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Showing papers in "Lwt - Food Science and Technology in 2013"


Journal ArticleDOI
TL;DR: The present review summarizes guidelines reported on the literature in regard to clinician or therapeutic trials of probiotic and prebiotic.
Abstract: Probiotics and prebiotics play an important role in human nutrition. In recent years there has been a significant increase in research on the characterization and verification potential health benefits associated with the use of probiotic and prebiotic. The main effects attributed to selected probiotics/prebiotic products have been proved by clinical trials, while others have been acquired on the basis of in vitro tests which require in vivo transposition in order to be validated. The main clinical reports in the literature for the application of probiotic have been done for the treatment of infectious diseases including viral, bacterial or antibiotic associated diarrhoea, relief of chronic bowel inflammatory diseases, immuno-modulation, lowering of serum cholesterol, decreased risk of colon cancer, improve lactose digestion, reduce allergies, and effect on intestinal microbiota. Although the large investigation for the health benefits, information on probiotic species, a specific strain-therapeutic application, and sufficient dosages, is not sufficiently studied to allow practical and rational consumption. Moreover, prebiotic oligosaccharides although provided curative and nutritional values, they are poorly understood in regard to their origin, the processes employed to generate them, their fermentation profiles, and dosages required for health effects. The present review summarizes guidelines reported on the literature in regard to clinician or therapeutic trials of probiotic and prebiotic.

434 citations


Journal ArticleDOI
TL;DR: In this article, the physicochemical characteristics of EO-BCD inclusion complexes and their resulting antimicrobial activity were analyzed for Salmonella enterica serovar Typhimurium LT2 and Listeria innocua.
Abstract: This study aimed to elucidate the physico-chemical characteristics of EO–BCD inclusion complexes and their resulting antimicrobial activity. Cinnamon bark extract, trans-cinnamaldehyde, clove bud extract, eugenol, and a 2:1 (trans-cinnamaldehyde:eugenol) mixture were microencapsulated by the freeze-drying method. EO–BCD complexes were characterized for particle size, morphology, polydispersity index, entrapment efficiency, and phase solubility. All particles showed a spherical shape, smooth surface, no significant differences in size distribution and strong tendency to agglomerate. The entrapment efficiencies ranged from 41.7 to 84.7%, where pure compounds were higher (p < 0.05) than extracts. The oils and their BCD complexes were analyzed for their antimicrobial activity against Salmonella enterica serovar Typhimurium LT2 and Listeria innocua. All antimicrobials effectively inhibited bacterial growth within the concentration range tested, except free eugenol. The EO–BCD complexes were able to inhibit both bacterial strains at lower active compound concentrations than free oils, likely due to their increased water solubility that led to increased contact between pathogens and essential oils. The cinnamon bark and clove bud extract BCD complexes were the most powerful antimicrobials, despite showing the lowest entrapment efficiencies amongst the oils. Results suggest that the application of these antimicrobial complexes in food systems may be effective at inhibiting pathogens.

327 citations


Journal ArticleDOI
TL;DR: In this paper, the authors used chitosan-based edible coatings to prolong the shelf-life of strawberries stored at 20°C and 35-40% RH.
Abstract: Chitosan-based edible coatings were used to prolong the shelf-life of strawberries stored at 20 °C and 35–40% RH. Strawberries were coated with four different coating formulations (chitosan as monolayer, three layer coating consisting of separate beeswax–chitosan–beeswax layers, three layer coating where chitosan was crosslinked with sodium tripolyphosphate, TPP, and composite). The effectiveness of the coatings was evaluated by the changes of several parameters: fungal infection, weight loss, respiration rate, skin and flesh color, firmness, pH value, titratabale acidity, soluble solids content, reducing sugars content and sensory evaluation. The coatings, especially the three-layer coatings, significantly decreased the senescence and weight loss of the fruits. They modified the respiration rates of the strawberries and slowed down their metabolism as shown by the retention of the color and the texture of the tissue. Sensory evaluation of the coated strawberries showed that the chitosan and composite coatings gave better visual appearance and taste and were therefore more preferable by 90% of the judges than the three-layer coatings, even though the later had higher protective effect of the overall quality of the strawberries.

268 citations


Journal ArticleDOI
TL;DR: The severity of decay in strawberries stored at either 5°C or 10°C was significantly reduced and the shelf-life was extended by immersing fruits in chitosan solutions of 0.5, 1.0 and 1.5 grams/100mL for 5 minutes at 20°C as compared to the control as discussed by the authors.
Abstract: The severity of decay in strawberries stored at either 5 °C or 10 °C was significantly reduced and the shelf-life was extended by immersing fruits in chitosan solutions of 0.5, 1.0 and 1.5 g/100 mL for 5 min at 20 °C as compared to the control. Strawberries treated with chitosan also maintained better fruit quality with higher levels of phenolics, anthocyanins, flavonoids (ellagic acid, ellagic acid glucoside, p-coumaroyl glucose, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside, pelargonidin 3-glucoside, cyanidin 3-glucoside-succinate, and pelargonidin 3-glucoside-succinate), antioxidant enzyme activity [catalase (CAT), glutathione-peroxidase (GSH-POD), guaiacol peroxidase (G-POD), dehydroascorbate reductase (DHAR) and monodehydroascorbate reductase (MDAR)], and oxygen radical absorbance capacity for peroxyl radicals (ROO), hydroxyl radical radicals (OH; HOSC) and 2,2-Di (4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) than the untreated fruits. Chitosan treatments retarded the decrease of ascorbic acid (ASA) and reduced glutathione (GSH) content and β-1,3-glucanase activities compared to control. The high contents of antioxidants, antioxidant activity, ASA and GSH and high activity of β-1,3-glucanase in the treated strawberries reinforced the microbial defense mechanism of the fruit and accentuated the resistance against fungal invasion. Therefore, the application of chitosan coating could be favorable in extending shelf-life, maintaining quality and controlling decay of strawberries.

237 citations


Journal ArticleDOI
TL;DR: In this article, the effect of cinnamon essential oil was evaluated on antimicrobial activity, mechanical and barrier properties of films and the results were compared with those of control films (without antimicrobial agent).
Abstract: Antimicrobial activity of cinnamon and clove essential oils is widely known; however their application to polymeric materials is already limited. Based on results of their minimum inhibitory concentration against Penicillium commune and Eurotium amstelodami, cinnamon was chosen to be incorporated into cassava starch films in order to develop an active packaging. The effect of cinnamon essential oil were evaluated on antimicrobial activity, mechanical and barrier properties of films and the results were compared with those of control films (without antimicrobial agent). ANOVA (P

228 citations


Journal ArticleDOI
TL;DR: In this article, the authors investigated the potential of UV-visible (UV-vis), near infrared (NIR) and mid infrared (MIR) spectroscopy, coupled with chemometric techniques, to detect minced beef adulteration with turkey meat.
Abstract: The aim of this work was to investigate the potential of UV–visible (UV–vis), near infrared (NIR) and mid infrared (MIR) spectroscopy, coupled with chemometric techniques, to detect minced beef adulteration with turkey meat. Besides 44 minced meat samples of pure bovine and 44 of pure turkey, 154 mixtures of minced beef adulterated with turkey meat in the range 5–50% (w/w) were prepared and analyzed. The spectral data, standardized by different pre-treatments, were processed, separately or fused, using Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), and Partial Least Squares (PLS) regression. Moreover, a variable selection method was performed before classification and regression analysis. Among the three spectroscopic techniques, comparing the PLS models in terms of errors in prediction (RMSEP), the best results were obtained with NIR and MIR spectroscopy, whereas the UV–vis results were less satisfactory. Finally, combining information from UV–vis, NIR and MIR spectroscopy improved the overall results.

196 citations


Journal ArticleDOI
TL;DR: In this paper, a review addressed various aspects related to the biological preservation of seafood and seafood products by lactic acid bacteria and their metabolites, such as organic acids (prevailingly lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides.
Abstract: Biopreservation is a powerful and natural tool to extend shelf life and to enhance the safety of foods by applying naturally occurring microorganisms and/or their inherent antibacterial compounds of defined quality and at certain quantities. In this context, lactic acid bacteria (LAB) possess a major potential for use in biopreservation because most LAB are generally recognized as safe, and they naturally dominate the microflora of many foods. The antagonistic and inhibitory properties of LAB are due to different factors such as the competition for nutrients and the production of one or more antimicrobially active metabolites such as organic acids (prevailingly lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides (bacteriocins). This review addresses various aspects related to the biological preservation of seafood and seafood products by LAB and their metabolites.

180 citations


Journal ArticleDOI
TL;DR: The use of orange fiber as a fat replacer in ice cream led to a 70% reduction of fat without causing significant changes in products attributes such as color, odor and texture.
Abstract: Brazil is the world's largest orange juice producer, but the waste that results from this process is a serious environmental problem. The purpose of this study was to characterize fibers from this byproducts and to study their application as a fat replacer in ice cream. Two different samples of orange fiber were analyzed: F1 (peel, pulp and seeds) and F2 (peel). Both samples showed high levels of total dietary fiber and an ideal ratio between soluble and insoluble fiber. The fibers showed a high water and oil retention capacity and a high content of phenolic compounds and carotenoids. The use of orange fiber as a fat replacer in ice cream led to a 70% reduction of fat without causing significant changes in products attributes such as color, odor and texture. Orange fiber proved to be a promising alternative as a fat replacer in ice cream production.

179 citations


Journal ArticleDOI
TL;DR: In this paper, the effect of alginate-based edible coating as carrier of antibrowning agents (ascorbic and citric acid) on color, bioactive compounds content and antioxidant activity of fresh-cut mangoes ‘Kent’ stored at 4°C were evaluated.
Abstract: The effect of alginate-based edible coating as carrier of antibrowning agents (ascorbic and citric acid) on color, bioactive compounds content and antioxidant activity of fresh-cut mangoes ‘Kent’ stored at 4 °C were evaluated. The application of alginate edible coating in conjunction with antibrowning agents (ascorbic and citric acid) to mango cubes maintained higher color values (L* and °Hue) and increased vitamin C content compared to mango cubes treated only with alginate coating or control. Total phenols content, measured throughout the Folin–Ciocalteu method, was increased 2-fold in cubes coated with alginate plus antibrowning agent. This behavior was attributed to vitamin C addition and not to a real increase in phenolic compounds. However, mangoes coated with alginate plus antioxidant presented higher concentration of ρ-hydroxybenzoic and ellagic acid than those samples coated just only with alginate or control. Mango cubes with antibrowning agents had the highest antioxidant activity due the ascorbic acid addition. The combination of alginate and antibrowning agent preserved the color of fresh-cut mangoes and increased the antioxidant potential of cubes.

175 citations


Journal ArticleDOI
TL;DR: The feasibility of full-fat and non-fat yoghurts fortification with grape seed extracts from two grape varieties, namely Moschofilero and Agiorgitiko, was examined as discussed by the authors.
Abstract: The feasibility of full-fat and non-fat yoghurts fortification with grape seed extracts from two grape varieties, namely Moschofilero and Agiorgitiko, was examined. Epicatechin, total phenolics, antiradical activity, reducing power, viable Lactobacilli counts and pH of fortified and not fortified yoghurts were followed throughout products' shelf life. The fortification of yoghurts at 5–10 mg gallic acid equivalents/100 g of yoghurt did not affect yoghurt pH and Lactobacilli counts and – as perceived by the authors during tasting – did not cause major defects in consistency, colour and flavour compared to controls; differences in colour were detectable by colorimetry. Seed polyphenols were detected in supplemented yoghurts, in amounts proportional to those of seed extracts. Fortified yoghurts contained more polyphenols and exhibited higher antiradical and antioxidant activity than controls, even after 3–4 weeks of cold storage. The degradation of polyphenols and the decrement of yoghurts' antiradical and antioxidant activities followed first order kinetics, with full-fat yoghurts exhibiting higher deterioration rates and lower half-lives than the non-fat ones. It is concluded that, at the supplementation levels tested, the production of functional yogurts with grape-seed antioxidants is feasible, given that the supplementation is carried out in the fermented product and not in milk prior to fermentation.

168 citations


Journal ArticleDOI
TL;DR: In this paper, a combination of probiotics (Lactobacillus acidophilus NRRL B-4495 and Lactibacillus rhamnosus NRRL b-442) was chosen to offer high viability.
Abstract: Aims Probiotics were microencapsulated in raspberry juice through spray drying. Methods & Results A combination of probiotics (Lactobacillus acidophilus NRRL B-4495 and Lactobacillus rhamnosus NRRL B-442) was chosen to offer high viability. Maltodextrin's role as a carbon source was also assessed for its prebiotic potential. Spray drying inlet temperature (°C), total solids: maltodextrin ratio, and inlet feed rate (mL/min) were fixed as independent variables while % recovery, % survival and color were the dependent outputs. Conclusions & Significance High temperatures during spray drying are detrimental to probiotics and can be circumvented by sub-lethal thermal shock (50 °C for L. acidophilus and 52.5 °C for L. rhamnosus). Increasing the microencapsulating material concentration increased the survival rate of the probiotics. Non-dairy probiotic foods are becoming popular as they do not pose problems of lactose intolerance while they offer an alternative.

Journal ArticleDOI
TL;DR: In this article, quinoa protein extracts (Q) were prepared and alkalised at pH 8 and 12 (Q-8 and Q-12) to form Q/CH mixtures and the optimal proportion of the mixtures was determined by the formation of coacervates.
Abstract: Quinoa protein extracts (Q) were prepared and alkalised at pH 8 and 12 (Q-8 and Q-12). Qs were mixed with chitosan (CH) to form Q/CH mixtures. The optimal proportion of the mixtures was determined by the formation of coacervates. All the films were obtained by solution casting. From the optimal Q/CH mixture and the addition of three different concentrations of sunflower oil (SO) 2.9, 3.8 and 4.7 g/100 mL, and the optimal proportion of SO g/100 mL was selected based on the mechanical and barrier properties of the films. The CH, Q/CH and Q/CH/SO optimal blend films were characterised by FTIR, X-ray diffraction, and SEM. The physicochemical properties of the films were also evaluated. The 0.1 Q-8/CH blend was selected due to its high degree of interaction between the quinoa proteins and CH. The optimum concentration of SO used in the Q-8/CH/SO film was 2.9 g/100 mL. The addition of SO to the film improved the water-vapour permeability (WVP) as a result of hydrophobic interactions and the presence of clusters of hydrophobic masses on the surfaces of these films but reduced the film’s tensile strength and oxygen permeability due to the formation of micropores and microfractures detected by SEM.

Journal ArticleDOI
TL;DR: In this paper, the degradation kinetics of lycopene, β-carotene and ascorbic acid in tomato quarters of the Rio Grande variety were determined during hot air drying.
Abstract: Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomato quarters of Rio Grande variety were determined during hot air drying. Tomato quarters were dried at five different temperatures (60, 70, 80, 90 and 100 °C) in a cabinet drier at an airflow rate of 0.2 m/s and 20% relative humidity. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomato quarters during hot air drying followed a first-order reaction. Drying temperature had a significant influence on the loss of lycopene, β-carotene and ascorbic acid in tomato quarters. The range of the reaction rate constants for lycopene, β-carotene and ascorbic acid losses were 0.078–0.448, 0.084–0.38, and 0.076–0.472 h −1 , respectively. Activation energy calculated for lycopene and ascorbic acid was about 47 kJ/mol, and 40 kJ/mol for β-carotene. The most effective temperature change in tomatoes was from 70 to 80 °C for lycopene and β-carotene degradation, while it was from 60 to 70 °C for ascorbic acid degradation.

Journal ArticleDOI
TL;DR: In this article, the ability to inactivate Pseudomonas spp. and Rhodotorula mucilaginosa by a photocatalyst thin film, obtained via a combination of anatase and rutile titanium dioxide incorporation into a low density polyethylene (LDPE) polymeric matrix by a melt blending method, was addressed.
Abstract: The ability to inactivate Pseudomonas spp. and Rhodotorula mucilaginosa by a photocatalyst thin film, obtained via a combination of anatase and rutile titanium dioxide incorporation into a low density polyethylene (LDPE) polymeric matrix by a melt blending method, was addressed in this study. The number of surviving cell of the Pseudomonas spp. was decreased by 4 log CFU/ml and 1.35 log CFU/ml after 3 h of UVA illumination on TiO2 nanocomposite thin film and LDPE thin film, respectively. The number of cells of R. mucilaginosa decreased by 2 log CFU/ml and 0.64 log CFU/ml on TiO2 nanocomposite thin film and LDPE thin film, respectively. In an in vivo test carried out on fresh pears packaged in TiO2 nanocomposite film and stored under illumination by a fluorescent light lamp at 5 °C for 17 days, the number of mesophilic bacteria and yeast cells decreased significantly compared to samples stored in LDPE film. The greatest effects were recorded by combining UVA illumination and active film. It was also proven that the photocatalyst thin film prepared by extrusion could be effectively used in fruit packaging applications.

Journal ArticleDOI
TL;DR: In this article, a comparative report indicates that these compounds, piperine and piperic acid, could be used as natural antioxidant and antibacterial agents in both food preservation and human health.
Abstract: Black pepper (Piper nigrum L.) has long been regarded as a spice added to many foods and it is also considered as a medicinal plant. The predominant compound obtained from ethanolic extract of P. nigrum, the piperine, was purified and identified by HPLC, 13C NMR and by FT-IR analysis. Piperic acid was synthesized by alkaline hydrolysis of the purified piperine. The antioxidant and the antibacterial activities of different solvent extracts from P. nigrum and purified piperine and piperic acid were determined by using various in vitro tests. In all ours experiments, synthesized piperic acid was found to have the highest antioxidant power and was the most effective with the minimum inhibitory concentration (<325 μg/ml) against all strains tested. This comparative report indicates that these compounds, piperine and piperic acid, could be used as natural antioxidant and antibacterial agents in both food preservation and human health.

Journal ArticleDOI
TL;DR: In this article, the contribution of gliadins and glutenins to the dough-rheological parameters, pasting profile and bread quality was studied, and it was found that higher Gli/Glu ratio was adversely affecting the bread volume and crumb firmness suggesting the importance of a balance of both the gluten subfractions for enhanced bread quality.
Abstract: Four wheat varieties were selected to study the contribution of gliadins and glutenins to the dough rheological parameters, pasting profile and bread quality. The results showed that gliadins, glutenins and Gli/Glu ratio had appreciable effects on the dough stability, dough development time, peak viscosity, breakdown viscosity, bread specific volume and crumb firmness. Glutenins observed a strong negative relation with peak viscosity, breakdown viscosity and pasting temperature while gliadins showed positive association with breakdown viscosity, setback and final viscosity. Gli/Glu ratio was negatively correlated with dough development time (r = −0.988), dough stability (r = −0.940), gluten index (r = −0.975) and protein content (r = −0.837). Protein (r = 0.826), gluten index (r = 0.557), gliadins (r = 0.546) and glutenins (r = 0.939) exhibited positive correlations with bread specific volume. However, higher Gli/Glu ratio was found to be adversely affecting the bread volume and crumb firmness suggesting the importance of a balance of both the gluten subfractions for enhanced bread quality. The results suggested that gliadins are equally important as glutenins in asserting the bread making performance of wheat varieties.

Journal ArticleDOI
TL;DR: The authors investigated the effect of replacing wheat flour by whole Amaranthus cruentus flour (up to 40 grams/100 grams) to evaluate its potential utility as a nutritious breadmaking ingredient.
Abstract: This study investigated the effect of replacing wheat flour by whole Amaranthus cruentus flour (up to 40 g/100 g) to evaluate its potential utility as a nutritious breadmaking ingredient. The incorporation of amaranth flour significantly increased protein, lipid, ash, dietary fibre and mineral contents. Breads with amaranth have significantly higher amounts of phytates and lower myo -inositol phosphates, which could predict low mineral bioavailability at high levels of substitution (30–40 g/100 g). An increase in crumb hardness and elasticity was observed, and tristimulus colour values were significantly affected when the amaranth concentration was raised. Mineral contents, both micro- and macroelements, were increased significantly by the wheat flour substitution. Whole amaranth flour could be used as a partial replacement for wheat flour in bread formulations, increasing the product’s nutritional value and raising dietary fibre, mineral and protein levels, with a significant slight depreciation in bread quality when used in proportions between 10 and 20 g/100 g. Thus, the inclusion of amaranth flour could be limited to a maximum proportion of 20 g/100 g, thereby maintaining both product quality as well as the nutritional benefit of this ingredient.

Journal ArticleDOI
Xiaohong Kou1, Jie Gao1, Zhaohui Xue1, Zhijun Zhang, Hua Wang1, Xu Wang1 
TL;DR: In this paper, a chickpea peptide (CPe)-III was identified to be RQSHFANAQP (1155 Da) by LC-ESI-MS/MS.
Abstract: Albumin derived from chickpea was hydrolyzed sequentially using Alcalase and Flavorzyme proteases for production of antioxidant peptides. To identify antioxidant peptides, chickpea albumin hydrolysate (CAH) was fractionated using size exclusion chromatography (G-25) methods. Antioxidant and free radical-scavenging activities of peptides purified from the CAH were evaluated using reducing power assays with 1,1-diphenyl-2-pycrylhydrazyl (DPPH) and TEAC as well as with hydroxyl radical-scavenging assays. The results demonstrated that chickpea peptide (CPe)-III exhibited the highest antioxidant activity compared to the other hydrolysates. CPe-III was identified to be RQSHFANAQP (1155 Da) by LC–ESI–MS/MS.

Journal ArticleDOI
TL;DR: The application of food-grade polysaccharidase preparations may not be feasible for the extraction of intact P. palmata proteins because of the high enzyme:substrate required, according to the results presented herein.
Abstract: The effect of NaOH and N-acetyl- l -cysteine (NAC) concentration, mass:volume, agitation and extraction temperature on the recovery of alkaline soluble proteins from milled oven-dried Palmaria palmata was studied. The contribution of physical (osmotic shock and shearing) along with enzymatic cell disruption approaches on the extraction of aqueous and alkaline soluble proteins was also assessed. Optimal alkaline soluble protein extraction occurred when using 0.12 mol/l NaOH, 0.1 g/100 ml NAC, a mass to volume ratio of 1:15 (w/v) and when stirring for 1 h at room temperature. The concentration of NaOH and NAC employed were the critical parameters associated with extraction of the alkaline soluble protein. Cell disruption using osmotic shock and high shear treatments resulted in mean alkaline soluble protein recovery of 5.76 and 6.18 g/100 g dry weight, respectively. Prior treatment of macroalgal cells with the food-grade polysaccharidase preparations, Celluclast ® 1.5L and Shearzyme ® 500L, resulted in a mean alkaline soluble protein recovery of 8.39 g/100 g dry weight. However, due to the high enzyme:substrate required, the application of these polysaccharidases may not be feasible for the extraction of intact P. palmata proteins. The results presented herein are relevant to the extraction of intact protein fractions from seaweed sources.

Journal ArticleDOI
TL;DR: The present state of research on the conversion of low cost substrates to citric acid by fermentation is reviewed, with a concise gist of the various natural sources that can be used for the production ofcitric acid along with the necessary fermentation conditions.
Abstract: This article reviews the present state of research on the conversion of low cost substrates to citric acid by fermentation. Fermentation is a powerful incentive for semi-industrialized countries. There is a great demand for citric acid due to its wide industrial applications and less toxicity. Citric acid can be produced using less expensive substrates that are renewable too. Plant biomass is one of the desirable raw materials for fermentation due to its availability in abundance. Using natural sources as substrates we can minimize environmental problems. Always species of Aspergillus and Candida remain the choice of candidates for the biosynthesis of citric acid. A concise gist of the various natural sources that can be used for the production of citric acid along with the necessary fermentation conditions is presented.

Journal ArticleDOI
TL;DR: In this article, the effect of chitosan coating on shelf life of ready-to-cook (RTC) meat products under chilled storage (0-3°C) was investigated.
Abstract: The effect of chitosan coating on shelf life of ready-to-cook (RTC) meat products under chilled storage (0–3 °C) was investigated. The products investigated were chicken balls, chicken seekh kababs and mutton seekh kababs. The samples were coated with 2 g/100 ml chitosan and then stored for 14 days. The control and coated samples were analyzed periodically for microbiological, chemical and sensory characteristics. Chitosan coated samples displayed a longer shelf-life compared to the uncoated samples. Chitosan coating eliminated fecal coliforms and lowered counts of Staphylococcus spp. Chitosan coating retarded lipid oxidation in all the meat products during storage. There were no significant organoleptic changes in the chitosan coated samples. The efficacy of chitosan coating in inhibiting Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Pseudomonas fluorescens was validated by inoculated pack studies.

Journal ArticleDOI
TL;DR: In this paper, the effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut pineapple was assessed.
Abstract: The effectiveness of a multilayered edible coating with a microencapsulated antimicrobial complex (beta-cyclodextrin and trans-cinnamaldehyde) in enhancing the quality and shelf-life of fresh-cut pineapple was assessed. Pineapples were washed, cleaned with a 300 mg/kg chlorine solution (1 min), and cut into triangular prisms. Treated fruits were coated using the layer-by-layer technique with a dipping method and stored in sealed Ziploc® containers for 15 days at 4 °C. Uncoated fruits served as controls. Shelf-life study consisted of evaluating color, texture, pH, °Brix, titratable acidity, vitamin C, moisture content, and weight loss every 3–4 days. Total aerobic plates, psychrotrophic, yeast and mold counts and sensory testing were also carried out. The encapsulated trans-cinnamaldehyde affected the fruit's flavor but application of the coating extended its shelf-life to 15 days at 4 °C by inhibiting (P

Journal ArticleDOI
TL;DR: In this article, chitosan (CH) coatings and CH enriched with bioactive compounds (BC) and essential oils (EO) were determined by in vitro and in-vivo assays on minimally processed broccoli.
Abstract: Antimicrobial properties of chitosan (CH) coatings and CH enriched with bioactive compounds (BC) and essential oils (EO) were determined by in vitro and in vivo assays on minimally processed broccoli. The efficiency of CH plus BC/EO in improving the safety of broccoli was tested against the native microflora. Also, its effects on the survival of Escherichia coli and Listeria monocytogenes inoculated in broccoli were evaluated. In vitro assays performed in tea tree, rosemary, pollen and propolis demonstrated significant inhibitory effects on E. coli and L. monocytogenes counts while pomegranate and resveratrol presented reduced activity. In vivo application of these BC on broccoli exerted a bacteriostatic effect on mesophilic and psychrotrophic populations except for rosemary. The application of CH alone or enriched with BC/EO resulted in a significant reduction in mesophilic and psychrotrophic counts. Between days 5 and 7, significant reductions (2.5 log) were observed in samples treated with CH + BC. The enrichment with BC improved the antimicrobial action of CH. The application of these coatings did not introduce deleterious effects on the sensory attributes of broccoli. CH coatings enriched with BC/EO were a good alternative for controlling not only the microorganisms present in broccoli, but also the survival of E. coli and L. monocytogenes .

Journal ArticleDOI
TL;DR: In this paper, the authors reviewed the most recent findings on the effects of wheat milling process on mycotoxin distribution in products and by-products, and confirmed that milling can minimize mycotoxins concentration in fraction used for human consumption, but concentrate myoxins into fractions commonly used as animal feed.
Abstract: Cereals and cereal by-products constitute a major part of human and animal diet. It has been estimated that up to 25% of the world's crops may be contaminated with mycotoxins. The relevance of mycotoxins on human/animal health prompted the European Community to introduce maximum permissible limits in foods and feeds. Considering the levels indicated by the European legislation, results from literature indicate that sometimes the limits proposed for cereal-derived products may be not warranted by the limit for unprocessed cereals. Therefore, the understanding of how mycotoxin distribution and concentration change during the milling process is a worldwide topic of interest due to the high economic and health impact. This paper reviews the most recent findings on the effects of wheat milling process on mycotoxin distribution in products and by-products. Published data confirm that milling can minimize mycotoxin concentration in fraction used for human consumption, but concentrate mycotoxins into fractions commonly used as animal feed. The concentration of mycotoxins in wheat by-products may be up to eight-fold compared to original grain. Other physical processes carried out before milling, such as sorting, cleaning, and debranning, may be very efficient to reduce the grain mycotoxin content before milling. Published data show a high variability in mycotoxin repartitioning and sometimes appear conflicting, but this may be mainly due to the type of mycotoxins, the level and extent of fungal contamination, and a failure to understand the complexity of the milling technology. A precise knowledge of such data is vital and may provide a sound technical basis to mill managers to conform to legislation requirements, support risk management and regulatory bodies in order to reduce human and animal exposure to mycotoxins, reduce the risk of severe adverse market and trade repercussions, and revise legislative limits.

Journal ArticleDOI
TL;DR: In this article, the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base was evaluated for peroxide and anisidine values, descriptive analysis and fermentation parameters as stability indicators during storage.
Abstract: The purpose of this study was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base. The studied samples were cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils which were evaluated for peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters as stability indicators during storage. The samples CO and CR showed higher stability during storage. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meq O2/kg, respectively) than CC. Also, rancid flavour intensities were much higher in CC during storage showing ratings of 26.27 with respect to the ratings of 20.22 in CO and 20.67 in CR detected on storage day 35. Furthermore, the samples with essential oils treatments showed lower acidity and total viable counts (TVCs) and higher pH than CC. On storage day 35, CO samples had the highest pH (4.68), and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g). Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in flavoured cheese prepared with cream cheese base.

Journal ArticleDOI
Kejian Zou1, Teng Jianwen1, Huang Li1, Xinwei Dai1, Wei Baoyao1 
TL;DR: In this article, the effect of osmotic dehydration pretreatment duration (30, 60 and 120 min) on the glass transition, texture, color, expansion, rehydration and other properties of mango chips was investigated.
Abstract: The effect of osmotic dehydration pretreatment duration (30, 60 and 120 min) on the glass transition, texture, color, expansion, rehydration and other properties of mango chips was investigated. Mango slices were immersed into 65 °Bx sucrose solution at 30 °C and then predried to a moisture content of 30 g water/100 g by hot-air-drying at 50 °C. The mango chips were then obtained by explosion puffing drying. The osmotic pretreatment improved the color of mango chips, whereas sucrose impregnation resulted in a hard and brittle texture. The non-pretreated samples had a higher glass transition temperature, expansion ratio and rehydration ratio and lower hardness and crispness values than the pretreated samples. With increasing immersion time, the glass transition temperature decreased and the water activity simultaneously increased for the chips. Sensory evaluation showed that the pretreated samples were of better overall quality than the non-pretreated samples, although this difference is slight.

Journal ArticleDOI
TL;DR: In this paper, gelatin-based films plasticized with sorbitol and added of ethanol-propolis extract (EPE) were analyzed for antimicrobial activity against Staphylococcus aureus.
Abstract: Considering the possibility of using propolis as a natural bioactive compound, and the growing interest in active and biodegradable packaging materials, gelatin-based films plasticized with sorbitol and added of ethanol–propolis extract (EPE) were produced. Four different concentrations of EPE (0, 5, 40 or 200 g/100 g of gelatin) were analyzed. The effect of concentrations of EPE were evaluated on: mechanical properties, solubility, moisture content, water vapor permeability, scanning electron microscopy and infrared spectroscopy characteristics, stability of polyphenol concentrations, and antimicrobial activity against Staphylococcus aureus . EPE incorporation to the films promoted reduction in rupture tension and water vapor permeability, besides other microstructural changes, when compared with the control films (0 g of EPE/100 g of gelatin). Activity against S. aureus was observed in films with 40 and 200 g of EPE/100 g of gelatin. These films kept their antimicrobial activity and polyphenol concentration for 177 days of storage.

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TL;DR: The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure, and a significant increase of EPA and DHA both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood.
Abstract: Factors such as an ageing population, increased health care costs and rapid advances in science and technology are likely driving the increase interest among consumers in attaining wellness through diet, which is in turn, fuelling interest in functional foods and changing the way that people eat Microalgae have been largely cultured and commercialized as food and feed additives, their potential as source of high-added value compounds and their ability to positively affect human’s health due to their original chemical composition, is well known Considering pasta is a main staple food, the objective of this study was to prepare fresh spaghetti enriched with different amounts of microalgae and to compare the fatty acid profile of pastas before and after cooking, with standard semolina spaghetti The results show that fatty acid profile of pastas prepared with Isochrysis galbana and Diacronema vlkianum biomass incorporation, presented a high resistance to the thermal treatment applied during the cooking procedure The increase of the amount of the algae lead to a significant increase of EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) both in raw and cooked pastas, omega-3 fatty acids that can be obtained through seafood

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TL;DR: In this article, the authors investigated how the aroma in wheat bread crumbs is influenced by different fermentation conditions: amount of yeast (20, 40 and 60 grams/kg flour) and fermentation temperature (5, 15 and 35°C).
Abstract: The consumers of today have an increasing interest in high quality bread with appealing aroma. The scope of this work is to investigate how aroma in wheat bread crumb is influenced by different fermentation conditions: amount of yeast (20, 40 and 60 g/kg flour) and fermentation temperature (5, 15 and 35 °C). Dough samples were fermented to equal height and baked, and the aroma compounds from the bread were extracted by dynamic headspace extraction and analyzed by gas chromatography–mass spectrometry. Quantification of the aroma compounds was performed by multiple headspace extraction. The most aroma active compounds identified were 3-methylbutanal, (E)-2-nonenal, 3-methyl-1-butanol, and 2,3-butanedione. Increasing the yeast concentration was found to increase formation of the majority of the compounds formed from the yeast metabolism, with 2,3-butanedione and phenylacetaldehyde as the most aroma active compounds. High fermentation temperature (15 and 35 °C) increased formation of many lipid oxidation compounds, with hexanal and heptanal having the highest odor activity values. Low fermentation temperature (5 °C) was found to increase formation of the three esters ethyl acetate, ethyl hexanoate, and ethyl octanoate, with ethyl hexanoate having the highest odor activity value. The odor activity values of the esters were generally low.

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TL;DR: In this paper, an improved multilayered antimicrobial alginate-based edible coating was used to increase the shelf life of fresh-cut watermelon without affecting its quality attributes.
Abstract: This study evaluated the effectiveness of an improved multilayered antimicrobial alginate-based edible coating in increasing the shelf life of fresh-cut watermelon without affecting its quality attributes. A set of solutions containing sodium alginate (0.5, 1, 2 g/100 g), beta-cyclodextrin and microencapsulated trans-cinnamaldehyde (natural antimicrobial agent), pectin, and calcium lactate were used as coating systems and made into a coating using the layer-by-layer (LbL) technique. The samples were coated using the layer-by-layer dipping technique and stored at 4 °C for 15 days. Texture, color, weight loss, oBrix, pH, and growth of total coliforms, yeasts and molds, aerobics, and psychrotrophs were monitored every 3 days throughout storage. Controls were uncoated washed fruits. A consumer acceptance test showed high acceptance (P