Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction
Publication date: Available online 17 May 2019Source: Food Research InternationalAuthor(s): L.G. Dias, G.H.B. Duarte, L.R.B. Mariutti, N. BragagnoloAbstractThe solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (CCRD), aiming at maximizing the extraction of 2-acetyl-1-pyrroline (2AP), the main compound responsible for the aroma in aromatic rice, and minimizing the generation of hexan...
Source: Food Research International - May 18, 2019 Category: Food Science Source Type: research

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis
Publication date: Available online 18 May 2019Source: Food Research InternationalAuthor(s): Dandan Pu, Huiying Zhang, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Jinna HeAbstractThe purpose of this study was to investigate the aroma release and perception from white bread during oral processing by gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic sensory evaluation of temporal dominance of sensations (TDS). TDS curves indicated that two maximum aroma perception signals, fermentation-like and flour-like attributes, were perceived at the beginning and swallowing, respectively. The fermentation-like, flo...
Source: Food Research International - May 18, 2019 Category: Food Science Source Type: research

Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
This study investigated the changes in physicochemical properties and volatile compounds of beef bone hydrolysates during heat treatment as a result of the Maillard reaction (MR). Five beef bone hydrolysates obtained from single (P-Protamex®, B-bromelain, and F-Flavourzyme®) and simultaneous (P + F and B + F) enzymatic hydrolysis treatments were combined with ribose in aqueous solutions and heated at 113 °C to produce Maillard reaction products (MRPs). Total free amino acids decreased after heat treatment indicating the occurrence of the MR. MRPs showed a decrease in pH and an increase in browning int...
Source: Food Research International - May 16, 2019 Category: Food Science Source Type: research

Physicochemicaland rheological properties of soybean organogels: Interactions between different structuring agents
Publication date: Available online 15 May 2019Source: Food Research InternationalAuthor(s): Kamila Ramponi Rodrigues de Godoi, Rodrigo Corrêa Basso, Chiu Chih Ming, Vanessa Martins da Silva, Rosiane Lopes da Cunha, Daniel Barrera Arellano, Ana Paula Badan RibeiroAbstractHigh consumption of trans and saturated fats has been related to the development of cardiovascular diseases, justifying the application of organogels as possible substitutes for industrial fats. The aim of this study was to evaluate the physicochemical and rheological characteristics of soybean organogels that were prepared with 6% (w:w) of structurin...
Source: Food Research International - May 16, 2019 Category: Food Science Source Type: research

Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product
Publication date: Available online 16 May 2019Source: Food Research InternationalAuthor(s): Mariana S. Lingua, Martín G. Theumer, Paula Kruzynski, Daniel A. Wunderlin, María V. BaroniAbstractThe primary objective of this study was to assess the changes on phenolic composition and AC (antioxidant capacity) of white grape and its winemaking product, during in vitro gastrointestinal (GI) digestion. Phenolic compounds were evaluated by HPLC-MS/MS. The AC was measured by in vitro (FRAP, ABTS and DPPH) and cellular (Caco-2 cells) assays. Digestion had a reducing effect on phenolic content, being only 31% and 67% of...
Source: Food Research International - May 16, 2019 Category: Food Science Source Type: research

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers
Publication date: Available online 15 May 2019Source: Food Research InternationalAuthor(s): J.D. Pérez-Martínez, M. Sánchez-Becerril, A.G. Marangoni, J.F. Toro-Vazquez, J.J. Ornelas-Paz, V. Ibarra-JunqueraAbstractThe crystal network development, elastic properties scaling behavior, and mechanical reversibility of candelilla wax (CW) oleogels with and without emulsifiers were studied. Saturated monoglycerides (MG) and polyglycerol polyricinoleate (PGPR) were added at 1 or 2 times the critical micelle concentration. Although the micelles of both emulsifiers act as nucleation sites for the mixture of alip...
Source: Food Research International - May 15, 2019 Category: Food Science Source Type: research

Cocoa-specific flavor components and their peptide precursors
Publication date: Available online 13 May 2019Source: Food Research InternationalAuthor(s): Gustavo Luis Leonardo Scalone, Kathrin Textoris-Taube, Bruno De Meulenaer, Norbert De Kimpe, Johannes Wöstemeyer, Jürgen VoigtAbstractEssential precursors of the cocoa-specific roasting-flavor notes were formed during proteolysis of the cocoa vicilin-class(7S) globulin by a mixture of cocoa aspartic protease and carboxypeptidase. These could be partially purified by ligand-exchange chromatography. Many constituents of this peptide fraction were destroyed by post-treatment with pepsin, but the cocoa-specific flavor-precurso...
Source: Food Research International - May 15, 2019 Category: Food Science Source Type: research

Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis
In conclusion, our study highlights the protective effects of BSA on the stability and anti-oxidant activity of blueberry anthocyanins and their interaction analysis.Graphical abstract (Source: Food Research International)
Source: Food Research International - May 15, 2019 Category: Food Science Source Type: research

Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures
Publication date: Available online 13 May 2019Source: Food Research InternationalAuthor(s): Adriana Antunes-Rohling, Ángela Artaiz, Silvia Calero, Nabil Halaihel, Silvia Guillén, Javier Raso, Ignacio Álvarez, Guillermo CebriánAbstractMarket globalization and changes in purchasing habits pose a challenge to the fishery industry because of the short shelf life of fish products. In view of this scenario, it would be very helpful if tools capable of predicting the shelf-life of fish could be developed. Thus, the objective of this study was to employ a modelling approach capable of predicting the evo...
Source: Food Research International - May 15, 2019 Category: Food Science Source Type: research

Blueberry leaves from 73 different cultivars in southeastern China as nutraceutical supplements rich in antioxidants
Publication date: Available online 13 May 2019Source: Food Research InternationalAuthor(s): Han Wu, Zhi Chai, Ruth Paulina Hutabarat, Qilong Zeng, Liying Niu, Dajing Li, Hong Yu, Wuyang HuangAbstractBlueberries (Vaccinium spp.) have great beneficial effects, and their leaves are rich in phenolics. In the present study, the total phenolic, total flavonoid, and proanthocyanidin contents in the leaf extracts from 73 different blueberry cultivars among five categories were investigated. The phenolic composition was analyzed, and the antioxidants were also evaluated. Here, a total of 23 individual phenolic constituents were ide...
Source: Food Research International - May 15, 2019 Category: Food Science Source Type: research

Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control
Publication date: Available online 13 May 2019Source: Food Research InternationalAuthor(s): Lary Souza Olegário, Julianna Karla Santana Andrade, George Ricardo Santana Andrade, Marina Denadai, Ranielly Lira Cavalcanti, Maria Aparecida Azevedo Pereira da Silva, Narendra NarainAbstractThe aim of this work was to undertake a detailed analysis on chemical constituents of brown propolis, originating from four different states (Bahia, Minas Gerais, Paraná and Sergipe) of Brazil. The volatile profile was determined by using HS-SPME-GC–MS along with the determination of total phenolic compounds content, flavono...
Source: Food Research International - May 15, 2019 Category: Food Science Source Type: research

Impact of high hydrostatic pressure and thermal treatment on the stability and bioaccessibility of carotenoid and carotenoid esters in astringent persimmon (Diospyros kaki Thunb, var. Rojo Brillante)
Publication date: Available online 13 May 2019Source: Food Research InternationalAuthor(s): M. Pilar Cano, Andrea Gómez-Maqueo, R. Fernández-López, J. Welti-Chanes, Tomás García-CayuelaAbstractThe carotenoid and carotenoid ester profile in astringent persimmon (Diospyros kaki Thunb., var. Rojo Brillante) was composed by 13 free xanthophylls, 8 hydrocarbon carotenes and 17 carotenoid esters. The stability and biaoccessibility of these carotenoids was determined by an adaptation of the INFOGEST protocol. Results showed that the stability of persimmon carotenoids ranged from 61 to 74%, depen...
Source: Food Research International - May 15, 2019 Category: Food Science Source Type: research

Araticum (Annona crassiflora Mart.) as a source of nutrients and bioactive compounds for food and non-food purposes: A comprehensive review
Publication date: Available online 10 May 2019Source: Food Research InternationalAuthor(s): Henrique Silvano Arruda, Glaucia Maria PastoreAbstractAraticum (Annona crassiflora Mart.) is a fruitful tree native to the Brazilian Cerrado biome that holds high nutritional, functional and economic potential. This plant has been used since ancient times by folk medicine for the treatment of several pathological conditions. There has been increasing interest in development of pulp-based food product as well as the by-products utilization to obtain value-added ingredients. Understanding the chemical composition and biological activi...
Source: Food Research International - May 12, 2019 Category: Food Science Source Type: research

Phytochemical characterization of Borago officinalis L. and Centaurea cyanus L. during flower development phytochemical profiles of borage and centaurea
Publication date: Available online 10 May 2019Source: Food Research InternationalAuthor(s): L. Fernandes, J.A. Pereira, J.A. Saraiva, E. Ramalhosa, S. CasalAbstractThe present work details the nutritional and chemical compositions of borage and centaurea, at three flowering stages. Water was the main constituent, followed by total dietary fiber. Both flowers showed statistically different (p 
Source: Food Research International - May 12, 2019 Category: Food Science Source Type: research

Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG
Publication date: Available online 9 May 2019Source: Food Research InternationalAuthor(s): Bruno Domingues Galli, Débora Parra Baptista, Flávia Giacometti Cavalheiro, Fernanda Negrão, Marcos Nogueira Eberlin, Mirna Lúcia GiganteAbstractSeveral factors might impact the proteolysis during cheese manufacture and ripening and, therefore, the release of bioactive peptides. These factors include the heat treatment of the milk, the type of starter and secondary culture used and the ripening time. Thus, the objective of this study was to evaluate the effect of the milk heat treatment and the use of adju...
Source: Food Research International - May 10, 2019 Category: Food Science Source Type: research

New insights into the chemical profiling, cytotoxicity and bioactivity of four Bunium species
In this study, we determined the phenolic components, antimicrobial, antioxidant, and enzyme inhibitory activities of aerial parts of four Bunium species (B. sayai, B. pinnatifolium, B. brachyactis and B. macrocarpum). Results showed that B. microcarpum and B. pinnatifolium were strong antioxidants as evidenced in the DPPH, ABTS, CUPRAC, and FRAP assays. B. brachyactis was the most effective metal chelator, and displayed high enzyme inhibition against cholinesterase, tyrosinase, amylase, glucosidase, and lipase. The four species showed varied antimicrobial activity against each microorganism. Overall, they showed high acti...
Source: Food Research International - May 10, 2019 Category: Food Science Source Type: research

Identification of non-volatile migrants from baby bottles by UPLC-Q-TOF-MS
Publication date: Available online 10 May 2019Source: Food Research InternationalAuthor(s): Wellington da Silva Oliveira, Sara Ubeda, Cristina Nerín, Marisa Padula, Helena Teixeira GodoyAbstractBaby bottles made of polypropylene, Tritan® and silicone were evaluated regarding the migration of non-volatile compounds using UPLC-QTOF-MS. Twenty-seven compounds were identified. In all polypropylene samples the migration of 2.2′-(tridecylimino)bis-ethanol and derivatives thereof were detected in concentrations below the specific migration limit (1.2 mg.kg−1). Furthermore, clarifying agents and glycerol d...
Source: Food Research International - May 10, 2019 Category: Food Science Source Type: research

Conventional, non-conventional extraction techniques and new strategies for the recovery of bioactive compounds from plant material for human nutrition
Publication date: Available online 10 May 2019Source: Food Research InternationalAuthor(s): Predrag Putnik, Francisco J. Barba, Luigi Lucini, Gabriele Rocchetti, Domenico Montesano (Source: Food Research International)
Source: Food Research International - May 10, 2019 Category: Food Science Source Type: research

Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips
This study highlights the potential of the RST as a new tool for oral processing research.Graphical abstract (Source: Food Research International)
Source: Food Research International - May 9, 2019 Category: Food Science Source Type: research

Effect of chlorine stress on the subsequent growth behavior of individual Salmonella cells
Publication date: Available online 6 May 2019Source: Food Research InternationalAuthor(s): Rafael D. Chaves, Zafeiro Aspridou, Anderson S. Sant'Ana, Konstantinos P. KoutsoumanisAbstractThe present work investigates the effect of chlorine stress on the subsequent growth behavior of individual Salmonella cells. A time-lapse microscopy method was used which allowed to evaluate the effect of chlorine on the division times of Salmonella individual cells and the percentage of cells able to divide after the treatment. The results showed that the percentage of cells able to divide after the chlorine treatment decreased from 92.7% ...
Source: Food Research International - May 7, 2019 Category: Food Science Source Type: research

The benzalkonium chloride resistant or sensitive phenotype of Listeria monocytogenes planktonic cells did not dictate the susceptibility of its biofilm counterparts
Publication date: Available online 6 May 2019Source: Food Research InternationalAuthor(s): I. Barroso, V. Maia, P. Cabrita, J.V. Martínez-Suárez, L. BritoAbstractThe main goal of this work was to approach food industry conditions in the comparison of the susceptibility of biofilms of Listeria monocytogenes to the biocides benzalkonium chloride (BAC) and peracetic acid (PAA). Twelve isolates of L. monocytogenes, including nine well characterized BAC resistant strains were used. Biofilms were produced on stainless steel coupons (SSC), at 11 °C (refrigeration temperature) or at 25 °C (room temperatur...
Source: Food Research International - May 7, 2019 Category: Food Science Source Type: research

Riboflavin applications to grapevine leaves and berries blue-light post-harvest treatments modifies grape anthocyanins and amino acids contents
Publication date: Available online 6 May 2019Source: Food Research InternationalAuthor(s): E.P. Pérez-Álvarez, R. Ruiz-González, S. Nonell, T. Garde-CerdánAbstractLight is an energy source and key environmental factor for plants. Out of the different light wavelengths, blue-light is one of the most relevant spectral regions because of its relation to anthocyanins biosynthesis. Among the compounds present in grapes, anthocyanins determine their main organoleptic and healthy properties; while a minimum concentration of ammonium and amino acids is necessary for a desirable development of the alcoho...
Source: Food Research International - May 6, 2019 Category: Food Science Source Type: research

Modulation of lipid metabolism and colonic microbial diversity of high-fat-diet C57BL/6 mice by inulin with different chain lengths
In this study, high fat diet with inulin (1 or 5 g/kg·bw), either with short or long chains groups were administered to different groups of mice (n = 10) for 10 weeks in order to investigate the effect of inulin on the microbial diversity of the animals. Litchi pericarp procyanidins (LPPC) were used for comparison purposes. Furthermore, the lipid metabolism and key regulator genes in mice were determined. The results indicated that natural inulin (1 g/kg·bw) ingestion reduced the body weight of fat mice between week 6–9. Glutathione peroxidase (GSH-Px) activity in liver was remarkably higher a...
Source: Food Research International - May 4, 2019 Category: Food Science Source Type: research

Improved in vitro digestibility of rapeseed napin proteins in mixtures with bovine beta-lactoglobulin
This study investigated the in vitro protein digestibility (IVPD) of protein mixtures between a napin-rich rapeseed (Brassica napus L.) protein concentrate (RP2) and bovine milk whey proteins (WPs; α-LA, alpha-lactalbumin; β-LG, beta-lactoglobulin) at mixing ratios of 20:80, 40:60, 60:40, and 80:20 w/w. Enzymatic hydrolysis consisted of pepsin digestion (1 h) followed by short- (+1 h), medium- (+3 h), or long-term (+24 h) pancreatin digestion. IVPD was differentially affected by the WPs type, mixing ratios, and total hydrolysis times. RP2/β-LG protein mixtures showed a partially synergistic effect a...
Source: Food Research International - May 4, 2019 Category: Food Science Source Type: research

Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan
Publication date: Available online 3 May 2019Source: Food Research InternationalAuthor(s): Ruyi Li, Shengfeng Peng, Ruojie Zhang, Taotao Dai, Guiming Fu, Yin Wan, Chengmei Liu, David Julian McClementsAbstractOil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA) and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH on the physical stability and microstructure of the emulsions was investigated. Emulsions formed using only BG (1%) contained large droplets that were unstable to flocculation and coalescence. The stability of the emulsions (pH 5) co...
Source: Food Research International - May 4, 2019 Category: Food Science Source Type: research

Anti-tumor potential of cell free culture supernatant of Lactobacillus rhamnosus strains isolated from human breast milk
This study investigated the anticancer activity of the three Lactobacillus rhamnosus strains SHA111, SHA112, and SHA113 isolated from human breast milk. The cell-free supernatant of a liquid culture of the three strains showed excellent antioxidant activities against DPPH free radicals, superoxide anion radicals, and hydroxyl radicals; furthermore, significant anticancer activity was found on cervix cancer cells (HeLa) via cytotoxicity and induction of apoptosis. RT-qPCR and western blot analysis showed the induction of apoptosis was achieved via the up-regulation of BAD, BAX, Caspase3, Caspase8, Caspase9, and down-regulat...
Source: Food Research International - May 4, 2019 Category: Food Science Source Type: research

A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction
Publication date: Available online 2 May 2019Source: Food Research InternationalAuthor(s): Rocío Ríos-Reina, M. Pilar Segura-Borrego, Diego L. García-González, M. Lourdes Morales, Raquel M. CallejónAbstractThe characteristic volatile profile of the Spanish Vinagre de Jerez (VJ), Vinagre de Condado de Huelva (VC) and Vinagre de Montilla-Moriles (VMM) protected designation of origin (PDO) wine vinegars has been studied and compared for the first time by headspace stir bar sorptive extraction-gas chromatography–mass spectrometry (HSSE-GC–MS). The possible markers of each category...
Source: Food Research International - May 4, 2019 Category: Food Science Source Type: research

Consumption of polysaccharides from Auricularia auricular modulates the intestinal microbiota in mice
The objective was to determine the contribution of A. auricular polysaccharides (AAP) in modulating the composition and diversity of the intestinal microbe in mice. AAP was extracted from A. auricula freeze-dried powder and different amounts of AAP (40, 80, 160 mg AAP/kg body weight) were administered to 6 week-old male ICR mice by gavage feeding over a five-week period. AAP feeding changed the intestinal environment in the mice. The pH value of the intestinal compartments decreased while SCFAs concentrations increased in AAP-fed groups, in a dose dependent manner, compared to the controls (P 
Source: Food Research International - May 4, 2019 Category: Food Science Source Type: research

pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature
Publication date: Available online 2 May 2019Source: Food Research InternationalAuthor(s): Yuting Wang, Huiyu Hu, David Julian McClements, Shaoping Nie, Mingyue Shen, Chang Li, Yousheng Huang, Yadong Zhong, Jie Chen, Maomao Zeng, Mingyong XieAbstractThe effect of unsaturated free fatty acids (FFAs) and triglycerides (TGs) on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) at frying temperature was investigated. We hypothesized that the nature of the precursors generated by the Maillard reaction in the presence of FFAs and TGs, such as the Amadori product and α-dicarbonyl compounds, would impact acrylami...
Source: Food Research International - May 4, 2019 Category: Food Science Source Type: research

Characterization of the interactions between banana condensed tannins and biologically important metal ions (Cu2+, Zn2+ and Fe2+)
Publication date: Available online 30 April 2019Source: Food Research InternationalAuthor(s): Xiangquan Zeng, Zhenjiao Du, Zhongting Sheng, Weibo JiangAbstractTo characterize the interactions of banana condensed tannins (BCT) with copper (Cu2+), zinc (Zn2+) and iron ions (Fe2+), various methods and techniques were utilized in the current work. Our findings indicated that BCT isolated from green bananas (cv. Brazil) were a mixture of flavan-3-ol oligomers with degree of polymerization in the range of 3–5 and with the trimers as the main component. The (−)-epigallocatechin and (−)-epicatechin were the domin...
Source: Food Research International - May 1, 2019 Category: Food Science Source Type: research

Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua
In conclusion, the atmospheric cold plasma could be applied as a means for surface decontamination of RTE ham. However, the drying and oxidation of ham should be controlled in an open atmospheric plasma treatment condition.Graphical abstract (Source: Food Research International)
Source: Food Research International - May 1, 2019 Category: Food Science Source Type: research

Grape peel powder promotes intestinal barrier homeostasis in acute TNBS-colitis: A major role for dietary fiber and fiber-bound polyphenols
This study aimed to evaluate the effects of grape peel powder (GPP) and its bioactive rich-fractions on the barrier function and colonic injury in a model of colitis induced by 2,4,6 trinitrobenzene sulfonic acid (TNBS). Wistar rats received diets supplemented with either GPP (8%), extractable polyphenols (EP), non-extractable polyphenols-rich fraction (NEP-F), or polyphenols-poor, fiber-rich fraction (F) from grapes at amounts equivalent to the GPP group during 15 days before and for 7 days after colitis induction. NEP-F has decreased the extension of colonic lesion but the other grape peel bioactive fractions did not...
Source: Food Research International - May 1, 2019 Category: Food Science Source Type: research

Sustainable bioconversion of food waste into high-value products by immobilized enzymes to meet bio-economy challenges and opportunities – A review
Publication date: Available online 30 April 2019Source: Food Research InternationalAuthor(s): Muhammad Bilal, Hafiz M.N. IqbalAbstractOver the past few years, food waste has intensified much attention from the local public, national and international organizations as well as a wider household territory due to increasing environmental, social and economic concerns, climate change and scarcity of fossil fuel resources. On one aspect, food-processing waste represents a substantial ecological burden. On the other hand, these waste streams are rich in carbohydrates, proteins, and lipids, thus hold significant potential for biot...
Source: Food Research International - May 1, 2019 Category: Food Science Source Type: research

Lactobacillus strains inhibit biofilm formation of Salmonella sp. isolates from poultry
The objective of this work was to investigate the ability of fifteen Salmonella strains isolated from poultry environment to form biofilms on different surfaces. In addition, the effect of Lactobacillus kefiri strains 8321 and 83,113 and Lactobacillus plantarum 83,114 and their surface proteins on biofilm development of Salmonella Enteritidis 115 was studied. The relationship between surface properties of bacteria (hydrophobicity, autoaggregation and coaggregation with lactobacilli) and biofilm formation was also investigated. Most of Salmonella strains were hydrophilic and five strains were moderately hydrophobic. In gene...
Source: Food Research International - May 1, 2019 Category: Food Science Source Type: research

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
Publication date: Available online 30 April 2019Source: Food Research InternationalAuthor(s): Jiahui Zhang, Jun Cao, Zhisheng Pei, Peiyu Wei, Dong Xiang, Xinyu Cao, Xuanri Shen, Chuan LiAbstractThe impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an electronic nose (E-nose), an electronic tongue (E-tongue) and simultaneous distillation extraction (SDE) - gas chromatography - mass spectrometry (GC–MS). The results showed that the E-nose and E-tongue systems could effectively differentiate volatile compounds...
Source: Food Research International - May 1, 2019 Category: Food Science Source Type: research

In situ monitoring of lipid droplet release from biopolymer microgels under simulated gastric conditions using magnetic resonance imaging and spectroscopy
In this study, lipid droplets were loaded into microgels fabricated from either alginate or carrageenan using an injection-gelation method. The lipid-loaded microgels were then incubated in simulated gastric juices and the impact of biopolymer type on the release of the lipid droplets was observed. Optical microscopy and turbidity measurements showed that lipid droplet release occurred more rapidly for the carrageenan microgels, which was attributed to their partial disruption in the gastric fluids. In contrast, lipid droplet release was relatively slow from the alginate microgels because they remained intact. We also show...
Source: Food Research International - April 30, 2019 Category: Food Science Source Type: research

Speciation transformation of arsenic in abalone viscera hydrolysate fraction: In vitro digestion and in vivo metabolism
Publication date: Available online 30 April 2019Source: Food Research InternationalAuthor(s): Jun Chen, Wenqi Caoi, Peixiao Wei, Ting Li, Wuyin WengAbstractSpeciation transformation of arsenic in the abalone viscera hydrolysate fraction (AVHF) was evaluated using in vitro and in vivo methods to determine its safety given that AVHF is rich in arsenic. The dimethylarsinic acid (DMA) proportion and some free amino acid contents increased, whereas arsenobetaine (AB) proportion decreased when AVHF was digested by pepsin. However, molecular weight distribution was unchanged, and no obvious changes were found in the intestinal me...
Source: Food Research International - April 30, 2019 Category: Food Science Source Type: research

Soluble extracts from carioca beans (Phaseolus vulgaris L.) affect the gut microbiota and iron related brush border membrane protein expression in vivo (Gallus gallus)
Publication date: Available online 27 April 2019Source: Food Research InternationalAuthor(s): Desirrê Morais Dias, Nikolai Kolba, Jon J. Hart, Michelle Ma, Sybil T. Sha, Naveena Lakshmanan, Marilia Regini Nutti, Hércia Stampini Duarte Martino, Raymond P. Glahn, Elad TakoAbstractThe effect of soluble extracts with putative prebiotic ability extracted from various bean varieties on the intestinal brush border membrane (BBM) iron related proteins, and intestinal bacterial populations were evaluated using the Gallus gallus model and by the intra-amniotic administration procedure. Eight treatment groups [(non-injec...
Source: Food Research International - April 28, 2019 Category: Food Science Source Type: research

Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics
Publication date: Available online 27 April 2019Source: Food Research InternationalAuthor(s): Arup Nag, Mark Waterland, Patrick Janssen, Rachel Anderson, Harjinder SinghAbstractLactobacillus reuteri LR6 cells were stabilized using a novel combination of wet granulation and fluidized-bed-drying techniques. The stabilized cells were stored at 37 °C and at two water activity (aw) levels (0.11 & 0.30). Superior storage stability was recorded in the lower aw environment, supported by a stronger glassy matrix when skim milk powder was used as the excipient. The initial viable cell populations of the samples stabilized ...
Source: Food Research International - April 28, 2019 Category: Food Science Source Type: research

Changes in stilbene composition during postharvest ozone treatment of ‘Moscato Bianco’ winegrapes
Publication date: Available online 27 April 2019Source: Food Research InternationalAuthor(s): Susana Río Segade, Simone Vincenzi, Simone Giacosa, Luca RolleAbstractStilbenes, including trans-resveratrol and its derivatives, are compounds naturally present in grapes and have gained a growing interest due to reported health-promoting properties. The production of resveratrol-enriched table grapes has promoted recent research on stress-induced synthesis of stilbenes. The oxidizing properties of ozone have been successfully exploited to its use as sanitizing agent and stilbene elicitor during table grapes storage. In wi...
Source: Food Research International - April 28, 2019 Category: Food Science Source Type: research

Apparent thermal and UHT stability of native, homogenized and recombined creams with different average fat globule sizes
This study focused on apparent thermal and UHT stability of native, homogenized (from native cream) and recombined creams (sodium caseinate-stabilized anhydrous milk fat) as a function of their fat globule sizes at 18 and 36% fat contents. Native creams were fractionated by the two-stage centrifugal method into five sizes (~1.45, ~2.45–3.65, ~3.85 and ~4.5 μm) whereas homogenized and recombined creams (~1.45, ~2.45, ~3.85 and ~4.5 μm) were obtained by microfluidisation. All cream samples were tested for thermal stability at 140 °C following a test similar to Heat Coagulation Time. Some selected creams...
Source: Food Research International - April 27, 2019 Category: Food Science Source Type: research

Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains
In this study, we analyzed the effects of growth medium associated with two dehydration kinetics on the accumulation of reactive oxygen species (ROS) and lipid peroxidation levels. The cultivability of tested yeast strains was dependent on growth and dehydration conditions. The L. thermotolerans strain was the most sensible to dehydration when growing in nutrient-poor media, which was characterized by high levels of ROS, lipid peroxidation and reduced cultivability. In contrast, this yeast was able to restore its cultivability when growing in nutrient-rich medium before dehydration. The other NS yeast strains acquired resi...
Source: Food Research International - April 27, 2019 Category: Food Science Source Type: research

Developing anti-counterfeiting measures: The role of smart packaging
Publication date: Available online 25 April 2019Source: Food Research InternationalAuthor(s): Jan Mei Soon, Louise ManningAbstractCounterfeiting of food and beverage products is rife and premium brands are often targeted by fraudsters. Such is the case with Scotch whisky, a global, reputable brand revered for its heritage and tradition. Using Scotch whisky as a case study, the aim of this paper is to review existing literature and industry information to determine the market and personal consequences of counterfeiting activities and consider the packaging related anti-counterfeiting measures that can be employed within a w...
Source: Food Research International - April 27, 2019 Category: Food Science Source Type: research

Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract
Publication date: Available online 25 April 2019Source: Food Research InternationalAuthor(s): Marluci Palazzolli da Silva, Marcelo Thomazini, Augusto Tasch Holkem, Lorena Silva Pinho, Maria Inés Genovese, Carmen Sílvia Fávaro-TrindadeAbstractGuaraná is a native fruit of the Amazon rainforest, which presents high levels of phenolic compounds. However, these bioactive compounds may be unstable in food processing and gastrointestinal conditions. Thus, this work aimed to characterize guaraná seed extract (GSE) followed by microencapsulation using a spray-chilling method and with vegetable fat...
Source: Food Research International - April 27, 2019 Category: Food Science Source Type: research

Untargeted metabolomics coupled with chemometrics analysis reveals potential non-volatile markers during oolong tea shaking
This study identified the metabolites that allow monitoring of tea quality formation during both processing and preservation, and it provides a novel strategy for data reduction in studies to discover key metabolites.Graphical abstract (Source: Food Research International)
Source: Food Research International - April 25, 2019 Category: Food Science Source Type: research

Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion
Publication date: Available online 24 April 2019Source: Food Research InternationalAuthor(s): Fernando G. Martínez, María E. Cuencas Barrientos, Fernanda Mozzi, Micaela PescumaAbstractSelenium (Se), which is present as SeCys in seleno-proteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Se is incorporated in the diet through Se-containing foods. Some lactic acid bacteria (LAB) can biotransform selenite (toxic) into Se-nanoparticles (SeNPs) and Se-amino acids. To exert their beneficial properties in the host, bacteria should survive the harsh conditions of the gastrointesti...
Source: Food Research International - April 25, 2019 Category: Food Science Source Type: research

Compositional characterization study on high -molecular -mass polymeric polyphenols in red wines by chemical degradation
In this study, purified high-molecular-mass polymeric polyphenols (PHPPCs) were first isolated by solid phase extraction combined with semi-preparative HPLC from red wine. Different chemical degradation methods (NaOH, HCl and benzyl mercaptan degradation) were used to decompose the PHPPCs into low molecular weight fragments. The chemical structures of the degradation fragments were verified by HPLC/UPLC−DAD and HPLC-FT-ICR-MS. The results showed that three proanthocyanidins, five proanthocyanidins benzylthioether, quercetin and fifteen anthocyanins were detected by degradation in the presence of benzyl mercaptan. Nin...
Source: Food Research International - April 25, 2019 Category: Food Science Source Type: research

Production of low molecular weight chitosan by acid and oxidative pathways: Effect on physicochemical properties
Publication date: Available online 23 April 2019Source: Food Research InternationalAuthor(s): Bruna Silva de Farias, Dara Djenifer Rodrigues Grundmann, Francisca Zuchoski Rizzi, Natália Soares Santos Martins, Tito Roberto Sant'Anna Cadaval Junior, Luiz Antonio de Almeida PintoAbstractChitosan–based biomaterials with a low molecular weight (LMW) have been drawn attention due to the promising applications in the pharmaceutical and food fields. For this reason, the aim of this work was to study the effect of two distinct depolymerization pathways on the chitosan physicochemical properties. Chitosan was submitted ...
Source: Food Research International - April 25, 2019 Category: Food Science Source Type: research

Characterization of the lipid profile from coconut (Cocos nucifera L.) oil of different varieties by electrospray ionization mass spectrometry associated with principal component analysis and independent component analysis
Publication date: Available online 24 April 2019Source: Food Research InternationalAuthor(s): Jordana Alves Ferreira, Jandyson Machado Santos, Márcia Cristina Breitkreitz, Joana Maria Santos Ferreira, Paulo Manoel Lins, Samuel Cohen Farias, Damila Rodrigues de Morais, Marcos Nogueira Eberlin, Carla Beatriz Grespan BottoliAbstractCoconut oil (CO) from fifteen different varieties of coconuts (Cocos nucifera L.) and one CO processed on an industrial scale were analyzed by electrospray ionization mass spectrometry (ESI-MS) and the data processed using chemometric tools from principal component analysis and independent c...
Source: Food Research International - April 25, 2019 Category: Food Science Source Type: research

Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials
Publication date: Available online 22 April 2019Source: Food Research InternationalAuthor(s): Maria Micaela Ureta, Nelson Romano, Emiliano Kakisu, Andrea Gómez-ZavagliaAbstractGrape must market has been rising and there is an increasing interest to use it as a “natural” replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend.The aim of this work was to investigate whether the combination of grape must with sucrose wa7s a suitable raw material for the synthesis of FOS. This way, a prebi...
Source: Food Research International - April 24, 2019 Category: Food Science Source Type: research