Applied Food Research最新文献_第3页

Sprouting days: Its influence on quality characteristics of millet and sorghum flour 发芽天数：对小米和高粱粉质量特性的影响

Applied Food Research Pub Date : 2024-09-24 DOI: 10.1016/j.afres.2024.100518

Maxwell Adu , Solomon Odoi Anim , William Odoom , Charles Adomako , Ryan Kusi Osei-Asibey

{"title":"Sprouting days: Its influence on quality characteristics of millet and sorghum flour","authors":"Maxwell Adu , Solomon Odoi Anim , William Odoom , Charles Adomako , Ryan Kusi Osei-Asibey","doi":"10.1016/j.afres.2024.100518","DOIUrl":"10.1016/j.afres.2024.100518","url":null,"abstract":"<div><div>Sorghum and millet are among the most important cereal crops consumed worldwide, with production concentrated in many developing countries in Africa and Asia. Malting is a traditional cheap method adopted to improve sorghum and millet utilization in agribusiness and various households. This study determined the impact of sprouting duration on the quality characteristics of flours from sorghum and millet. The proximate, physicochemical and functional properties were observed in raw (0 day) and malted flours (2, 4, and 6 days). From the results, physicochemical properties generally increased (pH (4.79–6.17), TSS (1.40–5.16 <sup>o</sup>Brix), and TA (1.02–1.99 %)) with sprouting period for both millet and sorghum flours. Also, whilst proximate parameters such as ash (1.05–2.55 %), fat (1.69–10.55 %), and energy content (377.58–412.18 kcal) of malted millet and sorghum followed an increasing trend, fiber (1.98–1.68 %) and carbohydrate (89.10–78.67 %) decreased with increasing sprouting days. Again, with the exception of water holding capacity (1.75–2.33 %) which increased with the increase in sprouting days, all other functional properties (bulk density (0.59–0.54 g/ml), loose density (0.56–0.45 g/ml), oil holding capacity (2.50–1.45 %), and swelling index (1.07–1.02 %) declined in the malted millet flour. In the case of malted sorghum, bulk (0.64–0.59 g/ml) and loose (0.57–0.50 g/ml) densities observed a general decline while all other functional properties (water holding capacity, oil holding capacity, and swelling index of sorghum flour) revealed no obvious trend with sprouting days. This study revealed that sprouting duration has a significant impact on the quality parameters of both sorghum and millet flours. It is therefore important to explore such sprouted grain flours for possible incorporation in breakfast cereals, infant foods, and bakery products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100518"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron 对添加了微胶囊铁的酸奶的理化、生物活性和感官特性的评估

Applied Food Research Pub Date : 2024-09-24 DOI: 10.1016/j.afres.2024.100525

Juliana Maricielo Nole-Jaramillo , Henry Daniel Muñoz-More , Luis Alberto Ruiz-Flores , Karina Silvana Gutiérrez-Valverde , Diana María Nolazco-Cama , Clara Raquel Espinoza-Silva , Luis Alfredo Espinoza-Espinoza

{"title":"Evaluation of the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron","authors":"Juliana Maricielo Nole-Jaramillo , Henry Daniel Muñoz-More , Luis Alberto Ruiz-Flores , Karina Silvana Gutiérrez-Valverde , Diana María Nolazco-Cama , Clara Raquel Espinoza-Silva , Luis Alfredo Espinoza-Espinoza","doi":"10.1016/j.afres.2024.100525","DOIUrl":"10.1016/j.afres.2024.100525","url":null,"abstract":"<div><div>Iron deficiency anemia is a public health issue; this condition causes psychomotor development disorders and impairs cognitive functions. Various fortification practices have been developed for foods such as yogurt; however, interactions between nutrients and minerals often result in product rejection. Therefore, the aim of this research was to evaluate the physicochemical, bioactive, and sensory properties of yogurt fortified with microencapsulated iron. Formulations of the encapsulant composed of chitosan, sodium alginate, and maltodextrin were developed, using 6 % (w/v) coating material and 3 % (w/v) ferrous sulfate. The best result of microencapsulation revealed a yield of 45.86 %, efficiency of 60.79 %, moisture content of 13.48 %, and an iron load of 1.36 mg/50 mg. For fortification, 200 mg of microcapsules were used in 250 mL of yogurt. The evaluation of this fortification was conducted twice per week, two days apart, over a period of 10 days. pH and total soluble solids increased, the acidity index decreased during storage, and the peroxide percentage was not affected. It was found that the fortified yogurt did not retain water well, leading to increased whey separation and changes in firmness. Proximal and color analyses of the fortified and control yogurt samples showed no significant difference (<em>P</em> > 0.05). The total phenol content decreased during storage, and the sensory evaluation indicated no significant difference in the acceptance of both samples.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100525"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Spider web-reinforced chitosan/starch biopolymer for active biodegradable food packaging 用于活性生物可降解食品包装的蜘蛛网增强壳聚糖/淀粉生物聚合物

Applied Food Research Pub Date : 2024-09-24 DOI: 10.1016/j.afres.2024.100526

Welela M. Kedir, Abiyot Kelecha Geletu, Getabalew Shifera Weldegirum

{"title":"Spider web-reinforced chitosan/starch biopolymer for active biodegradable food packaging","authors":"Welela M. Kedir, Abiyot Kelecha Geletu, Getabalew Shifera Weldegirum","doi":"10.1016/j.afres.2024.100526","DOIUrl":"10.1016/j.afres.2024.100526","url":null,"abstract":"<div><div>In this study, starch (ST), chitosan (CH), spider silk (SW), and their hybrid composite bioplastics were fabricated and examined for physicochemical and mechanical properties. The essential oils (EOs) of <em>Rosmarinus officinalis</em> were encapsulated to enhance their biological application. The prepared composite films were characterized using various spectroscopic techniques such as XRD, SEM, GCMS–, UV–VIS, TGA, and FTIR spectroscopy. The antimicrobial activity of the prepared film was tested against <em>S. aureus</em> bacterial and <em>C. albican</em> fungal strains which showed a greater zone of inhibition for the composite film encapsulated with EOs. The biodegradability of the synthesized film was evaluated for 60 days in soil under laboratory conditions. The composite film containing spider web and essential oil significantly improved mechanical properties. The physicochemical results, such as moisture, solubility, swelling, transmittance, opacity, and water vapor permeability, of the prepared bioplastic were comparable with those of the control plastic. The EO-based film had greater antioxidant activity against DPPH, hydrogen peroxide, and phosphomolybdenum assays, with an inhibition range of 60–70 %. The addition of spider web and essential oil to the chitosan/ starch film significantly increased the shelf life of <em>injera</em> and tomatoes for 7 and 10 days, respectively for the EO-based film. The biodegradability of the synthesized film has shown a great reduction in the weight and growth of microorganisms. In general, the CH/ST/SW and CH/ST/SW/EOs composite films have greater mechanical, biological, physicochemical, and potential improvement of food shelf life applied as either coating or packaging material.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100526"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

NaCl addition increased the stabilization ability of Pickering emulsion stabilized by tannic acid-crosslinked silver carp spine bone pepsin enzyme hydrolyzed gelatin nanoparticle conjugates 添加氯化钠可提高鞣酸交联鲢鱼刺骨胃蛋白酶水解明胶纳米颗粒共轭物稳定的皮克林乳液的稳定能力

Applied Food Research Pub Date : 2024-09-24 DOI: 10.1016/j.afres.2024.100522

Wenjuan Wu , Guangyi Kan , Lijia Chen , Xichang Wang , Jian Zhong

{"title":"NaCl addition increased the stabilization ability of Pickering emulsion stabilized by tannic acid-crosslinked silver carp spine bone pepsin enzyme hydrolyzed gelatin nanoparticle conjugates","authors":"Wenjuan Wu , Guangyi Kan , Lijia Chen , Xichang Wang , Jian Zhong","doi":"10.1016/j.afres.2024.100522","DOIUrl":"10.1016/j.afres.2024.100522","url":null,"abstract":"<div><div>Polyphenol crosslinking is a promising method to improve the properties of a protein. Herein, the effects of tannic acid-crosslinking and NaCl addition on the properties of silver carp spine bone hydrolyzed gelatin nanoparticles were explored. PEHG was extracted with pepsin (6 U/g silver carp spine bone) and then self-assembled into nanoparticles (named as PEHG6). Tannic acid-crosslinked PEHG6 nanoparticle conjugates (named as PEHG6-TA) were synthesized by covalently crosslinking ≥ two PEHG nanoparticles with one TA molecule. The effects of NaCl addition and heating pretreatment on the Pickering emulsion stabilization ability of PEHG6-TA were studied. The results suggested that PEHG6-TA induced faster droplet coalescence, slower liquid-gel transition, and lower creaming stability of Pickering emulsions than PEHG6 did. NaCl addition delayed the liquid-gel transition and decreased the creaming stability of PEHG6-stabilized Pickering emulsions, whereas it speeded the liquid-gel transition and increased the creaming stability of PEHG6-TA-stabilized Pickering emulsions. PEHG6-TA induced more stable Pickering emulsion droplets against coalescence after the heating pretreatment than PEHG6 did. Heating pretreatment promoted the liquid-gel transition of PEHG6-TA-stabilized Pickering emulsions. Heating pretreatment temperatures had no obvious effect on the creaming stability of both PEHG6-stabilized and PEHG6-TA-stabilized Pickering emulsions. This work provided useful information to understand the effect of polyphenol crosslinking on the properties of protein nanoparticles.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100522"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142322112","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk 研究乳过氧化物酶活化与热处理或尼生素对生牛奶微生物质量的影响

Applied Food Research Pub Date : 2024-09-21 DOI: 10.1016/j.afres.2024.100521

Chedia Aouadhi , Souhir Kmiha , Faten Trakhna , Abderrazak Maaroufi

{"title":"Study the effect of lactoperoxidase activation in combination with heat treatment or nisin on the microbiological quality of raw milk","authors":"Chedia Aouadhi , Souhir Kmiha , Faten Trakhna , Abderrazak Maaroufi","doi":"10.1016/j.afres.2024.100521","DOIUrl":"10.1016/j.afres.2024.100521","url":null,"abstract":"<div><div>The aim of the current study was to improve the microbiological quality of raw cow milk by activating the lactoperoxidase system using either nisin or heat treatment. A central composite experimental design with three factors was used to evaluate the effect of thiocyanate (SCN), hydrogen peroxide (H<sub>2</sub>0<sub>2</sub>) and nisin on the microbiological quality of raw milk. The experimental response was measured in terms of the logarithmic reduction in total microbial, total coliforms count, yeasts and molds. Our results indicate that the combination of both treatments was highly effective in destroying various microorganisms. In fact, the optimal values of each parameter (SCN, H<sub>2</sub>0<sub>2</sub> and nisin) for a 6log, 5log and 4log reductions of the initial number of total aerobic mesophilic bacteria, coliforms, yeasts and molds were around 7 mg/L of SCN, 15 mg/L of H<sub>2</sub>0<sub>2</sub> and 50 IU/mL of nisin, obtained after 72 h of incubation at 25 °C. Concerning the LPS activation at moderate temperature, our data suggest that this combination was very effective in destroying different microorganisms. Certainly, the total destruction of coliforms, yeasts and molds was noted after 96 h incubation at 25 °C after LPS activation for 4 h and 6 h followed by heat treatment (63 °C for 30 min). These results highlight a synergistic effect between the LPS activation and nisin or heat treatment in preserving microbiological quality of raw milk for 72 h or 96 h at 25 °C, respectively. Such treatments could be implemented by the dairy industry to enhance the quality of fresh milk and consequently of dairy products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100521"},"PeriodicalIF":0.0,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Whole grain pearl millet-based gluten-free bread: A novel alternative with nutrition and sensory appeal 全谷物珍珠小米无麸质面包：具有营养和感官吸引力的新型替代品

Applied Food Research Pub Date : 2024-09-21 DOI: 10.1016/j.afres.2024.100520

Etiene Valéria de Aguiar, Ana Carolina Ladeia Solera Centeno, Fernanda Garcia dos Santos, Vanessa Dias Capriles

引用次数: 0

Microencapsulation of flaxseed oil by complex coacervation of with apricot tree (Prunus armeniaca L.) gum and low molecular chitosan: Formation and structural characterization 通过与杏树胶和低分子壳聚糖的复合共凝胶对亚麻籽油进行微胶囊化：形成和结构表征

Applied Food Research Pub Date : 2024-09-20 DOI: 10.1016/j.afres.2024.100519

Mehrnoosh Dabiri Movahed, Mohammad Ali Sahari, Mohsen Barzegar

{"title":"Microencapsulation of flaxseed oil by complex coacervation of with apricot tree (Prunus armeniaca L.) gum and low molecular chitosan: Formation and structural characterization","authors":"Mehrnoosh Dabiri Movahed, Mohammad Ali Sahari, Mohsen Barzegar","doi":"10.1016/j.afres.2024.100519","DOIUrl":"10.1016/j.afres.2024.100519","url":null,"abstract":"<div><div>Chitosan and <em>Prunus armeniaca</em> gum exudate complex coacervation was developed to encapsulate the flaxseed oil (FSO), which is high in polyunsaturated fatty acids (PUFAs). Flaxseed oil microcapsules were produced by complex coacervation method using chitosan (CH; low molecular weight); 1 % w/v), apricot tree's (<em>Prunus armeniaca</em> L.) gum (PAGE; 0.05, 0.1 and 0.2 % w/v), tween 40 and potassium hydroxide, as a cross-linking agent, the various ratios of CH/PAGE (1:1, 2:1 and 3:1) and different ratios of wall: core ratios (20:1, 30:1 and 40:1) was considered. Also, the characteristics of microcapsules were investigated using SEM, DLS, DSC, FTIR, SGF, as well as encapsulation efficiency (EE %), antioxidant and chemical properties, release behavior, morphological of microcapsules and unencapsulated oil. The optimum microsphere termed M4 was selected which was composed of CH: PAGE ratio of 3:1 with PAGE concentration of 0.05 % and the FSO to biopolymer ratio of 1:20, based on its higher EE %, antioxidant activity, oxidative stability, and lower release rate. Morphological properties by SEM indicated that using excessive concentrations of PAGE (0.1 and 0.5 %) led to non-uniform coacervates which led to reduction of EE % and increase in surface oil. DSC and FTIR analysis indicated that FSO was physically entrapped within the complex polyelectrolytes structure. Complex coacervation is a promising method to preserve the highly sensitive FSO to oxidation and the produced microspheres can be used to promote functional food products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100519"},"PeriodicalIF":0.0,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277250222400129X/pdfft?md5=76e68de88ca0fdff2ba2ab434cb330f8&pid=1-s2.0-S277250222400129X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds 常压冷等离子体（ACP）处理对奇异籽（Salvia hispanica L.）技术特性的影响

Applied Food Research Pub Date : 2024-09-19 DOI: 10.1016/j.afres.2024.100517

Neda Mollakhalili-meybodi , Narjes Jamali , Mehdi Sharifian , Mohammad Kiani , Amene Nematollahi

{"title":"Effect of atmospheric pressure cold plasma (ACP) treatment on technological characteristics of chia (Salvia hispanica L.) seeds","authors":"Neda Mollakhalili-meybodi , Narjes Jamali , Mehdi Sharifian , Mohammad Kiani , Amene Nematollahi","doi":"10.1016/j.afres.2024.100517","DOIUrl":"10.1016/j.afres.2024.100517","url":null,"abstract":"<div><div>The highly nutritious nature of chia seeds drives its increased utilization by the consumer and industries. This study is done to investigate the impact of atmospheric pressure cold plasma (ACP) based on air gas and dielectric barrier discharge (DBD) design. ACP treatment as an emerging non-thermal processing at different time (3 and 8 min) and voltage (6.5 and 8.5 kV) on technological characteristics of chia seeds including physicochemical, rheological, thermal, textural and morphological characteristics which are generally induced by carbohydrate and protein fraction. Results indicated an increase in water absorption index (10.36 ± 0.10 g/g), swelling power (10.43 ± 0.94 g/g) and decrease in gelatinization enthalpy (313.7 ± 0.9 J/g) at samples treated for 8 min at 8.5 kV. The lowest hardness (1390.5 ± 50.4 g) and highest peak temperature (94.79 ± 0.5 °C) is also observed at samples treated for 3 min at 8.5 kV. Changes in technological properties observed through ACP treatment are generally determined by the interaction of plasma activated species with molecular components, their depolymerization and cross-link formation as verified by FTIR analysis. Regarding, ACP treatment influences the structure of protein and carbohydrate macromolecules on the basis of its intensity.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100517"},"PeriodicalIF":0.0,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224001276/pdfft?md5=1d74c6372cbb23b5ee586f437419b149&pid=1-s2.0-S2772502224001276-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential 利用开心果绿壳提取物制作具有抗氧化和抗糖尿病潜力的无糖松饼

Applied Food Research Pub Date : 2024-09-19 DOI: 10.1016/j.afres.2024.100510

Amin Karimi , Amir pouya Ghandehari Yazdi , Mohsen Barzegar , Mohammad Rahmati , Nooshin Bazsefidpar , Arash Soltani , Seid Mahdi Jafari

{"title":"Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential","authors":"Amin Karimi , Amir pouya Ghandehari Yazdi , Mohsen Barzegar , Mohammad Rahmati , Nooshin Bazsefidpar , Arash Soltani , Seid Mahdi Jafari","doi":"10.1016/j.afres.2024.100510","DOIUrl":"10.1016/j.afres.2024.100510","url":null,"abstract":"<div><div>The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of α-amylase and α-glucosidase activities, storage stability (peroxide value and TBA), physicochemical, and sensory properties of muffins were investigated. The antioxidant activity of samples containing 4 % PGHE, demonstrated a 22-fold increase compared to the control. Furthermore, muffins containing PGHE displayed higher oxidation stability over a 14-day storage period. PGHE could improve α-amylase and α-glucosidase inhibitory activities of muffins up to 7-fold and 2-fold, respectively. Texture analysis revealed that increasing the amount of PGHE decreased the hardness, gumminess, and chewiness of muffins. Incorporation of PGHE into samples had a significant effect on the color. The muffins containing 2 % PGHE had an overall acceptance that was not significantly different from the control.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100510"},"PeriodicalIF":0.0,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142318690","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat 介质阻挡放电（DBD）冷等离子体处理对降低黄曲霉毒素 B1 含量和燕麦理化性质的影响

Applied Food Research Pub Date : 2024-09-19 DOI: 10.1016/j.afres.2024.100515

Mandana Dousti , Moein Bashiry , Parvin Zohrabi , Vahid Siahpoush , Asma Ghaani , Khadije Abdolmaleki

{"title":"The effect of dielectric barrier discharge (DBD) cold plasma treatment on the reduction of aflatoxin B1 and the physicochemical properties of oat","authors":"Mandana Dousti , Moein Bashiry , Parvin Zohrabi , Vahid Siahpoush , Asma Ghaani , Khadije Abdolmaleki","doi":"10.1016/j.afres.2024.100515","DOIUrl":"10.1016/j.afres.2024.100515","url":null,"abstract":"<div><div>Cold plasma is an emerging technology that has increased in demand because of consumers’ desire for fresh, safe and minimally processed food products. Aflatoxin B<sub>1</sub> is one of the main mycotoxins that is usually found in cereals, especially oats. This study was conducted to determine the effect of DBD cold plasma on aflatoxin B<sub>1</sub> and the physicochemical characteristics of oats. Whole oat grains were subjected to DBD plasma treatment for 1, 3, and 6 min at powers of 32, 37, and 42 W. Untreated samples were also evaluated as controls. The results showed that DBD treatment had the greatest reduction in 6 min and power 37, which reduced AFB<sub>1</sub> concentration by 82%. Furthermore, there was no significant difference for some qualitative parameters such as protein and pH compared with the control sample, whereas the peroxide value and β-glucan increased and alpha-tocopherol decreased. The farinograph test showed that the improvement in water absorption capacity, dough stability, dough development time, and the degree of softening decreased. In addition, the viscosity of treated sample was reduced compared with that of the control sample. This study showed that DBD plasma had an effective reduction in aflatoxin AFB<sub>1</sub>, and it also improved the technological properties.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100515"},"PeriodicalIF":0.0,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772502224001252/pdfft?md5=1fcf07492a0cfa45785458128e58e215&pid=1-s2.0-S2772502224001252-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0