRC) matrix during the simulated gastrointestinal condition. Initially, the counts of viable L. acidophilus La-05 (NCDC 291) in BMRC and MRS broth were 7.75 Log CFU/g and 7.84 Log CFU/g, which were non-significant (p > 0.05) statistically. The % survival of L. acidophilus La-05 was approximately 72% and 89% respectively into MRS and BMRC at the end of the digestion process. BMRC supported the survival of L. acidophilus La-05 during GI transit owing to the buffering capacity of milk protein.
查看更多>>摘要：The effects of ultrasound-assisted thawing (bath-type (20 kHz, 16.65 W/kg of water) and probe-type (28 kHz, 21.35-49.50 W/cm2)) on the thawing rate, protein denaturation, textural characteristics and some physical properties of button mushroom were investigated and compared with the conventional thawing methods. Three different regimes (including sonication in the temperature ranges of -25-4 degrees C, -5-0 degrees C, and 0-4 degrees C) were applied for ultrasound-assisted thawing. An enhancement of 74.65-84.79% in the thawing rate was obtained. Sonication in the temperature range of -5-0 degrees C had the highest impact on decreasing the thawing time. The results of differential scanning calorimetry proved that the bath-type ultrasound, 250 W probe-type ultrasound, and refrigeration thawing methods had the least protein denaturation. In addition, the 250 W probe-type ultrasound resulted in a high water holding capacity and hardness. On the other hand, ultrasound thawing at high power levels had the best effect on color indices and other textural properties. On the other hand, scanning electron microscopy showed that with increasing the ultrasound intensity, the disruption of the structure was enhanced. Hence, it could be concluded that using the probe-type ultrasound at 250 W could increase the thawing rate and lower the protein denaturation without any considerable structural disruption.
Camelo-Silva, CallebeSanches, Marcio Augusto RibeiroBrito, Renata MoraesDevilla, Ivano Alessandro...
8页
查看更多>>摘要：This study aimed to determine the thermophysical properties and antioxidant capacity of buriti pulp with concentrations of 7, 9, 11, 13, and 15 degrees Brix. Total solids and moisture content were determined in an oven, and the specific mass was determined by the pycnometer method, while the specific heat, thermal diffusivity, and thermal conductivity were obtained using the KD2 Pro thermal properties analyzer. The antioxidant capacity was determined by the 2,2 '-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. At high concentrations, total solids and specific mass increased while moisture content decreased, and the soluble solids concentration did not influence specific heat, thermal diffusivity, and thermal conductivity. The antioxidant capacity of buriti pulps ranged from 0.07 to 10.45 mu mol Trolox/g sample for the ABTS method and from 293.77 to 411.46 mu mol Trolox/g sample for the DPPH method.
查看更多>>摘要：Phytic acid (PA) plays different roles in various fields of study, yet current analytical methods for PA detection are still unsatisfactory. A novel method has been presented for the determination of PA in beverages, based on complete methylation in combination with liquid chromatography-mass spectrometry (LC-MS) analysis. By treatment with (trimethylsilyl) diazomethane, all the polybasic acid groups in PA were converted to the corresponding ester, and thus the corresponding derivative was easily analyzed by LC-MS. The addition of ethylenediamine tetraacetic acid (EDTA) to the derivative solution improved the sensitivity and the reproducibility in the PA analysis. Under optimized parameters, the linear range of the PA detection was 0.5-100 mu g/L, the limit of detection was 0.075 mu g/L, the limit of quantitation was 0.25 mu g/L, and the recovery range was 81.3-119.7 %. The PA content was determined for 13 commercially available beverage samples, and experimental results showed that this method provided a practical and reliable method for the detection of PA across diverse beverage matrices.
查看更多>>摘要：In this study Brain Heart Infusion broth inoculated with Listeria monocytogenes with a concentration of acetic acid of 24.98 mM or a concentration of 44.40 mM of lactic acid did not determine the increase in absorbance in 7 days. A concentration of acetic acid of 24.98 mM and a concentration of 22.20 mM of lactic acid were effective against Bacillus cereus growth. Then, challenge tests on primo sale cheese were conducted to establish if these concentrations were efficient when applied to cheese. After inoculum with the pathogens (2 log CFU g(-1)), cheese was dipped with acetic and lactic acid solutions. In a first trial, L. monocytogenes inoculated, showed the absence of significant differences in growth at 4 degrees C among the treated series (Ac1: acetic acid - 49.96 mM; Ac2: 24.98 mM; Lac1: lactic acid - 88.80 mM; Lac2: 44.40 mM) if compared to Control (CTRL) series (dipped with sterile water). At 8 degrees C, a significantly lower growth in Ac1 samples if compared to control ones and to all the treated series was observed (P < 0.05). The trial conducted inoculating B. cereus did not show any difference at 15 degrees C among samples treated with organic acids if compared to control series.
NSTL
Elsevier