查看更多>>摘要：Fish oil-loaded brown and green macroalgae-based nanoliposomes (NS: Sargassum boveanum, NP: Padina distromatica, and NC: Caulerpa sertularioides) were successfully obtained. Release profile (<35%), zeta particles size (130.3-266.3 nm), encapsulation efficiency (99.9%) were revealed besides morphological characterizations (NS: 157.55, NP: 129.02, NC: 335.304 nm) of nanoliposomes (p < 0.05). Oxidation tests demonstrated that the use of NS more successfully limited the rapid increase in peroxide value of fish oil stored at 30 degrees C. FFA value of control group samples reached 6.8 from 3.4% (change: 100%) while NS (change: 12.5%) and NP (change: 12.5%) had better stability during 42 days' storage (p < 0.05). The anisidine values of control group samples were in the range of 8.8 and 22.8. But, NS, NP, and NC samples possessed 11.0, 9.9, and 10.0, respectively. Totox value in the control group fish oil samples reached 85.2. Yet, the highest values for NS, NP, and NC samples were found to be 33.1, 54.5, and 67.3 (p < 0.05). Also, color values in the samples treated with nanoliposomes had higher stability. The use of nanolioposme technique effectively retarded the oxidation in fish oil stored at 30 degrees C. Thus, this applied novel methodology provided with a nanoliposomal approach can guide further food treatments in the food industry.
查看更多>>摘要：A simple, precise, and highly sensitive detection method is urgently needed for diagnosis and monitoring of foodborne pathogens. To meet these requirements, we designed a micro-propulsion reactor based on the transcleavage activity of Cas12a and recombinase polymerase amplification (RPA) for simultaneous amplification and detection and named it "Cas12a-MPR". This method can provide a contamination- and instrument-free nucleic acid rapid detection platform with precision and ultrasensitivity using CRISPR-Cas12a combined with RPA in the same vessel. For improved performance, the interaction between the CRISPR detection system and the RPA reagent was explored. Our data showed that the impact of CRISPR reagents on RPA was negligible, but magnesium ions played a vital role in the functioning of the CRISPR/Cas12a system. After exploring the interaction between the CRISPR detection system and the RPA reagent, the method was further optimized to specifically detect target DNA at the attomolar level and achieved a limit of detection of 10 CFU mL-1 at 37 degrees C. Compared to qPCR, our detection results exhibited 100 % accuracy for detection of Listeria monocytogenes contamination. All the results demonstrated that Cas12a-MPR has great promise for the detection of foodborne pathogens.
Yang, QiyaQian, XinRoutledge, Michael N.Wu, Xiangyang...
8页
查看更多>>摘要：Green mold caused by Penicillium digitatum is a common disease of postharvest citrus. Exploring its pathogenesis will contribute to the research and development of efficient and safe postharvest biological control methods for citrus. In this study, gas chromatography-mass spectrometry (GC-MS) and liquid chromatograph-mass spectrometer (LC-MS) were used to analyze the metabonomics of Citrus reticulata Blanco wound before and after P. digitatum infection. The results showed that the metabolites such as carbohydrates, esters, organic acids, and resistance-inducing substances changed dramatically in the citrus wound after infection with P. digitatum. In addition, in combination with previous results from physiological experiments and transcriptome analysis of P. digitatum before and after infection, we revealed the important changes of energy metabolism, protein hydrolysis process and defense response in the citrus wound after infection with P. digitatum and discussed the pathogenesis and mechanism of green mold disease after citrus harvest. From this study, we provided new insights into the mechanism of P. digitatum infection in postharvest citrus, which laid a certain foundation for the formulation of new control strategies.
查看更多>>摘要：The pear quantity is not consistent with the quality of pear paste products due to different proportions of edible cane sugar (sucrose) added during food processing. To determine sucrose addition rate in pear paste, a mathematical model was established to quantify soluble solid concentration, sucrose-adding ratio and D-allose concentration. Gas chromatography-mass spectrometer (GC-MS) results showed that 18 compounds were detected in pear paste. When the total soluble solids (TSS) concentration of pear paste was constant, there was a negative linear relationship between D-allose content and the Ratio of Sucrose Added (RSA) (0.97 <R2 < 0.99)., Accordingly, the mathematical model of TSS-RSA-Allose concentration was fitted. It was found that the theoretical values of the pear paste at varied RSAs were comparable with the actual values under different conditions: 85% of the verified values differed by < 10%. This study provides some reference for product testing departments to analyze products and establish the evaluation standard of sucrose ratioin pear paste.
查看更多>>摘要：Enzymatic protein hydrolysis can be used industrially for refining peptides from poultry by-products. The aim is to introduce these peptides for human consumption, but today the majority is used for feed or pet food. One main barrier for entering the human market is unknown and unstable peptide product qualities. Reliable analytical methods for characterising the peptide fraction is therefore vital for optimizing and controlling the product quality. In this work, we investigate the potential of using a large database of dry-film Fourier-transform Infrared (FTIR) fingerprints to gain new insight in quality variations of peptide products. The database cover >1300 samples from laboratory experiments performed over several years. We found that the FTIR fingerprints contain patterns that are stable across experiments and time, and that variations in the fingerprint can be related to raw material composition and processing factors. We also show that the database can be used for evaluating industrial samples. By comparing the FTIR fingerprints of industrial samples with those in the database, we could see systematic changes in product quality over time and make hypotheses about the underlying causes for change. These results lay the foundation for using dry-film FTIR spectroscopy as an industrial tool for product and process optimisation and control.
查看更多>>摘要：At present, there are seldom researches on the application of potassium carbonate in dough. In this paper, the influence mechanism of potassium carbonate on the rheological properties of dough was analyzed by exploring effect of potassium carbonate on the structure and physicochemical properties of starch and protein in the dough. Compared with the control group, the disulfide bond, guache-guache-guache conformation, and beta-sheet increased by 1.46 mu mol/g, 9.02%, and 5.11%, respectively, when the addition amount of potassium carbonate was 0.6%. It showed that potassium carbonate induced protein aggregation and interaction in the dough which was the main reason for the increase of elasticity and the decrease of extensibility. The results also showed that potassium carbonate (>0.2%) destroyed the ordered structure in starch of dough. Nevertheless, the potassium carbonate had no influence on the crystal form of starch in the dough.
查看更多>>摘要：Protein and starch are the two most abundant components in wheat flour that co-influence dough processing quality. Studies have demonstrated that protein content and composition play a decisive role in wheat dough development. Additionally, starch has a significant effect on dough behaviour. The physicochemical and mixing properties of two wheat near-isogenic lines (NILs; NILZX1 and NILZX2) with different high-molecular-weight glutenin subunits (HMW-GS) were analyzed to shed light on the role of starch and protein in the dough mix -ing process. The NILZX1 dough with superior HMW-GS combination had higher protein content than NILZX2 dough. Whereas NILZX1 had a lower storage modulus and shorter dough stability time than NILZX2. During the mixing process, the torque of NILZX1 dough was lower than that of NILZX2; the microstructure of NILZX1 dough was greatly destroyed in the starch-dominant phase, leading to inferior dough quality. NILZX2 with higher B-type starch content, relative crystallinity, and viscosity showed greater dough quality. Taken together, physico-chemically, starch had a more substantial effect on the dough mixing properties than protein in the two NILs. The findings provide a foundation for exploring the contribution of starch to dough properties.
查看更多>>摘要：Oats have a relatively high amount of protein content and better protein quality in terms of amino acid composition, compared to other cereal grains. Oat proteins are the by-product of the oat flour fractionation process into oat bran, oat starch and beta-glucan. The oat proteins are also unintentionally removed during the physical separation step of fibre in preparation of oat flours, oat flakes and oat milk. Hence, there is a greater need to use oat proteins as a food ingredient to minimize waste production and better utilization. But functionality and yield of oat protein concentrates and isolates varies with the extraction method. The native isolated oat proteins have good solubility and emulsifying properties at low and high pH but poor functionality at neutral and slightly acidic pH values (4-7). To maintain or improve the techno-functionality of native protein at neutral pH, chemical modifications and enzymatic hydrolysis have been reported. This review briefly describes the isolation of oat proteins and the functional properties of native and modified oat proteins. Knowledge of the techno-functionality of oat proteins is important for its application as an alternative ingredient in the dairy, bakery and meat sector and formulations of novel functional and nutraceutical food products.
查看更多>>摘要：The co-supported matrix of hydroxypropyl methylcellulose (HPMC) and propylene glycol alginate (PGA) were investigated to improve the structure and texture of gluten-free bread (GFB) in comparison with that of the single hydrocolloid. Among various hydrocolloids, HPMC significantly increased the specific volume of GFB to 350%, while the rest hydrocolloids yielded a similar one to the Control bread. However, the crumb added with HPMC was too soft and lacked resilience and springiness, leading to a fragile texture. These texture defects were eliminated by the further addition of PGA, which remarkedly promoted hardness, resilience and springiness of HPMC bread. Additionally, GFB performance highly corresponded to dynamic rheology and rheo-fermentation property of dough with hydrocolloids at the optimal hydration level. In detail, the addition of HPMC (2.0 g/ 100 g) possessed dough structure of less rigid and deformation resistance, which favored the dough expansion, but was hard to maintain the dough shape. In the aspect of rheo-fermentation, PGA cooperated with HPMC cosupported a higher fermentation height due to the eliminated deformation of dough. All collected evidence above revealed that HPMC served as skeleton and PGA functioned as the supporting matrix to promote the structure and texture quality of GFB.
查看更多>>摘要：In this study, synbiotic microcapsules composed of Lactobacillus paracasei (Lacticaseibacillus paracasei) and lactitol were added into milk to prepare probiotic stirred yogurt. The number of lactic acid bacteria, pH, water holding capacity (WHC), texture, rheological properties and microstructure were measured during 4 degrees C storage to evaluate the characteristics of yogurt. Yogurt containg microcapsules had an increase in the number of lactic acid bacteria and a lower post-acidification when compared to the yogurt containg free cells of L. paracasei during storage. Addition of microcapsules resulted in a product, which observed a higher WHC, cohesiveness and rheological properties. Scanning electron microscope observed that the addition of microcapsules reduced the casein aggregates and pores of the yogurt, leading to a tighter microstructure. In general, the addition of encapsulated L. paracasei could improve the texture performance of yogurt. However, in addition to the increase of probiotics, there was no significant difference between the yogurt with probiotics and synbiotic microcapsules.
NSTL
Elsevier