查看更多>>摘要：beta-Carotene high loaded microcapsules were fabricated via coupling the wet-milling and spray drying without employing any organic solvent or solubilizing oil. The impact of process parameters, including milling time and spray-drying inlet temperature, on the physicochemical stability, redispersibility, micromorphology and in vitro digestion of beta-carotene microcapsules was investigated. The optimized microcapsules exhibited a small average diameter after rehydration (229.4 nm) with ultrahigh encapsulation efficiency and loading capacity (99.18 % and 19.17 %, respectively). The crystalline beta-carotene was not completely transformed into amorphous state with a final crystallinity of 13.79 %. The morphology of microcapsules was dependent on the milling time and spray drying inlet temperature, and the best integrity and uniformity of microcapsules were achieved after milling for 150 min and spray-dried at 105 degrees C. Furthermore, the in vitro release rate of beta-carotene during the simulated gastrointestinal digestion was increased from 12.08 % to 33.72 % by extending the milling time and decreasing the inlet temperature of spray drying.
查看更多>>摘要：Rice bran is a by-product produced during rice processing. The present study aims to study the effect of three different modification methods (i.e. enzyme hydrolysis, fermentation, fermentation and enzymatic hydrolysis) on the microstructural and physicochemical characteristics of defatted rice bran dietary fiber. Results showed that all three modification methods influenced rice bran dietary fiber, but fermentation and enzymatic hydrolysis combined modification has the greatest impact. The content of arabinose, xylose, galactose increased significantly (p < 0.05) while the glucose content decreased significantly (p < 0.05). For its microstructural properties, there were more fragments on the surface of dietary fiber, the layered structure was severely damaged, the internal structure exposure was further increased, and the structure exhibited loose and porous morphology. The crystal type of modified rice bran dietary fiber remains unchanged in general while the enzymatic hydrolysis modification has the greatest impact on crystallinity which was decreased by 13.3%. The glucose adsorption capacity of dietary fiber was improved with fermentation and enzymatic hydrolysis modification, significantly (p < 0.05) increased by 66.1% and 57.2% in 100 mmol/L and 200 mmol/L glucose solutions.
查看更多>>摘要：Cactus (Opuntia ficus-indica) cladodes are a source of dietary fiber, vitamins and antioxidants that could be utilized by the food industry for both their nutritional and technological properties. In the present study, cladodes were dried at 45 degrees C for 24 h, followed by a 18 h vacuum drying at 45 degrees C or 60 degrees C. The dried cladodes were then ground in a grain mill, resulting in two coarse cladode flours (C45 and C60, respectively). A portion of the two flours was further ground with jet mill, yielding two fine flours, J45 and J60, respectively. Color, bulk density, water and oil holding capacities, solubility and dietary fiber content were determined. In addition, rheological properties and sedimentation kinetic of aqueous cladode flour suspensions were evaluated. An increase of insoluble fiber was observed with micro-grinding. All samples exhibited shear thinning behavior, while jet milling led to substantial decrease in apparent viscosity values. Coarse fractions sedimented quickly, achieving almost maximum sedimentation within 10 min, while the micro ground samples sedimented half as fast. In conclusion, particle size significantly alters the technological properties of cladode flour, broadening the range of applications cladodes could be used for.
查看更多>>摘要：Atmospheric cold plasma is a powerful and profitable microbial decontamination technology in the food industry. The microbial load and food matrix have a great influence on the plasma inactivation effect. This study aimed to quantify the effects of initial cell concentration and soluble solids on the inactivation of yeast in apple juice by gas-phase surface discharge plasma. A computer simulation model was developed to predict the inactivation process using commercial finite element software, COMSOL Multiphysics, and the model was verified by experiments. Studies have shown that the inactivation of yeast was affected by the initial cell concentration and soluble solids. These effects were quantified by fitting equations and used as model inputs. The simulation model predicted the D-value of plasma inactivation of yeast under different discharge voltages and apple juice volume, which was verified in experiments. Therefore, the established model can be used for plasma development to predict how the food matrix affects the inactivation process, thereby providing useful and practical tools for amplifying the commercial application of plasma.
查看更多>>摘要：In this study, the 4-methylimidazole (4-MI) and alpha-dicarbonyl compounds (alpha-DC), including glyoxal, methylglyoxal (MGO), and diacetyl (DA), formed in coffee made using various roasting and brewing methods was analyzed. In 72 espresso coffee samples made using Coffea arabica from Brazil and Ethiopia and C. robusta from India and Vietnam, the levels of total alpha-DC and 4-MI ranged from 10.3 to 90.4 mu g/L and 11.7-135.9 mu g/L, respectively. The level of alpha-DC was higher in C. arabica (60.4 mg/L) than in C. robusta (32.1 mg/L). C. robusta (67.5 mg/L) had higher levels of 4-MI than C. arabica (60.0 mg/L). As roasting temperature and time increased, the levels of MGO, DA, and 4-MI significantly increased (p < 0.05). In the espresso method, using smaller coffee bean particles led to significantly higher concentrations of alpha-DC and 4-MI (p < 0.05). In the cold brew method, the highest concentrations of alpha-DC and 4-MI were found with the largest coffee bean particles (p < 0.05).
查看更多>>摘要：Effects of part replacement (0, 10, 20, 30 g/100 g) of rice by finger millet (FM) on nutritional properties, sensory properties, in vitro digestion and antioxidant properties of composite rice noodles (CRN) were investigated. A 20% blend of FM with rice was selected best used in the rice noodle formulation on basis of sensory evaluation. Rice noodles thus formulated showed low breaking rate (13.33%) and cooking loss rates (14.60%), high content of protein (5.58%), dietary fiber (2.64%), calcium (67.47 mg/100 g), potassium (67.31% mg/100 g), magnesium (24.72 mg/100 g) and phosphorus (99.35 mg/100 g). What's more, increasing the FM content in rice noodles resulted in progressing antioxidative activity, e.g., DPPH* scavenging increased by 55.26-169.62%, as well as in increasing classes and content of phenolic compounds, e.g., gallic acid content was 0 mu g/g in control (0% FM), and 9.24 mu g/g in the CRN with the highest FM substitution. Moreover, RS content in that latter case was 16.22fold higher than in control. Overall, this study demonstrates that FM can effectively improve the nutritional value and taste of rice noodles, in addition to strengthening their anti-digestibility.
查看更多>>摘要：Four Bacillus coagulans strains were isolated from plant-based sources and screened for heat resistance, in vitro probiotic properties and toxicological characteristics and compared with B. coagulans GBI-30, 6086. These strains survived high temperatures and low pH, were resistant to bile and lysozyme, were able to produce biofilm, had antimicrobial activity, and were antibiotic-sensitive. All strains had the properties of adhesion, auto-and co -aggregation, although the level of each varied and with incubation time. The safety of these strains was confirmed as no enterotoxin genes (bceT, ces, entFM and cytK) were present and enterotoxins (Hbl, and nhe) were not detected. Hemolytic activity and lecithinase production did not occur. These results indicate that isolated B. coagulans strains have potential probiotic characteristics and could be used as candidate probiotics in heat-treated vegan probiotic food products.
查看更多>>摘要：The aim of this study is to produce a lactose-free product with Chlorella vulgaris, providing a large amount of lactic acid bacteria (LAB). The survival rate of Levilactobacillus brevis LOCK 0944 in soya drink with Chlorella vulgaris during 30 days of storage at 4 degrees C was higher than in soya drinks without algae. Moreover, Chlorella vulgaris caused an increase in L-lactic acid production by LAB in the soya drinks. From the high concentration of bacterial cells (8.49 log CFU/mL) in the fermented soya drink with algae after 30 days of storage at 4 degrees C, we can conclude that this microalga is a promising substrate for the production of fermented beverages. Furthermore, the soya drink with the Chlorella vulgaris and xylitol, due to the number of bacteria, also meets the criteria for a fermented probiotic product. The bacteria introduced into the gastrointestinal tract simulator together with a soya drink after the storage period exhibited a considerably higher survival rate, thus this indicating that the matrix provided protective conditions for them. The combination of Chlorella vulgaris and LAB in a soya drink provides the opportunity to create a functional plant-based product and opens new horizons for the food industry.
Deseta, Maria LauraSponton, Osvaldo E.Frison, Laura N.Musumeci, Matias A....
11页
查看更多>>摘要：This paper is aimed to evaluate the vehiculization of trans-cinnamaldehyde (CIN) through the formation of complexes with ovalbumin (OVA) and heat-induced OVA nanoparticles (OVAn) to promote its application in aqueous media. OVAn production variables (pH and protein concentration) and some physicochemical features (size, surface hydrophobicity, and molecular weight) were explored. Complex formation was examined in terms of stoichiometric and thermodynamic (Delta H degrees, Delta S degrees, and Delta G degrees) parameters by applying fluorescence spectroscopy. Results revealed the strong influence of the OVA conformational state (native or aggregated) on CIN vehiculi-zation. However, all systems showed similar encapsulation efficiencies (similar to 62%). Besides, nanosized complexes were colloidally stable at pH 3.0 and 7.0. Finally, their antifungal properties against the Aspergillus niger species (as a microbial model) were determined, being the OVA-CIN complex the most efficient. The preservation of the conformational structure of OVA as a nanocarrier was relevant to promote the CIN antifungal properties in aqueous media.
查看更多>>摘要：Recently, kombucha has been shown as an innovative non-conventional starter culture in dairy industry. In this research we investigated the possibility to produce new fresh cheese - kombucha fresh cheese, using kombucha inoculum as a non-conventional starter culture and compared it with the commercial starter culture XPL-1. Kombucha inoculum was successfully applied for kombucha fresh cheese production. Fermentation time was 12 h and 45 min, which is 8.93% shorter compared to the fresh cheese produced with XPL-1 starter culture (14 h), which reduces resources needed for production. Furthermore, we investigated antimicrobial activity of kombucha fresh cheese. Our results revealed its high antimicrobial activity on artificially contaminated samples, as total count of E. coli and L. monocytogenes decreased for 98.35% and 98.98%, respectively, during 30 days of storage. Antimicrobial activity is highly important for rather limited shelf life and could be correlated with antimicrobial effects of kombucha starter and high total phenols content observed in the kombucha sample (5.81 +/- 0.28 mg GAE/g). Our results recommend kombucha inoculum for production of kombucha fresh cheese.
NSTL
Elsevier