Foods 2022最新文献_第5页

Optimization of Pigment Extraction from Quinoa Flour Fermented by Monascus purpureus Supplemented with Sodium Chloride 添加氯化钠的红曲霉发酵藜麦面粉色素提取工艺优化

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-13021

Evelyn Quispe-Rivera, Franz Tucta-Huillca, Marcial Silva-Jaimes, Ú. Gonzales-Barrón, V. Cadavez

引用次数: 0

Effects of Partially Replacing Wheat Flour with Tiger Nut Flour on the Physical and Sensory Properties of Different Types of Bread 虎坚果粉部分替代小麦粉对不同类型面包物理和感官特性的影响

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12955

Nazir Kizzie-Hayford, Joshua Akanson, E. Abano, J. Ampofo-Asiama

引用次数: 0

Effect of the Type of Thermal Treatment on the Nutritional and Nutraceutical Characteristics of Pacaya Inflorescences (Chamaedorea tepejilote Liebm) 热处理方式对番木瓜果实营养和营养保健特性的影响

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-13015

Pedro Mancera-Castro, A. Bernardino-Nicanor, J. M. Juárez-Goiz, G. Teniente-Martínez, L. González-Cruz

引用次数: 0

Investigating Culture Media for Obtaining Lipolytic Biocatalysts Based on Rhizopus oryzae Fungi 以米根霉为原料制备脂解生物催化剂的培养基研究

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12965

Karina Jasińska, B. Zieniuk, A. Fabiszewska, K. Wierzchowska

{"title":"Investigating Culture Media for Obtaining Lipolytic Biocatalysts Based on Rhizopus oryzae Fungi","authors":"Karina Jasińska, B. Zieniuk, A. Fabiszewska, K. Wierzchowska","doi":"10.3390/foods2022-12965","DOIUrl":"https://doi.org/10.3390/foods2022-12965","url":null,"abstract":": Rhizopus oryzae is widely distributed in nature and can be isolated from different sub-strates such as decomposing vegetables, fruits and various soils. It is generally classified as GRAS filamentous fungi and commonly used in the production of oriental traditional food such as tempeh or peka. This microorganism has a great industrial potential due to the capability to synthesize enzymes (glucoamylases, cellulases and lipases) and organic acids (lactic acid, fumaric acid). The most studied enzymes of the fungi are lipases (ROL). Therefore, the aim of the study was the selection of growth medium content and initial pH rate, which would provide high lipase synthesis yield in 5 days shaken cultures. Two fractions of lipases were investigated in order to obtain lipase biocatalysts: extracellular enzymes present in supernatant and cell-bound lipases in biomass. There were used nutrient-rich media: YPG (10 g/L yeast extract, 20 g/L peptone, 20 g/L glucose), YPO (10 g/L yeast extract, 20 g/L peptone, 20 g/L olive oil), YMG (3 g/L yeast extract, 3 g/L malt extract, 5 g/L peptone, 20 g/L glucose), YMO (3 g/L yeast extract, 3 g/L malt extract, 5 g/L peptone, 20 g/L olive oil) and mineral media: SMG (10 g/L peptone, 14 g/L KH 2 PO 4 , 2.4 g/L K 2 HPO 4 , 0.4 g/L MgSO 4 , 20 g/L glucose) and SMO (10 g/L peptone, 14 g/L KH 2 PO 4 , 2.4 g/L K 2 HPO 4 , 0.4 g/L MgSO 4 , 20 g/L olive oil). Fungi biomass and supernatant were separated and used to measure lipase activity by a spectrophotometric method based on the hydrolysis of p -nitrophenyl laurate. The results showed that the highest lipase activity after 5 days of cultivation was reached in YPO medium for biomass (from 7- to 60-fold higher results depending on compared variant of culture media) and YMG for supernatant (from 3- to 6.5-fold higher results depending on used variant of culture media). The addition of citric acid resulted in two times increase of the activity of produced lipases after 5 days of cultivation.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126893405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Physicochemical Evaluation of Preparations Obtained as a Result of Enzymatic Modification of Lysozymes with Pepsin and Trypsin 用胃蛋白酶和胰蛋白酶对溶菌酶进行酶修饰所得制剂的理化评价

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12924

Ł. Tomczyk, G. Leśnierowski, R. Cegielska-Radziejewska

引用次数: 0

Study of Melanoidins of the Maillard Reaction in Dulce de Leche 牛奶焦中美拉德反应中类黑素的研究

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12988

Micaela Escobal, A. Rodriguez, L. Panizzolo, C. Olivaro, F. Ferreira

引用次数: 0

Food-Based Intervention Strategies for Iron Deficiency Prevention 以食物为基础的铁缺乏预防干预策略

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12962

V. Evlash, O. Aksonova, S. Gubsky

引用次数: 0

The Functional Potential of the Saharan Wild Olive Related to Their Bioactive Compound Contents and Biological Activities 撒哈拉野生橄榄的功能潜力与生物活性化合物含量和生物活性有关

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-13010

H. Benamar, M. Bennaceur

引用次数: 0

Reusing Food Waste: Ascorbic Acid Extraction from Orange Peel Using Ultrasound-Assisted Extraction and Natural Deep Eutectic Solvents 食物垃圾的再利用:超声辅助萃取和天然深共晶溶剂萃取橙皮中的抗坏血酸

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12976

Clara Gómez-Urios, Ines Mbuy, M. Esteve, J. Blesa, A. Frígola, D. López-Malo

{"title":"Reusing Food Waste: Ascorbic Acid Extraction from Orange Peel Using Ultrasound-Assisted Extraction and Natural Deep Eutectic Solvents","authors":"Clara Gómez-Urios, Ines Mbuy, M. Esteve, J. Blesa, A. Frígola, D. López-Malo","doi":"10.3390/foods2022-12976","DOIUrl":"https://doi.org/10.3390/foods2022-12976","url":null,"abstract":": The food industry generates a huge amount of waste from the production of food and processed products. There is a need to find a different fate to this waste, use or reuse, to minimize this problem (1). Regarding citrus fruits, the waste of this cultivar has a significant amount of bio-active compounds, like ascorbic acid (AA) (2). The extraction of these compounds can also contrib-ute to environmental pollution due to energy usage and polluting organic solvent by-products (3). Non-conventional extraction techniques and less polluting solvents to recover these compounds from citrus waste would be a better and less pollutant choice. In this study, six hydrophilic Natural Deep Eutectic Solvents (NADES) were prepared to extract AA from orange peel (Navel cultivar). EtOH 50% was used as control. The extraction was done with the aid of Ultrasound-Assisted Extraction (UAE). The UAE parameters: extraction time (5, 10 and, 15 min), intensity (100 W, 200 W and, 400 W), and the magnetic stirring time after UAE (0, 20, 30 and, 45 min) were optimized. The determination of AA was made by HPLC-UV/VIS. Mobile phase A: Milli-Q water/formic acid (95:5) and mobile phase B: acetonitrile/A (60:40), the injection volume was 1 µl at a flow rate of 0.5 ml/min were used. A standard calibration curve was constructed using the same conditions as the samples (R = 0.9998). The selected optimal conditions were 10 min of extraction, 100 W of intensity (no sta-tistical differences found among intensities), and 45 min of magnetic stirring after treatment. The NADES that presented the highest extraction yield was Malic Acid: Glucose (11.76 mg/100 ml) fol-lowed by L-Proline: Malic Acid (7.44 mg/100 ml). NADES provided higher extraction yields than EtOH 50% (5.41 mg/100 ml). In conclusion, two of the studied NADES extracted more AA than EtOH 50% from orange peel.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128318275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation 咖啡花作为一种有前景的新型食品化学表征和感官评价

Foods 2022 Pub Date : 2022-09-30 DOI: 10.3390/foods2022-12967

Kathrin Wirz, S. Schwarz, E. Richling, S. Walch, D. Lachenmeier

引用次数: 3