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  • A systematic characterization of the distribution, biofilm-forming potential and the resistance of the biofilms to the CIP processes of the bacteria in a milk powder processing factory
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-19
    Mingming Zou, Donghong Liu

    Owing to the resistance to conventional cleaning and sanitizing agents, biofilms formed on surfaces of dairy processing equipment pose a hazard to the dairy industry. The objective of this study was to evaluate the diversity of the microflora attached to various surfaces of the processing lines of a milk powder processing factory based on 16S rRNA gene sequence analysis. The production of biofilms by the bacterial strains was evaluated on polystyrene (PS) and stainless-steel (SS) surfaces by crystal violet staining method. Especially, effects of temperatures (e.g., 37 °C and 55 °C) and growth mediums (e.g., nutrient broth, NB; tryptic soy broth, TSB) on the production of biofilms by these strains on PS surfaces were explored. Besides, the tolerance of the biofilms of the strains to CIP processes (1.5% v/v HNO3 solution or 2.0% w/v NaOH solution at 80 °C) were analyzed. Forty-five isolates from eleven interior surfaces of the facilities were identified and the distribution of strains had high species diversity, which indicated that multiple spoilage and pathogenic microorganisms remained in milk powder processing lines after CIP processes. Bacteria showed higher biofilm-forming abilities on SS compared to PS surfaces under the same condition. Moreover, effects of the incubation temperature and growth medium on biofilm formation varied between genera, species, and strains. One strain of each species with biofilm-forming abilities on SS surfaces was selected to check the resistance of their biofilms formed on SS coupons to the CIP processes. Biofilms of all of the nine strains were highly or moderately alkali and acid resistant, posing a threat to the milk powder production. These results suggested that organisms within the biofilm might withstand temperature and pH changes better than planktonic organisms. More research is needed to investigate different species isolated from different facilities of the processing lines and to improve the key controlling points in the CIP processes.

    更新日期:2018-07-20
  • Microwave assisted extraction of phenolic compounds from four economic brown macroalgae species and evaluation of their antioxidant activities and inhibitory effects on α-amylase, α-glucosidase, pancreatic lipase and tyrosinase
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-18
    Yuan Yuan, Jian Zhang, Jiajun Fan, James Clark, Peili Shen, Yiqiang Li, Chengsheng Zhang

    Four economically important brown algae species (Ascophyllum nodosum, Laminaria japonica, Lessonia trabeculate and Lessonia nigrecens) were investigated for phenolic compound extraction and evaluated for their antioxidant, anti-hyperglycemic, and pancreatic lipase and tyrosinase inhibition activities. Microwave assisted extraction (MAE) at 110 °C for 15 min resulted in both higher crude yield and higher total phenolic content (TPC) for all algae species compared with those obtained by conventional extraction at room temperature for 4 h, and Ascophyllum nodosum yielded the highest TPC. Antioxidant tests indicated that extracts acquired by MAE from four species all exhibited higher DPPH, ABTS free radical scavenging ability and reducing power than the conventional method. The extract of Lessonia trabeculate exhibited good α-amylase, α-glucosidase, pancreatic lipase, and tyrosinase inhibition activities, and the MAE extract showed even better α-glucosidase inhibitory activity than acarbose.

    更新日期:2018-07-19
  • Influence of barley source on beer chemistry, flavor, and flavor stability
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-18
    Harmonie M. Bettenhausen, Lindsay Barr, Corey D. Broeckling, Jacqueline M. Chaparro, Christian Holbrook, Dana Sedin, Adam L. Heuberger

    Beverage quality in the brewing industry is heavily influenced by ingredient flavor quality. The contribution of raw ingredients such as yeast and hops to flavor is well understood. However, the influence of barley and malt genotype and/or environment on flavor is largely unexplored as a source of more than just a fermentable sugar. Here, a study was performed to determine (i) if there are metabolite differences among six commercial malt genotypes, (ii) if differences in malt chemistry are reflected in the chemistry of the beer, and (iii) if the differences in the beer chemistry impact sensory attributes of beer, through flavor and flavor stability. Six distinct sources of malts (six varieties from three maltsters) were brewed into six beers using a recipe designed to evaluate differences in flavor. Metabolomics and ionomics was used to characterize chemical variation among the six malts and beers using UHPLC- and HILIC-MS (non-volatile metabolites), HS-SPME/GC–MS (beer volatiles), and ICP-MS (malt metals). These analyses detected a total of 5042 compounds in malt, of which 217 were annotated as known metabolites and included amines, amino acids, fatty acids/lipids/fatty acyls, saccharides/glucosides/sugar acids/sugar alcohols, carboxylic acid derivatives, organic acids, phenolics/benzenoids, purines, pyrimidines/pyridines, terpenes, and organosulfurs. A total of 4568 compounds were detected in beer and included 246 annotated metabolites and included the additional chemical classes of esters, aldehydes, and alcohols. Statistical analysis revealed significant chemical variation among the six malts (50/217 malt metabolites varied) and beers (150/246). The six beers were evaluated for flavor using a modified descriptive analysis for 45 sensory traits at 0, 4, and 8 weeks of storage at 4 °C. PCA characterized flavor differences among the six beers at 8 weeks and the malt-type Full Pint was described as fruity and Meredith as corn chip. The metabolite and sensory data were integrated and revealed associations between specific flavor profiles in beer (fruity and corn chip flavors) and the identified metabolites in beer and malt. For example, fruity or corn chip flavor profiles in beer were associated with the following detected beer metabolites: purines/pyrimidines, volatile ketones, amines, and phenolics. Additionally, fruity and corn chip flavors detected in beer were associated with lipids, saccharides, phenols, amines, and alkaloids detected in malt. Taken together, these data support a role of barley in beer flavor and flavor stability. As a raw ingredient, malted barley genotypes can be evaluated for a contribution to flavor, and this may be a future target for plant breeding efforts to selectively improve flavor, flavor stability, and quality in beer.

    更新日期:2018-07-19
  • Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-17
    G. Roca-Domènech, R. Cordero-Otero, N. Rozès, M. Cléroux, A. Pernet, R. Mira de Orduña

    Strains of Schizosaccharomyces pombe are being increasingly investigated with regards to their grape winemaking potential either in combination with the typical production yeast, Saccharomyces cerevisiae, or in monoseptic fermentations. Their ethanol tolerance and ability to degrade L-malic acid is oenologically convenient but contrasts with the comparatively high acetic acid and acetaldehyde formation potential which is considered undesirable, especially in white winemaking. The purpose of this work was to investigate the performance of a selected S. pombe strain in monoseptic femerntations of white grape must. Traditional batch fermentations were compared with an innovative and automated fed-batch fermentation technique were sugar concentrations are kept low during fermentations to decrease sugar induced osmotic stress. Because of its known effect on growth and ethanol tolerance, the effect of Mg was also tested. While Mg supplementation was not shown to significantly influence residual values of sugars, ethanol, glycerol, organic acids and acetaldehyde, the application of the fed-batch technique led to a fundamental change in yeast physiology. While glycerol values were only slightly reduced, the fed-batch approach allowed obtaining wines devoid of acetic acid whose levels were considerable in wines produced by the traditional batch technique (0.6 g/L). The work demonstrates that the acetic acid metabolism of S. pombe is associated to sugar induced osmotic stress such as for S. cerevisiae, too, and may be controlled by application of suitable fermentation techniques for winemaking.

    更新日期:2018-07-19
  • Olive oil industry by-products. Effects of a polyphenol-RICH extract on the metabolome and response to inflammation in cultured intestinal cell
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-17
    Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, Maria Fiorenza Caboni, Andrea Gianotti, Alessandra Bordoni, Francesco Capozzi

    Over the past years, researchers and food manufacturers have become increasingly interested in olive polyphenols due to the recognition of their biological properties and probable role in the prevention of various diseases such as inflammatory bowel disease. Olive pomace, one of the main by-products of olive oil production, is a potential low-cost, phenol-rich ingredient for the formulation of functional food. In this study, the aqueous extract of olive pomace was characterized and used to supplement human intestinal cell in culture (Caco-2). The effect on the cell metabolome and the anti-inflammatory potential were then evaluated. Modification in the metabolome induced by supplementation clearly evidenced a metabolic shift toward a “glucose saving/accumulation” strategy that could have a role in maintaining anorexigenic hormone secretion and could explain the reported appetite-suppressing effect of the administration of polyphenol-rich food. In both basal and inflamed condition, supplementation significantly reduced the secretion of the main pro-inflammatory cytokine, IL-8. Thus, our data confirm the therapeutic potential of polyphenols, and specifically of olive pomace in intestinal bowel diseases. Although intervention studies are needed to confirm the clinical significance of our findings, the herein reported results pave the road for exploitation of olive pomace in the formulation of new, value-added foods. In addition, the application of a foodomics approach allowed observing a not hypothesized modulation of glucose metabolism.

    更新日期:2018-07-18
  • Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-17
    Fernanda Ramalho Procopio, Vivian Boesso Oriani, Bruno Nicolau Paulino, Leonardo do Prado-Silva, Glaucia Maria Pastore, Anderson S. Sant'Ana, Miriam Dupas Hubinger

    Cinnamon bark oleoresin (CO) is a natural flavoring that has several biological properties and can act as an antimicrobial agent. However, oleoresins are susceptible to degradation by light, oxygen and temperature. Thus, the objective of this work was the production and characterization of microparticles loaded with CO obtained by the spray chilling technique. Hardfat (PH) and palm oil (PO) were used as carriers in different proportions: 100:0; 80:20; 60:40, respectively. The active concentration was 1 and 2%. Solid lipid microparticles (SLM) were stored at 25 and 45°C having their polymorphism, retention capacity of the volatile compounds and antimicrobial capacity assessed over 28 days. CO presented cinnamaldehyde (Cn), O-methoxy cinnamaldehyde (OmCn) and coumarin (Co) as the major volatile components. The minimum inhibitory concentration (MIC) of the CO against molds, yeasts and Gram-negative bacteria was of 0.1% (v/v), for every microorganism. In the SLM characterization there was a significant size variation, with a mean diameter (d 0.5) in the range of 8-72 μm. Most of the formulations showed crystals in the polymorphic form β '. The formulation containing only PH as the carrier agent and 2% CO was able to better retain the volatile compounds. During the storage period, formulations F2 and F3, containing proportions of HP and OP of 80:20 and 60:40, respectively, and 2% CO, showed the best stabilities in relation to the concentration of Cn. The antimicrobial activity of the SLM against Candida pseudointermedia and Penicillium paneum, evaluated by the diameter of inhibition zone, increased over the 28 days of storage.

    更新日期:2018-07-18
  • Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-17
    Adriana Marcia Graboski, Elisiane Galvagni, Alexandra Manzoli, Flavio Makoto Shimizu, Claudio Augusto Zakrzevski, Thiago Andre Weschenfelder, Juliana Steffens, Clarice Steffens

    Aroma is closely related to the food product acceptability and an important product quality indicator. Electronic-nose (E-nose) systems are an interesting alternative to traditional methods of aroma analyses. A lab-made E-nose system equipped with an array of sensing units comprised by gold interdigitated microelectrodes (IDEs) using polyaniline (Pani) as sensitive layers deposited by the in situ and Layer-by-layer (LbL) methods was used to analyze aromas in gummy candies. Different concentrations from artificial aromas (apple, strawberry and grape), added to the gummy candies were evaluated. Our system presented 21.6 mV.ppb−1 sensitivity, ppb range detection limit, and good reversibility, around 97.6%. The sensitive layers of Pani films was adequate deposited on IDEs observed by the Attenuated Total Reflection/Fourier-transform infrared spectroscopy (ATR/FTIR). Linear Discriminant Analysis (LDA) was able to classify apple, strawberry, and grape aromas added to gummy candies using saturation potential values from the E-nose system, demonstrating its applicability in food matrices.

    更新日期:2018-07-18
  • Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-17
    Carolien Buvé, Bram Neckebroeck, Annelien Haenen, Biniam Kebede, Marc Hendrickx, Tara Grauwet, Ann van Loey

    An integrated science-based approach, combining analytical and sensorial data and different data analysis methods, proved successful to study the impact of storage time, storage temperature and oxygen availability on strawberry juice volatiles and allowed to get a multi-perspective view on these changes. An untargeted GC–MS approach showed that the volatile fraction of shelf-stable strawberry juice clearly changed during ambient storage and that oxygen availability (linked to the type of bottle) had a limited effect. To gain further insight, several characteristic aroma compounds were quantified during storage at ambient (20 °C) and accelerated (28–42 °C) temperatures, kinetic parameters were estimated and odour activity values were calculated. The kinetic parameters showed that all characteristic aroma compounds changed significantly during storage at all temperatures and that the rate of change in some compounds was accelerated by storage at higher temperatures. The observed changes in strawberry juice volatiles caused sensorial differences between non-stored and 20 °C stored samples as shown by the sensory evaluations and odour activity values.

    更新日期:2018-07-18
  • Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-17
    Selvasankar Murugesan, Maria Paulina Reyes-Mata, Khemlal Nirmalkar, Alejandra Chavez-Carbajal, Josue Isaac Juarez-Hernandez, Rosario Erea Torres-Gomez, Alberto Pina-Escobedo, Otoniel Maya, Carlos Hoyo-Vadillo, Emma Gloria Ramos-Ramírez, Juan Alfredo Salazar-Montoya, Jaime Garcia-Mena

    Cheese is a live food whose preparation involves procedures and microbial communities playing an important role for the final product. We characterized the bacterial and fungal diversity of seventeen different Mexican cheeses by high-throughput DNA sequencing of 16S/18S rDNA libraries. We propose the existence of bacterial and fungal core communities, where at genera level, bacteria include Streptococcus spp., Lactococcus spp., Lactobacillus spp., Aerococcus spp., and Weisella spp. while at species level, the fungal community includes Galactomyces reessii, Scheffersomyces stipitis, Saccharomyces cerevisiae (baker's yeast), and S. cerevisiae_rm11-1a. In addition to the bacterial and fungal core communities, we found members of the cheese microbiota that could be associated to other factors of the cheese manufacturing process. Co-occurrence analysis made in this work, indicates that bacterial and fungal communities maintain positive and negative interactions which are important to shape the resident microbial communities in cheeses. This work is a contribution to the description of the microbial diversity found in some Mexican cheeses.

    更新日期:2018-07-18
  • Phenolic acids profile, nutritional and phytochemical compounds, antioxidant properties in colored barley grown in southern Italy
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-14
    Serafino Suriano, Anna Iannucci, Pasquale Codianni, Clara Fares, Mario Russo, Nicola Pecchioni, Ugo Marciello, Michele Savino

    Free, soluble conjugated, and insoluble bound phenolic acids and some of the main antioxidant phytochemicals (i.e., total polyphenols, proanthocyanidins, carotenoids) were investigated in 20 genotypes of colored barley. These included 16F8 recombinant inbred lines (RILs) obtained from crosses of four parental lines: ‘2005 FG’, ‘K4-31, ‘L94’, and ‘Priora’. The aim of this work was these to promote the introduction of new barley genotypes with high contents of such natural antioxidants, and of dietary fiber. These new genotypes will enlarge the market of novel functional foods. Large variations were seen in the contents of phytochemicals and β-glucans across these barley genotypes. The highest protein (14.4%) and β-glucan (4.6%) contents were in the blue naked parental genotype ‘2005 FG’. Overall, insoluble bound phenolic acids represented 88.3% of the total phenolic acids, and ferulic acid was the main conjugated phenolic acid. Salicylic and gallic acids were the most represented among the free phenolic acids, with no p-coumaric and cinnamic acids detected. Total polyphenols and proanthocyanidins were highest in the RILs ‘3009′ (2917 μg g−1) and ‘1997′ (1630 μg g−1). The barley line with high total polyphenols (RIL ‘3009′) also showed the highest antioxidant capacities (by both DPPH and ABTS methods: 13.4 μmol g−1 and 15.6 μmol g−1, respectively). Among the RILs examined, ‘3004′, ‘3008′, and ‘3009′ showed 30% higher antioxidant capacities than their parentals, thus providing potential health-promoting benefits.

    更新日期:2018-07-15
  • Using immersive technologies to explore the effects of congruent and incongruent contextual cues on context recall, product evaluation time, and preference and liking during consumer hedonic testing
    Food Res. Int. (IF 3.52) Pub Date : 2018-04-18
    Rebecca Liu, Mackenzie Hannum, Christopher T. Simons

    To explore how contextual information streams are processed and prioritized during consumer studies, we manipulated the congruency of visual, auditory and olfactory cues using immersive technologies and assessed the impact on context recall, evaluation time, and preference and liking for cold brewed coffee. Each consumer (n = 50) was exposed to two identical control conditions, a visually incongruent condition, an auditory incongruent condition, an olfactory incongruent condition, and an all-incongruent condition. The control condition simulated a coffeehouse environment complete with the sights, sounds and smells commonly experienced in that venue. A laboratory setting, construction noise, and laundry detergent represented the individual incongruent visual, auditory, and aroma streams, respectively. Results revealed that olfactory information had a lesser priority than visual or auditory information in the simulated environments when assessed by subject's ability to recall encountered information streams. Panelists also spent more time evaluating coffees in the first presented control condition compared to the incongruent conditions or the repeated control condition. Finally, although the averaged combined liking score for subjects' least to most preferred coffees was significantly lowered in the all-incongruent condition compared to the control condition, this decrease was not substantial. Understanding how the saliency of contextual information influences consumer behavior and attention can inform immersive testing methodologies.

    更新日期:2018-07-14
  • Bioactive compounds and protective effect of red and black rice brans extracts in human neuron-like cells (SH-SY5Y)
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-30
    Carolina Galarza Vargas, Jeferson Delgado da Silva Junior, Thallita Kelly Rabelo, José Cláudio Fonseca Moreira, Daniel Pens Gelain, Eliseu Rodrigues, Paula Rossini Augusti, Alessandro de Oliveira Rios, Simone Hickmann Flôres
    更新日期:2018-07-12
  • Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-06
    Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Anderson S. Sant'Ana, Amin Mousavi Khaneghah, Mohsen Gavahian, Belén Gómez, Jose M. Lorenzo

    Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other essential oils, ingredients or preservation technologies have beneficial effects on meat products. Their activity depends on several parameters including their concentrations, their possible synergistic effects, and the extraction method used to obtain them. Although steam distillation is the most common industrial technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. This paper provides an overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.

    更新日期:2018-07-12
  • To what extent does the nitrosation of meat proteins influence their digestibility?
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-30
    Laëtitia Théron, Christophe Chambon, Thierry Sayd, Diane De La Pomélie, Véronique Santé-Lhoutellier, Philippe Gatellier
    更新日期:2018-07-12
  • NMR metabolomic fingerprinting distinguishes milk from different farms
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-30
    Leonardo Tenori, Claudio Santucci, Gaia Meoni, Valentina Morrocchi, Giacomo Matteucci, Claudio Luchinat
    更新日期:2018-07-12
  • Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-05
    Nelson Romano, Pablo Mobili, Maria Elvira Zuñiga-Hansen, Andrea Gómez-Zavaglia

    The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated. Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one. Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.

    更新日期:2018-07-12
  • Modulation of physical properties of microfluidized whey protein fibrils with chitosan
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-05
    Charmaine K.W. Koo, Cheryl Chung, Rachael Picard, Thaddao Ogren, William Mutilangi, David Julian McClements

    There is an increasing market for food and beverage products enriched in proteins and dietary fibers due to their potential health benefits. In this study, the effect of heating (85 °C, 20 min), microfluidization (20,000 psi), and pH (2 to 6.5) on the physicochemical properties of aqueous solutions containing mixtures of whey protein fibrils (7.5%; WPF) and chitosan (0.5%; CN) were examined. Heating of the mixed systems increased their turbidity and apparent viscosity, which was attributed to the formation of protein-rich particles. Interestingly, heating the mixed systems and then applying microfluidization led to phase separation and a lower apparent viscosity, which was attributed to high-pressure disruption of the whey protein fibrils. The pH of the systems significantly influenced their appearance, turbidity, particle size, and apparent viscosity, with high turbidity and viscosity, and large particle size occurring from pH 3.5 to 5.5. These effects were attributed to protein aggregation close to its isoelectric point (pH 5) coupled with electrostatic attraction between anionic groups on the whey protein and cationic groups on the chitosan. The addition of chitosan increased the net isoelectric point from pH 5 for pure whey protein to pH 6 for the mixed system. Overall, this study showed that the appearance and rheological properties of protein-dietary fiber mixtures could be manipulated by heating, microfluidization, and pH adjustment. This information may be useful for designing protein and fiber enriched food and beverage products with desirable physical and sensory properties.

    更新日期:2018-07-12
  • 1H NMR and multivariate data analysis of the differences of metabolites in five types of dry-cured hams
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-05
    Jian Zhang, Yangfang Ye, Yangying Sun, Daodong Pan, Changrong Ou, Yali Dang, Ying Wang, Jinxuan Cao, Daoying Wang

    In order to distinguish the taste styles of dry-cured hams (Jinhua, Xuanwei, Country, Parma and Bama), we established a 1H nuclear magnetic resonance spectroscopy method to identify metabolites. Totally, 33 charged metabolites, including amino acids, organic acids, nucleic acids and their derivatives, sugars, alkaloids and others were identified. The abundant glutamate, lysine, alanine, leucine and lactate could be the major contributors of taste. Total variables were explained by PC1 (67.7%) and PC2 (16.0%) which showed that Parma and Xuanwei styles were close to each other (similar amino acids, peptide, organic acids and alkaloids contents). Bama style showed the highest PC1 and amino acids, organic acids and alkaloids contents. Country style was located on the left-most area of PC1 (the lowest amino acids, organic acids and peptide, but the highest sugars contents). Sensory evaluation revealed that Bama ham had the highest overall taste score, followed by Jinhua, Parma, Xuanwei and American Country ham. We concluded that the proportions and combinations of taste components explained the specific taste instead of any single component. These findings provided a better understanding of different metabolomics among hams.

    更新日期:2018-07-12
  • Sephadex LH-20 fractionation and bioactivities of phenolic compounds from extracts of Finnish berry plants
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Ye Tian, Jaana Liimatainen, Anna Puganen, Hanna-Leena Alakomi, Jari Sinkkonen, Baoru Yang
    更新日期:2018-07-12
  • Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose
    Food Res. Int. (IF 3.52) Pub Date : 2018-01-11
    Yunwei Niu, Zhengmin Yao, Zuobing Xiao, Guangyong Zhu, Jiancai Zhu, Jiaying Chen
    更新日期:2018-07-12
  • Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-02
    Camila Eckert, Wendell Dall Agnol, Danieli Dallé, Vanessa Garcia Serpa, Mônica Jachetti Maciel, Daniel Neutzling Lehn, Claucia Fernanda Volken de Souza
    更新日期:2018-07-12
  • Relationship between fatty acids intake and Clostridium coccoides in obese individuals with metabolic syndrome
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-04
    Giovana Jamar, Aline Boveto Santamarina, Gabriela Correia Dias, Deborah Cristina Landi Masquio, Veridiana Vera de Rosso, Luciana Pellegrini Pisani

    Dietary habits exert a strong influence on gut microbial composition and may result in an imbalance of gut microbes, representing a predisposition to obesity and metabolic disorders. We aimed to investigate a potential relationship between gut bacterial species and metabolic parameters and dietary intake. Bacterial DNA was extracted from feces of 34 obese subjects with and without metabolic syndrome (MS and n-MS group, respectively). We then used real-time polymerase chain reaction (qPCR) for quantifying specific sequences to Akkermansia muciniphila, Bifidobacterium spp., Clostridium coccoides, and Lactobacillus spp. and analyzed them with respect to clinical characteristics. Our data showed that the MS group had a 6.7-fold higher level of C. coccoides in their stool samples than the n-MS group. The abundance of C. coccoides was positively correlated with a high intake of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids. Furthermore, an excessive dietary level of MUFA was identified as a predictor of C. coccoides abundance. Alterations in the gut microbial ecology were positively correlated with levels of triacylglycerol in obese individuals. Therefore, the type and quantity of dietary fat may alter the gut microbial ecology in obese individuals with MS and may predispose them to dyslipidemia.

    更新日期:2018-07-12
  • The effect of music on gelato perception in different eating contexts
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-20
    Kevin Kantono, Nazimah Hamid, Daniel Shepherd, Yi Hsuan Tiffany Lin, Charlotte Brard, Gianpaolo Grazioli, B. Thomas Carr
    更新日期:2018-07-12
  • Grape pomace in ewes diet: Effects on meat quality and the fatty acid profile of their suckling lambs
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-23
    P. Gómez-Cortés, C. Guerra-Rivas, B. Gallardo, P. Lavín, A.R. Mantecón, M.A. de la Fuente, T. Manso
    更新日期:2018-07-12
  • 更新日期:2018-07-12
  • PARAFAC HPLC-DAD metabolomic fingerprint investigation of reference and crossed coffees
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-30
    Filipe Corrêa Guizellini, Gustavo Galo Marcheafave, Miroslava Rakocevic, Roy Edward Bruns, Ieda Spacino Scarminio, Patricia Kaori Soares
    更新日期:2018-07-12
  • Changes in bovine milk fat globule membrane proteins caused by heat procedures using a label-free proteomic approach
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Yongxin Yang, Nan Zheng, Xiaowei Zhao, Jinhui Yang, Yangdong Zhang, Rongwei Han, Yunxia Qi, Shengguo Zhao, Songli Li, Fang Wen, Tongjun Guo, Changjiang Zang, Jiaqi Wang
    更新日期:2018-07-12
  • Role of prebiotics in regulation of microbiota and prevention of obesity
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-05
    Grethel Teresa Choque Delgado, Wirla Maria da Silva Cunha Tamashiro

    There is an increasing incidence in non-communicable diseases (NCD) such as obesity, diabetes and metabolic syndrome all over the world, despite of the governmental investments in healthy policies. Some of these diseases represent a high economic burden to individuals and society, demanding urgency in the identification of risk factors and appropriate solutions. Inadequate nutrition habits are an important risk factor for developing these diseases, and the consumption of functional foods such as prebiotics, probiotics, and phenolic compounds may contribute to mitigate them. It has been reported that the consumption of prebiotics can cause positive changes in the intestinal microbiota. The healthy microbiota, consisting mainly of Bifidobacterium and Lactobacillus, ferment prebiotics producing compounds that appear to play a protective role against metabolic diseases. Despite the growing number of publications on the effects of regular consumption of prebiotics in experimental models, additional studies on their effects on humans are needed to bring more subsidies to public health programs. This manuscript aims to review the literature on the possible benefits of ingestion of prebiotics in the control of obesity.

    更新日期:2018-07-12
  • Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-30
    Amir Ismail, Bruna L. Gonçalves, Diane V. de Neeff, Bárbara Ponzilacqua, Carolina F.S.C. Coppa, Henning Hintzsche, Muhammad Sajid, Adriano G. Cruz, Carlos H. Corassin, Carlos A.F. Oliveira
    更新日期:2018-07-12
  • Preparation and modification of high dietary fiber flour: A review
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-30
    Huijuan Zhang, Hongna Wang, Xinran Cao, Jing Wang
    更新日期:2018-07-12
  • Active packaging films with natural antioxidants to be used in meat industry: A review
    Food Res. Int. (IF 3.52) Pub Date : 2018-07-02
    Rubén Domínguez, Francisco J. Barba, Belén Gómez, Predrag Putnik, Danijela Bursać Kovačević, Mirian Pateiro, Eva M. Santos, Jose M. Lorenzo
    更新日期:2018-07-12
  • Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-28
    Rubén Agregán, Daniel Franco, Javier Carballo, Igor Tomasevic, Francisco J. Barba, Belén Gómez, Voster Muchenje, José M. Lorenzo
    更新日期:2018-07-12
  • Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-23
    Sol Zamuz, María López-Pedrouso, Francisco J. Barba, José M. Lorenzo, Herminia Domínguez, Daniel Franco

    The impact of chestnut extracts (Castanea sativa) from leaf, bur and hull at different concentrations on the shelf-life of beef patties during 18 days of refrigerated storage at (2 ± 1 °C) was studied and compared to control and synthetic antioxidant (BHT) samples. Total phenolics and in vitro antioxidant capacity of extracts were evaluated by using DPPH, FRAP, reducing power and oil accelerated oxidation test (peroxide value, conjugated dienes, p-anisidine and fatty acid profile). The microbial spoilage, colour parameters, lipid oxidation and sensorial properties were used to assess antioxidant activity in beef patties. The highest total phenolic content was found in bur extracts (43.68 ± 2.05 g/100 g lyophilized extract). In addition, bur extracts showed the strongest antioxidant activity in all in vitro assays. None of the evaluated extracts showed antimicrobial activity. The addition of hull extracts at 500 and 1000 ppm resulted in the highest (P < .05) metmyoglobin reduction in the surface of beef patties compared to control and the others batches after 15 days of storage. However, leaf extract at 1000 ppm was the most effective in inhibiting lipid oxidation. Overall, for all extracts evaluated, the increase in the concentration of chestnuts extracts improved the desired effect, hence our findings suggest the possibility of using chestnuts extracts (preferable a mixture from the different parts of the chestnut byproducts) rather than synthetic antioxidants. Finally, sensorial analysis did not show any detrimental effect from a sensory point of view, after the addition of chestnuts extracts, thus indicating a potential to develop chestnut extracts as food ingredients.

    更新日期:2018-07-12
  • New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-20
    Ana Y. Bustos, Graciela Font de Valdez, Silvina Fadda, María P. Taranto

    Bile acids (BA), the major components of bile, are biological detergents that facilitate the emulsification and solubilization of dietary lipids and also display potent antimicrobial activity, the bacterial membranes being their main targets. Considering the complicated nature of the stress produced by bile and BA, the microorganism tolerance requires different defence mechanisms including the presence of efflux pumps, bile salt hydrolase (BSH) enzyme, the intrinsic capacity of cells to maintain intracellular homeostasis and modifications in the architecture and composition of the cell membrane. Besides, the expression of proteins involved in carbohydrate and fatty acid metabolism, amino acid and nitrogenous base biosynthesis, and general stress response are commonly affected by the presence of bile. Among the microbial transformations, deconjugation of BA by BSH is the most important. Several studies indicate that BSH activity affects both the host physiology and the microbiota. In fact, it was strongly suggested that BSH could play an important role in the colonization and survival of bacteria in the gut. Also, recent work has shown that BSH and free BA participate in a variety of metabolic processes that include regulation of dietary lipid absorption, cholesterol metabolism, and energy and inflammation homeostasis. In this review we summarize recent advances in the understanding of the mechanisms involved in the tolerance of bacteria to bile, with special emphasis on the contributions of studies applying an omic approach. Besides, the physiological and ecological role of BSH enzyme and its relevance to human health as well as the function of bile acid as metabolic regulator are also discussed.

    更新日期:2018-07-12
  • Hardy kiwi leaves extracted by multi-frequency multimode modulated technology: A sustainable and promising by-product for industry
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-15
    Federica Marangi, Diana Pinto, Lizziane de Francisco, Rita C. Alves, Hélder Puga, Stefania Sut, Stefano Dall'Acqua, Francisca Rodrigues, M. Beatriz P.P. Oliveira
    更新日期:2018-07-12
  • Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-27
    Celia Rodríguez-Pérez, Ana María Gómez-Caravaca, Eduardo Guerra-Hernández, Lorenzo Cerretani, Belen García-Villanova, Vito Verardo
    更新日期:2018-07-12
  • Host: Microbiome co-metabolic processing of dietary polyphenols – An acute, single blinded, cross-over study with different doses of apple polyphenols in healthy subjects
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-08
    Kajetan Trošt, Maria M. Ulaszewska, Jan Stanstrup, Davide Albanese, Carlotta De Filippo, Kieran M. Tuohy, Fausta Natella, Cristina Scaccini, Fulvio Mattivi
    更新日期:2018-07-12
  • Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Dorota Żyżelewicz, Małgorzata Bojczuk, Grażyna Budryn, Zenon Zduńczyk, Jerzy Juśkiewicz, Adam Jurgoński, Joanna Oracz
    更新日期:2018-07-12
  • Valorizing coffee pulp by-products as anti-inflammatory ingredient of food supplements acting on IL-8 release
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-12
    Chiara Magoni, Ilaria Bruni, Lorenzo Guzzetti, Mario Dell'Agli, Enrico Sangiovanni, Stefano Piazza, Maria Elena Regonesi, Mariateresa Maldini, Roberto Spezzano, Donatella Caruso, Massimo Labra
    更新日期:2018-07-12
  • 更新日期:2018-07-12
  • 更新日期:2018-07-12
  • Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-25
    Adrienne L. Voelker, Jenna Miller, Cordelia A. Running, Lynne S. Taylor, Lisa J. Mauer
    更新日期:2018-07-12
  • Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Fernanda Demoliner, Priscila de Britto Policarpi, Lúcio Flavo Lopes Vasconcelos, Luciano Vitali, Gustavo Amadeu Micke, Jane Mara Block

    In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged.

    更新日期:2018-07-12
  • Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-26
    Imen Oueslati, Dhouha Krichene, Hédia Manaï, Wael Taamalli, Mokhtar Zarrouk, Guido Flamini
    更新日期:2018-07-12
  • The effects of person-related and environmental factors on consumers' decision-making in agri-food markets: The case of olive oils
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-19
    Melania Salazar-Ordóñez, Florian Schuberth, Elena R. Cabrera, Manuel Arriaza, Macario Rodríguez-Entrena

    Refined olive oil (ROO) and extra virgin olive oil (EVOO) categories are different products with respect to their objective quality. Nevertheless, this quality gap is not reflected in the purchase behaviour of consumers in Spain, which is the main producer country worldwide. On the basis of economic theory, the price gap could be a part of the explanation; however, the objective price gap between EVOO and ROO has been on average around €0.40 kg−1 since the 2007/2008 crop year in Spain. Therefore, this paper contributes to a more in-depth understanding of those factors, besides price, affecting consumers' decision-making process in olive oil markets. We examine how consumers build their purchase preferences towards two products – namely EVOO and ROO–based on their evaluative judgements shaped by person-related and environmental factors. In doing so, a theoretical model is proposed and an empirical application in southern Spain is presented, using variance-based structural equation modelling (SEM) by means of partial least squares path modelling (PLS). The results show how attitude towards EVOO and ROO play a key role in explaining both EVOO and ROO consumption. In addition, taste preferences are shown to have an overriding moderator effect on the relationship between attitude towards ROO and consumption. Negative anticipated consequences regarding EVOO are core to shape consumers' attitude towards ROO and also influence attitude towards the own product. Meanwhile, healthy shopping habits affect mainly attitude towards EVOO and the perceived value of private brands influences attitude towards ROO.

    更新日期:2018-07-12
  • Characterization of Roselle calyx from different geographical origins
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Nurul Hanisah Juhari, Wender L.P. Bredie, Torben Bo Toldam-Andersen, Mikael Agerlin Petersen
    更新日期:2018-07-12
  • Effects of emotional responses to certain foods on the prediction of consumer acceptance
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-28
    Grazina Juodeikiene, Daiva Zadeike, Dovile Klupsaite, Darius Cernauskas, Elena Bartkiene, Vita Lele, Vesta Steibliene, Virginija Adomaitiene
    更新日期:2018-07-12
  • Bioinactivation FE: A free web application for modelling isothermal and dynamic microbial inactivation
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-25
    Alberto Garre, Marta Clemente-Carazo, Pablo S. Fernández, Roland Lindqvist, Jose A. Egea
    更新日期:2018-07-12
  • Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-26
    Fatma Boukid, Barbara Prandi, Elena Vittadini, Enrico Francia, Stefano Sforza
    更新日期:2018-07-12
  • The role of phenolic compounds on olive oil aroma release
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-23
    Alessandro Genovese, Ni Yang, Robert Linforth, Raffaele Sacchi, Ian Fisk
    更新日期:2018-07-12
  • 更新日期:2018-07-12
  • Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Frederik Janssen, Arno G.B. Wouters, Bram Pareyt, Lien R. Gerits, Jan A. Delcour, Etienne Waelkens, Rita Derua
    更新日期:2018-07-12
  • Barbary partridge meat quality as affected by Hermetia illucens and Tenebrio molitor larva meals in feeds
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Giulia Secci, Giuseppe Moniello, Laura Gasco, Fulvia Bovera, Giuliana Parisi
    更新日期:2018-07-12
  • Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-19
    Cong Ren, Wenfei Xiong, Dengfeng Peng, Yun He, Peiyuan Zhou, Jing Li, Bin Li
    更新日期:2018-07-12
  • Influence of methyl jasmonate foliar application to vineyard on grape volatile composition over three consecutive vintages
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Teresa Garde-Cerdán, Gastón Gutiérrez-Gamboa, Elisa Baroja, Pilar Rubio-Bretón, Eva P. Pérez-Álvarez
    更新日期:2018-07-12
  • Enzyme-controlled hygroscopicity and proton dynamics in sea cucumber (Stichopus japonicus) ovum peptide powders
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Ke Wang, Na Sun, Dongmei Li, Sheng Cheng, Liang Song, Songyi Lin
    更新日期:2018-07-12
  • Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Consuelo Pita-Calvo, Esther Guerra-Rodríguez, Jorge A. Saraiva, Santiago P. Aubourg, Manuel Vázquez
    更新日期:2018-07-12
  • Adsorption of catechin onto cellulose and its mechanism study: Kinetic models, characterization and molecular simulation
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-21
    Yujia Liu, Danyang Ying, Luz Sanguansri, Yanxue Cai, Xueyi Le
    更新日期:2018-07-12
  • 更新日期:2018-07-12
  • Structure and rheology of oleogels made from rice bran wax and rice bran oil
    Food Res. Int. (IF 3.52) Pub Date : 2018-06-19
    Khakhanang Wijarnprecha, Kornkanok Aryusuk, Pravit Santiwattana, Sopark Sonwai, Dérick Rousseau
    更新日期:2018-07-12
Some contents have been Reproduced with permission of the American Chemical Society.
Some contents have been Reproduced by permission of The Royal Society of Chemistry.
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