Acta Alimentaria最新文献

Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology 利用响应面方法优化双乳液法蜂胶酚类化合物的微胶囊效率

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2024-01-09 DOI: 10.1556/066.2023.00244

S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, N. Amessis-Ouchemoukh, S. Ouchemoukh

{"title":"Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology","authors":"S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, N. Amessis-Ouchemoukh, S. Ouchemoukh","doi":"10.1556/066.2023.00244","DOIUrl":"https://doi.org/10.1556/066.2023.00244","url":null,"abstract":"The aim of this study was to optimise the microencapsulation efficiency of propolis phenolic compounds by double emulsion solvent evaporation technique (W1/O/W2). The solvent/sample ratio and the polymer and surfactant concentration parameters were optimised using response surface methodology (RSM) through Box–Behnken Design (BBD). For each parameter studied, total phenolic content encapsulation efficiency (TPCEE), free radical scavenging activity (DPPH), and ferric reducing antioxidant power (FRAP) were evaluated. The results showed that the optimal parameters were: 31.60 mg mL−1 for sample/solvent ratio, 606.28 mg mL−1 for poly(ε-caprolactone) (PCL) concentrations, and 2.05 g mL−1 for poly(vinyl alcohol) (PVA) concentration. The optimum values obtained were: 84.62% for encapsulation efficiency of phenolic content, 51.89% for DPPH, and 48,733 mg Trolox Equivalent/100 g dry weight for FRAP. The experimental checking of results revealed the validity of elaborated models and their suitability for the prediction of both responses. The developed mathematical models have expressed a high level of significance through RSM optimisation processes for phenolic antioxidants of propolis.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"46 20","pages":""},"PeriodicalIF":1.1,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139442251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of different non-Saccharomyces strains on the flavour characteristics of mead 不同的非酵母菌株对蜂蜜酒风味特征的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-12-14 DOI: 10.1556/066.2023.00253

X. Bai, H.F. Gao, X. Li, Y.L. Li, M.Z. Lan, L. Li, Z.D. Zhao, Z.B. Li, J. Wang

{"title":"The effect of different non-Saccharomyces strains on the flavour characteristics of mead","authors":"X. Bai, H.F. Gao, X. Li, Y.L. Li, M.Z. Lan, L. Li, Z.D. Zhao, Z.B. Li, J. Wang","doi":"10.1556/066.2023.00253","DOIUrl":"https://doi.org/10.1556/066.2023.00253","url":null,"abstract":"As research advances, it is generally acknowledged that non-Saccharomyces yeast contribute to the addition of aromatic compounds during mead fermentation. In this experiment, eight different non-Saccharomyces strains and Saccharomyces cerevisiae co-fermentation, their aroma composition, and basic physicochemical parameters were investigated. More than 30 compounds with favourable impact were discovered using solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Co-fermentation of non-Saccharomyces spp. and S. cerevisiae can affect the concentration of volatile compounds, so that the mead presents different aroma characteristics. Co-fermented meads of Wickerhamomyces anomalus strains and S. cerevisiae (Wa 27-Sc and Wa 5-Sc) had higher alcohol, acids, aldehyde, and ester concentrations than those fermented with S. cerevisiae alone. In terms of taste, Wa 27-Sc was superior to Wa 5-Sc. Overall, the Wa 27-Sc received the highest score for its strong secondary aroma and good mouthfeel. The results show that the W. anomalus Wa 27 strain has a good potential to produce high quality mead.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"4 5","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138971782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content 测定金丝桃对某些食品病原体的体外抗菌和抗生物膜活性及其酚含量

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-12-07 DOI: 10.1556/066.2023.00225

A. Soyuçok, A. Kart, H. Yalçın, E. Zeybek, O. Özkan

{"title":"Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content","authors":"A. Soyuçok, A. Kart, H. Yalçın, E. Zeybek, O. Özkan","doi":"10.1556/066.2023.00225","DOIUrl":"https://doi.org/10.1556/066.2023.00225","url":null,"abstract":"The study investigates the antimicrobial effects of the Hypericum crenulatum ethanolic (HCE) extract against 14 different food pathogens and their biofilm-forming abilities in response to HCE treatment. The phenolic acid composition of the HCE extract was also determined using an HPLC-DAD detector. The antimicrobial activity of HCE extract was assessed using the disc diffusion and microdilution methods. According to the findings, the methicillin-resistant Staphylococcus aureus ATCC 43300, Listeria monocytogenes RSKK 472, and Listeria innocua ATCC 33090 strains exhibited the lowest minimum inhibitory concentration (MIC) values at a concentration of 2 μg mL−1. Based on the disc diffusion test results, the largest zone of inhibition of HCE extract against foodborne pathogens was seen against Bacillus cereus, and the diameter of the inhibition zone increased with the concentration of HCE extract (P < 0.05). In terms of phenolic acid composition of HCE extract, the phenolic acids with the highest and lowest amounts were caffeic acid (59.92 mg g−1) and p-coumaric acid (13.61 μg g−1), respectively. Our study determined that the HCE extract demonstrated antimicrobial, bactericidal, and antibiofilm activities against some foodborne pathogens. These effects reveal its potential for improving food safety by inhibiting the growth of these pathogens.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"50 7","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138592316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review 优化运行参数的实验设计方法、中心复合设计和方框-贝肯设计：综述

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-12-04 DOI: 10.1556/066.2023.00235

N. Szpisják-Gulyás, Aws N. Al-Tayawi, Zs. H. Horváth, Zs. László, Sz. Kertész, C. Hodúr

引用次数: 0

Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced diabetic mice 超声辅助热水提取香菇可溶性膳食纤维的工艺优化及对stz诱导的糖尿病小鼠的降血脂和抗炎作用分析

4区农林科学

Acta Alimentaria Pub Date : 2023-11-10 DOI: 10.1556/066.2023.00128

Z.Z. Ni, J.T. Li, X.Y. Qian, Y.D. Yong, W.D. Lv, Y.N. Wang, S.M. Zhang, H.K. Sun, G. Peng, Y. Shao, A.H. Chen

{"title":"Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced diabetic mice","authors":"Z.Z. Ni, J.T. Li, X.Y. Qian, Y.D. Yong, W.D. Lv, Y.N. Wang, S.M. Zhang, H.K. Sun, G. Peng, Y. Shao, A.H. Chen","doi":"10.1556/066.2023.00128","DOIUrl":"https://doi.org/10.1556/066.2023.00128","url":null,"abstract":"Abstract Soluble dietary fibre (SDF) is well recognised for its remarkable effectiveness in promoting human health. This study utilised response surface methodology to evaluate the optimal conditions required to extract SDF (U-SDF) from Lentinula edodes via the ultrasonic-assisted hot-water method, and evaluated the hypolipidemic effects and anti-inflammatory effects of U-SDF. The optimal extraction conditions for U-SDF were ultrasonic power of 182 W, extraction time of 2 h, extraction temperature of 81 °C, and solid-liquid ratio of 1:24 (g mL −1 ). Under these conditions, the extraction rate of U-SDF reached 8.08%. U-SDF treatment significantly improved liver and kidney indices in diabetic mice, markedly reduced the levels of plasma triglycerides (TG), total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), and significantly increased the level of high-density lipoprotein-cholesterol (HDL-C) in a dose-dependent manner. U-SDF also improved adipose tissue injury in diabetic mice, significantly decreased the levels of cytokines interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumour necrosis factor-α (TNF-α), and alleviated inflammation of the abdominal aorta. In conclusion, U-SDF from L. edodes is an excellent source of dietary fibres, which exhibit good hypolipidemic and anti-inflammatory activities, suggesting potential applications as a functional additive in diverse food products.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"102 45","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135138003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aflatoxin M1 binding by probiotic bacterial cells and cell fractions 黄曲霉毒素M1与益生菌细胞和细胞组分的结合

4区农林科学

Acta Alimentaria Pub Date : 2023-11-09 DOI: 10.1556/066.2023.00139

C. Adácsi, Sz. Kovács, T. Pusztahelyi

引用次数: 0

Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach 双乳液溶剂蒸发法微胶囊化条件对蜂胶酚类化合物及抗氧化活性的影响

4区农林科学

Acta Alimentaria Pub Date : 2023-11-08 DOI: 10.1556/066.2023.00170

S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, S. Ouchemoukh

{"title":"Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach","authors":"S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, S. Ouchemoukh","doi":"10.1556/066.2023.00170","DOIUrl":"https://doi.org/10.1556/066.2023.00170","url":null,"abstract":"Abstract The aim of this work was to microencapsulate propolis phenolic compounds using polycaprolactone as wall material by double emulsion solvent evaporation (w 1 /o/w 2) . Microencapsulation experiments were carried out by investigating the effect of sample/solvent ratio (10–100 mg mL −1 ), poly(ε-caprolactone) (PCL) concentrations (200–1,000 mg mL −1 ), poly(vinyl alcohol) (PVA) concentrations (0.5–2.5 g mL −1 ), and stirring speed (200–1,000 r.p.m.) on the microencapsulation efficiency of total phenolic content (TPC%) and antioxidant activity of propolis. The best microencapsulation conditions were selected according to the total phenolic amount and their antioxidant activity. Experimental results showed that all microencapsulation conditions had significant effects ( P < 0.05) on total phenolic content and antioxidant activities. The best conditions were: 30 mg mL −1 , 600 mg mL −1 , 2 g mL −1 , and 400 r.p.m. for sample/solvent ratio, PCL concentrations, PVA concentrations, and stirring speed, respectively, with values of 86.98 ± 0.03% for phenolic encapsulation efficiency, 53.81 ± 0.50% for free radical scavenging activity (DPPH), and 45,480 Trolox equivalent, mg TE/100 g dry weight for ferric reducing antioxidant power (FRAP). Under all encapsulation conditions, a significant positive correlation was observed between ferric reducing antioxidant power, free radical scavenging activity, and phenolic content.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"106 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk pH调节对羊奶和牛奶加工奶酪特性的影响

4区农林科学

Acta Alimentaria Pub Date : 2023-10-30 DOI: 10.1556/066.2023.00147

C.V. Raimundi, B.C. Scopel, A.N. Ito, A.A.L. Tribst, G.A.R. Sehn, D. Cavalheiro, E. Rigo

引用次数: 0

Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice 天然发酵酸奶植物乳杆菌YS1对卡拉胶致小鼠血栓形成的预防作用

4区农林科学

Acta Alimentaria Pub Date : 2023-10-30 DOI: 10.1556/066.2023.00174

M.-W. Wang, F. She, J. Song, Y.-Q. Liu, X.–Y. Long, X. Zhao, H.-Q. Hong

{"title":"Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice","authors":"M.-W. Wang, F. She, J. Song, Y.-Q. Liu, X.–Y. Long, X. Zhao, H.-Q. Hong","doi":"10.1556/066.2023.00174","DOIUrl":"https://doi.org/10.1556/066.2023.00174","url":null,"abstract":"Abstract This work used a carrageenan-based thrombosis model to determine the preventative effects of Lactobacillus plantarum YS1 (LPYS1) on thrombus. In thrombotic mice, LPYS1 improved the activated partial thromboplastin time (APTT), while decreasing the thrombin time (TT), prothrombin time (PT), and fibrinogen (FIB) content. In thrombotic mouse serum, LPYS1 decreased the levels of malondialdehyde (MDA), tumour necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), nuclear factor kappa-B (NF-κB), and interleukin-1 beta (IL-1β), while also increasing the activities of superoxide dismutase (SOD) and catalase (CAT). Moreover, LPYS1 upregulated the mRNA expression levels of copper/zinc-SOD (Cu/Zn-SOD), manganese-SOD (Mn-SOD), and CAT in the colon tissues of thrombotic mice, while downregulating those of NF-κB p65, IL-6, TNF-α, and interferon-gamma (IFN-γ) mRNA. In tail vein vascular tissues, LPYS1 suppressed the mRNA expression levels of NF-κB p65, intercellular cell adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and E-selectin. The abundances of both beneficial and pathogenic bacteria were altered by LPYS1. These findings show that LPYS1 has the capacity to protect mice from thrombosis, while also revealing some of the underlying mechanisms of this effect.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"46 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136104450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase 磷酸化通过收紧糖原磷酸化酶的结构，促进死后肉的糖酵解速率

4区农林科学

Acta Alimentaria Pub Date : 2023-10-24 DOI: 10.1556/066.2023.00178

Y. Bai, X. Li, C. Ren, X. Zheng, C. Hou, L. Chen, D. Zhang

{"title":"Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase","authors":"Y. Bai, X. Li, C. Ren, X. Zheng, C. Hou, L. Chen, D. Zhang","doi":"10.1556/066.2023.00178","DOIUrl":"https://doi.org/10.1556/066.2023.00178","url":null,"abstract":"Abstract The activity and structural variation of glycogen phosphorylase (GP) at different phosphorylation levels during incubation at 4 °C were explored in this study. The GP was assigned into four treatments to obtain high/low phosphorylation levels, which were (1) treated with glycogen phosphorylase kinase (Phk) to obtain high phosphorylation level, (2) treated with protein kinase A to obtain high phosphorylation level, (3) treated with alkaline phosphatase to obtain low phosphorylation level, and (4) control. Compared with the control group, the content of α-helix and β-sheet increased and the secondary structure of GP changed from disorder to order after phosphorylation. The activity of GP was increased and its structure was more tightly in the Phk group than that in the control group. The phosphorylation at Ser277, Ser430, Ser809, Thr304, Tyr298, and Tyr525 resulted in tighter spatial structure. In conclusion, phosphorylation of GP enhanced its catalytic activity by making the secondary and spatial structure more orderly, which is of great significance for controlling meat quality by regulating glycolysis.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135268223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0