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You searched for: Journal Lebensmittel-Wissenschaft + [i.e. und] Technologie Remove constraint Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie Publication Year 2021 Remove constraint Publication Year: 2021 Source 2021 v.136 Remove constraint Source: 2021 v.136
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1. Acid resistance of E. coli O157:H7 and O26:H11 exposure to lactic acid revealed by transcriptomic analysis

Author:
Yu, Lanlin; Zhang, Su; Xu, Yuanyuan; Mi, Xiaoyu; Xing, Tong; Li, Jiaolong; Zhang, Lin; Gao, Feng; Jiang, Yun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110352
ISSN:
0023-6438
Subject:
Escherichia coli O157; acid tolerance; acid treatment; biofilm; biosynthesis; cysteine; food contamination; lactic acid; pH; transcriptomics
Abstract:
... Shiga toxin-producing Escherichia coli (STEC) strains are classified as important foodborne pathogens and their acid resistance (AR) capability is identified as one of key factors compromising food safety. In this study, we confirmed experimentally that the growth of two STEC strains (O157:H7 and O26:H11) was remarkably inhibited in Luria-Bertani medium (final pH 3.5) supplemented with lactic acid ...
DOI:
10.1016/j.lwt.2020.110352

2. A diagrammatic approach of impedimetric phase angle-modulus sensing for identification and quantification of various polar and non-polar/ionic adulterants in milk

Author:
Das, Chirantan; Chowdhury, Basudev Nag; Chakraborty, Subhadip; Sikdar, Subhrajit; Saha, Rajib; Mukherjee, Anuraag; Karmakar, Anupam; Chattopadhyay, Sanatan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110347
ISSN:
0023-6438
Subject:
allantoin; ammonium sulfate; benzoic acid; biosensors; capacitance; cost effectiveness; dielectric spectroscopy; electric impedance; hydrophobicity; liquids; melamine; milk; point-of-care systems; polytetrafluoroethylene; sodium bicarbonate; starch; urea
Abstract:
... The current article demonstrates a novel diagrammatic approach for the detection and quantification of polar and non-polar/ionic adulterants in milk by employing electrical impedance spectroscopy (EIS). For such study, some commonly used milk adulterants including melamine, starch, urea, allantoin, cyanuric acid, benzoic acid, ammonium sulphate and sodium bicarbonate are incorporated in a controll ...
DOI:
10.1016/j.lwt.2020.110347

3. Analysis of natural colourant extracted from the pericarp of passion fruit

Author:
Kawasoe, Haruna; Wakamatsu, Misato; Hamada, Shoken; Arata, Yui; Nagayoshi, Kiho; Uchida, Rio; Yamashita, Rizu; Kishita, Takashi; Yamanouchi, Hiroki; Minami, Yuji; Kajiya, Katsuko
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110412
ISSN:
0023-6438
Subject:
cabbage; callistephin; color; dyes; fruit pulp; heat; passion fruits; pericarp; processed foods; sweet potatoes
Abstract:
... The pericarp of passion fruit is typically discarded before consumption. We aimed to demonstrate that pigments extracted from the pericarp could be used as natural colourants. We focused on the stability of the dyes in response to heat, light, and storage, which is the most pressing problem associated with natural colourants. The stability of the pigment in solutions was affected by certain factor ...
DOI:
10.1016/j.lwt.2020.110412

4. A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Author:
De Iseppi, Alberto; Marangon, Matteo; Vincenzi, Simone; Lomolino, Giovanna; Curioni, Andrea; Divol, Benoit
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110274
ISSN:
0023-6438
Subject:
glycosidases; heat; ultrasonic treatment; white wines; winemaking; yeasts
Abstract:
... Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins. However, no reports on the extraction of mannoproteins from wine lees to be used as winemaking additives are available. This study aimed at developing efficient methods for yeast glycocompounds extraction from wine lees, and to assess their impacts when added back to wine. White wine lees were extracted ...
DOI:
10.1016/j.lwt.2020.110274

5. A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers

Author:
Hnin, Kay Khaing; Zhang, Min; Ju, Ronghua; Wang, Bin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110318
ISSN:
0023-6438
Subject:
anthocyanins; color; energy; phenolic compounds; water activity
Abstract:
... Rose flowers were dried by infrared freeze drying (IRFD) at different temperatures without and with pulsed spouted system, which is called novel infrared pulse-spouted freeze drying (IRPSFD). Drying kinetics, water activity, color, total phenolics content (TPC), and total anthocyanins contents (TANC) were investigated and compared with freeze drying (FD) as a control. The required time and energy ...
DOI:
10.1016/j.lwt.2020.110318

6. A novel strain Lactobacillus brevis 8-2B inhibiting Aspergillus carbonarius growth and ochratoxin a production

Author:
Li, Li; Yang, Bolei; Humza, Muhammad; Geng, Hairong; Wang, Gang; Zhang, Chenxi; Gao, Sheng; Xing, Fuguo; Liu, Yang
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110308
ISSN:
0023-6438
Subject:
Aspergillus carbonarius; Lactobacillus brevis; biological control; grapes; hyphae; ochratoxin A; organelles; shelf life; transmission electron microscopy
Abstract:
... Aspergillus carbonarius is a typical OTA production strain in genus Aspergillus. Inhibiting the growth of A. carbonarius during planting, storage and processing is the most effective way to reduce OTA contamination in grapes. The objective of this study was to screen the microorganisms that can inhibit the growth of A. carbonarius, study the inhibition mechanism and evaluate the inhibitory effect ...
DOI:
10.1016/j.lwt.2020.110308

7. Antioxidant properties of the extracts of vine tea (Ampelopsis grossedentata) with the different color characteristics and inhibition of rapeseed and sunflower oil oxidation

Author:
Jia, Caihua; Li, Jinghuan; Zhang, Mingxing; Ma, Weibo; Zhao, Siming; Liu, Ru; Rong, Jianhua; Li, Xiaohua
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110292
ISSN:
0023-6438
Subject:
Ampelopsis grossedentata; Helianthus annuus; anthocyanins; antioxidant activity; antioxidants; color; leaves; lipid peroxidation; lipids; oxidation; rapeseed; shelf life; sunflower oil; tea; vines
Abstract:
... An effective antioxidant is crucial to prevent deterioration of lipid. This study aimed to investigate the antioxidant properties of vine tea extracts and evaluate their inhibition effect on lipid oxidation. In this study, total flavonoids, phenolics, and anthocyanins content of four leaf extracts were determined from leaves of different ages and colors. In addition, the antioxidant ability of the ...
DOI:
10.1016/j.lwt.2020.110292

8. Application of passive modified atmosphere packaging in the preservation of sweet corns at ambient temperature

Author:
Liu, Hui; Li, Dongli; Xu, Wencai; Fu, Yabo; Liao, Ruijuan; Shi, Jiazi; Chen, Yunzhi
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110295
ISSN:
0023-6438
Subject:
ambient temperature; ascorbic acid; hardness; headspace analysis; oxygen; relative humidity; sensory properties; shelf life; sweetcorn; water vapor; weight loss
Abstract:
... The purpose of this study was to design a passive modified atmosphere packaging (PMAP) to effectively extend the shelf-life of fresh sweet corn under ambient temperatures. Oxygen permeable film (OPF) and water vapor permeable film (WPF) of different areas were used to prepare the PMAPs. By changing the areas of the OPF and WPF, different headspace atmospheres could be created in the PMAPs, and the ...
DOI:
10.1016/j.lwt.2020.110295

9. Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods

Author:
Kidoń, Marcin; Grabowska, Julita
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110302
ISSN:
0023-6438
Subject:
anthocyanins; antioxidant activity; apples; chlorogenic acid; color; freeze drying; odors; phenolic compounds
Abstract:
... The aim of this work was to study the effect of three drying methods, namely convective drying (CD), vacuum-microwave pretreatment with convective drying (CMWV), and freeze-drying (FD), on the bioactive compounds, antioxidant activity, color, and sensory attributes of red-fleshed apple cubes. Different drying methods considerably affected the quality factors of the product. The highest concentrati ...
DOI:
10.1016/j.lwt.2020.110302

10. Carbon dots-assisted degradation of some common biogenic amines: An in vitro study

Author:
Ghorbani, Mahdi; Molaei, Rahim; Moradi, Mehran; Tajik, Hossein; Salimi, Fatemeh; Kousheh, Seyedeh Alaleh; Koutamehr, Mahmoud Esmaeili
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110320
ISSN:
0023-6438
Subject:
Enterococcus faecalis; Escherichia coli; bacteria; cadaverine; histamine; putrescine; response surface methodology; tyramine
Abstract:
... In this work, the reduction/degradation capability of carbon dots (CDs) on biogenic amines (BAs) produced by Enterococcus faecalis and Escherichia coli was investigated in vitro conditions. In this work, the response surface methodology (RSM) and the central composite design (CCD) was applied in order to find the optimized CDs concentration and incubation time on the reduction of BAs. CDs represen ...
DOI:
10.1016/j.lwt.2020.110320

11. Characterization of recombinant GRIP32 as a novel haze protein for protein-polyphenol haze models and prevention of haze formation with polysaccharides in the models

Author:
Yang, Xiao; Dai, Juan; Wei, Xueling; Zhong, Yan; Liu, Xue; Guo, Dengfeng; Wang, Lijun; Huang, YuKun; Zhang, Chisong; Liu, Yi; Chen, Xianggui; Wang, Qin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110317
ISSN:
0023-6438
Subject:
adsorbents; arginine; bentonite; bioinformatics; epigallocatechin gallate; glutamic acid; grapes; guar gum; histidine; kaolin; pH; papain; pectins; procyanidins; wines; xanthan gum
Abstract:
... Haze-active proteins are an important factor in haze formation in wine and clear beverages. The aim of this study was to understand the role of haze proteins from pland origin, which are rich in basic amino acids from the plants, in the haze formation involving proteins and polyphenols, as well as to develop strategies to prevent haze formation. The grape ripening-related protein-like (GRIP) conta ...
DOI:
10.1016/j.lwt.2020.110317

12. Characterizing bacterial strains of spoiled Jinhua ham and evaluating the effect of antimicrobial agents on these isolated bacterial strains

Author:
Zhan, Guang; Pan, Daodong; Zhou, Changyu; Wang, Ying; He, Jun; Zhang, Jian; Li, Gang; Cao, Jinxuan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110351
ISSN:
0023-6438
Subject:
Bacillus cereus; citric acid; ham; nisin; potassium lactate; potassium sorbate; putrescine; salt tolerance; sodium diacetate; spoilage; tyramine
Abstract:
... In order to explore effective measures to control the microbes responsible for the spoilage in Jinhua ham, spoiled ham was sampled and used to characterize bacterial strains; NaCl tolerance and ability to produce biogenic amines of bacteria strains were further determined. Total of 80 strains were isolated from spoiled ham, which 6 strains and 18 strains were identified at family level and species ...
DOI:
10.1016/j.lwt.2020.110351

13. Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

Author:
Serrano, Alicia; De la Rosa, Raúl; Sánchez-Ortiz, Araceli; Cano, Juan; Pérez, Ana G.; Sanz, Carlos; Arias-Calderón, Rocío; Velasco, Leonardo; León, Lorenzo
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110257
ISSN:
0023-6438
Subject:
chemical composition; cultivars; extra-virgin olive oil; genotype; oleic acid; oxidative stability; phenol; prediction; shelf life; squalene; sterols; tocopherols
Abstract:
... Extra virgin olive oil (EVOO) chemical composition is characterized by high content of monounsaturated fatty acids and minor compounds including phenols, sterols, tocopherols, squalene and volatile compounds. These components are related to EVOO quality in terms of healthy properties, shelf life alteration due to susceptibility to oxidative degeneration and sensory properties. In this work, the va ...
DOI:
10.1016/j.lwt.2020.110257

14. Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties

Author:
Satora, Paweł; Skotniczny, Magdalena; Strnad, Szymon; Piechowicz, Weronika
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110325
ISSN:
0023-6438
Subject:
acetic acid; acetoin; cabbage; chemical composition; chromatography; fermentation; lactic acid; odors; sauerkraut; sulfur; taste; yeasts; Europe
Abstract:
... Sauerkraut is the most widely produced fermented vegetable in Europe, obtained by spontaneous fermentation of cabbage with indigenous microbiota, mainly lactic acid bacteria (LAB). The aim of this study was to characterise the chemical composition of sauerkrauts obtained from eight late cabbage varieties by two-week fermentation.The amount of LAB/yeast, selected organic acids, sugars, biogenic ami ...
DOI:
10.1016/j.lwt.2020.110325

15. Chemical profiling of Egyptian propolis and determination of its xanthine oxidase inhibitory properties using UPLC–MS/MS and chemometrics

Author:
Ghallab, Dina S.; Mohyeldin, Mohamed M.; Shawky, Eman; Metwally, Ali M.; Ibrahim, Reham S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110298
ISSN:
0023-6438
Subject:
; antioxidants; biomarkers; chemometrics; discriminant analysis; glycerol; palmitic acid; principal component analysis; propolis; secondary metabolites; tandem mass spectrometry; ultra-performance liquid chromatography; xanthine oxidase; Egypt
Abstract:
... In the current study, propolis samples from various geographical localities in Egypt were investigated by chemical profiling and xanthine oxidase (XO) inhibitory and radical scavenging activity testing. Metabolic fingerprints were attained using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS), UHPLC-MS analysis in an untargeted holistic perspective fol ...
DOI:
10.1016/j.lwt.2020.110298

16. Cold plasma jet with dielectric barrier configuration: Investigating its effect on the cell membrane of E. coli and S. cerevisiae and its impact on the quality of chokeberry juice

Author:
Gan, Zhilin; Feng, Xiaoru; Hou, Yanan; Sun, Aidong; Wang, Ruixue
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110223
ISSN:
0023-6438
Subject:
Escherichia coli; Saccharomyces cerevisiae; anthocyanins; antioxidant activity; ascorbic acid; cell membranes; cold; color; heat treatment; microscopy; phenol; propidium; reactive oxygen species; titratable acidity; total soluble solids
Abstract:
... Here, we investigated the effects of cold plasma (CP), a nonthermal processing technology, on Escherichia coli and Saccharomyces cerevisiae inactivation and the quality of chokeberry juice (CJ). A CP jet with a dielectric barrier configuration was used to process the CJ, and the inactivation of E. coli and S. cerevisiae was evaluated using microscopy and propidium iodide staining. Microbial inacti ...
DOI:
10.1016/j.lwt.2020.110223

17. Combined effects of ultra-high pressure homogenization and short-wave ultraviolet radiation on the properties of cloudy apple juice

Author:
Sauceda-Gálvez, J.N.; Codina-Torrella, I.; Martinez-Garcia, M.; Hernández-Herrero, M.M.; Gervilla, R.; Roig-Sagués, A.X.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110286
ISSN:
0023-6438
Subject:
; antioxidant activity; apple juice; catechol oxidase; flavor; fruits; homogenization; odors; pectinesterase; polyphenols; sensory evaluation; ultraviolet radiation
Abstract:
... This work addresses the physicochemical, enzymatic and sensory changes in cloudy apple juice treated by ultra-high pressure homogenization (UHPH) and short-wave ultraviolet radiation (UV–C) applied at 20 °C. Those technologies were applied in single and combined treatments at different UHPH pressures (200–300 MPa) and UV-C doses (14.3–27.8 J/mL). UV-C treatments could not effectively inactivate en ...
DOI:
10.1016/j.lwt.2020.110286

18. Co-microencapsulation of γ-aminobutyric acid (GABA) and probiotic bacteria in thermostable and biocompatible exopolysaccharides matrix

Author:
Pandey, Pooja; Mishra, Hari Niwas
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110293
ISSN:
0023-6438
Subject:
Lactobacillus plantarum; chemical structure; dextran; encapsulation; exopolysaccharides; inulin; maltodextrins; neurotransmitters; particle size; prebiotics; probiotics; thermal stability; viability; water content
Abstract:
... In this study, a bioactive neurotransmitter commonly known as γ-aminobutyric acid (GABA), and a probiotic Lactobacillus plantarum (LP) were co-encapsulated using spray drying in a biocompatible matrix composed of inulin, dextran, and maltodextrin. The effects of each wall material on the physicochemical characteristics of microcapsules such as moisture content, GABA content, flowability, bulk, and ...
DOI:
10.1016/j.lwt.2020.110293

19. Comparison of functional characteristics of distinct Saccharomyces boulardii strains isolated from commercial food supplements

Author:
Goktas, Hamza; Dertli, Enes; Sagdic, Osman
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110340
ISSN:
0023-6438
Subject:
Aspergillus niger; Fourier transform infrared spectroscopy; Saccharomyces cerevisiae var. cerevisiae; Salmonella Typhimurium; bile; hydrophobicity; markets; pH; probiotics; yeasts
Abstract:
... Saccharomyces boulardii is a probiotic yeast with several health benefits. An important number of products are available in the market claiming to contain probiotic S. boulardii strains and these numbers are increasing. In this study, S. boulardii strains were isolated from commercial products, identified and characterised in terms of several probiotic features. Eleven distinct S. boulardii strain ...
DOI:
10.1016/j.lwt.2020.110340

20. Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

Author:
Shi, Ruijie; Li, Tong; Li, Meng; Munkh-Amgalan, Gantumur; Qayum, Abdul; Bilawal, Akhunzada; Jiang, Zhanmei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.136 pp. 110303
ISSN:
0023-6438
Subject:
citric acid; crosslinking; gels; hardness; homogenization; hydrophobicity; molecular weight; particle size; whey protein isolate
Abstract:
... This study investigated the physicochemical and functional characteristics of citric acid (CA)-treated whey protein isolate (WPI) by dynamic high-pressure homogenization (DHPH) at different pressure levels (0, 25, 50, 75, and 100 MPa, 3 cycles). The number of macromolecular polymers increased in CA-treated WPI with DHPH at 0–100 MPa by the analysis of molecular size distributions. DHPH can reduce ...
DOI:
10.1016/j.lwt.2020.110303