Showing papers in "Lwt - Food Science and Technology in 2020"
TL;DR: In this article, the effects of LAB fermentation on apples and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented apple juice (FAJ) were investigated.
Abstract: Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37), Lactobacillus paracasei 01 (Lpc01), Lactobacillus acidophilus 85 (La85) and Bifidobacterium lactis 80 (Bla80). The effects of LAB fermentation on sugars and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented AJ (FAJ) were investigated. Results showed that AJ was an excellent food matrix for LAB strains. Lh76 and Lp90 showed the highest viable counts of 12.7 log CFU/mL at the end of fermentation. Lp90, La85 and Bla80 exhibited strong malolactic conversion capacity and finally produced lactic acid more than 6.5 mg/mL. In addtion, LAB fermentation significantly (p
114 citations
TL;DR: In this article, the effects of nanoemulsions and coarse emulsions on the physicochemical properties and lipid oxidation of fish sausages were assessed during 16-day storage at 4°C.
Abstract: Quality of fish sausages can be compromised due to fatty acid oxidation. The effects of tocopherol nanoemulsions (NEs) and coarse emulsions (CEs) on the physicochemical properties and lipid oxidation of fish sausages were assessed during 16-day storage at 4 °C. The addition of 250 and 500 mg/kg tocopherol NEs not only improved fish sausages' quality during cold storage but also effectively retarded lipid oxidation, as evidenced by the significantly lower peroxide value and higher polyunsaturated fatty acid content. Omega-6 fatty acids of tocopherol NEs added sausages were maintained at 31.01% for NE250 and 29.59% for NE500 on day 16. However, CEs did not exert significant antioxidant activity. The particle size of the tocopherol NEs remained below 500 nm when stored at 4 °C for 16 days while the particle size of tocopherol CEs increased from 4 to 6 μm. The smaller particle size, even distribution, and stability of tocopherol NEs might explain the better antioxidant activity of them in fish sausages. Interestingly, NEs encapsulated with 250 mg/kg tocopherol are effective to delay the lipid oxidation and improve the fish sausages quality without altering their texture properties during cold storage.
107 citations
TL;DR: Evidence suggests a growing interest is observed in lycopene intake from the present general consciousness of the food the authors consume and food ingredient based cosmeceuticals are increasingly connected with a positive impact on human health and wellness.
Abstract: The dietary intake of lycopene is recommended, demonstrated by the health-promoting properties important through all phases of human life, however it is currently not considered an essential nutrient. Evidence suggests a growing interest is observed in lycopene intake from the present general consciousness of the food we consume and food ingredient based cosmeceuticals are increasingly connected with a positive impact on human health and wellness. Lycopene is a natural carotenoid pigment with a variation of intake depending on the population investigated. Although lycopene present in the human body is predominantly derived from tomato and tomato processed foods, this red-coloured compound is also found in other fruits and vegetables. As a result of the low bioavailability of lycopene, its circulating levels are more suitable as prognostic data for health outcomes than its dietary intake values. Lycopene has the potential responsibility for human health in different ways. For example, it can protect lipids, proteins and DNA from oxidative damage; stimulate the modulation of cell growth and the expression of connexin 43, IGF-1 and/or IGF binding protein blood levels as well as intermediate in immune and inflammatory processes. A beneficial or prejudicial cellular response by lycopene will depend on its antioxidant or prooxidant properties respectively, depending on the cellular and extracellular environment. Primarily, carotenoids and metabolites at low doses may present the beneficial effects described above, however the equivalent is not observed at high doses corresponding to harmful prooxidant effects.
95 citations
TL;DR: In this paper, the effect of pullulan coating incorporated with cinnamon essential oil (CEO) nanoemulsion on the shelf life and senescence of fresh strawberries during room storage was evaluated.
Abstract: This study was aimed at evaluating the effect of pullulan coating incorporated with cinnamon essential oil (CEO) nanoemulsion on the shelf life and senescence of fresh strawberries during room storage. Pullulan-CEO nanoemulsion prepared using ultrasound treatment had smaller particle size (162.1 nm) and more uniform distribution of oil droplets. After six days of storage, pullulan-CEO nanoemulsion coating remarkably lowered the loss in fruit mass, firmness, total soluble solids and titratable acidity of strawberries. In addition, pullulan-based nanoemulsion coated strawberries showed the strongest antimicrobial activity against bacteria and molds (2.544 and 1.958 log CFU/g, respectively) compared to control and pure pullulan coating groups. It is mainly due to the antimicrobial activities of CEO dispersed in nano size in pullulan matrix. This study revealed that pullulan-CEO nanoemulsion coating showed great potential to prolong the shelf life of fresh strawberries during room storage.
91 citations
TL;DR: 20 °C could accelerate the maturation and improve the sensory quality of suancai, and could provide useful guidelines for screening of strains that contribute to the flavor formation in suANCai fermentation.
Abstract: The bacterial diversity and volatile flavor compounds (VFCs) during suancai fermentation in different temperatures were investigated by Illumina Hiseq sequencing and GC-MS. Firmicutes and Proteobacteria were observed to be the dominant phyla during the fermentation. Lactobacillus, Serratia, Leuconostoc, Pseudomonas, Pseudomonas, Pediococcus, etc., were observed as the main genus. Serratia and Pseudomonas predominated the early stage of suancai fermentation, while Lactobacillus predominated the later stage. Leuconostoc predominated the fermentation at 10 °C and 15 °C, while Weissella and Lactococcus predominated at 20 °C and 25 °C. A total of 86 VFCs were detected in all suancai samples. With the increase of the fermentation temperature, the kinds of VFCs were also increased. Lactobacillus, Pediococcus, Lactococcus, Brochothrix, Psychrobacter, Pseudoalteromonas, Acinetobacter and Enterobacter were the important bacteria related to VFCs during the fermentation. The bacteria were highly correlated with the VFCs in suancai fermentation. As the most dominant genus, Lactobacillus was significantly positive correlated with 13 VFCs. The correlation between the bacteria and VFCs in suancai could be used to search for microbial markers. In conclusion, 20 °C could accelerate the maturation and improve the sensory quality of suancai. This study could provide useful guidelines for screening of strains that contribute to the flavor formation in suancai fermentation.
86 citations
TL;DR: Soy protein isolate (SPI) with xanthan gum and NaCl solution at different concentrations (1, 2 or 3 grams in 100mL of distilled water) was assessed for its 3D printing ability; the texture of the printed gels was also determined as discussed by the authors.
Abstract: Soy protein isolate (SPI) with/without xanthan gum (at 0.5 g/30 g of SPI) and NaCl solution at different concentrations (1, 2 or 3 g in 100 mL of distilled water) was assessed for its 3D printing ability; the texture of the printed gels was also determined. To allow a priori determination of the printing ability and hence the ability to reduce the number of tedious printing experiments, correlations between rheological and textural properties as well as LF-NMR spectroscopic characteristics of the gels and their 3D printing ability were investigated. SPI gel with xanthan gum and NaCl solution at 1 g/100 mL could be successfully printed and better matched the designed 3D models than the gels of other formulations. Strong correlations between LF-NMR major peak relaxation time (T2 (MP)) and peak area (A22) with the rheological properties, which were in turn related to the printing ability, were noted.
86 citations
TL;DR: In this article, composite films were produced of gelatin (G), tragacanth gum (TG) and Persian gum (PG) by using a simplex centroid design and some of their physical and mechanical properties were evaluated.
Abstract: Composite films were produced of gelatin (G), tragacanth gum (TG) and Persian gum (PG) by using a simplex centroid design and some of their physical and mechanical properties were evaluated. The interactions between ingredients showed quadratic effects on Thickness, MC, swelling, WVTR, YM, TS, and EB while it was special cubic for WVP. The results showed that the presence of TG in blended films reduced the thickness and WVP of the films while the swelling and MC increased. Tensile strength and elongation at break of blended films significantly improved by the addition of G and the highest elongation at break observed for PG containing films. G and PG films exhibited a more homogenous structure but the presence of TG increased the irregularity of films. It can be concluded that novel edible films with new physical properties can be produced from blends of G, TG and PG and the most desirable composite film in term of physical and mechanical characteristics can be produced from the combination of G:TG:PG = 0.57:0.30:0.13.
84 citations
TL;DR: In this article, a mixture of cassava starch and whey protein isolate (WPI) films containing plant extracts was used to investigate the properties and release behaviors of the blend films.
Abstract: Blending of cassava starch and whey protein isolate (WPI) films containing plant extracts showed modified properties and release behaviors. Effects of native starch (NS) and acetylated starch (AS) on film properties, antioxidant and antibacterial activities were investigated. WPI and WPI-starch films contained ethanolic fractions of rambutan peel extract (RPE) and cinnamon oil (CO). Mechanical, physical and water barrier properties of blend films depended on starch type and contents. Corilagin and (E)-cinnamaldehyde were the highest active components in RPE and CO, respectively. FTIR revealed hydrophobic interaction and hydrogen bonding between starch-protein-polyphenols. Protein conformation was altered giving modified amide I and amide II bands. Active compounds reduced water vapor permeability depending on starch types that governed CO dispersion. Starch, particularly AS, enhanced release of polyphenols and DPPH· scavenging activity in water and 50% ethanol. Antibacterial activity of the blend films differed between in vitro (disc diffusion method) and real food (salami) and was governed by the phenolic release and food components, respectively. WPI films showed the lowest in vitro antibacterial activity but the highest efficacy to delay microbial growth in salami. Release mechanism controlled the antioxidant capacity of active protein-starch films, whereas antibacterial capacity in foods strongly depended on food matrix components.
81 citations
TL;DR: In this article, the effect of sodium alginate based edible coating containing different concentrations of citral nanoemulsion i.e. 0.1%, 0.5%, and 1% on physicochemical, microbial and sensory quality of fresh cut pineapples stored at 4°C and 90% relative humidity for 12 days were evaluated.
Abstract: Citral is known as potent antibacterial agent, but its incorporation in food system is limited because of low water solubility and stability. Such limitations can be overcome by nano-emulsification of citral and its delivery on food surface through edible coating. In the present study, effect of sodium alginate based edible coating containing different concentrations of citral nanoemulsion i.e. 0.1% (NE1), 0.5% (NE2) and 1% (NE3) on the physicochemical, microbial and sensory quality of fresh cut pineapples stored at 4 °C and 90% relative humidity for 12 days were evaluated. The average droplet diameters of the nanoemulsion incorporated edible coatings were found to be in the nanometric range (66.67–131.08 nm). The interaction of nanoemulsion with the alginate was elucidated by FTIR. Among the treatments, NE2 and NE3 coated pineapple samples had better color retention (higher L* and b* values), lower respiration rate and reduced microbial growth during storage. NE2 coating application in pineapple also caused 2.52 and 2.23 log CFU/g reduction of artificially inoculated Salmonella enterica and Listeria monocytogenes. Incorporation of high citral concentration in NE3 led to the decrease in texture and sensory acceptance of the pineapple samples and therefore, NE2 could be further explored for commercial applications.
80 citations
TL;DR: In this article, an ultrasound-assisted alkali method was developed to obtain high extraction level of pea protein isolate (PPI), which achieved 82.6% at a solid/liquid ratio of 1:11.
Abstract: An ultrasound-assisted alkali method was developed to obtain high extraction level of pea protein isolate (PPI). The method parameters of ultrasound-assisted alkali extraction were successfully optimized using response surface methodology. The highest extraction level of PPI reached 82.6% at a solid/liquid ratio of 1:11.5 g:mL, pH 9.6, 13.5 min extraction time and 33.7% ultrasonic amplitude. Ultrasound caused changes to the secondary and tertiary protein structure of PPI, resulting in partial protein unfolding and the exposure of hydrophobic groups. In addition, smaller particle size and better dispersion were obtained in PPI with ultrasound-assisted extraction. The ultrasound-assisted alkali method resulted in significant improvements in the functional properties of PPIs, including increased solubility, water/oil holding capacity, foaming/emulsifying capacity, stability, and gel formation capacity. The biological activities of PPIs were also enhanced. Hydroxyl radical scavenging capacity was doubled, and angiotensin-converting enzyme inhibitory activity was increased by 55.1% compared with those of PPI extracted using traditional method. This study provides a potential strategy for the production of pea protein with high efficiency and high quality.
80 citations
TL;DR: In this article, the effects of micronization of grape pomace (GP) and fiber concentrate from GP (FC-GP) on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant capacity were evaluated.
Abstract: In this study, the effects of micronization of grape pomace (GP) and fiber concentrate from GP (FC-GP) on dietary fiber fractions, physicochemical properties, phenolic compounds, and antioxidant capacity were evaluated. A factorial design with two independent variables (22) – rotational speed and milling time – was used to determine the best milling conditions to enhance the soluble dietary fiber (SDF) content. Constituents of insoluble dietary fiber, such as cellulose and lignin, were broken down and the content decreased after milling, resulting in increased SDF content, which indicates fiber compound redistribution. Ball milling had a significant effect on reducing the particle size, as evidenced by scanning electron microscopy. Moreover, FT-IR spectra revealed changes in typical absorption bands of polysaccharides. After milling, powder solubility increased and water holding, oil and cation binding capacities decreased. Furthermore, micronization enhanced phenolic compound extraction, mainly catechin and epicatechin, and the antioxidant capacity evaluated by ABTS and ORAC assays. The results obtained indicate that micronization modifies the dietary fiber composition of GP, increasing possibilities for use as a functional ingredient in the food industry.
TL;DR: The authors evaluated total phenolic content, antioxidant activity, total carotenoids and phenolic compounds of ginger (Zingiber officinale) rhizomes dried using different drying methods (oven, microwave, freeze and room-air drying).
Abstract: This study was conducted to evaluate total phenolic content, antioxidant activity, total carotenoids and phenolic compounds of ginger (Zingiber officinale) rhizomes dried using different drying methods (oven, microwave, freeze and room-air drying). Freeze-dried ginger rhizomes exhibited significantly (p
TL;DR: In this paper, the authors developed linseed oil and quercetin co-loaded liposomes-chitosan hydrogel beads to enhance their stability and solubility.
Abstract: This study concentrates on developing linseed oil and quercetin co-loaded liposomes-chitosan hydrogel beads to enhance their stability and solubility. Scanning electron microscope (SEM) analysis revealed that the constructed hydrogel beads had three-dimensional network structure and liposomes were entrapped evenly within polymer network. X-ray diffraction (XRD) study illustrated that quercetin was in an amorphous or dissolved form in hydrogel beads. Thermodynamic properties of chitosan and soybean lecithin with phosphatidyl cholines of 60% (PC60) changed after ion crosslinking. After loaded into hydrogel beads, the release of quercetin and ɑ-linolenic acid became slow and can be explained by Higuchi model which indicated that bioactives were released from the skeleton of the hydrogel beads by the mechanism of Fick diffusion. The in vitro simulated digestion study showed that hydrogel beads could improve the stability of liposomes in gastrointestinal tract and inhibit the rapid release of fatty acids. The accelerated oxidation and photostability studies showed that the chemical stability of functional bioactives could be improved by loading liposomes into hydrogel beads. Hence, chitosan hydrogel bead is an attractive candidate for the encapsulation of functional bioactives for use in food industry.
TL;DR: In this article, the authors investigated the composition, antioxidant activity of blueberry anthocyanins and the effects on human intestinal microbiota using liquid chromatography-diode array detector-electrospray ionization-tandem mass spectrometry (LC-DAD-ESI-MS2).
Abstract: The investigation of the composition, antioxidant activity of blueberry anthocyanins (BA) and the effects on human intestinal microbiota were carried out. The separation of anthocyanins from blueberry (Vaccinum sp.) was performed by liquid chromatography-diode array detector-electrospray ionization-tandem mass spectrometry (LC-DAD-ESI-MS2). 14 anthocyanins were tentatively identified and their concentration was determined. Among them, malvidin-3-O-glucoside was the main anthocyanin species, followed by malvidin-3-O-galactoside and petunidin-3-O-glucoside, they accounted for 44.81% of the total anthocyanins in blueberry extract. The antioxidant activities were evaluated by DPPH, ABTS• +, FRAP, reducing power and superoxide anion radical scavenging activity. The result showed that the EC50 value of BA by ABTS•+assay was lower than the data obtained by DPPH assay, which was 14.99 μg/mL and 26.48 μg/mL, respectively. Furthermore, the impact of BA on human intestinal microbiota were analyzed by high throughput sequencing and bioinformatics analysis. The results demonstrated that BA have impact on the microbial diversity. They could increase the relative abundances of some certain communities including Bifidobacterium spp. Our findings suggest that blueberry and blueberry extracts consumption could exert prebiotic activity which are associated with health benefits.
TL;DR: In this article, the feasibility of using electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with different preparations was evaluated.
Abstract: The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with different preparations. Volatile compounds were isolated from 11 types of sauce spareribs using solid phase microextraction (SPME) and analyzed by GC-MS. Aroma and flavor compounds were also evaluated by E-nose. The crude composition (moisture, fat, protein) and fatty acids of the samples were also detected and correlated with E-nose and GC-MS data. A total of 183 volatile compounds were identified by GC-MS. E-nose can discriminate the samples well because the W1S, W1W, W2S and W2W sensors gave higher responses to all samples. The added spices, such as soy sauce, vinegar, pepper, rice wine, ginger, and zanthoxylum bungeanum may be the critical contributor for different flavors among different regions. The correlation analysis of GC-MS and E-nose confirmed that W1C, W3C and W5C sensors were sensitive to cineole, acetic acid, linalool and trans-caryophyllene. Fat exhibited strong positive correlation with 2,3-octanedione and hexanal. Furthermore, this study highlights the feasibility of evaluating flavor of braised sauce spareribs using SPME-GC-MS and E-nose.
TL;DR: In this paper, a plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) were proposed as the thawing media to assure microbiological safety and retain quality attributes of beef.
Abstract: Microbial decontamination during the thawing process would offer an effective intervention step to ensure food safety. In this study, plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) are proposed as the thawing media to assure microbiological safety and retain quality attributes of beef. Compared to the conventional air thawing (AT) and water thawing (WT), PAW thawing (PT) and SAEW thawing (ST) were found to efficiently inactivate the total bacteria, fungi and yeast in beef by 0.83 – 1.76 logs. In addition, PT and ST did not pose any detrimental effect on the physicochemical and sensory quality attributes of beef compared with AT, WT and microwave thawing (MT). The oxidation of lipid and proteins and the structure of proteins in beef was better retarded by PT and ST. PAW and SAEW as active thawing media provided thawed beef with higher microbial safety and maintained quality attributes compared with conventional thawing methods.
TL;DR: In this article, the effects of ultrasound pretreatments and dielectric barrier discharge (DBD) cold plasma on the inactivation of Listeria monocytogenes under various growth temperatures were investigated.
Abstract: Effects of ultrasound pretreatments and dielectric barrier discharge (DBD) cold plasma on the inactivation of Listeria monocytogenes (L. monocytogenes) under various growth temperatures were investigated, and membrane fatty acid profiles of L. monocytogenes were also determined. Fatty acids anteiso-C15:0, anteiso-C17:0 and C15:0 were the most abundant fatty acids at any given growth temperature (10, 25, 37 and 42 °C). Principal components analysis (PCA) and redundancy analysis (RDA) displayed that preconditioning growth temperatures induced noticeable modifications in membrane fatty acid profile, which could be separated from each other and classified roughly into four groups. In addition, growth temperature-mediated alterations in fatty acid profile and membrane fluidity of L. monocytogenes were associated with cell viability, with a significant increase in intracellular reactive oxygen species (ROS) levels (P
TL;DR: In this paper, the effect of plasticizers type (glycerol and sorbitol) along with their concentration (40, 50 and 60% w/w polymer) and alginate/pectin ratio (100:0, 75:25, 50:50, 25:75 and 0:100) on the survival of Lactobacillus plantarum KMC45 during the drying process and storage of films at 25°C and 4°C were investigated.
Abstract: The incorporation of probiotic cells in thin-layer edible films is a new strategy for development of functional foods. In this study, the effect of plasticizers type (glycerol and sorbitol) along with their concentration (40, 50 and 60% w/w polymer) and alginate/pectin ratio (100:0, 75:25, 50:50, 25:75 and 0:100) on the survival of Lactobacillus plantarum KMC45 during the drying process and storage of films at 25 °C and 4 °C were investigated. The results demonstrated that the highest survival of L. plantarum KMC45 was obtained in the films containing the highest proportion of alginate and sorbitol (60% w/w polymer) at 4 °C during 30 days. Also, the immobilization of probiotic cells in films decreased their water vapor permeability (WVP) and had no significant impact on thickness, aw, water solubility and color parameters of films. The results suggested that alginate/pectin-based edible films could be employed as suitable carrier systems for probiotic bacteria, especially at refrigeration temperatures.
TL;DR: In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) at a frequency of 20 kHz under 300 W for different time as discussed by the authors.
Abstract: In order to improve the functional properties of chickpea protein isolate (CPI), CPI was treated with high intensity ultrasound (HIU) at a frequency of 20 kHz under 300 W for different time. Then the functional properties were evaluated, and the structure was analyzed to illustrate the mechanism. It was found that the solubility of CPI significantly (p = 0.000138,
TL;DR: In this paper, a maximum crude polysaccharide yield of 7.9% was obtained at an extraction temperature of 140˚°C and a time of 60 minutes.
Abstract: Polysaccharides were extracted from jujube fruit using an efficient, optimized subcritical water extraction process. A maximum crude polysaccharide yield of 7.9% was obtained at an extraction temperature of 140 °C and a time of 60 min. The crude polysaccharides extracted under these conditions were purified. Three polysaccharide fractions, ZP1, ZP2 and ZP3, were obtained and their structures were investigated. The three fractions were mainly composed of arabinose, galactose, glucose, mannose, rhamnose, and galacturonic acid. ZP3 was further investigated using methylation and NMR spectroscopy, and ZP3 comprised a main chain of (1 → 4)-α-D-GalAp, (1 → 2,4)-α-L-Rhap, with a (1 → 4,6)-α-D-Galp branch. Assays of antioxidant activity showed that ZP3 exhibited a remarkable DPPH capacity and moderate hydroxyl radical scavenging ability, suggesting that it has potential applications as a natural antioxidant in foods and pharmaceuticals.
TL;DR: In this article, the authors optimize the loquat seed aqueous extract mediated green synthesis of zinc oxide nanoparticles (ZnO NPs) through Response Surface Methodology (RSM).
Abstract: This research aimed to optimize the loquat (Eriobutria japonica) seed aqueous extract mediated green synthesis of zinc oxide nanoparticles (ZnO NPs) through Response Surface Methodology (RSM). The independent variables including zinc acetate concentration (0.01–0.2 M), the precursor to the extract ratio (1: 2.5 to 1: 10) and pH value (8–12.5) affected the particle size and the absorption content. Microscopic study and spectroscopic examination demonstrated NPs
TL;DR: In this paper, the authors employed NIR spectroscopy and PLS algorithms for the identification and quantification of goat milk adulteration by adding cow milk, besides the determination of their fat and protein contents.
Abstract: This work employed NIR spectroscopy and PLS algorithms for the identification and quantification of goat milk adulteration by adding cow milk, besides the determination of their fat and protein contents. Since cow milk can represent a health risk to allergic consumers regardless its amount, PLS-DA was able to identify cow milk additions in goat milk as low as 1.0154 g/100g, likewise the non-adulterated goat and cow milk samples, achieving a 100% of correct classification. For quantification purposes, the Successive Projections Algorithm for interval selection in PLS (iSPA-PLS) provided the best results for the determination of both adulteration and fat contents, while PLS gave better results for the protein quantification. Despite the great similarity of both natural dairy matrices and their intrinsic variability, the prediction results provided suitable values with high correlation coefficients and low RMSEP and REP values, with RPD values higher than 3. Therefore, the proposed methodology proved to be a useful, fast and non-destructive tool for screening the quality of goat milk in terms of its adulteration with cow milk, in addition to the quantification of its fat and protein contents.
TL;DR: Functional analysis showed that microbial metabolism of carbohydrates, amino acids and nucleotides is a major determinant of the characteristics of all three TCFV product types.
Abstract: The microbial communities, their predicted functional roles and associated flavour compounds in three typical traditional Chinese fermented vegetable (TCFV) foods, viz. Jiangxi yancai (JX), Sichuan paocai (SC) and Dongbei suancai (DB) were revealed by gene sequencing, predictive functionality and correlation analysis. Bacterial community analysis showed that Lactobacilli made up a large proportion (up to 77.6%) of the species in each food type and revealed clear differences in bacterial community structure among the three types. Lactobacillus sakei, Lactobacillus acetotolerans, and Pediococcus pentosaceus were found to be markers of the DB, SC, JX types, respectively. Overall, 8 organic acids (OAs), 17 amino acids (AAs) and 97 volatile flavour compounds (VFCs) were detected. Several Lactobacilli were closely correlated with more than 20 flavour compounds. Based on their abundance and putative contributions to flavour, Lactobacillus acetotolerans and Lactobacillus sakei may be considered core functional microbiota of each of the three TCFV foods. Functional analysis showed that microbial metabolism of carbohydrates, amino acids and nucleotides is a major determinant of the characteristics of all three TCFV product types. The systematic method used in this study allows identification of the key microorganisms involved in vegetable fermentation and provides a deeper understanding of their contribution to TCFV products.
TL;DR: In this article, carob phenolic profiles; soluble free, soluble conjugated and bound, bioaccesibility of those phenolics during simulated gastrointestinal digestions, plus in vitro fecal fermentations, their antioxidant properties, also 4) α-amylase and α-glucosidase inhibitory activities.
Abstract: Carob is a well-known tree for its nutritional and health-promoting edible pods due to its high phenolic contents. It was aimed to investigate: 1) carob phenolic profiles; soluble free, soluble conjugated and bound, 2) bioaccesibility of those phenolics during simulated gastrointestinal digestions, plus in vitro fecal fermentations, 3) their antioxidant properties, also 4) α-amylase and α-glucosidase inhibitory activities. Ten phenolic acids and six flavonoids were detected in soluble (free and conjugated) and insoluble fractions of undigested carob. After in vitro gastrointestinal digestions, the most bioaccessible phenolic acids and flavonoids were gallic acid (647.4%), chlorogenic acid (485.4%), (+)-catechin (558.3%) and rutin (267.2%). Myricetin (79.5%) and gallic acid (20.0%) were the most abundant metabolites of residual fraction of carob phenolics after fecal fermentations. Antioxidant capacity of digested carob has increased significantly (p
TL;DR: In this paper, the viability of Lactobacillus acidophilus encapsulated in calcium alginate particles coated with up to three levels of multilayer was analyzed.
Abstract: The viability of Lactobacillus acidophilus encapsulated in calcium alginate particles coated with up to three levels of multilayer was analysed. Probiotic survival under simulated gastrointestinal conditions, thermal treatment and storage conditions were also investigated, as well as the morphology and mean particle size. The encapsulation efficiency obtained was higher than 80% in all multilayer treatments, while the diameter ranged from 107 μm to 222 μm among the different numbers of particle layers. Microencapsulated L. acidophilus presented viability during the simulated gastrointestinal conditions, and the treatment with a layer of whey protein (A1) provided greater protection for the probiotics in all the stages of the analysis, with final count of 9.19 CFU g−1. In the thermal resistance tests, the multilayer particles promoted greater protection for probiotic cultures in relation to the free cells that did not resist the tested conditions. The storage for up to 120 days at refrigeration and freezing temperatures were more efficient for all types of multilayer microparticles when compared to free cells. The results suggest that multilayer microparticles present an effective method to improve the probiotic viability during storage, thermal treatments and gastrointestinal conditions.
TL;DR: It is confirmed that cricket flour could be used to obtain bread enriched in protein and substitution with 5% chickpea flour was optimal to improve breadmaking.
Abstract: The emerging demand for protein with a reduced environmental impact is currently the biggest challenge in food production. From this perspective, the first aim was to assess differences between dough rheological properties and bread characteristics as a function of two factors: flour type (mealworm flour (Tenebrio molitor), cricket flour (Acheta domesticus), and chickpea flour (Cicer arietinum)) and percentage of substitution (5%, 10%, and 15%). The second aim was to investigate the extent of any improvement compared to the control (100% wheat flour). Crude protein, moisture, fat, ashes and carbohydrates were determined. Substitution with both insect and chickpea flours significantly affected dough rheological properties and bread characteristics. In particular, substitution with 15% cricket flour increased dough stability and reduced the degree of softening. However, substitution with chickpea flour at 5% proved optimal. Notably, dough stability improved and bread volume increased. The results confirm that cricket flour could be used to obtain bread enriched in protein. Moreover, substitution with 5% chickpea flour was optimal to improve breadmaking. A real step forward could be made in food production, by adopting this unusual mix of tradition (rediscovering legumes) and innovation (the use of insects), improving bakery products and reducing environmental impacts.
TL;DR: In this paper, the effect of microwave technology on the extraction yield of carotenoid from carrot juice processing waste using flaxseed oil as solvent was evaluated using response surface methodology.
Abstract: The present study was aimed to evaluate the effect of microwave technology on the extraction yield of carotenoid from carrot juice processing waste using flaxseed oil as solvent. Response surface methodology was employed to optimize the effect of microwave power, extraction time and oil to waste ratio on percentage recovery of carotenoid. Optimum conditions obtained for microwave-assisted carotenoid extraction were 165 W of microwave power, 9.39 min of extraction time and 8.06:1 g/g of oil to waste ratio which gave carotenoid recovery of 77.48%. Selected physical and chemical properties of flaxseed oil and carotenoid enriched flaxseed oil were investigated in terms of fatty acid composition, acid value, peroxide value, p-anisidine value, colour parameters (L*, a* and b* values), β-carotene content, total phenolic content and antioxidant activity. The results showed that the enriched flaxseed oil was in good quality and had high phenolic content (214.05 ± 1.61 μg GAE/g oil) and antioxidant activity (inhibition % of DPPH = 70.67 ± 0.85).
TL;DR: In this paper, the influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pâte was assessed and four different treatments were elaborated.
Abstract: The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pâte was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P
TL;DR: In this article, a lycopene was encapsulated in whey protein isolate-xylo-oligosaccharide conjugates prepared by Maillard reaction and the formation of the conjugate was confirmed by grafting degree and Fourier infrared spectroscopy.
Abstract: In this study, lycopene was encapsulated in whey protein isolate-xylo-oligosaccharide conjugates prepared by Maillard reaction. The optimum preparation conditions were the weight ratio 1:2 of whey protein isolate to xylo-oligosaccharides, reaction temperature 90 °C, heating time 3 h and pH 9.0. The formation of the conjugate was confirmed by grafting degree and Fourier infrared spectroscopy. Glycosylation of whey protein isolate significantly enhanced the emulsification performance and antioxidant capacity. The encapsulation efficiency and encapsulation yield reached 94% and 86%, respectively. The solubility of lycopene microcapsules reached 92 g/L. Scanning electron microscopy images showed that lycopene microcapsules were spherical and the whole surface was continuous with some typical concavities. Moreover, glycosylated (whey protein isolate) exhibited a better protective effect on lycopene than (whey protein isolate) alone. Additionally, microcapsules based on glycosylated whey protein isolate significantly increased the bioaccessibility of lycopene from 16 ± 3% to 60 ± 4%. Therefore, whey protein isolate glycosylated with xylo-oligosaccharides by Maillard reaction can be used to encapsulate lycopene or other bioactives and improve their properties.
TL;DR: The effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical, oxidative stability and sensory attributes of lamb sausages storage at 2°C were assessed as mentioned in this paper.
Abstract: The effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical, oxidative stability and sensory attributes of lamb sausages storage at 2 °C were assessed. Four batches were studied: a control (CONT; with pork fat); and three with fat replaced by commercial vegetable oils: chia (CHIA), linseed (LINS), and olive (OLIV). The incorporation of vegetable oils led to consistent improvement in the fatty acid profile and nutritional indexes. CHIA, LINS, and OLIV batches decreased the atherogenicity (IA) and thrombogenicity (IT) indexes (P 0.05). The CONT group presented the highest a* value over time, but this was not noticed by the panelists. CHIA and OLIV batches had an increase in the hardness over time. Protein oxidation increased until day 60; showing only significant difference at the beginning of the display since OLIV group presented the highest value (7.96 nmol carbonyl/mg).