查看更多>>摘要：The aims of the current study were to encapsulate Mentha longifolia L. essential oil (MEO; 0.5, 1, and 2%) into carboxymethyl cellulose-gelatin (CMC-GE) nanofibers via electrospinning and to evaluate the effects of fabricated nanofibrous films on improving the shelf-life of peeled freshwater prawns during refrigerated storage for 14 days. CMC-GE-MEO 0.5%, CMC-GE-MEO 1%, and CMC-GE-MEO 2% nanofibrous films showed significantly lower force (21.74-25.33 N), tensile strength (6.52-8.56 MPa), water vapor permeability (7.25-9.34 x 10(-4) g mm/m(2) h Pa), and swelling index (20.14-27.45%) compared to the neat CMC-GE (p < 0.05). The elongation at break significantly increased when MEO was incorporated into the CMC-GE (p < 0.05). The neat CMC-GE had the highest blue-yellow index (b = 1.02 +/- 0.01) and the lowest green-red index (a = 0.12 +/- 0.01) and lightness (L = 95.92 +/- 0.07). CMC-GE-MEO 1% and CMC-GE-MEO 2% nanofibrous films successfully improved the microbial population and chemical property of peeled prawns for 12 and 14 days, respectively. Prawns packaged with CMC-GE-MEO 2% nanofibrous film had significantly the highest sensory scores in terms of odor, color, texture, taste, and total acceptance throughout the study period (p < 0.05).
查看更多>>摘要：Soybean meal (SBM) is a protein-rich, soybean oil industry by-product which can be extruded for improved techno-functionality and potential utilization as a food ingredient. The effects of SBM particle size distribution [PSD] (small, medium and large), extrusion feed moisture content (15, 21 and 27 g water/100 g dry SBM) and barrel temperature (110, 130 and 150 degrees C at the die) on techno-functional properties of SBM extrudates were investigated. A decrease in barrel temperature from 150 to 110 degrees C generally improved nitrogen solubility index, gel forming capacity, oil holding capacity and emulsion capacity of extrudates. In addition, increasing feed moisture content from 15 to 27 g water/100 g dry SBM generally enhanced oil and water holding capacities. Nitrogen solubility index of extrudates made from large PSD feed was generally higher than that of medium PSD extrudates. PSD of SBM also affected the torque and specific mechanical energy requirements during extrusion cooking, SBM with large PSD requiring a higher level of mechanical energy input to be processed when compared to that with medium PSD. This work provided a comprehensive understanding of how feed particle size, extrusion moisture and barrel temperature can be manipulated to provide new opportunities in producing novel food ingredients from SBM.
查看更多>>摘要：The antioxidant capacity of cell-free extracts from Lactobacillus plantarum NJAU-01 obtained by using different cell disruption methods was determined. The efficacy of various methods, including high-pressure treatment (HIP), lysozyme combined with ultrasound treatment (LCU), glycine treatment (GLY), and frozen-thawed treatment (FAT) was studied. The results showed that the bacterial suspension in the HIP group visibly had the least intact cells per visual field compared with the other groups, followed by the LCU group. The HIP group possessed 5.12 lg CFU/mL viable bacteria, which was significantly lower than that of the other groups after cell disruption from the initial 9 lg CFU/mL. The protein concentration of the cell-free extract from the HIP group was higher than that of the other groups with abundant protein bands and band intensities. The HIP group presented significantly higher total antioxidant capacity and superoxide dismutase and glutathione peroxidase activities than the other groups. Our data suggest that HIP can be a preferable method to obtain cell-free extracts with excellent antioxidant capacity for further exploring the underlying antioxidant mechanism of Lactobacillus plantarum NJAU-01.
查看更多>>摘要：Soy protein is a commonly used functional ingredient. Despite its versatility, modifications of soy proteins could further enhance its functionalities. The objective of this study is to investigate the effect of L-histidine on physicochemical and functional properties of soy protein isolate (SPI) in the presence of 0, 0.1, and 0.6 M NaCl. The incorporation of L-histidine improved SPI solubility and decreased turbidity regardless of the salt concentrations. Notably, at 0.1 M NaCl, the incorporation of 0.3% L-histidine more than doubled the SPI solubility. Reactive sulfhydryl groups and surface hydrophobicity of the SPI decreased up to 24.2% and 38.6%, respectively, by the L-histidine treatment. The SPI-histidine interactions facilitated exposure of tryptophan residues in the absence of salt while mitigated salt-induced protein unfolding. With no salt, 0.3% L-histidine improved the emulsifying activity and stability of the SPI by 11.5% and 9.2%, respectively. At 0.1 M NaCl, 0.3% L-histidine did not improve the emulsifying activity but increased the emulsion stability by 30.1%. At 0.6 M NaCl, 0.3% Lhistidine induced a 25.4% increase in emulsifying activity while no change in emulsion stability. In conclusion, Lhistidine can be used as a functional ingredient to enhance the performance of SPI in various food formulations.
Sreedevi, P.Jayachandran, Lakshmi E.Rao, P. Srinivasa
6页
查看更多>>摘要：High pressure processing (HPP) has been an effective technique for retarding the browning and microbial fermentation in sugarcane juice with minimal effect on its nutrient profile. The present study deals with the optimization of high-pressure processing (HPP) of sugarcane juice. The influence of pressure (300-600 MPa), temperature (30-60 degrees C) and dwell time (10-25 min) on the inactivation of polyphenol oxidase (PPO), peroxidase (POD), total color difference (TCD), total phenols (TP) and relative antioxidant capacity (AOX) of the sugarcane juice were assessed using the response surface methodology (RSM). The optimized HPP parameters were determined to be 523 MPa/50 degrees C/11 min with a desirability value of 0.65. The predicted values of PPO inac-tivation, POD inactivation, TCD, TP and relative AOX under the optimized conditions were 62%, 59%, 2.8, 33 mg GAE/100 mL and 95%, respectively. The developed RSM models were verified and validated by comparing the predicted and experimental values of the responses. At this optimized condition, 5 log cycle reduction in total aerobic mesophiles and yeast and mold count with complete destruction of coliforms was observed ensuring the microbial stability of the juice.
Djukic-Vukovic, AleksandraMeglic, Sasa HaberlFlisar, KarelMojovic, Ljiljana...
15页
查看更多>>摘要：Lactic acid bacteria play an important role in functional food and fermentation products for human and animal nutrition, as probiotics, paraprobiotics, postbiotics or high-lactic acid-producing strains in biorefineries. Pulsed electric field (PEF) treatment is gaining recognition in the food industry, but little is known about the effects of PEF treatment on the probiotic characteristics of lactic acid (LA) bacteria or its application for the production of paraprobiotics and postbiotics. Thus, we studied the inactivation kinetics and permeabilization of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei as high LA-producing strains with probiotic characteristics by batch and continuous PEF treatment.
查看更多>>摘要：Maillard reaction can influence the functionalities of myofibrillar protein (MP). Protein-saccharide Maillard-type conjugates improve the solubility of MP but impair its thermal gelling ability. Besides, the influences of Maillard reaction occurred between reducing sugar and free amino acids on MP were not inspected yet. In this study, arginine-glucose Maillard reaction products (MRPs) were adopted to investigate their effects on the physicochemical and gel properties of chicken MP. The results showed that Arg-Glc MRPs significantly decreased surface hydrophobicity and the content of reactive sulfhydryl group, subsequently influenced the gelling behavior and gel properties, e.g., water holding capacity and gel strength. The dynamic rheological results revealed that MRPs reduced the storage modulus value effectively. Scanning electron microscopy showed that the three-dimensional network structure of MP gel became coarser and irregular by the treatment of Arg-Glc MRPs. These results suggested that Arg-Glc MRPs have influences on both the physicochemical properties and the gel properties of MP, which may provide new information to the effects of MRPs on the water holding capacity and texture of meat products.
查看更多>>摘要：The purpose of this study was to investigate the role of pH change and freezing rate on myofibrillar protein (MFP) denaturation during freezing. To demonstrate that the pH change was a cause of freezing-induced MFP denaturation, the sodium phosphate buffer was added to the MFP solution utilizing selective crystallization of Na2HPO4 center dot 12H(2)O that resulted in a pH decrease. Freezing MFP solution from 4 to 20 degrees C caused pH decreases of similar to 2.80 and similar to 3.91 units when the buffer concentration was 20 mM and 200 mM, respectively. The pH change disrupted the secondary and tertiary structures of MFP. As the pH decreased, the unfolding of protein molecules progressively increased. The exposure of internal hydrophobic groups resulted in aggregation and larger size formation of MFP. Compared to slow freezing, part of the protons was trapped in the small ice crystals formed by fast freezing, which attenuated the pH shift (decrease of similar to 3.26 unit) and reduced protein denaturation. These results suggested that pH change was an important factor for freezing-induced MFP denaturation, and the increase of freezing rate could diminish the pH decrease, which was conducive to maintain the stability of MFP.
NSTL
Elsevier