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1.
Validation of analytical method for α‐dicarbonyl compounds using gas chromatography–nitrogen phosphorous detector and their levels in alcoholic beverages
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Jun‐Hyun Jeong Jiyoon Cha Kwang‐Geun Lee 《International Journal of Food Science & Technology》2017,52(6):1491-1497
This study aimed to establish an analytical method for α‐dicarbonyl compounds (α‐DCs) including glyoxal, methylglyoxal and diacetyl, to determine the content of α‐DCs in 101 various alcoholic beverages using gas chromatography–nitrogen phosphorous detector (GC‐NPD) and to perform exposure assessment. The limit of detection and limit of quantification for α‐DCs were 0.05–0.22 and 0.15–0.70 μg g?1, respectively. The accuracy and precision were validated in five matrices. The raspberry fruit wine had the highest value at 139.74 μg g?1 total α‐DCs. The lowest α‐DC concentration among the beverages was detected in rice wine (Makgeolli) at 1.59 μg g?1. The levels of α‐DCs in various samples were detected as follows: 1.59–56.68 μg g?1 in rice wine (Makgeolli), 2.73–16.77 μg g?1 in beer, 8.22–139.74 μg g?1 in fruit wine and 8.17–91.56 μg g?1 in rice wine (Cheongju). The estimated daily intake of α‐DCs in the intake‐only group and population group was calculated as 4.22–97.94 μg kg?1 bw day?1 and 0.28–7.13 μg kg?1 bw day?1, respectively. 相似文献
2.
Determination of 4‐ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue
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Charles Diako Beata Vixie Karen M. Weller Daniel A. Dycus Carolyn F. Ross 《International Journal of Food Science & Technology》2017,52(11):2489-2496
The objective of this study was to determine the influence of 4‐ethylcatechol (4‐EC) on the sensory profile of Brettanomyces‐contaminated Merlot wine and evaluate electronic tongue discrimination. Using sensory evaluation panels, the consumer detection threshold (DT) and the consumer rejection threshold (CRT) of 4‐EC were determined in Merlot containing 493, 714, 1035 and 1500 μg L?1 4‐EC. The DT of 4‐EC in Merlot was 823 μg L?1, while the CRT was 1323 μg L?1. The electronic tongue discriminated index (DI = 82%) among the samples, with hierarchical clustering showing a clear distinction between the control sample and the spiked samples. The lowest concentration distinguished by the electronic tongue was 493 μg L?1, a lower value than the sensory threshold determined. These findings suggest that for the detection of 4‐EC in Merlot, the e‐tongue may be more sensitive than some consumers and the e‐tongue may be a suitable methodology for detection of subthreshold concentrations of chemical compounds in wine. 相似文献
3.
Durali Mendil Tuba Kiris Mustafa Tuzen Mustafa Soylak 《International Journal of Food Science & Technology》2013,48(6):1201-1207
This study presents a solid phase extraction (SPE) procedure for preconcentration and separation of Cu(II), Cd(II), Pb(II) and Ni(II), as their diethyldithiocarbamate chelates on Sepabeads SP‐207 resin using flame atomic absorption spectrometry. The parameters, including pH, sample volume, eluent type and volume etc., were optimised. The influences of the some alkali, alkali earth and transition metal ions on the involvement of copper(II), cadmium(II), lead(II) and nickel(II) were also examined. The preconcentration factor was calculated as 50. The limit of detections of the analyte ions (k = 3, N = 21) were 0.18 μg L?1 (Cu), 0.17 μg L?1 (Cd), 0.55 μg L?1 (Pb) and 1.67 μg L?1 (Ni). GBW 07605 Tea and NRCC‐DORM‐2 Dogfish Muscle certificated reference materials were used for confirm of method. The method was successfully performed for determination of Cu(II), Cd(II), Pb(II) and Ni(II) ions in water and food samples. The relative standard deviation was found to be lower than 7%. 相似文献
4.
Tengku Mohamad Tengku‐Rozaina Edward John Birch 《International Journal of Food Science & Technology》2013,48(11):2331-2339
Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil were carried out in the present study. Tuna oil contains a higher percentage of polyunsaturated fatty acids (42.57%) than the hoki oils (28.79–30.13%), which have higher percentages of monounsaturated fatty acids (45.02–47.16%). All oils showed a good ratio of n‐3 to n‐6 fatty acid (7.01–8.10). Cholesterol contents in the unrefined hoki (5149.40 μg g?1) and tuna (2045.48 μg g?1) oils were higher than the refined hoki oil (1411.27 μg g?1). Tuna has a higher concentration of natural α‐tocopherol (752.49 μg g?1) but lower concentration of vitamin A (110.99 μg g?1) than unrefined hoki oil (151.44 μg g?1 and 997.60 μg g?1, respectively). Higher percentages of unsaponifiable matter were found in the hoki oils (4.90–7.24%) compared with the tuna oil (0.56%). The hoki oils appear more yellow than the tuna oil, which is darker by comparison. Moisture, p‐anisidine value and free fatty acid contents in the hoki oils were lower than the tuna oil. Other indicators of oxidative stability showed that the hoki oils were more stable than the tuna oil. 相似文献
5.
Effects of physicochemical factors and in vitro gastrointestinal digestion on antioxidant activity of R‐phycoerythrin from red algae Bangia fusco‐purpurea
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Qiang Wu Xiao‐Ping Fu Le‐Chang Sun Qian Zhang Guang‐Ming Liu Min‐Jie Cao Qiu‐Feng Cai 《International Journal of Food Science & Technology》2015,50(6):1445-1451
R‐phycoerythrin (R‐PE) was purified from the red algae Bangia fusco‐purpurea after 35–50% ammonium sulphate fractionation followed by ion‐exchange column chromatography on DEAE‐Sepharose, resulting in a purity (A565/A280) ratio of 5.1. The circular dichroism spectroscopy results suggested that the structure of R‐PE is predominately helical. The antioxidant activity of R‐PE was studied and revealed changes in conformation and antioxidant activity at different temperatures and pH values. After in vitro‐simulated gastrointestinal (GI) digestion of R‐PE, the scavenging activity of ABTS radical (EC50, 769.9 μg mL?1), DPPH radical (EC50, 421.9 μg mL?1), hydroxyl radical (EC50, 32.4 μg mL?1) and reducing power (A700 = 0.5, 625.8 μg mL?1) were measured. Gel filtration chromatography analysis showed that the molecular weight distribution of the final GI digest that still contained high antioxidant activity was <3 kDa. Our present results indicate that digestion‐resistant antioxidant peptides of R‐PE may be obtained by in vitro GI proteinases degradation. 相似文献
6.
Sung Hee Han Bong Soo Ko So Hyun Ahn Dong Ouk Noh Hyung Joo Suh 《International Journal of Food Science & Technology》2017,52(6):1417-1424
We investigated the explosive process effect on antioxidant activities of coffee bean. The total polyphenol contents of powdered extract of explosive puffing coffee bean at 0.75 MPa (PEP 7.5) and powdered extract of explosive puffing coffee bean at 0.9 MPa (PEP 9.0) were at a significantly higher than that of the powdered extract of roasting coffee bean (PER) (P < 0.05). PEP 7.5 showed the highest levels of 3‐CQA (86.23 μg mg?1), 4‐CQA (43.71 μg mg?1), and 5‐CQA (31.66 μg mg?1), and PEP 9.0 had also similar levels of chlorogenic acids, with 3‐CQA (77.99 μg mg?1), 4‐CQA (43.71 μg mg?1), and 5‐CQA (30.32 μg mg?1). PEP 7.5 and PEP 9.0 showed relatively higher antioxidant capacities in DPPH, ABTS, taurine, FRAP, and β‐carotene/linoleic acid assays. PEPs partly recovered the HepG2 cell damage induced by t‐BOOH. These results suggest that puffed coffee has beneficial health effects, and could be used for the development of novel processed coffee products. 相似文献
7.
Patricia R. Quiroga Nelson R. Grosso Anna Lante Giovanna Lomolino Julio A. Zygadlo Valeria Nepote 《International Journal of Food Science & Technology》2013,48(3):642-649
This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano and Lippia essential oils. The major compounds found in oregano essential oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p‐cymene (8.00%) and thymol (8.00%). In Lippia essential oil, α‐limonene (76.80%) and 1,8‐cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg gallic acid mL?1) and DPPH scavenging activity (IC50 0.357 μg mL?1) than Lippia essential oil (7.94 mg gallic acid mL?1 and IC50 0.400 μg mL?1, respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover, oregano essential oil had also higher anti‐lipase activity (IC50 5.09 and 7.26 μg mL?1). Higher phenolic content in the essential oils was related with higher scavenging and anti‐lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants on food products. 相似文献
8.
Effect of the main ingredients of Rhizoma gastrodiae on mycelial biomass and exopolysaccharide productions by submerged culture of Grifola frondosa
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Various concentrations of the main ingredients of Rhizoma gastrodiae including gastrodin (GA) and p‐hydroxybenzyl alcohol (HA) as well as p‐hydroxylbenzaldehyde (HBA) were separately added into the cultural medium of Grifola frondosa in submerged culture. The results showed that the additive concentration of gastrodin from 0.10 to 0.35 g L?1, p‐hydroxybenzyl alcohol from 0.05 to 0.30 g L?1 and p‐hydroxylbenzaldehyde from 0.05 to 0.30 g L?1 can significantly promote the EPS production by submerged culture of G. frondosa (P < 0.05). Among them, the addition of p‐hydroxylbenzaldehyde at 0.15 g L?1 exhibited the best results, and the EPS productions reached 2.2511 ± 0.0378 g L?1, with an increase of 45.03% compared with the control (without additives). Furthermore, all of the additives had an effective stimulatory effect on mycelial biomass. In addition, there is an important and novel breakthrough that p‐hydroxylbenzaldehyde was more effective than R. gastrodiae extract on increasing the EPS productions. 相似文献
9.
Tawipat Vijitpunyaruk Chockchai Theerakulkait 《International Journal of Food Science & Technology》2014,49(2):501-507
Rice bran protein concentrate (RBPC) was prepared from defatted rice bran and hydrolysed by alcalase at different hydrolysis times. As the hydrolysis times increased, the degree of hydrolysis (DHs) increased. RBPC hydrolysate obtained at 50 min (RBPCH‐50) had the highest inhibitory efficiency on soybean lipoxygenase (LOX) activity (66%). The inhibition kinetics of the reaction analysed by Lineweaver–Burk plots indicates that RBPCH‐50 is a competitive inhibitor. RBPCH‐50 inhibited soybean LOX with an IC50 of 11.73 μg μL?1 RBPCH‐50, and the obtained KI was 4.59 μg μL?1 RBPCH‐50. LOX inhibitory activity of RBPCH‐50 was significantly higher than that of 50 and 100 ppm butylated hydroxyanisole (BHA) and 50, 100, and 200 ppm butylated hydroxytoluene (BHT) (P ≤ 0.05); however, LOX inhibitory activity of RBPCH‐50 was similar to that of 200 ppm BHA (P > 0.05). Therefore, RBPCH might potentially be used as a natural LOX inhibitor. 相似文献
10.
Phytochemicals content,antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)
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Monica Rosa Loizzo Vincenzo Sicari Maria Concetta Tenuta Maria Rosaria Leporini Tiziana Falco Teresa Maria Pellicanò Francesco Menichini Rosa Tundis 《International Journal of Food Science & Technology》2016,51(9):2057-2063
Commercially dried powder of nutmeg mace (Myristica fragrans) and pimento (Pimenta dioica) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α‐amylase and α‐glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC50 value of 7.7 μg mL?1 was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene (IC50 value of 68.7 μg mL?1 vs. 63.2 μg mL?1, respectively). Mace also exhibited the highest carbohydrate‐hydrolysing enzyme inhibitory activity with IC50 values of 62.1 and 75.7 μg mL?1 against α‐amylase and α‐glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients. 相似文献
11.
Yi Chen Chiang Chung Li Chen Toong Long Jeng Jih Min Sung 《International Journal of Food Science & Technology》2014,49(6):1470-1479
The in vitro inhibitory activities of different seed extracts prepared from cranberry bean mutant SA‐05 and its wild‐type variety Hwachia against aldose reductase, α‐glucosidase and α‐amylase were examined. The results indicated that the polyphenolics‐rich extracts obtained using 800 g kg?1 methanol and 500 g kg?1 ethanol demonstrated inhibitory activities against aldose reductase (IC50 of 0.36–0.46 mg mL?1) and α‐glucosidase (IC50 of 1.32–1.94 mg mL?1). The 500 g kg?1 ethanol extracts also showed α‐amylase inhibitory activities (IC50 of 70.11–80.22 μg mL?1). Subsequent extracts, prepared further with NaCl and H2O from precipitates of 800 g kg?1 methanol or 500 g kg?1 ethanol extracts, exhibited potent α‐amylase inhibitory activities (IC50 of 17.68–38.68 μg mL?1). A combination of 500 g kg?1 ethanol extraction plus a subsequent H2O extraction produced highest polyphenolics and α‐amylase inhibitors. The SA‐05 α‐amylase inhibitor extracts showed greater inhibitory activities than that of Hwachia. Thus, cranberry bean mutant SA‐05 is an advantageous choice for producing anti‐hyperglycaemic compounds. 相似文献
12.
Zhengliang Qi Wu Wang Hailin Yang Xiaole Xia Xiaobin Yu 《International Journal of Food Science & Technology》2014,49(2):468-476
To obtain a mutant with higher vinegar production, a wild‐type industrial strain Acetobacter pasteurianus CICIM B7003 was pretreated in 50 g L?1 acetic acid for 1 h and cultured for 12 h without adding any acetic acid; then, the enriched cells were mutated by UV under acidic stress (60 g L?1 acetic acid). Using this method, A. pasteurianus CICIM B7003‐02, a mutant exhibiting best performance, was obtained. Notably, after repeated experiments, it was confirmed that B7003‐02 accumulated 103.81 ± 1.17 g L?1 acetic acid within 160‐h batch cultivation in Erlenmeyer flasks, which was 49.2% higher than that of the wild type. Repeated batch fermentations with A. pasteurianus B7003‐02 were carried out for several runs in a Frings 8‐L acetator, and high‐acidity vinegars (90 ± 0.39 g L?1) were produced. This work reveals the potential value for improvement in industrial vinegar production. 相似文献
13.
The prevention of fish spoilage by high antioxidant Australian culinary plants: Shewanella putrefaciens growth inhibition
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Mitchell Henry Wright Ben Matthews Megan Sarah Jean Arnold Anthony Carlson Greene Ian Edwin Cock 《International Journal of Food Science & Technology》2016,51(3):801-813
Shewanella putrefaciens is a marine bacterium and a major microbial cause of spoilage in low temperature stored seafood. A survey of fruits and culinary herbs was undertaken on Australian plants with high antioxidant capacities. Twenty‐eight extracts from thirteen plant species were investigated for the ability to inhibit S. putrefaciens growth. Of these, eight extracts (28.6%) substantially inhibited S. putrefaciens growth. The muntries (Kunzea pomifera), lemon aspen (Acronychia acidula) and desert lime (Citrus glauca) extracts were efficient anti‐S. putrefaciens agents, with MIC values ≤3000 μg mL?1. Of these, the muntries methanolic extract was the most potent growth inhibitor (MIC = 2240 μg mL?1). The aqueous desert lime extract was also an effective growth inhibitor (MIC of 3857 μg mL?1), whilst the methanolic bush tomato (Solanum aviculare), aqueous muntries and Davidson's plum (Davidsonia pruriens) extracts displayed moderate S. putrefaciens growth inhibition. All extracts were nontoxic in the Artemia fransiscana bioassay, with LC50 values (>1000 μg mL?1). Nontargeted HPLC‐QTOF mass spectroscopy (with screening against three compound databases) putatively identified twenty compounds that were present in both inhibitory muntries extracts. The low toxicity of these extracts and their inhibitory bioactivity against S. putrefaciens indicates their potential as natural fish and seafood preservatives. 相似文献
14.
Shu Yang Sun Han Sheng Gong Kun Zhao Xiao Lin Wang Xue Wang Xi Hao Zhao Bing Yu Huan Xin Wang 《International Journal of Food Science & Technology》2013,48(9):1783-1790
This study examined the effect of co‐inoculation of yeast and lactic acid bacteria (LAB) on the chemical and sensory characteristics of cherry wines, in comparison with a traditional sequential culture. Three LABs were investigated, including two O. oeni (SG26 and Viniflora) and one L. plantarum (PL18). All co‐inoculations significantly shortened the fermentation time (average 8 days earlier) to reach a stable level of residual sugar (<2 g L?1) and L‐malic acid (<0.5 g L?1), and no inhibitory effect on the yeast proliferation was observed. For volatiles determined, co‐culture with SG26 produced the greatest amount of volatile components (138.5 mg L?1), whereas sequential inoculation with PL18 had the lowest level (119.6 mg L?1). PCA result revealed that different LABs had diverse influences on the volatile profile of cherry wines, and sensory analysis confirmed that these samples presented distinct sensory profiles, and particularly, a stronger note of fruity was perceived when co‐culture was used. 相似文献
15.
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu) 总被引:2,自引:0,他引:2
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Pei Gao Weixin Wang Qixing Jiang Yanshun Xu Wenshui Xia 《International Journal of Food Science & Technology》2016,51(7):1630-1637
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish was studied. Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Suan yu, were selected as starter cultures. Volatiles were extracted by headspace solid‐phase microextraction (SPME) and analysed by gas chromatography–mass spectrometry technology (GC‐MS). Esters and alcohols were the main components of volatiles, accounting for over 50 percentage points in all samples. The highest content of esters (3034.54 μg kg?1) was observed in S1 inoculated with L. plantarum 120, while the highest content of alcohols (2164.53 μg kg?1) and ketones (379.98 μg kg?1) was detected in S3 inoculated with S. cerevisiae 31. The content of acids and aldehydes was lower in inoculated samples. Principal component analysis revealed that the volatile composition was primarily influenced by the nature of the starter cultures. L. plantarum 120 and S. xylosus 135 could accelerate fermentation. 相似文献
16.
Vildes M. Scussel Jos M. Scholten Peter M. Rensen Martien C. Spanjer Barbara N. E. Giordano Geovana D. Savi 《International Journal of Food Science & Technology》2013,48(1):96-102
A total of twenty‐eight mycotoxins were surveyed in wine (red, white and rose), cider (white and rose) and their cork stoppers from eight countries. Toxins of different fungi genera were detected as follows: Alternaria (ATs: alternariol – AOH; alternariol methyl – AME) and Penicillium/Aspergillus (ochratoxin A – OTA; penicillic acid – PAC). Toxins and levels varied with the sample types and country of origin. Wine presented contamination of OTA, AOH and AME. OTA was detected in forty‐one wine samples with levels ranging from 0.01 to 0.86 μg L?1, below EU legislation. AOH and AME were detected in thirty‐three and eight of wines samples, respectively, at levels from 0.2 to 13.3 μg L?1, while no contamination was detected in ciders up to the method LOQs. Regarding the cork stoppers toxins detected, they were AOH, AME and PAC. Corks of red wine from different countries had levels of OAH and AME ranging from 5.0 to 101.0 and 2.5 to 5 μg g?1, respectively. It is necessary to pay more attention on the corks processing and cork type used in the bottles as, different from the ordinary ones, the ground bark and compressed type did not have toxins detected. 相似文献
17.
Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm
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Yuyun Lu Li‐Jie Chan Xiao Li Shao‐Quan Liu 《International Journal of Food Science & Technology》2018,53(1):199-208
This study investigated the effect of initial sugar concentrations (°Brix of 17, 23 and 30) on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm. It was found that growth rate and maximum cell population were inversely correlated with initial sugar levels with the fastest growth rate and largest cell population in the low sugar fermentation. However, the cell population in the low and medium sugar fermentation declined significantly (from 8.7 and 8.2 log to 2 and 2.8 log, respectively) relative to the high sugar fermentation in which cell populations remained stable upon reaching the stationary phase (7.7 log). Glycerol production increased with increasing sugar content in low (13.4 g L?1), medium (14.5 g L?1) and high (15.9 g L?1) sugar fermentation. In addition, high sugar fermentation had a negative impact on volatile production with significantly lower amounts of acetate esters (1.5 mg L?1) but more acetic acid (0.54 g L?1) compared to the low (5.0 mg L?1 and 0.44 g L?1, respectively) and medium (3.7 mg L?1 and 0.49 g L?1, respectively) sugar fermentations. Furthermore, volatiles especially terpene hydrocarbons (α‐caryophyllene was released) present in mango juice were significantly metabolised after fermentation, while numerous new volatile compounds (such as isobutyl alcohol, isoamyl alcohol, ethyl and acetate esters) were produced. Some terpene alcohols were released and converted into corresponding acetyl esters. This may indicate that the mango wines fermented with different levels of sugars would have different flavour aromas. 相似文献
18.
Eva Lorencová Leona Buňková Pavel Pleva Vladimír Dráb Vlastimil Kubáň František Buňka 《International Journal of Food Science & Technology》2014,49(5):1302-1307
The ability of typical probiotic culture of Bifidobacterium to produce biogenic amines could be considered a contrastive feature to the beneficial dietary effect on human health. The aim of this pilot study was to evaluate the decarboxylase activity of Bifidobacterium animalis subsp. lactis CCDM 239 influenced by selected factors (pH 4.5 and 5.0; the contents of NaCl 0–20.0 g L?1, glucose and lactose 0–10.0 g L?1) at in vitro conditions. The kinetics of the biogenic amine production under the above‐mentioned conditions was also monitored. The biogenic amine content detection was carried out in the supernatants of inoculated broth [MRS enriched with amino acids: arginine, ornithine, lysine, tyrosine; 3 g L?1 after the cultivation (48 h, 37 ± 1 °C)]. RP‐HPLC after the precolumn derivatisation with dansyl chloride was used. In most cases, the low concentrations of tyramine were monitored (<15 mg L?1). Simultaneously, it was found out that the addition of certain fermentable saccharide concentrations and NaCl in their mutual combination seemed to have supporting effect on the decarboxylase activity of the tested Bifidobacterium. 相似文献
19.
Paula A. Conforti Cecilia E. Lupano Diego K. Yamul 《International Journal of Food Science & Technology》2013,48(5):1035-1040
The effect of different amounts of whey protein concentrate (50–150 g kg?1), low and high methoxyl pectin (5–15 g kg?1) on the rheological, thermal, structural properties and sensory quality of mashed potatoes prepared from dried mashed potatoes flakes was investigated. The response surface technique was used to analyse the effects of whey protein concentrate and pectin simultaneously on the consistency index, flow behaviour index, apparent viscosity and Casson plastic viscosity. Both whey protein concentrate and pectin decreased the consistency of the mashed potatoes weakening its structure in all concentrations assayed. Results suggest that whey protein concentrate interacts with high methoxyl pectin through non‐covalent interactions. Based on the sensory evaluation results, up to 100 g kg?1 whey protein concentrate with 15 g kg?1 of low methoxyl pectin and 15 g kg?1 of high methxyl pectin could be incorporated to dried mashed potatoes flakes without losing significantly the sensory quality of the product. 相似文献
20.
Effects of inulin,fructooligosaccharides/glucose and pH on the shape of the death kinetic of Lactobacillus reuteri DSM 20016
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Antonio Bevilacqua Maria Rosaria Corbo Milena Sinigaglia Barbara Speranza Daniela Campaniello Clelia Altieri 《International Journal of Food Science & Technology》2016,51(10):2251-2259
The viability of Lactobacillus reuteri, Lb. delbrueckii subsp. bulgaricus and Lb. paracasei was assessed in a laboratory medium containing inulin (5 g L?1) or glucose + FOS (fructooligosaccharides) (2.5 + 2.5 g L?1). Data were modelled through the Weibull equation pinpointing that prebiotics determined a decrease in the shape parameter. In the 2nd step, L. reuteri was used as the test microorganism; pH, storage temperature and the amounts of FOS + glucose and inulin were combined through a 4‐variable/5‐level central composite design. Temperature, pH and glucose + FOS affected the microbiological shelf life; inulin was not significant. The maximum value of shelf life was found at pH 8.5 and with 5.0 g L?1 of glucose + FOS. The combination of pH and prebiotics affected the shape parameter with a shift from a convex to a concave trend and vice versa: their effect was different depending on the use of a single prebiotic or a mix. 相似文献