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- Author:
- Cetinkaya, Turgay; Altay, Filiz; Ceylan, Zafer
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110773
- ISSN:
- 0023-6438
- Subject:
- emulsifiers; emulsifying; emulsions; fats and oils industry; gelatin; hardness; lipid content; microstructure; oil-water interface; saturated fats; stabilizers; sunflower oil; water content; xanthan gum
- Abstract:
- ... A novel oil-in-water-in-oil (O₁/W/O₂) double emulsion (DE) system was successfully created to decrease the saturated fat content. DEs stabilized with gelatin (GL), xanthan gum (XG), and solid fat crystals were generated using a two-stage emulsification process. Primary emulsions (PEs) containing 60 g/100 g and 20 g/100 g sunflower oil (SFO) were prepared with constant GL (at 1 g/100 g) and XG (at ...
- DOI:
- 10.1016/j.lwt.2020.110773
-
https://dx.doi.org/10.1016/j.lwt.2020.110773
- Author:
- Hyun, Woo Bin; Kang, Hai Seong; Lee, Jae Won; Abraha, Haftom Baraki; Kim, Kwang-Pyo
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110625
- ISSN:
- 0023-6438
- Subject:
- Bacillus subtilis; Clostridium perfringens; antimicrobial properties; bacteriocins; farms; liquids; mechanism of action; model food systems; pH
- Abstract:
- ... Previous studies on Bacillus subtilis-producing bacteriocins (or bacteriocin-like inhibitory substance, BLIS) against Clostridium perfringens provided with limited information to show their potentials. In this study, B. subtilis BSC35 was newly-isolated and its BLIS-containing cell-free supernatant exhibited a strong antimicrobial activity (maximum 24 mm of lysis zone in standard well diffusion as ...
- DOI:
- 10.1016/j.lwt.2020.110625
-
https://dx.doi.org/10.1016/j.lwt.2020.110625
- Author:
- Aslan Türker, Duygu; Doğan, Mahmut
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110775
- ISSN:
- 0023-6438
- Subject:
- anthocyanins; biodegradability; choline; choline chloride; citric acid; color; hydrogen bonding; polymers; sustainable technology; thermogravimetry; ultrasonic treatment
- Abstract:
- ... Deep eutectic solvents (DESs) not only could keep a high extraction efficiency, but also could easily be applied to pharmaceutical and food products. This study aimed to set out an eco-friendly technique for the anthocyanin extraction from natural sources. In this study, DESs coupled with ultrasound-assisted extraction (UAE) were considered as an alternative green method to classical applications. ...
- DOI:
- 10.1016/j.lwt.2020.110775
-
https://dx.doi.org/10.1016/j.lwt.2020.110775
- Author:
- Coutinho, Nathalia M.; Silveira, Marcello R.; Guimarães, Jonas T.; Fernandes, Leonardo M.; Pimentel, Tatiana C.; Silva, Marcia C.; Borges, Fábio O.; Fernandes, Fabiano A.N.; Rodrigues, Sueli; Freitas, Monica Q.; Esmerino, Erick A.; Cruz, Adriano G.
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110772
- ISSN:
- 0023-6438
- Subject:
- chocolate; chocolate milk; cold; color; flavor; food industry; food technology; milk; prices; risk; taste; traditional technology; willingness to pay
- Abstract:
- ... This study aimed to evaluate the consumers' perception (n = 1085) about processing chocolate milk drinks by cold plasma. The consumers were asked about food technology neophobia, familiarity and, willingness to buy the product, sensory attributes, and perceived quality compared to traditional technologies. The consumers considered that new technologies could have a negative impact on health, natur ...
- DOI:
- 10.1016/j.lwt.2020.110772
-
https://dx.doi.org/10.1016/j.lwt.2020.110772
- Author:
- Du, Xiaofen; Sissons, Joanna; Shanks, Marcus; Plotto, Anne
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110596
- ISSN:
- 0023-6438
- Subject:
- Agaricus bisporus; bitterness; cabbage; hay; industry; meat; mushrooms; odors; potatoes; savory; sensory evaluation; soybeans; taste; umami
- Abstract:
- ... Agaricus bisporus is the most commonly consumed edible mushroom in the US, but research on its sensory properties is limited. This study characterized aroma and flavor of three raw and roasted A. bisporus mushrooms (white, crimini, and portobello) using quantitative descriptive analysis. Sixteen sensory attributes were chosen and included definitions and reference standards prepared with chemical ...
- DOI:
- 10.1016/j.lwt.2020.110596
-
https://dx.doi.org/10.1016/j.lwt.2020.110596
- Author:
- Neves, Leandra N. de Oliveira; de Oliveira, Marcone A. Leal
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110585
- ISSN:
- 0023-6438
- Subject:
- capillary zone electrophoresis; comparative study; enzymatic hydrolysis; hydrolysis; lactose; lactose free diet; milk production
- Abstract:
- ... A comparison of the capillary zone electrophoresis under indirect detection at ultraviolet region (CZE-UV) method with the traditional cryoscopic method for lactose hydrolysis process monitoring is proposed. Two different lactose enzymatic hydrolysis processes (in batch and sterile) were assessed. The hydrolysis levels obtained by the CZE-UV method differed statistically from those obtained by cry ...
- DOI:
- 10.1016/j.lwt.2020.110585
-
https://dx.doi.org/10.1016/j.lwt.2020.110585
- Author:
- Pua, Aileen; Choo, Wei Xian Desmond; Goh, Rui Min Vivian; Liu, Shao Quan; Cornuz, Maurin; Ee, Kim-Huey; Sun, Jingcan; Lassabliere, Benjamin; Yu, Bin
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110630
- ISSN:
- 0023-6438
- Subject:
- Coffea arabica; antioxidant activity; antioxidants; black tea; evaporation; flavor; gas chromatography-mass spectrometry; liquid chromatography; methylxanthines; odor compounds; odors; polyphenols; principal component analysis; pulp; solvents
- Abstract:
- ... Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavour and nutritional properties. In this study, the volatile and non-volatile compositions of five cascaras (Coffea arabica) were systematically characterised to understand their organoleptic and antioxidant properties. Using solvent assisted flavour ...
- DOI:
- 10.1016/j.lwt.2020.110630
-
https://dx.doi.org/10.1016/j.lwt.2020.110630
- Author:
- Romero-Hernandez, Hector A.; Sánchez-Rivera, Mirna M.; Alvarez-Ramirez, Jose; Yee-Madeira, Hernani; Yañez-Fernandez, Jorge; Bello-Pérez, Luis A.
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110629
- ISSN:
- 0023-6438
- Subject:
- amylose; avocado oil; encapsulation; esterification; gelatinization; hydrophobicity; lipophilicity; particle size; taro starch; vegetable oil
- Abstract:
- ... The objective of the work was to evaluate OSA-esterified taro starch as wall material to encapsulate avocado oil as lipophilic bioactive compounds, using spray drying for encapsulation. It was found that OSA-esterification decreased the amylose content (8.93–6.13%), %C (33.29–31.88%), and thermal properties of gelatinization (Tp: 86.1 to 80.7 °C, and △H: 8.4 to 7.9 J g⁻¹). Besides, OSA-esterificat ...
- DOI:
- 10.1016/j.lwt.2020.110629
-
https://dx.doi.org/10.1016/j.lwt.2020.110629
- Author:
- Nodem Sohanang, Francky Steve; Coton, Monika; Debaets, Stella; Coton, Emmanuel; Ngoune Tatsadjieu, Leopold; Mohammadou, Bouba Adji
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110635
- ISSN:
- 0023-6438
- Subject:
- Lactobacillus fermentum; Lactobacillus plantarum; Pediococcus acidilactici; Staphylococcus; antibiotic resistance; antifungal properties; bile salts; biogenic amines; fermentation; humans; kanamycin; lactic acid; metabolites; vancomycin; Cameroon
- Abstract:
- ... Fermented milks play a major role in human diets worldwide. Lactic acid bacteria are the main microorganisms involved and often added as starters. However, use of autochthonous LAB strains for directed fermentations demands caution due to their potential to produce undesirable metabolites or harbor antibiotic resistance genes. The aim of this study was to evaluate bacterial diversity of two tradit ...
- DOI:
- 10.1016/j.lwt.2020.110635
-
https://dx.doi.org/10.1016/j.lwt.2020.110635
- Author:
- Mufari, Jesica R.; Rodríguez-Ruiz, Andrea C.; Bergesse, Antonella E.; Miranda-Villa, Patricia P.; Nepote, Valeria; Velez, Alexis R.
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110574
- ISSN:
- 0023-6438
- Subject:
- antioxidant activity; ethanol; flavonoids; kinetics; mass flow; quinoa flour; solvents; temperature
- Abstract:
- ... The extraction of bioactive compounds from malted quinoa flour using different water/ethanol mixtures under subcritical conditions was performed, and two mathematical models to describe the extraction kinetics were compared. The variables evaluated were extraction temperature, solvent mass flow rate and solvent composition, and the best conditions were selected using a screening design. The extrac ...
- DOI:
- 10.1016/j.lwt.2020.110574
-
https://dx.doi.org/10.1016/j.lwt.2020.110574
- Author:
- Khedri, Sara; Sadeghi, Ehsan; Rouhi, Milad; Delshadian, Zohre; Mortazavian, Amir Mohammad; de Toledo Guimarães, Jonas; fallah, Maryam; Mohammadi, Reza
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110649
- ISSN:
- 0023-6438
- Subject:
- Bacillus cereus; Staphylococcus aureus; antioxidant activity; antioxidants; casein; composite films; gelatin; hydrazides; permeability; phosphopeptides; solubility; transmittance; ultraviolet radiation; water vapor
- Abstract:
- ... This study aimed to investigate the effects of bioactive casein phosphopeptides (CPPS) (0, 0.1, 0.2, 0.3 and 0.5% (w/v)) on physico-mechanical, structural, antimicrobial and antioxidant characteristics of gelatin-based films. The results demonstrated that the addition of CPPs to gelatin films significantly decreased solubility and water vapor permeability (WVP) of the treatments G-CPP0.1, G-CPP0.2 ...
- DOI:
- 10.1016/j.lwt.2020.110649
-
https://dx.doi.org/10.1016/j.lwt.2020.110649
- Author:
- Beara, Ivana; Majkić, Tatjana; Torović, Ljilja
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110637
- ISSN:
- 0023-6438
- Subject:
- ; Tuber aestivum; alpha-amylase; antagonism; antioxidants; apigenin; bioactive properties; cayenne; extra-virgin olive oil; lipid peroxidation; luteolin; nutritive value; paprika; pepper; polysaccharides; rosemary; triacylglycerol lipase; truffles
- Abstract:
- ... Black truffle (Tuber aestivum Vittad.) is one of the most appreciated and one of the most expensive European truffles. The intention of our study was to create a truffle–based product (truffles, extra virgin olive oil, rosemary, red paprika, cayenne pepper) by bioguded design – a novel strategy aimed to find right mixtures of ingredients to achieve enhanced biological activity of final product.Ing ...
- DOI:
- 10.1016/j.lwt.2020.110637
-
https://dx.doi.org/10.1016/j.lwt.2020.110637
- Author:
- Liu, Yunjiao; Yuan, Wenqian; Lu, Yuyun; Liu, Shao Quan
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110751
- ISSN:
- 0023-6438
- Subject:
- Lachancea thermotolerans; Saccharomyces cerevisiae; acetic acid; alcoholic beverages; alcohols; biotransformation; fermentation; flavor compounds; food waste; octanoic acid; succinic acid; value added; yeasts
- Abstract:
- ... Spent coffee grounds (SCG) is a low-value solid food waste generated from the rising consumption of coffee. There is a need to transform the huge amount of SCG to value-added products such as alcoholic beverages. In this study, monocultures of Saccharomyces cerevisiae Merit and Lachancea thermotolerans Concerto were used to ferment SCG hydrolysates supplemented with yeast extracts. The addition of ...
- DOI:
- 10.1016/j.lwt.2020.110751
-
https://dx.doi.org/10.1016/j.lwt.2020.110751
- Author:
- Yang, Yini; Deng, Qianchun; Jia, Xiao; Shi, Jie; Wan, Chuyun; Zhou, Qi; Wang, Qiang
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110724
- ISSN:
- 0023-6438
- Subject:
- evaporation; flavor; limonene; linseed; microwave treatment; nutritive value; odor compounds; odors
- Abstract:
- ... Flaxseed powder is a widely used nutrient-rich food, valued for its flavor as well as its nutritional value. The effect of peeling on the flavor profiles of raw and microwaved flaxseed powder remains unclear. In this study, the volatile components of flaxseed powder were analyzed using solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry-olfactometry. Fifty-two od ...
- DOI:
- 10.1016/j.lwt.2020.110724
-
https://dx.doi.org/10.1016/j.lwt.2020.110724
- Author:
- Pu, Dandan; Zhang, Yuyu; Sun, Baoguo; Ren, Fazheng; Zhang, Huiying; Chen, Haitao; Tang, Yizhuang
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110641
- ISSN:
- 0023-6438
- Subject:
- breads; high performance liquid chromatography; malic acid; saltiness; sensory evaluation; sodium; sodium chloride; specific ion electrodes; succinic acid; sucrose; sweetness; taste; valine
- Abstract:
- ... The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of the dynamic quantitative descriptive analysis and temporal dominance of sensation elucidated that sour, salty, and sweet tastes were significantly (P < 0.05) changed during ...
- DOI:
- 10.1016/j.lwt.2020.110641
-
https://dx.doi.org/10.1016/j.lwt.2020.110641
- Author:
- Oyeyinka, Samson A.; Adepegba, Adetutu A.; Oyetunde, Toyin T.; Oyeyinka, Adewumi T.; Olaniran, Abiola F.; Iranloye, Yetunde M.; Olagunju, Omotola F.; Manley, Marena; Kayitesi, Eugénie; Njobeh, Patrick B.
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110618
- ISSN:
- 0023-6438
- Subject:
- Vigna subterranea; antioxidants; calcium; carbohydrates; fractionation; iron; magnesium; minerals; particle size; pasta; peanut flour; potassium; wheat; wheat flour; whole grain foods; zinc
- Abstract:
- ... Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant and sensory properties of the pasta were assessed using standard methods. The fat, protein, ash contents, lightness and antioxidant properties value of the flour and pasta increas ...
- DOI:
- 10.1016/j.lwt.2020.110618
-
https://dx.doi.org/10.1016/j.lwt.2020.110618
- Author:
- Radünz, Marjana; Mota Camargo, Taiane; Santos Hackbart, Helen Cristina dos; Inchauspe Correa Alves, Pâmela; Radünz, André Luiz; Avila Gandra, Eliezer; da Rosa Zavareze, Elessandra
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110632
- ISSN:
- 0023-6438
- Subject:
- ; 2,2-diphenyl-1-picrylhydrazyl; alpha-amylase; antioxidant activity; chemical composition; cloves; diabetes mellitus; essential oils; eugenol; glycemic effect; humans; hyperglycemia; limonene; nitric oxide; oranges; oregano; oxidative stress; thyme; thymol
- Abstract:
- ... Reactive oxygen species and development of hyperglycemia underlie the most prevalent non-communicable chronic human diseases. Thus, the use of natural products, including essential oils, to control these processes has been the subject of many studies. This study aimed to elucidate the chemical composition of essential oils of clove, thyme, oregano, and sweet orange, characterize their antioxidant ...
- DOI:
- 10.1016/j.lwt.2020.110632
-
https://dx.doi.org/10.1016/j.lwt.2020.110632
- Author:
- Potortì, Angela Giorgia; Lo Turco, Vincenzo; Di Bella, Giuseppa
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110643
- ISSN:
- 0023-6438
- Subject:
- Coriandrum sativum; black pepper; caraway; chemometrics; fennel; garlic; mint; nutritive value; oregano; toxicity; Algeria
- Abstract:
- ... The concentrations of sixteen elements was determined in samples of spices and aromatic herbs from two districts of Algeria. The aim of this work was to determine the chemical elements concentration in order to evaluate: the possible differences and/or similarities; if it is possible to establish a link between the analyzed samples and their geographical origins; the nutritional quality and the po ...
- DOI:
- 10.1016/j.lwt.2020.110643
-
https://dx.doi.org/10.1016/j.lwt.2020.110643
- Author:
- Cheng, Yuanxia; Hu, Jingfei; Wu, Shengjun
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110694
- ISSN:
- 0023-6438
- Subject:
- antibacterial properties; antioxidant activity; antioxidants; bacterial growth; beef; chitosan; cold storage; food additives; glutathione; pH; sensory properties; shelf life; thiobarbituric acid-reactive substances; total volatile basic nitrogen
- Abstract:
- ... Chitosan is a food additive with antibacterial and antioxidant activities, ϵ-polylysine has antibacterial activity, and glutathione has potent antioxidant activity. This study aimed to investigate the effects of chitosan based coatings combined with ϵ-polylysine and glutathione (0.5% chitosan + 0.2% ϵ-polylysine + 0.1% glutathione) on preservation of beef slices during refrigerated storage. The be ...
- DOI:
- 10.1016/j.lwt.2020.110694
-
https://dx.doi.org/10.1016/j.lwt.2020.110694
- Author:
- Mi, Hongbo; Zhao, Yuming; Li, Yan; Chen, Jingxin; Liu, He; Yi, Shumin; Li, Xuepeng; Li, Jianrong
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110727
- ISSN:
- 0023-6438
- Subject:
- Azumapecten farreri; chewiness; cohesion; crosslinking; gel strength; gels; hardness; heat; light microscopy; muscle protein; muscles; polyacrylamide gel electrophoresis; protein-glutamine gamma-glutamyltransferase; scallops; soy protein isolate
- Abstract:
- ... The effects of soy protein isolate (SPI) in combination with transglutaminase (TGase) on the gel properties of Zhikong scallop (Chlamys farreri) adductor muscle were investigated. When 4 g/100 g SPI combined with 0.4 g/100 g TGase were added, the gel strength and water holding capacity (WHC) of heat induced Zhikong scallop adductor muscle gel was significantly improved. The textural profiles, such ...
- DOI:
- 10.1016/j.lwt.2020.110727
-
https://dx.doi.org/10.1016/j.lwt.2020.110727
