Food and Bioproducts Processing最新文献_第3页

Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation 提高 Cucumis momordica 种子的抗菌功效：纳米乳液在 Eurotium cristatum 介导的固态发酵中的应用

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.008

Madhu Sharma , Gulden Goksen , Nemat Ali , Sandeep Janghu , Mohammad Khalid Parvez , Mohammed S. Al-Dosari , Maharshi Bhaswant , Prince Chawla

This study explores the enhancement of Cucumis momordica seed powder's properties through Eurotium cristatum-mediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28±0.23 % in the control to 29.83±0.12 % after 144 h of fermentation. The Cucumis momordica seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148±0.34 nm to 126±0.37 nm) and more negative zeta potentials (-24.5±0.12 mV to −25.79±0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against E. coli and S. aureus showed significantly lower MIC and MBC values for fermented powder nanoemulsions (E. coli MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; S. aureus MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of Cucumis Momordica seeds as natural antimicrobial agents.

本研究通过Eurotium cristatum介导的固态发酵（SSF）及其在纳米乳液中的应用，重点探讨了通过固态发酵提高葫芦巴种子粉的特性，包括蛋白质含量、功能特性、稳定性和抗菌活性。发酵 144 小时后，蛋白质含量从对照组的 23.28±0.23% 显著增加到 29.83±0.12%。对发酵 96 小时的葫芦巴种子粉进一步分析了其功能特性和特征。吸水能力从 0.91 g/g 提高到 2.56 g/g，吸油能力从 0.79 g/g 提高到 1.16 g/g。扫描电镜和傅立叶变换红外光谱分析显示了形态变化和化学特征改变，表明酶降解和功能特性增强。发酵粉末制成的纳米乳液显示出更小的液滴尺寸（148±0.34 nm 到 126±0.37 nm）和更负的 zeta 电位（-24.5±0.12 mV 到 -25.79±0.18 mV），这表明其稳定性有所提高。发酵种子粉纳米乳液的温度稳定性更好，表明其耐热性更强。针对大肠杆菌和金黄色葡萄球菌的抗菌测试表明，发酵种子粉纳米乳剂的 MIC 值和 MBC 值明显降低（大肠杆菌 MIC：1.089 mg/mL，MBC：2.189 mg/mL；金黄色葡萄球菌 MIC：0.459 mg/mL，MBC：1.196 mg/mL），表明抗菌功效增强。这些结果凸显了 SSF 和纳米乳液技术在促进百日草籽作为天然抗菌剂的功能和应用方面的潜力。

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引用次数: 0

Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation 用于肉桂精油分馏的真空批次精馏塔的实验研究和工艺建模

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.009

Xuan Truong Do, Thi Hien Trang Nguyen, Nhu Tuyen Pham

Cinnamon oil contains several economically valuable compounds, including trans-cinnamaldehyde, benzaldehyde, and coumarin. Separating more components boosts profitability and encourages their further use. However, there is a lack of research on the temperature and pressure conditions required for separating high-purity products. This study developed and validated a batch rectification column model using experimental data. The model identified component purity for each product segment based on temperature and was scaled up to 1000 kg/batch to determine optimal conditions. In this study, four product segments were fractionated experimentally, with the trans-cinnamaldehyde segment achieving a purity of 96.31 wt%. The calculated results aligned with the experimental data on operating temperatures and product compositions. The optimal conditions for separating five product segments with high purity were identified through the process model. It was determined that benzaldehyde with a concentration of 99 wt% was separated at 124°C under a pressure of 0.2 atm. Salicylicaldehyde with a composition of 99 wt% was obtained at 141°C. Trans-cinnamaldehyde with a purity of 99 wt% was rectified at 190.5°C, and methoxy cinnamaldehyde with a concentration of 99 % was obtained at 220°C. At optimal conditions, Benzaldehyde, Trans-Cinnamaldehyde, and Methoxy cinnamaldehyde have the purity all over 99 % with the recovery of 90 %, 86 %, and 78 %, respectively. This research can apply for the design, operation, and optimization of essential oil rectification systems for cinnamon and other oils, such as anise and pine.

肉桂油中含有多种具有经济价值的化合物，包括反式肉桂醛、苯甲醛和香豆素。分离出更多的成分可以提高利润率，并鼓励进一步使用这些成分。然而，对分离高纯度产品所需的温度和压力条件缺乏研究。本研究利用实验数据开发并验证了批量精馏塔模型。该模型根据温度确定了每个产品段的组分纯度，并将其放大到 1000 公斤/批次，以确定最佳条件。在这项研究中，对四个产品段进行了实验分馏，反式肉桂醛段的纯度达到 96.31 wt%。计算结果与操作温度和产品成分的实验数据一致。通过工艺模型，确定了分离五种高纯度产品段的最佳条件。结果表明，在 124°C、0.2 atm 的压力下可分离出浓度为 99 wt%的苯甲醛。在 141°C 的温度下可分离出含量为 99 wt%的水杨醛。纯度为 99 wt%的反式肉桂醛在 190.5°C 下进行了精馏，浓度为 99 % 的甲氧基肉桂醛在 220°C 下得到。在最佳条件下，苯甲醛、反式肉桂醛和甲氧基肉桂醛的纯度均超过 99%，回收率分别为 90%、86% 和 78%。这项研究可应用于肉桂和其他精油（如茴香油和松油）精油精馏系统的设计、操作和优化。

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引用次数: 0

Reducing of lipoxygenase and trypsin inhibitor in soy milk for improving nutritional quality through atmospheric cold plasma pretreated soybeans 通过常压冷等离子体预处理大豆，减少豆奶中的脂氧合酶和胰蛋白酶抑制剂，提高营养质量

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.006

Kuan-Chen Hsieh , Wen-Hua Liao , Kuan-Yu Lin , Kuan-Chen Cheng , Yuwen Ting

Soy is one of the most popular plant proteins. However, lipoxygenase (LOX) and trypsin inhibitor cause the undesirable beany odor and hinder trypsin activity. While thermal processing is commonly employed, it poses a risk of damaging heat-sensitive nutrients. To investigate the effects on lipoxygenase, trypsin inhibitor, and improve nutritional quality of soy milk, soybeans were treated with atmospheric cold plasma (ACP). After plasma treatment, lipoxygenase activity decreased by 97.82 %, and trypsin inhibitor activity decreased by 66 % from 61.56 TUI/mg to 20.72 TUI/mg. Additionally, the raw soy milk made from cold plasma-pretreated soybean showed a significant increase in gallic acid, genistein and antioxidant activity, resulting in reduced lipid and protein oxidation compared to thermal processing-treated sample. In conclusion, cold plasma treatment was effective in reducing lipoxygenase and trypsin inhibitor activities while maintaining heat-sensitive nutrients, which could be used in the production of soy and other plant-based products.

大豆是最受欢迎的植物蛋白之一。然而，脂肪氧化酶（LOX）和胰蛋白酶抑制剂会产生不良的豆腥味，并阻碍胰蛋白酶的活性。虽然热加工是常用的方法，但它会带来破坏热敏性营养物质的风险。为了研究脂氧合酶和胰蛋白酶抑制剂对豆奶的影响，并改善豆奶的营养质量，我们用常压冷等离子体（ACP）处理大豆。经等离子处理后，脂氧合酶活性降低了 97.82%，胰蛋白酶抑制剂活性降低了 66%，从 61.56 TUI/mg 降至 20.72 TUI/mg。此外，与热处理样品相比，用冷等离子体处理过的大豆制成的生豆奶中没食子酸、染料木素和抗氧化活性显著增加，从而减少了脂质和蛋白质的氧化。总之，冷等离子处理能有效降低脂氧合酶和胰蛋白酶抑制剂的活性，同时保持热敏感营养成分，可用于生产大豆和其他植物性产品。

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引用次数: 0

Alkaline treatment for targeted lignin breakdown in rice straw: Maximizing phenolic content and product characterization 通过碱性处理定向分解稻草中的木质素：最大限度提高酚含量和产品特性

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.012

Harmeet Kaur , Dinesh Goyal

Lignin is a significant renewable source for the production of phenolics and aromatic compounds for use as functional materials. Rice straw (RS), a lignocellulosic biomass was given alkaline treatment, to breakdown lignin into methoxyphenols and heterocyclic compounds, leaving behind carbohydrate rich residue. Process parameters such as NaOH (M), time (min) and liquid to solid (L:S) ratio (mL/g) were optimized using Response Surface Methodology (RSM) to enhance the extraction of phenolics. The maximum phenolic content (13.98 mg/g RS) was obtained after treatment with 3 M NaOH for 30 min with L: S ratio of 20:1 mL/g at 121°C. GC-MS revealed the presence of 14 compounds, primarily methoxyphenols like acetosyringone (32.44 %), 2-methoxy-4-vinyl phenol (23.71 %), vanillin (1.25 %) and 2, 6-dimethoxyphenol (1.49 %). Additionally, a significant proportion of a heterocyclic compound, 2, 3-dihydrobenzofuran (31.72 %), was also present. The extract exhibited considerable levels of 2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (IC₅₀ (half-maximal inhibitory concentration) = 0.45 mg/mL) radical scavenging activity, which was comparable to ascorbic and gallic acids. With substantial conversion (60.17 %) of rice straw lignin to phenols and simultaneous recovery of both cellulose (45.7 %) and hemicellulose (14.6 %), this process can be useful in biorefining of lignocellulosic biomass to phenolic chemicals for application in food and pharmaceutical industry.

木质素是生产酚类和芳香族化合物的重要可再生资源，可用作功能材料。水稻秸秆（RS）是一种木质纤维素生物质，通过碱性处理可将木质素分解成甲氧基苯酚和杂环化合物，并留下富含碳水化合物的残留物。采用响应面法（RSM）对 NaOH（M）、时间（min）和液固比（L:S）（mL/g）等工艺参数进行了优化，以提高酚类物质的提取率。在 121°C 下，用 3 M NaOH 处理 30 分钟，液固比为 20:1 mL/g，酚含量（13.98 mg/g RS）最高。气相色谱-质谱（GC-MS）显示出 14 种化合物，主要是甲氧基酚类，如乙酰丁香酮（32.44 %）、2-甲氧基-4-乙烯基苯酚（23.71 %）、香兰素（1.25 %）和 2，6-二甲氧基苯酚（1.49 %）。此外，杂环化合物 2，3-二氢苯并呋喃（31.72%）的比例也很大。该提取物具有相当高的 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) （IC50（半最大抑制浓度）= 0.45 mg/mL）自由基清除活性，与抗坏血酸和没食子酸相当。该工艺可将大量稻草木质素（60.17%）转化为酚类，并同时回收纤维素（45.7%）和半纤维素（14.6%），因此可用于将木质纤维素生物质生物炼制成酚类化学品，应用于食品和制药行业。

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引用次数: 0

Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum) 脉冲光对新鲜和干红辣椒（Capsicum annuum var. longum）中酶失活、颜色、硬度、表面形态和生物活性化合物的影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-11 DOI: 10.1016/j.fbp.2024.10.005

Kosana Pravallika, Snehasis Chakraborty

The effect of pulsed light on enzymatic activity and biochemical stability of red chillies was investigated. Balancing and reducing the a_w and moisture content to 0.6 a_w and 0.35 a_w is crucial to attain biochemical stability. Upon drying at 60 °C/5 h + 40 °C/2 h and 70 °C/11 h + 55 °C/4 h + 40 °C/2 h the enzymes inactivated to more than 30 %, respectively. Hence, to completely inactivate the enzymes, a technology has been introduced i.e., pulsed light treatment (PLT), which employed 0.53–2.59 J·cm⁻². The stability of red chillies was evaluated based on the quality attributes such as enzyme activity, total phenolics, flavonoids, antioxidant capacity, ascorbic acid, capsiacinoids, and carotenoids. After treatment at fluence of 2.59 J·cm⁻², there was >90 % inactivation of PPO and POD. Based on kinetic modelling, it is showed PLT better preserved the colour, texture, morphology, and bioactive compounds in 0.6 and 0.35 a_w than 0.85 a_w red chillies. Morphological studies determined the changes in red chillies after PLT. FTIR and GCMS analysis revealed the structural and compositional changes occurring after PLT. Therefore, drying combined with PL can be a potential alternative method to blanching along with maximizing the availability of bioactives.

研究了脉冲光对红辣椒酶活性和生化稳定性的影响。要达到生化稳定性，关键是要平衡并将 aw 和水分含量降低到 0.6 aw 和 0.35 aw。在 60 °C/5 h + 40 °C/2 h 和 70 °C/11 h + 55 °C/4 h + 40 °C/2 h 下干燥时，酶的失活程度分别超过 30%。因此，为了彻底灭活酶，引入了一种技术，即脉冲光处理（PLT），使用 0.53-2.59 J-cm-2。根据酶活性、总酚类、类黄酮、抗氧化能力、抗坏血酸、辣椒素和类胡萝卜素等质量属性，对红辣椒的稳定性进行了评估。在 2.59 J-cm-2 的荧光下处理后，PPO 和 POD 的失活率为 90%。根据动力学模型，与 0.85 aw 的红辣椒相比，0.6 aw 和 0.35 aw 的 PLT 能更好地保持红辣椒的颜色、质地、形态和生物活性化合物。形态学研究确定了 PLT 后红辣椒的变化。傅立叶变换红外光谱（FTIR）和气相色谱-质谱（GCMS）分析显示了 PLT 后结构和成分的变化。因此，干燥结合 PLT 是一种替代焯水的潜在方法，同时还能最大限度地提高生物活性物质的可用性。

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引用次数: 0

A combined-sweeping & complementary-relative-phase strategy to improve heating performance in a dual-port solid-state microwave system 改善双端口固态微波系统加热性能的扫频和互补相对相位组合策略

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-11 DOI: 10.1016/j.fbp.2024.10.007

Arjun Ghimire, Jiajia Chen

Dual-port solid-state microwave heating could address the single-port low microwave power issue and potentially result in better microwave heating performance. This study developed and evaluated a combined-sweeping & complementary-relative-phase-shifting heating strategy for dual-port microwave heating of foods. The combined-sweeping & complementary-relative-phase-shifting strategy first orderly swept the relative phases between two ports from 0° to 315° at an interval of 45° operated at a frequency of 2.45 GHz and a power level of 200 W for each port to determine relative phase-dependent thermal contributions. Then, relative phases that have complementary thermal contributions to the real-time heating results were determined and used in the heating process. The performance of microwaving a tray of 300 g gellan gel model food for 3 minutes was compared with that of the fixed-relative-phase and orderly-sweeping-relative-phase strategies. The results showed that the complementary strategy delivered significantly more uniform heating results (HUI = 0.27 ± 0.01) than the other strategies. Similar microwave power absorption and maximum and minimum temperatures were observed in the complementary and orderly sweeping heating strategies, which was better than the fixed heating strategy. Overall, the complementary strategy showed superior heating uniformity, followed by the orderly sweeping and then the fixed-relative-phase heating strategy. The complementary relative phase shifting strategy is promising to be incorporated into solid-state microwave systems for smart heating processes.

双端口固态微波加热可以解决单端口微波功率低的问题，并可能带来更好的微波加热性能。这项研究开发并评估了一种用于食品双端口微波加热的联合扫频& 互补相对移相加热策略。组合-扫描& 互补-相对相移策略首先有序地扫描两个端口之间的相对相位，从 0°到 315°，间隔 45°，工作频率为 2.45 GHz，每个端口的功率水平为 200 W，以确定与相对相位相关的热贡献。然后，确定了对实时加热结果具有互补热贡献的相对相位，并将其用于加热过程。将一盘 300 克的结冷胶模型食品微波 3 分钟的性能与固定相对相位策略和有序扫动相对相位策略进行了比较。结果表明，互补策略的加热均匀度（HUI = 0.27 ± 0.01）明显高于其他策略。在互补和有序扫描加热策略中，观察到了相似的微波功率吸收以及最高和最低温度，这优于固定加热策略。总的来说，互补策略的加热均匀性更好，其次是有序扫描策略，然后是固定相对移相加热策略。互补相对相移策略有望被纳入固态微波系统，用于智能加热过程。

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引用次数: 0

Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4: A study on sensory attributes, storage viability, and in vitro gastrointestinal survival 甜菜根番茄酱作为潜在益生菌鼠李糖乳杆菌 K3 和约翰逊乳杆菌 K4 的稳定载体：感官属性、储存活力和体外胃肠道存活率研究

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-10 DOI: 10.1016/j.fbp.2024.10.004

Kübra Küçükgöz , Koen Venema , Monika Trząskowska

This research aimed to assess the viability of Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4 in beetroot ketchup during storage and simulated digestion to examine fermentation effects on sensory quality. The findings revealed that both strains maintained viability above 8 log₁₀ CFU/ml during storage, confirming their potential as probiotics. pH levels changed significantly over three-week storage period indicating fermentation's impact on shelf stability. The control sample maintained consistent pH level of 4.6, while pH of ketchup fermented with L. rhamnosus K3 decreased from 3.84 to 3.79, and ketchup fermented with L. johnsonii K4 decreased from 3.96 to 3.69. Sensory evaluations showed statistically significant differences in odor, texture, flavor, and overall quality between samples. Fermentation with L. johnsonii K4 improved sensory attributes, achieving the highest overall quality score with mean value of 7.31 out of 10, compared to 6.28 for the control and 6.23 for the L. rhamnosus K3 fermented ketchup. Survival rate of L. johnsonii K4 was 27 %, compared to 2.8 % for L. rhamnosus K3 in dynamically simulated gastrointestinal system TIM-1. Both fermented ketchups contained over 10⁹ CFU of viable cells. These results demonstrate that plant-based food products can effectively serve as carriers for potential probiotic strains, preserving their viability during storage and digestion, while enhancing sensory quality of food products.

这项研究旨在评估甜菜根番茄酱中的鼠李糖乳杆菌 K3 和约翰逊乳杆菌 K4 在储存和模拟消化期间的活力，以考察发酵对感官质量的影响。研究结果表明，这两种菌株在贮藏期间的存活率都保持在 8 log10 CFU/ml 以上，证实了它们作为益生菌的潜力。在三周的贮藏期内，pH 值发生了显著变化，表明发酵对货架稳定性产生了影响。对照样品的 pH 值始终保持在 4.6，而用鼠李糖 K3 发酵的番茄酱的 pH 值从 3.84 降至 3.79，用约翰逊酵母 K4 发酵的番茄酱的 pH 值从 3.96 降至 3.69。感官评估显示，不同样品在气味、质地、风味和总体质量方面存在显著的统计学差异。用约翰逊酵母 K4 发酵的番茄酱改善了感官属性，总体质量得分最高，平均值为 7.31（满分 10 分），而对照组为 6.28，鼠李糖 K3 发酵的番茄酱为 6.23。在动态模拟胃肠道系统 TIM-1 中，约翰逊酵母 K4 的存活率为 27%，鼠李糖 K3 的存活率为 2.8%。两种发酵番茄酱都含有超过 109 CFU 的存活细胞。这些结果表明，植物性食品可以有效地作为潜在益生菌株的载体，在储存和消化过程中保持其活力，同时提高食品的感官质量。

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引用次数: 0

Pilot-scale protein extraction of green seaweed (Ulva spp.) whole biomass and pulp – Investigating biochemical composition and protein digestibility in a rat trial 试点规模的绿海藻（莼菜属）全生物质和纸浆蛋白质提取--在大鼠试验中调查生化成分和蛋白质消化率

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-09 DOI: 10.1016/j.fbp.2024.10.003

Signe H. Nissen , Louise Juul , Lene Stødkilde , Annette Bruhn , Morten Ambye-Jensen , Trine K. Dalsgaard

Ulva, a green seaweed, is gaining interest for food applications due to its high content of protein and well-balanced amino acid composition. However, protein extraction is necessary to reduce the ash content and increase the protein digestibility. In this study, pilot scale protein extraction from Ulva was obtained by a mechanical fractionation, creating a pulp and a juice. A second extraction of protein from the pulp was obtain after a pH shift to 8.5 and the proteins from the two juices were acid precipitated with and without a clearing step (decanting of the resulting juice). Extraction of protein from the whole biomass resulted in a higher content of crude protein (CP) (31.8–37.6 %), essential amino acids (EAA) (42.4 %), and nitrogen digestibility (59.5–63.3 %) than from the pulp (26.1–29.5 % CP of DM, 40.1–40.3 % EAA, 47.4±3.6 % nitrogen digestibility). Including the clearing step increased the protein content but not the nitrogen digestibility (59.5±4.8 % with clearing vs 63.3±3.4 % without). None of the extractions induced cross-linked AA of concern. However, elements were concentrated, where concentrations of arsenic might limit the utilization in food. These results indicate that upscaling of the protein extraction from Ulva is promising, but further improvement regarding toxic elements and protein digestibility is necessary.

莼菜是一种绿色海藻，因其蛋白质含量高、氨基酸组成均衡而越来越多地被应用于食品领域。然而，要降低灰分含量并提高蛋白质的消化率，就必须进行蛋白质提取。在这项研究中，通过机械分馏从莼菜中提取蛋白质，形成了浆和汁。在将 pH 值调至 8.5 后，对果肉中的蛋白质进行第二次萃取，并对两种果汁中的蛋白质进行酸沉淀，包括清汁步骤和不清汁步骤（倾析所得果汁）。从整个生物质中提取蛋白质后，粗蛋白（CP）含量（31.8-37.6%）、必需氨基酸（EAA）含量（42.4%）和氮消化率（59.5-63.3%）均高于从果肉中提取的蛋白质（DM 的 CP 含量为 26.1-29.5%，EAA 含量为 40.1-40.3%，氮消化率为 47.4±3.6%）。清浆步骤提高了蛋白质含量，但没有提高氮消化率（清浆后为 59.5±4.8 %，未清浆为 63.3±3.4%）。所有萃取方法都不会引起值得关注的交联 AA。然而，元素被浓缩，其中砷的浓度可能会限制其在食物中的利用。这些结果表明，提高从石莼（Ulva）中提取蛋白质的水平是有希望的，但有必要进一步改善有毒元素和蛋白质消化率。

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引用次数: 0

Gelatin-crosslinked millard reaction products of sodium caseinate/ maltodextrin enhances the encapsulation efficiency and stability of krill oil microcapsules 明胶交联酪蛋白酸钠/麦芽糊精的米拉德反应产物可提高磷虾油微胶囊的封装效率和稳定性

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-02 DOI: 10.1016/j.fbp.2024.10.001

Yating Zhang , Kailiang Leng , Xixi Wang , Zipeng Zhang , Dong Su , Ling Zhao , Xiaofang Liu , Yuan Yu , Junkui Miao , Yueqin Yu

The Maillard reaction is an effective way to enhance the properties of microcapsule wall materials. This study investigated the optimal ratio and physicochemical properties of Maillard reaction products from sodium caseinate (CAS) and maltodextrin (MD), as well as their crosslinked derivatives with gelatin (GEL). The application of Maillard reaction products (CAMD) as wall materials in the preparation of krill oil microcapsules (KOMs), raised the encapsulation efficiency (EE) of KOMs to 94.5 % compared with the physical mixture. The further addition of gelatin raised the EE to 96.9 %. The gelatin crosslinked Maillard reaction products (CAMEL) also exhibited superior antioxidative properties, and as wall materials enhanced the storage stability of KOMs, whose surface oil was 16.98 % over six months, only 71.16 % of that of the physical mixture. In vitro simulated release of KOMs demonstrated that CAMEL could reduce the release of free fatty acids (FFA) by 14.66 % compared to physical mixtures. These findings suggest that microencapsulation with CAMEL provides enhanced protection for krill oil, demonstrating significant potential for the practical application in the scale-up production.

马氏反应是提高微胶囊壁材料性能的有效方法。本研究调查了酪蛋白酸钠（CAS）和麦芽糊精（MD）的马氏反应产物以及它们与明胶（GEL）的交联衍生物的最佳配比和理化性质。在磷虾油微胶囊（KOMs）的制备过程中，使用麦拉德反应产物（CAMD）作为壁材，与物理混合物相比，KOMs 的封装效率（EE）提高到 94.5%。进一步添加明胶后，EE 提高到 96.9%。明胶交联麦拉德反应产物（CAMEL）还具有优异的抗氧化性能，作为壁材增强了KOMs的储存稳定性，其表面油分在六个月内为16.98%，仅为物理混合物的71.16%。KOMs 的体外模拟释放表明，与物理混合物相比，CAMEL 可将游离脂肪酸（FFA）的释放量减少 14.66%。这些研究结果表明，CAMEL 微胶囊技术可加强对磷虾油的保护，在扩大生产规模的实际应用中具有巨大潜力。

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引用次数: 0

Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease” 使用 "单宁酶+乳酸菌酶 "和 "蛋白酶 "测定石榴汁中导致沉淀形成的酚类物质和蛋白质

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing

Pub Date : 2024-10-02 DOI: 10.1016/j.fbp.2024.09.022

Meltem Türkyılmaz , Fatmagül Hamzaoğlu , Mehmet Özkan

In this study, pomegranate juice (PJ) was treated with “tannase+lactonase [human-derived (H-PON-1) or rabbit-derived (R-PON-1)]” or “protease [aspartic protease (AP) or cysteine protease (CP)].” After treatment, effects of tannins, proteins and amino acids on sediment formation were determined during storage at 20℃. Among proteins, prolamin showed the highest effect in PJ treated with “tannase+H-PON-1/R-PON-1” and CP. While amino acids did not affect sediment formation in “tannase+H-PON-1/R-PON-1” or AP treatments, only glycine increased sediment content in CP treatment. Removal of galloyl and/or HHDP groups from HHDP-galloyl-glucose-isomer, pedunculagin-2 and punigluconin by “tannase+H-PON-1/R-PON-1” was very effective in preventing sediment formation. Prolamin:galloyl glucose isomer ratio and HHDP-galloyl-hexoside-2 and HHDP-galloyl-glucuronide contents should be 23.244±1.162 and, 1.254±0.063 and 0.679±0.034 mg/L to prevent sediment, respectively. Since common parameters preventing sediment formation in both methods that target removal of tannins and/or proteins were punigluconin content and prolamin:punicalagin-2 ratio, these two parameters must also be considered in sediment-free PJ production.

在这项研究中，石榴汁（PJ）用 "单宁酸酶+乳酸菌酶[人源性（H-PON-1）或兔源性（R-PON-1）]"或 "蛋白酶[天冬氨酸蛋白酶（AP）或半胱氨酸蛋白酶（CP）]"处理。处理后，测定单宁酸、蛋白质和氨基酸在 20℃储存期间对沉淀物形成的影响。在蛋白质中，用 "单宁酶+H-PON-1/R-PON-1 "和 CP 处理的 PJ 中，丙烯胺的影响最大。氨基酸不影响 "单宁酶+H-PON-1/R-PON-1 "或 AP 处理中沉淀物的形成，而只有甘氨酸会增加 CP 处理中的沉淀物含量。用 "单宁酶+H-PON-1/R-PON-1 "去除 HHDP-galloyl-glucose-isomer、pedunculagin-2 和 punigluconin 中的五倍子酰基和/或 HHDP 基团对防止沉积物形成非常有效。前胡素：五倍子葡萄糖异构体比、HHDP-五倍子己糖苷-2 和 HHDP-五倍子葡萄糖醛酸含量应分别为 23.244±1.162、1.254±0.063 和 0.679±0.034 mg/L，才能防止泥沙形成。由于在这两种以去除单宁和/或蛋白质为目标的方法中，防止沉淀物形成的共同参数是punigluconin含量和prolamin:punicalagin-2比率，因此在无沉淀PJ生产中也必须考虑这两个参数。

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引用次数: 0