查看更多>>摘要：The cookies were formulated using microencapsulated oil powder (source of vegetable fat: sunflower and sesame oil) obtained by spray drying. The optimized blend comprised of 30:70 (soya protein to milk protein isolate) as wall matrices, and 50:49 sunflower to sesame oil as core ingredients. Spray drying had a feed flow rate and drying air of 10 +/- 2 mL/min and 73 m(3)/h, with an inlet-outlet temperature of 160 degrees C and 60 degrees C. The oil powder (OP) content was varied from 20 to 60% to study the effect on the % DPPH inhibition, peroxide value (PV), and free fatty acid (FFA) value. In cookies, the OP could be substituted up to a level of 40% without any significant effect on its sensory characteristics with a shelf life of 245 days. Moreover, the hardness of OP cookies was increased, while a decrease in moisture content and colour values was observed. The FFA value for 40% OP at zero days was 0.27% which increased to 0.74% at 245 days. The OP cookies had better antioxidant capacity (89% higher DPPH activity). The findings of FTIR and SEM further validated that the OP cookies had an enriched nutritional profile due to the presence of natural antioxidants.
查看更多>>摘要：Fresh fruit and vegetable juices that have not been pasteurized can cause foodborne diseases. Therefore, microbial quality monitoring of fresh fruit and vegetable juices sold domestically is necessary. Here, 100 fresh fruit and vegetable juices were purchased from online and offline stores in Korea and monitored quantitatively and qualitatively for general microbial quality and foodborne pathogens. Total aerobic bacteria (TAB), coliform, yeast/mold (Y/M), Bacillus cereus, Staphylococcus aureus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. were evaluated by the selective agar method. TAB were detected in 51 out of 100 samples at an average level of 4.21 +/- 1.10 log CFU/mL, and coliform and Y/M were detected in 39 and 52 samples at average levels of 3.24 +/- 1.13 and 3.47 +/- 1.12 log CFU/mL, respectively. E. coli O157:H7, L. monocytogenes, and Salmonella spp. were not detected in any of the tested samples, but B. cereus and S. aureus were detected in 12 and 1 samples, respectively. This study can be used as basic data for technology development to secure the microbial quality and safety of fresh fruit and vegetable juices.
Landim Parente, Gisleania DouradoNunes de Melo, Bruno Davincide Souza, Jaciel Albuquerqueda Conceicao, Marta Maria...
8页
查看更多>>摘要：The feasibility to fortify traditional Brazilian cassava gum and tapioca "pancakes" with carotenoid from carrots was investigated, based on the premise that the process should be applicable as a social technology. Microparticles enriched in carotenoids were prepared by concentrating carrot juice solids using complex coacervation of whey protein isolate and gum arabic in the weight ratio of 1.5:1, and co-dried with cassava starch. Carotenoid content and stability during product application were analyzed for the microparticles and for two product applications: fortified cassava gum, and fortified tapioca "pancakes". The results showed that complex coacervation can be applied instead of conventional technologies to concentrate carrot juice, resulting in a yield of more than 90% of the initial carotenoid content. The further starch co-drying of this material resulted in a microparticle that retained 79% of initial carotenoid content. Low levels of carotenoid loss (22%) were observed upon preparing tapioca "pancakes" using the fortified cassava gum. The instrumental textural properties of the tapiocas were similar for products fortified with microparticles or by direct carrot juice addition. Furthermore, the use of carotenoid in dry powder form facilitates handling and dosing in artisanal and industrial settings and ensure to target the daily intake.
查看更多>>摘要：To investigate the effect of PEP4 alleles on cellular tolerance of rice wine Saccharomyces cerevisiae against citric acid stress, one PEP4-allele disrupted strain and one PEP4-allele modified along with one PEP4-allele disrupted rice wine Saccharomyces cerevisiae strains were constructed. The PEP4-allele disruption and modification significantly decreased intracellular PrA activity, and a dose-response relationship was found between intracellular Proteinase A activity and number of intact PEP4-alleles. Under cultivation conditions whether with sufficiency or starvation of amino acid nitrogen source, the second PEP4-allele modification was all found beneficial for cellular citric acid stress tolerance of the industrial Saccharomyces cerevisiae strain SWY85. These results allude to PEP4-allele having a physiological role in the metabolic regulations correlated to citric acid tolerance in yeast cell.
查看更多>>摘要：Myrtle and Peppermint oil (Myrtus communis and Mentha pulegium) nanoemulsions were formulated using nonionic surfactant Tween 80 and water through a two-step homogenization process (high-speed homogenizer then high-pressure homogenizer). Physicochemical parameters particularly droplet average diameter, microscopic and macroscopic aspects, pH, viscosity, density, turbidity, refractive index, stability (thermal, physical, and osmotic stability), and antibacterial activity kinetic against E. coli and B. subtilis, have been measured. Obtained results indicate that the formulated nanoemulsions displayed an average droplet diameter inferior to 101 nm and comparable physicochemical characteristics. Considering their stability, Peppermint and Myrtle nanoemulsions exhibited suitable stability under pH, thermal (droplet size comprised between 80 and 1351 nm), and ionic stress as well as after 22 days of storage at 4 degrees C (average droplet diameter comprised between 90 and 188 nm). Concerning inhibition of bacterial growth, antibacterial activity against E. coli and B. subtilis revealed a marked efficacy particularly against E. coli (Peppermint nanoemulsions reached 99% of growth inhibition), and that efficiency was well kept even upon 22 days of storage at 4 degrees C. These results may establish the promising interest in Myrtle and peppermint essential oils for the food industry using nanoemulsion-based delivery systems.
Ramirez-Rodrigues, M.Dewettinck, K.Van der Meeren, P.de Meulenaer, B....
8页
查看更多>>摘要：Industrial valorization of proteins from traditional edible insects requires knowledge of their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican edible insects (A. cordifera and B. mellifica) were studied and compared to commercial insect species (H. illucens). The nutritional attributes of insect protein concentrates (PCs) were determined by their protein content, amino acid and polyphenol compositions. The chemical structure of the proteins was determined by Fourier-Transform Infrared spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). Moreover, the surfactant properties of insectPC (emulsions) were evaluated. B. mellifica PC showed the highest content of protein content among the studied insects (57.1%). In contrast, H. illucens showed the highest polyphenols (12.7 mg/g). The emulsions prepared with insect-PC from A. cordifera and B. mellifica showed higher stability than H. illucens, where a bigger droplet size and a rapid phase separation occurred. The decrease in emulsification properties of black soldier fly larvae was attributed to a possible interaction between polyphenols and proteins that hinders emulsification. This study increases the understanding of the structural and techno-functional characteristics of insect-PC of commercial and local insect species.
Maldaner, VanessaCoradi, Paulo CarteriNunes, Marcela TrojahnMuller, Amanda...
13页
查看更多>>摘要：The objective of this study was to evaluate the cumulative effects of intermittent drying in function of the number of cycles and exposure time of the grains to high temperatures in the dryer and its correlations with the physical, physicochemical and morphological quality of rice and brown rice. For drying rice, it is important to control the intermittence time and the air-drying temperature to minimize the effects of the process on grain quality. With an increase in the drying time, ruptures in brown rice endosperm and an increase in burned and chalky grains are observed. In addition, reductions in physicochemical composition and changes in the starch structure and crystallinity are also observed. The grouping of the treatments and the correlations of the qualitative variables indicate that a longer drying time has the most significant effect on rice quality. The physicochemical quality and the morphological structure of rice and brown rice are preserved when intermittent drying is carried out for 3 h, avoiding excessive heating (>39 degrees C) of the grain mass and thermal damage to the grain cell tissues and the physicochemical quality of rice.
Park, Dong HyeonLee, SangYoonLee, JiseonKim, Eun Jeong...
8页
查看更多>>摘要：This study investigated the effect of supercooling preservation on the freshness and quality parameters to mackerel in comparison to chilled (refrigerated) and freezing condition. Stepwise cooling by 0.5 degrees C every 18 h was applied to preserve mackerel under a supercooled state for 12 days, and physicochemical properties were compared with chilled and frozen samples. The mean preservation temperatures (Tm) were 1.01 degrees C, -1.42 degrees C and -17.5 degrees C for the chilled, supercooled and frozen treatments, respectively. Freshness parameters indicated that supercooling effectively delayed both oxidative and microbial deteriorations, including total aerobic count (TAC), thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVBN) and trimethylamine (TMA), compared to chilled conditions. Based on kinetic analysis, the freshness holding period of supercooled mackerel was 9.51 days compared to 4.53 days of chilled mackerel. Although oxidative discoloration could not be prevented by supercooled preservation, supercooled mackerel showed better water-binding and textural properties than chilled or frozen mackerel after 12 days of storage. From the results, supercooling was effective to maintain fresh conditions (sashimi or sushi grade) of mackerel for more than twice the duration of chilled preservation.
查看更多>>摘要：This study aimed to compare the physicochemical properties and volatile flavor compounds of pea protein-based yogurt and mung bean protein-based yogurt produced by the fermentation of plant-based milk with two commercial starter cultures (VEGE022 and YF-L904). The results revealed that mung bean protein-based yogurt exhibited higher hardness, chewiness, water holding capacity, lightness, and storage modulus (G ') than pea protein-based yogurt. Intermolecular force results indicated that the hydrophobic interactions and disulfide bonds were the main chemical forces maintaining the structure of yogurt gels. Correspondingly, the free sulfydryl group content was significantly reduced (p < 0.05). Furthermore, the volatile flavor compounds of the pea protein-based yogurt and mung bean protein-based yogurt under the same cultures fermentation conditions are similar. The main volatile flavor compounds in yogurt were aldehydes and ketones. Moreover, it was found that VEGE022 was more effective than YF-L904 in reducing the unpleasant beany flavor. These results indicated that mung bean protein can also be used to prepare plant-based yogurt alternatives with better quality. This work provided the theoretical basis for the application of pea protein and mung bean protein in plant-based yogurt.
NSTL
Elsevier