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994.
Ana Clara Sabbione Santiago Suárez María Cristina Añón Adriana Scilingo 《International Journal of Food Science & Technology》2019,54(5):1506-1513
In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC50 values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL−1 protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers. 相似文献
995.
Jingming Ning Gary G. Hou Jingjing Sun Zhengzhu Zhang Xaiochun Wan 《International Journal of Food Science & Technology》2019,54(2):576-582
The effects of green tea powder (GTP) on the properties of hard red winter (HRW) flour and Chinese steamed bread were investigated. GTP was blended with HRW flour at levels of 0.00, 1.00, 2.00, 3.00 and 4.00 g GTP/100 g wheat flour. With the addition of GTP, the maximum torque of flour became stronger. The resilience and degree of green colour of steamed bread increased, while hardness and chewiness decreased, with the addition of GTP. The addition of 1.00% GTP did not significantly affect the specific volume, but remarkably influenced the hardness and resilience of steamed bread. In steamed bread formulated with GTP, the antioxidant activity was 0.84 mm TE per g at 1.00% of GTP and increased with GTP levels. The steamed bread had a pleasant flavour, and the degree of overall liking of steamed bread increased with GTP levels to the maximum used in this work. 相似文献
996.
Anabela Santos Ângelo Luís Susana Ferreira Ana P. Duarte 《International Journal of Food Science & Technology》2019,54(3):862-870
In this work, heather and its flowers were studied regarding their antioxidant and antimicrobial activities. Plants were subjected to ultrasound-assisted methanolic extraction followed by fractionation. A phytochemical characterisation of extracts content in total phenols and flavonoids, and their antioxidant activity was performed. The antimicrobial activity was evaluated through the determination of minimum inhibitory concentration and by bioautography. Following, studies on the antilisterial potential were carried out by: time-kill curves, inhibition of biofilm formation and tolerance of Listeria monocytogenes to adverse conditions. The results evidenced the antioxidant activity in both extracts, as well as, the antimicrobial activity against Gram-positive bacteria. Concerning the evaluation of the antilisterial potential, a bacteriostatic behaviour and inhibition of biofilms formation ability were observed. Listeria monocytogenes showed an increased susceptibility to adverse conditions when preincubated with extracts. Thus, heather and its flowers may be a source of new compounds with antilisterial activity potential. 相似文献
997.
Chinese steamed bread (CSB) is a staple food among Asian populations. Linseed (Linum usitatissimum) is an emerging ‘healthy’ food ingredient rich in a range of bioactive components. Ground linseeds were incorporated in northern style CSB formulation up to 20%. Various physico-chemical, nutritional and sensory properties of the resulting CSB were studied. Linseed addition decreased the specific volume and spread ratio of CSB, while increasing the hardness and chewiness in a dose-dependent manner. Linseed addition up to 15% little affected the overall sensory acceptability of CSB. Nutritionally, linseed addition increased the in vitro antioxidant activities of CSB, while decreasing in vitro starch digestibility and expected glycaemic index. It may be concluded that linseed has the potential to enhance the nutritional quality of CSB without negatively affecting the eating quality. 相似文献
998.
Tomás Lafarga Silvia Villaró Gloria Bobo Joan Simó Ingrid Aguiló-Aguayo 《International Journal of Food Science & Technology》2019,54(5):1816-1823
The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 ± 0.2 to 52.9 ± 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses. 相似文献
999.
Rayssa Julliane de Carvalho Geany Targino de Souza Pedrosa Maísa Gomes Chaves Janaina Maria Batista de Sousa Evandro Leite de Souza Rafael Pagán Marciane Magnani 《International Journal of Food Science & Technology》2019,54(6):2309-2318
This study determined the compromised acceptance threshold (CAT) and rejection threshold (RT) of Mentha piperita L. essential oil (MPEO) in cajá, guava and mango juices. The MPEO concentrations below the RT values were evaluated alone or combined with mild heat treatment (MHT; 54 °C) to inactivate ≥5-log10 of Escherichia coli O157:H7 and Salmonella Enteritidis PT 4 in the same juices. The CAT of MPEO varied from 0.30 to 0.32 μL mL−1, while the RT was 1.34 or 1.36 μL mL−1 in the tested juices. Only concentrations of MPEO close, or higher than the RT caused ≥5-log10 reductions in the tested pathogens in cajá, guava and mango juices. Combined with MHT, concentrations of MPEO below the RT reduced ≥5-log10 of both pathogens in juices. These findings indicate that MPEO concentrations below the RT in combination with MHT is a feasible preservation technology to ensure the safety of tropical fruit juices. 相似文献
1000.
Zi-wei Yang Cui-e Tang Jiu-liang Zhang Qing Zhou Zi-cheng Zhang 《International Journal of Food Science & Technology》2019,54(8):2604-2614
The study was aimed to investigate the stability and antioxidant activities of anthocyanins obtained from purple sweet potato via an in vitro digestion system. Three fractions of anthocyanin-rich extracts were obtained via ODS packing column. Anthocyanins and copigment (primary phenolic acids) of fraction 2 were investigated during simulated an in vitro gastrointestinal digestion. Anthocyanins and copigment were recognised by UPLC-LTQ-MS/MS. Besides, anthocyanins were found effectively stable under the acidic gastric digestion conditions. However, the anthocyanins recovery was greatly decreased at around 10% after intestinal digestion. An association between the type, number of acylated group and stability to intestinal digestion was found. Di-acylated anthocyanins possessed higher stability compared with mono-acylated anthocyanins and the stability of acylated group in digestion process followed the order of p-hydroxybenzoyl > feruloyl > caffeoyl. However, there was no much difference in copigment content which was found during digestion process. Moreover, the radical scavenging ability and xanthine oxidase (XO) inhibition showed that the digestion products possessed good biological activities mainly due to its anthocyanin composition. 相似文献