Acta Alimentaria最新文献_第5页

Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM) 利用响应面法优化乳清粉生产中混合流喷雾干燥参数

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-22 DOI: 10.1556/066.2022.00258

A. Mouzai, A. Kheroufi, L. Afoutni, W. Louaer, M. N. Zidoune, H. Boughellout

{"title":"Optimisation of spray drying parameters using mixed flow in whey powder production using response surface methodology (RSM)","authors":"A. Mouzai, A. Kheroufi, L. Afoutni, W. Louaer, M. N. Zidoune, H. Boughellout","doi":"10.1556/066.2022.00258","DOIUrl":"https://doi.org/10.1556/066.2022.00258","url":null,"abstract":"This work explored the impact of mixed flow spray drying on the physical and functional properties of whey powder without any subsequently added drying agent to increase whey utilisation. Spray drying was performed on a pilot scale using a mixed flow spray dryer. The effects of the inlet air temperature (150–210 °C) and feed flow rate (2–7 L h−1) on several responses such as moisture content, yield, dispersibility, bulk density, and outlet air temperature were investigated using response surface methodology. In addition, with the optimised parameters, Carr index, Hausner ratio, solubility, wettability, hygroscopicity, degree of caking, crystallinity, and morphology of the obtained whey powder were determined. The investigation revealed that feed flow rate is the main parameter influencing all responses. The inlet air temperature significantly affected the bulk, tapped density, and outlet air temperature. The optimal inlet air temperature and feed flow rate for the production of whey powder were 182 °C and 3.2 L h−1, respectively. Under these parameters the moisture content, yield, bulk density, hygroscopicity, and degree of caking of the obtained product were 28.6, 1.80%, 0.24 g cm−3, 16.10 g H2O/g powder, and 85.56%, respectively.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49001581","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

Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method 顺序乳化和冷冻干燥工艺对特级初榨橄榄油的微胶囊化:壁材组成和乳化方法的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-12 DOI: 10.1556/066.2023.00004

D. Chaabane, A. Yakdhane, E. Ayari, K. Klosz, K. Albert, I. Gáspár, M. Ladányi, A. Koris, A. Nath

{"title":"Microencapsulation of extra virgin olive oil by sequential emulsification and freeze drying processes: Effect of wall materials composition and emulsification method","authors":"D. Chaabane, A. Yakdhane, E. Ayari, K. Klosz, K. Albert, I. Gáspár, M. Ladányi, A. Koris, A. Nath","doi":"10.1556/066.2023.00004","DOIUrl":"https://doi.org/10.1556/066.2023.00004","url":null,"abstract":"For a long time, olive oil has been considered for formulation of biopharmaceuticals and received a prestigious place in cuisine for its unique organoleptic and nutritional properties. Nevertheless, oxidation of fatty acids in olive oil provides short shelf-life and undesirable organoleptic properties. Thus, microencapsulation of olive oil is a considerable promising approach to maintain its quality and biological activities. The objective of this investigation was to prepare extra virgin olive oil microcapsule by sequential technologies, such as water emulsification of olive oil with wall material (matrix) and freeze drying of emulsion. The effect of wall material composition was examined to prepare microcapsule of extra virgin olive oil. Different ratios of wall materials such as maltodextrin (MD), carboxymethyl cellulose (CMC), and gum arabic (GA) were used. Furthermore, effects of emulsification technologies, such as homogenisation with rotor–stator homogeniser (RSH) and cross-flow membrane emulsification (CFME) were investigated. The stability of emulsion was higher when emulsion was prepared by RSH; however, the droplet mean diameter (D32) was lower in case of RSH compared to CFME. The highest encapsulation efficiency (EE) was found as 68.96 ± 2.6% when CFME was adopted and composition of wall materials was 15 g MD, 15 g GA, and 5 g CMC.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46008882","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

Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter 反渗透和超滤处理对液体蛋白和蛋白酥皮饼干面糊理化、技术功能和流变特性的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-12 DOI: 10.1556/066.2023.00039

M. Yüceer

{"title":"Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter","authors":"M. Yüceer","doi":"10.1556/066.2023.00039","DOIUrl":"https://doi.org/10.1556/066.2023.00039","url":null,"abstract":"Membrane filtration has a promising advantage in the processing of egg products. In this study, liquid egg whites (LEW) were separately concentrated by using reverse osmosis (RO) and ultrafiltration (UF) techniques. The first aim of this research was to determine the effects of the concentration pre-treatments on the physico-chemical quality criteria (pH, relative whipping capacity, foaming stability, water holding capacity-WHC, colour) and the rheological behaviour (viscosity, oscillation) of LEW samples. The second aim of this research was to investigate the impact of the membrane pre-treatment on meringue's functional quality attributes such as meringue batter density and meringue batter colour values (L*, a*, b*). The average dry matter of LEW was increased from 12% to 23% by the concentration pre-treatment process (RO and UF), and water was removed from the LEW. In addition, the batter density of meringue cookie samples was 0.37 ± 0.01 g mL−1 in UF and RO. The differences between the pH and dry matter values of the ultrafiltration and reverse osmosis treated groups were found to be statistically similar, and it was observed that the elastic modulus (G′) increased with the increase in frequency in the rheological measurements. It has been determined that G′ is higher than G″ in all samples. An elastic/solid-like (G′ > G″) structural behaviour was determined while increasing the frequency value. It was determined that the WHC of LEW treated with RO was higher than of the group treated with UF. The results of the study showed that while reducing transportation and storage costs, the water content of >80% of LEW (raw material-the treated liquid egg white) removed by UF and RO applications can be suitable to produce meringue batter cookies (semi-finished product).","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46399069","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

Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads 黑麦品种、新型工业碾磨馏分和面包中的纤维和短链碳水化合物组成

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-11 DOI: 10.1556/066.2022.00221

Marietta Szentmiklóssy, E. Jaksics, A. Farkas, É. Pusztai, S. Kemény, R. Németh, S. Tömösközi

{"title":"Fibre and short-chain carbohydrate composition in rye varieties, novel industrial milling fractions and breads","authors":"Marietta Szentmiklóssy, E. Jaksics, A. Farkas, É. Pusztai, S. Kemény, R. Németh, S. Tömösközi","doi":"10.1556/066.2022.00221","DOIUrl":"https://doi.org/10.1556/066.2022.00221","url":null,"abstract":"Rye is an important raw material of bread due to tradition and its favourable nutritional and technological qualities. Despite the beneficial fibre composition, a special group of short-chain carbohydrates, the so called FODMAPs (fermentable oligo-, di-, monosaccharides and polyols) may cause problems for patients with irritable bowel syndrome. The aim of our work was to investigate the non-starch carbohydrate (dietary fibre compounds, short-chain carbohydrates) composition of rye varieties, and of their novel milling fractions obtained from industrial milling trials and test loaves made from them. Regarding fibre and short chain carbohydrate composition, rye varieties did not show significant differences. In new subfractions, fibre and FODMAP composition were described, among profiles most of them differ from commonly used flours, independently from variety. The yeast fermentation and baking caused a decrease in water-extractable arabinoxylan content, at the same time increased the substitution pattern of water-extractable arabinoxylans. Furthermore, breadmaking process decreased the fructan content, and therefore increased the fructose level, thus modifying the short-chain carbohydrate composition. Based on our knowledge, this research is among the first ones investigating the fibre and short-chain composition of rye from the seeds to the consumable final products.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43372873","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

Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs 添加迷迭香精油的米粉涂层，可保持鹌鹑蛋的内部、微生物和感官品质

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-05-10 DOI: 10.1556/066.2023.00027

G. Oliveira, C. McManus, C. B. Salgado, P. Pires, V. M. dos Santos

{"title":"Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs","authors":"G. Oliveira, C. McManus, C. B. Salgado, P. Pires, V. M. dos Santos","doi":"10.1556/066.2023.00027","DOIUrl":"https://doi.org/10.1556/066.2023.00027","url":null,"abstract":"Coatings of rice flour (RF), reinforced or not with rosemary essential oil (ROS), were used to evaluate changes in the internal quality of quail eggs stored at room temperature. Quality parameters [egg weight loss (EWL, %), Haugh unit (HU), yolk index (YI), albumen and yolk pH], microbiological (counts of total aerobic mesophilic bacteria and Enterobacteriaceae) and sensory (colour, aroma, odour, texture, taste, and general acceptability) parameters were evaluated during the experiment. Compared to the number of total aerobic mesophilic bacteria on the shell of uncoated eggs (2.02 ± 0.49; 1.78 ± 0.20 log10 CFU mL−1), RF/ROS exhibited significant inhibition effects for these bacteria on 0. (1.16 ± 0.25 log10 CFU mL−1) and 21. (0.84 ± 0.11 log10 CFU mL−1) days of storage at room temperature. On days 7, 14, and 21, RF had no effect on HU (P > 0.05), but eggs coated with RF/ROS had significantly higher HU (P < 0.05) than uncoated eggs from day 14, maintaining grade AA (73.88 ± 2.67) on day 21, while uncoated eggs had grade A (68.90 ± 1.55) at that time. The RF coating reinforced with ROS was a bioactive, efficient, and safe formulation for application based on internal quality, microbiological and sensorial aspects of quail eggs.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44212820","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: 4

HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies HPLC/HILIC法测定不同酿酒工艺生产的葡萄酒中的生物胺

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-04-14 DOI: 10.1556/066.2022.00247

M. Kumsta, T. Helmová, K. Štůsková, M. Baroň, B. Prusova, J. Sochor

{"title":"HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies","authors":"M. Kumsta, T. Helmová, K. Štůsková, M. Baroň, B. Prusova, J. Sochor","doi":"10.1556/066.2022.00247","DOIUrl":"https://doi.org/10.1556/066.2022.00247","url":null,"abstract":"The present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation were compared with wine produced from nonsedimented must spontaneously fermented with malolactic fermentation. Histamine and putrescine concentrations were not significantly different in either variant. The highest concentration of histamine was 0.055 mg L−1, and the highest concentration of putrescine was 1.6 mg L−1 in both variants. Statistically significantly higher values of cadaverine (from 0.06 to 0.07 mg L−1), spermidine (from 0.8 to 1.4 mg L−1), spermine (from 0.15 to 0.25 mg L−1), and isoamylamine (from 0.40 to 0.46 mg L−1) were found in the variant made from nonsedimented must, in which spontaneous malolactic fermentation was performed. The higher concentration of biogenic amines in this variant may be due to the different composition of lactic bacteria during the spontaneous malolactic fermentation. A simplified, unpublished HILIC method of chromatographic separation of biogenic amines without prior deprivation with MS-MS detection was used to determine individual biogenic amines.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46401776","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

Protective effect of sesamol on cognitive impairment in APP/PS1 mice 芝麻酚对APP/PS1小鼠认知障碍的保护作用

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-04-14 DOI: 10.1556/066.2022.00234

Y.L. Xu, Y.D. Zhang, Z.P. Wang, W.W. Chen, C. Fan, J.Q. Xu, T. Wang, S. Rong

{"title":"Protective effect of sesamol on cognitive impairment in APP/PS1 mice","authors":"Y.L. Xu, Y.D. Zhang, Z.P. Wang, W.W. Chen, C. Fan, J.Q. Xu, T. Wang, S. Rong","doi":"10.1556/066.2022.00234","DOIUrl":"https://doi.org/10.1556/066.2022.00234","url":null,"abstract":"To explore the effect of sesamol on the cognition of APP/PS1 mice, 8-week-old APP/PS1 and wild-type male mice were divided into AD model group, AD + sesamol (50 mg kg−1 bw) group, and Control group. Sesamol was orally administered once a day for 5 months. Morris water maze was used to evaluate the learning and memory ability of mice. The number of synapses in the hippocampal neurons was detected by Golgi staining. Nissl staining was used to observe the changes of Nissl bodies in CA1 and CA3 regions of the hippocampus. Western blotting was used to detect the expression of Aβ, SIRT1, BDNF, and p-CREB/CREB in the hippocampus and cortex. Compared with the model group, sesamol decreased the latency period of APP/PS1 mice (P < 0.05) and increased the total number of neuronal dendritic spines in the hippocampal CA3 region, as well as increased the number of Nissl bodies (P < 0.05). Western blotting results showed that sesamol significantly reduced Aβ protein expression in the hippocampus and cortex, increased SIRT1 expression in the cortex, and increased BDNF expression in the hippocampus (P < 0.05). Sesamol improved the learning and memory abilities of APP/PS1 mice probably through increasing the density of neuronal dendritic spines and upregulating the levels of SIRT1 and BDNF.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44764087","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

Anthocyanin based sensory pad for determination of chicken meat spoilage 花青素感官垫测定鸡肉腐败程度

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-03-20 DOI: 10.1556/066.2022.00168

Y. Ipek, Ö. Ertekin

引用次数: 0

Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors 单核增生李斯特菌的抗生素耐药性和生物膜形成能力及亚mic浓度的白醋对这些毒力因子的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-03-16 DOI: 10.1556/066.2022.00239

D. Yüksel, E. Şen

{"title":"Antibiotic resistance and biofilm forming abilities of Listeria monocytogenes and effect of subMIC concentration of white vinegar on these virulence factors","authors":"D. Yüksel, E. Şen","doi":"10.1556/066.2022.00239","DOIUrl":"https://doi.org/10.1556/066.2022.00239","url":null,"abstract":"In the present study, antibiotic resistance profiles and biofilm forming abilities of 9 Listeria monocytogenes isolates obtained from out of 30 retail meat samples were determined, and the effect of commercial white vinegar on these virulence factors in isolates exposed to subMIC concentrations were investigated. All isolates were found to be resistant to cefotixin and oxacillin, 8 isolates (26.6%) to clindamycin, 1 isolate (3.3%) to rifampicin, and 1 (3.3%) isolate was found to show intermediate resistance against clindamycin. Biofilm formation was determined for all the isolates at 22 °C and 37 °C (24 h, 48 h and 72 h). MIC values of white vinegar samples were determined at 3.12% for all isolates. MIC/2 and MIC/4 concentrations of white vinegar increased the biofilm forming capacity of the isolates by 21.2% and 17.1%, respectively. After exposure to MIC/2 concentration of white vinegar for seven days, the antibiotic resistance status of the isolates to tetracycline, rifampicin, and clindamycin changed, and the biofilm forming abilities significantly decreased at 4 °C and 37 °C for 48 h and at 37 °C for 72 h (P < 0.05). The results showed that the use of subMIC concentrations of white vinegar should be avoided in routine sanitation applications.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46185550","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

Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran 伊朗东部Birjand地区鸡产ESBL和AmpC大肠杆菌的表型和基因型评价

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-03-15 DOI: 10.1556/066.2022.00164

A. Arefinejad, M. Khodadadi, T. Zeinali, M. Yousefi

{"title":"Phenotypic and genotypic evaluation of ESBL- and AmpC-producing Escherichia coli isolated from chicken distributed in Birjand, East of Iran","authors":"A. Arefinejad, M. Khodadadi, T. Zeinali, M. Yousefi","doi":"10.1556/066.2022.00164","DOIUrl":"https://doi.org/10.1556/066.2022.00164","url":null,"abstract":"The aims of the present study were to detect Escherichia coli in chicken distributed in Birjand, to investigate the prevalence of ESBL and AmpC beta-lactamases producers among them, and to identify their antibiotic resistance patterns. The study was conducted on 150 chicken samples, and the antimicrobial susceptibility patterns were determined by the Kirby–Bauer disk diffusion method. Phenotypic identification of ESBL and AmpC was performed by the combined disk test (CDT). The specific genes of ESBL and AmpC beta-lactamases were detected using two multiplex PCR (m-PCR) assays. According to our results, 116 out of 150 chicken samples were contaminated with E. coli. Moreover, the highest resistance of E. coli isolates was observed to trimethoprim/sulfamethoxazole (46%), ampicillin (40%), and amoxicillin (29.33%). In the molecular confirmation step, among 17 (11.33%) beta-lactamase producers, five samples contained the blaCTX-M14 gene (3.33%), two samples contained blaDHA (1.33%) and blaCTX-M3 gene (1.33%), and just one sample carried blaCMY-2 gene (0.66%). The blaSHV and blaTEM genes were not detected in any strains isolated from the chicken samples. This study showed the contamination of chicken with antibiotic-resistant E. coli. Therefore, it is recommended that veterinarians be more precautious in prescribing antibiotics.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43900840","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