LWT - Food Science and Technology最新文献

The oil–in–water nanoemulsion of linseed oil and EGCG (LOE-NE) was successfully constructed by ultrasonic treatment. Optimized formula successfully prepared LOE–NE with excellent physicochemical characterization, average particle diameter 160–180 nm, PDI <0.2, Zeta potential ≈−60. Results showed that oil–water ratio had significant effect on the stability of LOE-NE but EGCG did not. Comprehensive characterization and nutritional contribution showed that the emulsion with 1:9 oil–water ratio and 1% EGCG was the best formula. The preferred LOE-NE at low temperature were conducive to reducing the EGCG loss and inhibiting its browning during long-term storage. Further application of the LOE-NE to high–oil foods indicated that addition of 10% LOE-NE and 0.1% neohesperidin dihydrochalcone (NHDC) to salad sauce could improve the sensory flavor, significantly enhancing the antibacterial and antioxidant activities and prolonging its quality stability. Moreover, the addition of LOE-NE can slow down the accumulation of acrylamide and reduce the loss of representative unsaturated fatty acids in the high–temperature baking of mooncakes. These findings will provide new methods and ideas for expanding the food application of high-nutrition linseed oil, and can offer theoretical support and application guidance for the practical development and utilization of nanoemulsion.

The commercial production of legume cans often involves exposing products to elevated temperatures, albeit with potential alterations to sensory traits. For premium products such as the Ganxet bean, which holds a Protected Designation of Origin (PDO) quality label, these adverse effects may influence consumer acceptance. This study investigated sensory and chemical differences between commercial cans and traditionally cooked Ganxet beans. A market survey enabled the identification of 15 commercial Ganxet cans, which were profiled for different physicochemical traits. Five were selected to represent maximum variability and were compared to two traditionally cooked references using standardized descriptive sensory and compositional analyses (volatile and non-volatile fractions). Commercial cans presented significantly higher off-flavor intensity and product darkening, while no significant changes were observed for textural traits. Commercial cans exhibited a broad diversity in their volatile profile and significantly lower content of distinctive non-volatile molecules (citric acid, sucrose, raffinose, and stachyose). A multivariate PLS regression model related off-flavor present in commercial cans with (E,E)-2,4-heptadienal, (E)-2-octenal, 1-nonanol (enhancers), and glutamic, malic, (E,E)-2,4-nonadienal, stachyose, sucrose, and glucose (inhibitors). The deviation of commercial Ganxet cans from PDO sensory quality requirements highlights the necessity for innovations in cooking protocols. These innovations are essential for producing high-quality cans from prestigious bean varieties.

The study investigated the effects of incorporating quercetin and varying amounts of polyphenols (0, 1.25, and 12.5 mg/digestion) from two natural sources, pomegranate peel (PPE) and acorn cupule (ACE), on lipid and protein oxidation during gastrointestinal digestion of uncured dry sausages. Quercetin significantly reduced levels of lipid and protein oxidation markers, as well as the levels of PPE and ACE added, compared to the control. The antioxidant effects of PPE and ACE were dose-dependent. The greater the amount of added polyphenols (12.5 vs. 1.25 mg/digest), the lower the oxidation. ACE exhibited a greater antioxidant effect than PPE, reducing the formation of malondialdehyde in the digests. Conversely, PPE demonstrated a stronger antioxidant effect than ACE in terms of protein oxidation, decreasing the formation of carbonyl groups in the digests. Our study underscores the critical need to address the potential health risks associated with consuming uncured dry sausages, emphasizing the remarkable antioxidant capabilities of pomegranate peel extract and acorn cupule extract, which offer significant protective effects against lipid and protein oxidation during digestion, highlighting the importance of promoting consumer awareness regarding antioxidant-rich dietary choices to mitigate harmful compound formation.

The main objective of this study was to determine the antibacterial effectiveness of high voltage atmospheric cold plasma (HVACP) alone or combined with cinnamaldehyde against S. enterica and E. coli O157:H7 in raw pineapple juice. Additional objectives were to evaluate sublethal injury in pathogen survivors and physicochemical properties of the juice. Juice with or without added cinnamaldehyde (100 μL/L) and inoculated with ∼7.0 log₁₀ CFU/mL of S. enterica or E. coli O157:H7, was exposed to HVACP (70 kV, 60 Hz) for 0 (control), 1.0, 3.0, 5.0, and 7.0 min. HVACP or cinnamaldehyde alone failed to achieve a 5.0-log₁₀ CFU/mL reduction of the pathogens. In contrast, reductions (log₁₀ CFU/mL) from combined application of HVACP and cinnamaldehyde were 5.38 (S. enterica) and 5.60 (E. coli O157:H7) after 7.0 min (P < 0.05) with significant sublethal injury in S. enterica survivors (P < 0.05). The degrees Brix increased only in HVACP-treated juice without cinnamaldehyde (P < 0.05). HVACP treatment for 3 or 7 min, decreased lightness but increased chroma of the juice (P < 0.05); however, color differences were not visually detectable. The combined use of HVACP and cinnamaldehyde can enhance the microbial safety of pineapple juice with minimal changes in the physiochemical properties evaluated in this study.

This study investigates the feasibility of using UV–Vis spectroscopy coupled with machine learning methods to authenticate tea samples based on their geographical origins in a narrow longitudinal strip (200 km). Several preprocessing methods, such as standard normal variate (SNV), auto-scaling, multiplicative scatter correction (MSC), mean centring (MC), first derivative, and their combinations, were applied to eliminate the noninformative information. The partial least squares-linear discriminant analysis (PLS-LDA) model using first derivative spectra represented the following results, including 98.0% sensitivity, 99.5% specificity, and a mean accuracy of 98.0%. The support vector machine (PLS-SVM) classifier using first derivative spectra represented 94.0% sensitivity, 98.6% specificity, and a mean accuracy of 94.0%. The satisfactory results of the models depicted that the chemical components of tea, such as polyphenols, chlorogenic and fatty acids that absorb UV radiation are the chemical markers that can discriminate tea samples based on their geographical origin. Therefore, UV–Vis spectral fingerprinting combined with machine learning methods could be a practical, feasible, and simple method for classifying tea based on their geographical origins in a narrow longitudinal strip.

Sacha inchi (Plukenetia volubilis) seed oil, which is extracted from sacha inchi seeds, may possibly establish a nutritive source which prosperous of nutraceutical value. It is paramount to assess the oil production potential of industrial oilseeds for manufacturing applications. Roasting is a key procedure for preparing oils of plant origin, which leads to crucial changes in the oil quality. With the aim of evaluating new sources for the industrial production of edible oil, the effect of different temperatures (60, 80, 100, and 120 °C) and times (10, 20, and 30 min) of roasting as an important pretreatment was evaluated on the yield, physical-chemical and qualitative properties of cold-pressed sacha inchi seed oil. Results showed that the oil yield, acid value (AV), peroxide value (PV), p-anisidine value, and oil stability index (OSI) increased, whereas the iodine value (IV) and conjugated diene (CD) content decreased with treatment temperature and time. There were no obvious different in the fatty acid composition. Prolonged roasting temperature and time increased tocopherol, phytosterol, squalene, total phenolic content (TPC), and antioxidant activity. Current findings indicated that thermal processing may have positive effect towards the quality and nutritional content of sacha inchi seed oil.