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Mathematical and ANN Modelling for Convective Drying of Spanish Cherry Seeds: Bioactive Degradation, Energy Efficiency, and Mass Transfer Evaluation 西班牙樱桃种子对流干燥的数学模型和 ANN 模型:生物活性降解、能效和传质评估
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-11 DOI: 10.1007/s11483-024-09898-8
Prashant Kumar Srivastava, Nandan Sit

The seed of the Spanish cherry (Mimusops elengi) possesses notable nutritional and medicinal properties. The convective drying method is employed to investigate the drying properties of the seeds using mathematical and Artificial Neural Networks (ANN) models. This study also determines Mass Transfer (MT) parameters and Specific Energy Consumption (SEC) at drying temperatures of 50, 60, 70, and 80 °C and assesses the influence of these temperatures on biochemical parameters. All five mathematical models, namely, Newton, Logarithmic, Page, Henderson and Pabis, Midilli and Kucuk, and the ANN model, exhibit a high degree of accuracy in their fit. The ANN model surpasses all empirical models in predicting drying behaviour across all drying temperatures, with the highest correlation coefficient of 0.9987 and the lowest root mean square error value of 0.01364. Moisture diffusivity and the convective mass transfer coefficient were found ranged from 4.46 × 10–9 to 10.2 × 10–9 m2/s and 8.9 × 10–7 to 25.3 × 10–7 m/s, respectively, at drying temperatures of 50 to 80 °C. The SEC were found 354.21 to 185.42 kWh/kg, respectively, at 50 to 80 °C drying temperatures. A degradation kinetic study evaluated the impact of drying temperature on bioactive compounds, including Total Phenolic Content (TPC), Total Flavonoid Content (TFC), and antioxidant activity. The degradation rate was found higher for TPC compared to antioxidant activity and TFC at different drying temperatures. This study will help facilitate a unified strategy for researchers and local farmers to develop technologies and processing techniques that utilize the enormous potential of this fruit seed.

西班牙樱桃(Mimusops elengi)的种子具有显著的营养和药用价值。本研究采用对流干燥法,利用数学模型和人工神经网络 (ANN) 模型研究种子的干燥特性。该研究还确定了 50、60、70 和 80 °C 干燥温度下的质量传递 (MT) 参数和比能量消耗 (SEC),并评估了这些温度对生化参数的影响。所有五个数学模型,即牛顿模型、对数模型、佩奇模型、亨德森和帕比斯模型、米迪利和库库克模型以及 ANN 模型,在拟合方面都表现出很高的准确性。在预测所有干燥温度下的干燥行为方面,ANN 模型超过了所有经验模型,相关系数最高,为 0.9987,均方根误差值最低,为 0.01364。在干燥温度为 50 至 80 °C 时,水分扩散率和对流传质系数分别为 4.46 × 10-9 至 10.2 × 10-9 m2/s 和 8.9 × 10-7 至 25.3 × 10-7 m/s。在 50 至 80 °C 干燥温度下,SEC 分别为 354.21 至 185.42 kWh/kg。降解动力学研究评估了干燥温度对生物活性化合物的影响,包括总酚含量(TPC)、总黄酮含量(TFC)和抗氧化活性。结果发现,在不同的干燥温度下,总酚含量的降解率高于抗氧化活性和总黄酮含量。这项研究将有助于为研究人员和当地农民制定统一的战略,以开发利用这种水果种子巨大潜力的技术和加工工艺。
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引用次数: 0
Exploring the Potential of Spray-Dried Blackberry Powder Enriched with Zinc and Folic Acid as a Nutritional Alternative for Children and Pregnant Women 探索富含锌和叶酸的喷雾干燥黑莓粉作为儿童和孕妇营养替代品的潜力
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-09 DOI: 10.1007/s11483-024-09892-0
Oscar Vega-Castro, Vargas-Marulanda Diego, Castro-Tobón Santiago, Vallejo-Marulanda Laura, Vanegas-Arboleda Valentina, Henao-González Daniel, Gómez-Narváez Faver

Currently, strategies to achieve the Sustainable Development Goals (SDGs) are being sought worldwide. Accordingly, this study seeks to contribute to achieving SDGs 2 (Zero Hunger) and 3 (Good Health and Well-being) by addressing nutritional deficiencies in pregnant women and children. These vulnerable populations worldwide have malnutrition problems associated with a lack of zinc and folic acid, causing them health problems. This research aimed to develop a blackberry powder fortified with zinc and folic acid obtained by spray drying as a nutritional alternative for children and pregnant women. The blackberry was characterized according to the AOAC, an optimization of the spray drying process with a central composite experimental design. The powder’s bulk and tapped density, solubility, and anthocyanin content were determined. The variation in zinc and folic acid content over a storage period was measured. The moisture content of the fresh blackberries was 89%. The solubility and anthocyanin content of blackberry powder were 86% and 0.263 mg cyanidin-3-glucose/g, respectively. The optimal spray drying conditions were: 23.6% solid content and an air inlet temperature of 167.92 °C. The bulk density of the powder did not change with storage time (p > 0.05); the zinc and folic acid content in blackberry powder was 144 and 90 (µg/100 g), respectively. A blackberry powder fortified with zinc and folic acid was obtained by spray drying, guaranteeing 30% of the daily nutritional requirement for pregnant women and children, in a 50-gram portion of powder.

目前,全世界都在寻求实现可持续发展目标(SDGs)的战略。因此,本研究旨在通过解决孕妇和儿童的营养缺乏问题,为实现可持续发展目标 2(零饥饿)和 3(良好的健康和福祉)做出贡献。全世界的这些弱势人群都存在与锌和叶酸缺乏有关的营养不良问题,给他们带来了健康问题。这项研究旨在开发一种通过喷雾干燥获得的强化锌和叶酸的黑莓粉,作为儿童和孕妇的营养替代品。根据 AOAC 标准对黑莓进行了表征,并采用中心复合实验设计对喷雾干燥过程进行了优化。测定了粉末的容重和堆积密度、溶解度和花青素含量。测定了锌和叶酸含量在储存期间的变化。新鲜黑莓的水分含量为 89%。黑莓粉的溶解度和花青素含量分别为 86% 和 0.263 mg cyanidin-3-glucose/g。最佳喷雾干燥条件为固体含量为 23.6%,进气温度为 167.92 °C。粉末的体积密度不随储存时间而变化(p > 0.05);黑莓粉中的锌和叶酸含量分别为 144 和 90(微克/100 克)。通过喷雾干燥法获得了一种强化锌和叶酸的黑莓粉末,每50克粉末可保证孕妇和儿童每日营养需求量的30%。
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引用次数: 0
Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process 用冻融工艺改变绿豆蛋白分离物的结构和功能
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-05 DOI: 10.1007/s11483-024-09897-9
Wattinee Katekhong, Uraiwun Phuangjit

This study investigated changes of the structural and functional properties of mung bean protein isolate (MPI) during multiple freeze-thaw cycles. Results showed that freeze-thaw treatment did not affect protein electrophoresis patterns but induced a more disordered secondary protein structure of MPI. The exposed sulfhydryl content and surface hydrophobicity of MPI increased first and then decreased, while, protein denaturation enthalpy decreased first and then increased, indicating the unfolding and rearrangement of protein conformation during multiple freeze-thaw cycles. The particle size diameter of MPI trended to increase as a result of freeze-thaw treatment. The foaming capacity, foaming stability, emulsifying activity index, and emulsifying stability index of MPI significantly improved by the freeze-thaw process. MPI treated with 1 freeze-thaw cycle had comparable foaming properties to soy protein isolate. However, freeze-thawing up to 5 cycles led to a negative effect on protein functionality, especially the foaming stability. Results suggested that the freeze-thaw process modified protein structure resulting in the improvement of the functional properties of MPI.

本研究调查了绿豆分离蛋白(MPI)在多次冻融过程中结构和功能特性的变化。结果表明,冻融处理不会影响蛋白质电泳图谱,但会导致 MPI 的二级蛋白质结构更加紊乱。MPI的外露巯基含量和表面疏水性先增大后减小,蛋白质变性焓先减小后增大,表明在多次冻融过程中蛋白质构象发生了解折和重排。冻融处理后,MPI 的粒径呈增大趋势。冻融过程显著提高了 MPI 的发泡能力、发泡稳定性、乳化活性指数和乳化稳定性指数。经过一个冻融周期处理的 MPI 具有与大豆分离蛋白相当的发泡性能。然而,冻融 5 次以上会对蛋白质的功能,尤其是发泡稳定性产生负面影响。结果表明,冻融过程改变了蛋白质结构,从而改善了 MPI 的功能特性。
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引用次数: 0
Characterization of Individual Microalgae Subparticles and as Edible Coatings 单个微藻类子颗粒和可食用涂层的表征
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-31 DOI: 10.1007/s11483-024-09894-y
Agda Malany Forte de Oliveira, Railene Hérica Carlos Rocha de Araújo, Toshik Iarley da Silva, Maria do Céu Monteiro da Cruz, Vitor Francisco dos Santos, Eber Antônio Alves Medeiros, Miriane Maria de Sousa, Kalinny de Araújo Alves, Nilda de Fátima Ferreira Soares, José Franciraldo de Lima, Welington Souto Ribeiro

Various species of macro and microalgae were characterized to identify their potential as antimicrobial agents, thereby mitigating contamination risks and enhancing food safety. The objective was to assess the bacteriostatic activity of Spirulina platensis, Scenedesmus obliquus, and Chlorella sp., as well as their suitability as constituents of an edible coating for fruits and vegetables. Coating surfaces supplemented with Chlorella sp. exhibited a macrostructured appearance, featuring equidistant and asymmetrical regions indicative of intermolecular interactions among cellular components post-biomass production, along with a higher concentration of phenolic compounds. Conversely, coatings based on S. platensis manifested agglomerate formation and empty spots, while those derived from S. obliquus displayed overlapping layers in distinct regions. Therefore, the incorporation of Chlorella sp. into coatings is recommended due to its macrostructured surface, which not only underscores intermolecular interactions within the biomass but also enhances the phenolic compound content, ultimately improving the efficacy of the edible coatings in preserving food quality.

对各种大型和微型藻类进行了特征描述,以确定它们作为抗菌剂的潜力,从而降低污染风险,提高食品安全。研究的目的是评估螺旋藻、扁球藻和小球藻的抑菌活性,以及它们作为水果和蔬菜可食用涂层成分的适用性。添加了小球藻的涂层表面呈现出大结构外观,具有等距和不对称区域,表明生物质产生后细胞成分之间的分子间相互作用,同时酚类化合物的浓度较高。相反,基于 S. platensis 的涂层则表现出团块形成和空点,而基于 S. obliquus 的涂层则在不同区域显示出重叠层。因此,建议在涂层中加入小球藻,因为小球藻具有大结构表面,不仅能加强生物质内部分子间的相互作用,还能提高酚类化合物的含量,最终提高可食用涂层在保持食品质量方面的功效。
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引用次数: 0
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures 利用酸樱桃提取的半纤维素和果胶结晶结构稳定的橄榄油-水乳液制造抗菌粉末
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-31 DOI: 10.1007/s11483-024-09901-2
Şifanur Kandemir, Bülent Başyiğit, Asliye Karaaslan, Ümran Cansu, Hidayet Sağlam, Mehmet Karaaslan

This study covered the usage of hemicellulose (HC) and pectin (P) crystalline structures isolated from defatted and deproteinated sour cherry seed residues as emulsifier in the extra virgin olive oil (EVOO)-in water emulsions. The prepared emulsions were converted into powder form by using the spray drying system and the effect of HC/P ratio on process yield (PY) and process efficiency (PE) was investigated by using Response Surface Methodology. The maximum PY (43.66%) and PE (81.15%) were obtained at 3/2 (w/w) HC/P. Powders structure were investigated by using Fourier infrared transform spectroscopy (FTIR), Nuclear magnetic resonance (NMR), and X-ray diffraction (XRD). The shape and size distribution of samples were also determined. Shelled EVOO in HC/P matrix exhibited resistance to thermal degradation and oxidation. Powders containing EVOO, HC, and P also possessed a strong antimicrobial ability against pathogenic bacteria including Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa. It was concluded that sour cherry-derived carbohydrate polymers can be used in the development of high functionality novel (innovative) foods.

本研究涉及在特级初榨橄榄油(EVOO)水乳剂中使用从脱脂和脱蛋白酸樱桃籽残渣中分离出来的半纤维素(HC)和果胶(P)结晶结构作为乳化剂。使用喷雾干燥系统将制备的乳液转化为粉末状,并采用响应面方法研究了 HC/P 比率对加工产量(PY)和加工效率(PE)的影响。HC/P 比为 3/2(w/w)时,PY(43.66%)和 PE(81.15%)最大。使用傅立叶红外光谱(FTIR)、核磁共振(NMR)和 X 射线衍射(XRD)对粉末结构进行了研究。此外,还测定了样品的形状和粒度分布。HC/P基质中的带壳EVOO表现出抗热降解和抗氧化性。含有 EVOO、HC 和 P 的粉末对金黄色葡萄球菌、粪肠球菌、大肠杆菌和绿脓杆菌等病原菌也具有很强的抗菌能力。结论是酸樱桃衍生碳水化合物聚合物可用于开发高功能新型(创新)食品。
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引用次数: 0
Benzo[a]Pyrene Induces Pyroptotic Colon Damage and Gut Dysbacteriosis by Activating Aryl Hydrocarbon Receptor 苯并[a]芘通过激活芳基烃受体诱发脓毒性结肠损伤和肠道细菌病
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-30 DOI: 10.1007/s11483-024-09890-2
Yingyu Jia, Yao Meng, Zhulin Wang, Hao Li, Jianke Li, Li Yuan

Benzo[a]pyrene (BaP) is a carcinogenic, teratogenic, and immunotoxic injurant in high-temperature processed foods. The Aryl hydrocarbon receptor (AHR) is widely expressed in various cell types throughout the body and initiates cell death upon ligand binding. AHR plays a crucial role in the metabolism of BaP. In this study, the AHR antagonist CH223191 was utilized to investigate the toxic effects of BaP on colon tissues in mice by activating AHR. The findings revealed that BaP increased the mRNA expression of inflammatory cytokines (TNF-α, IL-1β, IL-6, and IL-10) and pyroptosis markers (NF-κB, NLRP3, Caspase-1, and GSDMD) in mouse colon tissues through AHR activating. Additionally, BaP resulted in decreased levels of ZO-1, MUC2, and Occludin. Furthermore, CH223191 demonstrated potential in mitigating the pyroptotic damage to the colon induced by BaP. Notably, BaP altered the gut microbiota by activating AHR, leading to a reduction in the abundance of several beneficial bacterial genera, such as Lactobacillus, Bacteroides, Alistipes, and Rikenella, following BaP exposure. However, CH223191 effectively reversed this adverse change. In summary, BaP compromised the intestinal barrier, induced pyroptotic damage in the colon of mice, and altered the gut microbiota by binding to and activating AHR.

苯并[a]芘(BaP)是高温加工食品中的一种致癌、致畸和免疫毒性物质。芳基烃受体(AHR)在全身各类细胞中广泛表达,与配体结合后会导致细胞死亡。AHR 在 BaP 的代谢过程中起着至关重要的作用。本研究利用 AHR 拮抗剂 CH223191 研究了 BaP 通过激活 AHR 对小鼠结肠组织的毒性作用。研究结果表明,BaP 通过激活 AHR 增加了小鼠结肠组织中炎症细胞因子(TNF-α、IL-1β、IL-6 和 IL-10)和嗜热标志物(NF-κB、NLRP3、Caspase-1 和 GSDMD)的 mRNA 表达。此外,BaP 还能降低 ZO-1、MUC2 和 Occludin 的水平。此外,CH223191 在减轻 BaP 对结肠造成的脓毒性损伤方面表现出了潜力。值得注意的是,BaP 通过激活 AHR 改变了肠道微生物群,导致在暴露于 BaP 后乳酸杆菌、乳酸杆菌属、Alistipes 和 Rikenella 等几种有益菌属的数量减少。然而,CH223191 能有效逆转这种不利变化。总之,BaP 损害了小鼠的肠道屏障,诱发了小鼠结肠的热变态损伤,并通过与 AHR 结合和激活 AHR 改变了肠道微生物群。
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引用次数: 0
Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics 确定可可粉碱化的最佳碱试剂:对物理化学、功能和技术特性的影响
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-29 DOI: 10.1007/s11483-024-09896-w
Sultan Demirci, Ceren Elmaci, İlyas Atalar, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar

In this study, alkalized cocoa powders were obtained by optimization study with the Mixture Design, which included the use of the main alkali salts (NaOH, KOH and K2CO3). The effects of the alkali salt(s) used on the antioxidant activity (DPPH and ABTS methods), total phenolic compounds, particle size distribution, physicochemical (pH, moisture content, water activity, total ash amount, color) and volatile component profiles of samples were investigated. Significant models with high R2 values (0.8297–0.9983) were determined for all main alkalization indicators (a*/b*, pH, and TrMP/TMP), color characteristics, Sauter mean (D3:2), bulk and tapped density (p < 0.05). It has been determined that classification based only on pH and color properties in alkalization may cause disadvantages in terms of polyphenol content and aroma profile, which are among the main motivation factors for consumption of cocoa-based products. In addition, the effects of alkalis on stability and technological properties should also be taken into consideration for this process.

在本研究中,通过混合设计优化研究获得了碱化可可粉,其中包括主要碱盐(NaOH、KOH 和 K2CO3)的使用。研究了所使用的碱盐对样品的抗氧化活性(DPPH 和 ABTS 法)、总酚类化合物、粒度分布、物理化学(pH 值、水分含量、水活性、总灰分、颜色)和挥发性成分概况的影响。在所有主要碱化指标(a*/b*、pH 值和 TrMP/TMP)、颜色特征、萨特平均值(D3:2)、容重和堆积密度(p <0.05)方面,确定了具有较高 R2 值(0.8297-0.9983)的显著模型。经确定,仅根据碱化过程中的 pH 值和颜色特性进行分类,可能会在多酚含量和香味特征方面造成不利影响,而这正是消费可可类产品的主要动力因素之一。此外,在这一过程中还应考虑到碱对稳定性和技术特性的影响。
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引用次数: 0
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life 氧化锌-玉米淀粉涂层对芒果采后延长货架期的影响
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-29 DOI: 10.1007/s11483-024-09895-x
Nurfarhana Rosman, Nur Syazwani Abd Malek, Hafsa Omar, Nadya Hajar, Irmaizatussyehdany Buniyamin, Saifollah Abdullah, Abd Razzif Abd Razak, Mohamad Rusop Mahmood, Noor Asnida Asli

The rise in environmental awareness has led to the development of biopolymers-based alternatives to synthetic packaging materials. This disease can be controlled by improving its coating properties. This study investigates the efficacy of zinc oxide nanoparticles (ZnO NPs) incorporated with corn starch as an edible coating to enhance the post-harvest quality of mangoes. Mango samples were coated with varying concentrations of ZnO solutions and stored at ambient temperature for seven days. The findings demonstrate that a 1.5 M ZnO-corn starch concentration is optimal, significantly delaying fruit senescence, minimizing fungal growth, and maintaining sensory quality, resulting in the lowest weight loss percentage of 13.53%. The ZnO NPs- corn starch coating achieved a 97.9% efficiency in preventing decay during storage. Analytical techniques such as XRD, FTIR, and EDX confirmed the presence of ZnO on the mango skin, correlating with increased pH levels and change in total soluble solids (TSS), which indicate reduced respiration rates and preserved titratable acids. FESEM analysis revealed a uniform coating thickness of 21.59 nm, while HPLC analysis showed extended citric acid retention (3.2 min), correlating with prolonged mango quality. This study successfully demonstrates the potential of a non-toxic ZnO NPs-starch nanocomposite coating to improve mango preservation, offering a promising solution for extending the shelf life of mangoes post-harvest.

Graphical Abstract

随着人们环保意识的提高,以生物聚合物为基础的合成包装材料替代品应运而生。这种疾病可以通过改善其涂层特性来控制。本研究调查了氧化锌纳米颗粒(ZnO NPs)与玉米淀粉混合作为可食用涂层对提高芒果采后质量的功效。芒果样品涂上不同浓度的氧化锌溶液,并在环境温度下储存七天。研究结果表明,氧化锌-玉米淀粉浓度为 1.5 M 时效果最佳,可显著延缓果实衰老,最大限度地减少真菌生长,保持感官质量,使重量损失率最低,仅为 13.53%。ZnO NPs- 玉米淀粉涂层在贮藏期间防止腐烂的效率达到 97.9%。XRD、FTIR 和 EDX 等分析技术证实了氧化锌在芒果皮上的存在,这与 pH 值的增加和总可溶性固形物(TSS)的变化相关,表明呼吸速率降低,可滴定酸得到保护。FESEM 分析表明涂层厚度均匀,为 21.59 纳米,而 HPLC 分析表明柠檬酸保留时间延长(3.2 分钟),这与芒果质量的延长有关。这项研究成功证明了无毒 ZnO NPs 淀粉纳米复合涂层在改善芒果保鲜方面的潜力,为延长芒果收获后的货架期提供了一种前景广阔的解决方案。 图文摘要
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引用次数: 0
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province 贵州省不同地区酸菜微生物多样性及特征挥发性成分差异分析
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-28 DOI: 10.1007/s11483-024-09893-z
Linling Li, Wanlin Liu, Xiaodan Wang, Xuexue Rao, Xin Zhao, Shuyi Qiu, Xiaoye Luo

The bacterial and fungal community structure and diversity of Sauerkraut samples (LPS, GY, AS, ZA, QN (2), QN (1), QXN, KL, YQ, RH, TR, and BJ) obtained from 12 different sampling sites in Guizhou Province were analyzed, as were their physicochemical indices and characteristic volatile constituents, by performing third-generation high-throughput sequencing. The results showed that there were some similarities and differences among the sauerkraut samples from different regions of Guizhou Province. A network correlation analysis revealed stronger interactions among microorganisms in the six regions. Additionally, the results of the redundancy analysis showed that Lactobacillus plantarum was positively correlated with altitude (H). In this study, we evaluated the correlation between microbial diversity and physicochemical indices and volatile components in sliced sauerkraut samples from different regions of Guizhou Province to provide a theoretical basis for mining microbial resources in traditional sauerkraut foods in Guizhou, China.

通过第三代高通量测序技术,分析了贵州省12个不同采样点的酸菜样品(LPS、GY、AS、ZA、QN(2)、QN(1)、QXN、KL、YQ、RH、TR和BJ)的细菌和真菌群落结构及多样性,以及其理化指标和特征挥发性成分。结果表明,贵州省不同地区的酸菜样品之间存在一些相似性和差异性。网络相关性分析表明,六个地区的微生物之间存在较强的相互作用。此外,冗余分析结果显示,植物乳杆菌与海拔(H)呈正相关。本研究评估了贵州省不同地区酸菜切片样品中微生物多样性与理化指标和挥发性成分之间的相关性,为挖掘贵州传统酸菜食品中的微生物资源提供了理论依据。
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引用次数: 0
Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications 基于玉米淀粉和明胶的可食用薄膜:挤压和浇铸工艺的结合:特性与应用
IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-28 DOI: 10.1007/s11483-024-09891-1
Ernesto Aguilar-Palazuelos, Perla Rosa Fitch-Vargas, Carlos Iván Delgado-Nieblas, Agustín López-Diaz, Aliette Gastélum-Ávila, Marco Antonio Sánchez-Chilero, Víctor Limón-Valenzuela, Irma Leticia Camacho-Hernández, Xóchitl Ariadna Ruiz-Armenta, Abraham Calderón-Castro

The development of edible films (EFs) using renewable resources such as gelatin and native corn starch has garnered significant interest due to their potential to enhance food preservation and safety. Combining extrusion with the casting method enhances mechanical and barrier properties by modifying starch and gelatin structures through heat, pressure, and shear. This study aimed to develop, characterize, and optimize the functional properties EFs produced from an extruded formulation of corn starch, gelatin, and glycerol using the casting method. Furthermore, it evaluated the impact of these optimized EFs as coatings on the quality characteristics of the “Kent” mango cultivar. The study factors were gelatin content (GC, 0–10%) and extrusion temperature (ET, 80–120°C). The EFs were characterized and optimized, determining the tensile strength (σ), elongation (ε), water vapor permeability (WVP), and Water Solubility (S), using the surface response methodology. Results showed GC significantly influenced mechanical and barrier properties (P < 0.05), with higher GC increasing σ, ε, WVP, and S. ET also affected mechanical properties (P < 0.05) but not barrier properties (P > 0.05). EFs exhibited σ of 3.14 MPa to 8.34 MPa, ε of 10.55–25.60%, WVP (5.59 × 10–12 to 6.82 × 10–11 g m Pa-1 s-1 m-2), and S from 66.29–80.50%. According to the optimization study, the EFs with the best mechanical and barrier properties were obtained using an ET of 80°C and GC of 2.93%. Applied as coatings on ‘Kent’ mango, these EFs significantly extended shelf life and preserved postharvest quality.

利用明胶和原生玉米淀粉等可再生资源开发的可食用薄膜(EFs)因其在提高食品保存和安全性方面的潜力而备受关注。将挤压与浇铸方法相结合,通过热、压和剪切力改变淀粉和明胶的结构,可增强其机械和阻隔性能。本研究旨在利用浇铸法开发、表征和优化由玉米淀粉、明胶和甘油的挤压配方制成的功能特性 EFs。此外,研究还评估了这些优化后的 EF 作为涂层对 "肯特 "芒果品种质量特性的影响。研究因素包括明胶含量(GC,0-10%)和挤压温度(ET,80-120°C)。采用表面响应法对 EF 进行了表征和优化,确定了拉伸强度(σ)、伸长率(ε)、水蒸气渗透性(WVP)和水溶性(S)。结果表明,GC 对机械性能和阻隔性能有明显影响(P < 0.05),GC 越高,σ、ε、WVP 和 S 越大;ET 也影响机械性能(P < 0.05),但不影响阻隔性能(P > 0.05)。EF 的 σ 为 3.14 MPa 至 8.34 MPa,ε 为 10.55-25.60%,WVP 为 5.59 × 10-12 至 6.82 × 10-11 g m Pa-1 s-1 m-2,S 为 66.29-80.50%。根据优化研究,使用 80°C 的蒸发温度和 2.93% 的 GC,可获得机械和阻隔性能最佳的 EF。作为 "肯特 "芒果的涂层,这些 EF 能显著延长保质期并保持采后品质。
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Food Biophysics
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