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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 2019 Remove constraint Publication Year: 2019 Source 2019 v.103 Remove constraint Source: 2019 v.103
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1. A novel bioreactor for highly efficient biotransformation of resveratrol from polydatin with high-speed counter-current chromatography

Author:
Song, Xiangyun; Cui, Li; Li, Jingang; Yan, Huijiao; Li, Lili; Wen, Lei; Geng, Yanling; Wang, Daijie
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 192-198
ISSN:
0023-6438
Subject:
Spermatophytina; bioreactors; biotransformation; countercurrent chromatography; enzyme activity; enzyme kinetics; medicinal properties; resveratrol; solubility; solvents
Abstract:
... Resveratrol, widely spread in many spermatophytes, is now receiving much attention for its significant pharmacological properties. However, compared with the precursor substance of polydatin, lower content in natural plants limits the use in food and pharmaceutical fields. The aim of the present research was to establish a novel bioreactor with high-speed counter-current chromatography (HSCCC) for ...
DOI:
10.1016/j.lwt.2018.12.057

2. Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils

Author:
Toorani, Mohamad Reza; Farhoosh, Reza; Golmakani, Mohamadtaghi; Sharif, Ali
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 271-278
ISSN:
0023-6438
Subject:
antioxidant activity; canola; canola oil; fatty acid methyl esters; free radicals; lipid peroxides; mechanism of action; olive oil; olives; oxidation; sesame oil; triacylglycerols
Abstract:
... The kinetics of the oxidation of triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils were concomitantly investigated in presence of different concentrations of sesamol at 60 °C. In addition to the inhibition of peroxyl radicals, sesamol and its radical were likely to pro-oxidatively attack lipid hydroperoxides and substrates, respectively. The highest antioxidant activi ...
DOI:
10.1016/j.lwt.2019.01.012

3. Changes in aflatoxins content during processing of pekmez as a traditional product of grape

Author:
Heshmati, Ali; Ghadimi, Sabah; Ranjbar, Akram; Khaneghah, Amin Mousavi
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 178-185
ISSN:
0023-6438
Subject:
aflatoxin B1; aflatoxin B2; aflatoxin G1; aflatoxin G2; bentonite; crushing; gelatin; grapes; soil; washing
Abstract:
... The current study was aimed to investigate the changes in aflatoxins (AFs) content during the production of pekmez. In this context, the artificially spiked grape samples in levels of 2.5, 5, and 7.5 μg/kg of aflatoxin B1 (AFB1), and 0.5, 1 and 1.5 μg/kg of aflatoxin B2 (AFB2), G1 (AFG1) and G2 (AFG2) were processed by the conventional procedure and after each step, AFs levels were measured using ...
DOI:
10.1016/j.lwt.2019.01.001

4. Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behavior

Author:
Makroo, H.A.; Prabhakar, Pramod K.; Rastogi, N.K.; Srivastava, B.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 316-324
ISSN:
0023-6438
Subject:
brix; cohesion; enthalpy; firmness; fruit puree; loss modulus; ohmic heating; sugars; temperature; thermal stability; total soluble solids
Abstract:
... The effect of TSS (20, 22 and 24 °Brix) and acid content (0.50, 0.56 and 0.62 g/100 g) was investigated on physico-chemical, rheological, thermal and ohmic heating (OH) properties of mango puree. The firmness, consistency, cohesiveness and index of viscosity showed positive and negative relationship with TSS and acid content, respectively. The addition of acid caused an increase in storage (G’) an ...
DOI:
10.1016/j.lwt.2019.01.003

5. Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals

Author:
Chai, Kong Fei; Adzahan, Noranizan Mohd; Karim, Roselina; Rukayadi, Yaya; Ghazali, Hasanah Mohd
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 199-204
ISSN:
0023-6438
Subject:
Nephelium lappaceum; antinutritional factors; cocoa butter; crude fat; crystallization; fermentation; fruits; linoleic acid; oleic acid; rambutans; saponins; seeds; temperature; thermal properties
Abstract:
... The present study investigated the effect of turning intervals on the composition and thermal behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit fermentation. Peeled rambutan fruits were subjected to eight days of fermentation at different turning intervals (no turning, turning at every 24, 48 and 72 h). Results showed that increase of turning frequency did n ...
DOI:
10.1016/j.lwt.2019.01.008

6. Cheese powder as emulsifier in oil-in-water (O/W) emulsions: Effect of powder concentration and added emulsifying salt during cheese powder manufacture

Author:
Felix da Silva, Denise; Vlachvei, Kalliopi; Tziouri, Danai; Hougaard, Anni Bygvrå; Ipsen, Richard; Ahrné, Lilia
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 266-270
ISSN:
0023-6438
Subject:
cheesemaking; cheeses; emulsifiers; emulsifying; emulsifying properties; emulsions; flavor; ingredients; pH; powders; protein content; salts; zeta potential
Abstract:
... Cheese powder is mainly used as a flavor ingredient in food formulations. However, it may act as an emulsifier when added to oil-in-water emulsions, but no systematic investigation of the emulsification properties of cheese powder has previously been reported. Using cheese powders produced with and without addition of emulsifying salts (ES) during powder manufacture, at concentrations of 15, 30 an ...
DOI:
10.1016/j.lwt.2019.01.007

7. Continuous flow thin film microfluidic mediated nano-encapsulation of fish oil

Author:
He, Shan; Joseph, Nikita; Luo, Xuan; Raston, Colin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 88-93
ISSN:
0023-6438
Subject:
absorption; cost effectiveness; encapsulation; fish oils; food industry; homogenization; nanosheets; oil-water interface; solvents
Abstract:
... A facile process has been developed for the encapsulation of fish oil using a thin film vortex fluidic device (VFD) operating under continuous flow, allowing control over the size of the encapsulated particles which are spheroidal in shape with diameters ranging from 50 to 250 nm. This microfluidic platform simplifies the processing procedure of water-in-oil-in-water (w/o/w) encapsulation, as now ...
DOI:
10.1016/j.lwt.2018.12.066

8. Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei

Author:
Akman, Perihan Kubra; Uysal, Ece; Ozkaya, Gulsum Ucak; Tornuk, Fatih; Durak, M. Zeki
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 60-68
ISSN:
0023-6438
Subject:
Lactobacillus paracasei; antioxidant activity; apples; bacteria; color; dried fruit; ovens; probiotics; scanning electron microscopy; snack foods; snacks; vacuum drying
Abstract:
... The aim of this study was to develop an apple snack which function as a probiotic carrier. For this purpose, apple slices were impregnated with Lactobacillus paracasei and dried with either convectional or vacuum drying at 45 °C, then stored for 28 days at 4 °C. The inoculation level of probiotics was 7.42 and 7.99 log CFU/g and the population remained above 6 and 7 log CFU/g after vacuum and oven ...
DOI:
10.1016/j.lwt.2018.12.070

9. Direct-infusion electrospray ionization-mass spectrometry analysis reveals atractyligenin derivatives as potential markers for green coffee postharvest discrimination

Author:
Tsukui, Anna; Vendramini, Pedro H.; Garrett, Rafael; Scholz, Maria Brígida S.; Eberlin, Marcos N.; Bizzo, Humberto R.; Rezende, Claudia M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 205-211
ISSN:
0023-6438
Subject:
Coffea arabica; chemical composition; chemometrics; coffee beans; crops; diterpenoids; electrospray ionization mass spectrometry; statistical analysis; tandem mass spectrometry
Abstract:
... Coffee quality is strongly related to postharvest processes. Dry and wet are the most traditional and employed processes. However, more recently, the semi-dry process has been introduced and applied for producing coffees of good quality in a more environmental friendly manner compared to the wet process. In this work, green Arabica coffee cherries from two consecutive crops were submitted to the d ...
DOI:
10.1016/j.lwt.2018.12.078

10. Dried Ca-alginate films: Effects of glycerol, relative humidity, soy fibers, and carrageenan

Author:
Barbut, Shai; Harper, B. Allison
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 260-265
ISSN:
0023-6438
Subject:
calcium alginate; cellulose; chaff; composite films; composite materials; glycerol; kappa carrageenan; optical properties; relative humidity; soybeans
Abstract:
... Dried Ca-alginate and Ca-alginate composite films made with cellulose extracted from soybean chaff or κ-carrageenan were conditioned at 57% or 100% relative humidity (RH) and their mechanical and optical properties compared. Additionally, the effect of adding glycerol to the films was explored. Alginate-cellulose films required less force (30%), distance (35%) and work to puncture (40%) than pure ...
DOI:
10.1016/j.lwt.2019.01.004

11. Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta

Author:
Manoj Kumar, C.T.; Sabikhi, Latha; Singh, A.K.; Raju, P.N.; Kumar, Rajesh; Sharma, Rajan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 19-26
ISSN:
0023-6438
Subject:
Pennisetum glaucum; adhesion; chewiness; color; cooking quality; electrophoresis; gluten-free foods; millet flour; pasta; pasting properties; protein solubility; protein-glutamine gamma-glutamyltransferase; sensory properties; sodium caseinate; water uptake; whey protein concentrate
Abstract:
... The current investigation reports the preparation of gluten free pasta from depigmented pearl millet flour blended individually with sodium caseinate (SC) (10 and 20%) and 1:1 combination of sodium caseinate and whey protein concentrate (SCW) (10 and 20%), both treated with and without transglutaminase (TG) enzyme (0.5 and 1.5%). SC addition (at 10 and 20%) maintained the cooking loss (10.38 ± 0.2 ...
DOI:
10.1016/j.lwt.2018.12.071

12. Effect of Pulsed Electric Fields (PEF) on the ultrastructure and in vitro protein digestibility of bovine longissimus thoracis

Author:
Chian, Feng Ming; Kaur, Lovedeep; Oey, Indrawati; Astruc, Thierry; Hodgkinson, Suzanne; Boland, Michael
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 253-259
ISSN:
0023-6438
Subject:
beef; cattle; color; digestible protein; electric field; in vitro digestion; longissimus muscle; pH; polyacrylamide gel electrophoresis; pulsed electric fields; sarcomeres; ultrastructure; water content
Abstract:
... Pulsed Electric Fields (PEF) has recently been extended to designing appetising and wholesome food products, such as tenderised meat. This process induces structural changes in foods that could affect their digestive properties. The objective of this research was to investigate the effect of PEF on the ultrastructure and in vitro protein digestibility of beef muscle. Two days post-mortem beef long ...
DOI:
10.1016/j.lwt.2019.01.005

13. Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems

Author:
Zhan, Ximing; Zhu, Zhiwei; Sun, Da-Wen
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 212-221
ISSN:
0023-6438
Subject:
Raman spectroscopy; aqueous solutions; contact angle; crystals; electromagnetic field; energy balance; ice; liquids; novel foods; sodium chloride; solutes; supercooling; surface tension
Abstract:
... Freezing process assisted by electromagnetic field is one of the emerging novel food freezing technologies. The present study investigated the effects of extremely low frequency electromagnetic field (ELF-EMF) on the freezing process of two aqueous solutions with different solutes of 9 g/L sodium chloride (physiological saline) and 10 mmol/L PDADMAC (poly dimethyl diallyl ammonium chloride). Freez ...
DOI:
10.1016/j.lwt.2018.12.079

14. Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions

Author:
Zheng, Jiong; Zeng, Ruiqi; Zhang, Fusheng; Kan, Jianquan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 131-138
ISSN:
0023-6438
Subject:
calcium; carboxymethylcellulose; fractal dimensions; gelation; gels; ions; sodium alginate; viscosity
Abstract:
... Different concentrations of sodium carboxymethyl cellulose (CMC) were added into 1.0 g/100 g sodium alginate to investigate the rheological properties and gelation behaviors of the composite gel. Gluconic acid-δ-lactone (GDL) was used to release Ca2+ ions to induce uniform gel formation by sodium alginate. The effects of CMC on critical gelation behavior during sodium alginate gelation were discus ...
DOI:
10.1016/j.lwt.2018.12.081

15. Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies

Author:
Otálora, María Carolina; de Jesús Barbosa, Helber; Perilla, Jairo Ernesto; Osorio, Coralia; Nazareno, Mónica Azucena
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 222-227
ISSN:
0023-6438
Subject:
Opuntia ficus-indica; betalains; calcium alginate; candy; case studies; color; encapsulation; food industry; fruits; gel strength; gelatin; gelation; model food systems; natural dyes; storage temperature; stress relaxation; viscoelasticity
Abstract:
... Gummy candies were selected as model food system to incorporate betalain-rich capsules (BC) obtained by ionic gelation with calcium alginate from a betalain-rich extract of Opuntia-ficus-indica fruit. Ten formulations were obtained by a factorial design (2 × 5) with two types of gelatin (GA and GB), and five betalain-rich capsules/gelatin (BC/G) ratios (from 70/30 to 30/70). The rheological and mo ...
DOI:
10.1016/j.lwt.2018.12.074

16. Evolution of physico-chemical and sensory characteristics of Minutolo white wines during aging in amphorae: A comparison with stainless steel tanks

Author:
Baiano, Antonietta; Varva, Gabriella
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 78-87
ISSN:
0023-6438
Subject:
antioxidant activity; antioxidants; flavonoids; organic acids and salts; principal component analysis; sensory properties; stainless steel; tanks; vanillin; white wines; winemaking
Abstract:
... The work was aimed to evaluate the effects of aging on physico-chemical indices and antioxidant compounds of Minutolo wines produced through a traditional white vinification and kept for 12 months in 3 types of amphorae (raw, glazed, and engobe) and in stainless steel tanks. The concentrations of all the organic acids remained unchanged. The loss of flavonoids was in the range 35% (raw and glazed ...
DOI:
10.1016/j.lwt.2018.12.065

17. Extraction optimization, antidiabetic and antiglycation potentials of aqueous glycerol extract from rice (Oryza sativa L.) bran

Author:
Aalim, Halah; Belwal, Tarun; Jiang, Lei; Huang, Hao; Meng, Xianghe; Luo, Zisheng
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 147-154
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl; Oryza sativa; alpha-glucosidase; amino acids; antioxidants; bioactive compounds; caffeic acid; carboxylic ester hydrolases; chlorogenic acid; chromatography; enzyme activity; enzyme inhibition; experimental design; ferulic acid; fluorescence; fructose; gallic acid; glycation; glycerol; in vitro digestion; intestines; polyphenols; response surface methodology; rice; rice bran; rice bran oil; rutin; solvents; syringic acid
Abstract:
... The purpose of this investigation was to explore aqueous glycerol as food grade solvent for rice bran polyphenolic antioxidants extraction and investigate the antidiabetic and antiglycation potential of the extract and its major polyphenols. Response surface methodology (Box-Behnken design) was implemented to optimize experimental conditions for rice bran polyphenols and antioxidants extraction. T ...
DOI:
10.1016/j.lwt.2019.01.006

18. Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

Author:
Mohammadian, Mehdi; Salami, Maryam; Momen, Shima; Alavi, Farhad; Emam-Djomeh, Zahra
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 94-100
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl; X-ray diffraction; antioxidant activity; curcumin; drugs; fluorescence; functional foods; gastrointestinal system; hydrophobicity; microgels; pH; whey protein isolate
Abstract:
... This study evaluated the potential use of whey protein microgels (WPM) formed by heating a protein solution at pH 5.90 as carriers for curcumin. The results indicated that the loading amount of curcumin into whey protein isolate (WPI) and WPM was 1.84 ± 0.18 and 17.51 ± 0.46 μg curcumin/mg protein, respectively. Loading of microgels with curcumin significantly increased their diameter and changed ...
DOI:
10.1016/j.lwt.2018.12.076

19. Fluorescence spectroscopy as a rapid and non-destructive method for monitoring quality and authenticity of fish and meat products: Impact of different preservation conditions

Author:
Hassoun, Abdo; Sahar, Amna; Lakhal, Lyes; Aït-Kaddour, Abderrahmane
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 279-292
ISSN:
0023-6438
Subject:
fish; fluorescence; fluorescence emission spectroscopy; meat; monitoring; nondestructive methods; perishable foods; rapid methods; shelf life
Abstract:
... Fish and meat are highly perishable food products, requiring both proper technologies for quality preservation and rapid methods for analysis. From a technological point of view, several preservation methods have been applied to extend shelf life of fish and meat products while from an analytical perspective, fluorescence spectroscopy has been extensively used to investigate its potential as a rap ...
DOI:
10.1016/j.lwt.2019.01.021

20. Fruit peels waste for the green synthesis of silver nanoparticles with antimicrobial activity against foodborne pathogens

Author:
Soto, Karen M.; Quezada-Cervantes, Camila T.; Hernández-Iturriaga, Montserrat; Luna-Bárcenas, Gabriel; Vazquez-Duhalt, Rafael; Mendoza, Sandra
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 293-300
ISSN:
0023-6438
Subject:
Escherichia coli O157; Listeria monocytogenes; X-ray diffraction; absorbance; agar; antimicrobial properties; dose response; food pathogens; freeze drying; fruit peels; grapes; growth retardation; infrared spectroscopy; moieties; nanoparticles; nanosilver; reflectance; secondary metabolites; transmission electron microscopy; ultraviolet-visible spectroscopy; wastes
Abstract:
... In this work we report an eco-friendly and low cost method for reducing and capping silver nanoparticles with a lyophilized extract from grape and orange wastes. The synthesis of silver nanoparticles (AgNPs) was monitored by UV–Vis spectroscopy and their characterization was carried out using Transmission Electron Microscopy (TEM), Diffuse Reflectance Infrared Spectroscopy (DRIFT) and X Ray Diffra ...
DOI:
10.1016/j.lwt.2019.01.023