Catálogo de publicaciones - revistas

<jats:sec><jats:title>Abstract</jats:title><jats:p>Virgin coconut oil (VCO) is claimed to have various health benefits, but favorable effects of its major component (∼50%), lauric acid, are controversial. Therefore, we aimed to reduce lauric acid content (∼30%) in VCO and evaluate its effect compared to VCO and medium‐chain triglycerides (MCT), on food intake, bodyweight (BW), lipid profiles, and hepatic histology. Female C57BL/6 mice were treated with different diets for 3 months: control (normal diet), high‐fat diet (HF), HF + VCO, HF + MCT, HF + low lauric acid VCO (LLA), and normal diet + LLA (C + LLA). LLA was prepared by enzymatic interesterification of VCO with methyl octanoate (methyl caprylate) and methyl decanoate (methyl caprate). Plasma and liver lipids, including total cholesterol (TC), high‐density lipoprotein (HDL), and triglyceride, were measured by colorimetric assay, and hepatic fat accumulation was examined by oil‐red‐O staining. HF mice exhibited high plasma and liver TC and low‐density lipoprotein (LDL). VCO or MCT treatment lowered liver TC and LDL, whereas LLA increased plasma HDL and markedly improved TC:HDL ratio. The HF‐induced hepatic fat accumulation was attenuated by all treatments, of which VCO was the most effective. Control mice administered with LLA demonstrated lower liver TC and LDL, but higher plasma TC and HDL compared to controls. Lowest BW gain and food intake were found in mice treated with LLA. In conclusion, VCO, MCT, and LLA ameliorated hepatic histopathology caused by HF. VCO and MCT improved liver lipid profiles, whereas LLA has more beneficial effect on plasma lipids via a better TC:HDL ratio and showed promise for BW control.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Passion fruit is a tropical fruit that has plenty of fruit fragrance. During storage, passion fruit quickly loses water, resulting in its poor quality. Researching the mechanism of water loss contributes to prolonging the storage time. In this study, passion fruit was stored at 7 or 25°C to analyze the relationship between epidermal structure and water migration. The epidermal wax and structure of passion fruit began to show signs of destruction from the middle stage (day 8) during storage. The mobility of free water was decreased at 7°C and increased at 25°C in passion fruit from the middle stage of storage (day 8). The migration rate of free water in passion fruit stored at 7°C was lower than that at 25°C. The mobility of immobile water was weaker in the late storage period but that of bound water changed barely. These results showed that the migration of free, immobile, and bound water had a connection with the epidermal structure. Incomplete epidermal structure promoted water loss in passion fruit, with the most pronounced loss of free water.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Maintaining the epidermal structure of passion fruit well can decrease the water loss ratio. Passion fruit stored at low temperatures could better sustain the integrity of epidermal wax and structure; it was able to change the water migration rate in the epidermis of passion fruit, which was conducive to maintaining the water content.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The antitumor effects of a whey peptide‐based enteral diet, whose main components are whey peptides and yogurt fermented by <jats:italic>Lactobacillus delbureckii</jats:italic> subsp. <jats:italic>bulgaricus</jats:italic> 2038 and <jats:italic>Streptococcus thermophilus</jats:italic> 1131, were investigated in mice. Our results indicated that the tumor weight in C26 carcinoma‐transplanted mice was significantly smaller at day 16 post‐implantation in the whey peptide‐based enteral diet group (1.36 ± 0.54 g) than in the control group (1.83 ± 0.89 g) (<jats:italic>p</jats:italic> &lt; 0.05). The whey peptide‐based enteral diet group exhibited higher tumor cell apoptosis, lower cell proliferation, and inactive angiogenesis indicating by higher degree of TUNEL, lower positive rates of Ki‐67, VEGF, and CD34 than control group. It also attenuated inflammatory cell infiltration of spleen and liver as indicated by the decreased spleen index (10.89 ± 2.06 vs. 12.85 ± 2.92, <jats:italic>p</jats:italic> &lt; 0.05) and increased liver index (58.09 ± 11.37 vs. 53.19 ± 6.67, <jats:italic>p</jats:italic> &lt; 0.05) in the whey peptide‐based enteral diet group than the control diet group. These results proved the inhibitory effect of the whey peptide‐based enteral diet on tumor growth, which might be attributed to the whey peptides component.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>A whey peptide‐based enteral diet (MEIN<jats:sup>®</jats:sup>), containing cheese whey and multiple nutrients, was selected to verify the anti‐tumor effect by animal experiments. The tumor weight growth, tumor cell proliferation, inflammatory cell infiltration of spleen and liver in tumor model mice was significantly attenuated by the whey peptide‐based enteral diet, that might be attributed to its whey peptides component. These results provided an additive direction for cancer therapy and need a further study including clinical trials.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b] pyridine (PhIP) in chicken breasts were evaluated. PhIP is classified as a Group 2B carcinogen by the International Agency for Research on Cancer (IARC). The 5% (w/w) gelatinized PS coating solution was incorporated with tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% (w/w of the coating solution) concentrations. Chicken breast cuts with the same dimensions (5 × 2 × 1.5 cm) were dipped in the PS coating solution for 15 min before frying. After frying the chicken at 195°C for 7.5 min on each side, PhIP levels, color, cooking loss, tenderness, and texture profile assay were evaluated. The average PhIP concentration was decreased from 92.62 ng/g for the control chicken breast without coating to 6.30 ng/g (0.25% Lys), 6.76 ng/g (0.5% Lys), and 11.98 ng/g (0.75% Lys), accounting for an 89%–92% reduction in PhIP levels compared to the controls. However, dipping in Trp‐containing PS coating had a significantly lower (<jats:italic>p</jats:italic> &lt; 0.05) PhIP reduction effect (34%–67%). There was no significant difference in cooking loss percentage, tenderness, texture profile parameters, and color parameters of PS‐coated chicken. Triangle test results showed that consumers did not detect a significant difference in the PS‐coated chicken breasts (<jats:italic>p</jats:italic> &lt; 0.001). Overall, this study suggests that the application of PS‐based coatings incorporated with AAs on chicken breast reduces the PhIP formation.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound‐assisted extraction (UAE), and microwave‐assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample‐to‐solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively.</jats:p><jats:p><jats:bold>Practical Application</jats:bold>: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Gelling behaviors of partially purified myofibrillar proteins (PPMP) extracted from Indian mackerel (IM) and threadfin bream (TB) as a function of heating temperatures (20–75°C) were comparatively studied. PPMP obtained from IM (IM‐MP) showed lower turbidity and surface hydrophobicity as compared to those extracted from TB (TB‐MP). Moreover, lower disulfide bond content was noticed in IM‐MP (7.7–9.46 mol/10<jats:sup>6</jats:sup> g protein) as compared to TB‐MP (10.99‐13.95 mol/10<jats:sup>6</jats:sup> g protein) during the heating process. There was no major difference in the amino acid profile noticed between PPMP from both the species, except lysine and glutamine contents, which were higher in TB‐MP. Structural analysis, FTIR spectra, amide I band, and fluorescence intensity substantiated those changes. The protein pattern also revealed autolysis of IM‐MP. The transmission analysis also showed lower aggregation and crosslinking ability of IM‐MP than TB‐MP. Therefore, poorer gelling behavior of IM‐MP reconfirmed the inferior gel property of surimi gel from IM to gel from TB. Potential development is still required for the improvement of the gel properties of dark‐fleshed fish surimi such as IM.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Indian mackerel (IM) is an abundant and widely captured fish species. Due to overexploitation of lean fish, pelagic fish could be explored as a potential raw material for surimi production. However, poor gelling properties of IM limit its use in the surimi industry. This study provides an insight into the gelling behavior of myofibrillar proteins from IM during the gelation process in comparison with the lean fish (threadfin bream). Overall, structural and rheological changes of myofibrillar proteins play a role in gelation, thus affecting gel properties between two species. Further improvement of the gel of IM is still required.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Colloidal nanoparticles in tea infusion are the link connecting micromolecular mechanism and macro‐aggregation process of tea cream formation. In order to elucidate, the kinetics mechanism of green tea nanoparticles (gTNPs) aggregation, zeta‐potentials, total average aggregation (TAA) rates, and critical coagulation concentration (CCC) in the presence of various pH and metal ions were investigated. Additionally, the effect of temperature on gTNPs aggregation was further explored. The results revealed that the TAA rate of gTNPs increased with decreasing pH values, the CCC of gTNPs increased in the order Mg<jats:sup>2+</jats:sup> ≈ Ca<jats:sup>2+</jats:sup> &lt; Na<jats:sup>+</jats:sup> ≈ K<jats:sup>+</jats:sup>. The reason was that different positive ions changed the surface electric field strength of gTNPs to a different extent. Furthermore, it was indicated that low temperature could promote gTNPs aggregation in indirect way. Low temperature promoted the binding of epigallocatechin gallate (EGCG) and caffeine, and the combination between gTNPs and EGCG–caffeine complexes weakened the stability of gTNPs resulting from reduction in electrostatic repulsion.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Tea is a popular beverage all over the world. This research revealed the mechanism of green tea nanoparticles aggregation and laid a theoretical foundation for the regulation of tea cream formation in tea beverage.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Improving total dietary fiber content while maintaining the texture/expansion of extruded products is a challenge. Pectin has a dual function; it is a source of dietary fiber and it also functions as a hydrocolloid, which could improve the texture of high‐fiber extruded foods. The objective of this study was to evaluate the impacts of pectin types from citrus peel on the expansion characteristics of starch‐cellulose extrudates. High and low methoxyl pectin (HMP and LMP) was added to the starch‐cellulose mixtures and extruded using a twin‐screw extruder. The pasting properties of raw mixtures, extrusion properties, microstructure, and dietary fiber contents of the extrudates were studied. The inclusion of HMP in raw material improved the peak viscosity (629.7 ± 8.1 to 754.7 ± 80.1 mPa s) and maintained the final viscosity compared to the control (starch‐cellulose mixture alone), unlike LMP. HMP relatively maintained the extrusion process parameters such as torque, back pressure, and specific mechanical energy as the control. Interestingly, the addition of 7% of HMP had a similar expansion ratio (3.41 ± 0.08 to 2.35 ± 0.06) compared to the control (3.46 ± 0.08 to 2.32 ± 0.09) under the extrusion conditions studied. The total dietary fiber content improved from 12.22 ± 0.01% to 18.26 ± 0.63% (w/w). HMP maintained the expansion characteristic of starch‐cellulose extrudates and improved its total dietary fiber content relative to LMP. Adding HMP to the mixtures improved the extensibility of the melt, favoring bubble growth and expansion of the starch‐cellulose extrudates. Fourier transform infrared spectroscopy data suggested that there could be intermolecular interactions between starch, cellulose, and pectin, but the nature of these interactions needs further investigation.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The study provides practical information on the influence of the addition of high and low methoxyl pectin on starch‐cellulose extrudates. The results can help the industry to produce snack products that are more nutritious but are still well accepted by the consumers.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Tank fermentation is a novel approach to fermenting teas; however, the species of microorganisms present remain unclear. The microbial community composition of Liupao tea at various stages of tank fermentation was analyzed using high‐throughput sequencing. <jats:italic>Sphingomonas</jats:italic>, <jats:italic>Aquabacterium</jats:italic>, <jats:italic>Pelomonas</jats:italic>, <jats:italic>Acinetobacter</jats:italic>, <jats:italic>Blastobotrys</jats:italic>, <jats:italic>Aspergillus</jats:italic>, <jats:italic>Debaryomyces</jats:italic>, and <jats:italic>Aureobasidium</jats:italic> were the predominant genera, which is different from pile fermentation. Fifteen genera (including <jats:italic>Lactobacillus</jats:italic>, <jats:italic>Debaryomyces</jats:italic>, <jats:italic>Candida</jats:italic>, <jats:italic>Allobaculum</jats:italic>, <jats:italic>Flavobacterium</jats:italic>, <jats:italic>Caulobacter</jats:italic>, <jats:italic>Blastobotrys</jats:italic>, <jats:italic>Aspergillus</jats:italic>, and <jats:italic>Rasamsonia</jats:italic>) were identified as biomarkers. PICRUSt analysis predicted that the most abundant functional genes were related to metabolism of carbohydrates, amino acids, cofactors, vitamins, and other secondary metabolites. Using the pure culture method, 283 strains were isolated at various stages of fermentation, representing 20 genera and 29 species of bacteria, and 11 genera and 18 species of fungi. Most of the dominant <jats:italic>Sphingomonas</jats:italic>, <jats:italic>Staphylococcus</jats:italic>, <jats:italic>Aspergillus</jats:italic>, and <jats:italic>Blastobotrys</jats:italic> identified by sequencing were also isolated. Of these, <jats:italic>Sphingomonas olei</jats:italic>, <jats:italic>Aspergillus luchuensis</jats:italic>, <jats:italic>Aspergillus niger</jats:italic>, <jats:italic>Aspergillus aculeatus</jats:italic>, <jats:italic>Aspergillus amstelodami</jats:italic>, <jats:italic>Blastobotrys adeninivorans</jats:italic>, <jats:italic>Candida metapsilosis</jats:italic>, and <jats:italic>Candida blankii</jats:italic> were beneficial strains that might be used to ferment Liupao tea. This study provides a basis for the development of processing technologies and utilization of microbial strains in the production of dark teas.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p><jats:list> <jats:list-item><jats:p>Microbial diversity in tank-fermented Liupao tea was reported for the first time.</jats:p></jats:list-item> <jats:list-item><jats:p>8 microorganisms were the predominant genera.</jats:p></jats:list-item> <jats:list-item><jats:p>The species, functions and potential risks of microorganisms was revealed.</jats:p></jats:list-item> <jats:list-item><jats:p>We clarified the differences between tank and pile fermentation.</jats:p></jats:list-item> </jats:list></jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>To realize a quick thawing of frozen potatoes, the experimental investigation of thawing performance was conducted by using a novel vacuum sublimation–rehydration thawing (VSRT) in this study. Frozen diced potatoes (20 mm × 20 mm × 20 mm) with a total mass of 1.5 kg were selected as the thawing object. The center temperature of the frozen diced potato was raised from −18°C to 5°C to assess the beginning and end of thawing. The effects of sublimation time, heating plate temperature, and rehydration temperature on thawing time of frozen potatoes were experimentally studied. The VSRT and vacuum steam thawing (VST) were compared in terms of thawing time, hardness, and specific energy consumption. The results showed that the conditions of sublimation time of 25 min, heating plate temperature of 30°C, and rehydration temperature of 100°C could effectively shorten the thawing time of VSRT for thawing frozen potatoes. The thawing time of VSRT was only 49% of that of VST. Compared to the hardness of frozen potatoes thawed by VST, the hardness of frozen potatoes thawed by VSRT was closer to that of blanched (unfrozen) potatoes. The specific energy consumption of VSRT was lower than that of VST.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The quality of frozen potatoes is directly affected by the thawing method used. A novel vacuum sublimation–rehydration thawing was conducted in this study, which can provide a new idea for a reasonable, effective, and quick thawing method for frozen potatoes.</jats:p></jats:sec>