Volume 55, Issue 4, April 2020

Major food applications of natural food hydrocolloids.

At specific pH of milk adjusted prior to coagulation enzyme the addition of dextran is able to stabilize the resulting rennet-induced milk gels (e.g., higher gel stiffness and more resistant gels compared to gels without dextran).

Texture of hydrogels depended on hydrocolloid and sugar type. Retention of linalool and eugenol was related to their interactions with hydrogel constituents rather than to texture.

Turbidities and anthocyanin contents of pomegranate juices clarified with combinations of A, C, CH and XG.

Water-soluble soybean polysaccharide (SSPS) exhibits surface activity. SSPS reduced the lipid digestibility of emulsions during in vitro human digestion. Released-fatty acid significantly decreased as the concentration of SSPS increased. SSPS may be an attractive ingredient to control the lipid digestibility of emulsion foods.

The emulsion based coatings of eugenol with citrus pectin or with pectin extracted from processing wastes of sun-dried figs caused 2.2 and 2.7 decimal reduction of Listeria on surfaces of whole webbed-rind melons that cause frequent outbreaks of Listeriosis.

Hydrocolloids-based oleogels prepared with different unsaturated oils by emulsion-template approach.

Physical properties of fish gelatin were improved by using High Hydrostatic Pressure (HHP) and ultrasonication (US). Both processing methods (HHP and US) increased the gel strength significantly compared to non-treated samples.

Nanofibre-based bilayer biopolymer films in anti-browning packaging.

Bagasse extracts from Hydrothermal liquefaction treatment (HTL) containing biopolymers lowered the interfacial tension between oil-water interface and stabilised the emulsions. As natural emulsifiers it has the potential for industrial applications involving emulsion systems.

The probiotic-incorporated pectin–alginate–casein film was developed. The surface morphology and properties of the film were tested using scanning electron microscope, fluorescence microscopy, Raman spectroscopy, Fourier transform infrared spectroscopy and X-ray diffraction. The film was found to be desirable to carry probiotics, with the viability of 10⁷ CFU mL⁻¹ rate up to 30 days of storage at 4 °C.

Overview of papaya seed oil extraction methods.

High pressure can significantly affected the biochemical properties and structure of myofibrillar protein from Tegillarca granosa.

The entrapment of essential oil in the form of dissolvable and edible films can be used in place of fresh herbs with the additional benefits of a long shelf-life, ease of use and better consumer preferences in food cooking.

The generation of TFDG could be greatly enhanced by dropwise addition of ECG and EGCG at ice bath.

Moringa oleifera leaf polysaccharide fractions effectively bind bile acids.

Graphical abstract illustrating the effects of pearl millet types and processing technologies on their phytate:iron molar ratio, an indicator of iron bioavailability.

Graphic of spreads preparation at the laboratory level.

Characterisation of fatty acids and triacylglycerols in seed oils derived from four Saudi Arabian date cultivars (Phoenix dactylifera L.) applicable in the food and cosmetic industry.

Fining experiments have been conducted on mulberry wine, in which five fining agents (bentonite, gelatin, casein, egg albumin and PVPP) were investigated. The effect of these agents on polyphenol content, color intensity, antioxidant activity and aromatic profile has been determined.

The influence of S. marianum and G. rhizoma on the bioactivity and shelf life of industrially produced pâté.

Development of a beverage with improve antioxidant properties: microbiological studies and consumer acceptance.

Investigating volatile compounds’ contributions to the stale odour of green tea by GC-MS-O.

The variation of microstructure and structural proteins and the degradation order of structural proteins in mandarin fish were ascertained. The relationship between the changes in the quality characteristics and structural proteins of fish muscle was indicated by principal component analysis (PCA) and correlation analysis.

Novel Technologies on Fresh Egg’s Quality.

Emulsifying properties are important functional properties of proteins in processing and production. Highly emulsifying protein can be widely used in emulsified products such as beverages, dairy products, chocolate and ice cream. It can be used to enhance the retention of fat and water in foods, and further improve the texture and texture of foods.

The graphical abstract demonstrated the main results of our study. This research investigated the effect of camel milk (CM) on the process of colitis in mice. CM could regulate the internal homeostasis by reducing pro-inflammatory cell proliferation and differentiation, and up-enhancing anti-inflammatory cells in the colons of mice.

Mechanism of oil absorption during deep frying of chips with added food gums.

Funoran films containing YOPE, which were prepared from underutilized red alga and discarded onion peel, had good antioxidant activities and the developed films can be applied as an antioxidant packaging material.

Chemical composition, bioactive compound and antioxidant capacity of Chinese organic frozen and freeze-dried hawthorn berry were investigated. Higher content of dietary fibre, mineral, pectin, organic acid and antioxidant capacity was found in hawthorn berry compared with samples some common fruits. Hawthorn berry is an excellent nutrient-dense and antioxidant source for dietary supplements and functional foods development.

Comparative study of the phenolics, anti-oxidant and metagenomic composition of novel soy whey-based beverages produced using different water kefir microbiota.

Acceptable fermented beverages made from sole whey with pure cultured Kluyveromyces marxianus was developed using multiple sensory evaluations. Fermented beverage made from demineralised whey with higher concentration yielded a more desirable product. Consequently, multiple sensory evaluations were useful for increasing the preference of whey-based beverages in spite of the low sensory acceptability of whey.

This study aimed to investigate flavour compounds in sea buckthorn berries of five cultivars and to predict the sensory properties of berries. The profiles of flavour compounds in berries varied significantly among the cultivars. The mouth-drying astringency can be predicted the most reliably using previously established model.

The pseudocoloured proton nuclear magnetic images of a cross section of Chinese fresh noodles (CFNs) and Chinese dried noodles (CDNs) with different boiling times showed the water mobility of CFNs and CDNs during the boiling process.

Addition of onion skin extract (OE) to wheat bread enriches it in polyphenols and flavonols and increased antioxidative activity of the final products. The total content of flavonols in breads with the OE depended on the amount of added OE and also storage temperature. Breads enriched with OE had a proper external appearance as well as crumb and crust features. Roasted onion aroma and taste were perceptible in the obtained breads. Consumers rated the taste of bread with 1% OE lower than a classic because it was bitter.

A 2 kg of potato tubers was processed for each of the treatments. The samples were treated by steaming at 100 ºC for 30 min, HHP at 600 MPa for 15 min at room temperature. The above treated samples and raw potato were fermented in a fermenting machine at 30 ºC and 80 % relative humidity for 48 h. A total of three lactic acid bacterias and two yeasts (Weissella sp. strain IMAU50209, Pediococcus pentosaceus strain W2SR04, Pediococcus sp. NBRC 107186 strain, Pichia sp. strain AQGWD7, and Saccharomyces cerevisiae strain YJM1592) were isolated and identified by molecular methods.

The phenolic composition of pulses was altered by sprouting both quantitatively and qualitatively. Starch rheology as well as phenolic composition were significantly affected by sprouting.

Effect of hot water blanching on phenolic compounds, total phenolic and flavonoid content, antioxidant activities, oxidative enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus).

Ahipa roots starch extraction leaves proteins and phenolics in the supernatant. This supernatant is used for the enrichment of cassava and ahipa native starches, providing distinctive colour and textural properties to the baked products.

Monitoring of ethyl carbamate, its main precursors and aroma compound variation during ageing process in Hakka Huangjiu produced in southern China.

The effects of xylanase-cellulase hydrolysis, ultrasonic modification and enzymatic-ultrasonic treatment on the physicochemical properties, microstructure and physiological functions in vitro of purified fibre from tea seed. Ultrasonic treatment effectively improves the adsorption characteristics of fibre, which promotes its application in food products.

The potential mechanism of effect of Al³⁺ on fluoride transport using the Caco-2 cell line model.

Food-specific antibody reacts with some but not other tissue proteins.

Six new Australian sweet lupin cultivars grown at two locations were sampled to examine the genotypic and environmental effects on compositional and physicochemical properties of lupin seed coat. Valorisation strategies of the seed coat were discussed.

(a) The multi-copy BMPs (8BMP) were screened out with potentially intense umami utilising molecular docking. (b) The 8BMP was first successfully expressed in the food-safety Bacillus subtilis and investigated in a 5-L fermenter for the industrialisation.

The formation of three typical toxic aldehydes malondialdehyde (MDA), 4-hydroxy-hexenal (HHE), and 4-hydroxy-nonenal (HNE) druing frying were investigated. High contents of them were found in fried foods. Based on the threshold of toxicological concern level suggested by European Food Safety Authority, a simple exposure assessment was conducted. Risks were showed as the consumption of fried foods in terms of MDA, HHE, and HNE.

A novel SYBR Green real-time PCR assay for codfish detection is presented. This assay presents high specificity for the eight common Gadiformes species. Method validation and application on dry-dressed codfish products.