Springer Science and Business Media LLC

This study sought to analyze the oxidative products [acid value (AV), free fatty acids (FFA), conjugated dienoic acid (CDA), p-anisidine value (p-AV), antioxidant-prooxidant balance (APB) value] and toxic compounds [3-monochloropropane diol (3-MCPD), glycidyl ester (GE)] in edible oils after deep-frying. The deep-frying edible oils evaluated herein included soybean oil (S), palm oil (P), canola oil (C), grape seed oil (G), and a 1:1 blend (SC, SG, PC, PG, and CG). As frying time increased, the level of AV in PC, total FFA contents in CG, and p-AV in CG significantly increased up to 200%, 45.5%, and 410.5%, respectively (p < 0.05). The levels of 3-MCPD, and GE were 0.81–6.28 µg/mL and 0.14–2.84 µg/mL, respectively. The levels of 3-MCPD, GE, CDA, and APB changed significantly as frying time increased. Analysis of the correlation between oxidation products and toxic compounds indicated that the contents of 3-MCPD and palmitic acid were positively correlated.

Four strains of Bacillus amyloliquefaciens with high proteolytic, fibrinolytic, and angiotensin converting enzyme (ACE) inhibitory activities were used to make Bacillus-koji suitable for the production of functional doenjang. Volatile compounds in Bacillus-koji doenjang were analyzed by headspace-solid phase microextraction-GC-MS (HS-SPME-GC-MS) to compare the aroma profile with those of commercially produced doenjang made with traditional meju and with modified koji. Extraction temperatures for SPME were adjusted to 30 and 90°C. Commercial samples contained significantly more esters than Bacillus-koji doenjang and demonstrated a more complex volatile compound profile. Pentanoic acid, butanoic acid, or 2/3-methyl butanoic acid, known as off-flavor compounds in doenjang, were not detected in one of the Bacillus-koji doenjang when extracted at 30°C. From the sensory test results, the cheese character was less intense in Bacillus-koji doenjang than commercial samples, although not all sensory properties projected a significant difference.

“Probiotic” refers to viable microorganisms that promote or support a beneficial balance of the autochthonous microbial population of the gut. In the present study, we isolated and identified one potential probiotic of Lactococcus lactis WH-C1 from Tibetan Kefir grain. We assessed its probiotic and fermentation properties. WH-C1 showed good tolerance in the condition of high bile salt concentration and acidity. Moreover, WH-C1 could remove cholesterol from the culture medium at a percentage of 31.23% during 24 h and it had high capability of exopolysaccharide production. As part of starter culture it gave the better quality yogurt with good mouth feeling and a great viscosity. The solid-phase microextraction-gas chromatography-mass spectrometry analysis showed that fermented milk had 25 kinds of flavor compounds including acids, esters, alcohols, carbonyls, diacetyl, etc. In conclusion, our results showed that WH-C1 is a very promising strain which can be used in various fields.

Zein nanoparticles coated with chitosan were prepared for encapsulation of retinol. The mean particle size of retinol-loaded zein nanoparticles was approximately 300 nm. After coating with chiotsan, the mean particle size increased to >500 nm. The zeta potential of retinol-loaded zein nanoparticles was approximately -30 mV, which was changed to >+24 mV after chitosan coating. The encapsulation efficiency of zein nanoparticles increased from 64.9% to >80% after chitosan coating. The release profile was greatly improved with a chitosan coating, and a slow release rate was observed. FTIR analysis of retinol-loaded chitosan-coated zein nanoaprticles showed cross-linking between zein and retinol through electrostatic interactions. Photochemical stability against UV light was greatly improved to >90% after encapsulation. The concentration of chitosan, the Mw of chitosan, and the zein/chitosan volume ratio were important parameters affecting the properties of nanoparticles.

Trong nghiên cứu này, bột vỏ đậu phộng (PHP) đã được xử lý thông qua kích hoạt cơ học (MA) và chia thành ba nhóm (đối chứng, PHP150 và PHP250). Các tính chất lý hóa bao gồm phân bố kích thước hạt trung bình (MPSD), tính chất bột, độ hòa tan và khả năng tiêu hóa protein in vitro của PHP đã được nghiên cứu. Kết quả cho thấy rằng MA có thể làm giảm kích thước hạt của PHP bằng cách phá huỷ cấu trúc tinh thể của nó, dẫn đến việc tăng cường tính vô định hình và giảm tính tinh thể cũng như kích thước tinh thể. Kết quả về khả năng tiêu hóa protein in vitro và hàm lượng chất xơ thô cho thấy rằng MA đã làm tăng khả năng tiêu hóa protein của PHP lên 43,32% và 74,70% (P < 0,05), trong khi hàm lượng chất xơ thô đã giảm 0,42% và 26,65% (P < 0,05). Những phát hiện này cho thấy tiềm năng ứng dụng lớn của MA trong việc xử lý PHP.

The nutritional quality, sensory attributes, polyphenols and acetogenins content in yoghurt and frozen dessert formulated with soursop pulp were investigated. The addition of soursop pulp to yoghurt and frozen dessert improved the sensory attributes and the nutritional quality of soursop dairy products resulting in a composition of 0.92 and 2.17% of dietary fiber, 11.25 and 9.84 mg/100 g of vitamin C as well as 243.02 and 490.98 mg/100 g of total polyphenols, respectively. Acetogenins were extracted from both dairy products using maceration, sonication, microwave and Soxhlet. Sonication showed to be faster and safer than the other methods for acetogenins extraction. Higher annonacin (an acetogenin) content was found in yoghurt (38 ng/g) than in frozen dessert (15 ng/g). The quantification of bioactive compounds implied the nutraceutical properties to yoghurt and ice cream when they are added with soursop pulp. The results are useful for the consumers seeking healthier foods.

Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottage cheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h) and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did not produce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibit proliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells, based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarum Lb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did not show significant differences in physicochemical properties, but the number of lactic acid bacteria was maintained longer than that in control cheese. These results indicate that L. plantarum Lb41 could potentially be used as a probiotic in foods.

In order to investigate the antioxidant capacity of sedum (dolnamul, Sedum sarmentosum) and to offer a scientific basis for the medicinal use of it, lyophilized sedum leaves were extracted with n-hexane, n-butanol, ethyl acetate, and methanol, respectively. The methanol extract (ME) showed the highest extraction yield, but no significant differences in the extraction yield were observed. The total polyphenol content (TPC) of the ethyl acetate extract (EAE) and the ME was significantly higher than that of the non-polar solvent extracts. The EAE and ME showed the superior antioxidant activities in the DPPH, oxygen radical absorbance capacity (ORAC), and ferric reducing ability of plasma (FRAP) assays. Lipid peroxidation was efficiently inhibited by the addition of the sedum extracts in the ferric thiocyanate (FTC) and thiobarbituric acid reactive substances (TBARS) assays, but significant differences among the tested extracts were not observed. The ME showed the potent lipid peroxidation inhibitory activity comparable to butylated hydroxytoluene (BHT). The correlations between the TPC and the antioxidant activities based on the DPPH, ORAC, and FRAP assays were highly positive (R 2>0.899).

Hai loại phô mai bán cứng, một loại có Monascus purpureus và một loại không có M. purpureus, đã được sản xuất, và tác động của M. purpureus lên các tính chất lý hóa và quá trình phân giải protein đã được đánh giá trong suốt 36 ngày bảo quản. Việc thêm M. purpureus đã thay đổi sự sống còn của vi sinh vật và không có tác động đáng kể lên các tính chất lý hóa của phô mai, bao gồm thành phần khô và độ pH. Dù là ở vỏ hay ở lõi, các chỉ số phân giải protein không có sự khác biệt đáng kể (p>0.05), trong khi có những khác biệt đáng kể về tổng hợp axit amin tự do (FAA) và từng loại FAA giữa các loại phô mai; điều này cho thấy M. purpureus không có tác động đáng kể lên quá trình phân giải protein chính, nhưng ảnh hưởng đến hàm lượng và tỷ lệ của từng loại FAA trong quá trình chín. Phân tích điện di cho thấy sự phân hủy mạnh của αs1-casein ở lõi và trên bề mặt của phô mai, trong khi β-casein bị phân hủy mạnh ở vỏ nhưng ít hơn ở lõi. Vì vậy, Monascus spp. có thể có ứng dụng tiềm năng trong việc sản xuất phô mai.