Coffee silverskin extracts: quantification of 30 bioactive compounds by a new HPLC-MS/MS method and evaluation of their antioxidant and antibacterial activities
Publication date: Available online 26 February 2020Source: Food Research InternationalAuthor(s): Franks Kamgang Nzekoue, Simone Angeloni, Luciano Navarini, Cristina Angeloni, Michela Freschi, Silvana Hrelia, Luca A. Vitali, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli (Source: Food Research International)
Source: Food Research International - February 27, 2020 Category: Food Science Source Type: research

Tea chemistry – What do and what don’t we know? – A micro review
Publication date: June 2020Source: Food Research International, Volume 132Author(s): Ulrich H. Engelhardt (Source: Food Research International)
Source: Food Research International - February 27, 2020 Category: Food Science Source Type: research

Oxygen as a key parameter in in vitro dynamic and multi-compartment models to improve microbiome studies of the small intestine?
Publication date: Available online 25 February 2020Source: Food Research InternationalAuthor(s): S. Dufourny, N. Everaert, S. Lebrun, M. Didelez, J. Wavreille, E. Froidmont, P. Rondia writing, V. Delcenserie (Source: Food Research International)
Source: Food Research International - February 26, 2020 Category: Food Science Source Type: research

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
Publication date: June 2020Source: Food Research International, Volume 132Author(s): Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig, Milomir Filipović, Vural Gökmen (Source: Food Research International)
Source: Food Research International - February 26, 2020 Category: Food Science Source Type: research

Protein-neutral polysaccharide nano- and micro-biopolymer complexes fabricated by lactoferrin and oat β-glucan: Structural characteristics and molecular interaction mechanisms
Publication date: June 2020Source: Food Research International, Volume 132Author(s): Wei Yang, Chujun Deng, Linshuang Xu, Weiping Jin, Jie Zeng, Bo Li, Yanxiang Gao (Source: Food Research International)
Source: Food Research International - February 26, 2020 Category: Food Science Source Type: research

1H NMR-based metabolomics study of breast meat from Pekin and Linwu duck of different ages and relation to meat quality
Publication date: Available online 24 February 2020Source: Food Research InternationalAuthor(s): Xiangrong Wang, Guitao Jiang, Ermias Kebreab, Jinghui Li, Xiaoyu Feng, Chuang Li, Xu Zhang, Xuan Huang, Chengkun Fang, Rejun Fang, Qiuzhong Dai (Source: Food Research International)
Source: Food Research International - February 26, 2020 Category: Food Science Source Type: research

Phenolic composition, antioxidant potential and health benefits of citrus peel
Publication date: June 2020Source: Food Research International, Volume 132Author(s): Balwinder Singh, Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh (Source: Food Research International)
Source: Food Research International - February 26, 2020 Category: Food Science Source Type: research

Influence of pathogen contamination on beef microbiota under different storage temperatures
Publication date: June 2020Source: Food Research International, Volume 132Author(s): HyeLim Choi, Bo Kyoung Hwang, Bong-Soo Kim, Sang Ho Choi (Source: Food Research International)
Source: Food Research International - February 26, 2020 Category: Food Science Source Type: research

Evaluation of carbohydrates and quality parameters in 6 types of commercial teas by targeted statistical analysis
Publication date: Available online 21 February 2020Source: Food Research InternationalAuthor(s): Anastasiia Shevchuk, Roberto Megías-Pérez, Yeweynwuha Zemedie, Nikolai KuhnertAbstractThe content of low molecular weight carbohydrates (LMWC) of six types of tea produced from the leaves of Camellia sinensis were analyzed by HILIC coupled to mass spectrometry. Quantities of sucrose, glucose, fructose, myo-inositol, maltose, mannitol, raffinose, galactinol, and stachyose were determined in samples of white, yellow, green, black, oolong, and dark tea. Sucrose was the most abundant carbohydrate in all tea samples. T...
Source: Food Research International - February 22, 2020 Category: Food Science Source Type: research

Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries
Publication date: June 2020Source: Food Research International, Volume 132Author(s): Duried AlwazeerAbstractThere are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (Eh). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive ele...
Source: Food Research International - February 22, 2020 Category: Food Science Source Type: research

Bambusa vulgaris starch: Characterization and technological properties
Publication date: June 2020Source: Food Research International, Volume 132Author(s): Mária Herminia Ferrari Felisberto, Antonio Ludovico Beraldo, Mariana Souza Costa, Flávia Villas Boas, Célia Maria Landi Franco, Maria Teresa Pedrosa Silva ClericiAbstractThe starch industry has grown quickly, and starch production has expanded around the world because it is a very versatile ingredient, despite limits in some foodstuffs. So, this study aimed to analyze morphology, physic and chemical characteristics of the starch extracted from three different parts (bottom, middle and top) of the young bamboo culm of B...
Source: Food Research International - February 22, 2020 Category: Food Science Source Type: research

Different dietary lipid consumption affects the serum lipid profiles, colonic short chain fatty acid composition and the gut health of Sprague Dawley rats
Publication date: Available online 20 February 2020Source: Food Research InternationalAuthor(s): Zhan Ye, Chen Cao, Qiu Li, Yong-jiang Xu, Yuanfa LiuAbstractPalm oil (PO), leaf lard oil (LO), rapeseed oil (RO), sunflower oil (SO), and linseed oil (LINO) are the five of the most typical dietary lipids, while few studies have explored and compared their influences on the serum lipid profiles, colonic short chain fatty acids (SCFAs) composition and colon health of Sprague Dawley (SD) rats. Results from the present work showed that PO and LO groups showed significantly higher serum TG and TC level compared with Ctrl group, whe...
Source: Food Research International - February 20, 2020 Category: Food Science Source Type: research

Components identification and nutritional value exploration of tea (Camellia sinensis L.) flower extract: Evidence for functional food
This study, from the perspective of “whole food”, aimed to investigate the composition of TFE and further explore its possible health-promoting effects on cyclophosphamide-induced mice. It was found that TFE was mainly composed of carbohydrates (34.02 ± 1.42%), phenolic compounds (11.57 ± 0.14%), crude proteins (27.72 ± 3.07%) and saponins (2.81 ± 0.00%). Supplementation of TFE at 200 mg/kg·BW/d regulated intestinal homeostasis by improving the intestinal barrier, alleviating dysbacteriosis (reverse 44 of 68 disordered genera), stim...
Source: Food Research International - February 20, 2020 Category: Food Science Source Type: research

Cellulose nanocrystals (CNCs) Loaded alginate films against lipid oxidation of chicken breast
Publication date: Available online 19 February 2020Source: Food Research InternationalAuthor(s): Paula Criado, Carole Fraschini, Stéphane Salmieri, Monique LacroixAbstractUV barrier properties and the oxygen permeability (OP) of alginate based films loaded from 0-30% CNCs (w/w polymer, dry basis) were evaluated at 0, 50, and 70% RH. The best performing film was used to coat chicken breasts and lipid oxidation was assessed during storage through lipid peroxide value (PV), thiobarbituric acid reagent substances (TBARS) quantification and color variability measurements. Results showed promising UV barrier effects and 2...
Source: Food Research International - February 19, 2020 Category: Food Science Source Type: research

Authentication of meat and dairy products using rare earth element labeling and detection by solution based and laser ablation ICP-MS
The objective of the present study was to develop a method for labeling lamb meat and goat milk by selective enrichment of terbium and thulium in the feed for the animals. Therefore, a distinctive rare earth element (REE) pattern is artificially introduced which can be determined in food products. Detection of REE labels was carried out using inductively coupled plasma mass spectrometry (ICP-MS) after acid digestion. Alternatively, laser ablation ICP-MS (LA-ICP-MS) was applied, allowing direct analysis of bone samples and analysis of meat and milk samples after dry ashing and pressing pellets.After three weeks of administe...
Source: Food Research International - February 17, 2020 Category: Food Science Source Type: research

Whey protein and phenolic compound complexation: effects on antioxidant capacity before and after in vitro digestion
Publication date: Available online 17 February 2020Source: Food Research InternationalAuthor(s): Francielli P.R. de Morais, Tássia B. Pessato, Eliseu Rodrigues, Luana Peixoto Mallmann, Lilian R.B. Mariutti, Flavia M. NettoAbstractWhey protein isolate (WPI) interactions with (-)-epigallocatechin gallate (EGCG) and caffeic acid (CA) at pH 3.5 and 7.0 were investigated concerning complex formation and antioxidant capacity, before and after simulated digestion. Complex formation was evidenced by protein structural changes when WPI was associated with CA or EGCG. Reducing capacity and FRAP values increased as the phenoli...
Source: Food Research International - February 17, 2020 Category: Food Science Source Type: research

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins
Publication date: Available online 14 February 2020Source: Food Research InternationalAuthor(s): Angela Marseglia, Marilena Musci, Massimiliano Rinaldi, Gerardo Palla, Augusta CaligianiAbstractThe aroma characterization of 58 unroasted cocoa beans from 22 different geographical origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Sampling is representative of the average world production (America, Africa, and Southeast Asia). Analysis of cocoa beans before and after roasting were performed to follow the aroma modification with the aim to achi...
Source: Food Research International - February 16, 2020 Category: Food Science Source Type: research

Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
Publication date: Available online 14 February 2020Source: Food Research InternationalAuthor(s): Gustavo Luis Leonardo Scalone, Angelos Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith Cadwallader, Bruno De MeulenaerAbstractPeptides have been reported to serve as precursors in the generation of alkylpyrazines, key aroma compounds in heated foods. Most previous studies, concerned with the generation of pyrazines via the Maillard reaction, were conducted using model systems of varying complexities. However, the formation of pyrazines in real food systems has received less attention. The aim ...
Source: Food Research International - February 14, 2020 Category: Food Science Source Type: research

Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)
This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180 °C). High temperatures reduced the amount of essential polyunsaturated fatty acids and caused the formation of oxidized products. Total cholesterol oxides content increased from 58.9 ± 0.26 to 577.5 ± 2.14 μg/g oil, after heating at 180 °C. However, aroeira significantly protected lipids from oxidation. Although the synthetic antioxidant applied as stand...
Source: Food Research International - February 14, 2020 Category: Food Science Source Type: research

In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract
In this study, four different selected wall materials (namely gelatin, soy protein isolate, maltodextrin and Arabic gum) were applied for blueberry anthocyanin extract encapsulation. The effect of these wall material types on the release and degradation of anthocyanin and the modulation of gut microbiota during in vitro simulated gastrointestinal digestion and colonic fermentation were investigated. It was found that the encapsulation of anthocyanin extract using appropriate wall material could significantly enhance the colonic accessibility of anthocyanins. Soy protein isolate and gelatin delayed the release of anthocyani...
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

Structural characterization of oleogels from whey protein aerogel particles
Publication date: Available online 12 February 2020Source: Food Research InternationalAuthor(s): S. Plazzotta, S. Calligaris, L. ManzoccoAbstractOleogels intended as fat substitutes were prepared by oil dispersion of aerogel particles obtained through freeze-drying (FD) or supercritical-CO2-drying (SCD) of whey protein isolate (WPI) hydrogels (20 g/100 g). SEM revealed that freeze-dried particles presented larger dimensions than supercritical-dried ones. The latter also showed higher oil dispersibility, forming aggregates with lower dimension (300 nm) than those formed by freeze-dried particles (700 nm). Both particles pre...
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus × Nellore crossbreed cattle fed soybean oil
Publication date: June 2020Source: Food Research International, Volume 132Author(s): Daniel S. Antonelo, Nara R.B. Cônsolo, Juan F.M. Gómez, Mariane Beline, Rodrigo S. Goulart, R.R.P.S. Corte, Luiz A. Colnago, M. Wes Schilling, David E. Gerrard, Saulo L. SilvaAbstractThirty each Nellore (NEL) and crossbred Angus × Nellore (AxN) were used to evaluate the effect of feeding soybean oil (SBO) and breed on meat sensory acceptability and its relation to muscle metabolite profiles. Cattle were fed for 133 d on two different diets: 1) basal feedlot diet (CON) and 2) CON diet with 3.5% added SBO. No int...
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

Anthocyanins: New techniques and challenges in microencapsulation
Publication date: Available online 11 February 2020Source: Food Research InternationalAuthor(s): Adriana Gadioli Tarone, Cinthia Baú Betim Cazarin, Mario Roberto Marostica JuniorAbstractAnthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods.Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature.The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residenc...
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

Influences of sensory attribute intensity, emotional responses, and non-sensory factors on purchase intent toward mixed-vegetable juice products under informed tasting condition
In conclusion, this study shows that NSF in combination with SAI and emotions measured using EQ and FE can modulate consumer purchase intent toward vegetable juice products under informed tasting conditions.Graphical abstract (Source: Food Research International)
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

Consumption of a baked corn and bean snack reduced chronic colitis inflammation in CD-1 mice via downregulation of IL-1 receptor, TLR, and TNF-α associated pathways
This study aimed to assess the anti-inflammatory effect of the consumption of a baked corn and bean snack (CBS) in an in vivo model of UC using 2% dextran sodium sulfate (DSS) as inductor of colitis. CD-1 mice (45, n=9/group) were randomly separated into 5 groups, treated for 6-weeks as follows: G1 (basal diet, BD), G2 (2% DSS), G3 (20 g CBS/body weight BW/day+BD), G4 (40 g CBS/BW/day+BD) and G5 (60 g CBS/BW/day+BD). BW, Disease Activity Index (DAI), and feces were collected throughout the treatment. After euthanasia, organs (spleen, liver, and colon) were excised and weighed. Feces were analyzed for β-glucuronidase (...
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

Role of saccharides on thermal stability of phycocyanin in aqueous solutions
Publication date: Available online 11 February 2020Source: Food Research InternationalAuthor(s): M. Faieta, L. Neri, G. Sacchetti, A. Di Michele, P. PittiaAbstractThe effect of heat and equivalent thermal effect (CTrefz) on discolouration of Spirulina algae extracts in water, sucrose and trehalose solutions at different concentration was investigated and kinetics of phycocyanin degradation evaluated by spectrophotometric and circular dichroism. At constant temperature, colour loss increased at increasing time and decreased at increasing solute concentration. Circular dichroism confirmed relation between colour loss and pro...
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

A New analytical concept based on chemistry and toxicology for herbal extracts analysis: from phenolic composition to bioactivity
In conclusion, the mixture of CS, AL, and IP represents a chemical and functional-based strategy to develop functional teas.Graphical abstract (Source: Food Research International)
Source: Food Research International - February 13, 2020 Category: Food Science Source Type: research

Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties
In this study, agricultural side-streams (sunflower seed hulls, rice husks and rice straw) were used as substrates for SSF with dikaryotic and monokaryotic strains of Pleurotus sapidus. The phenolic profiles of the mentioned substrates were characterized by LC-DAD/ESI-MSn pre- and post- fermentation. Moreover, antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable cellular substrates, tumour and primary cell lines, and different bacteria and fungi, respectively. The concentration of phenolic compounds in the crop side-streams was reduced after fermentation with both strains of the fungus. The ...
Source: Food Research International - February 11, 2020 Category: Food Science Source Type: research

Effects of oxidative modification by 13-hydroperoxyoctadecadienoic acid on the structure and functional properties of rice protein
Publication date: Available online 11 February 2020Source: Food Research InternationalAuthor(s): Xiaojuan Wu, Fang Li, Wei WuAbstract13-hydroperoxyoctadecadienoic acid (13-HPODE) was selected as lipid peroxidation primary products during rice ageing to investigate the effects of lipid hydroperoxide modification on the structural characteristics and functional properties of rice protein. Incubation of rice protein with 13-HPODE resulted in protein carbonylation and loss of protein sulfhydryl groups in a concentration-dependent manner. FT-IR evaluated the effects of 13-HPODE on rice protein, and the results indicated increas...
Source: Food Research International - February 11, 2020 Category: Food Science Source Type: research

Potential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis
This study presents a novel strategy for the dynamic analysis of volatile compounds extracted from baking vapors using a fit-for-purpose model cake. This model imitates a real sponge cake in terms of structure and processing but it is not reactive towards Maillard and caramelization reactions. When implemented with precursors (glucose (G) or glucose + leucine (G+L)), the reactions are activated and volatile markers can be monitored dynamically during baking. A method for the on-line sampling of vapors during baking using sorbent tubes coupled to thermal desorption (TD-GC-MS) has been developed and proven to be an appropria...
Source: Food Research International - February 10, 2020 Category: Food Science Source Type: research

Consumption, knowledge, and food safety practices of Brazilian seafood consumers
Publication date: Available online 8 February 2020Source: Food Research InternationalAuthor(s): Rafaela C. Baptista, Heber Rodrigues, Anderson S. Sant'AnaAbstractThe present work aimed to evaluate the frequency of seafood consumption by the Brazilian population, the safety practices during seafood handling and preservation as well as to evaluate the consumers’ perception on the risks associated with these foods. A total of 962 respondents responded to a survey divided into three parts: demographic and socio-economic profiles, seafood consumption habits, safety practices, and risk perceptions regarding seafood. The su...
Source: Food Research International - February 10, 2020 Category: Food Science Source Type: research

Screening of bioactive compounds in truffles and evaluation of pressurized liquid extractions (PLE) to obtain fractions with biological activities
Publication date: Available online 8 February 2020Source: Food Research InternationalAuthor(s): Eva Tejedor-Calvo, Diego Morales, Pedro Marco, Sergio Sánchez, Sergi Garcia-Barreda, Fhernanda Ribeiro Smiderle, Marcello Iacomini, Marisol Villalva, Susana Santoyo, Cristina Soler-RivasAbstractTruffles, besides the appreciated aromatic compounds, contain other molecules with interesting bioactive properties. A screening of fungal sterols and β-glucans within different truffle species and locations was carried out. These compounds were extracted with pressurized liquids (PLE) generating enriched fractions. Extraction...
Source: Food Research International - February 10, 2020 Category: Food Science Source Type: research

Resveratrol transformation in red wine after heat treatment
Publication date: Available online 7 February 2020Source: Food Research InternationalAuthor(s): Toni El Khawand, Josep Valls Fonayet, Grégory Da Costa, Ruth Hornedo-Ortega, Michael Jourdes, Céline Franc, Gilles de Revel, Alain Decendit, Stéphanie Krisa, Tristan RichardAbstractResveratrol is a well-known wine constituent. Its concentration can vary according to the cultivar choice and the winemaking process. Due to its phenolic structure, resveratrol could be transformed under high temperature or oxidative conditions, leading to the formation of various derivatives including oligomers. Hence, the goal o...
Source: Food Research International - February 8, 2020 Category: Food Science Source Type: research

Metabolite profile and consumer sensory acceptability of meat from lean Nellore and Angus x Nellore crossbreed cattle fed soybean oil
Publication date: Available online 7 February 2020Source: Food Research InternationalAuthor(s): Daniel S. Antonelo, Nara R.B. Cônsolo, Juan F.M. Gómez, Mariane Beline, Rodrigo S. Goulart, R.R.P.S. Corte, Luiz A. Colnago, M. Wes Schilling, David E. Gerrard, Saulo L. SilvaAbstractThirty each Nellore (NEL) and crossbred Angus x Nellore (AxN) were used to evaluate the effect of feeding soybean oil (SBO) and breed on meat sensory acceptability and its relation to muscle metabolite profiles. Cattle were fed for 133 d on two different diets: 1) basal feedlot diet (CON) and 2) CON diet with 3.5% added SBO. No interact...
Source: Food Research International - February 8, 2020 Category: Food Science Source Type: research

Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: characterization and encapsulation of curcumin
In this study, whey protein isolate (WPI) gel particles were fabricated via high hydrostatic pressure (HHP) treatment and homogenization and the potential of using the particles as food-grade stabilizers to form Pickering emulsions and emulsion gels were studied. The result showed that pH had a significant effect on the properties of WPI gel particles. In the pH range near the isoelectric point (pI) (around pH 5.0), the particles exhibited spherical structure with larger size. The droplet size, creaming stability, microstructure and rheological properties of the Pickering emulsions stabilized by the WPI gel particles were ...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective
Publication date: Available online 27 January 2020Source: Food Research InternationalAuthor(s): O.G.G. Almeida, U.M. Pinto, C.B. Matos, D.A. Frazilio, V.F. Braga, M.R. von Zeska-Kress, E.C.P. De MartinisAbstractCocoa fermentation is a spontaneous process shaped by a variable microbial ecosystem which is assembled due to cross-feeding relationship among yeasts and bacteria, resulting in a synchronized microbial succession started by yeasts, followed by lactic acid bacteria (LAB) and finalized by acetic acid bacteria (AAB). Several studies have indicated the effect of microbial interactions in food ecosystems highlighting th...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Recent advances in encapsulation of curcumin in nanoemulsions: A review of encapsulation technologies, bioaccessibility and applications
Publication date: Available online 28 January 2020Source: Food Research InternationalAuthor(s): Tian Jiang, Wei Liao, Catherine CharcossetAbstractCurcumin is widely acknowledged for its beneficial activities. However, its application has remained challenging due to its low aqueous solubility, biochemical/ structural degradation and poor bioavailability. For these reasons, many researches are aimed at overcoming these limitations using lipid-based nanosystems to encapsulate curcumin, especially nanoemulsions. This review highlights the theoretical aspects and recent advances of preparation technologies (phase inversion temp...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil
This study evaluated the chemical composition and the physical properties of lipid bases made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) at the proportions of 90:10; 80:20; 70:30; 60:40; and 50:50 (% w/w). The increased in FHSBO concentration resulted in blends with higher melting point, which the addition of 10% of FHSBO increase the melting point in 12 °C of the lipid base. Also, FHSBO contributed for a higher thermal resistance conferred by the coexistence of polymorphs β' and β, which remained stable for 90 days. Co-crystallization was observed for all blends due to the total...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Differences in resistance to different environmental stresses and non-thermal food preservation technologies among Salmonella enterica subsp. enterica strains
Publication date: Available online 30 January 2020Source: Food Research InternationalAuthor(s): Silvia Guillén, María Marcén, Pilar Mañas, Guillermo CebriánAbstractIn this work the resistance of 15 strains belonging to 11 serovars of Salmonella enterica subsp. enterica to several different environmental stresses (acid, hydrogen peroxide, NaCl and heat) and non-thermal food preservation technologies (HHP, PEF, UV) was determined and compared. Results obtained showed that differences in resistance among strains, quantified as 2D-values, varied less than 2.4-fold for all agents, including he...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Changes in gut microbiota in predigested Hibiscus sabdariffa L calyces and Agave (Agave tequilana weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon
Publication date: Available online 30 January 2020Source: Food Research InternationalAuthor(s): Sonia G. Sáyago-Ayerdi, Victor M. Zamora-Gasga, Koen VenemaAbstractHibiscus sabdariffa (Hb) calyces are a source of dietary fiber (DF) and phenolic compounds. Agave fructans (AF) and oligofructans (OF) are considered as soluble DF. The aim of the study was to investigate changes in gut microbiota upon feeding predigested Hb, AF, OF or Mix (Hb/AF) to a dynamic, validated in vitro model of the human colon (TIM-2), using sequencing of the V3-V4 regions of the 16S rRNA gene. A pooled human fecal microbiota was used. Productio...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Oxidative stability of spray dried matcha-tuna oil powders
Publication date: Available online 1 February 2020Source: Food Research InternationalAuthor(s): Meng Shi, DanYang Ying, Mya Myintzu Hlaing, JianHui Ye, Luz Sanguansri, Mary Ann AugustinAbstractMatcha-tuna oil and matcha-maltodextrin-tuna oil emulsions (25% oil, dry basis), formulated to have protein: carbohydrate ratios of 1:1.1, 1:2, 1:3 and 1:4, were spray dried. Confocal laser scanning microscopy showed effective emulsification of oil in all emulsions. All powders had low surface fat (2.9-4.2%). The addition of maltodextrin enhanced the bulk density and flowability of powders. Water sorption isotherms indicated that add...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products
Publication date: Available online 1 February 2020Source: Food Research InternationalAuthor(s): Sónia S. Ferreira, Filipa Monteiro, Cláudia P. Passos, Artur M.S. Silva, Dulcineia Ferreira Wessel, Manuel A. Coimbra, Susana M. CardosoAbstractBecause of high water content, the valorisation of broccoli by-products requires dehydration that can preserve bioactive compounds. Blanching pre-treatment has been reported to improve the drying rate of broccoli. As a thermal treatment, it promotes also enzyme inactivation. Therefore, in this study, the impact of pre-dehydration blanching step, freeze-drying, air-drying at...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

The mandatory labeling of genetically modified foods in Brazil: consumer’s knowledge, trust, and risk perception
Publication date: Available online 1 February 2020Source: Food Research InternationalAuthor(s): Mariana Piton Hakim, Luis D'Avoglio Zanetta, Julicristie Machado de Oliveira, Diogo Thimoteo da CunhaAbstractSince 2003, Brazilian-specific legislation has stipulated that foods containing more than 1% of genetically modified (GM) ingredients must provide information regarding their origin with an identification symbol on its label. The purpose of this study was to verify the knowledge of consumers concerning the mandatory labeling of foods containing genetically modified ingredients and analyze the possible motivations behind t...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic)
Publication date: Available online 3 February 2020Source: Food Research InternationalAuthor(s): Jorge Armesto, Gabriele Rocchetti, Biancamaria Senizza, Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Luigi Lucini, José M. LorenzoAbstractFarming systems and cultivar types are two of the main factors able to affect the nutritional quality of plant foods for human nutrition. Therefore, the aim of this study was to compare the impact of two unexplored variety (namely Ariel and Pluto) and farming type (conventional and organic) on physicochemical parameters, chemical and mineral composition, water- and...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Interference of the acid stress on the expression of llsX by Listeria monocytogenes Pathogenic Island 3 (LIPI-3) variants
Publication date: Available online 3 February 2020Source: Food Research InternationalAuthor(s): Rafaela de Melo Tavares, Danilo Augusto Lopes da Silva, Anderson Carlos Camargo, Ricardo Seiti Yamatogi, Luís Augusto NeroAbstractListeria monocytogenes harbor different virulence factors, with a highly heterogeneous distribution between distinct lineages and serotypes. The Listeria Pathogenicity Island 3 (LIPI-3), mainly described in lineage I, encodes for Listeriolysin S (LLS), a virulence factor expressed by L. monocytogenes in the gastrointestinal tract during in vivo infections. The aim of this study was to carry out...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains
This study aims to identify banana and plantain genotypes with a high content of resistant starch, phenolic compounds and minerals, and to evaluate the impact of the ripening stage and domestic thermal processing to select superior genotypes with high levels of functional compounds. In this study, it was used bunches of bananas and plantain genotypes. The phenolic compounds profiles were determined by HPLC-DAD in pulps and peels. The resistant starch and the minerals (K, Na, Zn, Cu and Fe) were evaluated in pulps and peels of unripe fruit. The results of phenolic compounds were studied in three ripening stages, and after t...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Alginate and corn starch mixed gels: effect of gelatinization and amylose content on the properties and in vitro digestibility
Publication date: Available online 3 February 2020Source: Food Research InternationalAuthor(s): Gabriela Feltre, Flávia Souza Almeida, Ana Carla Kawazoe Sato, Gustavo Cesar Dacanal, Miriam Dupas HubingerAbstractThe aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and microstructure before and after in vitro digestibility. The use of alginate together with corn starch with different amounts of amylose, in the gelatinized and non-gelatinized form, resulted...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Dietary fibres from guavira pomace, a co-product from fruit pulp industry: characterization and cellular antioxidant activity
In this study, we aimed to characterize DF obtained from guavira fruit pomace and investigate its antioxidant potential employing TEAC assay as well as a cell model. The DF were chemically characterized as containing arabinan, highly-methoxylated homogalacturonan and arabinogalactan. The DF-containing fraction (CPW) presented ABTS free radical scavenger activity. MTT and DCFH-DA assay were performed to assess, respectively, changes in cell viability and the potential intracellular antioxidant activity against H2O2-induced oxidative stress in murine NIH 3T3 fibroblast. CPW exhibited no effects on cell viability, moreover, w...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Borage, camellia, centaurea and pansies: nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization
Publication date: Available online 4 February 2020Source: Food Research InternationalAuthor(s): Luana Fernandes, Elsa Ramalhosa, José Alberto Pereira, Jorge Alexandre Saraiva, Susana CasalAbstractThe present study aimed to evaluate the nutritional and bioactive potential of four edible flowers (borage, centaurea, camellia, and pansies). Significant differences were observed among the four. Water was the main constituent (>76%, fresh weight - fw). Linoleic and palmitic acids were the major fatty acids found in borage and red and yellow pansies, while in camellia it was the arachidic acid. In white pansies, behenic...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research

Minimal effect of evoked contexts in product testing with consumers: case studies using typical consumption situations
Publication date: Available online 4 February 2020Source: Food Research InternationalAuthor(s): Sara R. Jaeger, Marianne Swaney-Stueve, Christina M. Roigard, David Jin, Marie Le Blond, Gastón AresAbstractConsumer studies conducted under central location test (CLT) conditions continue to be dominant in product research and context evocation have been suggested as an avenue to partly mitigate the lack of real consumption settings. In this research the influence of evoked context on product acceptability was investigated in eight diverse consumer studies (138–268 participants per study) through the use of between...
Source: Food Research International - February 7, 2020 Category: Food Science Source Type: research