蔓越莓抗氧化干蛋糕的制作工艺

以糕点粉和具有抗氧化活性的蔓越莓为原料,考察了蔓越莓、白砂糖、牛奶、塔塔粉添加量和脱水时间对蔓越莓抗氧化干蛋糕感官品质的影响。在单因素实验基础上,利用正交实验对相应工艺参数进行了优化。结果表明,制作蔓越莓抗氧化干蛋糕的最佳工艺参数为:蔓越莓16%、白砂糖(蛋白)86%、牛奶56%、塔塔粉2%、脱水时间180 min,此条件下干蛋糕感官评分为91.34。蔓越莓抗氧化干蛋糕总抗氧化值为16.58 U/g,具有一定的抗氧化功能和蔓越莓独特清香风味。      

Anthocyanins,Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarpon Ait.) and their Press Cakes

ABSTRACT: Amounts of total phenolics, anthocyanins, and ascorbic acid in 4 American cranberry varieties harvested at 4 stages of maturity were measured. The larger amount of phenolic compounds was found in berries of “Black Veil” cultivar (504 mg/100 g) at II stage of maturity. Significantly larger amounts of anthocyanins were determined in the overripe berries of the cultivars “Ben Lear” and “Black Veil.” The amount of ascorbic acid in berries increased during ripening from I to III stage, and slightly decreased in the overripe berries. The biggest quantities of ascorbic acid were found in the ripe berries of “Ben Lear” cultivar (15.8 mg/100 g). The distribution of anthocyanins pigments was determined by HPLC‐UV/MS in mature berries. The composition of individual anthocyanins in berries was quite similar in all the studied cranberry cultivars. While skins of cranberries are rich in anthocyanins and other phenolic compounds, the extracts of the by‐products of cranberries juice—berry cakes, were analyzed and obtained results were compared with the properties of extracts made from whole berries. The anthocyanins and total phenolics content, radical scavenging activity, antimicrobial activity of the whole berries, and their press cakes extracts were measured. All investigated extracts from berries and their press cakes showed good radical scavenging activity and revealed antimicrobial properties. It was found that Bacillus cereus (ATCC 10876) and Micrococcus luteus (ATCC 9341) were the most sensitive among 10 tested Gram‐negative and Gram‐positive bacteria.     

Inhibition of Helicobacter pylori by Fermented Milk and Soymilk Using Select Lactic Acid Bacteria and Link to Enrichment of Lactic Acid and Phenolic Content

Ulcer-associated dyspepsia is caused by infection with Helicobacter pylori which is linked to the majority of peptic ulcers. Antibiotic treatment does not always inhibit or kill H. pylori with potential for antibiotic resistance. The objective of this study was to determine the potential of lactic acid bacterial fermented milk and soymilk products to inhibit H. pylori. All fermented product extracts had inhibitory potential, except for Lactobacillus bulgaricus fermented soymilk sample. Further, the addition of cranberry–chitosan oligosaccharide mixture to the fermented substrates did not inhibit the growth of Lactobacillus plantarum (LP2) but further enhanced H. pylori inhibition. The observed H. pylori inhibition was correlated to the increased total phenolic content in the fermented extracts due to cranberry phenolics. These results confirm the potential of lactic acid bacterial fermented milk and soymilk products to inhibit H. pylori. When combined with cranberry phenolics and prebiotic chitosan oligosaccharide, the same lactic acid bacterial fermented extracts can be used as a natural constituent of multiple-barrier system to inhibit ulcer-linked H. pylori.     

The Concentration of Organic Acids in Cranberry Juice Modulates the Gut Microbiota in Mice

A daily consumption of cranberry juice (CJ) is linked to many beneficial health effects due to its richness in polyphenols but could also awake some intestinal discomforts due to its organic acid content and possibly lead to intestinal inflammation. Additionally, the impact of such a juice on the gut microbiota is still unknown. Thus, this study aimed to determine the impacts of a daily consumption of CJ and its successive deacidification on the intestinal inflammation and on the gut microbiota in mice. Four deacidified CJs (DCJs) (deacidification rates of 0, 40, 60, and 80%) were produced by electrodialysis with bipolar membrane (EDBM) and administered to C57BL/6J mice for four weeks, while the diet (CHOW) and the water were ad libitum. Different parameters were measured to determine intestinal inflammation when the gut microbiota was profiled. Treatment with a 0% DCJ did not induce intestinal inflammation but increased the gut microbiota diversity and induced a modulation of its functions in comparison with control (water). The effect of the removal of the organic acid content of CJ on the decrease of intestinal inflammation could not be observed. However, deacidification by EDBM of CJ induced an additional increase, in comparison with a 0% DCJ, in the Lachnospiraceae family which have beneficial effects and functions associated with protection of the intestine: the lower the organic acid content, the more bacteria of the Lachnospiraceae family and functions having a positive impact on the gut microbiota.     

莜麦蔓越莓面包的工艺优化

以莜麦粉、蔓越莓为主要原料研制莜麦蔓越莓面包。以感官评分、面包比容为评价指标,采用单因素和正交试验优化工艺参数。结果表明:最佳工艺参数为小麦粉270.0 g、莜麦粉30.0 g、水130.0 mL、蔓越莓25.0 g、酵母6.0 g、白砂糖20.0 g、奶粉20.0 g、盐3.0 g、鸡蛋60.0 g、醒发时间60.0 min、搅打时间17.0 min、烘烤时间18.0 min,在此条件下,制备出的莜麦蔓越莓面包蔓越莓风味浓郁,接受度高。     

Influence of Refractance Window evaporation on quality of juices from small fruits

A new type of evaporator (Refractance Window^® (RW) evaporator) has been developed that operates at atmospheric conditions and uses thermal energy from hot water to concentrate foods. The influence of product temperature and dissolved solids on vitamin C in blueberry juice and color of cranberry juice was evaluated in this new evaporation method in comparison with conventional falling film multi-effect evaporators. During RW evaporation, vitamin C in blueberry juice was reduced by 32% and 48% with product temperatures at 55.5 and 59.0 °C, respectively. Concentration of the same juice from single strength to 65°Brix in an industrial falling film evaporator operating at 68 °C reduced vitamin C content by 70.1%. The color of cranberry juice, defined by the hue angle, was not significantly different between the concentrates from the RW and falling film evaporation methods. Further investigation is needed for complete insights into the mechanism for vitamin C loss in RW evaporation.     

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens

Antibacterial effects of American cranberry (Vaccinium macrocarpon) concentrate on foodborne pathogens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus in vitro were investigated. Cranberry concentrate at various concentrations was prepared in distilled water (DW) or Brain Heart Infusion (BHI) broth. Pathogens were inoculated in each sample and incubated at 21 and 4 °C for 0, 1, 5, 7, and 24 h (DW samples) and 0, 1, 3, and 5 days (BHI samples). Transmission electron microscopy (TEM) was used to study the effects of cranberry concentrate on cellular structure of pathogens. DW results showed that S. Typhimurium and L. monocytogenes were reduced to non-detectable levels at 5 h in 100 μl/ml treatment at 21 and 4 °C. At 24 h, no target pathogens were detected from the 100 μl/ml treatment. BHI data indicated that the 100 μl/ml treatment reduced the four pathogens by 3-8 log CFU/ml compared with the control on Day 5 at 21 and 4 °C. TEM revealed damage to the bacterial cell walls and membranes. Cranberry concentrate has antibacterial effects on the four foodborne pathogens. Based on potential health benefits and proven antimicrobial effects, American cranberry concentrate may have dual applications as a food preservative.     

Anthocyanin Analysis as a Measure of Glycosidase Activity in Enzymes for Juice Processing

A screening procedure combining HPLC and spectrophotometric analyses was developed to measure glycosidase activity of enzyme preparations used for juice processing. Enzyme preparations (27) were evaluated; several contained β-galactosidase activity which can decompose cranberry juice pigments. β-galactosidase and α-arabinosidase activities were also determined using standard procedures (nitrophenol glycosides as substrates). Comparative results showed inconsistencies between the two procedures. Cranberry juice processing demonstrated that some enzyme preparations could decompose anthocyanin pigments under processing conditions. Pigment loss was much higher when enzymes were used with juice than with crushed fruit.     

Survival in food systems of Lactobacillus rhamnosus R011 microentrapped in whey protein gel particles

ABSTRACT:  The aim of this study was to investigate the effect of whey protein isolate (WPI) gel microentrapment on the viability of Lactobacillus rhamnosus R011 during the production and storage of biscuits, frozen cranberry juice, and vegetable juice. Viability of microentrapped (ME) cells was compared to free cells freeze-dried in a milk-based protective solution as well as in a WPI-based solution (ungelled). During the production of biscuits and their storage for 2 wk at 23 °C, the highest stability was obtained with the cells ME in WPI gel particles. However, free cells prepared in the milk-based matrix were those that maintained the highest viability during storage of vegetable juice as well as during freezing and storage of cranberry juice. The culture prepared in a WPI-based solution had the highest drops in viable counts following the heating process of biscuits as well as during storage of vegetable juice and freezing and storage of cranberry juice. Although the WPI-based solution was not efficient in protecting free cells, it is concluded that the process of microentrapment in WPI can help in protecting the freeze-dried cells against subsequent acidic and alkaline pH conditions as well as heating and freezing of food products.