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You searched for: Journal name Lebensmittel-Wissenschaft + Technologie Remove constraint Journal name: Lebensmittel-Wissenschaft + Technologie Publication year rev 7980-2020 Remove constraint Publication year rev: 7980-2020 Source 2020 v.118 Remove constraint Source: 2020 v.118
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1. 24-Epibrassinolide delays senescence in harvested kiwifruit through effects on mitochondrial membrane and antioxidant activity

Author:
Xiaolu Wang; Zemian Lu; Jinlong Su; Yaoyao Li; Maomao Cao; Hui Gao
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108833
ISSN:
0023-6438
Subject:
antioxidant activity; ascorbate peroxidase; ascorbic acid; catalase; cell respiration; color; cytochrome c; cytochrome-c oxidase; hydrogen peroxide; kiwifruit; membrane fluidity; mitochondria; mitochondrial membrane; oxidative stress; permeability; peroxidase; pulp; storage quality; storage temperature; superoxide anion; superoxide dismutase
Abstract:
... To explore the effects of 24-epibrassinolide (EBR) on senescence, kiwifruit were treated with 5 μmol L⁻¹ EBR and then stored at 20 °C for 20 days. Results showed that EBR delayed changes in quality characteristics including respiration rate, pulp color and ascorbic acid content and inhibited accumulation of superoxide anion and hydrogen peroxide in kiwifruit. EBR-treated kiwifruit had higher level ...
DOI:
10.1016/j.lwt.2019.108833

2. Antibacterial activity, safety and preservative effect of aminoethyl-phloretin on the quality parameters of salmon fillets

Author:
Lina Wei; Jing Zhao; Yonghong Meng; Yurong Guo; Cangxue Luo
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108874
ISSN:
0023-6438
Subject:
Gram-negative bacteria; Pseudomonas; acute oral toxicity; antibacterial properties; biogenic amines; carbon; color; cooking; electrospray ionization mass spectrometry; fish fillets; food industry; high performance liquid chromatography; laboratory animals; lipid metabolism; mice; nuclear magnetic resonance spectroscopy; odors; rats; salmon; stable isotopes; subacute toxicity; taste; toxicity testing; water solubility
Abstract:
... Aminoethyl-phloretin (AEP), a novel water-soluble phloretin derivative, was synthesized from phloretin and 2-bromine ethylamine. Its antibacterial activity, safety, and preservative effect on salmon were studied. The structure of AEP was verified with UV, IR, ESI-MS and ¹H NMR, ¹³C NMR spectroscopy. HPLC analysis showed that the solubility of AEP was 430 times higher than that of phloretin. AEP ex ...
DOI:
10.1016/j.lwt.2019.108874

3. Application of ATR-FTIR spectroscopy along with regression modelling for the detection of adulteration of virgin coconut oil with paraffin oil

Author:
Amit; Rahul Jamwal; Shivani Kumari; Amit S. Dhaulaniya; Biji Balan; Dileep Kumar Singh
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108754
ISSN:
0023-6438
Subject:
Fourier transform infrared spectroscopy; adulterants; adulterated products; calibration; chemometrics; coconut oil; detection limit; discriminant analysis; least squares; prediction; principal component analysis; spectral analysis
Abstract:
... Fourier transform infrared (FTIR) spectroscopy equipped with Attenuated total reflection (ATR) was employed along with chemometrics to develop the methodology for classification and quantification of virgin coconut oil (VCO) from its adulterant paraffin oil (PO) in proportions of 1–18% v/v PO. Out of a total of 128 samples, based on spectral data of 96 samples, Principal Component Analysis (PCA) w ...
DOI:
10.1016/j.lwt.2019.108754

4. Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions

Author:
Martina Cirlini; Annalisa Ricci; Gianni Galaverna; Camilla Lazzi
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108779
ISSN:
0023-6438
Subject:
Lactobacillus casei; Lactobacillus paracasei; Lactobacillus plantarum; Lactobacillus rhamnosus; citric acid; cold storage; discriminant analysis; elderberries; fructose; fruit juices; gas chromatography-mass spectrometry; glucose; lactic acid; lactic acid bacteria; lactic fermentation
Abstract:
... In the present work, the changes in sugar and organic acid profiles of elderberry juice fermented by lactic acid bacteria were reported for the first time. Twelve different LAB strains belonging to Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus casei and Lactobacillus rhamnosus species were applied for fermentation. All the samples obtained were analysed by GC-MS technique, after ...
DOI:
10.1016/j.lwt.2019.108779

5. Application of unsupervised clustering algorithm and heat-map analysis for selection of lactic acid bacteria isolated from dairy samples based on desired probiotic properties

Author:
Yousef Nami; Bahman Panahi; Hossein Mohammadzadeh Jalaly; Reza Vaseghi Bakhshayesh; Mohammad Amin Hejazi
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108839
ISSN:
0023-6438
Subject:
Lactobacillus; Listeria; Yersinia; algorithms; bile resistance; functional foods; hydrophobicity; lactic acid bacteria; phenotype; probiotics
Abstract:
... Phenotypic and genotypic characterization of candidate probiotic strains are indispensable steps to the nourishments utilization. Hence, in this study, sixty-three lactic acid bacteria (LAB) isolates of traditional dairy origin already distinguished using pyrosequence-based 16S-rRNA profiling were characterized for their probiotic properties. The unsupervised clustering algorithm and heat-map anal ...
DOI:
10.1016/j.lwt.2019.108839

6. Characterization and evaluation of antibacterial efficacy of a novel antibiotic-type compound from a probiotic strain Lactobacillus plantarum KJB23 against food-borne pathogens

Author:
Sekar Kavitha; Adhikesavan Harikrishnan; Kadirvelu Jeevaratnam
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108759
ISSN:
0023-6438
Subject:
Lactobacillus plantarum; animal pathogens; anti-infective agents; antibacterial properties; bioactive compounds; cell membranes; chromatography; digestive system; food industry; food pathogens; humans; molecular weight; probiotics; proteinases; therapeutics
Abstract:
... Probiotic lactobacilli and its molecules to be used as natural antimicrobials to kill food-borne pathogens as well as therapeutic agents for better development of human gut have drawn amazing attention among consumers. Thus the present study was aimed to screen a probiotic Lactobacillus plantarum (Lp) KJB23 strain for the production of bioactive compound and it was purified using cell adsorption-d ...
DOI:
10.1016/j.lwt.2019.108759

7. Characterization of the narrow-spectrum bacteriophage LSE7621 towards Salmonella Enteritidis and its biocontrol potential on lettuce and tofu

Author:
Aiping Liu; Yilin Liu; Lin Peng; Xingzhe Cai; Li Shen; Maoping Duan; Yu Ning; Shuliang Liu; Chunyan Li; Yuntao Liu; Hong Chen; Wenjuan Wu; Xiaohong Wang; Bin Hu; Cheng Li
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108791
ISSN:
0023-6438
Subject:
Myoviridae; Salmonella Enteritidis; agar; antibiotics; bacteriophages; biological control; food pathogens; lettuce; pH; risk reduction; sewage; thermal stability; tofu
Abstract:
... As the natural antibacterial agents, bacteriophages have great potential for controlling food pathogens. Compared to broad-spectrum bacteriophages, narrow-spectrum bacteriophages can reduce the risk of developing community-wide resistance and have little impact on microbial flora. The present study aimed to isolate and characterize a narrow-spectrum bacteriophage that effectively controlled Salmon ...
DOI:
10.1016/j.lwt.2019.108791

8. Chemical characterization of fourteen kinds of novel edible oils: A comparative study using chemometrics

Author:
Tao Zhang; Tao Wang; Ruijie Liu; Ming Chang; Qingzhe Jin; Xingguo Wang
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108725
ISSN:
0023-6438
Subject:
Acer truncatum; Camellia sinensis; Elaeagnus; Plukenetia; Prunus pedunculata; Silybum marianum; Vitellaria; alpha-tocopherol; chemometrics; comparative study; cooking fats and oils; erucic acid; functional foods; nervonic acid; oilseeds; phytosterols; seed oils; seeds; China
Abstract:
... In the past 10 years, fourteen kinds of oilseeds have been approved as the novel resources of edible oil in China. For the first time, these oilseeds were collected for comparison. The chemical profiles were analyzed regarding to the fatty acids, tocopherols, and phytosterols. Chemometrics was utilized for the visualization of the phytochemicals to highlight the differences. The results showed a h ...
DOI:
10.1016/j.lwt.2019.108725

9. Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken

Author:
H.H.M. Hammad; Hammad Hamed Hammad Mohammed; Guofeng Jin; Meihu Ma; Ibrahim Khalifa; Rizwan Shukat; Abdeen E. Elkhedir; Qi Zeng; Abeer E. Noman
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108714
ISSN:
0023-6438
Subject:
amino acids; ash content; beef; camel meat; camels; chickens; cholesterol; crude protein; fatty acids; humans; microbiological quality; minerals; mutton; nutrient requirements; virulent strains; vitamins; weather; Asia
Abstract:
... Camel meat is presented as a primary source of nutritional supplement for fulfil human's nutritional needs in Arabian, African, and in some Asian countries, particularly in areas where weather is hot. In this study, the proximate compositions and microbial property of camel meat was compared with beef, mutton and chicken by analyzing the contents of moisture, total fat, crude protein, minerals, vi ...
DOI:
10.1016/j.lwt.2019.108714

10. Comparison of the inhibitory potential of benzyl isothiocyanate and phenethyl isothiocyanate on Shiga toxin-producing and enterotoxigenic Escherichia coli

Author:
Chun-Xue Yang; Hai-Tao Wu; Xin-Xin Li; Hong-Yan Wu; Tong-Xin Niu; Xiao-Ning Wang; Rui Lian; Gong-Liang Zhang; Hong-Man Hou
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108806
ISSN:
0023-6438
Subject:
Shiga toxin-producing Escherichia coli; adenosine triphosphate; antibacterial properties; benzyl isothiocyanate; dose response; enterotoxigenic Escherichia coli; gene expression regulation; genes; minimum inhibitory concentration; quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; scanning electron microscopy; toxigenic strains; virulence
Abstract:
... The aim of this study was to investigate the inhibitory effects of benzyl isothiocyanate (BITC) and phenethyl isothiocyanate (PEITC) against Shiga toxin-producing Escherichia coli (STEC) and enterotoxigenic E. coli (ETEC). Compared with that of PEITC, the antibacterial effect of BITC was more obvious. The minimal inhibitory concentration (MIC) of BITC was 60 and 160 μmol/L for STEC and ETEC, while ...
DOI:
10.1016/j.lwt.2019.108806

11. Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products

Author:
Xikun Lu; Margaret A. Brennan; Joan Narciso; Wenqiang Guan; Jie Zhang; Li Yuan; Luca Serventi; Charles S. Brennan
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108730
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl; Agaricus bisporus; Boletus edulis; Lentinula edodes; antioxidant activity; antioxidants; color; digestibility; functional properties; gelatinization; glycemic effect; hydrolysis; microstructure; mushrooms; nutrient content; semolina; starch; texture; water solubility; water uptake
Abstract:
... In this study, semolina extruded snack products were supplemented with white button mushroom (Agaricus bisporus), shiitake (Lentinula edodes) and porcini mushrooms (Boletus edulis). The functional properties of the products were analysed, including the nutritional profile, starch characteristics (content, gelatinisation and digestibility) and antioxidant activities (total phenolic content, DPPH an ...
DOI:
10.1016/j.lwt.2019.108730

12. Development and characterization of sodium caseinate edible films cross-linked with genipin

Author:
Huei-Chi Lin; Be-Jen Wang; Yih-Ming Weng
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108813
ISSN:
0023-6438
Subject:
Fourier transform infrared spectroscopy; color; crosslinking; edible films; modulus of elasticity; permeability; physicochemical properties; sodium caseinate; tensile strength; water content; water vapor
Abstract:
... Edible films were prepared by cross-linking sodium caseinate (NaCas) with genipin (GP) at the levels of 0.2, 0.4, 0.6, 0.8, 1.0 or 1.5 mg GP/g NaCas to improve the physiochemical properties of NaCas films. The thickness and moisture content of NaCas films were not significantly (p ≥ 0.05) affected by GP levels used. As compared with the NaCas films prepared without GP, significantly (p < 0.05) low ...
DOI:
10.1016/j.lwt.2019.108813

13. Development of a probiotic non-fermented blend beverage with juçara fruit: Effect of the matrix on probiotic viability and survival to the gastrointestinal tract

Author:
Ana Paula de Oliveira Ribeiro; Flávia dos Santos Gomes; Karina Maria Olbrich dos Santos; Virgínia Martins da Matta; Daniela de Grandi Castro Freitas de Sá; Manuela Cristina Pessanha de Araujo Santiago; Carmine Conte; Simone Duarte de Oliveira Costa; Leilson de Oliveira Ribeiro; Ronoel Luiz de Oliveira Godoy; Eduardo Henrique Miranda Walter
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108756
ISSN:
0023-6438
Subject:
Bifidobacterium animalis subsp. lactis; Lactobacillus acidophilus; Lactobacillus casei; Lactobacillus plantarum; acidity; anthocyanins; bananas; beverages; death; forests; fruits; functional properties; gastrointestinal system; pH; probiotics; refrigeration; sensory properties; shelf life; storage temperature; storage time; strawberries; sugars; viability
Abstract:
... Juçara fruit is a product from Atlantic Forest with sensorial characteristics similar to açaí and even with higher functional properties. The aim of this work was to develop a non-fermented probiotic beverage with a long shelf life under refrigeration. In the blend beverage of banana, strawberry and juçara stored at 4 °C there was a accentuated reduction of Bifidobacterium animalis subsp. lactis i ...
DOI:
10.1016/j.lwt.2019.108756

14. Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree

Author:
Tao Liao; Junping Liu; Yuefang Sun; Liqiang Zou; Lei Zhou; Chengmei Liu; Netsanet Shiferaw Terefe; Wei Liu
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108704
ISSN:
0023-6438
Subject:
ascorbic acid; catechol oxidase; ferulic acid; foods; fruit puree; model food systems; pears; polyphenols; salicylic acid
Abstract:
... The inhibitory effects of ascorbic, citric, ferulic and salicylic acid on pear polyphenol oxidase (PPO) were investigated in model and food system. All four organic acids showed strong inhibition effect in model system. However, compared to model system, inhibitory effect of PPO in pear puree was quite different. Ascorbic acid showed a much weaker effect in pear puree compared to the model system. ...
DOI:
10.1016/j.lwt.2019.108704

15. Effect of high pressure processing combined with temperature on the inactivation and germination of Alicyclobacillus acidoterrestris spores: Influence of heat-shock on the counting of survivors

Author:
Luma Rossi Ribeiro; Marcelo Cristianini
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108781
ISSN:
0023-6438
Subject:
Alicyclobacillus acidoterrestris; ambient temperature; germination; heat stress; high pressure treatment; spores
Abstract:
... This study evaluated the effect of high pressure processing (HPP) and high pressure processing combined with temperature (HPP + T) on the inactivation and germination of Alicyclobacillus acidoterrestris spores, with and without heat-shock prior to enumeration. Results showed that process up to 300 and 600 MPa/5 min failed to inactivate spores at room temperature, while 2.56 log (300 MPa) and 2.40 ...
DOI:
10.1016/j.lwt.2019.108781

16. Effect of marc pressing and geographical area on Sangiovese wine quality

Author:
Alessandra Rinaldi; Philippe Louazil; Nerea Iturmendi; Virginie Moine; Luigi Moio
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108728
ISSN:
0023-6438
Subject:
anthocyanins; astringency; climate; color; cultivars; flavanols; flavonols; grapes; high performance liquid chromatography; mass spectrometry; odor compounds; odors; polymers; pressing; sensory evaluation; tannins; taste; wine quality; wines; Italy
Abstract:
... Sangiovese is one of the most widespread grape cultivar in Italy. Owing to Sangiovese's ability to take on characteristics of region, climate and those imparted by the winemaker, wines made from this grape vary widely in colour and flavour. In this study, we evaluated the effect of marc pressing on polyphenolic and sensory quality of Sangiovese wines from different areas of Tuscany. 100% Sangioves ...
DOI:
10.1016/j.lwt.2019.108728

17. Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour

Author:
Jelena Tomić; Aleksandra Torbica; Miona Belović
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108852
ISSN:
0023-6438
Subject:
Panicum miliaceum; bitterness; dough; gluten-free bread; hardness; millet flour; millets; nutritive value; peas; protein-glutamine gamma-glutamyltransferase; rheological properties; rice; whey protein concentrate
Abstract:
... In this study, gluten-free bread was created by substitution of millet flour with proteins from different sources at level of 10% (pea, rice and whey protein concentrate), in order to analyse their potential as a techno-functional component. In addition, the effect of different concentrations of transglutaminase (0.5, 1.0 and 1.5% w/w based on the flour-protein blends) on dough rheological propert ...
DOI:
10.1016/j.lwt.2019.108852

18. Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of a model liquid food system and black pepper grains

Author:
Clémentine M.G. Charoux; Louis Free; Laura M. Hinds; Rajani K. Vijayaraghavan; Stephen Daniels; Colm P. O'Donnell; Brijesh K. Tiwari
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108716
ISSN:
0023-6438
Subject:
Bacillus subtilis; air; black pepper; cell death; cell membranes; cold; dried foods; food processing; food quality; hydroxyl radicals; industrial applications; liquids; microbial load; model food systems; nitrates; nitrites; nitrogen; nonthermal processing; oxygen; plate count; scanning electron microscopy; spectroscopy; spores; survival rate; vegetative cells
Abstract:
... The objectives of this study were to investigate the effects of cold plasma technology on the growth and survival rates of vegetative cells and spores, and total phenolic content of black pepper grains. Plasma treatment was carried out using a non-thermal plasma jet system operating at 20 kHz using atmospheric air at a flow of 11 L/min. A model liquid food system and black pepper grains were both ...
DOI:
10.1016/j.lwt.2019.108716

19. Effect of pulsed electric fields on mannoproteins release from Saccharomyces cerevisiae during the aging on lees of Caladoc red wine

Author:
Marcos A. Maza; Carlota Delso; Ignacio Álvarez; Javier Raso; Juan M. Martínez
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108788
ISSN:
0023-6438
Subject:
Saccharomyces cerevisiae; astringency; autolysis; beta-glucanase; cell walls; functional properties; lees; proteinases; pulsed electric fields; red wines; sensory evaluation; winemaking; yeasts
Abstract:
... The potential of PEF for accelerating the release of mannoproteins from Saccharomyces cerevisiae yeast during aging on lees of Caladoc red wine was evaluated. The release of mannoproteins increased rapidly in red wine samples containing PEF-treated yeasts in comparison to samples containing untreated yeast. While one month of aging on lees was required to obtain the highest mannoprotein concentrat ...
DOI:
10.1016/j.lwt.2019.108788

20. Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

Author:
Perla A. Magallanes-Cruz; Luis A. Bello-Pérez; Edith Agama-Acevedo; Juscelino Tovar; Roselis Carmona-Garcia
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.118 pp. 108834
ISSN:
0023-6438
Subject:
Musa paradisiaca; batters; cakes; dietary fiber; digestibility; fiber content; food matrix; ingredients; resistant starch; rice flour; sensory evaluation; texture; thermal stability; viscosity; wheat
Abstract:
... There is interest in increasing the consumption of foods with high dietary fiber content due to the health problems associated with its low intake. Plantain (Musa paradisiaca L.) flour (PF) (non-thermostable) and Hi-Maize 260 (HA) (thermostable) were used as resistant starch (RS) sources to elaborate blends with wheat (WF) and rice flours (RF) in a 50:50 ratio. Five blends were prepared (PF-WF, PF ...
DOI:
10.1016/j.lwt.2019.108834