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51.
Fast headspace-enantioselective GC-mass spectrometric-multivariate statistical method for routine authentication of flavoured fruit foods 总被引:1,自引:0,他引:1
Cecilia CaglieroCarlo Bicchi Chiara CorderoPatrizia Rubiolo Barbara SgorbiniErica Liberto 《Food chemistry》2012,132(2):1071-1079
This study describes a rapid total analysis system (TAS) to detect the authenticity of fruit-flavoured foods and beverages by on-line combining headspace solid phase microextraction (HS-SPME) with enantioselective GC-MS (Es-GC-MS) and statistical multivariate methods (PCA, HCA). Peach, coconut, apricot, raspberry, as fruits mainly characterised by γ- and δ-lactones as chiral markers, strawberry (α-ionone, linalool, nerolidol, ethyl 2-methylbutyrate, 2-methylbutyric acid and γ-lactones) and melon (ethyl 2-methylbutyrate and 2-methylbutanol) were investigated. The system was developed by (a) optimising non-equilibrium HS-SPME sample preparation, (b) speeding-up ES-GC using cyclodextrin derivatives as chiral selectors with conventional and narrow-bore columns and (c) elaborating data by multivariate methods. The resulting TAS affords a reduction of the time needed for the whole analytical process from about 150 min to 20-50 min (67-87% of the current routine method) depending on matrix, sampling and analysis conditions and Es-GC columns. 相似文献
52.
Jonathan Sampath Franklyne Swati Iyer Andrew Ebenazer Amitava Mukherjee Natarajan Chandrasekaran 《International Journal of Food Science & Technology》2019,54(9):2802-2810
Many human acid tolerant bacterial and fungal pathogens can be transmitted through the consumption of the contaminated fruit juices. We aim to formulate essential oil nanoemulsions (basil, black seed, turmeric, clove & cinnamon), determine their ability to clear contamination by food borne bacterial pathogens from fruit juices. The antibacterial activity of the optimised formulations was tested in the fruit juices against bacterial pathogens causing gastrointestinal tract infections. The minimum bactericidal concentration (MBC) of clove emulsions ranged from 15.6 to 25 μL mL−1. Cinnamon oil emulsion had an MBC ranging between 15 and 31 μL mL−1. At MBC, cinnamon oil emulsions caused a 6log10 decrease in viable counts by 8 h and maintained the sterility of fruit juices for 7 days at ambient temperature. Thus, clove and cinnamon microemulsions can be used as juice additives to control food borne bacterial pathogens and maintain the bacterial sterility of fruit juices. 相似文献
53.
Giuseppe Grosso Stefano Marventano Justin Yang Agnieszka Micek Andrzej Pajak Luca Scalfi 《Critical reviews in food science and nutrition》2017,57(15):3218-3232
Many studies have reported that higher adherence to Mediterranean diet may decrease cardiovascular disease (CVD) incidence and mortality. We performed a meta-analysis to explore the association in prospective studies and randomized control trials (RCTs) between Mediterranean diet adherence and CVD incidence and mortality. The PubMed database was searched up to June 2014. A total of 17 studies were extracted and 11 qualified for the quantitative analysis. Individuals in the highest quantile of adherence to the diet had lower incidence [relative risk (RR): 0.76, 95% confidence intervals (CI): 0.68, 0.83] and mortality (RR: 0.76, 95% CI: 0.68, 0.83) from CVD compared to those least adherent. A significant reduction of risk was found also for coronary heart disease (CHD) (RR: 0.72, 95% CI: 0.60, 0.86), myocardial infarction (MI) (RR: 0.67; 95% CI: 0.54, 0.83), and stroke (RR: 0.76; 95% CI: 0.60, 0.96) incidence. Pooled analyses of individual components of the diet revealed that the protective effects of the diet appear to be most attributable to olive oil, fruits, vegetables, and legumes. An average reduced risk of 40% for the aforementioned outcomes has been retrieved when pooling results of RCTs. A Mediterranean dietary pattern is associated with lower risks of CVD incidence and mortality, including CHD and MI. The relative effects of specific food groups should be further investigated. 相似文献
54.
Bing Liu Cuizhu Ye Lijing Geng Wei Zhou 《International Journal of Food Science & Technology》2019,54(10):2949-2962
In this study, after purification, the content of betacyanins in dragon fruit peels was 9.22 mg g−1 dry sample. The stability of betacyanins under the effect of different concentration of metal cation (K+, Na+, Cu2+, Fe2+, Fe3+, Mg2+, Al3+) solutions and sugars (glucose, sucrose, fructose, maltose and lactose) solutions was observed. The results showed that 10% lactose and 0.08 mol L−1 potassium chloride solution increased the stability of betacyanins and could be used as stabiliser agents. The degradation reaction under different temperatures (20, 30, 40, 50, 60, 70, 80 °C), pH (2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0) and light conditions (light and dark) of mixed solution (betacyanins and stabiliser), including aqueous pigments solution (APS), lactose pigments solution (LPS) and potassium chloride pigments solution (PCPS), accorded with the first-order reaction kinetics. The t1/2 values (the hours needed for 50.0% degradation of betacyanins) of LPS even up to 330.0 h at 20 °C and dark condition. 相似文献
55.
56.
Huali Hu Wenbiao Shen Pengxia Li 《International Journal of Food Science & Technology》2014,49(2):399-409
Here we investigated the effect of hydrogen sulphide (H2S) on postharvest quality of mulberry fruit and possible underlying mechanisms. Endogenous H2S content first increased after harvest and then decreased sharply with the process of ripening and senescence. A fumigation with H2S released from 0.8 mm NaHS solution could significantly enhance the endogenous H2S content by increasing the activities of D‐cysteine desulfhydrase and L‐cysteine desulfhydrase. NaHS could significantly slow down the ripening rate of mulberry fruit and reduce the respiratory intensity and anthocyanin content. Moreover, H2S fumigation was able to obviously delay or slow down the decreases in soluble protein, titratable acidity and ascorbate contents. Further results showed that activities of representative antioxidant enzymes in H2S‐treated sample were higher than those of control samples during storage, resulting in a decrease in superoxide anion production. Together, these results clearly indicate that H2S fumigation has a potential role in the preservation of mulberries. 相似文献
57.
58.
Busarakorn Mahayothee Nilobon Komonsing Pramote Khuwijitjaru Marcus Nagle Joachim Müller 《International Journal of Food Science & Technology》2019,54(2):460-470
In this study, drying of red-fleshed dragon fruit at different temperatures (40, 50, 60, 70 and 80 °C) and air velocities (1.0 and 1.5 m s−1) was conducted under the specific humidity of 25 g H2O kg−1 dry air. The results showed that drying at higher temperatures resulted in shorter drying times. However, temperature and air velocity did not significantly affect the total betacyanin contents and antioxidant capacities in dried products. Seven betacyanins identified by LC-MS were betanin, isobetanin, phyllocactin, isophyllocactin, betanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside, isobetanidin 5 –O-(6′O-3-hydroxybutyryl)-β-glucoside and decarboxylated phyllocactin. In addition, the temperature increased the isomerisation of betacyanins. The most preferable condition for preserving the colour and betacyanin contents of red-fleshed dragon fruit was the drying at a temperature of 80 °C and air velocity of 1.5 m s−1 since it could shorten the drying time and give a bright red colour to the dried product as well as it had no significant impact on the betacyanins. 相似文献
59.
A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage 下载免费PDF全文
Sandra Borges Joana Barbosa Joana Silva Ana M. Gomes Manuela Pintado Cristina L. M. Silva Alcina M. M. B. Morais Paula Teixeira 《International Journal of Food Science & Technology》2016,51(2):381-388
The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain (Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying of the fruit with probiotic culture incorporated (by convection) or (ii) drying of fruit (by convection) and addition of spray‐dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray‐drying, and fruit powders with a microbial content suitable for a probiotic food (108–109 cfu g?1) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 °C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered. 相似文献
60.
Anthocyanin profile of red fruits and black carrot juices,purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF 下载免费PDF全文
Patricia Garcia‐Herrera Maria‐Luisa Pérez‐Rodríguez Teresa Aguilera‐Delgado Maria‐Jose Labari‐Reyes Begoña Olmedilla‐Alonso Montana Camara Sonia de Pascual‐Teresa 《International Journal of Food Science & Technology》2016,51(10):2290-2300
A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements. 相似文献