Zobrazení zdroje stránky Bengtssonsylvest3276

Thus, in this review, we analyzed and discussed the relation between ginger processing and their bioactive compounds, focusing especially on gingerols and shogaols, as well as the main processes that increase the content of 6-shogaol without compromising other phenolic compounds to produce highly functional extracts for future applications in the food packaging sector.Rice (Oryza sativa L.) is considered as the staple food for 50% of the world's population. Humans are exposed to arsenic (As) through rice consumption, which is a global health issue that requires attention. The present review reflects the scenario of rice grown in As endemic regions of Asia that has a significant portion of inorganic As (iAs) compared to other rice grown areas around the world. Post-harvesting, pre-cooking, and cooking procedures in South and South-East Asian countries employ As-contaminated groundwater. Polishing of brown rice and parboiling, washing and cooking with As-safe water can reduce As concentration and nutrient level in cooked rice. However, in rural parts of South-east Asia, rice is usually cooked using As-contaminated groundwater and consumption of this As enriched rice and water may cause a significant health exposure in humans. Bioaccessibility and bioavailability of As can be determined using in-vitro and in-vivo techniques that can be utilized as a tool to assess As exposure in humans. Arsenic in cooked rice may be reduced by using newly developed cooking procedures such as Kateh cooking, steam percolating, and the parboiled and absorbed (PBA) method. For individuals living in rural regions, using rainwater or treated surface water for drinking and cooking is also an alternative. Although this study examined the processes involved in the post-harvesting, pre-cooking, and cooking stages, there are still significant research gaps in this area that must be addressed in near future.Sapota-do-solimões (Quararibea cordata) juice was fermented by Lacticaseibacillus casei B-442 to produce a probiotic and a synbiotic juice. The synbiotic juice was obtained by adding fructooligosaccharides (FOS, 7%, w/v). After the fermentation (37 °C by 15 h) the L. casei viability was above 11 log CFU/mL in both juices. The microbial survival rate after 30 days of cold storage (4 °C) was higher in probiotic juice (97%) than in prebiotic juice (82%). The effect of fermentation and the food matrix on L. casei viability was assessed by the simulated digestion at the beginning and the end of cold storage (4 °C for 30 days). After the simulated digestion, the probiotic counts were above 8 log CFU/mL in synbiotic juice and above 4 log CFU/mL in probiotic juice. The main L. casei metabolites produced in the sapota-dos-solimões juice were lactic acid and acetic acid. Isobutyric, and propionic acids presented higher production in synbiotic juice compared to the probiotic juice. No FOS hydrolysis was observed during the storage or the simulated digestion. L. casei did not consume FOS as carbon source. Thus, sapota-do-solimões juice is an exotic suitable non-dairy-based matrix for functional beverages.Heat treatment during pasteurization of mango (Mangifera indica L.) pulp reduces the phenolic content and its potential health benefits. The bioactive content, phenolics profile, and antioxidant capacity of 'Ataulfo' mango pulp after ohmic heating (OH) treatment (15.0-20.0 V/cm), and conventional heating (CT, 72 °C) were evaluated. No significant differences were observed in the gallic acid and mangiferin content and its antioxidant capacity (ABTS). Mass spectrometry analysis (LC/MS-TOF) showed that all treatments produced the same profile of phenolic compounds, including 6 phenolic acids, 2 gallotannins, 1 benzophenone, 2 xanthones, and 3 flavonoids. PCA analysis confirmed that mangiferin and gallic acid were the main contributors to the ABTS antioxidant capacity. These results demonstrate that OH treatments can preserve the compositions of phenolic compounds mango pulp, thus maintaining its potential health benefits.This study aimed to investigate the role of stability of low density lipoprotein (LDL) spherical particles as well as oxidation of lipids and proteins on formation of off-odor in heated egg yolk (EY). Off-odor attributes and volatile components of EY with different thermal temperature (25 °C-90 °C) were investigated by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS). The off-flavor and volatile compounds increased significantly when EY were heated at 60 °C-65 °C. Destruction of LDL particle structure was presented by confocal laser scanning microscopy with thermal treatment at 60 °C. A positive correlation (r = 0.899, p less then 0.05) was shown between oil exudation and off-odor of heated EY. [https://www.selleckchem.com/products/salinosporamide-a-npi-0052-marizomib.html Selleck Marizomib] Moreover, oxidation of lipids and proteins, protein aggregation, and changes of protein secondary structure (increased β-sheets and decreased α-helices) in LDL particles were all found when heating temperature rose to 65 °C. It was speculated that unstability of LDL particles resulted in the leakage of lipids; then oxidative products of lipids took part in the formation of off-odor volatiles in heated EY.Cronobacter sakazakii, a foodborne opportunistic pathogen, mainly affects neonates and infants, with mortality rates of 26.9%. Most outbreaks arise from powdered infant formula (PIF). The aim of this study was to investigate the efficacy and mechanism of 405-nm light-emitting diode (LED) and citral treatment used in combination against C. sakazakii in reconstituted PIF. LED-illumination combined with citral showed better antimicrobial effects than either treatment alone. In reconstituted PIF, the abundance of C. sakazakii cells was reduced by 6.5 log 10 CFU/mL following combined LED and 9 µL/mL citral treatment for 90 min compared with untreated controls, respectively. Combined LED and 6 µL/mL citral treatment destroyed C. sakazakii cellular morphology and membrane integrity, prolonged the recovery time of sublethally-injured cells, and induced lipid peroxidation. Besides, LED treatment decreased the amount of lipid peroxidation caused by citral treatment alone. Neither LED illumination nor citral treatment resulted in breakdown of C. sakazakii genomic DNA. Because of its safe, environmentally-friendly, economical, and high-performance characteristics, the combination of LED-illumination and citral treatment has the potential to be developed into a strategy to control C. sakazakii contamination in stored and reconstituted PIF.Active food packaging (AP) is an innovative technology, which provides a new system for food preservation in the food industry. The growing need towards consumer demands and market trends inspires researchers and food industries to employ AP. The advent of nanotechnology has had a significant impact on AP applications due to its distinctive physicochemical and biological properties. The incorporation of nano-sized materials into the polymer matrix has greatly improved the thermal, mechanical, gas barrier properties and compostability of biopolymers, thereby overcoming the shortcomings of bio-based film packaging. One of the great features of nano-sized materials is that they can act as release-controlling devices for active compounds in AP. The current review summarized the impact of nano-sized materials in the physical properties of the bio-based packaging films and their potential utilization and applications in AP. The safety concentrations of nano-sized materials and their possible migration from food packaging into food were also reviewed to gain a perspective view on their utilization in AP.Zingiberis Rhizoma (ZR) is a homologous plant with pungent tastes and aromas, which has unique nutritional value and tremendous application potentiality. Zingiberis Rhizoma Praeparatum (ZRP) and Carbonised Ginger (CG) are processed products of ZR through different processing methods, and they are commonly used ingredients in food supplements. This study used ZR, ZRP and CG from different batches to further understand composition differences after processing. Additionally, we performed non-targeted metabolomics-based profiling of gingerols by ultra-high-performance liquid chromatography coupled with hybrid triple quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) in combination with multivariate analysis and compounds identification. In which, we developed a comprehensive SWATH-IDA bi-directionally verified (SIBDV) method integrating the advantages of Sequential Windowed Acquisition of all Theoretical fragment ions (SWATHTM) and traditional information-dependent acquisition (IDA) mode for characterization of gingerols. Potential chemical markers were selected by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) of chemometrics methods. After that, the threshold variable importance in projection (VIP) value and P value were employed to screen the valuable MS features for discriminating ZR, ZRP and CG. In total, 59 gingerols in the different samples were structurally identified. Results allowed the selection of 33 gingerols, which are nominated as novel markers for materials authentication in ZR, ZRP and CG. The analysis of the study showed that the content of gingerols showed a downward trend after processing, but shogaols and gingerone compounds had an upward trend, resulting in differences in application and pharmacodynamic efficacy. These findings provide promising perspectives in the quality control of ZR, ZRP and CG, as well as for laying the foundation in food design and development.Sucrose laurate (SL) is a promising dual-functional additive due to its emulsification and antibacterial activity. However, the knowledge on the antibacterial action of SL against Bacillus cereus was lacking, and thus it was investigated from multiple targets. The antibacterial results demonstrated that the minimum inhibitory concentration of SL was 0.3125 mg/mL, and the time-killing curve confirmed the strong antibacterial activity of SL. The alkaline phosphatase assay suggested that SL disrupted the cell wall integrity. The flow cytometry and fluorescence spectroscopy analysis indicated that SL damaged the integrity of cell membrane and dissipated the transmembrane potential, resulting in the leakage of intracellular materials, which were further supported by scanning electron microscopy and transmission electron microscopy. iTRAQ-based proteomic analysis indicated that SL down-regulated cell wall-associated hydrolase, inhibited the synthesis of fatty acids, influenced nucleic acid synthesis, disturbed amino acid metabolism, and blocked HMP pathway and TCA cycle. Finally, the promising application of SL was evidenced in milk beverage. This investigation could provide scientific basis for the practical application of SL as a dual-functional food additive.Many studies have demonstrated that UV radiation can degrade aflatoxins (AF) in contaminated foods. However, the effective wavelength ranges for AF decomposition and their impacts on the quality of foods have not been elucidated. This study investigated the AF reduction and oil quality change in peanuts subjected to three types of 17 W low-pressure (LP) UV lamps covering UV-A (Max. emission 365 nm), UV-B (Max. emission 310 nm), and UV-C (Max. emission 254 nm) ranges and a 2000 W medium-pressure UV lamp covering from UV-A to UV-C. We used peeled-kernels for this study since the peanut skin represented an ability to protect AF from being degraded by UV. LP UV-A lamp treatment has shown the highest AF reduction in artificially spiked peeled-kernels and no detectable oil deterioration. With the same delivered UV dosage as LP lamp, MP lamp has shown the same level of AF reduction as LP UV-A lamp did, indicating such treatment was energy inefficient. Treating Aspergillus nomius inobulated peeled-kernels by two LP UV-A lamps (2.