Koldingkelley3510

Galactooligosaccharides (GOS) are non-digestible oligosaccharides with recognized prebiotic role. The present study aims to evaluate a β-galactosidase from K. lactis during soft cheese making and to analyse the impact on carbohydrates metabolism, proteolysis, and volatile compounds production, physicochemical and microbiological characteristics of the product. The enzyme was added to cheese milk (fluid milk plus whey powder) before (40 min.) or simultaneously of the starter addition (Ep and E treatments, respectively); cheese without enzyme addition was also made (C treatment). Also, we characterized fresh and soft commercial cheeses from the point of view of carbohydrate fraction, highlighting GOS, and organic acid profiles. The inclusion of the enzyme in soft cheese making produced a delay in reaching the target pH (~5.2). Carbohydrate fermentation profiles differed among treatments during cheese making and ripening. GOS were only detected in Ep and E cheeses (0.88 and 0.51 g/100 g, respectively). Lactose content was lower, and glucose and galactose levels were higher in E and Ep than C. No differences in physicochemical and microbial composition and organic acids profiles among samples were observed. Bioformation of volatile compounds belonging to the chemical families of aldehydes, ketones, alcohols, esters and acids, was not substantially affected by the modification in the carbohydrate profile. GOS were not detected in any of the commercial cheeses; great variations in the carbohydrate contents and organic acids were found. The results obtained demonstrate the feasibility of obtaining cheeses with GOS. Although the GOS values achieved are not adequate enough for the desired effect, the proposed technological approach turned out to be satisfying and original. Cheeses with prebiotic fiber are not still widespread in the market.The objective of this study was to investigate flavor development, and subsequent consumer acceptance, in peach fruit treated with 1-methylcyclopropene (1-MCP) during the room-temperature storage. Gas chromatography coupled to mass spectrometry (GC-MS) and proton nuclear magnetic resonance (1H NMR) showed that 12 compounds were significantly affected by 1-MCP. Of these, linalyl acetate and sucrose contribute positively to consumer acceptance, while benzaldehyde and histidine have negative effects. learn more 1-MCP treatment inhibits the emission of aroma during the early storage of peach fruit but not during later storage period, and extends the time required for peaches to reach maximum consumer acceptance from 2 to 4 days. This shift may be due to increased levels of positive flavor compounds (linalyl acetate and sucrose) and decreased levels of negative flavor compounds (benzaldehyde and histidine) later in the storage period.The encapsulation efficiency of spray-dried cocona pulp encapsulated with a blend of maltodextrin (MD) and hydrolyzed collagen (HC) (CP-ENC) and the stability, color parameters, antioxidant capacity (FRAP and ABTS), and 5-caffeoylquinic acid content were evaluated through 120 days of storage, at every 15 days, at 25 and 35 °C. The results of CP-ENC were compared to those of pure freeze-dried cocona pulp (CP-nENC). The sorption isotherms and glass transition temperatures (Tg) were determined in order to evaluate the stability of the cocona powder. The GAB model fitted well the experimental data for moisture sorption of samples. The high Tg for CP-ENC (132.02 °C) was attributed to the high molecular weight of encapsulating agents. The encapsulation efficiency and color parameters for CP-ENC kept constant values for 120 days. A loss of 30% in the antioxidant capacity occurred on day 75 for CP-ENC. The values of retention of 5-CQA for CP-ENC (83% and 68% when stored at 25 and 35 °C, respectively) were greater than those observed for CP-nENC. At 25 °C, stored CP-ENC had a higher retention and a longer half-life of 5-CQA (14.4 months) than CP-nENC. The results suggest that it is suitable to microencapsulate cocona pulp with MD and HC to improve protection of antioxidant compounds, throughout storage at 25 °C.Anagallis arvensis (L.) is a wild edible food plant that has been used in folklore as a natural remedy for treating common ailments. This study aimed to explore the biochemical properties and toxicity of methanol (MeOH) and dichloromethane (DCM) extracts of A. arvensis (aerial and root parts). Bioactive contents were assessed spectrophotometrically, and the secondary metabolites were identified by UHPLC-MS analysis. DPPH, ABTS, FRAP, CUPRAC, phosphomolybdenum, and metal chelating assays were employed to assess antioxidant activity. Inhibitory potential against key enzymes (α-glucosidase, urease, lipoxygenase (LOX), acetylcholinesterase (AChE), and butyrylcholinesterase (BChE)) were also assessed. MTT assay was employed to test toxicity against SW-480, MDA-MB-231, CaSki, MCF-7, and DU-145 cancer cell lines. Methanolic extracts showed highest phenolic (aerial-MeOH 27.5 mg GAE/g extract; root-MeOH 21.17 mg GAE/g extract) and flavonoid (aerial-MeOH 26.15 mg QE/g extract; root-MeOH 19.07 mg QE/g extract) contents,ts and observed biological activities. A. arvensis extracts could be regarded as a natural source of bioactive antioxidants, enzyme inhibitors and anticancer agents and can be further investigated as a lead source for food and pharmaceutical products. However, further studies to isolate, purify, and to characterize its bioactive phytochemicals are needed.A number of lactones and furanones associated with pleasant odorants play a vital role in grape and wine aroma profiles. However, they are usually present at trace levels and are particularly challenging to measure. In this work, an optimized method based on solid-phase extraction (SPE) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-QqQ-MS/MS) was developed for simultaneous determination of 14 lactones and 3 furanones. The validation was carried out using different types of wine as matrices, and satisfactory linearity, sensitivity, trueness and precision were confirmed. Furaneol and sotolon showed significantly lower limits of detection (LODs) in three real wines compared to model wine due to the matrix effect. Furthermore, the method was successfully applied to investigate the concentration range of lactones and furanones in several icewines, dry red and white wines. Icewines contained higher concentrations of most lactones and furanones compared with dry red and white wines. Partial least squares-discriminate analysis (PLS-DA) also indicated that γ-hexa-, γ-octa-, γ-nona-, γ-deca-, δ-hexa-, and δ-decalactone, as well as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone), sotolon and homofuraneol contributed greatly to the discrimination between icewines and dry wines.