2,276 results match your criteria Food Research International [Journal]


Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose.

Food Res Int 2019 Jun 13;120:92-101. Epub 2019 Feb 13.

School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.

In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analysis. Six esters were selected as the key odour-active compounds by omission Tests. Perceptual interaction among esters was investigated through odour thresholds and intensity of six esters and fifteen binary mixtures. Read More

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http://dx.doi.org/10.1016/j.foodres.2019.01.064DOI Listing

Double emulsions with olive leaves extract as fat replacers in meat systems with high oxidative stability.

Food Res Int 2019 Jun 12;120:904-912. Epub 2018 Dec 12.

Dpto. Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile. Electronic address:

Double emulsions (DE) with a healthy oil blend as lipid phase and an olive leave extract (OLE) encapsulated in the internal aqueous phase (DE/OLE) were incorporated as fat replacers in meat systems, in order to improve both the lipid profile and the oxidative stability. After 14 days of storage at 4 °C, DE/OLE showed good physical stability (90% of globule population was still below 10 μm diameter), and high antioxidant capacity (over 80%), longer than time required for this type of food ingredients. A high correlation was found between the remaining oleuropein content and the antioxidant capacity in both meat systems with DE/OLE (MS-DE/OLE) and meat systems with the oil blend as liquid oil and non-encapsulated OLE (MS-L/OLE). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.12.014DOI Listing
June 2019
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The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products.

Food Res Int 2019 Jun 27;120:895-903. Epub 2018 Nov 27.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.

This study aimed to examine the feasibility of improving umami taste of peanut protein isolate hydrolysate (PPIH) and its fractions (obtained via ethanol precipitation and gel filtration chromatography) and peptide constituents, through their reactions with glucose at 98 °C for 70 min (Maillard reaction). To get insights into the characteristics of the peptide contributors with high umami intensity and/or umami-enhancing activity, Maillard reaction-guided and sensory-guided fractionation and characterization using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) and eXpose algorithm calculation method were subsequently involved. Three umami and umami-enhancing peptides, three umami-enhancing peptides with other tastes, three bitter peptides and one astringent peptide were found. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.055DOI Listing

Evaluating the impact of supercritical-CO pressure on the recovery and quality of oil from "horchata" by-products: Fatty acid profile, α-tocopherol, phenolic compounds, and lipid oxidation parameters.

Food Res Int 2019 Jun 27;120:888-894. Epub 2018 Nov 27.

Preventive Medicine and Public Health Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.

The effect of supercritical carbon dioxide (SC-CO) (10-40 MPa) and conventional extraction (CE) to recover oil from by-products obtained during "horchata" production was assessed. To evaluate both extraction techniques, the fatty acid composition, polyphenols, α-tocopherol, antioxidant capacity and lipid oxidation parameters of the extracts obtained were analysed. A linear relationship between extraction pressure and oil yield was observed. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.054DOI Listing

Jaboticaba peel powder and jaboticaba peel aqueous extract reduces obesity, insulin resistance and hepatic fat accumulation in rats.

Food Res Int 2019 Jun 27;120:880-887. Epub 2018 Nov 27.

Department of Food and Nutrition, School of Food Engineering, University of Campinas, 80 Monteiro Lobato St, Campinas, SP, Brazil.

This study investigated the effects of freeze-dried jaboticaba peel (FJP) and jaboticaba tea (JE) on obesity parameters of diet-induced obese rats. Thirty-six male Wistar rats were distributed into six groups: AIN-93 M feed a normal control diet; HFF (obese control) feed a high-fat and fructose diet; Prevention FJP (P. FJP) and Treatment FJP (T. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183093
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http://dx.doi.org/10.1016/j.foodres.2018.11.053DOI Listing
June 2019
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Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice.

Food Res Int 2019 Jun 27;120:872-879. Epub 2018 Nov 27.

Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, n. 9500, CEP 91501-970 Porto Alegre, RS, Brazil.. Electronic address:

Linseed oil was nanoencapsulated with chia seed mucilage (CSM) as structuring material. Linseed oil nanoparticles (LO-NP) were evaluated regarding particle size distribution, zeta potential, pH, viscosity, encapsulation efficiency, loading capacity, morphology, FT-IR and thermal properties. Furthermore, the nanoparticles were spray-dried, and oxidative stability was evaluated during 28 days under storage at accelerated conditions (40 °C). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.052DOI Listing
June 2019
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Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content.

Food Res Int 2019 Jun 27;120:865-871. Epub 2018 Nov 27.

Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. Electronic address:

Hazelnuts and their skins are important sources of health-promoting compounds. In this study, serotonin, a neuroactive compound, and its precursor tryptophan in 14 hazelnuts, almost all hazelnut varieties in Turkey, in two consecutive harvest years were investigated. Serotonin content of hazelnut skins and the effect of roasting on the serotonin content of hazelnuts were also revealed for the first time. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.051DOI Listing

Disentanglement of the secrets of aluminium in acidophilic tea plant (Camellia sinensis L.) influenced by organic and inorganic amendments.

Food Res Int 2019 Jun 27;120:851-864. Epub 2018 Nov 27.

Upper Assam Advisory Centre, Tea Research Association, Dikom 786101, Dibrugarh, Assam, India. Electronic address:

Field experiment was carried out for four years in mature tea (Camellia sinensis L.) growing plot to investigate the impacts of different doses of inorganic and organic fertilizers on aluminium (Al) distribution pattern in soil and different parts of tea plant, leaf pigment concentration, gas exchange parameters, as well as the yield of tea. Results indicated that application of 6 × 10 kg compost ha significantly increased the dry matter yields of tea. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.049DOI Listing
June 2019
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Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.

Food Res Int 2019 Jun 27;120:839-850. Epub 2018 Nov 27.

Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia n° 4, San Cibrao das Viñas, Ourense 32900, Spain. Electronic address:

The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.048DOI Listing
June 2019
1 Read

Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion.

Food Res Int 2019 Jun 16;120:83-91. Epub 2019 Feb 16.

Department of Food Science, University of Otago, Dunedin, New Zealand.

Casein, whey proteins and monoglycerides are emulsifiers that adsorb at the oil-water interface to form and stabilise emulsions. This study aims to understand the effect of different milk protein compositions (ratio of sodium caseinate and whey protein concentrate (WPC)) with glycerol monooleate (GMO) on physicochemical properties, creaming and oxidative stability of the emulsions. Model emulsions with five different protein compositions were prepared by microfluidisation. Read More

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http://dx.doi.org/10.1016/j.foodres.2019.02.026DOI Listing

Bootstrap parametric GB2 and bootstrap nonparametric distributions for studying shiga toxin-producing Escherichia coli strains growth rate variability.

Food Res Int 2019 Jun 22;120:829-838. Epub 2018 Nov 22.

Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA. Electronic address:

Shiga toxin-producing Escherichia coli (VTEC) strains, including the serotype O157:H7, are considered foodborne pathogens. Transmission occurs through consumption of undercooked meat, unpasteurized dairy products, vegetables, or contaminated water. The variability of pathogenic and nonpathogenic E. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.045DOI Listing

Influence of cooling rate on partial coalescence in natural dairy cream.

Food Res Int 2019 Jun 22;120:819-828. Epub 2018 Nov 22.

Laboratory of Food Technology and Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium.

The presence of a fat crystal network throughout the fat droplets of an oil-in-water emulsion is a requisite for partial coalescence. The characteristics of this fat crystal network determine greatly the kinetics of partial coalescence. In this study the fat crystal network was manipulated by altering the cooling rate applied to natural cream. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183092
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http://dx.doi.org/10.1016/j.foodres.2018.11.044DOI Listing
June 2019
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Carotenoid profiling of five microalgae species from large-scale production.

Food Res Int 2019 Jun 20;120:810-818. Epub 2018 Nov 20.

CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.

The carotenoid profiles of biomass from five eukaryotic microalgae, Porphyridium cruentum, Isochrysis galbana, Phaeodactylum tricornutum, Tetraselmis suecica and Nannochloropsis gaditana, produced at an industrial plant in outdoor photobioreactors, were investigated. Pigments were solvent-extracted after an ultrasonic pre-treatment and separated by HPLC-photodiode-array using a reversed-phase C18 column. Microalgae showed species-specific carotenoid profiles. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.043DOI Listing
June 2019
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Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon "Kaki Tipo" cv, cultivated in Italy.

Food Res Int 2019 Jun 18;120:800-809. Epub 2018 Nov 18.

Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy.

The proanthocyanidins and carotenoids composition of peel and pulp from persimmon "Seedless Pollination Variant Non-Astringent" cultivar during ripening was evaluated. Phloroglucinolysis method, combined with HPLC separation, confirmed three terminal units, the flavonol myricetin, in addition to the typical flavan-3-ols catechin and epicatechin. The extender units were epicatechin, epigallocatechin, epigallocatechin-3-O-gallate, epicatechin-3-O-gallate, and catechin. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.041DOI Listing
June 2019
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Pulsed electric field: Effect on in-vitro simulated gastrointestinal protein digestion of deer Longissimus dorsi.

Food Res Int 2019 Jun 19;120:793-799. Epub 2018 Nov 19.

Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Electronic address:

The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cold-boned deer Longissimus dorsi was elucidated. PEF treated samples viz. T (2. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.040DOI Listing

Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China.

Food Res Int 2019 Jun 18;120:784-792. Epub 2018 Nov 18.

Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China.

The aim of this study was to investigate the shelf-life and microbial community dynamics of super-chilled vacuum-packaged beef striploins imported from Australia to China after approximately five weeks of shipping time and an additional 15 weeks of storage at -1 °C ± 0.5 °C. Data analysis using a mixed model (REML) with time as the fixed effect and portion as a random effect, showed that the only beef quality trait that changed during storage was total volatile basic nitrogen (TVBN; P < . Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.039DOI Listing

Simultaneous immunofluorescent imaging of gliadins, low molecular weight glutenins, and high molecular weight glutenins in wheat flour dough with antibody-quantum dot complexes.

Food Res Int 2019 Jun 18;120:776-783. Epub 2018 Nov 18.

Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN 47907, United States. Electronic address:

Gluten proteins and their impact in the quality of wheat based food products is well known. In order visualize the 'in situ' distribution of low molecular weight glutenins, high molecular weight glutenins, and gliadins simultaneously in wheat doughs we needed to overcome and eliminate dough auto-fluorescence, and to develop a reliable immunostaining procedure for their simultaneous detection in wheat doughs. We are studying different auto-fluorescence quenchers used in biological fluorescent imaging and their effect on dough auto-fluorescence removal, and the effect of different fixative mediums on the adhesion of wheat flours doughs onto microscope slides. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.038DOI Listing

Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe.

Food Res Int 2019 Jun 19;120:763-775. Epub 2018 Nov 19.

NOFIMA AS, Norway.

Non-thermal food processing technologies are becoming more important in the organic food sector because, beyond preserving the organic feature, they could offer organic products with additional benefits in terms of enhanced nutritional content and healthiness as well as better sensory properties that could satisfy the more complex demands of organic consumers. Berries have a well-known health benefits and show increasing market shares in European markets while dehydration can increase the food convenience in terms of extended shelf-life. This study investigates for the first time organic consumers' stated preferences, attitudes and individual differences for a non-thermal organic processing technology. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.037DOI Listing
June 2019
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Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation.

Food Res Int 2019 Jun 18;120:756-762. Epub 2018 Nov 18.

International Joint Research Laboratory for Lipid Nutrition and Safety at Jiangnan University, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.

Indices including conductivity, short-chain carboxylic acids, total polar material, acid value, peroxide value and fatty acid composition in water or oil were monitored during Rancimat test of soybean oil from 90 °C to 120 °C. Formic, acetic, propionic and butyric acids in water were detected by ion chromatography. The results showed that all indices had two-stage oxidation rates of initiation (k) and propagation (k) at each temperature. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.036DOI Listing
June 2019
3 Reads

Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature.

Food Res Int 2019 Jun 18;120:748-755. Epub 2018 Nov 18.

Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address:

Oat β-glucan (BG) is a natural non-ionic polysaccharide that can be used as a functional ingredient in food, cosmetic, and pharmaceutical applications. Tannic acid (TA) is a natural polyphenol with demonstrated biological activity and a long history of industrial application. In the present work, colloidal complexes were formed by mixing TA and BG solutions together. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.034DOI Listing

Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines.

Food Res Int 2019 Jun 19;120:740-747. Epub 2018 Nov 19.

Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy. Electronic address:

Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds analysis. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.033DOI Listing

Organic Houttuynia cordata Thunb harbors higher abundance and diversity of antibiotic resistance genes than non-organic origin, suggesting a potential food safe risk.

Food Res Int 2019 Jun 18;120:733-739. Epub 2018 Nov 18.

School of Food and Bioengineering, Xihua University, Chengdu 610039, China.

The organic agricultural products has been growing rapidly in recent years. However, a potential food safe risk, resulted by introduction more antibiotic resistant genes (ARGs) accompanied with animal manure using to organic farming, has long been overlooked. In current study, the bacterial community, 22 tetracycline, 3 aminoglycoside and 4 β-lactams ARGs were respectively investigated in the organic, chemical and wild Houttuynia cordata Thunb (HCT). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.032DOI Listing

Reduction of β-ODAP and IP contents in Lathyrus sativus L. seed by high hydrostatic pressure.

Food Res Int 2019 Jun 14;120:73-82. Epub 2019 Feb 14.

Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany. Electronic address:

Grass pea (Lathyrus sativus L.) seeds contain an endogenous neurotoxic non-proteinogenic amino acid, β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP), a major limiting factor-for their human consumption. Furthermore, phytate (IP), a well-known antinutrient is present in concentration capable of hindering bioavailability of iron (Fe), zinc (Zn), calcium (Ca), phosphorus (P) and other micronutrients from the seeds. Read More

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http://dx.doi.org/10.1016/j.foodres.2019.02.011DOI Listing
June 2019
2 Reads

Controlled fermentation of rapeseed presscake by Rhizopus, and its effect on some components with relevance to human nutrition.

Food Res Int 2019 Jun 18;120:726-732. Epub 2018 Nov 18.

Department of Nutritional, Food & Consumer Sciences (OE), Fulda University of Applied Sciences, Leipziger Str. 123, 36037 Fulda, Germany.

The use of rapeseed protein could contribute to meeting the increasing demand for plant proteins with high biological value in human nutrition. In order to make rapeseed presscake fit for human consumption, the presscake was fermented by using the tempeh mould, Rhizopus microsporus var. oligosporus. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.031DOI Listing

Designing selenium functional foods and beverages: A review.

Food Res Int 2019 Jun 17;120:708-725. Epub 2018 Nov 17.

ITMO University, Lomonosova Street 9, 191002 St. Petersburg, Russian Federation.

A functional food is any food that has (a) specific nutrient(s) added to it for a specific functional purpose. Selenium (Se) is a metalloid that belongs to group 16 of the periodic table. It may be obtained from myriad sources like soil, water, and living organisms. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.029DOI Listing
June 2019
2 Reads

Purification, identification and characterization of two novel antioxidant peptides from finger millet (Eleusine coracana) protein hydrolysate.

Food Res Int 2019 Jun 16;120:697-707. Epub 2018 Nov 16.

Academy of Scientific and Innovative Research (AcSIR), CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061, India. Electronic address:

Antioxidant peptides were successfully identified from a finger millet protein hydrolysate. The trypsin hydrolysate showed a higher degree of hydrolysis (17.47 ± 0. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.028DOI Listing

Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.

Food Res Int 2019 Jun 15;120:688-696. Epub 2018 Nov 15.

Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA. Electronic address:

Red cabbage anthocyanin extract contains cyanidin derivatives as various non-, mono-, and di-acylated forms capable of expressing various colors from red to blue. The objective of this study was to develop a simple solid phase extraction (SPE) method to fractionate and segregate di-acylated anthocyanins which have greater stability and more desirable blue colorimetric properties. Two different sorbents with different separation chemistries: SCX (Strong Cation Exchange) and C18 sorbents were evaluated. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.026DOI Listing
June 2019
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Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp.

Food Res Int 2019 Jun 14;120:679-687. Epub 2018 Nov 14.

College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, China. Electronic address:

Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the growth of undesirable microorganisms. In this study, the cooperation between lactic acid bacteria (LAB) strains (Lactobacillus plantarum AB-1 and Lactobacillus casei) regulated by the AI-2/LuxS was investigated in vitro and on shrimp. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.025DOI Listing
June 2019
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Bacterial communities in prepared foods available at supermarkets in Beijing, China.

Food Res Int 2019 Jun 14;120:668-678. Epub 2018 Nov 14.

Chinese Academy of Inspection and Quarantine, No.11, Ronghua South Street, Daxing District, Beijing 100176, China. Electronic address:

Prepared foods have received increasing attention owing to their convenience, rapidness, and ease of processing in a fast-paced life. The bacterial diversity and composition vary among different prepared foods and are closely related to food safety and human health. However, the knowledge on the bacterial community in prepared foods is still limited. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.024DOI Listing
June 2019
2 Reads

Liposomes loaded with phenolic extracts of Spirulina LEB-18: Physicochemical characterization and behavior under simulated gastrointestinal conditions.

Food Res Int 2019 Jun 14;120:656-667. Epub 2018 Nov 14.

Centro de Engenharia Biológica, Universidade do Minho, Campus de Gualtar, Braga 4710-057, Portugal; INL - International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga, Braga 4715-330, Portugal. Electronic address:

Liposomes composed of rice (RL) and soybean (SL) lecithins were produced by reverse phase evaporation and used for the encapsulation of phenolic extracts from Spirulina LEB-18 (S-RL and S-SL for liposomes of rice and soybean lechitin, respectively). Liposomes were characterized in terms of size distribution, polydispersity index, and ζ-potential; the chemical interactions between the phenolic compounds from Spirulina and liposomes were evaluated by Fourier Transform Infrared Spectroscopy (FTIR), and X-ray diffraction (XRD) and differential scanning calorimetry (DSC) were used to evaluate their crystallinity pattern. The release behavior of phenolic extracts was evaluated under two different pH conditions. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.023DOI Listing

Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions.

Food Res Int 2019 Jun 14;120:650-655. Epub 2018 Nov 14.

Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea. Electronic address:

Omija (Schisandra chinesis Baillon) is a cluster of berries, mainly cultivated in East Asian countries. The objective of this study was to conduct an instrumental volatile flavor analysis and descriptive analysis of omija samples using headspace stir-bar sorptive extraction gas chromatography-mass spectrometry. Three omija fruits were included and pre-treated using three different methods: frozen omija (FO), frozen-blended omija (FBO), and freeze-dried omija (FDO). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.022DOI Listing
June 2019
2 Reads

Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin.

Food Res Int 2019 Jun 13;120:643-649. Epub 2018 Nov 13.

Food Technology, Agricultural Engineering School, University of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.

The effect of the addition of rennet from different origin (animal, plant and microbial) on the release of potential antioxidant peptides was evaluated in hard cow milk cheese. After cheese making, chemical parameters, colour, TBARs and riboflavin content were determined in the final product. Antioxidant activity of the water soluble extracts from cheese was evaluated by the DPPH radical scavenging and metal chelating activity assays. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.019DOI Listing
June 2019
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Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity.

Food Res Int 2019 Jun 10;120:631-642. Epub 2018 Nov 10.

Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro 76010, Mexico. Electronic address:

Moringa oleifera is a plant recognized for its compounds such as dietary fiber (oligosaccharides, amongst others) and polyphenols, with biological activities. These properties depend on bioactive compounds (BC) interactions with food matrix/digestion conditions, which have not been evaluated. Thus, the aim of this study was to evaluate the bioaccessibility, intestinal permeability and antioxidant capacity of BC (free-phenolic compounds (PC); and mono/oligosaccharides (MOS)) from Moringa oleifera leaves (ML) powder during in vitro gastrointestinal digestion. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.017DOI Listing

First characterization of Pompia intrea candied fruit: The headspace chemical profile, polar extract composition and its biological activities.

Food Res Int 2019 Jun 9;120:620-630. Epub 2018 Nov 9.

Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale, 72, Cagliari 09124, Italy. Electronic address:

Extracts obtained from Pompia intrea (PI), a traditional candied fruit whose main ingredient is the pompia fruit (Citrus monstruosa L.) were evaluated for the first time. Volatile compounds were evaluated by headspace solid-phase microextraction (HS-SPME) followed by GC-FID/MS analyses. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.016DOI Listing

Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.

Food Res Int 2019 Jun 14;120:62-72. Epub 2019 Feb 14.

Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Qld 4108, Australia. Electronic address:

Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When fortifying beverages with fibre, however, the insoluble dietary fibre components present in wholegrains often contribute to unpleasant gritty sensations making the products unpalatable. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969193007
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http://dx.doi.org/10.1016/j.foodres.2019.01.070DOI Listing
June 2019
2 Reads

Role of the oil on glyceryl monostearate based oleogels.

Food Res Int 2019 Jun 12;120:610-619. Epub 2018 Nov 12.

Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address:

The high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.013DOI Listing
June 2019
2 Reads

Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate.

Food Res Int 2019 Jun 9;120:603-609. Epub 2018 Nov 9.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China; National Research Center of Soybean Engineering and Technology, Harbin 150030, China. Electronic address:

Seeking for healthier dietary foods without compromising their quality has become the first choice for consumers. Various components in foods are able to interact with each other and form conjugates to improve their functionality and nutritional value. The present study investigated on the formation and structural properties of covalently linked conjugates using soy protein isolate (SPI) and black rice anthocyanins at different ratios. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183089
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http://dx.doi.org/10.1016/j.foodres.2018.11.011DOI Listing
June 2019
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In vitro modulation of human gut microbiota composition and metabolites by Bifidobacterium longum BB-46 and a citric pectin.

Food Res Int 2019 Jun 9;120:595-602. Epub 2018 Nov 9.

Department of Food and Nutrition, School of Pharmaceutical Sciences, State University of São Paulo (UNESP), Araraquara, SP 14801-902, Brazil. Electronic address:

The gut microbiota composition and its metabolites have high impact on human health. Exploitation of prebiotics and probiotics for modulation of gut microbiota can lead to promising outcomes. This study aimed to evaluate the effects of the probiotic strain Bifidobacterium longum BB-46 alone and in combination with a citric pectin from lemon on the gut microbiota from healthy adults using the Simulator of Human Intestinal Microbial Ecosystem (SHIME). Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183089
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http://dx.doi.org/10.1016/j.foodres.2018.11.010DOI Listing
June 2019
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Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.

Food Res Int 2019 Jun 7;120:586-594. Epub 2018 Nov 7.

School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia. Electronic address:

Temporal Dominance of Sensations (TDS) is a sensory descriptive tool that provides information about the sequence of the dominant attributes in a product when processed in the oral cavity and their subsequent changes over time. In humans, texture perception of any food is a dynamic process that plays a major role in the acceptance of the food. The TDS tool allows understanding the dynamic textural sensation in the mouth. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.009DOI Listing

UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China.

Food Res Int 2019 Jun 9;120:577-585. Epub 2018 Nov 9.

Chengdu Medical College, Chengdu 610500, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China. Electronic address:

Nucleic acid constituents are the main functional ingredients in edible fungi, therefore understanding the nucleic acid constituents of edible fungi often eaten on the table by the Chinese people is of significant value. In this study, Sichuan Provincial Center for Disease Control and Prevention collected 147 samples of edible fungi (including certain species that the Chinese often eat) from different parts of the Sichuan Basin. A new UPLC-QqQ/MS method has been developed to determine the 17 nucleic acid constituents in these 147 samples, including guanosine, adenosine, uridine, cytidine, inosine, thymidine, xanthosine dehydrate, 2'-deoxyguanosine, 2'-deoxyadenosine, 2'-deoxyuridine, 2'-deoxycytidine, 2'-deoxyinosine, guanosine 5'-monophosphate, adenosine 5'-monophosphate, uridine 5'-monophosphate, cytidine 5'-monophosphate, and inosine 5'-monophosphate. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.008DOI Listing

Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes.

Food Res Int 2019 Jun 5;120:568-576. Epub 2018 Nov 5.

Department of Life Sciences, University of Modena and Reggio Emilia, Italy; Biogest-Siteia, Centro per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Italy.. Electronic address:

Old wheat genotypes are perceived by consumers as healthier than modern ones. The release of gluten peptides with in vitro digestion and the content of potentially prebiotic carbohydrates (i.e. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.007DOI Listing
June 2019
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Understanding the effect of Pulsed Electric Fields on multilayered solid plant foods: Bunching onions (Allium fistulosum) as a model system.

Food Res Int 2019 Jun 8;120:560-567. Epub 2018 Nov 8.

Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North, New Zealand. Electronic address:

While it is well known that the nature of the applied electric field and the heterogeneity of the tissue can influence the impact of PEF treatment on the plant tissues found in plant-based foods, few studies have investigated the influence of PEF on plant structures that are made up of multiple structurally similar organs. The aim of this study was to understand the effect of pulsed electric fields (PEF), at different electric field strengths (0, 0.3, 0. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.006DOI Listing
June 2019
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Evaluation of E-beam irradiation and storage time in pork exudates using NMR metabolomics.

Food Res Int 2019 Jun 5;120:553-559. Epub 2018 Nov 5.

Centro de Asistencia a la Investigación de Resonancia Magnética Nuclear y de Espín Electrónico, Universidad Complutense de Madrid, 28040 Madrid, Spain.

Seventy-two exudates from pork tenderloin samples, subjected to E-beam irradiation treatments, have been employed to monitor, through H NMR analysis, the effects of irradiation dose (0, 1, 2 and 6 kGy) and storage time (1, 6 and 12 days). As far as we know, this is the first study where meat exudate is employed to monitor the effects of irradiation dose and storage time. The H NMR spectra, obtained after ~ 2 min, allowed to determine the main components of the pork exudate. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.005DOI Listing
June 2019
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Human urine metabolomic signature after ingestion of polyphenol-rich juice of purple grumixama (Eugenia brasiliensis Lam.).

Food Res Int 2019 Jun 5;120:544-552. Epub 2018 Nov 5.

Department of Food Science and Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, Brazil; Food Research Center (FoRC), CEPID-FAPESP (Research Innovation and Dissemination Centers São Paulo Research Foundation), São Paulo, Brazil. Electronic address:

Polyphenol intake has been associated with health promotion because of its interaction with several metabolic pathways. This study investigates changes in the urine metabolome following acute intake of polyphenol-rich juice, purple grumixama juice. Grumixama (Eugenia brasiliensis Lam. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183088
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http://dx.doi.org/10.1016/j.foodres.2018.11.004DOI Listing
June 2019
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The behavior of umami components in thermally treated yeast extract.

Food Res Int 2019 Jun 5;120:534-543. Epub 2018 Nov 5.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.

Umami proteolytics are natural food flavor alternatives to glutamate. In this study, key umami taste fractions were separated and purified from thermally treated yeast extract (YE) to yield fifteen umami peptides. Systematic approaches using sensory-guided fractionation on taste-active umami proteolytics separation and detection were utilized. Read More

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https://linkinghub.elsevier.com/retrieve/pii/S09639969183088
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http://dx.doi.org/10.1016/j.foodres.2018.11.002DOI Listing
June 2019
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Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation.

Food Res Int 2019 Jun 2;120:523-533. Epub 2018 Nov 2.

Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China. Electronic address:

Beneficial properties attributed to the intake of blackberry fruit are associated with the presence of high content of anthocyanins. However, their low absorption and accumulation in the gut have generated the belief that gut metabolites of anthocyanins are probably reason for their protective effects. In this study, blackberry anthocyanins were prepared and subjected to in vitro human gut microbiota fermentation at different time intervals (0-48 h) to study their gut metabolites and antioxidant properties. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.11.001DOI Listing

In-vitro antioxidant capacity and cytoprotective/cytotoxic effects upon Caco-2 cells of red tilapia (Oreochromis spp.) viscera hydrolysates.

Food Res Int 2019 Jun 19;120:52-61. Epub 2019 Feb 19.

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, Valencia 46100, Spain. Electronic address:

The antioxidant capacity of red tilapia viscera hydrolysates (RTVH) with different degrees of hydrolysis (DH) as well as their ultrafiltration membrane fractions, were analyzed using different chemical assays. Their protective effects against oxidative stress were evaluated using HO-stressed human intestinal differentiated Caco-2. The highest antioxidant capacity was obtained with a DH of 42. Read More

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http://dx.doi.org/10.1016/j.foodres.2019.02.029DOI Listing

Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.

Food Res Int 2019 Jun 2;120:514-522. Epub 2018 Nov 2.

University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstraße 12, 70599 Stuttgart, Germany. Electronic address:

A wild plant (Sanguisorba albanica) from Kosovo exhibits an appealing aroma, which was perceived as intensely fresh, green, and slightly sweetish with hints of cucumber, melon, and green tea. The characteristic aroma of S. albanica was analyzed for the first time by employing advanced molecular sensory techniques coupled with multiple headspace solid phase microextraction (MHS-SPME). Read More

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http://dx.doi.org/10.1016/j.foodres.2018.10.093DOI Listing

Relating crystallization behavior of monoacylglycerols-diacylglycerol mixtures to the strength of their crystalline network in oil.

Food Res Int 2019 Jun 1;120:504-513. Epub 2018 Nov 1.

Laboratory of Food Technology & Engineering, Department of Food technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

Diacylglycerols (DAGs) are interesting oil structuring molecules as they are structurally similar to triacylglycerols (TAGs), but are metabolized differently which results in weight loss and improved blood cholesterol levels upon dietary replacement of TAGs with DAGs. Many commercial products consist of a mixture of monoacylglycerols (MAGs) and DAGs, yet the effect of MAGs on the crystallization behavior of DAGs is still to be unraveled. Two types of commercial MAGs, one originating from hydrogenated palm stearin and one of hydrogenated rapeseed oil, were added in concentrations 1, 2 and 4% to 20% DAGs derived from hydrogenated soybean oil. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.10.092DOI Listing
June 2019
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Chemistry, pharmacology and new trends in traditional functional and medicinal beverages.

Food Res Int 2019 Jun 3;120:478-503. Epub 2018 Nov 3.

Programa de Pós-graduação em Engenharia Química, Universidade de Uberaba-UNIUBE, Campus Aeroporto, Av. Nenê Sabino 1802, CEP 38055-500 Uberaba, MG, Brazil. Electronic address:

Functional and medicinal beverages consumption plays an important role in human health, considering that metabolites, with a wide range of pharmacological effects, are inserted in the human diet. Nowadays, the most consumed beverages are obtained from Camellia sinensis leaves and coffee grain processing, and contain different classes of polyphenols and phenolic acids in their phytochemical composition. Besides C. Read More

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http://dx.doi.org/10.1016/j.foodres.2018.10.091DOI Listing