LWT - Food Science and Technology

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Copyright © 2016 Elsevier Ltd. All rights reserved
< Previous vol/iss
Volume 66, Pages 1-692 (March 2016) Next vol/iss >
Articles 1 - 94
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Volume 71 (2016)
Volumes 61 - 70 (2015 - 2016)
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Volume 70
pp. 1358 (July 2016)
Volume 69
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Volume 68
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Volume 67
pp. 1222 (April 2016)
Volume 66
pp. 1692 (March 2016)
Volume 65
pp. 11162 (January 2016)
•
The LF-NMR technique for assessing the mobility water and fat in meat
batters was investigated.
Volume 64, Issue 2
pp. 5151376 (December 2015)
•
A new relaxation component T23 (200–300 ms) was observed after heating.
Volume 64, Issue 1
pp. 1514 (November 2015)
•
The effect of fat on relaxation time T22 of emulsion gel was higher than water.
Volume 63, Issue 2
pp. 7991354 (October 2015)
•
Water presented higher influence on T23 in emulsion gel compared to fat.
Volume 63, Issue 1
pp. 1798 (September 2015)
Volume 62, Issue 2
pp. 9351238 (July 2015)
Volume 62, Issue 1, Part 2
pp. 373934 (June 2015)
Healthy Snacks: Recent Trends and
Innovative Developments to Meet
Current Needs
Volume 61, Issue 2
pp. 269644 (May 2015)
Volume 61, Issue 1
pp. 1268 (April 2015)
Volumes 41 - 50 (2008 - 2013)
Volumes 31 - 40 (1998 - 2007)
Volumes 26 - 30 (1993 - 1997)
Investigation the effects of protein hydration states on the mobility water
and fat in meat batters by LF-NMR technique Original Research Article
Pages 1-6
Jun-Hua Shao, Ya-Min Deng, Li Song, A. Batur, Na Jia, Deng-Yong Liu
PDF (508 K)
Abstract
Close research highlights
Highlights
Escherichia coli O157:H7 and Salmonella Typhimurium inactivation by
the effect of mandarin, lemon, and orange by-products in reference
medium and in oat-fruit juice mixed beverage Original Research Article
Pages 7-14
Maria Sanz-Puig, M.Consuelo Pina-Pérez, Antonio Martínez-López, Dolores Rodrigo
PDF (321 K)
Abstract
Highlights
Volume 62, Issue 1, Part 1
pp. 1372 (June 2015)
Volumes 51 - 60 (2013 - 2015)
Research papers
•
The antimicrobial activity of mandarin, orange, and lemon by-products was
assessed.
•
Mandarin had the most bactericidal effect in reference medium.
•
The maximum inactivation level of mandarin was 8 log cycles against
Salmonella Typhimurium.
•
The mandarin antimicrobial effect was lower in food matrix than in reference
medium.
•
Higher mandarin by-product addition produced greater microorganism
inactivation.
Mycelial biomass and intracellular polysaccharides yield of edible
mushroom Agaricus blazei produced in wheat extract medium Original
Research Article
Pages 15-19
Fei-Hong Zhai, Jian-Rong Han
Abstract
PDF (369 K)
Highlights
•
The submerged fermentation in wheat extract medium by Agaricus blazei was
carried out.
•
Effects of wheat extract medium on mycelial biomass and intracellular
polysaccharides yield of the fungus were evaluated.
•
The optimization of medium and fermentation conditions was carried out.
•
The results suggest that the wheat extract medium has the potential to
produce mycelia and polysaccharides of A. blazei.
Prevalence, antimicrobial resistance and virulence traits in enterococci
from food of animal origin in Turkey Original Research Article
Pages 20-26
Ebru Şebnem Yılmaz, Özkan Aslantaş, Sevda Pehlivanlar Önen, Süheyla Türkyılmaz,
Cemil Kürekci
PDF (418 K)
Abstract
Highlights
•
The prevalence of Enterococci in meat samples from retail outlets in Turkey.
•
The presence of virulence genes was analysed.
•
The presence of genes encoding resistance to vancomycin, erithromycine and
tetracycline were also screened.
Effect of processing on the content and biological activity of
polysaccharides from Pleurotus ostreatus mushroom Original Research Article
Pages 27-33
Wojciech Radzki, Marta Ziaja-Sołtys, Jakub Nowak, Jolanta Rzymowska, Jolanta
Topolska, Aneta Sławińska, Monika Michalak-Majewska, Marta Zalewska-Korona,
Andrzej Kuczumow
PDF (610 K)
Abstract
Highlights
•
The amount of crude polysaccharides was quantified in fresh and processed
mushrooms.
•
The isolated polysaccharides differed in their chemical composition.
•
The polysaccharides exerted antioxidant and antiproliferative activity.
•
The content and the activity of polysaccharides was decreased due to the
processing.
Refractance Window drying of pomegranate juice: Quality retention and
energy efficiency Original Research Article
Pages 34-40
Vahid Baeghbali, Mehrdad Niakousari, Asgar Farahnaky
PDF (572 K)
Abstract
Highlights
•
RW dried PJ have anthocyanin content higher than those of the FD and SD
samples.
•
RW dried PJ have antioxidant activity equal or greater than FD and SD
samples.
•
RW dried PJ have anthocyanin color equal or higher than FD and SD
samples.
•
Energy consumption of the RW dryer was lower than SD and FD.
Physicochemical properties of Alaska pollock (Theragra chalcograma)
surimi gels with oat bran Original Research Article
Pages 41-47
Fatimah Alakhrash, Ugochukwu Anyanwu, Reza Tahergorabi
PDF (385 K)
Abstract
Highlights
•
Surimi seafood was fortified with 0–8 g/100 g of dietary fiber.
•
Fortification improved texture, water holding capacity and cooking loss.
•
Fortification up to 6 g/100 g resulted in the most optimal surimi gel containing
oat bran.
Influence of enzymatically produced sunflower oil based cocoa butter
equivalents on the phase behavior of cocoa butter and quality of dark
chocolate Original Research Article
Pages 48-55
Sheida Kadivar, Nathalie De Clercq, Mansura Mokbul, Koen Dewettinck
PDF (1229 K)
Abstract
Highlights
•
Several potential CBEs were formulated.
•
Iso-solid phase diagram of mixtures of CBEs with CB showed compatibility
with no eutectic behavior.
•
The SFC profiles of the blends were reduced by increasing the CBE level.
•
Up to 5 g CBEs/100 g blend, the physical characteristics of the chocolates
were not significantly influenced.
•
HSHO CBE was a more promising source than HOSO CBE as an alternative
to CB.
Changes in phenolic compounds and their antioxidant capacities in
jujube (Ziziphus jujuba Miller) during three edible maturity stages Original
Research Article
Pages 56-62
Bini Wang, Qingyuan Huang, Chandrasekar Venkitasamy, Hongkang Chai, Hui Gao, Ni
Cheng, Wei Cao, Xingang Lv, Zhongli Pan
PDF (917 K)
Abstract
Highlights
•
The phenolic composition in jujube and the antioxidant activities changed
during three edible maturity stages.
•
The phenolic contents and their activities greatly decreased with the
increasing maturity stage.
•
Hydrolyzing extracted insoluble-bound phenolics cannot be ignored.
Viscoelastic behavior and physico-chemical characteristics of heated
swai-fish (Pangasius hypophthalmus) based emulsion containing
fermented soybeans Original Research Article
Pages 63-71
Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul,
Pittaya Chaikham, Katekan Dajanta
PDF (1493 K)
Abstract
Highlights
•
Swai-fish emulsions containing fermented soybeans (thua nao and miso) were
studied.
•
Swai-fish fillet comprised mainly of saturated and monounsaturated fatty acids.
•
Thua nao contained more aglycones than rice-koji miso.
•
The emulsion with thua nao addition had stronger gel structure.
•
The thua nao additional batches showed high total plate or spore counts.
Impact of cooking and germination on phenolic composition and dietary
fibre fractions in dark beans (Phaseolus vulgaris L.) and lentils (Lens
culinaris L.) Original Research Article
Pages 72-78
Montserrat Dueñas, Thaise Sarmento, Yolanda Aguilera, Vanesa Benitez, Esperanza
Mollá, Rosa M. Esteban, María A. Martín-Cabrejas
PDF (275 K)
Abstract
Highlights
•
Presence of phenolic compounds in dietary fibre fractions of beans and lentils.
•
Cooking and germination promoted changes on dietary fibre and phenolic
distribution.
•
Phenolic concentration was enhanced in insoluble fibre fraction in studied
legumes.
•
Results provide valuable information to develop functional ingredients from
legumes.
Optimization and rheological properties of chicken ball as affected by κcarrageenan, fish gelatin and chicken meat Original Research Article
Pages 79-85
Hazmi Yasin, Abdul Salam Babji, Hidayah Ismail
Abstract
PDF (1115 K)
Highlights
•
Addition of carrageenan and gelatin at various concentrations on chicken ball.
•
Carrageenan and gelatin addition increase cooking gain of chicken ball.
•
RSM for optimisation of chicken ball with addition of carrageenan and gelatin.
•
Chicken ball formulation with textural properties, cooking gain, and WHC.
•
Rheological properties of chicken ball.
Monitoring of alcohol strength and titratable acidity of apple wine during
fermentation using near-infrared spectroscopy Original Research Article
Pages 86-92
Bangzhu Peng, Na Ge, Lu Cui, Hui Zhao
Abstract
PDF (1169 K)
Highlights
•
A near-infrared spectroscopy method was developed for determination in
apple wine.
•
Calibration models showed good predictive ability at optimized condition.
•
Near-infrared spectroscopy can be used for monitoring apple wine
fermentation process.
Structure preservation of Aloe vera (barbadensis Miller) mucilage in a
spray drying process Original Research Article
Pages 93-100
L. Medina-Torres, F. Calderas, R. Minjares, A. Femenia, G. Sánchez-Olivares, F.R.
Gónzalez-Laredo, R. Santiago-Adame, D.M. Ramirez-Nuñez, J. Rodríguez-Ramírez,
O. Manero
PDF (839 K)
Abstract
Highlights
•
Linear viscoelastic data for SD Aloe vera mucilage showed weak gel
characteristics.
•
Aqueous solutions of Aloe vera showed similar elastic properties as fresh
mucilage.
•
The best spray drying conditions minimized the degradation of fresh mucilage.
•
Structure preservation (random coil configuration) was achieved.
•
Antioxidant properties of fresh mucilage are preserved at the best drying
conditions.
Bioactive compounds from mustard flours for the control of patulin
production in wheat tortillas Original Research Article
Pages 101-107
Federica Saladino, Lara Manyes, Fernando B. Luciano, Jordi Mañes, Mónica
Fernandez-Franzon, Giuseppe Meca
PDF (788 K)
Abstract
Highlights
•
The concentration of GLS in yellow and oriental mustard flours were of 4.6 and
4.2%.
•
The AITC volatilization in two active packaging ranged from 34.3 to 50.7 mg/L.
•
The reduction of PAT in wheat tortillas treated with AITC ranged from 80 to
100%.
Inactivation of bacteria and murine norovirus in untreated groundwater
using a pilot-scale continuous-flow intense pulsed light (IPL)
system Original Research Article
Pages 108-113
Ji Yoon Yi, Na-Hye Lee, Myong-Soo Chung
Abstract
PDF (813 K)
Highlights
•
4.8-log reduction of E. coli in water was possible using pilot-scale IPL (720 l/h).
•
Murine norovirus in massive water could be also controlled by pilot-scale IPL.
•
Pilot-scale IPL could effectively inactivate heterotrophs in untreated
groundwater.
Effect of extrusion process on antinutritional factors and protein and
starch digestibility of lentil splits Original Research Article
Pages 114-123
Rahul P. Rathod, Uday S. Annapure
Abstract
PDF (2864 K)
Highlights
•
Highly protein rich extrudates snack was produced from Indian lentil.
•
RSM was effective tool in optimizing process parameters for lentil extruded.
•
Optimized product had increase in concentrations of digestible protein.
•
Significant reduction in antinutritional factors was observed.
•
The significant effect of feed moisture on IVPD and IVSD was found.
Characterization of interphase volatile compounds in Chinese Luzhouflavor liquor fermentation cellar analyzed by head space-solid phase
micro extraction coupled with gas chromatography mass spectrometry
(HS-SPME/GC/MS) Original Research Article
Pages 124-133
Xiaofei Ding, Chongde Wu, Jun Huang, Rongqing Zhou
PDF (782 K)
Abstract
Highlights
•
We analyzed interphase volatile compounds in the fermentation cellar for the
first time.
•
We revealed the differences of cellar of different pit ages and spatial positions
by HS-SPME/GC/MS.
•
Interphase volatile compounds had a close relationship with microbial
community structure.
•
Multivariate method was efficient to differentiate samples in relation with the
variance of concentrations of volatiles.
Combined effect of prefermentative cold soak and SO2 additions in
Barbera D'Asti and Malbec wines: Anthocyanin composition, chromatic
and sensory properties Original Research Article
Pages 134-142
L. Federico Casassa, Esteban A. Bolcato, Santiago E. Sari, Martín L. Fanzone, Viviana
P. Jofré
PDF (1065 K)
Abstract
Supplementary
content
Highlights
•
Cold soak (CS) with two SO2 additions applied to Barbera D'Asti and Malbec
wines.
•
CS + 50 mg L−1 SO2 failed to increase the phenolic content of the wines.
•
CS + 100 mg L−1 SO2 increased anthocyanins, saturation and red color
component.
•
CS + 100 mg L−1 affected positively the sensory profile of Barbera D'Asti
wines.
•
There was no effect of any treatment in the sensory profile of Malbec wines.
Effect of rotating magnetic field and flowing Ca2+ solution on calcium
uptake rate of fresh-cut apple Original Research Article
Pages 143-150
Yamei Jin, Na Yang, Qunyi Tong, Xueming Xu
Abstract
PDF (2134 K)
Highlights
•
Negative exponential model sufficiently described the calcium uptake.
•
Magnetic field combined with flowing Ca2+ solution accelerated ionic diffusion.
•
Higher magnetic flux field could increase the calcium uptake rate.
•
Threshold f and Re value existed for promoting ionic diffusion.
Effects of adjustable parallel high voltage electrostatic field on the
freshness of tilapia (Orechromis niloticus) during refrigeration Original
Research Article
Pages 151-157
Wen-Ching Ko, Shang-Yan Yang, Chao-Kai Chang, Chang-Wei Hsieh
Abstract
PDF (1106 K)
Highlights
•
HVEF can extend the shelf life of tilapia about 1–2 d than refrigeration.
•
HVEF can better inhibit the bacteria growth rate 10 – fold then without
treatment.
•
900 kV/m treatment is good for extending the shelf life of tilapia.
•
HVEF is an effective physical preservation in fisheries without any additives.
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk
on microbiological characteristics and aromatic profile of traditional
yogurt Original Research Article
Pages 158-164
Nadia Innocente, Marialuisa Biasutti, Frisina Rita, Romina Brichese, Giuseppe Comi,
Lucilla Iacumin
PDF (406 K)
Abstract
Highlights
•
The indigenous isolated Lactobacillus rhamnosus DSA LR1 were employed in
combination with yogurt starter cultures.
•
Results suggested no obvious interference of probiotic bacteria on the growth
and viability of starters.
•
L. rhamnosus DSA LR1 allowed us to obtain a functional product
characterized by a rich flavour profile.
Combination of carboxymethyl cellulose-based coatings with calcium
and ascorbic acid impacts in browning and quality of fresh-cut
apples Original Research Article
Pages 165-171
Mahmoud Koushesh Saba, Ommol Banin Sogvar
Abstract
PDF (848 K)
Highlights
•
CMC and AA seemed to have a synergistic effect for control of surface
browning of fresh-cut apple.
•
PPO and POX enzyme activity in fresh-cut apple affected by AA treatment.
•
Combination of CMC and AA maintained total antioxidant, vitamin C and fruit
quality attributes during storage.
Effect of processing factors on Shea (Vitellaria paradoxa) butter
extraction Original Research Article
Pages 172-178
G.A. Yonas, E.A. Shimelis, A.F. Sisay
Abstract
PDF (656 K)
Highlights
•
Evaluation of processing factors on Shea butter extraction.
•
Modeling of processing factors for butter yield, foot and mineral content.
•
Optimization of processing factors for butter yield, foot and minerals content.
•
The discovered optimum points were more effective than a typical extraction
method.
Particle size distribution of soy flour affecting the quality of enriched
gluten-free cakes Original Research Article
Pages 179-185
Nahla Dhen, Laura Román, Ines Ben Rejeb, Mario M. Martínez, Mohamed Garogouri,
Manuel Gómez
PDF (1563 K)
Abstract
Highlights
•
Coarsest soy flours increased the viscosity of gluten-free layer and sponge
batters.
•
Soy flour incorporation produced a lower sponge cake specific volume.
•
Particle size influence was more pronounced on sponge cakes.
•
Finest soy flours produced sponge cakes with higher specific volume.
•
Soy flour addition delayed layer and sponge cakes staling during storage.
Gelatin from clown featherback skin: Extraction conditions Original Research
Article
Pages 186-192
Phanat Kittiphattanabawon, Soottawat Benjakul, Sittichoke Sinthusamran, Hideki
Kishimura
PDF (1457 K)
Abstract
Highlights
•
Gelatin from clown featherback skin was extracted at different temperatures
for various times.
•
High gelatin recovery was obtained (74–95.9 g/100 g).
•
Harsher condition resulted in higher recovery but poor gel property of gelatin.
•
Gelatin extracted at 45 °C showed the superior gel property to bovine gelatin.
•
The suitable extraction condition was 45 °C for 6 or 12 h.
Modelling phenolic and volatile composition to characterize the effects of
pre-fermentative cold soaking in Tempranillo wines Original Research Article
Pages 193-200
José L. Aleixandre-Tudó, Inmaculada Álvarez, Victoria Lizama, Hélène Nieuwoudt,
María J. García, José L. Aleixandre, Wessel J. du Toit
PDF (987 K)
Abstract
Highlights
•
The effect of two cold soak techniques was investigated against control wines.
•
Tempranillo wines were analyzed after twelve months of bottle storage.
•
Dry ice addition caused an important effect on wine anthocyanins and
volatiles.
•
Differences between cold soak techniques were also observed.
•
The length of cold soak vs dry ice addition needs to be considered.
Effects of dispersing media and heating rates on pasting profiles of
wheat and gluten-free samples in relation to their solvent retention
capacities and mixing properties Original Research Article
Pages 201-210
Manuela Mariotti, Mara Lucisano, Maria Ambrogina Pagani, Perry K.W. Ng
PDF (2634 K)
Abstract
Highlights
•
The quality profile of some wheat flours and gluten-free (GF) mixtures were
studied.
•
The solvent retention capacity test well discriminated wheat flours and GF
mixtures.
•
The Rapid-Visco-Analyser profiles were highly influenced by the heating rate.
•
Going beyond the conventional use of standard methods was feasible and
profitable.
Effects of added inulin and wheat gluten on structure of rye
porridge Original Research Article
Pages 211-216
José L. Vázquez-Gutiérrez, Daniel Johansson, Maud Langton
PDF (3532 K)
Abstract
Highlights
•
Addition of inulin and gluten affected microstructure and texture of rye
porridge.
•
FITC labeling allowed localizing solubilized inulin in the porridge.
•
Inulin accumulated preferentially around starch granules hindering their
swelling.
•
Starch digestibility could be affected by the addition of inulin and gluten.
A new milk-clotting enzyme produced by Bacillus sp. P45 applied in
cream cheese development Original Research Article
Pages 217-224
Ailton Cesar Lemes, Yanina Pavón, Sandra Lazzaroni, Sergio Rozycki, Adriano
Brandelli, Susana Juliano Kalil
PDF (916 K)
Abstract
Highlights
•
A new protease with high coagulating activity to hydrolyze milk proteins was
verified.
•
The alternative coagulant was similar to that observed for commercial
chymosin.
•
Cheese made using the purified enzyme showed adequate technological
characteristics.
•
The cheese showed high water retention and high fiber contents with health
benefits.
•
Purified enzyme showed feasibility as an coagulant for the cream cheese
development.
Anti-quorum sensing activity of spice oil nanoemulsions against food
borne pathogens Original Research Article
Pages 225-231
Gopu Venkadesaperumal, Sambrey Rucha, Kothandapani Sundar, Prathapkumar
Halady Shetty
PDF (1611 K)
Abstract
Supplementary
content
Highlights
•
Nanoemulsions were formulated using essential oils of spices to screen its
anti-QS activity.
•
QSI activity of nanoemulsions were assessed against food borne pathogens
and a bio-sensor.
•
QSI activity was demonstrated using in-vitro techniques like biofilm formation
& EPS production.
•
Formulations efficiently inhibited biofilm formation & EPS production of test
pathogens.
•
Spice oil nanoemulsion can act as efficient QS-based antibacterial/anti-biofilm
agents.
Effects of tea polyphenols and different teas on pancreatic α-amylase
activity in vitro Original Research Article
Pages 232-238
Xiaoping Yang, Fanbin Kong
Abstract
PDF (628 K)
Highlights
•
TP had mild inhibitory effect against α-amylase at high concentrations.
•
Enzyme activity was different when TP was pre-incubated with α-amylase or
starch respectively.
•
Green tea, black tea and oolong tea all improved α-amylase activity.
•
Drinking tea could help starch digestion.
A comparison of the bactericidal effectiveness of hydrochloric and acetic
acid on Staphylococcus aureus in silver carp during a pH-shift protein
recovery process Original Research Article
Pages 239-243
Maryam Ronaghi, Sarah Beamer, Jacek Jaczynski, Kristen E. Matak
PDF (272 K)
Abstract
Highlights
•
The bactericidal effectiveness of a pH-shift protein recovery process was
tested.
•
Protein was solubilized with glacial acetic acid, hydrochloric acid or sodium
hydroxide.
•
Significant reductions occurred in the protein fraction for all solubilization
combinations.
•
The protein recovery process is effective at reducing Staphylococcus aureus
in recovered protein.
Research papers
Antioxidant effect of spent, ground, and lyophilized brew from roasted
coffee in frozen cooked pork patties Original Research Article
Pages 244-251
Katrina Maryse Malixi Jully, Criselda S. Toto, Lilian Were
PDF (595 K)
Abstract
Highlights
•
Pork with coffee exhibited comparable TBARS values to pork with rosemary
oleoresin.
•
Aldehydes were lowest with added lyophilized brew compared to whole or
spent coffee.
•
Thiol content remained stable for all treatments under frozen conditions.
•
Coffee inhibited lipid oxidation without adverse effects on protein oxidation.
Research papers
Influence of processing conditions on procyanidin profiles and
antioxidant capacity of chocolates: Optimization of dark chocolate
manufacturing by response surface methodology Original Research Article
Pages 252-259
Mine Gültekin-Özgüven, İjlal Berktaş, Beraat Özçelik
PDF (903 K)
Abstract
Highlights
•
The influence of the manufacturing process of dark chocolate was studied.
•
Process conditions were optimized via Response Surface Methodology.
•
Increasing alkalization degree and roasting temperature reduced phenolics.
•
Increasing conching temperature was insignificant due to shorter conching
time.
•
The model fitting and the validation of model was successful.
Research papers
Emulsifying properties of legume proteins at acidic conditions: Effect of
protein concentration and ionic strength Original Research Article
Pages 260-266
Yakoub Ladjal Ettoumi, Mohamed Chibane, Alberto Romero
PDF (674 K)
Abstract
Highlights
•
Emulsifying properties of pea, chickpea and lentil protein isolates at pH 3.
•
Effect of protein concentration and ionic strength on emulsifying properties of
legume proteins at acidic conditions (pH 3).
•
Effect of salt on the microstructure of acidic emulsions stabilized by legume
proteins.
Research papers
Pasting, thermal, morphological, rheological and structural
characteristics of Chenopodium (Chenopodium album) starch Original
Research Article
Pages 267-274
Romee Jan, D.C. Saxena, Sukhcharn Singh
Abstract
PDF (1568 K)
Highlights
•
Smaller starch granule with higher paste viscosity and solubility was observed.
•
Lower gelatinization temperature of starch with high degree of crystallinity.
•
Unique viscoelastic behavior and FTIR analysis of the starch were observed.
•
The obtained starch can be a used as a replacement for chemically modified
starches.
•
May find application in development of newer product formulations.
Characterization of lactic acid bacteria isolated from wheat bran
sourdough Original Research Article
Pages 275-283
F. Manini, M.C. Casiraghi, K. Poutanen, M. Brasca, D. Erba, C. Plumed-Ferrer
PDF (292 K)
Abstract
Highlights
•
Lactic acid bacteria isolated from a wheat bran sourdough have been
characterized.
•
Pediococcus pentosaceus CE65 is a suitable candidate for its use as a
probiotic bacteria.
•
Four strains possessing more than three target activities were identified.
•
Most strains showed phytase activity and could improve mineral bioavailability.
•
LAB isolated from wheat bran sourdough could be exploited as starter
cultures.
Research papers
Rice starch and fructo-oligosaccharides as substitutes for phosphate
and dextrose in whole muscle cooked hams: Sensory analysis and
consumer preferences Original Research Article
Pages 284-292
Virginia C. Resconi, Derek F. Keenan, Marta Barahona, Luis Guerrero, Joseph P.
Kerry, Ruth M. Hamill
PDF (1331 K)
Abstract
Supplementary
content
Highlights
•
Replacement of STTP with RS leads to less juicy, salty and springy ham.
•
Replacement of Dex by FOS had minimal sensory influence.
•
Product appearance was the most important influence on consumer purchase
choices.
•
Pack labels referring to additives or price were less important.
Research papers
Antioxidant activity of papaya seed extracts against H2O2 induced
oxidative stress in HepG2 cells Original Research Article
Pages 293-297
Swetha Salla, Rajitha Sunkara, Simon Ogutu, Lloyd T. Walker, Martha Verghese
PDF (768 K)
Abstract
Highlights
•
Papaya seeds contain polyphenols, flavonoids, alkaloids, tannins and
saponins.
•
Papaya seeds exhibited in-vitro antioxidant activity.
•
Papaya seed extracts induced endogenous antioxidant enzymes in HepG2
cells.
•
Thus papaya seeds offered protection to cells from oxidative stress.
•
Papaya seeds may be as functional food ingredient in alleviate oxidative
stress.
Research papers
Removal of Salmonella biofilm formed under meat processing
environment by surfactant in combination with bio-enzyme Original Research
Article
Pages 298-304
Huhu Wang, Huawei Wang, Tong Xing, Na Wu, Xinglian Xu, Guanghong Zhou
PDF (744 K)
Abstract
Highlights
•
A two-step disinfecting hypothesis was put forward on biofilm removal of
Salmonella.
•
CTAB reduced more cells of biofilm (irreversible adhesion) than other
surfactants.
•
Cellulose removed more cells of mature biofilm than other tested bio-enzymes.
•
A combination of cellulase following by CTAB immersion can remove all
biofilm.
Research papers
Effect of covalent modification by (−)-epigallocatechin-3-gallate on
physicochemical and functional properties of whey protein isolate Original
Research Article
Pages 305-310
Zhenbao Jia, Min Zheng, Fei Tao, Wenwei Chen, Guangrong Huang, Jiaxin Jiang
PDF (545 K)
Abstract
Highlights
•
Covalent modification by EGCG induced cross-linking on proteins of WPI.
•
The modification changed the conformational structures of proteins in WPI.
•
EGCG modification improved the foaming and emulsifying properties of WPI.
Research papers
Phytochemical investigations and evaluation of antidiabetic potential of
Prunus dulcis nuts Original Research Article
Pages 311-317
Muhammad Nasimullah Qureshi, Sodik Numonov, Ajigu Abudurexiti, Haji Akber Aisa
PDF (417 K)
Abstract
Highlights
•
Preparation of 70% ethanol extract of Prunus dulcis nuts and its successive
fractionation.
•
Chromatographic isolation and purification of compounds from ethyl acetate
fraction.
•
Spectral characterization of isolated compounds.
•
HPLC-MS/MS analysis of 70% ethanol extract.
•
PTP1B inhibition assay resulted in strongest activity for 70% ethanol extract.
Research papers
Effect of setting conditions on proteolysis and gelling properties of
spotted featherback (Chitala ornata) muscle Original Research Article
Pages 318-323
Piyawan Tachasirinukun, Manat Chaijan, Siriporn Riebroy
PDF (1193 K)
Abstract
Highlights
•
Different setting conditions affected on proteolysis of SF muscle were studied.
•
Gel properties of SF muscle were depended upon proteolysis occurred during
setting.
•
The optimum setting condition for SF gelation was discovered.
Research papers
Effect of partially gelatinized corn starch on the rheological properties of
wheat dough Original Research Article
Pages 324-331
Zong-qiang Fu, Li-ming Che, Dong Li, Li-jun Wang, Benu Adhikari
PDF (1183 K)
Abstract
Highlights
•
Apparent viscosity of dough increased with increase in concentration of
additives.
•
Presence of partially gelatinized starch increased the G′ and G″ values of
dough.
•
Native wheat dough showed the highest creep compliance and the lowest
elastic recovery.
•
Degree of substitution changed the rheological properties of dough a lot.
•
Degree of gelatinization of additives changed rheological properties of dough a
little.
Research papers
Antimicrobial effect of essential oils in combinations against five bacteria
and their effect on sensorial quality of ground meat Original Research Article
Pages 332-339
Mina Ghabraie, Khanh Dang Vu, Lina Tata, Stéphane Salmieri, Monique Lacroix
PDF (252 K)
Abstract
Highlights
•
The antibacterial activity of 32 plant Essential Oils (EOs) was evaluated.
•
Agar diffusion, micro-atmosphere and broth microdilution assays were used.
•
Synergistic effect of combined EOs was conducted by checkerboard method.
•
Two EOs had additive effects against 5 bacteria and was sensorial acceptable
at 0.05%.
Research papers
Effects of different drying–solidification processes on physical properties,
volatile fraction, and antioxidant activity of non-centrifugal cane brown
sugar Original Research Article
Pages 340-347
Yonathan Asikin, Naoto Hirose, Hajime Tamaki, Satoru Ito, Hirosuke Oku, Koji Wada
PDF (636 K)
Abstract
Highlights
•
Drying–solidification process affects quality traits of non-centrifugal brown
sugar.
•
Open-pan drying method produces brown sugar with lighter color and aroma.
•
The aroma comprises of sweet-caramel, nutty-roasted, acidic, and grassy
odors.
•
Ketones, acids, pyrazines, and alcohols show high detectability.
•
High-temperature heating process enhances phenolic content and antioxidant
activity.
Research papers
The effect of milk fat substitution with palm fat on lactic acid bacteria
counts in cheese-like products Original Research Article
Pages 348-354
Marek Aljewicz, Grażyna Cichosz, Beata Nalepa, Marika Bielecka
PDF (695 K)
Abstract
Highlights
•
The ripening cheeses are better source of Lactobacillus than cheese-like
products.
•
Comparison viability of probiotic culture L. acidophilus NCFM and L. paracasei
LP-37 in Gouda and Gouda-type cheese-like products.
•
Viability effects are influenced by ripening and storage temperature.
Research papers
Microbiological and physico-chemical analysis of fermented proteinfortified cassava (Manihot esculenta Crantz) flour Original Research Article
Pages 355-360
Maria U. Rosales-Soto, Peter M. Gray, John K. Fellman, D. Scott Mattinson, Gülhan
Ünlü, Kerry Huber, Joseph R. Powers
PDF (254 K)
Abstract
Highlights
•
Lactobacillus plantarum acidified cassava flour during wet fufu processing.
•
Fermented fortified and wild-type cassava samples showed similar volatile
compounds.
•
Fortified wet fufu products offer a nutritious alternative for fufu consumers.
Research papers
Peach polyphenol and carotenoid content as affected by frozen storage
and pasteurization Original Research Article
Pages 361-368
Ana Oliveira, Elisabete M.C. Alexandre, Marta Coelho, Rui M. Barros, Domingos P.F.
Almeida, Manuela Pintado
PDF (1241 K)
Abstract
Highlights
•
Pasteurisation of fresh and frozen peach increased chlorogenic acid and
zeaxanthin.
•
Pasteurisation of fresh and frozen peach decreased β–cryptoxanthin and β–
carotene.
•
Freezing storage can increase phytochemicals content.
•
Pasteurisation after 360 d frozen samples decreased phytochemicals content.
•
Storage time had preponderant influence in phytochemicals stability.
Research papers
Analysis of the variability in microbial inactivation by acid
treatments Original Research Article
Pages 369-377
Maria R. Rodríguez, Juan S. Aguirre, Alexandra Lianou, Julio Parra-Flores, Gonzalo D.
García de Fernando
PDF (957 K)
Abstract
Highlights
•
Microbial inactivation is variable and it depends on the inactivation conditions.
•
The more stressful conditions, the more variable is the number of viable cells.
•
The acetic acid holds a stronger cell inactivation than citric acid.
•
The substrate affects the bacteria resistance to the acidification.
•
Inactivation variability is important and it should be included in HACCP.
Research papers
Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a
quality parameter Original Research Article
Pages 378-383
Raquel B. Gómez-Coca, Gabriel D. Fernandes, María del Carmen Pérez-Camino,
Wenceslao Moreda
PDF (1363 K)
Abstract
Highlights
•
Fatty acid ethyl ester concentration in virgin olive oil increases with time.
•
Extra virgin olive oil may face a critical quality situation in a few-month time.
•
Storage determines substrate availability for fatty acid ethyl ester formation.
•
Poor virgin olive oil storage temperature favours fatty acid ethyl ester
formation.
Research papers
Effect of stepwise baking on the structure, browning, texture, and in vitro
starch digestibility of cookie Original Research Article
Pages 384-389
Kiyoshi Kawai, Kana Hando, Ratiya Thuwapanichayanan, Yoshio Hagura
PDF (460 K)
Abstract
Highlights
•
Water evaporation rates were described by two lines of Arrhenius formula.
•
In vitro starch digestibility of cookie was reduced by the stepwise baking.
•
Localized starch melting was suggested in the stepwise-baked cookie.
Research papers
Comparison of carbonyl profiles from Czech and Spanish lagers:
Traditional and modern technology Original Research Article
Pages 390-397
Cristina Andrés-Iglesias, Jakub Nešpor, Marcel Karabín, Olimpio Montero, Carlos A.
Blanco, Pavel Dostálek
PDF (478 K)
Abstract
Highlights
•
The first work focused on distinguishing between beers from different
countries based on carbonyl compounds.
•
Uniqueness of “Czech beer” was confirmed by comparison with Spanish
lagers.
•
“Czech beer” (PGI) and Spanish lager differ in their content of (E)-non-2-enal
and diacetyl.
Melting release point of encapsulated phosphates and heating rate
effects on control of lipid oxidation in cooked ground meat Original Research
Article
Pages 398-405
B. Kılıç, A. Şimşek, J.R. Claus, E. Atılgan
Abstract
PDF (1884 K)
Highlights
•
Effect of encapsulated phosphates on lipid oxidation in ground meat was
determined.
•
Encapsulated STP and SPP were the most effective for inhibiting lipid
oxidation.
•
Higher encapsulate melting temperature was better for oxidation inhibition.
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on
fermentation dynamics and chemical composition of Negroamaro
wine Original Research Article
Pages 406-412
Mariana Tristezza, Luca di Feo, Maria Tufariello, Francesco Grieco, Vittorio Capozzi,
Giuseppe Spano, Giovanni Mita, Francesco Grieco
PDF (640 K)
Abstract
Highlights
•
Yeasts/bacteria co-inoculation is a novel strategy in industrial wine
fermentations.
•
Sequential inoculation and co-inoculation of yeasts and bacteria approaches
are compared.
•
The interactions between two yeast and two bacterial strains have been
studied.
•
Co-inoculation decreases volatile acidity in the produced wines.
•
Co-inoculation produces enhancement in wine aroma profile during
fermentation.
Contribution of cross-links and proteoglycans in intramuscular
connective tissue to shear force in bovine muscle with different marbling
levels and maturities Original Research Article
Pages 413-419
Fulong Wang, Yawei Zhang, Junke Li, Xiuyun Guo, Baowei Cui, Zengqi Peng
PDF (570 K)
Abstract
Highlights
•
Exploration of decreases in cross-links, decorin and GAGs in high marbled
beef.
•
Negative correlations were found between IMCT traits and heat solubility.
•
Heat solubility played an important role in determining shear force.
Development of a combined low-methoxyl-pectin and rice-bran-extract
delivery system to improve the viability of Lactobacillus plantarum under
acid and bile conditions Original Research Article
Pages 420-427
Arranee Chotiko, Subramaniam Sathivel
Abstract
PDF (1149 K)
Highlights
•
Probiotic cells can load in pectin and rice bran extract capsules (PE-RB
capsules).
•
PE-RB capsules can protect the probiotic cells from acid and bile.
•
PE-RB capsules influence the viability of probiotics cells.
Probiotic characterization of lactic acid bacteria isolated from fermented
foods and beverage of Ladakh Original Research Article
Pages 428-435
Kunzes Angmo, Anila Kumari, Savitri, Tek Chand Bhalla
PDF (681 K)
Abstract
Highlights
•
LAB from fermented foods and beverage of Ladakh, India were characterized.
•
Principal component analysis (PCA) used to select the most promising isolate.
•
Isolates 29, 55, 72 and 84 were the most promising probiotic candidates.
Microencapsulation of nisin in alginate beads by vibrating technology:
Preliminary investigation Original Research Article
Pages 436-443
Diamante Maresca, Annachiara De Prisco, Antonietta La Storia, Teresa Cirillo,
Francesco Esposito, Gianluigi Mauriello
PDF (1261 K)
Abstract
Highlights
•
Vibrating technology was shown to be an efficient technique (75%) for
encapsulating nisin.
•
Nisin alginate-microcapsules were homogeneous in shape and surface
morphology.
•
Nisin microcapsules in seeded agar medium appeared like phage plaques.
•
Microcapsules efficiently protected nisin from protease activity.
•
Microcapsules efficiently retarded nisin release.
Production of seafood flavour formulations from enzymatic hydrolysates
of fish by-products Original Research Article
Pages 444-452
I. Peinado, G. Koutsidis, J. Ames
Abstract
PDF (494 K)
Highlights
•
Proteases were used to derive amino-acid-rich ingredients from by-products.
•
Combinations of peptidases lead to the highest concentration in free amino
acids.
•
4-heptenal and 2, 4-heptadienal were the main volatile generated.
•
Low-value fish materials as an alternative for the fish industry.
Extraction and characterization of acid-soluble collagen from scales and
skin of tilapia (Oreochromis niloticus) Original Research Article
Pages 453-459
Junde Chen, Long Li, Ruizao Yi, Nuohua Xu, Ran Gao, Bihong Hong
PDF (715 K)
Abstract
Supplementary
content
Highlights
•
ASCs were extracted from the scales and skin of tilapia.
•
SKC showed the higher yield than SCC.
•
SCC exhibited higher thermal stability than SKC.
Raspberry marc extracts increase antioxidative potential, ellagic acid,
ellagitannin and anthocyanin concentrations in fruit purees Original Research
Article
Pages 460-467
Ramunė Bobinaitė, Pranas Viskelis, Česlovas Bobinas, Aldona Mieželienė, Gitana
Alenčikienė, Petras Rimantas Venskutonis
PDF (1024 K)
Abstract
Highlights
•
Raspberry marc extract – a rich source of polyphenolic antioxidants,
ellagitannins.
•
Its additives up to 2% remarkably increased antioxidant potential of fruit
purees.
•
Its additives remarkably enriched fruit purees with ellagitannins &
anthocyanins.
•
Its additives up to 1.6% were acceptable in terms of sensory quality of fruit
purees.
•
Raspberry marc extract ingredients increase nutritional value of fruit purees.
Malolactic fermentation before or during wine aging in barrels Original
Research Article
Pages 468-474
P.M. Izquierdo-Cañas, A. Mena-Morales, E. García-Romero
PDF (483 K)
Abstract
Highlights
•
MLF in barrel and tank are compared.
•
MLF in barrels is faster than in tanks.
•
MLF-barrels wines maintain higher color intensity.
•
Some methoxyphenols, whisky-lactones and the furanic compounds are
extracted easier in MLF-barrel wines.
•
MLF-Barrel wines have more intense cherry-red color, aromatic intensity and
balsamic flavor, duration and persistence.
Enhanced curcumin permeability by SLN formulation: The PAMPA
approach Original Research Article
Pages 475-483
Chiara Righeschi, Maria Camilla Bergonzi, Benedetta Isacchi, Carla Bazzicalupi, Paola
Gratteri, Anna Rita Bilia
PDF (1012 K)
Abstract
Highlights
•
Compritol and Pluronic were used to prepare curcumin oral solid lipid
nanoparticles.
•
Solid lipid nanoparticles resulted stable over 1 month at 4 ± 1 °C.
•
In vitro studies showed a good release of curcumin from lipid nanoparticles.
•
Formulation increases the amount of curcumin permeated by 2 orders of
magnitude.
The influence of different the drying methods on chemical composition
and antioxidant activity in chokeberries Original Research Article
Pages 484-489
Justyna Samoticha, Aneta Wojdyło, Krzysztof Lech
PDF (501 K)
Abstract
Highlights
•
Bioactivity of chokeberry fruits were analysed under different drying conditions.
•
Prolonged drying time causes higher degradation of bioactivity of chokeberry
fruits.
•
Total phenolic and anthocyanins were more stable during microwave drying.
•
A new combined method give high quality dried material compared to the
traditional methods.
Seabuckthorn as a novel prebiotic source improves probiotic viability in
yogurt Original Research Article
Pages 490-495
Aynur Gunenc, Christina Khoury, Candace Legault, Hannah Mirrashed, Jenny Rijke,
Farah Hosseinian
PDF (716 K)
Abstract
Highlights
•
Seabuckthorn addition enhanced probiotic counts in yogurts.
•
Seabuckthorn crude mucilage exhibited strong antioxidant activity.
•
Seabuckthorn may serve as a new prebiotic source for functional foods.
Effect of ultrasound treatment on physico-chemical, nutraceutical and
microbial quality of strawberry Original Research Article
Pages 496-502
Adil Gani, Waqas N. Baba, Mudasir Ahmad, Umar Shah, Asma Ashraf Khan, Idrees
Ahmed Wani, F.A. Masoodi, Asir Gani
PDF (290 K)
Abstract
Highlights
•
Strawberries were treated with ultrasonic waves at different time intervals.
•
Physicochemical characteristics, Antioxidant activity and microbial quality were
determined.
•
The 30–40 US treatment time was found to be effective for retaining maximum
quality characteristics.
•
The Ultrasound can be used as an alternative physical technique to prevent
the post harvest losses of strawberry.
Effects of foam mat drying on physicochemical and microstructural
properties of yacon juice powder Original Research Article
Pages 503-513
Talita Szlapak Franco, Camila Augusto Perussello, Luciana Neves Ellendersen, Maria
Lucia Masson
PDF (911 K)
Abstract
Highlights
•
The physical characteristics and morphology were not affected by drying
conditions.
•
The increase in drying temperature reduced moisture content and water
activity.
•
The powders of concentrate juice are light and reddish.
•
The powders of non concentrate juices tended to green.
•
The best drying condition was 0.5 cm and 70 °C for both juices.
Preparation of iron/zinc bound whey protein concentrate complexes and
their stability Original Research Article
Pages 514-522
B.G. Shilpashree, Sumit Arora, Vivek Sharma
Abstract
PDF (848 K)
Highlights
•
Method for the production of mineral enriched WPC has been standardized.
•
Structural modification upon mineral binding was confirmed by RP-HPLC.
•
Iron/zinc complexes possessed good stability under different processing
conditions.
Stability and quality of a bioactive peptide fraction incorporated orange
juice Original Research Article
Pages 523-529
Mirna G. Khairallah, Navam S. Hettiarachchy, Srinivas J. Rayaprolu
PDF (680 K)
Abstract
Highlights
•
Demonstrated the preparation of a nutraceutical beverage.
•
Successfully incorporated a rice bran peptide fraction in orange juice.
•
Storage quality of the beverage was significant for 42 days.
•
Sensory panelists gave high score for likeability on 0 and 14 day.
Correlation between physicochemical properties of japonica and indica
rice starches Original Research Article
Pages 530-537
Eun-Hee Jang, Su-Jin Lee, Joo-Yeon Hong, Hyun-Jung Chung, Young-Tack Lee, BoSik Kang, Seung-Taik Lim
PDF (557 K)
Abstract
Highlights
•
Physicochemical properties of starches varied from different rice varieties.
•
Amylose content was the major factor affecting the pasting properties of rice
starch.
•
The higher amylose and mean granule size in starch increased the melting
temperature.
•
Gel cohesiveness had high and positive correlation with protein content
(r = 0.933).
•
Relationships amongst variables were examined by principal component
analysis.
Study of two-stage microwave extraction of essential oil and pectin from
pomelo peels Original Research Article
Pages 538-545
Qun Chen, Zhuoyan Hu, Fiona Yan-Dong Yao, Hanhua Liang
PDF (2816 K)
Abstract
Highlights
•
Two stage microwave extraction process for essential oil and pectin from
pomelo peels.
•
Solvent-free microwave extraction (SFME) is a green extraction method.
•
SFME resulted in faster extraction, higher yield and better quality for essential
oil.
•
Hot-solvent microwave extraction (HSME) showed faster extraction and higher
yield for pectin.
•
Images from optical microscope (OM) and scanning electron microscope
(SEM) were presented and discussed.
Development and validation of ELISA technique for early detection of
rhizome rot in golden spice turmeric from different agroclimatic
zones Original Research Article
Pages 546-552
Monalisa Ray, Swagatika Dash, Sajad Shahbazi, K. Gopinath Achary, Sanghamitra
Nayak, Shikha Singh
PDF (1040 K)
Abstract
Highlights
•
Lacunae in early detection of rhizome rot causes losses of yield and quality of
turmeric.
•
Polyclonal antibody with high affinity and specificity for Pythium
aphanidermatum was raised.
•
Indirect ELISA was established for early detection of rhizome rot in turmeric.
•
Validation of ELISA was done by correlating antigenic load with antibody titres.
•
ELISA detected rhizome rot at early stage regardless of location and antigenic
load.
Monitoring of spoilage and determination of microbial communities
based on 16S rRNA gene sequence analysis of whole sea bream stored
at various temperatures Original Research Article
Pages 553-559
Foteini F. Parlapani, Ioannis S. Boziaris
Abstract
PDF (718 K)
Highlights
•
Sea bream microbiota studied by 16S rRNA gene analysis.
•
Pseudomonas fragi was dominant spoilage bacterium at 0 and 5 °C.
•
Pseudomonas fluorescens was dominant spoilage bacterium at 15 °C.
•
Shelf-life was 16, 5 and 2 days at 0, 5 and 15οC, respectively.
Inhibitory effects of lactic and malic organic acids on autoinducer type 2
(AI-2) quorum sensing of Escherichia coli O157:H7 and Salmonella
Typhimurium Original Research Article
Pages 560-564
Ahmad Almasoud, Navam Hettiarachchy, Srinivas Rayaprolu, Dinesh Babu, Young Min
Kwon, Andy Mauromoustakos
PDF (309 K)
Abstract
Highlights
•
Pathogens produce auto inducers (AI) for virulence gene expression and
survival.
•
Escherichia coli and Salmonella strains are tested for AI activity.
•
Malic and lactic acids found to inhibit AI activity in pathogen strains.
•
Inhibition of auto inducers by organic acids indicates reduction of quorum
sensing.
Quality of the pre-cooked potato strips processed by Radiant Wall
Oven Original Research Article
Pages 565-571
Bilal Kirmaci, Rakesh K. Singh
Abstract
PDF (306 K)
Highlights
•
Steam processing and infrared heating used to produce reduced-fat French
fries.
•
RWO baked pre-cooked potato strips had at least 85% less fat than fried
strips.
•
Consumer acceptability of the RWO baked pre-cooked potato strips was over
75%.
•
Consumers were willing to compromise sensory quality for reduced-fat potato
strips.
Characterization of kefir-like beverages produced from vegetable
juices Original Research Article
Pages 572-581
Onofrio Corona, Walter Randazzo, Alessandro Miceli, Rosa Guarcello, Nicola
Francesca, Hüseyin Erten, Giancarlo Moschetti, Luca Settanni
PDF (361 K)
Abstract
Highlights
•
Six vegetable juices allowed the development of water kefir microorganisms.
•
The highest microbial counts were registered during transformation of melon.
•
All fruit juices underwent lactic and alcoholic fermentation.
•
Carrot kefir-like beverage was mostly appreciated by the judges.
•
Melon KLB showed safety issues due to Enterobacteriaceae and
pseudomonads.
Colour stability of cooked ham packed under modified atmospheres in
polyamide nanocomposite blends Original Research Article
Pages 582-589
Elsa Lloret, Pierre A. Picouet, Raúl Trbojevich, Avelina Fernández
PDF (870 K)
Abstract
Highlights
•
A novel three-layer nanocomposite blend of LDPE and polyamide 6 can be
fabricated.
•
Nanoclays in polyamide 6 blends with LDPE are not aggregated and nearly
exfoliated.
•
Nanoclays reduce the oxygen transmission rate in polyamide 6 blends with
LDPE.
•
The colour of cooked ham is preserved in nanocomposite blends of
polyamide.
•
Excellent perspectives for nanocomposite blends of polyamide in the
packaging of cooked ham.
Influence of microcrystalline cellulose on the microrheological property
and freeze-thaw stability of soybean protein hydrolysate stabilized
curcumin emulsion Original Research Article
Pages 590-597
Duoxia Xu, Jinjing Zhang, Yanping Cao, Jing Wang, Junsong Xiao
PDF (683 K)
Abstract
Highlights
•
Multi-techniques of DLS, Turbiscan and DWS were used.
•
Microrheological property of curcumin emulsions was changed from purely
viscous to viscoelastic by MCC.
•
MCC resulted in dense gel network formation and spatial rearrangement of
curcumin droplets.
•
MCC helped to stabilize the curcumin emulsions freeze-thaw stability.
•
Protein hydrolyzate combined with polysaccharide could be effective in
protecting bioactive compound in emulsions.
Effect of ovalbumin on the quality of gluten-free rice flour bread made
with soymilk Original Research Article
Pages 598-605
Masaaki Nozawa, Seiko Ito, Eiko Arai
Abstract
PDF (1217 K)
Highlights
•
Interior of gluten-free rice flour bread using soymilk was improved by adding
OVA.
•
OVA enhanced the thermal coagulation of gas cell membranes made with soy
globulin.
•
By the interaction of soy globulin and OVA, batter viscosity increased.
•
OVA caused single rice starch granules to form compound rice starch
granules.
Preparation of a coated Ti anode for producing acidic electrolyzed
oxidizing water Original Research Article
Pages 606-614
Wenwei Tang, Yanfei Li, Weihao Li, Xuejin Chen, Xinping Zeng
PDF (1548 K)
Abstract
Highlights
•
Higher temperature conduces to longer lifetime but cracks appear and grains
grow up.
•
Long heating time increases lifetime but makes Ru evolution and energy
wasting.
•
More dip-coatings improve oxidation, coating-substrate adhesion and lifetime.
•
The optimum process is at 450 °C for 1 h with as many dip-coatings as
possible.
•
AEOW could be used as an effective disinfectant for Escherichia coli and
Staphylococcus aureus.
Study of the effect of microwave power coupled with hot air drying on
orange peel by dielectric spectroscopy Original Research Article
Pages 622-628
Clara Talens, Marta Castro-Giraldez, Pedro J. Fito
PDF (1433 K)
Abstract
Highlights
•
Sorption isotherms of orange peel dried by HAD + MW at different power were
obtained.
•
A dielectric isotherm to predict the aw in dried samples by using ε' (20 GHz)
was developed.
•
A strong correlation between GAB and dielectric isotherm parameters was
found.
•
The application of MW power increases the adsorption energy of the
monomolecular layer.
Release of thymol from poly(lactic acid)-based antimicrobial films
containing kenaf fibres as natural filler Original Research Article
Pages 629-637
Intan S.M.A. Tawakkal, Marlene J. Cran, Stephen W. Bigger
PDF (1050 K)
Abstract
Highlights
•
The migration of thymol from poly(lactic acid)/kenaf fiber composites into
ethanol solutions was investigated.
•
The release of thymol was described by first-order kinetics and diffusion
models.
•
The release was faster in higher ethanol content simulants.
Morphological and in vitro antibacterial efficacy of quercetin loaded
nanoparticles against food-borne microorganisms Original Research Article
Pages 638-650
V. Dinesh Kumar, Priya Ranjan Prasad Verma, Sandeep Kumar Singh
PDF (3798 K)
Abstract
Supplementary
content
Highlights
•
Nanoencapsulation of bioactives increases drug efficacy, specificity,
tolerability and therapeutic index.
•
Stability studies construed stability of QLN more than 90 days.
•
Microtiter bioassay was used for quantitative antibacterial assessment.
•
QLN promotes the sustained release and superior antibacterial activity than
free drug.
•
AFM and SEM studies were confirms the antibacterial action of QLN against
tested bacterial cells.
Physical decontamination of lupin (Lupinus angustifolius) protein
isolates, seeds and flakes: Effects on microbiological status and micellar
protein yield Original Research Article
Pages 651-656
Denise Melde, Claudia Wiacek, Peggy Gabriele Braun
PDF (598 K)
Abstract
Highlights
•
Ultraviolet (UVC) radiation and dry heat are suitable for seed decontamination.
•
Results of UVC decontamination depend on method of seed preparation.
•
UVC radiation of lupin seeds and flakes does not affect extractable protein
yield.
•
Dry heat treatment (110–130 °C) of lupin flakes increases protein yields.
•
Lupin seeds and flakes are more sensitive to wet heat versus dry heat at
120 °C.
Estimation of amino acids profile and escolar fish consumption risks due
to biogenic amines content fluctuations in vacuum skin packaging/VSP
during cold storage Original Research Article
Pages 657-663
Đani Đorđević, Hana Buchtová, Ivana Borkovcová
PDF (599 K)
Abstract
Highlights
•
Lepidocybium flavobrunneum contains higher amount of essential amino
acids.
•
Oleic and elaidic fatty acids were the major fatty acids in escolar fillets.
•
Histamine content until 7th day was low at +2 ± 2 °C.
•
Histamine content increased enormously after 9 days at +2 ± 2 °C.
Modelling the kinetics of Listeria monocytogenes in refrigerated fresh
beef under different packaging atmospheres Original Research Article
Pages 664-671
C. Saraiva, M.C. Fontes, L. Patarata, C. Martins, V. Cadavez, U. Gonzales-Barron
PDF (866 K)
Abstract
Highlights
•
Listeria monocytogenes was inoculated in beef and packaged under 5 atm.
•
An omnibus Weibull model described closely the survival of L. monocytogenes
in beef.
•
MAP was significantly more efficient than vacuum in inhibiting
L. monocytogenes.
•
Packaging in 40% or 60% CO2 decreased the pathogen's numbers by 1.5 log
in 10 days.
•
L. monocytogenes may survive better in refrigerated vacuum than in
aerobiosis.
Biocontrol of Listeria monocytogenes in fish by enterocin AS-48 and
Listeria lytic bacteriophage P100 Original Research Article
Pages 672-677
Alberto Baños, José David García-López, Cristina Núñez, Manuel Martínez-Bueno,
Mercedes Maqueda, Eva Valdivia
PDF (406 K)
Abstract
Highlights
•
Enterocin AS-48 tested against Listeria monocytogenes in raw and smoked
fish.
•
AS-48 alone greatly reduces listeria counts in raw hake and salmon and
smoked salmon.
•
Phage P100 reduces listeria counts in raw hake and salmon and smoked fish.
•
Combined AS-48/phage P100 treatment eliminates Listeria in raw hake and
salmon.
•
Recovery of AS-48 from fish food matrix gradually declined during storage.
Nutritional improvement and physicochemical evaluation of liver pâté
formulations Original Research Article
Pages 678-684
A.M. Terrasa, Marina Dello Staffolo, M.C. Tomás
PDF (1172 K)
Abstract
Highlights
•
Pâtés were developed with chicken liver, a by-product of poultry industry.
•
Pâtés with sunflower oil (28% w/w) raised the nutritional value of this kind of
foods.
•
Lipid and protein oxidation were lower than those found in traditional liver
pâtés.
•
No substantial reduction in quality attributes were observed during storage.
Hyperspectral imaging for real-time monitoring of water holding capacity
in red meat Original Research Article
Pages 685-691
Mohammed Kamruzzaman, Yoshio Makino, Seiichi Oshita
PDF (996 K)
Abstract
Highlights
•
Hyperspectral imaging was used for real time monitoring of WHC in red meat.
•
Calibration models were developed using PLSR, and LS-SVM.
•
Feature wavelengths were selected using RCs and CARS.
•
The best calibration model was obtained based on RCs-LS-SVM.
•
Pixel wise prediction maps were created with the aid of image processing.
Short communication
Determination of phenolic acid decarboxylase produced by lactic acid
bacteria isolated from shalgam (şalgam) juice using green analytical
chemistry method
Pages 615-621
Gozde Okcu, Kamuran Ayhan, Evrim Gunes Altuntas, Nilufer Vural, Ender Sinan
Poyrazoglu
PDF (1709 K)
Abstract
Highlights
•
Six of 21 isolates were detected to have phenolic acid decarboxylase activity.
•
Significant number of the strains were Lactobacillus plantarum.
•
The strains GK1, GK3, GK5, GK11 and GK13 reduced both p-coumaric and
caffeic acid.
•
Ethanol can be used instead of acetonitrile in the HPLC for determination of
phenolics.
Calendar
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LWT - Food Science and Technology 66 (2016) 93e100
Contents lists available at ScienceDirect
journal homepage: www.elsevier.com/locate/lwt
Structure preservation of Aloe vera (barbadensis Miller) mucilage in a
spray drying process
nchez-Olivares b,
L. Medina-Torres a, *, F. Calderas b, R. Minjares c, A. Femenia c, G. Sa
~ ez e,
nzalez-Laredo d, R. Santiago-Adame d, D.M. Ramirez-Nun
F.R. Go
f
g
J. Rodríguez-Ramírez , O. Manero
noma de M
Facultad de Química, Universidad Nacional Auto
exico (UNAM), M
exico, D.F. 04510, Mexico
n Gto., 37545, Mexico
CIATEC, A.C., Omega 201, Leo
Ingeniería Agroalimentaria, Departamento de Química, Universitat de les Illes Balears, Spain
d
gico de Durango, Blvd. Felipe Pescador 1830 Ote., 34080, Durango, Dgo., Mexico
Departamento de Ingenierías Química y Bioquímica, Instituto Tecnolo
e
rez del Estado de Durango (UJED), Avenida veterinaria, s/n, Circuito Universitario, C.P. 34120, Durango,
Facultad de Ciencias Químicas, Universidad Jua
Dgo., Mexico
f
n,
n para el Desarrollo Integral Regional Unidad Oaxaca, Hornos No. 1003, Col. Noche Buena, Santa Cruz Xoxocotla
Centro Interdisciplinario de Investigacio
C.P. 71230, Oaxaca, Mexico
g
noma de M
Instituto de Investigaciones en Materiales, Universidad Nacional Auto
exico (UNAM), M
exico, D.F. 04510, Mexico
a
b
c
a r t i c l e i n f o
a b s t r a c t
Article history:
Received 9 April 2015
Received in revised form
5 October 2015
Accepted 6 October 2015
Available online 19 October 2015
Aloe vera (barbadensis Miller) mucilage in powder form was obtained by spray-drying following by
suspension in aqueous solution, to enable microstructure recovery. The rheological behavior of the
reconstituted mucilage was evaluated as a function of mucilage concentration, temperature, pH and
ionic-strength. Mucilage solutions exhibited shear-thinning non-Newtonian behavior. The viscosity was
found dependent on ionic-strength. This dependence is more evident when divalent cations are used,
although a strong rise in viscosity upon increasing pH is observed. Linear viscoelastic data show a
predominant viscous behavior, but with a crossover point (storage module G0 ¼ loss module G00 ) suggesting a change in molecular conformation to a random-coil arrangement of the mucilage microstructure. The spray-dried powders were compared with fresh mucilage, with regard to chemical
composition and mechanical flow behavior. Results reveal a small structure modification during the
spray-drying process, evidencing preservation of the mucilage microstructure when optimum spraydrying conditions are used, i.e., 1.5 L/h inlet flow, temperature of 150 C and atomization rate of
27,500 rpm.
© 2015 Elsevier Ltd. All rights reserved.
Keywords:
Rheology
Molecular-weight
Viscoelastic properties
Viscosity
Polysaccharides
1. Introduction
Polysaccharides are used in the food industry for their ability to
modify the functional properties of food systems (Medina-Torres,
nchez, & Katthain, 2000). Since
Brito-de La Fuente, Torrestiana-Sa
polysaccharides impart a functional property to a specific product,
the economics and availability of polysaccharides are important in
the final formulation (Whistler, 1993). A very popular plant in the
Cactaceae family is Aloe vera (AV) (barbadensis Miller) which has
been widely studied due to its healing properties. AV is a heteropolysaccharide (it is formed by several polysaccharides) of high
* Corresponding author.
E-mail address: luismt@unam.mx (L. Medina-Torres).
http://dx.doi.org/10.1016/j.lwt.2015.10.023
0023-6438/© 2015 Elsevier Ltd. All rights reserved.
molecular weight.
Spray-drying (SD) is a process widely used to produce powders
due to several advantages such as capacity to produce powders of a
specific particle size and moisture content, continuous operation,
short production times, cost effectiveness, and flexibility (Keshani,
Daud, Nourozi, Namvar, & Ghasemi, 2015 and references therein).
Examples of recent studies of SD food products are: Blackberry
(Ferrari, Germer, & de Aguirre, 2012), coffee oil (Frascareli, Silva,
Tonon, & Hubinger, 2012), Yoghurt (Sakin-Yilmazer, Koç, Balkir, &
Kaymak-Ertekin, 2014), among others. However, the relative high
temperatures used in the SD process can negatively affect the
properties of the powders causing degradation and oxidation of the
product. Thus, finding the best process conditions is of paramount
importance to obtain powders with optimum properties. For
example, it was found that the increase in inlet air-temperature
94
L. Medina-Torres et al. / LWT - Food Science and Technology 66 (2016) 93e100
leads to a decrease of efficiency and oil retention in the encapsulation process of coffee oil by SD (Frascareli et al., 2012). Ferrari
et al., (2012) reported that a high inlet air-temperature (180 C)
leads to particles with smoother surface, lower moisture contents
and higher hygroscopicity for the case of SD blackberry powders.
Whereas, in the case of Opuntia fruits (Gandia-Herrero, JimenezAtenzar, Cabanes, Garcia-Carmona, & Escribano, 2010), low inlet
air-temperature (120 C) was associated with a large degree of
particle shrinkage and deformation. With regard to shear-viscosity,
Sakin-Yilmazer et al., (2014) reported that an increase in inlet airtemperature caused a decrease in apparent viscosity of reconstituted powders of SD yoghurt, which was related to the denaturalization of proteins and destruction of the protein network.
With respect to studies on how SD process conditions affect the
product structure, Paudel, Loyson, and Van de Mooter (2013)
studied spray dried naproxenepolyvinylpyrrolidone (PVP) K25
amorphous solid dispersions. They found that a high inlet temperature or feed-flow lead to the formation of phase-separated
dispersions with strong hydrogen-bonded fractions and higher
amorphous drug fractions (resulted from fast evaporation conditions) leading to superior physical stability, while lower inlet
temperature generated more homogeneous systems. Moreover, in
the case of the AV mucilage, Cervantes-Martínez et al (2014) reported that the increase of inlet temperature and atomization
speed led to a decrease in shear-viscosity of reconstituted AVpowder, which was attributed to sample degradation. A combination of high atomization speed and low inlet temperature were
reported as key factors in reducing sample degradation which was
inferred from rheological measurements (viscoelasticity and first
normal-stress difference). In this regard, there are few studies
about the rheological properties of reconstituted mucilage after a
(SD) process.
The purpose of this study is to characterize the flow-thickening
properties of the reconstituted AV-mucilage powders obtained by
SD to obtain the optimum conditions to avoid sample degradation,
maintaining the molecular weight of the AV powders.
2.3. Chemicals
The monosaccharide standards: L-Rhamnose, L-Fucose, L-Arabinose, D-Xylose, D-Mannose, D-Galactose, D-Glucose grade reactive
and 2-Deoxy-Glucose (>99%) were used as internal standards, and
sodium nitrate was purchased from SigmaeAldrich. Reagent-grade
Sulfuric acid and dicloromethane were supplied by Scharlab S. L.
(Spain).
2.4. Physicochemical characterization of fresh AV mucilage
2.4.1. Moisture content fresh samples
The moisture content of raw samples was determined with an
automatic thermo-balance (model Sartorius® MA35), with a 0.01%
error, automatic selection of time (0.1e99 min), with a temperature
range of 1e150 C and infrared heating-system. The thermobalance was programmed at 90 C for 40 min during the initial
processing of the samples (non-destructive). Subsequently, in the
development of this process, second and third treatments were
applied, reaching 30 min at 110 C. Results are expressed in g/kg of
wet sample.
2.5. Spray Drying (SD)
A Mobile Minor parallel-flow spray-dryer (model Niro, Copenhagen, Denmark) equipped with a rotary atomizer (Minor TS M02/
A) was used to dry the AV-mucilage solution. SD conditions (see
Table 1) were used according to previous reports (CervantesMartínez et al., 2014) to obtain the optimum mechanical and
functional properties of the SD process (inlet: 150 C, 1.5 L/h and
27,500 rpm).
2.5.1. Moisture content of the SD powders
The moisture content of the SD powder was determined with an
infrared thermo-balance AD-4714a, at a temperature of 110 C for a
period of 60 min and a weight of 5 g per sample for each test,
performed in duplicate. Results were expressed in percentage of
dry matter.
2. Materials and methods
2.6. Analytical determinations
2.1. Raw materials
AV leaves were collected from a dry area of northern Mexico
(Durango, Dgo.), from a cultivated area of 2500 m2, with a production of 2.5 tons per year under controlled irrigation and constant organic fertilizer every two months. These plants have a thick
and short herbaceous stem with a diameter of 10 cm and height of
20e25 cm on average, prior to the stage of flourishing. The leaves
have S shape towards the tip (center are erect or slightly curved and
thinner) with 70e90 cm on average height and 8 cm thick. Only the
bright green leaves without brown spots with 24e30 months-old
on average that grew in the outer part of the plant were cut.
2.2. Extraction of the AV mucilage
The tip, base, thorns and bark on both sides of the leaves were
separated after cutting, washing and cooling. Semi-frozen pulp was
placed in a commercial juice extractor Hamilton Beach® HealthSmart; then the juice was clarified in a tabletop centrifuge brand
Heraeus Labofuge model 400/400 R to remove suspended solids;
the juice was stored in sterilized jars at low temperatures (4 C).
pH (AOAC, 1990), degrees Brix, refractometer (model RF-10-CAT),
moisture (OHAUS, thermo-balance MB2000), and total solids
(NMX-F-510-1998) were measured in the mucilage samples.
2.6.1. Total Phenolic Content (TFC)
The TFC was determined by the Folin-Ciocalteu method modified by Heimler, Vignolini, Dini and Romani (2005). To prepare the
reference sample, dry powders of mucilage (1 mg) were dissolved
in de-ionized water (1 mL), homogenized in a Vortex analog mixer
(Fisher Scientific) for 10 min, until a homogeneous mixture was
obtained. In the presence of dim light, 125 mL of the standard
sample, 500 mL of distilled water and 125 mL of Folin-Ciocalteu reagent were mixed in test tubes. The mixture reacted for 6 min. Then
1250 mL of sodium carbonate (7 g/L) and 1 mL of distilled water
were added to the reaction mixture. This mixture was incubated for
90 min at room temperature and in total absence of light; finally,
absorbance was measured at 760 nm with water as blank. The TPC
was expressed as mg of gallic acid equivalent (GAE, GAE/g of spray
dried powder) through the calibration curve of gallic acid.
2.6.2. Antioxidant capacity measured by trapping free radicals
(DPPH method, 2,2-diphenyl-1-picrylhydrazyl)
Antioxidant capacity was measured in terms of the radical
scavenging capacity (RSC) using the DPPH method * (2, 2-diphenyl1-picrylhidrazyl) (Brand-Williams, Cuvelier, & Berset, 1995). In this
study 0.025 mg/mL of DPPH were used as a standard reagent and
dried samples were dissolved in methanol/water (1:1 in volume),
which were also used as target. Samples were prepared in duplicate
95
Table 1
Spray drying conditions, yield (Y) and Humidity (Hum) content for all treatments including fresh mucilage sample. Ti¼Inlet temperature, To ¼ Outlet temperature, Tw ¼ wall
temperature, Ff ¼ Inlet flow, Y ¼ yield, M ¼ Moisture.
Treatment
Ti ( C)
To ( C)
Tw ( C)
Ff (L/h)
As (rpm)
Y (g/kg)
M (g/kg)
T1
T2
T3
T4
T5
T6
T7
T8
T9, Freeze drying
T10, Fresh mucilage
170
170
170
170
150
150
150
150
40
e
98
98
98
95
67
98
75
78
25
e
55.12
46.3
55.12
46.3
48.63
40.85
48.63
40.85
e
e
1.5
1.5
1.7
1.7
1.5
1.5
1.7
1.7
e
e
23,000
27,500
23,000
27,500
23,000
27,500
23,000
27,500
e
e
0.090
0.120
0.080
0.130
0.060
0.110
0.160
0.160
0.180
e
0.08
0.10
0.080
0.110
0.080
0.120
0.080
0.110
0.100
90
Bold letters indicate the best spray drying conditions and the commercial freeze dryed sample for comparison.
*(P < 0.05).
considering five concentrations within a range of 100e2500 mg/
mL. In presence of dim light, 0.5 mL of each sample was added to
test tubes and then 3.5 mL of the DPPH solution were added, previously adjusted to an absorbance of 0.78 at a wavelength of
515 nm. The absorbance of the mixtures was measured 7 times
every 5 min, up to a reaction time of 30 min. The free-radical
scavenging capacity is expressed as a percentage according to the
following Equation (1):
%ðRSCÞ ¼
1
Abs515 sample
Abs515 DPPH solution*
100
87,000 were used as standards.
2.7. Morphology by scanning electron microscopy (SEM)
The sample was placed in copper seats, fixed with conductive
tape and coated with gold at 1 kPa during 90s (model Desk II,
Denton Vacuum, NJ, USA). Samples were observed in a scanning
electron microscope (JEOL Mod. JSM6300 Jeol, Japan) with voltage
of 20 kV and 1000 magnification.
(1)
2.6.3. Analysis of carbohydrate composition
~ es,
Carbohydrate analysis was performed as described by Simo
Nunes, Domingues, Coimbra, and Domingues (2012) for neutral
sugars. Sugars were released from residues by acid hydrolysis.
Approximately 5 mg of fresh and dried AV-mucilage were dispersed
in 12 mol/L H2SO4 solution for 3 h followed by dilution to 1 mol/L
and hydrolyzed at 100 C for 2.5 h (Saeman, Moore, Mitchell, &
Millett, 1954). A second sample was hydrolyzed only with 1 mol/L
H2SO4 (100 C for 2.5 h). The cellulose content was estimated by the
difference in glucose obtained by Saeman hydrolysis and the second (mild) hydrolysis method. The neutral sugars as alditol acetate
derivatives were separated with dichloromethane and analyzed by
gas chromatography with a flame ionization detector equipped
with a 30 m column DB-225 (J&W Scientific, Folsom, CA, USA) with
internal diameter and film thickness of 0.25 mm and 0.15 mm,
respectively. The oven temperature program included an initial
temperature of 200 C, a rise in temperature at a rate of 40 C/min
up to 220 C, keeping this temperature for 7 min, followed by a rate
of 20 C/min up to 230 C and maintaining this temperature for
1 min. The injector and detector temperatures were 220 and 230 C,
respectively. The flow rate of the carrier gas (He) was set at 1.7 mL/
min. Uronic acids were determined by colorimetry, as total uronic
acid (Blumenkrantz & Asboe-Hansen. 1973) using a hydrolyzed
sample (3 h at 20 C in 12 mol/L H2SO4, followed by heating at
100 C for 1 h in 1 mol/L H2SO4).
2.6.4. Molecular weight
The molecular weight of mucilage was measured using HPLC
(PerkineElmer Model 250) equipped with a G 2000 SW column
(TSK-GEL), a IR refractive index detector (PerkineElmer series
1000) and an integrator (Spectra-Physics, SP4270 model). Sodium
nitrate (50 m mol/L) was eluted at 50 C with a flow rate of 0.7 mL/
min. Dextrans (commercial grade, Sigma EE.UU, Leuconostoc mesenteroides: B-152 strain and dextran T70 produced by Pharmacia
Biotechnology, Sweden) with molecular weights from 5000 to
2.8. Rheological properties
2.8.1. Mucilage reconstituted solutions
SD powder mucilage samples were re-suspended in de-ionized
water using a magnetic stirrer (Thermo Scientific, Telesystem 15) at
500 rpm at 24 ± 1 C for 90 min. Samples with 0.06 g/mL were
prepared to study the effects of changes in pH, temperature and
ionic strength on the rheological behavior of mucilage. All rheological measurements were performed in a stress controlled
rheometer (AR-G2, TA Instruments) using a cone and plate geometry (d ¼ 60 mm, 1 angle) with a Peltier plate system attached to a
circulating water bath (Haake, Germany, Mod. F3T). Samples were
characterized under simple shear flow. The viscoelastic properties,
storage (G0 ) and loss modulus (G00 ) were measured under smallamplitude oscillatory with frequency range from 0.1 to 200 rad/s.
Finally, the first normal stress difference under steady-shear
(N1) was measured to determine the elastic properties under
shear flow.
2.9. Experimental design
The experimental design is shown in Table 1. Experiments were
performed according to a 23 factorial design: two different inlet airtemperatures (Ti ¼ 150 and 170 C), two inlet flows (Ff ¼ 1.5 and
1.7 L/h) and two atomization speeds (As ¼ 23,000 and 27,500 rpm).
Outlet (To) and wall temperatures (Tw) were measured but not
controlled in the SD process. A freeze-dried sample (T9) and fresh
mucilage (T10) are used for comparison (see Table 1). Three replications were performed for each test for a total of 24 SD runs. Data
were analyzed by ANOVA with statistical significance of P < 0.05.
3. Results and discussion
3.1. Analytical determinations
3.1.1. Physical characteristics of powders obtained by SD
The process conditions, yield and moisture content of SD powders (T1eT8), freeze-dried powder (T9, used for comparison
96
purposes) and fresh mucilage (T10), the latter with 3 Brix, pH of
4.6 and total solids content of 0.12 g/kg, are shown in Table 1. According to the operation conditions of SD, the time that the particles remain inside the dryer (residence time) related to the inlet
flow (Ff) and spraying speed (rotary atomizer velocity) has ample
influence on the moisture content (Hum) and degree of particle
agglomeration (stickiness) (Chiou & Langrish, 2007). For example,
sample T5 reveals the lowest-attainable yield, which is related to
the low inlet-flow (1.5 L/h) which represents a long residence time
combined with a high temperature gradient DT ¼ Ti To
(150 67 C). Sample T6 in comparison, reveals a higher yield,
attributable to the lower temperature gradient and larger atomization speed (As ¼ 27,500 rpm), as compared to sample T5
(23,000 rpm).
3.1.2. Total Phenolic Content (TPC)
Table 2 shows the TPC expressed in mg of gallic-acid equivalent
for the 10 samples (sample identification, same as Table 1). According to Wang et al. (2013) a major decrease in TPC is found in the
low-temperature dehydrated product probably due to long residence times required to reach the pre-set final moisture. This is
confirmed with sample T2, where a combination of high inlettemperature (170 C) and low inlet-flow (1.5 L/h, see Table 1)
leads to long residence times with high temperature, and hence the
lowest phenol content (Table 2). A higher temperature in
conjunction with high feed-flow reduces the particle residencetime and improves the retention of functional groups, as the particles stay shorter periods at high temperatures. This is the case of
samples T3 and T4 (see Table 1).
3.1.3. Antioxidant capacity measured by trapping free radicals
(DPPH method, 2,2-diphenyl-1-picrylhydrazyl)
In general, the high phenolic content implies a high antioxidant
capacity, which is strongly linked to the molecular structure. The
use of the DPPH technique was made according to Brand-Williams
et al. (1995) providing a straightforward way to evaluate the antioxidant activity of trapping radicals; however, some care must be
taken when interpreting the data. In Table 2, the percentage of
trapping free radicals for all samples is presented. A widely-used
parameter to estimate the antioxidant capacity is the median
effective concentration (EC50) (Cuvelier, Richard, & Berset, 1992;
nchez-Moreno, Larrauri, and Saura-Calixto, 1998). EC50 is the
Sa
concentration than inhibits 50% of the DPPH* radicals in solution;
the lower the EC50, a higher antioxidant activity is found.
Treatments T1 and T3 show the lowest % RSA (<0.06 g/mL) with
concentrations higher than 5000 mg/mL. This may be due to the
degradation of the molecule caused by high drying temperatures;
while in treatments T7 and T8, low antioxidant levels are caused by
Table 2
Total phenolic content expressed by mg of gallic acid equivalents and antioxidant
activity (free radical method) for all treatments including fresh mucilage sample
(Data at 25 C, pH ¼ 4).
Treatment
Gallic acid equivalents (mg)
T1
T2
T3
T4
T5
T6
T7
T8
T9
T10
137
15
85
91
88
87
98
60
88
356
*(P < 0.05).
±
±
±
±
±
±
±
±
±
±
10
1
5
3
4
3
6
5
5
15
%, Radical scavenging activity
7
52
7.5
47
51
52
12
6
6
55
±
±
±
±
±
±
±
±
±
±
3
5
0.3
5
6
5
2
2
3
7
high feed-flow and low atomizing pressure, accompanied with high
residence times within the drying chamber, leading to degradation
of the biopolymer (through chain scission). Sample T9 also shows a
low percentage of trapped free-radicals due to the drying process
(freeze-drying). According to these results, interaction with DPPH
depends on the presence and preservation of the conformational
structure of mucilage.
3.1.4. Analysis of the carbohydrate composition
Experimental results for the samples with the highest monosaccharide contents (T6 and T10) are summarized in Table 3.
Sample T6 shows the highest monosaccharide content in comparison to fresh mucilage (T10), evidencing the optimum drying conditions according to total phenolic content and antioxidant activity
lez et al., (2011) reported that the high
(Table 2). Rodríguez-Gonza
mannose and glucose contents suggest the occurrence of the acemannan polymer, the main bioactive ingredient of AV. Femenia,
(2003) evaluated the effect of
García-Pascual, Simal, and Rossello
dehydration at different air-drying temperatures on the bioactive
polysaccharides of AV.
In general, carbohydrate analysis revealed that the AV-mucilage
mainly contains mannose and significant amounts of uronic acids,
arabinose, and xylose. Acemannan, the main active component of
AV originates from mannose, which has been reported to occur in
large quantities in AV (McAnalley, 1993).
3.1.5. Molecular weight
From elution profiles using HPLC, the molecular weight of the
SD-mucilage was determined; a value of 4.18 104 for sample T6
was found, while for fresh mucilage amounts to 5.96 104. The
reduction in Mw is expected due to the thermal treatment and high
shear-forces present in the SD chamber. However, the difference is
less than 10% of the reference Mw, which evidences the structure
preservation achieved using the optimum drying conditions while
preserving the antioxidant activity. Also, the reduction in monosaccharide content (see Table 3) of sample T6 as compared with the
fresh mucilage (T10) is a remarkable result of the mild degradation
caused by the SD process, since the reductions for all monosaccharide samples range in the order of 10% or less.
3.2. Scanning Electron Microscopy (SEM)
Fig. 1 shows micrographs of powders obtained by the SD process
(A) and the lyophilized sample (B), where the morphology of the SD
micro-particles consists of semi-spherical shapes (sample T6 see
Table 1 for SD process conditions). Furthermore, freeze-dried micro-particles (sample T9) have rough surfaces with cavities and,
sometimes, structural cracks. These morphological irregularities
are possibly due to the removing water process during drying. Ballstruck type particles were observed in SD samples (T6) similar to
n, Chanona-Pe
rez, Jime
nezthose reported by Alamilla-Beltra
Table 3
Sugar composition of the mucilage of the Aloe vera (barbadensis Miller).
Composition, % mol
Fresh, (T10)
Mannose
Glucose
Uronic acids
Galactose
Xylose
Arabinose
Rhamnose
Fucose
47
41
6.1
4.5
7.0
1.9
0.90
0.80
*(P < 0.05).
±
±
±
±
±
±
±
±
2
2
0.5
0.4
1.1
0.1
0.03
0.02
SD, (T6)
43
37
4.8
2.1
0.70
1.6
0.7
N.D
±
±
±
±
±
±
±
2
3
0.5
0.2
0.05
0.1
0.1
97
Fig. 1. Micrographs of spray dried Aloe vera powders: A) Sample T6 (Spray dried at 150 C inlet temperature, 1.5 L/h inlet flow and 27,500 rpm atomization speed) and, B) Sample T9
(Freeze dried at 40 C inlet temperature, used for comparison purposes).
rrez-Lo
pez (2005). Using air at low temperature
Aparicio, and Gutie
in the SD process leads to irregular micro-particles with folds on its
surface, while air at high temperature results in more rigid porous
surfaces and micro-particles. In this study, using the SD process
(T6) leads to semi-spherical micro-particles, with no apparent
cracks without agglomerations or tack processes.
3.3. Rheological behavior. Steady-state simple-shear
3.3.1. Concentration effect
Shear viscosity as a function of mucilage concentration is shown
in Fig. 2. The sample with treatment T6 is used here at two different
concentrations (0.03 and 0.06 g/mL) and compared with either
fresh mucilage, freeze-dried mucilage and xantham gum. In general, mucilage solutions behave as shear-thinning fluids (n < 1) i.e.,
the viscosity decreases with increasing shear-rate.
The shear-viscosity of polysaccharide solutions in a wide range
of strain-rates has been modeled with a power-law model (Equation (2)):
h ¼ K g_ n
(2)
where h is the shear viscosity (Pa s) and g_ is the shear strain rate (1/
s). K is the consistency index (Pa sn) and n is the shear-thinning
index.
Morris, Cutler, Ross-Murphy, Rees, and Price (1981) empirically
found a value of 0.76 for the slope of the viscosity (ƞ) vs shear rate
(g) at high shear rates for “random-coil” polysaccharides in solutions with high polydispersity. Note that the flow properties of
commercial biopolymers (xanthan gum) are similar to those of the
AV-mucilage 0.06 g/mL (Fig. 2). Viscosity values of a solution of
0.06 g/mL mucilage are comparable to those of a xanthan solution
(0.03 g/mL).
3.3.2. Temperature effect
The influence of temperature on the viscous properties of fresh,
spray-dried and lyophilized mucilage is shown in Fig. 3. The curve
shape is not affected by temperature, suggesting temperature stability in the analyzed range. Dependence of viscosity on temperature can be represented by the Arrhenius equation (Lewis, 1987):
Ea
h ¼ A exp
Rð1=T 1=T0 Þ
(3)
where Ea is the activation energy (kcal mol1), R is the gas constant: 1.987207 cal mol1 K1, A is the constant related to the
1000
Viscosity, [Pa s]
100
10
1
0.1
0.01
0.001
0.1
1
10
Shear rate, [1/s]
100
1000
Fig. 2. Effect of mucilage concentration on steady-shear viscosity at 25 C of fresh Aloe
vera mucilage at 3 Brix (sample T1 C), Freeze dried at 0.03 g/mL (T9 :), Spray
Drying sample (T6) reconstituted at two concentrations 0.03 (-) and 0.06 (A) g/mL,
and Xantham gum at 0.03 g/mL (◊) (for comparison purposes).
Fig. 3. Effect of the temperature on the steady shear viscosity of reconstituted spray
dried Aloe vera mucilage powders 5 C (C), 10 C (:), 25 C (-), 35 C (A), 45 C
(B).
98
molecular collision frequency between T and T0 (K). The reference
temperature T0 is 273.15 K for data shown in Fig. 3.
Values obtained from the linear regression are: Ea ¼ 124.35 J/
mol for the fresh mucilage, 790.5 J/mol for the reconstituted freezedried mucilage, and with the SD process 1831.3 J/mol with 0.03 g/
mL and 3.824 kcal/mol with 0.06 g/mL (correlation of R2 ¼ 0.9998).
It is interesting to note that several biopolymers such as xanthan
gum have revealed fairly stable viscous properties with respect to
temperature (Rajinder, 1995) similarly to the value obtained with
low AV concentrations (0.03 g/mL).
3.3.3. Effect of ionic strength
Experimental results regarding the effect of ionic strength on
the viscous properties of mucilage (concentration of 0.06 g/mL) are
shown in Fig. 4. Viscosity values are taken from the flow curve at a
shear rate of 0.25 s1. The effect of the ionic concentration on the
viscosity is important to determine the dependence of rheological
properties on the presence of functional ions. Charged molecules
show a strong viscosity dependence of ionic strength. MedinaTorres et al., (2000) represented this functionality by using the
following Equation (4):
h ¼ h∞ þ SI
1=2
(4)
where, h∞ is the extrapolation of h to infinite ionic-strength. S is the
slope of the function of h versus I1/2 related to the rigidity of the
polymer chain.
Predictions of Equation (4) are also shown in Fig. 4 (dotted line).
It is clear that for increasing ion concentration h decreases, as expected for polyelectrolyte solutions composed of several polysaccharides such as the AV-mucilage. Typical values of the slope (S)
for xanthan samples are in the range of 0.55 and 0.66 (Lillford &
Norton, 1991). S-values of the AV-mucilage range from 0.335 to
0.360, revealing that S depends on the ionic strength. According to
data shown in Fig. 4, the viscosity reduction depends more on the
Naþ ions concentration than that of Caþþ ions.
Ionic strength (or a negative charge) produces a strong intermolecular repulsion, which explains the high mucilage viscosity in
(Pa s)
5.0
4.5
3.4. Elastic properties of simple shear flow
The first normal stress difference under simple-shear flow (N1)
is a material function that allows the evaluation of the elastic
properties of the material under flow. Fig. 6 shows N1 as a function
of shear stress t12, revealing that aqueous solutions of mucilage are
elastic under flow.
In comparison, a standard solution of polyisobutylene is shown
in Fig. 6 (with the slope of 2 at low shear-rates). These results are
represented by the following equation suggested by Broadbent and
Lodge (1971):
N1 ¼ m0 ½t12 n0
(5)
where: m0 is the characteristic consistency index, t12 is the shear
stress (Pa) and n0 is the flow behavior index (which can vary between 0 and 2). For the mucilage concentration studied in this
work, N1 is reasonably predicted by Equation (5), where m0 and n0
are given in the caption of Fig. 6. Values of N1 are higher in the case
of SD-mucilage as compared to fresh mucilage but the slope remains the same. This is expected since the total solid content between the samples is different. Similar trends were observed in the
literature for a wide range of synthetic biopolymers (Ait-Kadi,
Choplin, & Carreau, 1989).
3.5
Viscosity = 0.25 s [Pa s]
= 0.25 s-1
Viscosity
3.3.4. pH effect
The effect of pH on viscosity in simple-shear flow is shown in
Fig. 5, where viscosity values are taken from the flow curve at a
shear rate of 0.25 s1. Upon increasing pH causes an increase in the
viscosity. In the alkaline region, the viscosity tends to a plateau
(saturation effect). Moreover, a sharp increase is observed between
pH 4 and 6. The ionization of the carboxyl groups of the mucilage
molecule above pH 4.0 may explain this sharp increase in viscosity.
A similar argument was reported by Trachtenberg and Mayer
(1982) to explain the increase in the intrinsic viscosity of mucilage with pH (to almost zero-shear conditions). Consequently, it is
clear that both pH and ionic strength influence the hydrodynamic
volume of the AV-molecule. Conformational changes in the molecule should be considered to determine the functional properties of
the AV-mucilage.
10
4.0
3.0
2.5
2.0
1.0
de-ionized water. Otherwise, the addition of positive ions causes a
reduction in the repulsion forces. These results are similar to those
previously reported by Trachtenberg and Mayer (1982).
1.5
2.0
2.5
3.0
3.5
I -1/2 , Ionic strength
Fig. 4. Dependence of viscosity on ion strength for sample T6 at 0.06 g/mL reconstituted mucilage solution, at 25 C. For two ions: Caþþ (C) and Naþ (A).
1
0.1
0
2
4
6
pH
8
10
12
Fig. 5. pH dependence of the steady shear viscosity for mucilage 0.06 g/mL mucilage
solution, and 25 C.
00
First normal stress difference, N1 (Pa)
104
G ¼ ðt0 =ε0 Þsinq
99
(7)
where t0 is the oscillatory stress, ε0 is the strain and q is the phase
angle between the stress and strain oscillatory signals.
The spectrum shows a typical mechanical behavior of a randomcoil configuration (Morris et al., 1981). Mucilage solutions show
viscoelastic properties of a predominant viscous behavior G00 > G0
(Clark & Ross-Murphy, 1987). This behavior depends on the mucilage concentration in the dilute region (<0.06 g/mL).
Upon increasing the mucilage content, G0 becomes larger than
G00 , indicating increasing elasticity due to macromolecular network
formation. This behavior has been observed for xanthan gum for
concentrations above 0.03 g/mL (Rajinder, 1995). In Fig. 4, data for
xanthan 0.03 g/mL are presented for comparative purposes. Results
suggest that mucilage solutions with 0.06 g/mL exhibit similar
viscoelastic properties than xanthan solutions with 0.03 g/mL
content.
103
102
10-1
10-2
0.1
1
10
Shear stress (Pa),
100
1000
12
Fig. 6. First normal stress difference (N1) as a function of shear stress t1 and the values
0
of m0 and n0 are given for fresh Aloe vera (B) (n0 ¼ 0.2181, m0 ¼ 0.1787 Pa1n ), Spray
1n0
0
0
◊
dried reconstituted at 0.06 g/mL sample (T6, ) (n ¼ 0.2613, m ¼ 0.2582 Pa
), and
0
standard solution of polyisobutylene (C) (n0 ¼ 2.04, m0 ¼ 0.1177 Pa1n ) this polymer
used for comparison purposes only.
3.5. Rheological behavior of oscillatory shear flow at steady state
3.5.1. Concentration effect
Typical oscillatory flow curves of small amplitude strain as a
function of concentration of mucilage in de-ionized water at 25 C
are shown in Fig. 7. The storage (G0 ) and viscous modulus (G00 ) are
calculated from an oscillatory shear-flow according to the following
equations:
G0 ¼ ðt0 =ε0 Þcosq
(6)
3.5.2. Temperature effect
The effect of temperature on the viscoelastic properties of SDreconstituted mucilage is presented in Fig. 8, for a concentration
of 0.06 g/mL in de-ionized water. The dependence of both dynamic
moduli G0 and G00 on frequency is observed at 5 and 35 C. A similar
trend has been reported by Morris et al. (1981) for random-coil
polysaccharide conformations. It is important to note that at 5 C,
the point of intersection between G0 and G00 occurs at high frequency (short times), which suggest a conformational change in the
mucilage structure.
Furthermore, the elastic and viscous responses under simpleshear are also dependent on both pH and ionic strength (data not
shown here), revealing that the rheological properties of mucilage
are dependent on molecular conformation.
4. Conclusions
Aloe vera mucilage powders were produced by spray-drying
under different process conditions; they were analyzed in relation to their moisture content, total phenolic content, antioxidant
capacity, carbohydrate composition, molecular weight and
morphology. Reconstituted powders were evaluated by rheological
techniques.
The rheological behavior of fresh AV-mucilage, lyophilized and
1000
1000
10
100
1
G', G'' [Pa]
G', G'', [Pa]
100
0.1
10
1
0.01
0.1
0.001
0.1
1
10
100
1000
Angular frequency, [rad/s]
Fig. 7. Frequency dependence of the storage modulus G0 (filled symbols) and loss
modulus G00 (empty symbols) for fresh Aloe vera at 3 Brix(C, B small circle), freeze
dried AV mucilage at 0.03 g/mL (:, D), reconstituted spray dried Aloe vera mucilage
at 0.03 g/mL (-, ) and 0.06 g/mL (A, ◊) and xanthan gum solutions (C, B large
circle) in deionized water at 25 C.
▫
0.01
0.1
1
10
100
Angular frequency, [rad/s]
1000
Fig. 8. Effect of temperature on the mechanical spectrum (viscoelastic moduli) of
reconstituted SD AV mucilage at 0.06 g/mL. Storage G0 (filled symbols) and loss
modulus G00 (empty symbols). 5 C (C, B) and 35 C (:, D).
100
re-suspended in aqueous medium after SD in powder form reveals
shear thinning behavior (n < 1).
Viscous AV-mucilage solutions are found unstable to temperature changes at concentrations higher than 0.03 g/mL. Furthermore,
the shear viscosity depends on the ionic strength in the same way
as a common poly-electrolyte molecule; this behavior is more
pronounced with divalent ions.
Viscosity depends on solution-pH and a sharp viscosity increase
is found in the range 4e6 of pH.
Elastic properties under shear flow were analyzed through
measurements of N1 in SD-reconstituted mucilage samples. Similar
trends as those reported in the literature were found, signaling the
possibility of substitution of some commercial gums by these
systems.
Results evidence the possibility to preserve the physical properties and structure of the SD-powders of Aloe vera if specific
process conditions that minimize the effect of the thermal processing are employed. It is important to note that the total phenolic
content and antioxidant capacity of mucilage powders show a
remarkable response, scavenging free radicals in the samples processed at lower temperatures, low temperature difference DT (inlet
and outlet) and low inlet flow. High expectations of the use of SD in
natural biopolymers for possible use in the food industry are
envisaged.
Acknowledgments
We acknowledge the financial support of CONACYT through
Project CB-2014/235880.
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