查看更多>>摘要：In this study, the effects of high-pressure homogenization (HPH) (20, 60, and 100 MPa) on the structure, microstructure, and functional properties of oyster (Crassostrea gigas) protein (CGP) were investigated. Circular dichroism examination showed that the secondary structure of oyster proteins became loose and that the alpha-helix transformed into a random coil structure. The fluorescence spectra had a redshift from 350 nm to 360 nm, exposing the chromophore and changing the tertiary structure of CGP. With the increase in homogeneous pressure, HPH significantly reduced particle sizes of CGP. Compared to other treatments, HPH at 100 MPa showed a higher surface hydrophobic index (86.84), solubility (84.7%), and water holding capacity (15.2 g/g). However, the emulsion activity index (137.5 m(2)/g) and foaming ability (113.3%) were best at a lower pressure (20 MPa). The scanning electron microscope showed that HPH treatment could improve emulsion stability. This work demonstrates that HPH treatment has a positive impact on the physicochemical and functional properties of CGP for potential industrial applications.
查看更多>>摘要：Resveratrol (RES), a well-known bioactive compound, was encapsulated within nano-phytosome (RES-PHY) for application in mayonnaise. The physico-chemical, microstructure, physical stability, antioxidant activity, encapsulation efficiency (EE%) were evaluated. The particle size, polydispersity index (PDI), and zeta-potential (zeta) of the RES-PHY-nanoparticles were recorded by dynamic light scattering (DLS) as 78.7 nm, similar to 0.18, -15.9 my and spherical shapes of the particles with the size under 100 nm were proved by scanning electron microscopy (SEM). The High-Performance-Liquid-Chromatography (HPLC) indicated the EE of 85%. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analyses showed the well-insertion and homogenous embedment of RES within PHY-nanocarrier according to the formation of new hydrogen bonds and amorphous structure of RES-PHY. During 60 days storage of RES-PHY-solution, the particles remained at similar to 112 nm with a unimodal distribution. The antioxidant activities of RES-PYH-enriched mayonnaise were respectively 84, 82, and 81% after 14, 30, and 60 days of storage that were higher than control samples with pure-RES (75, 62, and 60%) and citric acid (82, 80, and 79%). Overall, the results showed that RES-PHY was able to maintain the antioxidant properties of RES in mayonnaise during shelf-life and could be considered in high-fat foods to reduce oxidation and enhance their nutritional properties.
查看更多>>摘要：This study investigated the impacts of ultrasound-assisted osmotic dehydration (UOD) with different frequency (40 kHz, 80 kHz, 40 + 80 kHz) and intensity (25 W/L, 50 W/L, 75 W/L) on the kinetics of mass transfer, phenolic losses and the antioxidant properties of apple cubes (8 mm). The mass transfer efficiency of solid gain (SG) was greater under dual-frequency (beta = 0.413) than 40 kHz (beta = 0.707) and 80 kHz (beta = 0.793) under the same intensity. Moreover, the mass transfer efficiency of SG under 75 W/L 40 kHz UOD was higher than that of 25 W/L and 50 W/L UOD based on beta values. Notably, the loss of phenolic content under 75 W/L UOD (18.9 %) was substantially higher than that of the 25 W/L UOD treatment (1.2-1.8 %). A UOD treatment of 50 W/L and 40 + 80 kHz is recommended to optimize mass transfer efficiency and phenolic retention of dehydrated apple cubes.
查看更多>>摘要：Roasting pretreatment enhances the commercial qualities of tigernut oil. Oil extraction leaves behind meal, which is a potential source of starch. For industry to use this starch, its physicochemical characteristics of starch in meals after oil extraction with different roasting temperatures must be known, but have not been reported. In this investigation, the physicochemical properties of starches extracted from tigernut tubers before and after roasting at four different temperatures were investigated. Roasting increased the number of double helices and the ratios of A chains while decreasing crystallinity. There were differences in starch structure among samples roasted at different temperatures, which induced functional differences. The increase in A chains led to a decrease of peak viscosity, and improvement in freeze-thaw stability; the destruction of molecular interactions caused a decrease in pasting temperature; damage to the crystalline structure caused the decrease in gelatinization enthalpy and transition temperatures. As for differences in rheological properties, the interference of nonstarch components and molecular interactions appear to be major factors. This study provides scientific information for the complete utilization of tigernut tubers.
查看更多>>摘要：Food-derived Pickering emulsifiers, particularly proteins, are environmentally friendly and receive considerable attention for the edibility. In this study, Pleurotus tuoliensis protein was extracted at pH 7 (P. tuoliensis albumin, PTA) and pH 9.5 (P. tuoliensis protein isolate, PTPI). PTA and PTPI contained sufficient essential amino acids for humans, but low solubility. Therefore, the pH-cycle method was applied to improve the dispersity. Compared with PTA-NP (PTA nanoparticle), PTPI-NP (PTPI nanoparticle) had smaller particle size, higher surface hydrophobicity and wettability. The advantage in particle size and surface hydrophobicity not only made PTPI-NP show faster adsorption behavior at the oil-water interface at 0.1 mg/mL, but also kept the droplet size of PTPI-NP stabilized emulsions more similar at various oil contents (0.1-0.5). After 30 d storage, the creaming and oiling off behavior of PTA-NP and PTPI-NP stabilized emulsions were unchanged. These results showed that P. tuoliensis protein, especially PTPI, could be used as natural emulsifiers in food industry.
查看更多>>摘要：Carotenoids are lipophilic pigments with polyene skeletons, which possess great benefits to human health. In this study, medium-chain triglyceride (MCT) and four long-chain triglycerides (LCTs), namely, soybean oil, sunflower seed oil, palm oil, and cottonseed oil, were applied as carriers to enrich carotenoids from Lycium barbarum L. by the freeze-thaw method. The fatty acid composition, thermal properties, and rheological properties of the carotenoid-enriched oils were determined. The carotenoid retention ratio (CRR) and peroxide value (POV) of the prepared oils were assessed during 56 days of storage. Kinetic analysis was conducted for CRR; meanwhile, a multivariate quadratic regression model was implemented to explain the POV changes. Results showed that the CRR of carotenoid-enriched oils decreased gradually following first-order kinetics. The CRR of MCT with low POV generation rate was significantly (p<0.05) lower than that of LCTs. Long-chain oils were beneficial for carotenoids stability. The carotenoid-enriched cottonseed oil (CCO) performed the best at 45 <degrees>C for 56 days, given the low monounsaturated fatty acids and slow POV generation rate. Thus, oils' chain length and fatty acid saturation would influence delivery material and delivery carrier stability, LCT with high saturation would be an ideal delivery system for carotenoids.
查看更多>>摘要：The aim of the present study was the loading of beta-cyclodextrin/vitamin E (beta CD/VitE) inclusion complex in liposomes (LPs) and coating of this nanocarrier with sodium caseinate (SC). The formation of beta CD/VitE inclusion complex was approved by Fourier transforms infrared (FT-IR) spectroscopy. Three concentrations of SC (2, 4, and 6 mg/mL) were used for the coating of LPs. By considering particle size, zeta potential, and morphology, the 6 mg/mL concentration of SC was selected as the optimum concentration. The zeta potential and particle size of the coated complex-loaded LPs were +17.90 +/- 0.80 mV and 173.9 +/- 42.4 nm, respectively. The transmission electron microscopy of the coated complex-loaded LPs showed a spherical and core-shell structure. Additionally, the encapsulation efficiency of VitE in the LPs as the form of beta CD/VitE inclusion complex was 83.8 +/- 3.7%. The formation of hydrogen-bonding interactions among complex, LPs, and SC was confirmed by FT-IR spectroscopy. The coating of LPs with SC significantly improved their thermal stability. Moreover, the coated LPs exhibited a better-sustained release profile than the uncoated LPs in the simulated gastrointestinal condition. In conclusion, the developed nanocarrier has promising advantages and potential applications in the nutraceutical and medical fields.
查看更多>>摘要：Mild heating (20 degrees C, 40 degrees C, 60 degrees C, and 80 degrees C) for 1 h assisted pH12 shifting on the structural, physicochemical and functional properties of egg white protein (EWP) were investigated. The results of intrinsic fluorescence, surface hydrophobicity, and free sulfhydryl groups indicated that the tertiary structure depolymerized, the hydrophobic groups exposed and the protein subunits dissociated. Fourier transform infrared spectrophotometer and circular dichroism showed that the content of alpha-helix decreased, and the content of beta-turn increased in the secondary structure of EWP. Moreover, the size and zeta potential of EWP12-80 significantly decreased to 119.17 nm (P < 0.05) and -32.53 mV (P < 0.05), and the solution of EWP12-80 was clear and translucent. In terms of emulsification, the emulsion formed from the modified EWP maintained excellent stability in particle size and distribution. Correspondingly, compared with the untreated EWP, the emulsions formed by the modified proteins also had a uniform and stable particle size under the conditions of heating and salt. Therefore, pH12 combined with heating to modify EWP may be an ideal method to improve its functional properties, thereby expanding its use in the food industry.
查看更多>>摘要：Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods. Probiotics have primarily been used in products of lactic acid origin. However, nondairy foods are increasingly being used as carriers of probiotics because the population exhibits high levels of lactose intolerance. In addition, modern lifestyles are increasingly distant from animal food consumption such as dairy products. Thus, fruit and vegetables are interesting nondairy matrices for probiotics and are compatible with popular diet options, such as vegetarianism and veganism. Vegetables provide a beneficial environment that protects probiotic viability from stress factors during the product shelf life. The aim of this review is to provide an overview of the studies conducted on the application and feasibility of probiotics in fruit and vegetable matrices.
查看更多>>摘要：Lactose, a major carbohydrate of mammalian milk is being digested by the intestinal enzyme lactase. Lactase activity decreases in later childhood and throughout life in the majority of the world's population leading towards lactose intolerance. To overcome this challenge, lactose-free milk and milk products have emerged as a boon to lactose-intolerant people all over the world. The wide availability of lactose-free products is encouraging consumers to select them as a preferred choice for dairy foods, driven by the increasingly wide product range. Lactose content should be less than 100 mg/L in order to comply with the legal standards of lactose-free milk products. During the preparation of lactose-free products, lactose hydrolysis increases the level of glucose and galactose in milk along with galactooligosaccharides (GOS) due to transgalactosylation activity of the lactase enzyme. These carbohydrate moieties interfere in the accurate estimation of lactose in lactose-free milk. This review summarizes various techniques such as chromatographic, enzymatic, or sensor-based developed to estimate residual lactose in low lactose milk system along with their advantages and limitations. Among all the detection methods, high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) showed the highest accuracy and specificity without any interference from other disaccharides. However, it is quite expensive and therefore not used widely. Thus, there is a need to develop a rapid and costeffective method for the detection of residual lactose in a low-lactose milk system.
NSTL
Elsevier