Correlations between the phenolic and fibre composition of mushrooms and the glycaemic and textural characteristics of mushroom enriched extruded products
In this study, semolina extruded snack products were supplemented with white button mushroom (Agaricus bisporus), shiitake (Lentinula edodes) and porcini mushrooms (Boletus edulis). The functional properties of the products were analysed, including the nutritional profile, starch characteristics (content, gelatinisation and digestibility) and antioxidant activities (total phenolic content, DPPH and ORAC), colour, and textural properties. Compared to the control samples, extrudates supplemented with mushroom powder showed a reduced product expansion, decreased water absorption index, increased water solubility index and alt...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels
Publication date: January 2020Source: LWT, Volume 118Author(s): Salma Ben-Harb, Françoise Irlinger, Anne Saint-Eve, Maud Panouillé, Isabelle Souchon, Pascal BonnarmeAbstractThe use of pea protein is limited in food by the persistence of off-flavours. Fermentation by microbial consortia could be a way to circumvent this problem. The aim of our study was to investigate the adaptation potential and metabolic features of consortia as a function of the matrix composition (pea and/or milk proteins). Three designed consortia were investigated for their ability (i) to grow in gels containing 100% pea proteins, 50% pe...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates
In this study, five fractions (F–I to F–V) were successfully isolated from cottonseed protein hydrolysates (CPH) by using ion exchange resin system, and proved to be mainly composed of peptides with molecular weights less than 1 kDa by size exclusion high performance liquid chromatography (SEC-HPLC). All fractions possessed the DPPH radical and ABTS radical cation scavenging abilities. However, the antibacterial experiment revealed F–I and CPH had no inhibition against E. coli. By analyzing the composition of amino acids, the antioxidant and antibacterial activities were found to be positively correlate...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Response of nutritional and functional composition, anti-nutritional factors and antioxidant activity in germinated soybean under UV-B radiation
Publication date: January 2020Source: LWT, Volume 118Author(s): Meng Ma, Hongxu Zhang, Yujia Xie, Meng Yang, Jiangfen Tang, Pei Wang, Runqiang Yang, Zhenxin GuAbstractThe effects of germination under UV-B radiation on the nutritional and functional composition, anti-nutritional factors and antioxidant activity of germinated soybean were comprehensively investigated. Results showed that total sugar decreased by 16% and the free amino acids increased from 0.29 to 4.73 g/100 g during germination, while UV-B inhibited these changes. UV-B increased Asp content, but reduced Glu content. Germination enhanced the level of satu...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Interaction of Pseudomonas aeruginosa and Staphylococcus aureus with Listeria innocua in dual species biofilms and inactivation following disinfectant treatments
This study shows that dual species biofilms with foodborne pathogens are more resistant to disinfectant treatment than their single species counterparts and that biofilm maturity as well as environmental conditions, i.e. access to nutrients, play an important role in their response to the treatments tested. (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Impact of post-bottling storage conditions on colour and sensory profile of a rosé sparkling wine
This study evaluated the effect of post-bottling storage conditions on the chromatic characteristics and sensory profile of a rosé sparkling wine, stored in Antique Green glass bottle for 9 months following the disgorgement. Samples were stored at 30 °C in the dark (D30), at 5 °C in the dark (D5) and at 5 °C under UV irradiation (UV5).At the end of post-bottling storage, a considerable variation in colour intensity (CI) and hue (H) was revealed in comparison to the initial values. In UV5 an important reduction of CI (−22%) and a remarkable increase of H (+46%) was revealed, whereas in D30 spa...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage
This study aimed to develop orange juice-based probiotic drink fortified with nettle. The effect of nettle (Urtica dioica L.) supplementation on the viability of probiotic (Lactobacillus rhamnosus ATCC 53103), total phenolic content, antioxidant, antimicrobial, microbiological, chemical, physical and sensory properties of the beverages were evaluated during 28 days of storage at 4 °C. The population number of L. rhamnosus was in the range of 6.75–7.33 log cfu.mL−1 during storage period and there was no statistical difference between orange-nettle-probiotic juice (NP) and orange-probiotic juice (OP) (P &...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating
Publication date: January 2020Source: LWT, Volume 118Author(s): Marthe J. Blikra, Flemming Jessen, Aberham H. Feyissa, Mette R. Vaka, Dagbjørn SkipnesAbstractLow levels of salt are frequently used to increase flavor and water retention in cod. This alters the biochemical properties of cod during heating. In this paper, properties needed to mathematically model moisture transfer during cooking – water holding capacity and storage modulus – were determined for cod containing 0.06, 1 and 3 g/100 g NaCl. Protein denaturation and microstructure was also investigated to increase the understanding of qualit...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Identification and quantification of synergetic antioxidants and their application in sunflower oil
Publication date: January 2020Source: LWT, Volume 118Author(s): Kai Wang, Zhaojun Zheng, Chunhuan Liu, Yue Wang, Jinwei Li, Yuanfa LiuAbstractCombined antioxidants play indispensable roles in inhibiting lipid peroxidation and further preventing food deterioration. However, synergetic antioxidants are now identified stochastically and blindly. Herein, a reasonable and precise approach has been established for identification and quantitation of the binary antioxidants with synergistic interactions. Our results demonstrated that, among ascorbic acid (AA), α-tocopherol, ascorbyl palmitate (AP), rosemary extracts (RE), te...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Variety and shelf-life of coffee packaged in capsules
In conclusion, the research evidenced the importance of considering the variety for the shelf-life definition of coffee packaged in capsules.Graphical abstract (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Chemical characterization of fourteen kinds of novel edible oils: A comparative study using chemometrics
Publication date: January 2020Source: LWT, Volume 118Author(s): Tao Zhang, Tao Wang, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo WangAbstractIn the past 10 years, fourteen kinds of oilseeds have been approved as the novel resources of edible oil in China. For the first time, these oilseeds were collected for comparison. The chemical profiles were analyzed regarding to the fatty acids, tocopherols, and phytosterols. Chemometrics was utilized for the visualization of the phytochemicals to highlight the differences. The results showed a higher content of oil in the kernel of Vitellaria paradora, Amygdalus pedunculata, Pluken...
Source: LWT Food Science and Technology - October 19, 2019 Category: Food Science Source Type: research

Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree
Publication date: January 2020Source: LWT, Volume 118Author(s): Tao Liao, Junping Liu, Yuefang Sun, Liqiang Zou, Lei Zhou, Chengmei Liu, Netsanet Shiferaw Terefe, Wei LiuAbstractThe inhibitory effects of ascorbic, citric, ferulic and salicylic acid on pear polyphenol oxidase (PPO) were investigated in model and food system. All four organic acids showed strong inhibition effect in model system. However, compared to model system, inhibitory effect of PPO in pear puree was quite different. Ascorbic acid showed a much weaker effect in pear puree compared to the model system. Similarly, ferulic and salicylic acid had limited i...
Source: LWT Food Science and Technology - October 16, 2019 Category: Food Science Source Type: research

Inhibition of α-amylase, α-glucosidase and pancreatic lipase by phenolic compounds of Rumex maderensis (Madeira sorrel). Influence of simulated gastrointestinal digestion on hyperglycaemia-related damage linked with aldose reductase activity and protein glycation
Publication date: January 2020Source: LWT, Volume 118Author(s): Vítor Spínola, Eulogio J. Llorent-Martínez, Paula C. CastilhoAbstractIn this work, we report the in vitro inhibitory potential of Rumex maderensis methanolic extracts (leaves, flowers, and stems) towards key digestive enzymes linked to type-2 diabetes and obesity (α-amylase, α-glucosidase, pancreatic lipase). The inhibitory activity towards aldose reductase and glycation of bovine serum albumin (BSA) is also reported; in these latter assays, the effect of simulated digestion on the bioactivities was evaluated. The inhibitory ac...
Source: LWT Food Science and Technology - October 16, 2019 Category: Food Science Source Type: research

Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread
Publication date: January 2020Source: LWT, Volume 118Author(s): Carlos Luz, Luana Izzo, Alberto Ritieni, Jordi Mañes, Giuseppe MecaAbstractWhey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37. The resultant peptides were characterised by LC–ESI–TOF-MS. Antifungal activity of the goat milk whey hydrolysate (HGW) was determined against 10 toxigenic fung...
Source: LWT Food Science and Technology - October 16, 2019 Category: Food Science Source Type: research

Storage related changes in spray dried colostrum preparations
Publication date: January 2020Source: LWT, Volume 118Author(s): S.G. Borad, A.K. Singh, G.S. Meena, H.V. RaghuAbstractColostrum, bioactive rich mammary secretion obtained immediately after parturition, is endowed with immunity boosting compounds such as immunoglobulins, lactoferrin, lysozyme, growth factors, etc. The colostrum feeding is recommended for imparting passive immunity to children with poor immune status. However, immunoprophylactic and therapeutic properties of colostrum are best preserved in dried form. Immunoglobulin rich spray dried colostrum protein concentrate (CPC) and colostrum whey protein isolates (CWP...
Source: LWT Food Science and Technology - October 16, 2019 Category: Food Science Source Type: research

Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt
This study aimed to isolate and identify the gas-forming spoilage bacteria strains in chili sauce, and to provide an effective control method to restrain their growth. The gas-forming spoilage bacteria strains were isolated in chili sauce in anaerobic condition and identified as Bacillus licheniformis, Lactobacillus alimentarius and L. acidipiscis. Nisin and table salt were found to be able to inhibit the growth of three spoilage bacteria strains while no effect was observed when sodium benzoate and potassium sorbate were used. The effect of the combinational use of table salt and nisin in bacteria inhibition was then test...
Source: LWT Food Science and Technology - October 16, 2019 Category: Food Science Source Type: research

Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting
Publication date: January 2020Source: LWT, Volume 118Author(s): Olga López-Pérez, Ana del Olmo, Antonia Picon, Manuel NuñezAbstractKombu seaweed (Laminaria ochroleuca) was preserved by refrigeration at 5 °C (control), by high pressure processing (HPP) at 400 or 600 MPa for 5 min followed by refrigeration at 5 °C, or by freezing at −24 °C. Those treatments were applied to both unsalted and salted kombu samples, which were stored for 180 days. One hundred three compounds belonging to 16 chemical groups were identified in the volatile fraction of kombu. Groups in...
Source: LWT Food Science and Technology - October 13, 2019 Category: Food Science Source Type: research

Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels
Publication date: January 2020Source: LWT, Volume 117Author(s): Xinxin Zhao, Ge Han, Qinxiu Sun, Haotian Liu, Qian Liu, Baohua KongAbstractThe aim of this study was to evaluate the effect of lard-based diacylglycerol (DG) on the rheological and physicochemical properties of pork myofibrillar protein (MP) gels at different pH levels. Addition of unpurified diacylglycerol (UDG) or purified diacylglycerol (PDG) significantly enhanced the gel penetration force and water-holding capacity (P 
Source: LWT Food Science and Technology - October 12, 2019 Category: Food Science Source Type: research

Postmortem biochemical and textural changes in the sea cucumber Stichopus japonicus body wall (SJBW) during iced storage
Publication date: January 2020Source: LWT, Volume 118Author(s): Xin Xiong, Baoyu He, Di Jiang, Xiufang Dong, Chenxu Yu, Hang QiAbstractBiochemical, chemical and textural changes in postmortem Stichopus japonicus body wall (SJBW) were evaluated during iced storage for 8 days. Triphosphate (ATP) and its breakdown products, K-value, total volatile basic nitrogen (TVB-N), microbiological,pH, water-holding capacity (WHC), texture, protein degradation and cathepsin activities were monitored. K-value increased linearly from 4.83 ± 0.57% at day 0–18.85 ± 2.09% at day 2, 28.15 ± 2.05% at day 4...
Source: LWT Food Science and Technology - October 10, 2019 Category: Food Science Source Type: research

Inactivation of Listeria Monocytogenes at various growth temperatures by ultrasound pretreatment and cold plasma
Publication date: January 2020Source: LWT, Volume 118Author(s): Yuanyuan Pan, Yan Zhang, Jun-Hu Cheng, Da-Wen SunAbstractEffects of ultrasound pretreatments and dielectric barrier discharge (DBD) cold plasma on the inactivation of Listeria monocytogenes (L. monocytogenes) under various growth temperatures were investigated, and membrane fatty acid profiles of L. monocytogenes were also determined. Fatty acids anteiso-C15:0, anteiso-C17:0 and C15:0 were the most abundant fatty acids at any given growth temperature (10, 25, 37 and 42 °C). Principal components analysis (PCA) and redundancy analysis (RDA) displayed that ...
Source: LWT Food Science and Technology - October 10, 2019 Category: Food Science Source Type: research

Efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during vacuum refrigerated storage
The objective of this study was to evaluate the efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during 7 days of vacuum-packaged storage. Chicken breasts were deboned within 15 min after slaughter, immediately ground, and pre-rigor salted with 2% NaCl (w/w) or 2% NaCl (w/w) plus 500 ppm ascorbic acid. The pooled data from pre-rigor salted chicken breasts during storage showed significantly greater pH value, water-holding capacity, and protein solubility as compared to post-rigor salted chicken breasts. Moreover, the addition of 500 ppm ascorbic acid coul...
Source: LWT Food Science and Technology - October 10, 2019 Category: Food Science Source Type: research

Purification and characterization of an extracellular lipase from Trichosporon sp. and its application in enrichment of omega-3 polyunsaturated fatty acids
This study demonstrated the lipase has good potential as a catalyst in enrichment of EPA and DHA in fish oil. The content of EPA and DHA reached 22.9 and 25.4 mol%, respectively, using 100 U of the lipase within 24 h, and the enrichment efficiency of DHA was higher than that of EPA. (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - October 10, 2019 Category: Food Science Source Type: research

In vitro and In vivo antioxidant properties of paprika carotenoids nanoemulsions
This study aimed to investigate the protective role of emulsions loaded with paprika oleoresin carotenoids on liver and serum of healthy rats. Additionally, the study explored the effects of nonionic surfactants on the liver, which have not been reported. Conventional (CE) and nano (NE) emulsions were prepared and characterized, showing particle size of 157.9 and 39.2 nm, respectively and a monodisperse-size distribution. Carotenoid concentration analyzed by the DPPH method (EC50) were 347 and 359 μg/mL for CE and NE, respectively. Both emulsions and the surfactant alone (Tween 40) were orally administered to Wistar...
Source: LWT Food Science and Technology - October 10, 2019 Category: Food Science Source Type: research

Nutritional and aroma improvement of gluten-free bread: is bee pollen effective?
Publication date: January 2020Source: LWT, Volume 118Author(s): P. Conte, A. Del Caro, P.P. Urgeghe, G.L. Petretto, L. Montanari, A. Piga, C. FaddaAbstractThe impact of the addition of bee pollen (BP) (1, 2, 3, 4, and 5%) on the nutritional, bioactive and aroma composition of technologically viable gluten-free (GF) breads has been studied. The content of some macroconstituents (such as protein and lipids), minerals (K, Ca, Mg, Fe, Cu, Mn), and phytochemicals (carotenoids), the composition of biologically active compounds (soluble, insoluble and bioaccessible polyphenols), the antioxidant activity and the aroma profile of b...
Source: LWT Food Science and Technology - October 10, 2019 Category: Food Science Source Type: research

Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514
The objective of this study was to characterize the synergistic effect of WPI and sucrose on protecting the survival of powdered Lactobacillus salivarius NRRL B-30514 prepared by directly mixing a cell suspension with spray-dried WPI/sucrose powders (WSP) with different WPI:sucrose mass ratios. In the prepared WSP-probiotics powders (WPP), differential scanning calorimetry, X-ray diffraction spectroscopy and scanning electron microscopy results indicated that WPI stabilized amorphous sucrose with the glass transition temperature above room temperature. WPP with the presence of amorphous sucrose showed higher probiotic viab...
Source: LWT Food Science and Technology - October 9, 2019 Category: Food Science Source Type: research

Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken
In this study, the proximate compositions and microbial property of camel meat was compared with beef, mutton and chicken by analyzing the contents of moisture, total fat, crude protein, minerals, vitamins, amino acids and fatty acids. The results revealed that camel meat has higher (P 
Source: LWT Food Science and Technology - October 9, 2019 Category: Food Science Source Type: research

Cistus extract as a valuable component for enriching wheat bread
Publication date: Available online 8 October 2019Source: LWTAuthor(s): Anna Mikulec, Stanisław Kowalski, Małgorzata Makarewicz, Łukasz Skoczylas, Małgorzata TabaszewskaAbstractThe aim of the study was to use cistus extract for the production of wheat bread and determine its impact on selected physicochemical, microbiological, and organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile and the total polyphenol content. Breads with 5 and 7.5% cistus extract were characterized by lower average scores for taste and smell, compared to wheat bread. During storage (up to 5 days) ...
Source: LWT Food Science and Technology - October 9, 2019 Category: Food Science Source Type: research

Identification of rancidity markers in roasted sunflower seeds produced from raw materials stored for different periods of time
Publication date: Available online 8 October 2019Source: LWTAuthor(s): Meng Fu, Xu Shen, Hui Peng, Qiang Zhou, Jing Yun, Yue Sun, Chi-Tang Ho, Huimei Cai, Ruyan HouAbstractRoasted sunflower seeds contain high levels of unsaturated fatty acids, which are susceptible to oxidative rancidity when they are stored under inappropriate conditions. This lipid oxidation affects the quality of roasted sunflower seeds. Rancidity components (mainly including 11 aldehydes, 1 alcohol, 2 ketones, 1 acid and 1 furan) were identified in roasted sunflower seeds using HS-GC-MS-O (headspace-gas chromatography-mass spectrometry-olfactometry). S...
Source: LWT Food Science and Technology - October 9, 2019 Category: Food Science Source Type: research

Increase of walnuts' shelf life using a walnut flour protein-based edible coating
Publication date: Available online 8 October 2019Source: LWTAuthor(s): Antonella L. Grosso, Claudia M. Asensio, Nelson R. Grosso, Valeria NepoteAbstractThe present study aimed to improve walnut quality during storage. An edible coating was developed from defatted walnut flour and applied to the surface of walnut kernels, which were subsequently stored at 40 °C for 84 days along with walnuts coated with methylcellulose and uncoated kernels. On day 84, the walnuts coated with the walnut flour coating presented the lowest oxidized (13.33) and cardboard (34.73) flavors, the highest walnut flavor (72.27), the highest caro...
Source: LWT Food Science and Technology - October 9, 2019 Category: Food Science Source Type: research

Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens
This study has identified the bacterial composition using Illumina high-throughput sequencing technology in eighteen geographically representative sourdough in China and determined the effects of environmental factors on bacterial community. In order to identify potential strains to produce hypoallergenic wheat products, preliminary screening of bacteria based on its capabilities in decreasing allergenicity of wheat protein was used. The results showed that the predominant bacteria in 15/18 samples were Lactobacillus, while Weissella in Guangdong samples. Environmental factors (altitude, annual average temperature, annual ...
Source: LWT Food Science and Technology - October 6, 2019 Category: Food Science Source Type: research

Characterization of spray dried probiotic Sohiong fruit powder with Lactobacillus plantarum
Publication date: January 2020Source: LWT, Volume 117Author(s): Kambhampati Vivek, Sabyasachi Mishra, Rama Chandra PradhanAbstractNon-dairy based probiotic foods have gained consumer interest due to lactose intolerance, casein allergy, and cholesterol associated risks with consumption of dairy-based products. Probiotic fruit juice powder can be a suitable alternative for dairy-based probiotic powders. Enzymatically extracted Sohiong juice was fermented with Lactobacillus plantarum and spray dried to obtain probiotic Sohiong fruit powder. The storage stability of the powder was determined at 25 °C and 50% RH. Acceptab...
Source: LWT Food Science and Technology - October 6, 2019 Category: Food Science Source Type: research

Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder
This study investigated the impact of RF heating on sublethal injury of Salmonella Typhimurium in red pepper powder with different initial water activity (aw) (0.44, 0.53, 0.63 and 0.70). Red pepper powder inoculated with Salmonella Typhimurium (7 log CFU/g) was treated by RF heating (70 °C, 3 min) with heating rate of 10 °C/min. Results showed that there were sublethal injured cells (SICs) in the powder with initial aw≥0.53 after RF treatment, but no SICs in the samples with initial aw of 0.44. To confirm this result, influence of repair conditions (temperature, time and selective medium), RF heating rate...
Source: LWT Food Science and Technology - October 6, 2019 Category: Food Science Source Type: research

Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage
Publication date: January 2020Source: LWT, Volume 117Author(s): A.A.M. Pereira, F.S. Prestes, A.C.M. Silva, M.S. NascimentoAbstractThe aim of this study was to evaluate the behavior of Salmonella Typhimurium ATCC 14028 during peanut dry roasting after pre-adaptation to desiccation stress. To cause desiccation stress, blanched peanut kernels (aw 0.43) were inoculated with S. Typhimurium and stored at 28 °C for up to 180 days. Then, the samples were roasted at 120 °C for 0, 10, 20 and 30 min. A concave upward curve for Salmonella population during the storage of blanched peanut kernels was observed, with reduct...
Source: LWT Food Science and Technology - October 6, 2019 Category: Food Science Source Type: research

Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs
Publication date: January 2020Source: LWT, Volume 117Author(s): Gökhan Kürşad İncili, Pınar Karatepe, Osman İrfan İlhakAbstractThe aim of this study was to determine the single and combined effect of chitosan and Pediococcus acidilactici (B-LC-20) on Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. After spiking the samples with pathogens, meatball mixture was divided into 4 groups as control, chitosan, B-LC-20 and chitosan + B-LC-20. Subsequently, chitosan (0.4%) and P. acidilactici (6.73 log10) was added into the treatment groups. P. acidilactici effective...
Source: LWT Food Science and Technology - October 6, 2019 Category: Food Science Source Type: research

Relative abundance of halophilic archaea and bacteria in diverse salt-fermented fish products
Publication date: January 2020Source: LWT, Volume 117Author(s): Oishi Das, Sanath H. Kumar, Binaya Bhushan NayakAbstractFermented fish that contain over 20% salt are expected to harbor extremely halophilic microorganisms. In the present study, salt-fermented fish samples (n = 105) which included fermented Indian shad, mackerel, anchovies, seer fish, pomfret and others collected from different locations in India were analyzed for the presence of extremely halophilic microorganisms using culture methods. The salt (NaCl) content in majority of the products was over 20% and the moisture content ranged from 28 to 57%. Three...
Source: LWT Food Science and Technology - October 4, 2019 Category: Food Science Source Type: research

Biofilm formation by Staphylococcus aureus isolated from food poisoning outbreaks and effect of Butia odorata Barb. Rodr. Extract on planktonic and biofilm cells
Publication date: January 2020Source: LWT, Volume 117Author(s): Darla Silveira Volcan Maia, Louise Haubert, Isabela Schneid Kroning, Kauana dos Santos Soares, Thaís Larré Oliveira, Wladimir Padilha da SilvaAbstractThe aims of this study were to verify the ability of S. aureus isolates from food poisoning outbreaks to form biofilm, and evaluate the susceptibility of these isolates to Butia odorata extract (BOE) and its effect on S. aureus biofilm. All 13 S. aureus isolates formed biofilm on polystyrene; and 84.6% (11/13) carried icaA and icaB genes, 69.2% (9/13) the icaD gene, and 61.5% (8/13) the icaC gene. A...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Deterministic and probabilistic predictive microbiology-based indicator of the listeriosis and microbial spoilage risk of pasteurized milk stored in residential refrigerators
Publication date: January 2020Source: LWT, Volume 117Author(s): Veronica Rodriguez-Martinez, Gonzalo Velázquez, Rosario de Jesús Rodríguez Altaif, Fabian Fagotti, Jorge Welti-Chanes, J. Antonio TorresAbstractFollowing deterministic and probabilistic predictive microbiology procedures, cumulative 48 h exponential growth estimates were obtained for Listeria monocytogenes (Lm) and Pseudomonas putida (Pp) as preservation effectiveness indicators for pasteurized milk stored in the middle door shelf of a residential refrigerator set at 5 °C. Experimental factors studied were refrigerator load, door o...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum
Publication date: January 2020Source: LWT, Volume 117Author(s): Diako Khodaei, Kristina Oltrogge, Zohreh Hamidi-EsfahaniAbstractComposite films were produced of gelatin (G), tragacanth gum (TG) and Persian gum (PG) by using a simplex centroid design and some of their physical and mechanical properties were evaluated. The interactions between ingredients showed quadratic effects on Thickness, MC, swelling, WVTR, YM, TS, and EB while it was special cubic for WVP. The results showed that the presence of TG in blended films reduced the thickness and WVP of the films while the swelling and MC increased. Tensile strength and elo...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Microbiological and physicochemical changes during fermentation of solid residue of olive mill wastewaters: Exploitation towards the production of an olive paste – type product
Publication date: January 2020Source: LWT, Volume 117Author(s): Ilias Nanis, Magdalini Hatzikamari, Efstathios Katharopoulos, Evridiki Boukouvala, Loukia Ekateriniadou, Evanthia Litopoulou-Tzanetaki, Dimitrios GerasopoulosAbstractΤo exploit the solid residue of olive mill wastewaters (OMWS) towards the production of an olive paste-type product, natural fermentation of OMWS in NaCl (6% w/v) was implemented for 14 days at 20 °C. The microbiological and physicochemical characteristics of OMWS were examined during fermentation. Fermentation of OMWS was shown to be relied on yeasts while absence of enterobacteria, pse...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

NMR and LC-MS assessment of compound variability of common bean (Phaseolus vulgaris) stored under controlled atmosphere
Publication date: January 2020Source: LWT, Volume 117Author(s): Silvia Renata M. Coelho, Elenilson G. Alves Filho, Lorena Mara A. Silva, Tabata Z. Bischoff, Paulo R.V. Ribeiro, Guilherme Julião Zocolo, Kirley M. Canuto, Priscila Z. Bassinello, Edy S. de BritoAbstractAs the chemical profiling of common beans (Phaseolus vulgaris) modify according to storage conditions, the aim of this study was to analyze the physicochemical parameters and composition variability of the cotyledon by NMR, and coat by LC-MS, all submitted to different storage atmosphere of O2, CO2, and humidity. Through NMR, chemometrics along with meta...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Structural properties of lotus seed starch prepared by octenyl succinic anhydride esterification assisted by high hydrostatic pressure treatment
Publication date: January 2020Source: LWT, Volume 117Author(s): Siwei Sun, Xiong Lin, Beibei Zhao, Bailong Wang, Zebin GuoAbstractThis paper describes a new method for combining high hydrostatic pressure (HHP) and octenyl succinic anhydride (OSA) esterification for starch modification. The degree of substitution (DS) was 0.0148–0.0389 when the OSA concentration increased from 3% to 9%, whereas after HHP treatment, the DS decreased, especially for H-OSA-9%, from 0.0389 to 0.0125. Scanning electron microscopy indicated that OSA with combined HHP treatment destroyed the surface morphology of the starch. FTIR spectroscop...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

The efficacy of antimicrobial interventions on Shiga toxin producing Escherichia coli (STEC) surrogate populations inoculated on beef striploins prior to blade tenderization
Publication date: January 2020Source: LWT, Volume 117Author(s): Chevise L. Thomas, Harshavardhan Thippareddi, Macc Rigdon, Sanjay Kumar, Robert W. McKee, William M. Sims, Alexander M. StelzleniAbstractThe US meat industry actively seeks antimicrobials to eliminate Shiga toxin-producing Escherichia coli (STEC) in non-intact products. To facilitate this, the anterior end (10.2 cm) of beef striploins (30.5 cm) were inoculated (lean side) with a ca. 8.00 log CFU/mL cocktail containing non-pathogenic rifampicin resistant surrogate E. coli. The inoculated striploins were passed through a spray cabinet and treated with either...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature
Publication date: January 2020Source: LWT, Volume 117Author(s): Álvaro T. Lemos, Ana C. Ribeiro, Ivonne Delgadillo, Jorge A. SaraivaAbstractRaw watermelon juice previously studied for 21 days by hyperbaric storage (HS) at 75 MPa and uncontrolled/naturally variable room temperature (RT ≈ 25 °C), was kept further under 75 MPa/≈25 °C for one year. The results revealed that compared to the results previously reported (21 days), HS up to one year caused an additional reduction of initial loads (total aerobic mesophiles/psychrophiles), by at least ~1.0 log CFU/mL (to below the detection limit), w...
Source: LWT Food Science and Technology - October 3, 2019 Category: Food Science Source Type: research

The stability and in vitro digestion of curcumin emulsions containing Konjac glucomannan
Publication date: January 2020Source: LWT, Volume 117Author(s): Shenghua He, Cheng Gu, Deguo Wang, Weili Xu, Rongchun Wang, Ying MaAbstractKonjac glucomannan (KGM) was used to characterize the structure of the curcumin emulsions stabilized with whey protein isolate (WPI). With an increasing concentration of KGM from 0.1% to 0.3%, the fat droplet size decreased significantly (p 
Source: LWT Food Science and Technology - October 2, 2019 Category: Food Science Source Type: research

Microstructure and chemical composition of camel and cow milk powders’ surface
This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a ‘brain’-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The...
Source: LWT Food Science and Technology - October 2, 2019 Category: Food Science Source Type: research

Lactobacillus crustorum ZHG 2-1 as novel quorum-quenching bacteria reducing virulence factors and biofilms formation of Pseudomonas aeruginosa
Publication date: January 2020Source: LWT, Volume 117Author(s): Tianqi Cui, Fengling Bai, Mengtong Sun, Xinran Lv, Xuepeng Li, Defu Zhang, Hong DuAbstractQuorum quenching (QQ) activity of crude extract (CE) from Lactobacillus crustorum ZHG 2-1 against Pseudomonas aeruginosa was evaluated at three sub-minimum inhibitory concentrations (MIC) 1.0, 2.0 and 3.0 mg/mL. Agar diffusion method results showed that CE can degrade N-homoserine lactone (AHLs) by 37.1–87.6% at three sub-MICs. Moreover, the degradation activity was further confirmed by gas chromatography-mass spectrometer (GC-MS). The inhibition rate of biofilms ...
Source: LWT Food Science and Technology - October 2, 2019 Category: Food Science Source Type: research

Bioactive fish hydrolysates resistance to food processing
This study focus on evaluating the changes originated in the antihypertensive and antioxidant capacity of sardine hydrolysates obtained by enzymatic hydrolysis, after heat treatments, high pressure homogenization, ultrasound treatment and spray drying. Both the angiotensin-converting enzyme inhibitory activity and antioxidant activity of sardine hydrolysate did not change or was improved after heat treatments and drying. Similarly, non-thermal treatments led to a slight increase of antihypertensive potential. The resistance of the hydrolysate after different treatments commonly used in food industry suggests its potential ...
Source: LWT Food Science and Technology - October 2, 2019 Category: Food Science Source Type: research

A novel sensitive visual count card for detection of hygiene bio-indicator—molds and yeasts in contaminated food
Publication date: January 2020Source: LWT, Volume 117Author(s): Linlin Xu, Ping Chen, Tong Liu, Dayong Ren, Na Dong, Wenwen Cui, Pai He, Yunfeng Bi, Na Lv, Moeketsi NtakatsaneAbstractThe study developed a novel, sensitive and visual count card for detection of molds and yeasts in food. A series of concentrations of ethanol and four cations for molds and yeasts growth and coloration were evaluated. Furthermore, cold water gel texture of count card was also determined under the conditions. These results demonstrated that the effects of 8 mL L−1 ethanol, 0.2 g L−1 CuSO4, 0.2 g L−1 CaCl2 and 0.1...
Source: LWT Food Science and Technology - October 2, 2019 Category: Food Science Source Type: research

Corrigendum to “Microbial load of white cheese process lines after CIP and COP: A case study in Turkey” [LWT-Food Science and Technology 90 (2018) 505–512]
Publication date: December 2019Source: LWT, Volume 116Author(s): Dilvin İpek, Nükhet Nilüfer Demirel Zorba (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - September 30, 2019 Category: Food Science Source Type: research

Retraction notice to "Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk": [LWT 80(2017) 386-393]
This article has been retracted: please see Elsevier Policy on Article Withdrawal (http://www.elsevier.com/locate/withdrawalpolicy).This article has been retracted at the request of the Editor-in-Chief. The article duplicates parts of the following articles:1.Microstructural Changes in Fat During the Ripening of Iranian Ultrafiltered Feta Cheese J. Dairy Sci. 91(2008):4147–41542."Profile of Fatty Acids, Microstructure and Physico-Chemical Properties of Ultrafiltered Feta Cheese, Iranian biosystem engineering 40(1)2009: 101-110" https://ijbse.ut.ac.ir/article_20281_en.html3."Microstructural properties o...
Source: LWT Food Science and Technology - September 30, 2019 Category: Food Science Source Type: research