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关键词： bamboo shoot   dietary fibre   prebiotic property   structure   dynamic high-pressure micro-fluidisation  

摘要： The basal part of bamboo shoot is a novel resource to produce dietary fibre (BDF). However, its insolubility in water, stiff texture and low degradability limit its applicability in foods. This study explored the feasibility of improving the structural and functional properties of BDF by enzymatic hydrolysis and dynamic high-pressure micro-fluidisation (DHPM). Both methods are efficient to reduce the fibre particle size and caused significantly increased roughness on the fibre surface, especially for the porous structure after DHPM treatment. Crystallinity of DHPM-modified fibres was increased from 23.01% to 33.53%, due to the disruption of lignin and hemicellulose, which was further confirmed by the FT-IR spectra. The modified fibres exhibited significantly enhanced swelling capacity and holding water/oil capacities. Moreover, the modified fibres exhibited improvedin vitroprebiotic property, which could constantly supply the carbon source and stimulate the growth ofLactobacillus acidophilusATCC 4356 andBifidobacterium longumATCC 15707.

关键词： Fish gelatin   Electrospinning   Sugar crosslinking   Maillard reaction   Antioxidant properties  

摘要： In this study, gelatin nanofibers that were stable against hydrolytic degradation environment were prepared via electrospinning of aqueous fish gelatin, an eco-friendly sugar crosslinking agent, and a mild heat treatment crosslinking process. Next, the formation of the Maillard reacted products according to the sugar type and the physicochemical properties and antioxidant functions of the sugar-crosslinked gelatin nanofibers were investigated. The addition of sugar to the gelatin nanofibers increased the Maillard reactivity in the order of sucrose < glucose < fructose, thereby increasing the stability of the gelatin nanofibers against hydrolytic degradation. In addition, sugar crosslinking enhanced the mechanical properties, wetting and hygroscopic properties of the gelatin nanofibers. Moreover, due to the production of Maillard reactants, the sugar-modified nanofibers exhibited an excellent antioxidant effect compared with existing gelatin nanofibers.

关键词： Tara gum   Galactomannans   Intrinsic viscosity   Rheology   Viscoelastic behavior  

摘要： Commercial Tara gum from three sources was purified by precipitation with isopmpanol and evaluated on the structural, physicochemical and rheological properties. FT-IR and NMR techniques were used to determine the molecule structure and monosaccharide composition of Tara gum. The physicochemical properties were determined by intrinsic viscosity measurement using capillary viscosimetry and the rheological properties were determined by rotational viscosimetry. The monosaccharide composition of Tara gum galactomannans showed strong influence of their origin, with a mannose/galactose (Man/Gal) ratio varying between 1.54 and 1.85. Intrinsic viscosity of Tara gum in aqueous solution was influenced by its origin and temperature, and it was well correlated to the sigmoidal model. Hydrochloric acid was found to influence intrinsic viscosity below pH 2, however, combined with temperature treatment (80 degrees C), this limit was increased to pH 4. The rheological behavior at diluted concentrations resulted in shear thickening fluid, with an exponential increase of the consistency coefficient with concentration. Apparent viscosity of semi-diluted and concentrated Tara gum aqueous solutions were modeled by the Cross equation, where zero shear viscosity was influenced by gum concentration and temperature, with different activation energies.

关键词： High-amylose maize starch   hydrocolloids   rice noodle properties   sodium alginate  

摘要： This study explored the effect of pre-gelatinised high-amylose maize starch combined with Ca2+-induced setting of alginate on the physicochemical and sensory properties of rice flour noodles. Rice flour noodles were prepared by partially substituting rice flour with pre-gelatinised high-amylose maize starch in ratios of 5, 10 and 15% (wt/wt), combined with sodium alginate at 1% (wt/wt). The noodles were then immersed in a calcium chloride solution to set the alginate. Results indicated that the hydrocolloids significantly (P < 0.05) increased noodle tensile strength, hardness, water absorption and optimum cooking time while cooking loss was significantly (P < 0.05) reduced. SEM micrographs showed a denser, compact noodle structure with an increase in the matrix's continuity as a result of hydrocolloids addition. Formulated noodles also scored above average (5.91) sensory acceptability on the 7 points hedonic scale. Overall, results proved promising for the preparation of rice flour noodles with enhanced properties.

关键词： Alternative manufacture   Consumer acceptability   Functional properties   AESAN countries  

摘要： Demand of dark chocolate with high cocoa content is increasing worldwide, which means having to find alternative processing methods that allow to dispense with the main ingredient in chocolate: cocoa liquor. To fulfil this goal, we propose using cocoa butter and cocoa cake as their price and duties can be lower than those of liquor. In line with this, the two objectives of this work were to formulate chocolate from reconstituted cocoa liquor and high cocoa content (95%) and to compare its physico-chemical and sensory properties with those of traditionally prepared chocolate containing the usual cocoa percentages (70%). The results showed that for the same percentage of cocoa, the chocolate formulated from reconstituted liquor were the same colour and had similar sensory acceptance despite them possessing less viscosity, and a slightly lower total polyphenols content and antioxidant capacity than those formulated withg cocoa liquor. Despite these differences, a principal component analysis and a sensory analysis revealed that the physico-chemical differences associated with formulation are less important than those caused by increasing the cocoa percentage. Consequently, the proposed method represents an interesting alternative to prepare cheaper chocolate in certain countries or at given times of the year.

关键词： Cucurbita moschata   Physicochemical property   Nutritional component   Functional property   Human health  

摘要： Cucurbita moschata is widely planted in most parts of the world, and is rich in carotenoids, vitamins, dietary fiber, minerals, and phenolic compounds. It also has important medicinal value. Some related research has proven that Cucurbita moschata has the potential ability to induce anti-obesity, anti-diabetic, antibacterial, and anticancer effects. At the same time, it has attracted more attention in the medical field. These nutrients and bioactive compounds in Cucurbita moschata have important effects on human health. In order to make better use of this crop, it still needs further study. Therefore, the purpose of this article is to summarize the physicochemical properties and nutritional components of Cucurbita moschata, and to provide a reference for further research on the benefits of on human health.

关键词： sibutramine   biologically active food supplements   falsification   physicochemical methods  

摘要： The problem of the illegal addition of the drug sibutramine to biologically active food supplements (BAFS) and their dissemination into the territories of the Russian Federation are discussed. The aim of the present work was to develop methods for preliminary and confirmatory detection of sibutramine in BAFS. TLC was used for screening and instrumented methods such as HPLC-MS and GC-MS were used for confirmation, with the objective of controlling the import and circulation of the illegal food additive sibutramine to BAFS. Methanol and components of the BAFS had no effect on sibutramine detection, confirming the specificity of the method. Application of these methods detected sibutramine in four of eight BAFS samples.

关键词： Additives  

摘要： In this study, gluten-free flour mixture (75% rice flour + 15% chickpea flour + 10% carrot flour) was replaced separately with 5% of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric to improve the nutritional composition of gluten-free cakes. Incorporation of flaxseed and turmeric caused a decrease in the volume index compared to the gluten-free control sample. The protein and fat content of the cake samples prepared with flaxseed and poppy seed were found to be higher than the gluten-free control samples. Significant increases (p < .05) were determined in antioxidant activity and total phenolic contents of gluten-free cake samples in all supplementations. Flaxseed and poppy seed increased Ca, Mg, and P contents of cake samples. The hardness values of cake samples increased with the use of grape seed, pomegranate seed, flaxseed, poppy seed, and turmeric. Gluten-free cakes containing flaxseed and poppy seed were highly appreciated by panelists. Practical Applications Grape seed and pomegranate seed by-products of the food industry, poppy seeds, flax seeds, and turmeric are valuable ingredients due to their rich content of bioactive substances. The use of these additives improved in the nutritional composition of the gluten-free cake samples. People with gluten-related disorders will have the opportunity to meet their nutritional needs with the consumption of these products. Enrichment of cakes especially with poppy seed and flaxseed has revealed successful results in terms of both nutritional and sensory properties. A new cereal-based products has been developed for the gluten-free functional product market.

关键词： Secondary resource   recycling potential   India   fine fraction   landfill mining   FTIR spectroscopy  

摘要： Improper municipal solid waste management in the past has landed most of this waste in open dumps of India. This dumped waste has a negative effect on the environment and human health and needs to be reclaimed either for material/energy recovery or to create space for future waste management. Since nearly half of the waste in dumpsites can be classified as fine fraction, in-depth knowledge of its characteristics is required to reclaim these dumpsites successfully. In this study, we characterize fine fraction, <4 mm, aged 1-10 years old, obtained from Mulund dumpsite in Mumbai, using physicochemical and spectroscopic analysis. The study also highlights different valorization routes to reclaim the fine fraction. The fine fraction was ~45% in the dumpsite and increased with the age of the waste. Visual inspection revealed that fine fraction older than five years was relatively homogeneous compared with younger fine fraction. Furthermore, pH (7.4-7.8) and electrical conductivity (0.70-1.92 mS cm(-1)) of the fine fraction met the Indian MSW compost standards;however, heavy metal levels were higher than the proposed standards. The fine fraction also had a high concentration of metals like aluminium (11 g kg(-1)) and iron (78 g kg(-1)), indicating metal recovery potential. Furthermore, Fourier Transform Infrared Spectroscopy results show that the fine fraction had dominant inorganic peaks and became relatively homogeneous with age. The study proposes fine fraction use as a secondary resource;however, some prior treatment would be required based on the application.

关键词： Blueberry   Osmotic treatment   Ultrasound   Physico-chemical characteristics  

摘要： The aim of the study was to analyse the effect of osmotic treatment assisted by ultrasound on the physicochemical properties of blueberries from Suceava county, Romania. Ultrasound treatment was conducted at the frequency of 25 kHz (using different values of amplitude - 20, 60 and 100%, respectively) in 61.5% sucrose solution at 30, 40 and 50 degrees C for 20, 40 and 60 min. The Box-Behnken design was used to investigate the influence of independent variables (time, temperature and amplitude) on the osmotic dehydration. The results showed that for physico-chemical characteristics (mass transfer parameters;moisture content;total content of anthocyanins, flavonoids and polyphenols;DPPH assay scavenging activity) that optimal conditions were obtained at 30 degrees C for 40 min at a 100% amplitude. Ultrasound treatment stimulated changes in the main characteristics, especially of colour leading to a higher lightness (L*), decreasing AsA-POD and water activity. The results indicated that the higher the values of independent variables are, the more representative is the correlation between them.