| 1. |
- Abdollahi, Mehdi, 1985, et al.
(författare)
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Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
- 2019
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 101, s. 678-684
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Tidskriftsartikel (refereegranskat)abstract
- The impacts of variation in fish filleting by-products origin including white muscle (cod), dark muscle (herring) and farmed fish (salmon) on physicochemical and gel-forming properties of protein recovered using the pH-shift method were studied. The effects of different solubilization pHs (acid or alkaline) on protein yield/composition, and its properties were also studied. Alkaline version (pH 11.5–12.5) resulted in maximum protein yield for the three resources which ranked them as: salmon > herring > cod. Increasing solubilization pH from 11.5 to 12.5 increased protein yield in salmon and herring, while maximum protein yield of cod was obtained at pH 12. However, increasing solubilization pH from 11.5 to 12.5 required a two-fold higher amount of alkali compared to the adjustment to 11.5. All recovered proteins had gel-forming capacity; however, cod gels showed higher WHC and breaking force compared with salmon and herring protein gels. Increasing solubilization pH from 11.5 to 12.5 negatively affected the breaking force and color of the salmon and cod protein gels, but improved heme pigment removal, breaking force and whiteness of herring protein gels. The pH-shift process thus showed good potential for recovering high quality protein from the by-products, but protein solubilization pH should be carefully selected based on the target species.
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| 2. |
- Bagon, Bernadette B., et al.
(författare)
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Comparative exoproteome analyses of Lactobacillus spp. reveals species-and strain-specific proteins involved in their extracellular interaction and probiotic potential
- 2018
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier. - 0023-6438 .- 1096-1127. ; 93, s. 420-426
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Tidskriftsartikel (refereegranskat)abstract
- Due to their health-promoting effects, the probiotic applications of lactobacilli have been investigated. Aside from their basic cellular functions, the extracellular activities of probiotic lactobacilli influence their establishment and interaction with the host. Many extracellular proteins play important roles in bacterial colonization and survival in their host's gastrointestinal environment. In this study, we compared the exoproteome of three lactobacillus strains isolated from the gastrointestinal tracts of pigs and chickens, namely, Lactobacillus mucosae LM1, L. johnsonii PF01, and L. johnsonii C1–10. Extracellular proteins collected in the mid-logarithmic growth phase were identified and quantified using a Q Exactive™ Orbitrap mass spectrometer (MS). Of 99 total extracellular proteins, 83% belonged to L. mucosae LM1; L. johnsonii PF01 strains had fewer extracellular proteins. Enolase, which is involved in the glycolysis pathway and has moonlighting functions in the adhesion of probiotic bacteria, was found in the core exoproteomes of the three strains. The most abundant proteins of each strain were phosphoketolase in L. mucosae LM1, aggregation-promoting factor in L. johnsonii PF01, and levansucrase in L. johnsonii C1–10. The observed differences between these three exoproteomes in terms of cellular and molecular function elucidate the extracellular activities of these isolates.
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| 3. |
- Berta, M., et al.
(författare)
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Effect of viscoelasticity on foam development in zein-starch dough
- 2015
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 63:2, s. 1229-1235
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Tidskriftsartikel (refereegranskat)abstract
- Above the zein glass transition temperature (similar to 40 degrees C), the viscoelasticity of zein-starch dough is similar to that of gluten. This is of interest because this dough might be used to develop gluten-free products, although it has certain limitations such as workability and aging at room temperature. The most effective way to decrease the dough glass transition temperature is to use a plasticizer, which also influences the viscosity. In this study, viscoelastic zein-starch dough samples were prepared with several concentrations of citric acid as the plasticizer, and the effect of viscoelasticity on crumb structure formation during baking was investigated. Extensional viscosity was correlated with the average bubble size after baking. We found that viscosity could be predicted for this system by measuring the shear viscosity, whereby the Trouton ratio was near-constant for the range of plasticizer concentrations investigated. In addition, our dynamic mechanical analysis (DMA) revealed that bubble growth occurs mainly when the dough reaches 100 degrees C, due to a combination of steam formation and thermal softening of the matrix. At higher temperatures, hardening occurs due to drying and zein crosslinking. (C) 2015 Elsevier Ltd. All rights reserved.
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| 4. |
- Eliasson, Lovisa, et al.
(författare)
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Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction
- 2017
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 85, s. 510-516
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Tidskriftsartikel (refereegranskat)abstract
- To improve the extraction efficiency of anthocyanins from bilberry press cake using pressurized carbon dioxide, the combined effect of drying technique and bilberry press cake particle size was assessed. Pressurized carbon dioxide using ethanol as co-solvent was compared with a simple and efficient solvent extraction using methanol. The press cake with large (>710 mm) size particles had a higher anthocyanins content (84 g/kg dry matter to 87 g/kg dry matter) than did the small (<710 mm) size particles (60 g/kg dry matter to 65 g/kg dry matter). Although, the large size particles contained more anthocyanins, more efficient anthocyanins extraction using pressurized carbon dioxide extraction was obtained with the small than the large size particles. The press cake dried by freeze-drying generated a powder with smaller particles and lower bulk density than either the microwave-assisted hot-air-dried or hot-airdried powders. In comparison to methanol extraction, the most efficient anthocyanins extraction was obtained from the freeze-dried small size particles. This work showed that there is a potential to improve the extraction efficiency of anthocyanins extracted by pressurized carbon dioxide by selecting appropriate drying technology and particle size distribution of the press cake.
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| 5. |
- Gringer, Nina, et al.
(författare)
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Recovery of biomolecules from marinated herring (Clupea harengus) brine using ultrafiltration through ceramic membranes
- 2015
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 1096-1127 .- 0023-6438. ; 63:1, s. 423-429
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Tidskriftsartikel (refereegranskat)abstract
- Marinated herring processing brines, which are usually discarded, are rich in salt, protein, non-protein nitrogen, iron, fatty acids, antioxidant and even possess enzymatic activity. This study investigated the performance of ceramic ultrafiltration of two herring spice brines with a major focus on recovery of high value biomolecules such as proteins, fatty acids, minerals, and phenolic compounds. Chemical and biological oxygen demand (COD, BOD5) as well as total suspended solids (TSS) were also measured to follow the performance of the ultrafiltration. The retentates contained 75–82% ( 95% TSS and >85% iron was obtained using the ceramic membranes. The two permeates generated were both fat-free and contained approx. 2% of the proteins compared to the unfiltered brines, and the retention of the phenolic compounds were ranged from 0 to 39%. The results presented in this work demonstrate that ceramic ultrafiltration can recover biomolecules from marinated herring brines although pre-filtration optimization is still needed.
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| 6. |
- Hefni, Mohammed E., et al.
(författare)
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Folate content in processed legume foods commonly consumed in Egypt
- 2014
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 57:1, s. 337-343
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Tidskriftsartikel (refereegranskat)abstract
- Industrial food processing and household cooking are reported to affect folate content. This study examined the effects of industrial and household processing methods on folate content in traditional Egyptian foods from faba beans (Vicia faba) and chickpeas (Cicer arietinum). Overnight soaking increased folate content by ∼40–60%. Industrial canning including soaking, blanching and retorting did not affect folate content (p = 0.11) in faba beans, but resulted in losses of ∼24% (p = 0.0005) in chickpeas. Germination increased folate content 0.4–2.4-fold. Household preparation increased the folate content in germinated faba bean soup (nabet soup) one-fold and in bean stew (foul) by 20% (p < 0.0001). After deep-frying of falafel balls made from soaked faba bean paste, losses of 10% (p = 0.2932) compared with the raw faba beans were observed. The folate content (fresh weight) in the traditional Egyptian foods foul and falafel and in the beans in nabet soup was 30 ± 2, 45 ± 2 and 56 ± 6 μg/100 g, respectively. The traditional Egyptian foods foul, falafel and nabet soup are good folate sources and techniques like germination and soaking, which increase the folate content, can therefore be recommended.
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| 7. |
- Hefni, Mohammed E., et al.
(författare)
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Increasing the folate content in Egyptian baladi bread using germinated wheat flour
- 2011
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 44:3, s. 706-712
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Tidskriftsartikel (refereegranskat)abstract
- The main objective of this study was to increase the folate content in Egyptian baladi bread using germinated wheat flour (GWF). The effect of germination temperature and drying conditions on the folate content of wheat grains was studied. Wheat flour was substituted with unsieved and sieved GWF at different levels and the effects on folate content and the rheological properties of dough were determined. Germination of wheat grains resulted in a 3- to 4-fold higher folate content depending on the germination temperature. Maximum folate content (61 mu g/100 g dry matter (DM)) occurred at 30 degrees C. Drying did not affect folate content in germinated grains. After replacement with GWF, folate content in both flour and bread increased 1.5- to 4-fold depending on the level of replacement. Rheological properties of dough were adversely affected by increasing replacement level (as determined by farinograph). While the folate content in bread was as high as 66 mu g/100 g DM at complete replacement of flour with sieved GWF, the bread was dark and layers were not separated. After replacement of half of the flour with sieved GWF (50 g/100 g), the baladi bread was acceptable with respect to colour and layer separation. The folate content in this bread was 50 mu g/100 g DM, compared with 30 mu g/100 g DM in bread without GWF (0 g/100 g). (c) 2010 Elsevier Ltd. All rights reserved.
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| 8. |
- Höglund, Evelina, et al.
(författare)
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Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
- 2018
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 92, s. 422-428
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Tidskriftsartikel (refereegranskat)abstract
- Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/min, temperature profile 135-128-89-69 °C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.
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| 9. |
- Langton, Maud, et al.
(författare)
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Effects of added inulin and wheat gluten on structure of rye porridge
- 2016
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Ingår i: Food Science and Technology. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 66, s. 211-216
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Tidskriftsartikel (refereegranskat)abstract
- The aim was to study the microstructure and distribution of components of rye porridge enriched with different inulin and gluten proportions (0:0,3:9, 6:6, 9:3), and their relationship with texture. Inulin was labeled with fluorescein isothiocyanate (FITC) prior to its addition to the porridges, and multiple staining was applied to cryosections in order to also observe other components of the porridges. Porridge structure consisted of grain fragments and a continuous phase formed by released amylose, starch granules and protein. Addition of inulin and gluten to rye porridge partly hindered starch gelatinization due to their water binding capacity. The green fluorescence from FITC-labeled inulin was brighter in detached starch granules in the continuous phase, indicating greater interaction of inulin with starch than with protein. Viscosity was lower in those porridges with high inulin content and low gluten content. Solubilized inulin created a protective layer around starch granules limiting their swelling and amylose release, which may explain the differences in viscosity between the porridges and could have further influence in starch digestibility. (C) 2015 Elsevier Ltd. All rights reserved.
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| 10. |
- Lindahl, Gunilla
(författare)
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Consumer acceptability of differently processed bacons using raw materials from entire males
- 2013
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Ingår i: Food Science and Technology. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 51, s. 205-210
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Tidskriftsartikel (refereegranskat)abstract
- Assessors trained for recognizing skatole flavour, nevertheless identified the odour and flavour of skatole for more samples and technologies than the consumers did. However, trained sensory panellists could not identify taint in all dry salted bacons fermented with Staphylococcus xylosus even at a skatole level of 0.43 mg/kg fat. Sufficient liquid smoke in brine injected bacons masked the skatole flavour of bacons having 0.43 mg skatole/kg fat. (C) 2012 Elsevier Ltd. All rights reserved.
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