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You searched for: Journal name Lebensmittel-Wissenschaft + Technologie Remove constraint Journal name: Lebensmittel-Wissenschaft + Technologie Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.160 Remove constraint Source: 2022 v.160
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1. A multi-faceted comparison of phytochemicals in seven citrus peels and improvement of chemical composition and antioxidant activity by steaming

Author:
Gwang Jin Lee; So Young Lee; Nae-Gyu Kang; Mu Hyun Jin
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113297
ISSN:
0023-6438
Subject:
Citrus aurantium; Citrus junos; antioxidant activity; chemical composition; flavonoids; glycosides; grapefruits; lemons; psoralens; satsumas
Abstract:
... As citrus peels are increasingly used as valuable by-products, it is necessary to provide a more comprehensive view on their phytochemicals and discuss how to improve their use. Phenolic acids, flavonoids, furanocoumarins, total phenolic and flavonoid contents in seven citrus peels, bitter orange, grapefruit, lemon, lime, orange, satsuma mandarin, and yuzu were evaluated. The satsuma mandarin and ...
DOI:
10.1016/j.lwt.2022.113297

2. A simple and rapid HPLC method for determination of S-allyl-L-cystein and its use in quality control of black garlic samples

Author:
Chartchai Malaphong; Arinchaya Tangwanitchakul; Suwanan Boriboon; Napa Tangtreamjitmun
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113290
ISSN:
0023-6438
Subject:
ambient temperature; buffer index; chlorides; garlic; high performance liquid chromatography; methanol; quality control; sodium acetate; Thailand
Abstract:
... The determination of S-allyl-L-cystein (SAC) in black garlic samples by high-performance liquid chromatography coupled with DAD was studied. A simple hand shaken water extraction of SAC from black garlic samples was derivatized with dansyl chloride at room temperature for 15 min. The rapid isocratic elution with a mobile phase of 45% sodium acetate buffer pH 5 and 55% methanol in a Poroshell C-18 ...
DOI:
10.1016/j.lwt.2022.113290

3. Analysis of the microbial community and the metabolic profile in medium-temperature Daqu after inoculation with Bacillus licheniformis and Bacillus velezensis

Author:
Boyang Xu; Shanshan Xu; Jing Cai; Wei Sun; Dongdong Mu; Xuefeng Wu; Xingjiang Li
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113214
ISSN:
0023-6438
Subject:
Aspergillus; Bacillus licheniformis; Bacillus velezensis; Lactobacillus; community structure; enzyme activity; esterification; fermentation; flavor; flavor compounds; microbial communities
Abstract:
... Daqu, an important fermentation and saccharifying agent, plays a crucial role in providing enzymes, flavoring substances, and precursors in the brewing process of Chinese liquor. To evaluate the effect of fortification (inoculation with Bacillus licheniformis and Bacillus velezensis) in the different layers of Daqu, we analyzed the microbial community structure, physicochemical index, enzyme activ ...
DOI:
10.1016/j.lwt.2022.113214

4. Bioaccessibility of carotenoids (β-carotene and lutein) from intact and disrupted microalgae (Chlamydomonas reinhardtii)

Author:
Patchaniya Akepach; Normando Ribeiro-Filho; Jutarat Wattanakul; Randa Darwish; Mohamed A. Gedi; David A. Gray
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113292
ISSN:
0023-6438
Subject:
Chlamydomonas reinhardtii; bioavailability; cell walls; glycoproteins; hydrodynamics; lutein; microalgae; small intestine
Abstract:
... Chlamydomonas reinhardtii (C. reinhardtii) has a potential as a novel source for food/feed because it contains several constituents including bioactive compounds. However, its multilayer cell wall (hydroxyproline-rich glycoprotein [HRPGs]) may restrict the bioaccessibility of its nutrients. Therefore, using disruption techniques such as hydrodynamic cavitation (HDC) can be useful for assessing sin ...
DOI:
10.1016/j.lwt.2022.113292

5. Characterization and incorporation of extracts from olive leaves obtained through maceration and supercritical extraction in Canola oil: Oxidative stability evaluation

Author:
Cecilia Dauber; Tatiana Carreras; Laura González; Adriana Gámbaro; Alberto Valdés; Elena Ibañez; Ignacio Vieitez
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113274
ISSN:
0023-6438
Subject:
antioxidant activity; canola oil; carbon dioxide; ethanol; maceration; mass spectrometry; olives; oxidation; oxidative stability; supercritical fluid extraction; tocopherols
Abstract:
... Olive leaves (OL) are considered a potential source of bioactive compounds mainly due to its high content of phenolic compounds, widely known as natural antioxidants. The main objective of this study was to compare the performance of three OL extracts obtained by different extraction techniques in protecting canola oil against oxidative damage. The technologies evaluated were maceration with ethan ...
DOI:
10.1016/j.lwt.2022.113274

6. Characterization, antioxidant capacity, and bioaccessibility of Coenzyme Q10 loaded whey protein nanoparticles

Author:
Qingguan Liu; Yuxue Sun; Qiang Cui; Jianjun Cheng; A. Killpartrik; Alyssa H. Kemp; Mingruo Guo
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113258
ISSN:
0023-6438
Subject:
Fourier transform infrared spectroscopy; antioxidant activity; bioavailability; coenzyme Q10; encapsulation; hydrogen; hydrophobicity; in vitro digestion; water solubility; whey; whey protein; zeta potential
Abstract:
... Coenzyme Q10 (CoQ10) is one of the most popular dietary supplements in the United States of America. However, the bioavailability of CoQ10 is limited due to its poor water solubility and chemical form. In this study, CoQ10-loaded whey protein nanoparticles were prepared to improve the antioxidant activity and bioaccessibility of CoQ10. The results showed that the nanoparticle size depended on the ...
DOI:
10.1016/j.lwt.2022.113258

7. Cottage cheese from blends of fresh green peas (Pisum sativum L.) and dairy milk (pEaneer): Preparation, characterization, and sensory evaluation

Author:
Anirudh Monga; Manoj J. Dev; Rekha S. Singhal
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113263
ISSN:
0023-6438
Subject:
Pisum sativum; allergenicity; animals; chemical precipitation; cottage cheese; hypercholesterolemia; lactose intolerance; milk; pH; paneer; pea protein; sensory evaluation; solubilization; temperature; texture; tofu
Abstract:
... Traditional tofu from soybeans provides a bunch of health benefits which makes it a staple option in high-protein diets. Concerns on allergenicity/hypercholesterolemia from animal foods and lactose intolerance from dairy based ones have surged the demand for alternative and sustainable plant-based proteins. In this study, a tofu-like coagulated product named pEaneer was prepared using a blend of f ...
DOI:
10.1016/j.lwt.2022.113263

8. Development of biodegradable films containing pomegranate peel extract and potassium sorbate

Author:
Juliana Catti Flores Fidelis; Lívia B. Marchi; Monica R.S. Scapim; Nathália Dalabilia Gobetti; Fabio Yamashita; Antonio Roberto Giriboni Monteiro
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113302
ISSN:
0023-6438
Subject:
biodegradability; diffusivity; extrusion; glycerol; modulus of elasticity; permeability; pomegranates; potassium sorbate; solubility; starch; water vapor
Abstract:
... Biodegradable films of starch, poly butylene adipate-co-terephthalate (PBAT), and glycerol, containing pomegranate peel extract (PPE) and potassium sorbate (PS) as antimicrobial agents, were produced by blow extrusion. Films with and without PS presented similar isotherms, and there was no difference in water vapor permeability, which ranged from 2.45.10⁻⁹ to 2.99.10⁻⁹ g m⁻¹ Pa⁻¹ d⁻¹. Films with P ...
DOI:
10.1016/j.lwt.2022.113302

9. Development of heat-stable gelatin-coated nanostructured lipid carriers (NLC): Colloidal and stability properties

Author:
Samar Sahraee; Babak Ghanbarzadeh; Maryam mohammadi; Akram Pezeshki; Mohammadyar hoseini
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113265
ISSN:
0023-6438
Subject:
alpha-tocopherol; ambient temperature; beeswax; encapsulation; gelatin; heat stability; lipids; liquids; margarine; particle size; surfactants
Abstract:
... Heat stable vitamin D₃ loaded nanostructured lipid carriers (NLCs) were developed by edible solid lipids with high melting points (beeswax and margarine) and alpha-tocopherol as liquid oil. These NLCs were coated by gelatin to be spray dried and easily portable. The effect of solid lipid type (beeswax or margarine), solid-to-liquid lipid ratio, and surfactant composition (Tween-80/polyglycerol est ...
DOI:
10.1016/j.lwt.2022.113265

10. Efficient E/Z conversion of (all-E)-lycopene to Z-isomers with a high proportion of (5Z)-lycopene by metal salts

Author:
Qun Wang; Cheng Yang; Yuanyuan Liu; Jian Zhang; Lianfu Zhang
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113268
ISSN:
0023-6438
Subject:
activation energy; catalysts; catalytic activity; cis-trans isomers; isomerization; lycopene
Abstract:
... In this paper, the effects of eleven metal salts on the isomerization and stability of lycopene were screened. The results showed that AlCl₃, Al₂(SO₄)₃, FeCl₃, Fe₂(SO₄)₃, and CuSO₄ had significant catalytic effects (p < 0.05) on lycopene isomerization. The total content of lycopene Z-isomers were in the order of FeCl₃ (70.8%) > Fe₂(SO₄)₃ (54.0%) > AlCl₃ (50.2%) > CuSO₄ (40.0%) > Al₂(SO₄)₃ (29.3%) ...
DOI:
10.1016/j.lwt.2022.113268

11. Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers

Author:
M.P. Thanushree; M.L. Sudha; Asha Martin; T. Vanitha; Crassina Kasar
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113286
ISSN:
0023-6438
Subject:
buckwheat; color; dietary fiber; digestible carbohydrates; fiber content; flour; gluten; guar gum; leucine; lysine; nutrient content; phenylalanine; polyphenols; resistant starch; rutin; water binding capacity; xanthan gum
Abstract:
... This study investigated the impact of methods of milling and improvers on the quality characteristics and nutritional properties of buckwheat noodles made from fine flour (FFN) and whole groat flour (WGFN). The FFN was found to be lighter in color with a finer and continuous structure while WGFN which has higher fiber content exhibited a coarser and disrupted pattern under scanning electron micros ...
DOI:
10.1016/j.lwt.2022.113286

12. Glycation of rice protein and d-xylose pretreated through hydrothermal cooking-assisted high hydrostatic pressure: Focus on the structural and functional properties

Author:
Xiao Jia; Lingcheng Li; JianWen Teng; Mingjie Li; Hui Long; Ning Xia
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113194
ISSN:
0023-6438
Subject:
antioxidant activity; fluorescence; fluorescence emission spectroscopy; glutelins; glycation; glycosylation; high pressure treatment; polyacrylamide gel electrophoresis; rice protein; solubility; spectral analysis; xylose
Abstract:
... Rice protein (RP) and d-xylose (Xe) glycosylation reaction products were prepared by hydrothermal cooking (HTC)-assisted high hydrostatic pressure (HHP) under different pressures (100–300 MPa). The structural and functional properties of RP, RP-XeH (only by HTC treatment), and RP-XeHP (by HTC-assisted HHP treatment) were investigated. The results revealed that the grafting degree and solubility of ...
DOI:
10.1016/j.lwt.2022.113194

13. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips

Author:
Nasim Kian-Pour; Esra Akdeniz; Omer Said Toker
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113262
ISSN:
0023-6438
Subject:
air; celery; color; corn; corn starch; heat; mass transfer; microstructure; starch; tapioca; texture; wheat starch
Abstract:
... The possibility of using different types of starches as the drying aid materials before hot air drying (HAD) (110 °C, 1.5 m/s) of celery root chips to improve drying kinetics and the quality of products were investigated. The influence of coating-blanching pre-treatment of the samples in the native and modified corn, tapioca, and wheat starch solutions (0.1%, 0.3%, 0.5% (w/w)) on the drying kineti ...
DOI:
10.1016/j.lwt.2022.113262

14. Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage

Author:
Nieves Higuero; María Rosario Ramírez; María del Carmen Vidal-Aragón; Ramón Cava
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113251
ISSN:
0023-6438
Subject:
cold storage; color; cured meats; heme; high pressure treatment; lipid peroxidation; lipids; nitrates; nitrites; oxidation; protoporphyrin; storage time; thiols; zinc
Abstract:
... The effect of high hydrostatic pressure (HHP) on reduced ingoing amounts of both nitrate and nitrite (150, 75, 37.5, and 0 mg/kg of each curing salt) dry-cured loins during the refrigerated storage was studied. Changes in instrumental color, nitrosylmyoglobin (NOMb) and Zinc protoporphyrin (ZnPP) contents, and lipid and protein oxidation were analyzed. The reduction of ingoing amounts of nitrate/n ...
DOI:
10.1016/j.lwt.2022.113251

15. Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee

Author:
Atul Dhiman; Rajat Suhag; Kiran Verma; Dhruv Thakur; Anit Kumar; Ashutosh Upadhyay; Anurag Singh
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113281
ISSN:
0023-6438
Subject:
cholesterol; color; cows; food matrix; free fatty acids; ghee; glass transition temperature; pH; particle size; refractive index; rheology; thermal analysis; viscosity
Abstract:
... Application of microfluidization can influence physicochemical, structural, rheological and functional properties of the food matrix, significantly. In the present research, effect of high pressure microfluidization treatment (50–200 MPa, single pass) on pH, refractive index (RI), free fatty acid (FFA) values, colour measurements, rheology, particle size, structural properties and thermal properti ...
DOI:
10.1016/j.lwt.2022.113281

16. Metabolomics analysis of soymilk fermented by Bacillus subtilis BSNK-5 based on UHPLC-Triple-TOF-MS/MS

Author:
Yaxin Gao; Danfeng Li; Zhiliang Tian; Lizhen Hou; Jie Gao; Bei Fan; Fengzhong Wang; Shuying Li
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113311
ISSN:
0023-6438
Subject:
Bacillus subtilis; amino acids; anaphase; digestibility; fermentation; isoflavones; lipid metabolism; metabolites; metabolomics; peptides; quinones; soybeans; soymilk
Abstract:
... Soymilk is an ideal alternative to develop functional soybean foods, and fermentation can effectively enhance the digestibility and nutritional and functional properties of soymilk. In this study, the metabolites changes of soymilk fermented by Bacillus subtilis BSNK-5 were investigated through comparative metabolomics with UHPLC-Triple-TOF-MS/MS. The metabolites were gradually enriched with the e ...
DOI:
10.1016/j.lwt.2022.113311

17. Murici (Byrsonima verbascifolia): A high bioactive potential fruit for application in cereal bars

Author:
Gabrielle Lázara Ribeiro Rodrigues de Barros Vinhal; Marcio Augusto Ribeiro Sanches; Milene Teixeira Barcia; Daniele Rodrigues; Paula Becker Pertuzatti
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113279
ISSN:
0023-6438
Subject:
Byrsonima verbascifolia; antioxidant activity; brown sugar; cheeses; corn; experimental design; fluorescence recovery after photobleaching; fruits; glucose; lecithins; proximate composition; raw fruit; rice; syrups; vegetables
Abstract:
... In order to popularize and use murici fruit (Byrsonima verbascifolia) in processed foods, the aim of the study was to characterize the fresh fruit as to its antioxidant capacity, volatile and bioactive compounds and to evaluate the effect of murici content on total carotenoids and sensory attributes in enriched cereal bars. For the development of cereal bars, a Plackett-Burman design was elaborate ...
DOI:
10.1016/j.lwt.2022.113279

18. Optical technologies for antibacterial control of fresh meat on display

Author:
Shirly Lara Perez; Daniel Jose Chianfrone; Vanderlei Salvador Bagnato; Kate Cristina Blanco
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113213
ISSN:
0023-6438
Subject:
Escherichia coli; antibacterial properties; beef; food safety; lipid peroxidation; microbial load; ozone; pH; raw meat; ultraviolet radiation
Abstract:
... Ozone and ultraviolet light are techniques used for microbiological control in foods that use different mechanisms of action to complement their antibacterial action. This study aimed to evaluate the complementarity of these antimicrobial techniques in the food safety of beef contaminated with Escherichia coli. The treatments of aqueous ozone and UV-C were evaluated in cycles, with each cycle havi ...
DOI:
10.1016/j.lwt.2022.113213

19. Pitaya peel extract and lemon seed essential oil as effective sodium nitrite replacement in cured mutton

Author:
Ke-qi Xin; Xiao-yin Ji; Zonglin Guo; Ling Han; Qun-li Yu; Bo Hu
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113283
ISSN:
0023-6438
Subject:
Cactaceae; essential oils; lemons; lipid peroxidation; mutton; nitrogen; pH; plate count; sensory evaluation; sodium nitrite; total volatile basic nitrogen
Abstract:
... This study aimed to assess the effects of partial substitution of sodium nitrite with different combinations of pitaya peel (PP) and lemon seed essential oil (LSO) extract as antioxidants on the quality of cured mutton. The lipid oxidation, volatile basic nitrogen, sensory evaluation, and total viable count of cured mutton were determined. The results of the quality evaluation of cured mutton indi ...
DOI:
10.1016/j.lwt.2022.113283

20. Potential of lactic acid bacteria to produce functional fermented whey beverage with putative health promoting attributes

Author:
Jirayu Jitpakdee; Duangporn Kantachote; Hiroshi Kanzaki; Teruhiko Nitoda
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.160 pp. 113269
ISSN:
0023-6438
Subject:
Bacillus cereus; Listeria monocytogenes; Pediococcus pentosaceus; Streptococcus mutans; antibacterial properties; beverages; biofilm; cadaverine; cholesterol; coculture; fermentation; histamine; lactic acid; metabolites; minimum inhibitory concentration; multiple strain starters; nitrosamines; oxygen radical absorbance capacity; peptidyl-dipeptidase A; putrescine; tyramine; whey
Abstract:
... A functional fermented whey (FW) beverage was produced by lactic acid bacteria (LAB), Pediococcus pentosaceus ENM104 and Lactiplantibacillus plantarum SPS109. Both strains grew well in MRS medium under aerobic and anaerobic conditions, were susceptible to antibiotics, and showed antibacterial activity via metabolites i.e. organic acids and produced biofilm. A co-culture of the LAB in phosphate-buf ...
DOI:
10.1016/j.lwt.2022.113269