查看更多>>摘要：Oilseeds are commercially grown for its oil content. Oil obtained by crushing seeds are good source of polyunsaturated & saturated fatty acids. Besides, this the defatted meal or cake are high in protein. The major hurdle in processing of oilseeds & its byproduct-cake or meal obtained after oil extraction is presence of toxic antinutritional factors (ANFs) present in seeds. Main ANFs present in oilseeds are tannins, phytate or phytic acid, saponins, oxalates or oxalic acid, glucosinolate, anti-vitamin factors, gossypol, protease inhibitors, lectins, & amylase inhibitors. They interfere with nutrient absorption & associated with reduced protein digestibility. This review outlines the main ANFs present in major oilseeds namely- Soybean, groundnut. Sunflower, cottonseed, & rapeseed & mustard. This paper highlights the application of high energy radiations: Gamma, Ultraviolet, microwave & infrared radiation in eradication of these ANFs to maximum extent. Along with this, it also points out effect of high energy radiations on sensory & physiochemical attributes & on functional properties of protein extracted from oilseeds & its digestibility. High energy radiations have shown outstanding results in minimization of these ANFs from oilseeds to safe limits. Proteins from oilseeds treated with high energy radiations have improved digestibility & functional properties. In near future, proteins from oilseeds will cure protein malnutrition & will decrease dependency on animal meat. Overall, nutritive & sensory quality of high energy treated oilseeds & its product is superior to other mode of processing.
查看更多>>摘要：Metabolites of lactic acid bacteria (LAB) are gaining renewed interest as postbiotics to curb the growth of undesirable microorganisms in food and pharmaceutical industries. The present study was aimed to extract and characterize the biosurfactants (BS) of Lactobacillus acidophilus NCFM and Lacticaseibacillus rhamnosus GG. Acceptable levels of emulsification index and oil displacement ability of cell-free supernatant as well as considerable cell surface hydrophobicity of LGG and NCFM confirmed the BS production. The cell wall-bound and extracellular BS were extracted by solvent extraction method. Chemical group characterization of BS through Fourier-Transform Infrared Spectroscopy specified the amalgamation of carbohydrates, lipids, and proteins in NCFM, whereas only the proteins and carbohydrates in LGG. Gas chromatography-mass spectrometry analysis of BS (NCFM) revealed hexadecanoic acid, 9-octadecenoic acid, and methyl stearate as principal fatty acids. BS showed dose-dependent antibacterial and antibiofilm activities against methicillin-resistant and sensitive staphylococcal isolates. Upon visual inspection through scanning electron microscopy confirmed the cell death via alternations in the cell surface coherence. Overall, our findings suggest that BS from LGG and NCFM may be the potential candidates to abrogate staphylococcal biofilms, and therefore further technology intervention to scale up the production process could be noteworthy.
查看更多>>摘要：In this study, casein derived peptides were hydrolyzed with trypsin and then transported across Caco-2 cell monolayers to choose intestinal absorbable antioxidant peptides. E/S ratio at 5.45 %, pH at 7.13 and temperature at 51.99 degrees C were found to be the optimal conditions for enzymatic hydrolysis of casein by trypsin by Response Surface Method. The fraction below 10 kDa purified by the hollow fiber ultrafiltration membrane was applied to Sephadex G-10 gel filtration chromatography, and the obtained components were transported across the Caco-2 cell monolayer. The transported peptides were detected on the basolateral side of the Caco-2 cell monolayer using ultra-performance liquid chromatography-tandem mass spectrometry. It was found that LHSMK was an unreported pentapeptide. The synthetic peptide LHSMK had free radical scavenging ability, and the antioxidant activity exhibited a dose-dependent increase. Furthermore, LHSMK can also regulate antioxidant enzymes activity in oxidative-damage cells. This study provides a method for the preparation of intestinal absorbable peptides, and provides basic research for the development of functional food market.
查看更多>>摘要：This study aimed to evaluate the use of artichoke bracts in oil microencapsulation by spray drying. Thus, 1% and 2% w/w of this material was added to sunflower O/W emulsions to partially replace maltodextrin and substitute Tween (R) 20. Emulsions were compared with a control containing only maltodextrin as wall material and Tween (R) 20 as emulsifier. The emulsion containing 2% of artichoke exhibited higher (p < 0.05) viscosity and stability against coalescence and flocculation (24 h) and 20% higher encapsulation efficiency after spray drying, compared with control. The three microcapsules showed similar microstructure, density, porosity, flow properties, and Tg. Microcapsules containing artichoke exhibited, on average, 15% larger particles, 19% lower moisture content, and 9% lower solubility, besides perceptible colour changes. Microcapsules containing artichoke (2%) showed lower oxidation indicators content (37%) after spray drying and over 2 months of controlled storage (35 degrees C, 50% relative humidity) than control. After 90 days, decreases in linoleic acid were observed in all the samples (up to 24%), with increases of oleic and saturated fatty acids. The control showed the highest increase in saturated fatty acids (73%). Hence, artichoke bracts can be exploited for their application in lipid microencapsulation because of their emulsifier properties and the oxidative protection they provide.
查看更多>>摘要：This study aimed to recover bioactive compounds from by-product of acerola processing. Firstly, hydrothermal treatment was carried out to extract the compounds, and later, it was concentrated by nanofiltration (NF). Central Composite Rotational Design associated with response surface methodology was applied to maximize the extraction. The optimal conditions were 15 min and a liquid-solid ratio of 22 mL/g (water/non-pomace). The optimized extract was concentrated in NF by a volumetric factor of 13-fold to provide a concentrated product with characteristics compatible with acerola juice. The concentration resulted in the following retentions (R%) and concentration factors (CF): 94.9% and 9.2 for total phenolic content (TPC), 91.6% and 4.9 for ascorbic acid (AA), 99.0% and 8.0 for antioxidant compounds, respectively. NF membrane also showed retention higher than 90.0% for catechin, caffeic acid, ferulic acid, and rutin. TPC and antioxidant activity found in the concentrated extract was 1.3 and 1.5-fold higher than the acerola juice, respectively. The AA content in the extract was below the value found in the juice, 7.9 and 9.1 mg/mL, respectively. Finally, the hydrothermal treatment resulted in higher extraction of phenolic compounds compared to conventional extraction, and its integration with NF resulted in a high content of bioactive compounds.
查看更多>>摘要：This study analyzed the microbiomes and metabolomes of four Chinese and four European cheeses using deep metagenome sequencing and liquid chromatography-mass spectrophotometry. Our results revealed great variations in the cheese microbiome and metabolome between samples, but samples originated from the same region shared a higher similarity. Deep metagenome sequencing identified four novel species (belonging to the Salinicoccus, Kocuria, and Glutamicibacter genera), and their profiles of carbohydrate-active enzymes and secondary metabolite clusters coding genes supported that these novel species were involved in cheese flavor formation. The main differential metabolites between Chinese and European cheeses were amino acids and volatile substances. Significant correlations were found between individual cheese-associated bacterial taxa (especially lactic acid bacteria) and metabolites (r 0.6, p < 0.05), suggesting that these taxa and metabolites together shaped the cheese flavor. The cheese microbiome comprised a high proportion of phage (26.06%), providing evidence of phage infection/genome integration and horizontal gene transfer from phage to bacteria. Such processes would also modulate cheese microbiomes and thus flavor quality.
Chew, Lye YeeNeo, Yun PingKong, Kin WengChang, Kian Aun...
8页
查看更多>>摘要：Sechium edule shoot (chayote shoot, CS) is widely grown in Cameroon Highlands, Malaysia. However, its consumption is limited to the locals. Many studies on chayote fruits are available, whereas little is known about the shoot. Therefore, CS was analysed for its nutritional constituents using the Association of Official Analytical Chemists methods. Hexane, ethyl acetate, methanol, and water were used to study the effect of solvents on phytochemicals extraction. The effect of stir-frying, microwaving, steaming, and blanching on bioactive compounds retention was also investigated. Data revealed CS to be a source of calcium and iron. Water extract had the highest extraction yield and total phenolic content (TPC) while methanol extract had the highest total flavonoid content (TFC) and beta-carotene content (BCC). Meanwhile, hexane extract demonstrated the best antioxidant performance. The highest alpha-amylase inhibitory activity was observed in methanol and ethyl acetate extracts, at 0.62 mg/mL and 2.50 mg/mL, respectively. The cooked CS had significantly higher TFC compared to the raw CS. A significant increase in BCC was observed in microwaved, steamed, and blanched CS. Overall, methanol and steaming were identified as the best extraction solvent and cooking method, respectively, because of their considerable extraction efficiency and retention of bioactive compounds.
查看更多>>摘要：To investigate the effect of monoglyceride (MGs) acyl chain length and compounding of MGs on the oleogel properties and stability, 3 different pure MGs and 7 mixtures with different glycerol monostearate (MS): glycerol monobehenate (MB) ratios were studied with high oleic sunflower oil (HOSO) as the liquid oil. The oleogel properties were characterized in terms of structuring potential including oil binding capacity (OBC), hardness and rheological behavior, and the microstructural features associated with these properties determined by differential scanning calorimetry (DSC), solid fat content (SFC), X-ray diffractometry (XRD) and polarized light microscopy (PLM). Changes in oleogel properties (OBC and hardness) and the microstructure during 30 days of storage were also evaluated. Different chain lengths and ratios of MS:MB led to different crystallization rates, polymorphic transitions and aggregation rates, so as to form different crystalline networks and stabilities. In general, the MB oleogel exhibited the highest properties and stability. An increase in OBC in the order of glycerol monolaurate (ML) < MS < MB was observed for pure MG oleogels. The oleogels with mixed MGs outperformed the mechanical properties of the single ones. The best oleogel properties and stabilities were obtained for the oleogel with the MS:MB ratio as 2:8.
查看更多>>摘要：Viscoelastic properties of an apple juice enriched with apple fiber dose (12%, 14%, 16%, 18% w/w), were evaluated in the temperature range of 5-60 degrees C using dynamic oscillatory viscometry. Samples at four fiber concentrations behaved like viscoelastic fluids with consistently higher magnitudes of storage modulus (G ') as compared to loss modulus (G '') in a frequency sweep. The addition of fiber increased the elastic character of the apple juice. The G ' and G '' were higher for the 18% fiber sample, and temperature had a significant effect on the dynamic rheological properties of the four samples, decreasing the magnitudes of G ' and G '' while temperature increased. The viscoelasticity was evaluated for storage and loss modulus with the oscillatory frequency described by a power-law function and the dependency of this parameter with temperature was well described by Arrhenius' type equation(k', k", n' and n"). Compensation was found to take place for the parameters k' and k", the iso-consistency temperature being -45.7 degrees C and -68.2 degrees C, respectively, showing a entropic control for the flow mechanism.
查看更多>>摘要：This study examines spray-drying microencapsulation of iron and zinc simultaneously as a strategy to combat iron and zinc nutrient deficiency, and in order to ascertain the possibility of delivering these nutrients together. Iron and zinc bioaccessibility and release kinetics were assessed through simulated digestion gastro-intestinal (pH 2.0 and pH 6.6) on three optimized microencapsulated formulations containing ferrous and zinc sulphate using whey protein isolate (WPI) and Eudraguard as coating materials. Optimized formulations depicted up to 97 % encapsulation efficiency for iron and 52 % encapsulation efficiency of zinc, with up to 73 % yield from the spray-drying process. In stomach conditions, the microcapsules released close to 100 % of the iron and zinc within 30 min at pH 2.0, and within 45 min of intestinal digestion at pH 6.6. Thus, the microcapsules showed higher resistance to intestinal conditions. The Higuchi mathematical model was found to best fit the experimental data for iron and zinc release, suggesting a transport phenomenon governed by the diffusion process through the coating material. The results from this study shall guide technology development using proteins that could resist gastro-intestinal conditions as well as understanding the complex release process into the release mechanisms.
NSTL
Elsevier