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You searched for: Journal name Food research international Remove constraint Journal name: Food research international Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.155 Remove constraint Source: 2022 v.155
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1. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps

Author:
Carine N. Almada-Érix; Caroline N. Almada; Geany T. Souza Pedrosa; João Paulo Biachi; Mariane S. Bonatto; Marcio Schmiele; Elizabeth H. Nabeshima; Maria Teresa P.S. Clerici; Marciane Magnani; Anderson S. Sant'Ana
Source:
Food research international 2022 v.155 pp. 111040
ISSN:
0963-9969
Subject:
Bacillus coagulans; color; fermentation; food research; pH; probiotics; texture; water activity; wheat; whole wheat bread
Abstract:
... This study evaluated the resistance of Bacillus coagulans GBI-30, 6086 (BC) spores through the processing and storage of white and whole wheat bread. The physicochemical parameters of the probiotic bread formulations were also characterized. Loaves of bread containing or not BC were prepared. Throughout the processing, samples were collected (after mixture, after fermentation, and after baking) fo ...
DOI:
10.1016/j.foodres.2022.111040

2. Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations

Author:
Marine Penland; Audrey Pawtowski; Azzurra Pioli; Marie-Bernadette Maillard; Stella Debaets; Stéphanie-Marie Deutsch; Hélène Falentin; Jérôme Mounier; Monika Coton
Source:
Food research international 2022 v.155 pp. 111069
ISSN:
0963-9969
Subject:
Candida; Citeromyces; Pichia membranifaciens; Wickerhamomyces anomalus; dominant species; fermentation; food research; microbial communities; olives; protected designation of origin; proteolysis; salt concentration; salt tolerance; yeasts
Abstract:
... Nyons table olives, named after the French city where they are processed, are naturally fermented black table olives. Their specificity relies on the use of the “Tanche” olive variety harvested at full maturity and their slow spontaneous fermentation in 10% salt brine driven by yeast populations. This study aimed at investigating the benefit of inoculating autochthonous consortia to produce Nyons ...
DOI:
10.1016/j.foodres.2022.111069

3. Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃

Author:
Yang Lei; Jichao Huang; Yiqun Cheng; Yali Zhang; Tianran Huang; Ming Huang
Source:
Food research international 2022 v.155 pp. 111056
ISSN:
0963-9969
Subject:
Acinetobacter; Bradyrhizobium; Phyllobacterium; Psychrobacter; Serratia; Sphingomonas; Staphylococcus; air; chickens; cold storage; food research; plate count; volatile organic compounds
Abstract:
... The objective of this study was to investigate the effect of air packaging (AP), modified atmosphere packaging (MAP, 40% CO₂/60 % N₂) and vacuum packaging (VP) on the dynamic changes of bacterial communities and volatile organic compounds (VOCs) in braised chicken stored at 4 ℃. Physicochemical characteristics and microbiological parameters were also measured. Results showed that MAP and VP groups ...
DOI:
10.1016/j.foodres.2022.111056

4. Changes in chemical composition and antioxidant activity of royal jelly produced at different floral periods during migratory beekeeping

Author:
Chuan Ma; Beibei Ma; Jianke Li; Yu Fang
Source:
Food research international 2022 v.155 pp. 111091
ISSN:
0963-9969
Subject:
International Organization for Standardization; antioxidant activity; apiculture; crude protein; food research; functional foods; honey bees; metabolomics; migratory behavior; proteomics; raffinose; royal jelly; sucrose; tea; China
Abstract:
... Over 90% of global royal jelly (RJ), a functional food with various health benefits, is produced in China mainly by migratory beekeeping of a high RJ-producing honeybee (RJB) strain. To explore quality changes of RJ produced by migratory RJBs at different floral periods, we performed metabolomics and proteomics analysis and assessed RJ antioxidant activity. Overall, the RJ metabolic and proteomic ...
DOI:
10.1016/j.foodres.2022.111091

5. Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China

Author:
Jing-Guo Xu; Xiao-Ning Huang; Jiao Meng; Jing-Yu Chen; Bei-Zhong Han
Source:
Food research international 2022 v.155 pp. 111075
ISSN:
0963-9969
Subject:
Acinetobacter; Chryseobacterium; Comamonas; Janthinobacterium; Myroides; Pseudomonas; Serratia; bacterial communities; coliform bacteria; databases; disinfection; food research; microbial load; plate count; spoilage; China
Abstract:
... Zoning is typically adopted by food manufacturers and classified into three different zones including Zone 1 (food contact surface), Zone 2 (proximity to food and food contact surfaces) and Zone 3 (remote surfaces from processing). In this study, environmental surfaces belonging to these three zones were sampled during food processing in a fresh-cut vegetables (FVs) processing facility located in ...
DOI:
10.1016/j.foodres.2022.111075

6. Combined RNA-seq and molecular biology technology revealed the protective effect of Cyclocarya paliurus polysaccharide on H2O2-induced oxidative damage in L02 cells thought regulating mitochondrial function, oxidative stress and PI3K/Akt and MAPK signaling pathways

Author:
Xianxiang Chen; Xin Wang; Mingyue Shen; Yi Chen; Qiang Yu; Jun Yang; Jianhua Xie
Source:
Food research international 2022 v.155 pp. 111080
ISSN:
0963-9969
Subject:
Cyclocarya paliurus; cell lines; food research; functional foods; mitochondria; mitogen-activated protein kinase; molecular biology; oxidative stress; polysaccharides; protective effect; sequence analysis; therapeutics
Abstract:
... Targeting attenuates oxidative damage may serve as a promising strategy for chronic diseases therapy. Cyclocarya paliurus polysaccharide (CP) had shown promising protection effects on L02 cells in oxidative damage. However, its mechanism remains elusive. Here, the protective effect of CP against oxidative damage was demonstrated in an L02 cell line. RNA-seq analysis showed that CP regulated oxidat ...
DOI:
10.1016/j.foodres.2022.111080

7. Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon

Author:
Yang Wang; Zhaoming Wang; Qingli Han; Yong Xie; Hui Zhou; Kai Zhou; Xinlin Li; Baocai Xu
Source:
Food research international 2022 v.155 pp. 110987
ISSN:
0963-9969
Subject:
Acinetobacter; Aeromonas; Brochothrix; Carnobacterium; Empedobacter; Enterobacter; Kocuria; Macrococcus; Psychrobacter; Salinivibrio; Staphylococcus; Vibrio; bacon; evolution; food research; lean meat; metabolites; metabolomics; microbial communities; principal component analysis; ultra-performance liquid chromatography
Abstract:
... Both lean meat and fat together contribute to the consumer impression of traditional Chinese bacon. The quality of this meat product is mainly dependent on numerous biochemical reactions and microbes. For the first time, this study reveals the microbial community succession and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon by high-throughput sequen ...
DOI:
10.1016/j.foodres.2022.110987

8. Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick

Author:
Hyung Min Kim; Dong Min Han; Ju Hye Baek; Byung Hee Chun; Che Ok Jeon
Source:
Food research international 2022 v.155 pp. 111085
ISSN:
0963-9969
Subject:
Aspergillus; Enterococcus; acetates; acetic acid; acetoin; bricks; butanol; butyric acid; cadaverine; carbon; fermentation; flavonoids; food research; fructose; glucose; glycerol; histamine; lactic acid; metabolites; principal component analysis; putrescine; soybeans; tyramine; volatile compounds
Abstract:
... To investigate the general fermentation characteristics of doenjang-meju (a Korean traditional soybean brick), they were periodically collected from eight different manufacturers during all fermentation stages, and their microbial communities and metabolic compounds (metabolites and volatile compounds) were analyzed. Bacillus and/or lactic acid bacteria (LAB, mainly Enterococcus) and Aspergillus w ...
DOI:
10.1016/j.foodres.2022.111085

9. Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content

Author:
Jiayu Zhang; Jing Wang; Mengdi Li; Shuntang Guo; Ying Lv
Source:
Food research international 2022 v.155 pp. 111115
ISSN:
0963-9969
Subject:
crosslinking; digestible protein; digestion; food research; gastrointestinal system; glycinin; heat treatment; hydrogen; hydrophobicity; oxidation; protein solubility; protein structure; soybeans; water content
Abstract:
... The effects of heat treatment on protein structure and in vitro digestibility in whole soybeans with different moisture content (10.68%, 29.70%, 46.29%, and 62.05% wet basis) were investigated. Scanning electronic microscopy presented that thermal treatment destroyed the subcellular structure of soybean seeds and resulted in formation of protein aggregates. When β-conglycinin (7S) was heat-denatur ...
DOI:
10.1016/j.foodres.2022.111115

10. Enhancing the nutritional value of Portulaca oleracea L. by using soilless agronomic biofortification with zinc

Author:
Massimiliano D'Imperio; Miriana Durante; Maria Gonnella; Massimiliano Renna; Francesco Fabiano Montesano; Angelo Parente; Giovanni Mita; Francesco Serio
Source:
Food research international 2022 v.155 pp. 111057
ISSN:
0963-9969
Subject:
Portulaca oleracea; biofortification; color; food research; human health; hydroponics; immune system; leaves; lutein; neoxanthin; nutritional status; zinc
Abstract:
... Zinc (Zn) plays a crucial role for human health. Zn deficiency is a common problem worldwide, causing health problems specifically related with detrimental effects on immune system. In this study we used hydroponic floating system and nutrient solutions (NS) with different levels of Zn (0.13 – control, 1.3, 2.6 and 5.2 mg/L Zn) in order to test a biofortification process aimed to increase the Zn t ...
DOI:
10.1016/j.foodres.2022.111057

11. Factors affecting the thermal resistance of Salmonella Typhimurium in tahini

Author:
Veronica Szpinak; Micaela Ganz; Sima Yaron
Source:
Food research international 2022 v.155 pp. 111088
ISSN:
0963-9969
Subject:
Salmonella Typhimurium; acclimation; animal pathogens; bacteria; death; food research; foods; heat tolerance; models; pasteurization; salmonellosis; sesame oil; water activity
Abstract:
... Salmonella enterica is a leading human pathogen responsible for foodborne outbreaks worldwide. In the last decade, foods with low water activity (aw) and high-fat content have been involved in an increased occurrence of foodborne outbreaks. This research focuses on the foodstuff tahini, which is often linked to Salmonella infection outbreaks and recalls. Thermal treatments are suggested to reduce ...
DOI:
10.1016/j.foodres.2022.111088

12. Gastrointestinal co-digestion of wine polyphenols with glucose/whey proteins affects their bioaccessibility and impact on colonic microbiota

Author:
Alba Tamargo; Carolina Cueva; Mariana Silva; Natalia Molinero; Beatriz Miralles; Begoña Bartolomé; M. Victoria Moreno-Arribas
Source:
Food research international 2022 v.155 pp. 111010
ISSN:
0963-9969
Subject:
Bifidobacterium; anaerobic digestion; bioactive properties; bioavailability; butyric acid; digestibility; food matrix; food research; glucose; homogenization; intestinal microorganisms; intestines; metabolism; polyphenols; red wines; species diversity; whey
Abstract:
... Interactions between food components during their gastrointestinal digestion are constant and could affect compounds digestibility and bioaccessibility. These interactions could have a key role in the bioactivity of dietary polyphenols. This study aimed to investigate the food matrix effects during the co-digestion of red wine with glucose and whey proteins using the gastrointestinal dynamic simul ...
DOI:
10.1016/j.foodres.2022.111010

13. Green synthesis, characterization and applications of iron and zinc nanoparticles by probiotics

Author:
Andrea Gomez-Zavaglia; Lucia Cassani; Elvira María Hebert; Esteban Gerbino
Source:
Food research international 2022 v.155 pp. 111097
ISSN:
0963-9969
Subject:
food industry; food research; gold; iron; probiotics; selenium; silver; titanium; zinc
Abstract:
... The synthesis of nanoparticles (NPs) by microorganisms is one of the most promising areas of research in modern nanotechnology since microorganisms can easily act as real nanofactories of industrially relevant compounds. Recent studies suggest that probiotic bacteria have an intrinsic potential to synthesize metal NPs when grown in the presence of metal ions. In such conditions, they can reduce me ...
DOI:
10.1016/j.foodres.2022.111097

14. Interactions between liposoluble antioxidants: A critical review

Author:
Ruru Liu; Ying Xu; Tao Zhang; Mengyue Gong; Ruijie Liu; Ming Chang; Xingguo Wang
Source:
Food research international 2022 v.155 pp. 111104
ISSN:
0963-9969
Subject:
antioxidant activity; antioxidants; food research; lipid peroxidation; phytochemicals
Abstract:
... Liposoluble antioxidants, including natural and synthetic antioxidants, are substances to prevent lipid oxidation. From previous studies, the interaction of antioxidants may be the main reason for the poor correlation between liposoluble phytochemicals and antioxidant activity in oils. This review brings together information concerning the types and mechanisms of antioxidant interactions in terms ...
DOI:
10.1016/j.foodres.2022.111104

15. Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions

Author:
Franco Van de Velde; Charito Vignatti; María Paula Méndez-Galarraga; Micaela Gomila; Cecilia Fenoglio; Melisa Donda Zbinden; María Élida Pirovani
Source:
Food research international 2022 v.155 pp. 111086
ISSN:
0963-9969
Subject:
anthocyanins; antioxidant activity; apples; ascorbic acid; bananas; bioavailability; cold storage; color; evolution; food matrix; food research; fruits; intestines; microbial load; microbiological quality; orange juice; pH; pasteurization; polyphenols; solubility; storage time; total soluble solids
Abstract:
... The effects of the thermal treatment (70 °C for 2 min) and the refrigerated storage (5 °C for 28 d) of a fruit smoothie made of strawberries (40 %), orange juice (20 %), apple (10 %) and banana (10 %) on the microbiological quality, pH and soluble solid contents, color parameters, vitamin C, phenolic compound and antioxidant capacity contents, and on the total in vitro bioaccessibility (intestinal ...
DOI:
10.1016/j.foodres.2022.111086

16. Isomaltulose: From origin to application and its beneficial properties – A bibliometric approach

Author:
Weysser Felipe Cândido de Souza; Francisco Lucas Chaves Almeida; Ruann Janser Soares de Castro; Hélia Harumi Sato
Source:
Food research international 2022 v.155 pp. 111061
ISSN:
0963-9969
Subject:
bibliometric analysis; food industry; food research; glycemic index; human health; hydrolysis; isomaltulose; markets; prebiotics; sucrose
Abstract:
... Consumers are concerned with the amount of sucrose added to foods and its effects on human health. One way to reduce this concern is through the consumption of sucrose substitutes, such as isomaltulose. Isomaltulose is an alternative sugar that should be regarded by the food industry as much healthier than sucrose, due to its beneficial properties; these include, low glycemic index and slow hydrol ...
DOI:
10.1016/j.foodres.2022.111061

17. Polymannuronic acid prebiotic plus Lacticaseibacillus rhamnosus GG probiotic as a novel synbiotic promoted their separate neuroprotection against Parkinson’s disease

Author:
Xin Liu; Zhong Rui Du; Xiong Wang; Xiang Rong Sun; Qing Zhao; Fang Zhao; Wing Tak Wong; Ka Hing Wong; Xiao-Li Dong
Source:
Food research international 2022 v.155 pp. 111067
ISSN:
0963-9969
Subject:
Clostridiales; Lactobacillus; apoptosis; bacterial growth; blood-brain barrier; brain; colon; dysbiosis; food research; genes; intestinal microorganisms; muscle strength; neurons; neuroprotective effect; oral administration; prebiotics; probiotics; tyrosine 3-monooxygenase
Abstract:
... Gut microbiota (GM) dysbiosis plays key roles in aggravating Parkinson’s disease (PD) and discovery of agents targeting GM may open new avenues for PD therapy. This study aims to investigate the potentially neuroprotective effects and underlying mechanisms of polymannuronic acid (PM) or Lacticaseibacillus rhamnosus GG (LGG), or their combination in a chronic PD mice model. Our results found oral a ...
DOI:
10.1016/j.foodres.2022.111067

18. Probiotic-fermented rice buckwheat alleviates high-fat diet-induced hyperlipidemia in mice by suppressing lipid accumulation and modulating gut microbiota

Author:
Jing Yan; Qiuyan Xue; Wenyi Chen; Kun Wang; Dong Peng; Jinjin Jiang; Pan Li; Bing Du
Source:
Food research international 2022 v.155 pp. 111125
ISSN:
0963-9969
Subject:
Bacteroides; Lactobacillus; body weight changes; buckwheat; cholesterol; dietary supplements; dysbiosis; fermentation; food research; high fat diet; hyperlipidemia; inflammation; intestinal microorganisms; intestines; lipogenesis; lipolysis; obesity; oxidative stress; polyphenols; probiotics; rice; rutin
Abstract:
... Hyperlipidemia is associated with lipid metabolic disorders, chronic inflammation, and intestinal dysbiosis. Previous studies have shown that the metabolic improvement of high-fat diet (HFD)-induced mice by buckwheat is correlated with gut microbiota; however, the anti-hyperlipidemia effects and potential mechanism of probiotics-fermented rice buckwheat (FRB) are not well understood. Here, we aime ...
DOI:
10.1016/j.foodres.2022.111125

19. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure

Author:
Di An; Haiteng Li; Dongsheng Zhang; Yang Huang; Dongsheng Li; Mohammed Obadi; Bin Xu
Source:
Food research international 2022 v.155 pp. 111111
ISSN:
0963-9969
Subject:
activation energy; adhesion; amylopectin; amylose; chemical structure; food research; leachates; loss modulus; noodles; polymerization; sensory properties; texture; wheat; wheat flour; wheat starch
Abstract:
... Adhesiveness is one of the important sensory properties of noodles. A better understanding of the molecular basis of the sensory property would allow for a more reasonable selection of wheat ingredients. In this study, the adhesiveness of cooked noodles made from reconstituted wheat flour was evaluated using a texture profile analyzer. The rheological properties of dissolved solids from the noodle ...
DOI:
10.1016/j.foodres.2022.111111

20. Reminder–preference test, affective difference-preference test using reference framing with a brand: 1. Sensitivity comparisons with the same–different difference–preference test

Author:
Min-A Kim; Ye-Jin Lee; Myung-Shin Kim; Hye-Seong Lee
Source:
Food research international 2022 v.155 pp. 111065
ISSN:
0963-9969
Subject:
carbonated beverages; consumer attitudes; food research; sensory evaluation; sensory properties; sugar content
Abstract:
... Attempts to reduce the sugar content of carbonated drinks are ongoing. Reducing the sugar content while maintaining the sensory quality requires the development of an effective sensory test method that can measure a consumers’ perceived sensory difference and preference of reformulated products against the reference product. The A-Not A with reminder (A-Not AR) method (sometimes called the reminde ...
DOI:
10.1016/j.foodres.2022.111065