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An optimized 3D-printed capsule scaffold utilizing artificial neural network for the targeted delivery of chlorogenic acid to the colon. 利用人工神经网络优化的3d打印胶囊支架,用于将绿原酸靶向递送到结肠。
Pub Date : 2023-12-01 Epub Date: 2023-10-21 DOI: 10.1016/j.foodres.2023.113612
Yingsa Wang, Hongzhu Chen, Qiannan Liu, Ruixuan Zhao, Wei Liu, Shucheng Liu, Liang Zhang, Honghai Hu

Chlorogenic acid (CGA) is an important bioactive polyphenol with extensive biological properties. This study aimed to fabricate an optimized three-dimensional (3D)-printed capsule scaffold and CGA capsules for targeted delivery of hydrophobic CGA to the colon. The optimized printing parameters identified using the neural network model were a temperature of 170 °C, a printing speed of 20 mm/s, and a nozzle diameter of 0.3 mm. The capsules exhibited slow releasing properties of CGA, and the releasing rates of Eudragit®FS 30D-sealed capsules (due to more cracks and voids) were faster than those of Eudragit®S100-sealed capsules. The Ritger-peppas model was the best fitting model to describe the releasing process of CGA from 8 CGA capsules (R2 ≥ 0.98). All CGA capsules exhibited shear-thinning properties with stable sol-gel viscosity at low shear rates. FTIR spectra confirmed the formation of non-covalent bonds between CGA and the sol. Overall, the obtained 3D-printed capsules provided a promising carrier for the targeted delivery of CGA in the development of personalized dietary supplements.

绿原酸(CGA)是一种重要的生物活性多酚,具有广泛的生物学特性。本研究旨在制备一种优化的三维(3D)打印胶囊支架和CGA胶囊,用于将疏水CGA靶向递送到结肠。利用神经网络模型确定的优化打印参数为:打印温度170℃,打印速度20 mm/s,喷嘴直径0.3 mm。胶囊具有CGA缓释特性,Eudragit®FS 30d密封胶囊的释放速度(由于更多的裂缝和空隙)比Eudragit®s100密封胶囊更快。Ritger-peppas模型最适合描述8粒CGA胶囊中CGA的释放过程(R2≥0.98)。所有CGA胶囊在低剪切速率下具有稳定的溶胶-凝胶粘度,具有剪切减薄性能。FTIR光谱证实了CGA与溶胶之间形成了非共价键。总体而言,所获得的3d打印胶囊为个性化膳食补充剂开发中的CGA靶向递送提供了一个有希望的载体。
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引用次数: 0
Assessment of quality and safety aspects of homemade and commercial baby foods. 对自制和商业婴儿食品的质量和安全方面的评估。
Pub Date : 2023-12-01 Epub Date: 2023-10-25 DOI: 10.1016/j.foodres.2023.113608
Juliana Sarmiento-Santos, Leticia Arca da Silva, Carla A Monaco Lourenço, Roice Eliana Rosim, Carlos Augusto Fernandes de Oliveira, Sérgio Henrique Monteiro, Fernanda Maria Vanin

Dietary Guidelines in some countries recommend avoiding commercially processed baby food, while others encourage the consultation of ingredients and nutritional information. Therefore, the objective of this study was to systematically analyze different baby foods obtained from commercial market and "homemade" produced, in order to verify whether comercial products have low nutritional and unsafety attributes. The samples were analyzed for chemical composition, physicochemical aspects, texture, microbiological and mycotoxin contamination, and pesticide residues. Results showed that, in general, commercial samples have a higher energy density and better ratio of macronutrients. The sodium, pH, and texture of both products were in accordance with the recommendations. None of the baby foods evaluated were contaminated with yeast and molds, total coliforms, or Escherichia coli; however, Salmonella sp. was confirmed in one homemade sample. Pesticide residues were detected in all analyzed baby food samples; however, at lower levels than the limit of quantification. Ochratoxin A was detected in one homemade baby food sample (5.76 µg /kg). Considering the samples evaluated, commercial baby food samples appeared to be safer in relation to microbiological, pesticide residue standards, and mycotoxin contamination. Therefore, it could be concluded that the quality of commercial and homemade baby foods still needs to be improved, as well as more studies related to a critical analyses of both types of processes used.

一些国家的膳食指南建议避免商业加工的婴儿食品,而另一些国家则鼓励咨询成分和营养信息。因此,本研究的目的是系统地分析从商业市场获得的不同婴儿食品和“自制”生产的不同婴儿食品,以验证商业产品是否具有低营养和不安全属性。分析了样品的化学成分、理化性质、质地、微生物和霉菌毒素污染以及农药残留。结果表明,一般情况下,商品样品具有较高的能量密度和较好的常量营养素比例。两种产品的钠、pH值和质地都符合建议。被评估的婴儿食品中没有酵母菌和霉菌、总大肠菌群或大肠杆菌污染;然而,在一个自制样品中证实了沙门氏菌。所有被分析的婴儿食品样本均检出农药残留;然而,在较低的水平上超过了量化的极限。自制婴儿食品中检出赭曲霉毒素A(5.76µg /kg)。考虑到评估的样品,商业婴儿食品样品在微生物、农药残留标准和霉菌毒素污染方面似乎更安全。因此,可以得出结论,商业和自制婴儿食品的质量仍然需要改进,以及对所使用的两种工艺进行批判性分析的更多研究。
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引用次数: 0
Effect of edible oil type on the formation of protein-bound Nε-(carboxymethyl)lysine in roasted pork patties. 食用油类型对烤猪肉饼中蛋白质结合的Nε-(羧甲基)赖氨酸形成的影响。
Pub Date : 2023-12-01 Epub Date: 2023-10-25 DOI: 10.1016/j.foodres.2023.113628
Na Li, Xuan Wu, Hailong Liu, Diandong Xie, Shuqi Hao, Zeyu Lu, Wei Quan, Jie Chen, Huaide Xu, Mei Li

Protein-bound Nε-(carboxymethyl)lysine (CML), an advanced glycation end product within meat products, poses a potential health risk to humans. The objective of this study was to explore the impact of various edible oils on the formation of protein-bound CML in roasted pork patties. Eleven commercially edible oils including lard oil, corn oil, palm oil, olive oil, flaxseed oil, blended oil, camellia oil, walnut oil, soybean oil, peanut oil, and colza oil were added to pork tenderloin mince, respectively, at a proportion of 4 % to prepare raw pork patties. The protein-bound CML contents in the pork patties were determined by HPLC-MS/MS before and after roasting at 200 °C for 20 min. The results indicated that walnut oil, flaxseed oil, colza oil, olive oil, lard oil, corn oil, blended oil, and palm oil significantly reduced the accumulation of protein-bound CML in pork patties, of which the inhibition rate was in the 24.43 %-37.96 % range. Moreover, the addition of edible oil contributed to a marginal reduction in the loss of lysine. Meanwhile, glyoxal contents in pork patties were reduced by 16.72 %-43.21 % after roasting. Other than blend oil, all the other edible oils restrained protein oxidation in pork patties to varying degrees (between 20.16 % and 61.26 %). In addition, camellia oil, walnut oil, and flaxseed oil increased TBARS values of pork patties by 2.2-8.6 times when compared to the CON group. After analyzing the fatty acid compositions of eleven edible oils, five main fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid) were selected to establish Myofibrillar protein-Glucose-fatty acids systems to simulate the roasting process. The results showed that palmitic acid, oleic acid, linoleic acid, and linolenic acid obviously mitigated the formation of myofibrillar protein-bound CML, exhibiting suppression rates ranging from 10.38 % to 40.32 %. In conclusion, the addition of specific edible oil may curb protein-bound CML production in roasted pork patty by restraining protein or lipid oxidation, reducing lysine loss, and suppressing glyoxal production, which may be attributed to the fatty acid compositions of edible oils. This finding provides valuable guidance for the selection of healthy roasting oils in the thermal processing of meat products.

蛋白质结合的Nε-(羧甲基)赖氨酸(CML)是肉制品中的一种晚期糖基化终产物,对人类构成潜在的健康风险。本研究的目的是探讨各种食用油对烤肉饼中蛋白质结合CML形成的影响。将猪油、玉米油、棕榈油、橄榄油、亚麻油、混合油、山茶油、核桃油、大豆油、花生油、菜籽油等11种商业食用油按4%的比例分别加入猪里脊肉馅中,制成生猪肉饼。采用HPLC-MS/MS法测定200℃烘烤20 min前后猪肉肉饼中蛋白结合CML的含量。结果表明,核桃油、亚麻籽油、菜籽油、橄榄油、猪油、玉米油、混合油和棕榈油显著降低了猪肉肉饼中蛋白结合CML的积累,其抑制率在24.43% ~ 37.96%之间。此外,添加食用油有助于减少赖氨酸的损失。同时,烤制后猪肉肉饼中乙二醛含量降低16.72% ~ 43.21%。除调和油外,所有其他食用油都不同程度地抑制了猪肉肉饼中的蛋白质氧化(在20.16%到61.26%之间)。此外,山茶油、核桃油和亚麻籽油使猪肉肉饼的TBARS值比CON组高2.2-8.6倍。在分析了11种食用油的脂肪酸组成后,选择了5种主要脂肪酸(棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸),建立了肌纤维蛋白-葡萄糖-脂肪酸体系来模拟烘焙过程。结果表明,棕榈酸、油酸、亚油酸和亚麻酸对肌原纤维蛋白结合CML的形成有明显的抑制作用,抑制率为10.38% ~ 40.32%。综上所述,添加特定的食用油可能通过抑制蛋白质或脂肪氧化、减少赖氨酸损失和抑制乙二醛的产生来抑制烤肉饼中蛋白质结合的CML的产生,这可能与食用油的脂肪酸组成有关。这一发现为肉制品热加工中健康烘焙油的选择提供了有价值的指导。
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引用次数: 0
Natural fermentation with delayed inoculation of the yeast Torulaspora delbrueckii: Impact on the chemical composition and sensory profile of natural coffee. 延迟接种酵母的自然发酵:对天然咖啡的化学成分和感官特征的影响。
Pub Date : 2023-12-01 Epub Date: 2023-10-25 DOI: 10.1016/j.foodres.2023.113632
Hully Alves Rocha, Flávio Meira Borém, Ana Paula de Carvalho Alves, Cláudia Mendes Dos Santos, Rosane Freitas Schwan, Luana Haeberlin, Makoto Nakajima, Ryosuke Sugino

All coffee production stages occur in a microbiome, which is generally composed of bacteria, yeasts, and filamentous fungi. The use of starter cultures in post-harvest processing stages is an interesting alternative, since they promote faster removal of mucilage and incorporation of compounds that improve sensory quality, which can result in diverse sensory attributes for the beverage. This study was therefore developed with the objective of evaluating the effect of the following processing procedures on the chemical and sensory characteristics of the coffee beverage: first, fermentation of coffee fruit of the yellow Catucaí variety of Coffea arabica with indigenous microorganisms, followed by inoculation of the starter culture Torulaspora delbrueckii CCMA 0684 during the drying stage. The fruit was divided into two lots, which were differentiated by a natural fermentation process before drying began. The starter culture was inoculated on the coffee at different times during the drying process: at 0 h, 24 h, 48 h, or 72 h after drying began. The sensory attributes, the volatile compound composition of the roasted beans, the organic acid profile, the bioactive compounds, and the fatty acid profile of the green coffee beans were analyzed. The fatty acid and bioactive compound content showed little variation among treatments. Analysis of volatile compounds and organic acids and evaluation of sensory attributes made it possible to distinguish the two treatments. We conclude that natural fermentation of coffee fruit improve the chemical and sensory quality of the coffee beverage. The effect of natural fermentation may be before inoculation of the starter cultures or even during drying.

咖啡生产的所有阶段都发生在微生物群中,微生物群通常由细菌、酵母和丝状真菌组成。在收获后的加工阶段使用发酵剂是一种有趣的选择,因为它们可以促进更快地去除粘液,并加入改善感官质量的化合物,从而使饮料具有不同的感官属性。因此,本研究的目的是评估以下加工程序对咖啡饮料化学和感官特性的影响:首先,用本地微生物对黄色Catucaí品种的咖啡果实进行发酵,然后在干燥阶段接种发酵剂Torulaspora delbrueckii CCMA 0684。水果被分成两批,在干燥开始前通过自然发酵过程进行区分。在干燥过程中,在不同的时间将发酵剂接种在咖啡上:干燥开始后0小时、24小时、48小时或72小时。分析了生咖啡豆的感官属性、挥发性化合物组成、有机酸谱、生物活性化合物和脂肪酸谱。不同处理间脂肪酸和活性化合物含量变化不大。挥发性化合物和有机酸的分析和感官属性的评价使两种处理的区别成为可能。结果表明,咖啡果的自然发酵提高了咖啡饮料的化学品质和感官品质。自然发酵的效果可能在接种发酵剂之前,甚至在干燥过程中。
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引用次数: 0
Bacterial community succession and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation. 新疆烟熏马肉肠发酵过程中细菌群落演替及挥发性化合物变化
Pub Date : 2023-12-01 Epub Date: 2023-11-02 DOI: 10.1016/j.foodres.2023.113656
Honghong Yu, Pingcan Li, Pengcheng Yin, Jixun Cai, Boyu Jin, Haopeng Zhang, Shiling Lu

This study examined the bacterial community dynamics and their relationship with volatile compounds in Xinjiang smoked horsemeat sausage during fermentation. We employed single-molecule real-time sequencing (SMRT) to identify the bacterial composition, while headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized to detect volatile compounds in the sausage. The findings indicated that Staphylococcus xylosus, Lactococcus garvieae, Latilactobacillus sakei, Lactococcus lactis, and Weissella hellenica were the predominant species during the fermentation. Moreover, we identified 56 volatile substances in the smoked horsemeat sausages, including alcohols, esters, ketones, acids, aldehydes, terpenes, and phenols. Notably, the correlation analysis demonstrated positive associations between the major bacteria and the primary volatile compounds, with notable connections observed for Staphylococcus xylosus, Lactococcus garvieae and Weissella hellenica. These research findings provide a foundation for future endeavors aimed at enhancing the flavor quality of smoked horsemeat sausage.

研究了新疆烟熏马肉肠发酵过程中细菌群落动态及其与挥发性物质的关系。采用单分子实时测序法(SMRT)鉴定细菌组成,顶空固相微萃取-气相色谱-质谱法(HS-SPME-GC-MS)检测香肠中的挥发性化合物。结果表明,发酵过程中的优势菌种为木糖葡萄球菌、鹅乳球菌、酒基乳酸杆菌、乳酸乳球菌和希腊魏塞尔菌。此外,我们在烟熏马肉香肠中鉴定出56种挥发性物质,包括醇类、酯类、酮类、酸类、醛类、萜烯类和酚类。值得注意的是,相关分析表明,主要细菌与主要挥发性化合物之间存在正相关,其中木糖葡萄球菌、garvieae乳球菌和希腊魏塞拉(Weissella hellenica)具有显著的联系。研究结果为进一步提高烟熏马肉肠的风味品质奠定了基础。
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引用次数: 0
Modelling inactivation kinetics of free and encapsulated probiotic cells in millet biscuit under different baking conditions. 不同烘焙条件下小米饼干中游离和包封益生菌细胞失活动力学模拟。
Pub Date : 2023-12-01 Epub Date: 2023-10-29 DOI: 10.1016/j.foodres.2023.113573
Divyasree Arepally, Ravula Sudharshan Reddy, Ranil Coorey, Tridib Kumar Goswami

The rising popularity of probiotic food in the diet for improved health benefits leads to the development of new probiotic functional foods. In general, biscuit is a long-shelf-life snack product that can be consumed straight from the pack without further processing. Although the development of probiotic bakery products is an innovative approach to market expansion, the infusion of probiotics in biscuits to produce probiotic biscuits has not been explored because of the complexity of the baking process. Therefore, this study aimed to evaluate the impact of baking conditions (160, 180, 200, and 220 °C) on the viability of free and encapsulated probiotic Lactobacillus acidophilus NCDC 016 cells by adding them into biscuit dough separately and baking for up to 600 sec. The cells were encapsulated using 20 % maltodextrin and 8.51 % gum arabic as a wall material and spray drying at an inlet and outlet air temperature of 150 and 55 ± 2 °C, respectively. At different baking temperatures (160, 180, 200, and 220 °C), the viability of probiotic (free and encapsulated) cells, the physicochemical properties of biscuits, and the inactivation kinetics of cells were examined by withdrawing samples every 120 sec. The survivability of encapsulated cells was observed to be higher than free cells at 160 and 180 °C for 600 sec. The moisture content and water activity were found to be higher and lower, respectively for encapsulated probiotic biscuits than for the biscuit containing free cells. The observed results of higher cell viability at 200 °C, 360 sec (5.38 log CFU/g) than at 180 °C, 600 sec (5.02 log CFU/g) can be explained by the time-temperature combination. Thus, producing the probiotic biscuit at baking conditions of 200 °C and 360 min is possible, providing the cell viability of 5 log CFU/g of probiotic biscuit. Further, the inactivation kinetics of cells were predicted by log-linear, Weibull, log-logistic, Gompertz, and Buchanan models. Under all baking conditions, the log-linear model was the best model for describing the data of encapsulated and free cells.

益生菌食品在饮食中越来越受欢迎,以改善健康益处,导致新的益生菌功能食品的开发。一般来说,饼干是一种保质期长的零食产品,可以直接从包装中取出食用,而无需进一步加工。虽然开发益生菌烘焙产品是开拓市场的创新途径,但由于烘焙过程的复杂性,在饼干中注入益生菌生产益生菌饼干的方法尚未得到探索。因此,本研究旨在评估烘焙条件(160、180、200和220°C)对游离和包封的益生菌NCDC 016细胞活力的影响,方法是将它们分别加入饼干面团中并烘烤600秒。细胞以20%的麦芽糊精和8.51%的阿拉伯胶为壁材包封,分别在150和55±2°C的进、出口空气温度下喷雾干燥。在不同的烘焙温度(160、180、200、220℃)下,通过每120秒取样的方法,检测了益生菌(游离和包被)细胞的活力、饼干的理化性质以及细胞的失活动力学。包被细胞在160、180℃下600秒的存活率高于游离细胞,水分含量和水活度分别较高和较低。包封的益生菌饼干比含游离细胞饼干的效果要明显。在200°C, 360秒(5.38 log CFU/g)下观察到的细胞活力高于180°C, 600秒(5.02 log CFU/g)时的结果可以用时间-温度组合来解释。因此,在200℃、360 min的烘焙条件下生产益生菌饼干是可能的,提供5 log CFU/g益生菌饼干的细胞活力。此外,通过对数线性、Weibull、log-logistic、Gompertz和Buchanan模型预测细胞的失活动力学。在所有烘焙条件下,对数线性模型是描述包封细胞和自由细胞数据的最佳模型。
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引用次数: 0
Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory. 作为潜在抗炎药的芙蓉饮料中生物活性化合物的生物利用度。
Pub Date : 2023-12-01 Epub Date: 2023-10-14 DOI: 10.1016/j.foodres.2023.113581
Alejandro Arce-Reynoso, Raquel Mateos, Edgar J Mendivil, Víctor M Zamora-Gasga, S G Sáyago-Ayerdi

The absorption and metabolism of bioactive compounds (BCs) in a Hibiscus sabdariffa drink (HbD) were evaluated by the in vivo bioavailability of organic acids (OA) and phenolic compounds (PC's). An acute single-blind clinical study in humans was conducted. Twelve volunteers consumed a HbD and a control drink (CD). Urine and plasma samples were taken after consuming both beverages. OA and PC's of the beverages (HbD and CD) and the biological samples (urine and plasma) were characterized by HPLC-DAD-MS. Thirthy-eight compounds in HbD and four CD were detected and quantified, equivalent to 937.37 mg and 1.22 mg per 60 mL, respectively. Hibiscus acid was the most abundant OA in both drinks. Additionally, hydroxycinnamic acids, flavonoids, anthocyanins, and anthocyanidins were also detected in HbD, although their amount represented 10% of the total BCs. 25 different metabolites were identified, 15 in urine and 23 in plasma. The microbiota extensively biotransformed PCs and their amount was lower than organic acids, particularly hibiscus acid and hydroxycitric acid. The colonic metabolites derived from PCs and organic acids would be behind the anti-inflammatory bioactivity described for Hibiscus sabdariffa L. (Malvaceae family). However, further studies are necessary to evaluate the metabolites responsible for their anti-inflammatory activity.

采用有机酸(OA)和酚类化合物(PC)的体内生物利用度评价了芙蓉饮料(HbD)中生物活性化合物(BCs)的吸收和代谢。在人类中进行了急性单盲临床研究。12名志愿者饮用了HbD和对照饮料(CD)。在饮用这两种饮料后,采集了尿液和血浆样本。采用HPLC-DAD-MS对饮料(HbD和CD)和生物样品(尿液和血浆)的OA和PC进行了表征。在HbD和4个CD中检测到38个化合物,分别相当于937.37 mg / 60 mL和1.22 mg / 60 mL。两种饮料中木槿酸的OA含量最高。此外,在HbD中也检测到羟基肉桂酸、类黄酮、花青素和花青素,尽管它们的含量占总bc的10%。鉴定出25种不同的代谢物,15种在尿液中,23种在血浆中。微生物群广泛生物转化pc,其数量低于有机酸,特别是芙蓉酸和羟基柠檬酸。来自pc和有机酸的结肠代谢物可能是木槿具有抗炎生物活性的原因。然而,需要进一步的研究来评估其抗炎活性的代谢物。
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引用次数: 0
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai. 种/菌株特异性植物乳杆菌对酸菜群落聚集和代谢调控的影响
Pub Date : 2023-12-01 Epub Date: 2023-10-29 DOI: 10.1016/j.foodres.2023.113650
Menglu Yang, Haimei Lai, Yali Wang, Yuan Mei, Yuli Huang, Xueqing Zeng, Lihong Ge, Jichun Zhao, Yongqing Zhu, Qiaolian Huang, Nan Zhao

To investigate the colonization and impact of the specific Lactiplantibacillus plantarum strains, four isolated strains were applied in pickled Suancai which is a traditional pickled mustard (Brassica juncea). Results showed that strain-8 with the highest lactic acid bacteria (LAB) counts and acetic acid (p < 0.05). There were 11.42 % ∼ 32.35 % differential volatile compounds detected, although nitriles, esters, and acids were predominant. L. plantarum disturbed the microbial community, in which the microbial composition of strain-11 was most similar to the naturally fermented sample. Amino acids, carbohydrate metabolism, and metabolism of cofactors and vitamins were the main functional classes because of the similar dominant microbes (Lactiplantibacillus and Levilactobacillus). The functional units were separated based on NMDS analysis, in which bacterial chemotaxis, amino acid-related units, biotin metabolism, fatty acid biosynthesis, and citrate cycle were significantly different calculated by metagenomeSeq and Benjamin-Hochberg methods (p < 0.05). The contents of most flavor compounds were consistent with their corresponding enzymes. In particular, glucosinolates metabolites were different and significantly related to the myrosinase and metabolic preference of LAB. Therefore, this study revealed the impact mechanism of the specific L. plantarum strains and provided a perspective for developing microbial resources to improve the flavor diversity of fermented vegetables.

为研究植物乳杆菌特异性菌株的定殖及影响,将4株分离菌株应用于传统芥菜腌制酸菜中。结果表明,菌株8乳酸菌(LAB)和乙酸(p
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引用次数: 0
Enzymatic glycerolysis for the conversion of plant oils into animal fat mimetics. 将植物油转化为动物脂肪模拟物的酶促甘油水解。
Pub Date : 2023-12-01 Epub Date: 2023-10-31 DOI: 10.1016/j.foodres.2023.113651
Yasamin Soleimanian, Saeed M Ghazani, Alejandro G Marangoni

Substituting animal-based fats with plant-based fats of similar stability and functionality has always posed a significant challenge for the food industry. Enzymatic glycerolysis products are systems formed by converting native triacylglycerols in liquid oils into monoacylglycerols and diacylglycerols, mainly studied in the last few years for their unique structural ability. This study aims to modify and scale up the glycerolysis process of different plant oils, e.g., shea olein, palm olein, tigernut, peanut, cottonseed, and rice bran oils, with the goal of producing animal fat mimetics. The reactions were conducted at 65 °C, with a plant oil:glycerol molar ratio of 1:1, and without the addition of water, using a lab-scale reactor to convert up to 2 kg of oil into solid fat. Product characteristics were comparable at both laboratory and pilot plant scales, supporting the commercial viability of the process. Oil systems containing higher levels of both saturated and monounsaturated fatty acids, such as shea olein and palm olein, displayed higher solid fat content at elevated temperatures and broader melting profiles with significantly higher melting points. Comparison of the thermal softening behavior and mechanical properties of these systems with those of pork, beef, and lamb fat showed their high potential to replace adipose fat in the new generation of plant-based meat analogs.

用稳定性和功能相似的植物性脂肪替代动物性脂肪一直是食品工业面临的重大挑战。酶促甘油水解产物是将液体油中的天然三酰基甘油转化为单酰基甘油和二酰基甘油而形成的体系,近年来因其独特的结构能力而受到广泛研究。本研究旨在改进和扩大不同植物油的甘油水解工艺,如乳木果油、棕榈油、核桃、花生、棉籽和米糠油,目的是生产动物脂肪模拟物。反应在65°C下进行,植物油:甘油的摩尔比为1:1,不加水,使用实验室规模的反应器将高达2kg的油转化为固体脂肪。产品特性在实验室和中试工厂规模上都是可比较的,这支持了该工艺的商业可行性。含有较高水平饱和脂肪酸和单不饱和脂肪酸的油系统,如乳木果油和棕榈油,在高温下显示出更高的固体脂肪含量,熔点明显更高,熔点更宽。将这些系统与猪肉、牛肉和羊肉脂肪的热软化行为和机械性能进行比较,显示出它们在新一代植物性肉类类似物中取代脂肪脂肪的巨大潜力。
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引用次数: 0
Solid-state fermentation with Zygomycetes fungi as a tool for biofortification of apple pomace with γ-linolenic acid, carotenoid pigments and phenolic antioxidants. 利用酵母真菌进行固态发酵,用γ-亚麻酸、类胡萝卜素色素和酚类抗氧化剂对苹果渣进行生物强化。
Pub Date : 2023-11-01 Epub Date: 2023-09-11 DOI: 10.1016/j.foodres.2023.113448
Francisc Vasile Dulf, Dan Cristian Vodnar, Eva-Henrietta Dulf

In the last few years, there has been a growing interest in the more efficient utilization of agricultural and food by-products. Apples are among the most processed fruits in the world that generate huge quantities of processing waste biomasses. Therefore, the objective of this study was to improve the nutritional value of apple pomaces with γ-linolenic acid (GLA) and carotenoid pigments by solid-state fermentation (SSF) using two Zygomycetes fungi (Actinomucor elegans and Umbelopsis isabellina). The impact of fermentation periods on the polyphenol content and antioxidant capacity of the bioprocessed apple pomace was also investigated. The accumulated lipids were composed primarily of neutral fractions (mostly triacylglycerols). SSF with U. isabellina yielded a 12.72% higher GLA content than with A. elegans (3.85 g GLA/kg DW of pomace). Contrary to the lipogenic capacity, A. elegans showed higher carotenoids and phenolic antioxidants productivity than U. isabellina. The maximum concentrations for β-carotene (433.11 μg/g DW of pomace-SSF with A. elegans and 237.68 μg/g DW of pomace-SSF with U. isabellina), lutein (374.48 μg/g DW- A. elegans and 179.04 μg/g DW- U. isabellina) and zeaxanthin (247.35 μg/g DW- A. elegans and 120.41 μg/g DW- U. isabellina) were registered on the 12th day of SSFs. In the case of SSF with A. elegans, the amount of total phenolics increased significantly (27%) by day 4 from the initial value (2670.38 μg of gallic acid equivalents/g DW) before slowly decreasing for the remaining period of the fungal growth. The experimental findings showed that a prolonged fermentation (between 8 and 12 days) should be applied to obtain value-added apple pomaces (rich in GLA and carotenoids) with potential pharmaceutical and functional food applications. Moreover, the SSF processes of simultaneous bioaccumulation of valuable fatty acids, carotenoids and phenolic antioxidants proposed in the present study may open up new challenges for biotechnological production of industrially important biomolecules using abundant and unexploited apple pomaces.

在过去几年中,人们对更有效地利用农业和食品副产品越来越感兴趣。苹果是世界上加工程度最高的水果之一,产生了大量的加工废物生物质。因此,本研究的目的是利用两种Zygomycetes真菌(Actinomucor elegans和Umbelopsis isabellina)通过固态发酵(SSF)提高含有γ-亚麻酸(GLA)和类胡萝卜素色素的苹果渣的营养价值。研究了发酵时间对生物处理苹果渣多酚含量和抗氧化能力的影响。积累的脂质主要由中性部分组成(主要是三酰甘油)。与秀丽隐杆线虫相比,用褐黄曲霉进行的SSF产生了12.72%的GLA含量(3.85g GLA/kg DW的渣)。与脂肪生成能力相反,秀丽隐杆线虫表现出比褐黄色隐杆线虫更高的类胡萝卜素和酚类抗氧化剂生产力。β-胡萝卜素(含秀丽隐杆线虫的残渣SSF的433.11μg/g DW和含褐黄菌的残渣SSF的237.68μg/g DW)、叶黄素(374.48μg/gDW-秀丽隐杆虫和179.04μg/gdw-褐黄菌)和玉米黄质(247.35μg/g-秀丽隐杆菌和120.41μg/gDF-褐黄杆菌)的最高浓度在SSFs的第12天记录。在带有秀丽隐杆线虫的SSF的情况下,总酚类物质的量在第4天从初始值(2670.38μg没食子酸当量/g DW)显著增加(27%),然后在真菌生长的剩余时间缓慢减少。实验结果表明,应延长发酵时间(8-12天),以获得具有潜在药用和功能性食品应用价值的苹果渣(富含GLA和类胡萝卜素)。此外,本研究中提出的同时生物积累有价值的脂肪酸、类胡萝卜素和酚类抗氧化剂的SSF过程可能会为利用丰富且未开发的苹果渣进行工业上重要生物分子的生物技术生产带来新的挑战。
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Food research international (Ottawa, Ont.)
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