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Major food-borne zoonotic bacterial pathogens of livestock origin: Review 畜禽源性主要食源性人畜共患病细菌病原体:综述
Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-05-29 DOI: 10.21603/2308-4057-2024-1-595
Fuad Zenu, Tesfaye Bekele
Animal food-borne microbes are pathogens that jeopardize food safety and cause illness in humans via natural infection or contamination. Most of those microbes are bacteria that have considerable impacts on public health. Their survival and pathogenicity are due to toxin production, biofilm development, spore formation, disinfection resistance, and other traits. However, detailed information about them is scattered across scientific literature. We aimed to compile information about major zoonotic bacteria linked with human food of livestock origin and describe their typical features, transmission modes, detection, and preventative approaches. In particular, we addressed the following pathogens that cause food-borne disease worldwide: Campylobacter, Salmonella, Listeria, Staphylococcus, Brucella, Clostridium, Mycobacterium, Colibacilus, and some others. Many of those bacteria have substantial reservoirs in food animals, and food products of animal origin are the primary vehicles of their transmission. Human beings become affected by food-borne zoonotic bacteria if they consume raw animal products or foods produced by using unstandardized slaughtering methods or unsanitary preparation and handling procedures. These zoonotic bacteria and their toxins can be detected in food by culturing, serological, and molecular diagnostic methods. They are effectively controlled and prevented by good hygiene, good management practices, cooking, and pasteurization protocols. In addition, there is a need for a centralized surveillance and monitoring system, as well as higher awareness in society of the occurrence, prevention, and control of bacterial pathogens related to food animals.
动物食源性微生物是危害食品安全并通过自然感染或污染导致人类疾病的病原体。这些微生物大多是对公众健康有重大影响的细菌。它们的生存和致病性是由于毒素的产生、生物膜的发育、孢子的形成、消毒抗性和其他特性。然而,关于它们的详细信息分散在科学文献中。 我们的目的是收集与人类畜禽源性食品有关的主要人畜共患细菌的信息,并描述它们的典型特征、传播模式、检测和预防方法。特别地,我们讨论了下列在世界范围内引起食源性疾病的病原体:弯曲杆菌、沙门氏菌、李斯特菌、葡萄球菌、布鲁氏菌、梭状芽胞杆菌、分枝杆菌、大肠杆菌和其他一些。其中许多细菌在食用动物中有大量宿主,动物源性食品是它们传播的主要媒介。如果人类食用未经标准化屠宰方法或不卫生制备和处理程序生产的生动物产品或食品,就会受到食源性人畜共患病细菌的影响。这些人畜共患细菌及其毒素可通过培养、血清学和分子诊断方法在食物中检测出来。通过良好的卫生、良好的管理规范、烹饪和巴氏消毒规程,可以有效地控制和预防它们。& # x0D;此外,还需要建立一个集中的监测和监测系统,以及社会对与食用动物有关的细菌性病原体的发生、预防和控制的更高认识。
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 We aimed to compile information about major zoonotic bacteria linked with human food of livestock origin and describe their typical features, transmission modes, detection, and preventative approaches. In particular, we addressed the following pathogens that cause food-borne disease worldwide: Campylobacter, Salmonella, Listeria, Staphylococcus, Brucella, Clostridium, Mycobacterium, Colibacilus, and some others.
 Many of those bacteria have substantial reservoirs in food animals, and food products of animal origin are the primary vehicles of their transmission. Human beings become affected by food-borne zoonotic bacteria if they consume raw animal products or foods produced by using unstandardized slaughtering methods or unsanitary preparation and handling procedures. These zoonotic bacteria and their toxins can be detected in food by culturing, serological, and molecular diagnostic methods. They are effectively controlled and prevented by good hygiene, good management practices, cooking, and pasteurization protocols. 
 In addition, there is a need for a centralized surveillance and monitoring system, as well as higher awareness in society of the occurrence, prevention, and control of bacterial pathogens related to food animals.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135832609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Functional instant beverages 功能性速溶饮料
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-565
A. Tabakaev, O. Tabakaeva, Yury Prikhodko
Brown algae are a source of hydrothermal extracts that can serve as an effective raw material for instant beverages. This article offers new formulations of functional instant beverages made of concentrated fruit juices and algal extracts of Saccharina japonica and Sargassum miyabei Yendo. The research objective was to define their bioactive and antioxidant profiles. The research featured S. miyabei Yendo and S. japonica brown algae from the Far East of Russia, their dry hydrothermal extracts, and instant drinks based on these extracts combined with concentrated juices of cranberry, sea buckthorn, and chokeberry. The list of methods included spectrophotometry, high-performance liquid chromatography, and gas chromatography. The hydrothermal algal extracts of S. miyabei and S. japonica were rich in fucoidan, phenolic compounds, and iodine. The new instant beverages underwent a sensory evaluation. They contained iodine, phenolic compounds, vitamins (ascorbic acid), fucoidan, pectin, flavonoids, anthocyanins, catechins, carotenoids, and tocopherols. All the samples could be classified as functional, but the best antiradical properties belonged to the sample with black chokeberry juice and S. miyabei. The new functional instant beverages had a high radical-binding activity, which reached 96.3%. One portion (200 mL) covered 27–30 % of the recommended daily intake of iodine and 22–50% of vitamin C. The obtained results prove that instant beverages made of S. japonica and S. miyabei Yendo can be used as functional products.
褐藻是水热提取物的一种来源,可以作为速溶饮料的有效原料。本文介绍了以浓缩果汁和糖精、宫尾马尾藻提取物为原料制成功能性速溶饮料的新配方。研究目的是确定它们的生物活性和抗氧化特性。该研究采用了来自俄罗斯远东地区的S. miyabei Yendo和S. japonica褐藻,它们的干热液提取物,以及基于这些提取物结合蔓越莓,沙棘和蔓越莓浓缩果汁的速溶饮料。方法列表包括分光光度法、高效液相色谱法和气相色谱法。水热藻提取物中含有丰富的褐藻聚糖、酚类化合物和碘。对这种新型速溶饮料进行了感官评价。它们含有碘、酚类化合物、维生素(抗坏血酸)、岩藻聚糖、果胶、类黄酮、花青素、儿茶素、类胡萝卜素和生育酚。所有样品均可归类为功能性样品,但抗自由基性能最好的样品是含有黑樱桃汁和宫梅的样品。新型功能性速溶饮料具有较高的自由基结合活性,达到96.3%。一份(200毫升)含碘量为每日推荐摄入量的27 - 30%,维生素c含量为22-50%。研究结果表明,粳稻和宫参制成的速溶饮料可作为功能性产品使用。
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引用次数: 0
Molecular marker technologies in food plant genetic diversity studies: an overview 分子标记技术在食用植物遗传多样性研究中的应用综述
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-575
Bahar Aslanbay Guler, E. Imamoglu
Marker-assisted technologies in the field of plant biotechnology have attracted great interest of scientists seeking to determine the genetic variety and improve specific characteristics of species. Among several types, molecular markers hold great promise due to their high efficiency, adequate accuracy, and good reproducibility. This review aimed to present different molecular markers used in genetic biodiversity studies of common food plants, including potato, corn, and tomato. We presented some of the most frequent molecular markers in terms of their methodologies, advantages, challenges, and applications. We also reviewed the latest advances in the genetic diversity studies of common food plants that contribute to agricultural activities. According to latest progress, Simple Sequence Repeats, Sequence Characterized Amplified Region, and Single Nucleotide Polymorphism are the most common molecular markers in plant diversity studies due to their co-dominancy, high level of polymorphism, great reproducibility, and adequate specificity. Considering common food plants like potato, corn, and tomato, Simple Sequence Repeats and Single Nucleotide Polymorphisms provide detailed information about polymorphisms, resistance to pathogens or diseases, genome maps, and population dynamics. However, more research should be conducted to apply the latest and more efficient technologies, such as Next Generation Sequencing, Diversity Array Technologies, and omics, to the genetic diversity studies of plant species. Within the scope of recent progress, this review has a strong potential in providing relevant material for further research. It can serve as a guide to adopt the latest and most efficient sequencing platforms for examining various plant species, primarily potato, corn, and tomato.
植物生物技术领域的标记辅助技术已经引起了寻求确定物种遗传多样性和改善物种特性的科学家的极大兴趣。在众多类型中,分子标记因其效率高、准确性好、重现性好等优点而具有广阔的应用前景。本文综述了马铃薯、玉米和番茄等常见食用植物遗传多样性研究中常用的分子标记。我们介绍了一些最常见的分子标记的方法、优势、挑战和应用。综述了对农业活动有贡献的常见食用植物遗传多样性研究的最新进展。根据最新进展,简单序列重复序列、序列特征扩增区和单核苷酸多态性是植物多样性研究中最常用的分子标记,它们具有共显性、高多态性、高重复性和足够的特异性。考虑到常见的食用植物,如马铃薯、玉米和番茄,简单序列重复和单核苷酸多态性提供了有关多态性、对病原体或疾病的抗性、基因组图谱和种群动态的详细信息。然而,在植物物种遗传多样性研究中,还需要更多的研究来应用最新和更有效的技术,如下一代测序技术、多样性阵列技术和组学技术。在最近的进展范围内,本综述具有为进一步研究提供相关材料的强大潜力。它可以作为采用最新和最有效的测序平台来检测各种植物物种的指南,主要是马铃薯,玉米和番茄。
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引用次数: 1
Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads 亚麻籽对平底面包和阿拉伯扁平面包营养和感官品质的影响
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-571
Fatima Al-Hassawi, Jameela Al-Ghanim, M. Al-Foudari, A. Al-Othman, J. Sidhu
Flaxseed is a useful source of omega-3 fatty acid and many health-promoting phytochemicals. Baked products are extensively consumed in the Arabic countries. This study mainly aimed to improve the nutritional quality of pan and Arabic flat breads by adding whole and crushed flaxseed. The study objects were pan and Arabic flat breads wholegrain and white wheat flour with whole or crushed flaxseed at different amounts. The proximate composition, texture, color characteristics, and sensory analysis were evaluated by standard methods. The fat content increased in both the white wheat flour and in the wholegrain wheat flour pan breads with 8% of crushed flaxseed. The addition of 8% of crushed flaxseed to the white wheat flour bread also increased its specific loaf volume, while the addition of 8% of whole flaxseed significantly decreased the specific loaf volume of the wholegrain wheat flour bread. Crushed flaxseed did not affect the L* values, but significantly increased the a* values in the white wheat flour pan bread. Supplementing the white wheat flour pan bread with 8% of whole flaxseed decreased the compression force, thus indicating a softer texture. 8% of whole flaxseed significantly increased fat and protein contents of the white wheat and wholegrain wheat flour pan breads. Similar trends were observed for the Arabic breads, thus proving the enhancing effect of flaxseed on the nutritional quality of these baked products. The addition of crushed flaxseed to white wheat flour Arabic bread adversely affected its appearance and crust color, as well as significantly increased its ash, fat, protein, and dietary fiber contents. However, it did not have any adverse effect on the texture, flexibility, and flavor. Flaxseed grains in the amount of 8% can be recommended to produce baked products with good sensory and nutritional qualities.
亚麻籽是ω-3脂肪酸和许多有益健康的植物化学物质的有用来源。烘焙产品在阿拉伯国家被广泛消费。本研究主要旨在通过添加整粒和碎亚麻籽来改善平底面包和阿拉伯扁平面包的营养质量。研究对象是平底面包和阿拉伯扁平面包,全麦和白小麦面粉中加入不同量的全亚麻籽或碎亚麻籽。通过标准方法对其接近成分、质地、颜色特征和感官分析进行了评估。白小麦面粉和含有8%亚麻籽的全麦面粉锅面包中的脂肪含量都有所增加。在白面粉面包中添加8%的碎亚麻籽也增加了其比面包体积,而添加8%的全亚麻籽则显著降低了全麦面粉面包的比面包体积。碎亚麻籽不会影响白小麦面粉锅面包中的L*值,但会显著增加a*值。在白小麦面粉锅面包中添加8%的全亚麻籽可以降低压缩力,从而表明其质地更柔软。8%的全亚麻籽显著增加了白小麦和全麦面粉锅面包的脂肪和蛋白质含量。在阿拉伯面包中也观察到了类似的趋势,从而证明了亚麻籽对这些烘焙产品的营养质量有增强作用。在白小麦面粉阿拉伯面包中添加碎亚麻籽会对其外观和饼皮颜色产生不利影响,并显著增加其灰分、脂肪、蛋白质和膳食纤维含量。然而,它对质地、柔韧性和风味没有任何不利影响。可以推荐8%的亚麻籽颗粒来生产具有良好感官和营养品质的烘焙产品。
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引用次数: 1
Artemisia jacutica Drob. essential oil as a source of chamazulene: primary introduction and component analysis 姜蒿。精油作为变色蓝的来源:初步介绍和成分分析
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-573
E. Dylenova, S. Zhigzhitzhapova, D. Goncharova, Z. Tykheev, D. Chimitov, L. Radnaeva
Artemisia jacutica Drob. is a valuable source of chamazulene, which has anti-inflammatory and antioxidant properties. We experimentally introduced this plant in the climatic conditions of Buryatia and compared the compositions of the essential oils produced from both cultivated and wild plants. The reserves of A. jacutica and the laboratory/field germination of seeds were assessed by standard methods. Macro- and microscopic features were determined in line with general pharmacopoeia monographs. The composition of the essential oil obtained by hydrodistillation was analyzed by gas chromatography–mass spectrometry. The resulting data were processed by the principal component method. The antiradical activity was measured by the DPPH test. The reserves of A. jacutica were determined in the Yeravninsky district of Buryatia. The laboratory germination of A. jacutica seeds was 75.00 ± 5.35%, while the field germination was only 11–23%. Planting with seedlings showed a good survival rate of 67–80%. In the first year of cultivation, A. jacutica plants had similar macro- and microscopic features to those of wild plants. The soils from the experimental plots were superior to the soils of A. jacutica’s natural habitat in terms of fertility. The essential oils from cultivated and wild plants contained 51 components. The content of chamazulene, the dominant component, was 59.22–66.60% in the cultivated plants and only 15.98–47.77% in the wild plants. The essential oil of A. jacutica exhibited high antiradical activity (IC50 = 49.47 μL/mL). The primary introduction of A. jacutica showed good prospects for its cultivation in Buryatia. The macro- and microscopic features and dominant components found in the essential oil of A. jacutica grown on the experimental plots were similar to those found in the wild plants. Two chemotypes of A. jacutica, Yakutian and Buryatian, were identified according to the oil composition, with the chemotypes preserved in the cultivated plants. The oil’s high antiradical activity and a high content of chamazulene make A. jacutica a valuable material for the cosmetic, pharmaceutical, and agricultural industries.
姜蒿。是具有抗炎和抗氧化特性的变色蓝烯的宝贵来源。我们在布里亚特的气候条件下实验性地引进了这种植物,并比较了栽培植物和野生植物产生的精油的成分。采用标准方法对紫苏的储量和种子的实验室/田间发芽情况进行了评估。宏观和微观特征是根据一般药典专著确定的。采用气相色谱-质谱法对加氢蒸馏得到的精油的成分进行了分析。所得数据采用主成分法进行处理。通过DPPH试验测定抗自由基活性。在布里亚特的Yeravninsky地区测定了A.jacutica的储量。紫丁香种子的实验室发芽率为75.00±5.35%,而田间发芽率仅为11–23%。幼苗种植显示出67–80%的良好存活率。在栽培的第一年,紫苏属植物具有与野生植物相似的宏观和微观特征。在肥力方面,试验区的土壤优于紫苏自然栖息地的土壤。栽培植物和野生植物的精油含有51种成分。主要成分变色蓝烯在栽培植物中的含量为59.22–66.60%,在野生植物中仅为15.98–47.77%。紫丁香精油具有较高的抗自由基活性(IC50=49.47μ。初步引种的紫丁香在布里亚特具有良好的栽培前景。在实验地块上生长的紫丁香精油中发现的宏观和微观特征以及主要成分与野生植物中发现的相似。根据油的组成,鉴定了雅库特和布里亚特两种雅库特A.jacutica的化学型,这些化学型保存在栽培植物中。该油的高抗自由基活性和高含量的变色烯使紫丁香成为化妆品、制药和农业工业的宝贵材料。
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引用次数: 0
Effects of triticale flour on the quality of honey cookies 小黑麦粉对蜂蜜饼干品质的影响
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-568
R. Kandrokov
Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies. The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids. All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies.
面粉糖果在俄罗斯非常受欢迎,尤其是蜂蜜饼干(pryanik)。为了提高小麦粉的营养价值,可以用富含必需氨基酸和矿物质的小黑麦粉代替小麦粉。本研究旨在确定小黑麦面粉对蜂蜜饼干质量的影响。对照饼干样品由优质小麦粉制成,而测试样品由不同比例(10-90%)的小麦和小黑麦粉的混合物以及T-80级的100%小黑麦粉制成。采用标准方法测定饼干的感官和物理化学特性,以及其营养价值和矿物质、维生素和氨基酸含量。所有添加小黑麦粉的样品均表现出良好的感官特性。添加高达30%的小黑麦粉不会改变蜂蜜饼干的味道和香气,而添加更多的小黑麦面粉会使其更甜、更香。与优质小麦粉的对照样品相比,来自100%小黑麦粉的试验样品的必需氨基酸(精氨酸、缬氨酸、组氨酸、异亮氨酸、亮氨酸、赖氨酸、蛋氨酸和苏氨酸)含量更高。配方中微量元素和常量元素的含量也随着小黑麦粉用量的增加而增加。虽然添加小黑麦粉会增加蜂蜜饼干中的蛋白质含量,但对其脂肪和碳水化合物含量或卡路里含量没有显著影响。试验表明,小麦粉与小黑麦粉的最佳配比为60:40%。用40%的小黑麦粉代替小麦粉,使成品具有良好的感官特性和高含量的蛋白质、维生素、必需氨基酸以及微量和大量元素。因此,在蜂蜜饼干的生产中,小黑麦粉被证明是小麦粉的良好替代品。
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引用次数: 0
Thymoquinone-related knowledge (1915–2022): A comprehensive bibliometric analysis 百里醌相关知识(1915-2022):综合文献计量学分析
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-580
S. Abdelwahab, M. Taha, ABDALBASIT ADAM MARIOD
Nigella sativa L. and its active component, thymoquinone, attract a lot of scientific attention. However, very few review articles on this issue have been published so far, and no review relied on the method of bibliometrics, which is currently the most prominent technique for citation mapping. This review involves a total of 2072 studies on thymoquinone reported in the Scopus database between 1915 and September 15, 2022. The data obtained were processed using the VOSviewer software, MS Excel, and Scopus Analytic. The review introduces some prospective research areas based on theme mapping, knowledge trending, bibliographic coupling, and keyword co-occurrence networks. The authors, documents, journals, institutions, and countries were ranked based on the knowledge impact and the number of publications. The 2072 selected publications belonged to 7605 scholars, with 3.67 authors per document on average. The average number of citations per document was 68.84. The Phytotherapy Research Journal scored as the top source. M.N. Nagi proved to be the top-cited author with 2076 citations, while Saudi Arabia appeared to be the most productive and cited country. The best-studied areas were represented by such topics as anti-inflammatory properties of thymoquinone, cytokine network, and arthritic disease model. Molecular-based approaches in conjunction with ethno-knowledge may be of assistance in comprehending the cellular mechanisms of thymoquinone and establishing its efficacy against a variety of diseases.
Nigella sativa L.及其活性成分百里香醌引起了科学界的广泛关注。然而,到目前为止,很少有关于这个问题的综述文章发表,也没有一篇综述依赖于文献计量学方法,这是目前最突出的引文映射技术。本综述涉及1915年至2022年9月15日期间Scopus数据库中报告的2072项关于胸腺肽醌的研究。使用VOSviewer软件、MS Excel和Scopus Analytical对获得的数据进行处理。该综述介绍了基于主题映射、知识趋势、书目耦合和关键词共现网络的一些前瞻性研究领域。根据知识影响和出版物数量对作者、文件、期刊、机构和国家进行排名。选定的2072份出版物属于7605名学者,平均每份文献有3.67名作者。每份文献的平均引用次数为68.84次。《植物疗法研究杂志》被评为最重要的来源。M.N.Nagi被证明是被引用次数最多的作者,引用次数为2076次,而沙特阿拉伯似乎是被引用最多的国家。研究最好的领域是胸腺醌的抗炎特性、细胞因子网络和关节炎模型。基于分子的方法结合民族知识可能有助于理解胸腺醌的细胞机制并确定其对多种疾病的疗效。
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引用次数: 1
Using casein and gluten protein fractions to obtain functional ingredients 使用酪蛋白和面筋蛋白组分获得功能成分
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-569
D. Prikhodko, A. Krasnoshtanova
Today, the food industry widely uses both animal and plant proteins. Animal proteins have a balanced amino acid composition, while plant proteins have more pronounced functional properties. However, both types of proteins can act as allergens, which limits their practical application. Therefore, we aimed to select optimal conditions for obtaining hypoallergenic mixtures based on casein hydrolysates and gluten proteins, which have good functional properties and a balanced amino acid composition. We used wheat flour (Makfa, Russia) with 12.6% of crude protein and 69.4% of starch, as well as rennet casein (Atletic Food, Russia) with 90% of protein. The methods included the Lowry method, the Anson method, Laemmli electrophoresis, ion-exchange chromatography, and the enzyme-linked immunosorbent assay. Protex 6L was an optimal enzyme preparation for the hydrolysis of gliadin, while chymotrypsin was optimal for the hydrolysis of glutenin and casein. The optimal amount for all the enzymes was 40 units/g of substrate. We analyzed the effect of casein, glutenin, and gliadin enzymolysis time on the functional properties of the hydrolysates and found that the latter had relatively low water- and fat-holding capacities. The highest foaming capacity was observed in gliadin hydrolysates, while the highest emulsifying capacity was registered in casein and glutenin hydrolysates. Further, protein enzymolysis significantly decreased allergenicity, so the hydrolysates can be used to obtain functional additives for hypoallergenic products. Finally, the mixtures of casein hydrolysate and gliadin or glutenin hydrolysates had a balanced amino acid composition and a high amino acid score. Also, they retained high emulsifying and foaming capacities. The study proved the need for mixtures based on wheat protein and casein hydrolysates, which have good functional properties and hypoallergenicity.
今天,食品工业广泛使用动物和植物蛋白。动物蛋白具有平衡的氨基酸组成,而植物蛋白具有更明显的功能特性。然而,这两种类型的蛋白质都可以作为过敏原,这限制了它们的实际应用。因此,我们的目标是选择以酪蛋白水解物和面筋蛋白为基础的低过敏性混合物的最佳条件,该混合物具有良好的功能特性和平衡的氨基酸组成。我们使用含有12.6%粗蛋白质和69.4%淀粉的小麦粉(Makfa,俄罗斯)和含有90%蛋白质的凝乳蛋白酪蛋白(athletic Food,俄罗斯)。方法包括Lowry法、Anson法、Laemmli电泳、离子交换色谱法和酶联免疫吸附法。蛋白酶6L是水解麦胶蛋白的最佳酶制剂,而凝乳胰蛋白酶是水解谷蛋白和酪蛋白的最佳酶制剂。所有酶的最佳添加量为40单位/g底物。我们分析了酪蛋白、谷蛋白和麦胶蛋白酶解时间对水解产物功能特性的影响,发现后者具有相对较低的水和脂肪保持能力。麦胶蛋白水解物的发泡能力最强,酪蛋白和谷蛋白水解物的乳化能力最强。此外,蛋白质酶解显著降低了过敏原性,因此水解产物可用于获得低过敏原产品的功能性添加剂。酪蛋白水解液与麦胶蛋白或谷蛋白水解液的混合物氨基酸组成平衡,氨基酸评分高。同时,它们还具有较高的乳化和发泡能力。该研究证明了小麦蛋白和酪蛋白水解物的混合物的必要性,这种混合物具有良好的功能特性和低过敏性。
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引用次数: 3
Microbiological safety criteria for products from unconventional raw materials: raw bear fat 非传统原料产品的微生物安全标准:生熊脂肪
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-582
E. Vechtomova, I. Dolgolyuk, Maria Orlova, A. Zaushintsena
Fat of game animals is a prospective raw material for bioactive additives. Before such a product enters the market, food science has to make sure it is safe for consumption. This research featured subcutaneous adipose tissue of brown bears tested with standard methods for microbiological safety indicators. The microbial properties were studied on liquid and solid nutrient media. Staphylococcus was profiled using a VITEK 2 Compact biochemical automatic analyzer and Gram-positive cards (Bio-Mérieux, France). The analysis followed the Technical Regulations of the Customs Union TR TS 021/2011 On Food Safety (December 09, 2011). The microbial count for mesophilic aerobic and facultative anaerobic microorganisms was 1.5×103 CFU/g. The fat samples revealed no molds, yeasts, or Escherichia coli bacteria. Liquid and solid nutrient media made it possible to describe the qualitative profile and cultural properties of the bear fat microflora against pork fat, which served as control. The automatic system identified Gram-positive, coagulase-negative, and oxidase-positive Staphylococcus lentus and Staphylococcus sciuri. In line with the modern classification, they belong to the new genus of Mammaliicoccus, namely Mammaliicoccus sciuri. Subcutaneous adipose tissue of brown bears needs to undergo a microbiological safety test before consumption. Bear fat requires additional research in order to become a safe raw material for food products and bioactive additives.
野味动物脂肪是一种很有前景的生物活性添加剂原料。在这种产品进入市场之前,食品科学必须确保其食用安全。这项研究采用微生物安全指标的标准方法对棕熊的皮下脂肪组织进行了测试。对液体和固体营养培养基上的微生物特性进行了研究。使用VITEK 2 Compact生化自动分析仪和革兰氏阳性卡(Bio-Mérieux,法国)对葡萄球菌进行分析。分析遵循《关税同盟TR TS 021/2011食品安全技术条例》(2011年12月9日)。中温性好氧和兼性厌氧微生物的菌落总数为1.5×103CFU/g。脂肪样本中没有霉菌、酵母或大肠杆菌。液体和固体营养介质可以描述熊脂肪菌群相对于猪肉脂肪的定性特征和培养特性,作为对照。该自动系统对革兰氏阳性、凝固酶阴性、氧化酶阳性的长突葡萄球菌和sciuri葡萄球菌进行了鉴定。根据现代分类,它们属于哺乳动物科的新属,即Mammaliicoccus sciuri。棕熊的皮下脂肪组织在食用前需要进行微生物安全性测试。熊脂肪需要更多的研究才能成为食品和生物活性添加剂的安全原料。
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引用次数: 0
Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products 果蔬泥作为真空冷冻干燥发酵乳制品的冷冻保护剂
IF 1 Q4 FOOD SCIENCE & TECHNOLOGY Pub Date : 2023-04-04 DOI: 10.21603/2308-4057-2023-2-578
I. Krasnova, V. Ganina, G. Semenov
Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those of natural origin. Literature offers little information on the cryoprotective effects of fruit and vegetable purees. Therefore, we aimed to evaluate the effectiveness of fruit and vegetable purees in increasing the survival of lactic acid microorganisms during the freeze-drying and storage of fermented milk products. We studied bioyogurt samples containing pumpkin, fig, and banana purees. Rational modes of freezing and freeze-drying were established on the basis of thermal analysis. The cryoscopic temperature was determined by differential scanning calorimetry. The proportion of frozen moisture was calculated using the Nagaoka formula. Standard methods were employed to evaluate the sensory characteristics of bioyogurts and determine their protein, fat, and non-fat milk solids contents, as well as titratable acidity and microbiological indicators. The addition of pumpkin puree increased the cryoscopic temperature and reduced the freeze-drying stage and the total drying time by 13 h, depending on the amount of puree. However, the addition of sweet fig and banana purees decreased the cryoscopic temperature and increased the freeze-drying stage and the total drying time by 0.5–1.5 and 1.5–3 h, respectively. Based on the sensory evaluation of the freeze-dried bioyogurts, we selected the formulations with 15% of pumpkin and fig purees and 10% of banana puree. We found that the freeze-dried bioyogurts with puree had higher counts of lactic acid bacteria compared to the control. In the freeze-dried samples, the counts were higher at a storage temperature of 4 ± 2°C than at 20 ± 2°C. Pumpkin puree provided the best survival of lactic acid microorganisms during freeze-drying and storage.
新鲜发酵乳制品的保质期有限,可以通过真空冷冻干燥来延长保质期。冷冻保护剂用于在冷冻干燥过程中增加乳酸微生物的存活率。最有效的冷冻保护剂是那些天然来源的。关于水果和蔬菜泥的冷冻保护作用的文献很少。因此,我们旨在评估水果和蔬菜泥在发酵乳制品冷冻干燥和储存过程中提高乳酸微生物存活率的有效性。我们研究了含有南瓜、无花果和香蕉泥的生物酸奶样品。在热分析的基础上,建立了合理的冷冻和冻干模式。用差示扫描量热法测定低温。冷冻水分的比例使用长冈公式计算。采用标准方法评估生物酸奶的感官特性,测定其蛋白质、脂肪和脱脂乳固体含量,以及可滴定酸度和微生物指标。南瓜泥的加入提高了冷冻温度,并将冷冻干燥阶段和总干燥时间缩短了13小时,这取决于南瓜泥的量。然而,添加甜无花果泥和香蕉泥降低了冷冻温度,使冷冻干燥阶段和总干燥时间分别增加了0.5–1.5和1.5–3小时。基于对冷冻干燥生物酸奶的感官评价,我们选择了含有15%南瓜泥和无花果泥以及10%香蕉泥的配方。我们发现,与对照相比,带有果泥的冷冻干燥生物酸奶具有更高的乳酸菌计数。在冷冻干燥的样品中,在4±2°C的储存温度下,计数高于在20±2°C。南瓜泥在冷冻干燥和储存过程中提供了乳酸微生物的最佳存活率。
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引用次数: 4
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Foods and Raw Materials
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