查看更多>>摘要：Using broken rice and Agaricus bisporus powder as main raw materials, the extruded rice with Agaricus bisporus was prepared by twin-screw extruder. Taking texture and sensory score as evaluation indexes, response surface method was used to optimize the quality of extruded rice. Meanwhile, the microstructure, digestion property and antioxidant capacity of extruded rice were estimated. Box-Behnken design optimization result showed that the optimum process parameters were extrusion temperature 102.2 degrees C, moisture 30.1, Agaricus bisporus powder 3.8. The internal structure of extruded rice with Agaricus bisporus was dense and uniform, the hydrolysis rate of starch in vitro decreased and the resistant starch increased. In particular, the antioxidant activity of expanded rice with Agaricus bisporus were significantly increased, and the scavenging capacity of DPPH center dot and ABTS center dot+ were increased by 52.9% and 39.9%, respectively. These results demonstrated that the addition of Agaricus bisporus powder and extrusion technology could effectively improve the quality and function of broken rice.
查看更多>>摘要：In this study, the electronic tongue, ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) and multivariate statistical methods were used to explore the characteristic taste of preserved egg yolk. The results of the electronic tongue showed that the prominent characteristic taste of preserved egg yolk was umami, and there existed significant differences in metabolites between preserved egg yolk and fresh raw yolk according to UHPLC-MS/MS results. Combined with principal component analysis (PCA), orthogonal partial least squares-discriminate analysis (OPLS-DA) and partial least square analysis (PLS), the umami flavor profile of preserved egg yolk was obtained. Glutamic acid (Glu), aspartic acid (Asp), nucleotides, succinic acid, betaine, glutamyl peptides and their derivatives were considered to be the important components of umami substances in preserved egg yolk. Other substances such as carnosine, glutamine and lipids may promote its umami taste retention. Interestingly, it was also found that the change of lipids had a certain effect on the umami taste of preserved egg yolk. Consequently, we explored the characteristic flavor of preserved egg yolk and provided metabolite information of its related umami-producing substances.
查看更多>>摘要：Guar galactomannans effectively reduce post-prandial glycaemic responses and can be used to improve the health impact of white bread. Here we compare the impact of four guars containing galactomannans with varying weight-average molecular weight (M-w) at three different wheat flour substitution levels (5, 10 and 15%) on bread quality. The negative impact of galactomannan incorporation on bread quality becomes more pronounced at higher substitution levels and with higher M-w. However, M-w is likely to be an important parameter for the efficacy of such breads. But we observed a degradation of galactomannan during baking, which was likely caused by enzymatic activity in the dough. A decreased contact time between wheat flour and guar gum, along with pre-hydration of the guar, improved sensory attributes such as texture, markedly decreased the presence of large air holes in the crumb and reduced the degree of depolymerisation of galactomannan during baking. The results from this study give an important starting point for future work of optimizing the baking procedure of guar fortified breads keeping in mind not only bread quality but also a retained M-w of the active ingredient.
Turkiewicz, Igor PiotrTkacz, KarolinaNowicka, PaulinaMichalska-Ciechanowska, Anna...
8页
查看更多>>摘要：The aim of this study was to determine the effect of different drying methods - freeze drying, spray drying and vacuum drying (at 50, 70, 90 degrees C) - on the quality factors of Japanese quince polyphenol extract, including physical parameters, phenolic compounds, and in vitro biological activities (antioxidant, anti-diabetic, anti-obesity, and anticholinesterase). The highest content of bioactive compounds was observed in samples after freeze drying (total phenolic content - 912.7 g/kg dry weight [dw]; flavan-3-ols - 467.3 g/kg dw). The anti-oxidant activity measured by Oxygen Radical Absorbance Capacity (ORAC) assay was the highest for samples vacuum dried at 70 degrees C (1455.5 mol Trolox/kg dw). Moreover, strong anti-diabetic properties were obtained after vacuum drying, and the samples subjected to freeze drying and spray drying showed the most favorable anti-cholinergic potential. Unfavorable changes in color, formation of 5-hydroxymethylfurfural (5-HMF) and degradation of phenolics were noted along with the increasing drying temperature in vacuum drying. For vac-uum drying, the most optimal temperature is 70 degrees C, as the final product obtained in this way is characterized by favorable physical properties, a beneficial content of biological compounds, a low concentration of undesirable 5-hydroxymethylfurfural and satisfactory biological properties.
查看更多>>摘要：Oxygenated heterocyclic compounds (OHCs) are among the most biologically active components in citrus fruits which exert health benefits but also involve juice-drug interactions. However, current knowledge of OHC dis-tribution in citrus juices is incomplete. By analyzing 173 samples from orange, mandarin, grapefruit, pomelo, lemon, and lime juices, this study constructed a comprehensive OHC (10 methoxyflavones, 12 coumarins, 15 furanocoumarins) compositional pattern of the six commercially important species. OHCs were determined using a newly developed high-resolution HPLC separation with UV and fluorescence detection. Identifications were based on matching an innovative combination of full UV and fluorescence spectra, multiwavelength fluorescence emission peak ratios, and alkyl aryl ketone retention index values with those of standards. Forty-six previously unreported OHC occurrences (12 methoxyflavones, 27 coumarins and 9 furanocoumarins) were identified in the six juice-species. Unique OHC markers were identified in mandarin (5-demethyltangeretin), pomelo (meranzin), and lime (heraclenol) juices. Orange and mandarin juices are characterized by two and five methoxyflavones respectively; pomelo and grapefruit by 5-substituted furanocoumarins and 7,8-disubstituted coumarins; lemon and lime by byakangelicin, 8-geranyloxypsoralen, and 5-geranoxy-7-methoxycoumarin. The greatly expanded and detailed OHC distribution pattern provides additional information for future epidemiological work inves-tigating the relationships between citrus juice OHCs intake and health outcomes.
查看更多>>摘要：Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of the rice flour, rice grain length as related to amylose content, water absorption rate and the use of other ingredients such as hydrocolloids. This research work was aimed to develop a cupcake using high protein brown rice flour (HPBRF) in combination with tapioca starch (TF) and potato starch (PS) of which the formulations were evaluated for textural properties, specific volume, and sensory attributes, using a Simplex-Centroid mixture design. In addition, rheological, pasting, and chemical attributes were evaluated for the high protein brown rice flour, tapioca starch & potato starch. In the development of the cupcake formulations, starch incorporation increased the cupcakes specific volume from 2.32 mL/g to a maximum of 3.85 mL/g and decreased hardness from 10.62 N to 1.9 N. As a result, the optimized formulation recommended to compare by sensory evaluation to a wheat flour cupcake (control) was 60 g/100 g brown rice flour, 30.7 g/100 g tapioca starch and 9.3 g/100 g potato starch giving a 100% desirability with an overall liking of 6.96.
Ikeda, Monicade Melo, Anely MacielCosta, Bruno PatricioTurola Barbi, Rafaela Cristina...
8页
查看更多>>摘要：Achachairu is the fruit of the Garcinia humilis, a species originally from Bolivia that is cultivated in various regions of Brazil. Although achachairu seeds are known to contain compounds that exhibit promising analgesic and antiulcer activity, no studies exist regarding their characterization and nutritional potential. Therefore, the goal of this study was to understand the properties and composition of the seeds at three different maturation stages. The fruits were harvested during different production periods (December, February and April), and their seeds were made into flour in order to determine proximate composition, toxicity (cyanogenic glycosides), antioxidant capacity, bioactive profile, spectrometry and thermal and morphological characteristics. The results revealed high dietary fiber content and total phenolics (approximately 28 g.100 g(-1) and 900 mg GAE.100(-1), respectively), mainly in the mature seed flour, as well as the presence of phenolic acids, flavonoids and an alkaloid. The proximate composition, thermal and morphological characterization of the three ripening stages classified the flour as an amylaceous product. As such, achachairu seed flours are a viable alternative for application in food products as a replacement for conventional flours. Such applications would promote the use of a waste product that is capable of adding nutritional and technological value to other products.
查看更多>>摘要：Konjac glucomannan-based (KGM-based) films are new promising alternative materials for solving white pollution and food safety concerns induced by traditional petroleum-based packaging materials. This paper reviews the current situation, the bottlenecks and the trend of future research of KGM-based films. Natural KGMbased films including biopolymer composite films, bio-nanocomposite films, emulsion films and physically or chemically modified films are summarized. Fabrication methods including solvent casting, microfluidic spinning and electrospinning are introduced. Functions of films including active packaging, intelligent packaging and edible packaging are summarized. Finally, the film formation mechanisms and promising trend of research are comprehensively analyzed and discussed. The upsurge of films research based on KGM is coming. Based on the comparison and analysis for published literatures, the key points for research primarily cover the following aspects: actual preservation effect and activity mechanisms of KGM-based films should be emphasized; new strategies need to be explored to improve the antibacterial activity of KGM-based films; various novel methods should be found to deal with the issue that KGM-based films have strong water solubility.
查看更多>>摘要：Incorporation of essential oils in biodegradable polymers produces functional sustainable packaging materials that can extend the shelf-life of foods through enhanced antimicrobial capacity. Carvacrol was incorporated in poly(lactic acid) (PLA) and poly(butylene adipate terephthalate) (PBAT) blends at different polymer proportions (30-70%) by extrusion film blowing. Biodegradable films were characterized for morphology, thermal transition and mechanical and barrier properties. Stronger mechanical relaxation in PLA indicated plasticization effects of carvacrol, giving reduced relaxation temperature with enhanced exposure of PLA as a dispersed phase in PBAT matrices and improved compatibility. Polymer-polymer and polymer-carvacrol interactions involving C=O carbonyl bonds contributed to more homogeneous microstructures. Carvacrol plasticized films had dense matrices with increased crystalline fraction of PLA that reduced permeation of vapor and oxygen. Release rates of volatile carvacrol were enhanced in lower PLA matrices, while films showed delayed fungal growth and sporulation of Penicillium sp. and Rhizopus sp., with 2.0-2.3 times increased shelf-life of packaged bread and butter cake. Films containing plasticized carvacrol showed enhanced antifungal capacity, while PLA/PBAT blend ratios controlled the strength, permeability and release behavior of carvacrol.
查看更多>>摘要：The effect of aflatoxin B-1 (AFB(1)) degradation by water-assisted microwave irradiation (WMI) and the identification of the degradation products of AFB(1) are key issues in the feasibility study of WMI detoxification. In this study, WMI was applied to degrade pure AFB(1) in aqueous medium, and the kinetics, products, and pathways of the degradation of AFB(1) were studied. The results showed that AFB(1) could be effectively degraded by WMI, and the degradation process followed pseudo-first-order reaction kinetics. In addition, six new main degradation products were identified by ultra-high-performance liquid chromatography Q-Orbitrap mass spectrometry, and a possible degradation pathway was proposed. Furthermore, the variety and quantity of AFB(1) degradation products and the degradation pathway of AFB(1) were affected by microwave heating temperature, time, and power. After WMI treatment, the double bond in the terminal furan ring or the lactone bond of AFB(1) was destroyed, which implied that the toxicity of the degradation product was significantly reduced. Therefore, WMI is deemed to be an effective method to degrade AFB(1).
NSTL
Elsevier