Iniguez-Moreno, MaricarmenRagazzo-Sanchez, Juan ArturoBarros-Castillo, Julio CesarSolis-Pacheco, Josue Raymundo...
10页
查看更多>>摘要：This study was aimed to evaluate the physical, physicochemical, and thermal properties of sodium alginate (SA) films added with Meyerozyma caribbica (SAY) and their effect on quality properties of avocado after their storage (12 days/25 degrees C, or 10 days/6 degrees C and ripened at 25 degrees C/7 days). SAY films were highly soluble (>87%). During their storage, water vapor permeability decreased (1.93 g/(m.s.Pa) x 10-9) and a slight color change (2.11) was found. The thermal analysis allowed us to infer the protective effect of SA on M. caribbica. The yeast addition improved the puncture force of SA films. Besides, SAY coatings reduced the weight loss in avocados (22.8 and 29.8% at 25 degrees C and combined storage, respectively), delayed the increment of pH and total soluble solids, and the firmness of the whole fruit and flesh were higher than in uncoated fruits. Moreover, the application of SAY coatings allowed to inhibit the development of grey flesh in avocados under both storage conditions. This research demonstrated that SA coatings with M. caribbica are an alternative to maintain the quality properties of avocados for up to 12 and 17 days depending on storage conditions.
查看更多>>摘要：Food-derived bioactive peptides have drawn much attention because of their health-promoting benefits. The previous study has demonstrated that bioactive peptide RVPSL could be considered a possible food ingredient. However due to low stability and bioavailability in the gastrointestinal tract limit its application in the food industry. Thus, a biodegradable nano-porous Mn3O4 based on the two-dimensional sacrificial template graphene oxide was synthesized to improve the stability of RVPSL in the gastrointestinal tract. The size of the porous Mn3O4 was approximately 50-150 nm with 5-15 nm pores, and exhibited a high surface area (38.62 m(2)/g) result to high loading capacity of RVPSL (0.43 mg/1 mg). More importantly, the stability of RVPSL was improved after loaded to the porous Mn3O4. The cumulative release of the functional composite Mn3O4/RVPSL was 31.16% after 120 h incubated in pH 7.4. Furthermore, the bioactivity of peptide RVPSL was improved about 32% after 7 h simulated digestion. In conclusion, the current study demonstrated that the porous Mn3O4 nanoparticle could be considered as a potential strategy for the delivery of bioactive compounds with improved functional attributes.
查看更多>>摘要：Mixing and moving of samples during radio frequency (RF) processing have been demonstrated to be efficient ways for improving the heating uniformity. However, the current single or limited moving direction of samples requires a comprehensive and systematic investigation of combined movements in multi-directions. The purpose of this research was to compare the RF heating uniformity of milled rice with movement and layer/part rearrangement in three directions, as well as mixing. The results showed that the RF heating uniformity was not significantly (P > 0.05) improved when the rice samples were moved horizontally and only under the top electrode, while slightly improved for moving the rice samples gradually in and out of the two sides below the top electrode. Moving samples in vertical direction, rearranging sample parts horizontally and layers vertically all clearly improved the RF heating uniformity. Mixing with two times was the most effective method to improve the RF heating uniformity. These results may provide the useful methods to ensure the RF heating uniformity in industrial applications and help to develop effective RF treatment protocols in low-moisture granular agricultural products.
查看更多>>摘要：Increased demand for highly functional soy protein isolate (SPI) in the food industry draws extra attention to SPI modification. The structural properties and in vitro digestibility of phosphorylated and glycosylated SPI were investigated in this study. The phosphorylation was carried out with sodium tripolyphosphate addition at 45 degrees C for 4 h. Glucose and dextran were used for glycosylation at 100 degrees C for 1 h. Apparent molecular weight distribution was determined by size exclusion-high performance liquid chromatography. Thiol content and surface hydrophobicity were also determined. The apparent molecular weight and thiol content of phosphorylated SPI increased with the increase of phosphorylation degree. Meanwhile, phosphorylation negatively affected gastrointestinal digestibility, especially gastric digestibility. The fraction of glycosylated SPI was prone to be low molecular weight, suggesting glycosylation inhibited SPI aggregation, which resulted from the attenuated surface hydrophobicity. The digestibility of SPI was increased by glycosylation. Glucose-based glycosylation contributed to lower intestinal digestion compared with dextran-based glycosylated SPI. This work highlighted that the phosphorylation and glycosylation to SPI primarily affected the in vitro pepsin or pancreatin digestion, inspiring to produce modified SPI with balanced functional and nutritional properties for the food industry.
查看更多>>摘要：The aim of the study was to reduce the concentration of biogenic amines (BAs) in Dutch-type cheese by the activity of the added culture. The reduction of BAs was caused by the use of the selected strains of Lacticaseibacillus casei and Lactiplantibacillus plantarum over a three-month period (at 12 +/- 1 degrees C). The results indicated that the use of different microbiological strains does not have a significant influence on the basic chemical parameters of the model cheese samples. The lowest BA concentrations were determined in model cheese with Lacticaseibacillus casei CCDM 198. These samples contained fewer total BA content than the control samples: after 28 days of ripening by 32%, after 56 days by 37% and after 84 days by 32%. The adjunct culture demonstrated high efficacy of reduction of putrescine, phenylethylamine and tyramine in real conditions of the model Dutch-type cheese samples.
Nunes, Lauanede Paula, Igor LimaCristianini, MarceloStephani, Rodrigo...
9页
查看更多>>摘要：Most infant formulas (IFs) use cow's milk-based ingredients as raw material. Nevertheless, to produce IFs for special needs, these raw materials may be replaced by other ones from different protein sources such as soy and rice. During transport and storage, IFs can be subjected to high temperatures, then, several physicochemical alterations may be accelerated. Even so, little is known about how the composition of IFs containing different protein sources may modulate their aging. Therefore, the objective of this work was to compare how different physicochemical parameters of IFs containing cow's milk, soy, or rice as major protein sources evolved during aging under different temperatures. Mild storage temperatures (3 degrees C and 25 degrees C) promoted little changes in the evaluated parameters. However, critical storage temperature (50 degrees C) (i) favored the faster development of the Maillard reaction in milk-IF and soy-IF; (ii) impaired their rehydration ability and (iii) favored the increase in the free fat content of rice-IF and soy-IF. This work is relevant in establishing parallels between different infant formulas that aim to meet the same nutritional demands of infants.
Beltrame, Karla K.Goncalves, Thays R.Gomes, Sandra T. M.Matsushita, Makoto...
6页
查看更多>>摘要：Analytical methods based on digital images coupled to chemometric tools are promising alternatives for developing analytical methodologies in determining quality parameters in foods. The total phenolics, monomeric anthocyanins, and tannin content were quantified based on digital images and pseudo-univariate calibration performed from Independent Components Analysis (ICA). Differences between ICA, Principal Component Analysis (PCA), and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS), highlighting the chosen ICA for this proposal, were explained. In all pseudo-univariate calibration curves, correlation coefficients higher than 0.9 were achieved. The results suggest that digital images coupled with ICA can give applicable pseudo-univariate calibration models to determine bioactive compounds. Even more, the device to obtain an image is cheaper than most analytical instruments. Digital images may have a promising future in developing analytical methodologies for complex samples such as foods from a pseudo-univariate calibration perspective (where a small data set is needed in the calibration step).
查看更多>>摘要：Carotenoids have well documented health-promoting functions through their antioxidant properties, and numerous research topics are related to their integration in functional food products or beverages. Due to their firm hydrophobic nature, some difficulties are encountered while incorporating them in high water content matrices. In the present study recovered carotenoids from tomato processing industrial by-products were qualitatively and quantitatively analyzed by high-performance liquid chromatography (HPLC), and microencapsulated via spray drying technology. Oil in water (o/w) emulsion delivery system was used for encapsulating carotenoids with linseed oil as carrier, and a binary blend of gum Arabic and maltodextrin (1:1 w/w) as wall materials. The microcapsules were subjected to physical-chemical analysis, and to simulated gastrointestinal digestion process to evaluate the carotenoids bioaccessibility. Individual carotenoids (lycopene, beta-carotene, and lutein) were observed during gastric and intestinal phases of the in vitro digestion and analyzed by HPLC/DAD. The results showed considerable degradation of lycopene during spray drying process and consistent degradation of beta-carotene throughout the gastric phase of the simulated digestion. To gain an insight into the compounds responsible for the efficient delivery system of the carotenoids through the gastrointestinal tract, further investigations are required regarding the lipid phase used in the spray drying process.
Puchol-Miquel, MartaPalomares, CesarFernandez-Segovia, IsabelManuel Barat, Jose...
9页
查看更多>>摘要：Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various intensities. All these variables may affect cocoa properties, but also physico-chemical and sensory properties of derived products (i.e. cakes). This work aims to evaluate the impact of alkalization type (nib vs. cake), alkalizing agent (K2CO3, NaHCO3 and KOH) and process intensity (mild and strong) on the physicochemical and sensory properties of sponge cakes. For this aim, 8 different alkalized powders were industrially produced and used in the preparation of sponge cakes. Alkalizing conditions significantly affected cocoa properties (pH, color, sensory properties) and those of the corresponding cakes (cake doughs color and rheology, as well as baked cake color and texture). In general, doughs prepared with cocoas alkalized under strong conditions were a 55 % darker and a 15 % less elastic. After baking, the corresponding cakes were a 17 % darker (L*) and a 12 % harder in texture. Despite these differences, all the cakes were equally rated by consumers in sensory terms demonstrating that for this application, alkalization variables do not condition consumer acceptability.
查看更多>>摘要：Peanut sprouts (PSs) are edible food with a high nutritional value. It is well known that different light treatments during seedling germination affect the nutritional elements of PSs. However, the comprehensive exploration of the chemical profile variation after light and dark treatments is not widely used in PSs due to the lack of high-throughout examination technology. In the present study, a widely targeted method based on UHPLC-QTRAP-MS/MS equipment was carried out to identify and screen differential metabolites. A total of 797 metabolites were identified from PSs, and 97 differential metabolites were screened between light and dark treatment groups. The majority of phytochemical compounds, such as flavonoids, alkaloids, nucleotides, amino acids, saccharides, and alcohols, were significantly up-regulated in PSs germinated under the dark conditions, which were positively related to the large-scale metabolic data of human diseases by KEGG metabolic pathway analysis. Collectively, our data suggest that the seeds should be protected from exposure to light during PS germination, which might improve the nutritional value of the final peanut product.
NSTL
Elsevier