Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, ...Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95℃ ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4℃ for V2, 71.5℃ for V3, 87.9℃ for V4, 69.5℃ for V6 and 71.5℃ for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95℃ for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19℃ (V6) to 65.14℃ (V4). The swelling power at 90℃ ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 - 1560 cP) comparable to non-common native waxy starches, a feature which indicates the capability of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.展开更多
Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural ...Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural compounds are used for food preservation combined with encapsulation techniques to improve efficiency.This study evaluated the anti-Listeria potential of isolated and combined microencapsulated oregano(OEO)and cinnamon(CEO)essential oils in Italian salami.Different combination ratios of OEO and CEO were tested and 50:50 ratio(OEO:CEO)was encapsulated using sodium alginate.The microcapsules were evaluated for encapsulation efficiency(EE),morphology and action against L.monocytogenes in a meat matrix.Empty microcapsules and 50/50 combined EO were incorporated into the Italian salami to evaluate the physicochemical,microbiological and sensory properties.All combinations of EO showed L.monocytogenes inhibition zone and CIM with 1:16 dilution.The microencapsulated EO had 98.36%encapsulation efficiency.Using 2%microcapsule had a significant reduction of L.monocytogenes from the control.Even though the panellists mentioned the sandy attribute in the CATA,the salami with EO microcapsules texture did not differ from the control.Although the essential oils had high encapsulation efficiency,the smell and flavour of cinnamon and oregano interfered negatively with the sensory analysis.However,the encapsulation of the combined essential oils(50/50)significantly reduced L.monocytogenes in Italian salami.展开更多
This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of ...This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.展开更多
文摘Pachyrhizus tuberosus is a native plant of short life cycle found in South America riverside, which provides easy starch extraction from its tuberous roots. The aim of this study was to determine the physicochemical, rheological and functionality of the starch granules extracted from the roots of five phenotypes identified as V2, V3, V4, V6 and V7. Protein and ash content of all phenotypes were considerable high when compared to other root sources such as cassava varying from 4.35% to 7.43% and 1.58% to 2.49%, respectively, whereas lipid content was lower, between 0.29 and 0.49%. The starch granules were mostly circular and polygonal with varied sizes. The starch granules structural conformation showed cristallinity A type, normally for cereals. The maximum pasting viscosity at 95℃ ranged from 1644 cP (V7) to 2232 cP (V2). The initial temperature of pasting formation occurred at 69.4℃ for V2, 71.5℃ for V3, 87.9℃ for V4, 69.5℃ for V6 and 71.5℃ for V7. These values showed high variability within the phenotypes and generally high for roots and tubers starches. The maximum viscosity at 95℃ for V2, V3, V4, V6 and V7 were 2232, 2150, 1995, 2214 and 1644 cP, respectively. The viscosity curves showed low tendency to retrogradation. The thermal properties showed that the enthalpy of gelatinization varied from 8.91 J/g (V3) to 11.78 J/g (V2). The initial gelatinization temperature varied from 63.19℃ (V6) to 65.14℃ (V4). The swelling power at 90℃ ranged from 14.7% to 20.1% p/p and solubility from 10.3% (V2) to 27.2% (V7). It is concluded that Pachyrhizus tuberosus starch showed low retrogradation (1320 - 1560 cP) comparable to non-common native waxy starches, a feature which indicates the capability of using this natural and easy extraction starch source as gelling agent in certain manufactured food of undesirable retrogradation.
基金the FAPERGS(process#19/2551-0001886-0)for partly funding the studyfinanced in part by the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brazil(CAPES)-Finance Code 001.
文摘Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural compounds are used for food preservation combined with encapsulation techniques to improve efficiency.This study evaluated the anti-Listeria potential of isolated and combined microencapsulated oregano(OEO)and cinnamon(CEO)essential oils in Italian salami.Different combination ratios of OEO and CEO were tested and 50:50 ratio(OEO:CEO)was encapsulated using sodium alginate.The microcapsules were evaluated for encapsulation efficiency(EE),morphology and action against L.monocytogenes in a meat matrix.Empty microcapsules and 50/50 combined EO were incorporated into the Italian salami to evaluate the physicochemical,microbiological and sensory properties.All combinations of EO showed L.monocytogenes inhibition zone and CIM with 1:16 dilution.The microencapsulated EO had 98.36%encapsulation efficiency.Using 2%microcapsule had a significant reduction of L.monocytogenes from the control.Even though the panellists mentioned the sandy attribute in the CATA,the salami with EO microcapsules texture did not differ from the control.Although the essential oils had high encapsulation efficiency,the smell and flavour of cinnamon and oregano interfered negatively with the sensory analysis.However,the encapsulation of the combined essential oils(50/50)significantly reduced L.monocytogenes in Italian salami.
基金the Conselho Nacional de Desenvolvimento Científico e Tecnol´ogico(National Council for Scientific and Technological Development,CNPq)the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brasil(Coordination for the Improvement of Higher Education Personnel-Brazil,CAPES)+2 种基金the Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba(The Paraiba State Foundation for the Support of Research,FAPESQ)their financial support in Project 005/2019/PRONEXfor the scholarship granted to the first author.
文摘This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring potential.The study focus the production of flavor precursor molecules and the formation of volatile compounds resulting from four hydrolysis treatments:HA-Alcalase®,HF-Flavourzyme®,HN-Neutrase®,and HFN-Flavourzyme® and Neutrase®.The highest degree of hydrolysis (26.74%),number (23 volatiles) and concentration of volatile compounds (274.0 μg/L) were obtained with the action of Alcalase.The main classes of volatile compounds identified in hydrolysates included acids,aldehydes,pyrazines,terpenes and Streacker aldehydes.Amino acids,sugars and fatty acids were identified with higher concentrations in HF and HFN hydrolysates due to the low participation of these precursors in the formation of volatile compounds.Therefore,the use of Alcalase in the proteolysis of goat viscera stood out compared to other enzymes,providing impacting aroma compounds,such as pyrazines,for meat flavor.
