Effects of tangential microfiltration and pasteurisation on the rheological,microbiological, physico‐chemical and sensory characteristics of sugar cane juice

The aim of this study was to determine the physico‐chemical, microbiological, rheological and sensory characteristics of sugar cane juice with passion fruit pulp (5% w/w) added and which had been submitted to microfiltration and pasteurisation (90 °C/30 s; 95 °C/30 s) processes. The results showed that the juices obtained after the microfiltration and pasteurisation processes had low microbial counts. The microfiltered juice showed a reduction in the soluble solids, acidity and vitamin C content (P = 0.05), while the pasteurised juice showed no change in these parameters (P > 0.05) in relation to the natural sugar cane juice, with the exception of vitamin C, which was not detected after the thermal treatment. In relation to the rheological properties, Newtonian behaviour was observed for both microfiltered and pasteurised juices. The sensory tests on a hedonic scale showed good acceptance of both juices (microfiltered and pasteurised).     

Effect of chemical treatments of sugar beet fibre on their physico-chemical properties and on their in-vitro fermentation

Chemically treated and dried sugar beet fibres were fermented in vitro in order to study the effects of chemical and physico-chemical parameters of dietary fibre on their colonic fermentation. Sugar beet fibre was treated with dilute alkali, removing mainly acetyl and methyl ester groups, and/or with dilute acids eliminating arabinose, galactose and certain uronic acid residues. The chemical treatments led to an increase in the hydration properties and fermentability by improvement of the accessibility of the remaining polysaccharides. However, if the chemically treated fibres were dried under harsh conditions (100°C), their hydration properties and their fermentability were limited, probably because of structural collapse of the fibre matrix. Whatever the conditions for chemical treatments and drying of the sugar beet fibres, it was possible to predict their fermentability from the water-binding capacity. Because of the relationship between the physiological effects of dietary fibres and the extent to which they are fermented, this result underlines the importance of the physico-chemical characterisation of the fibre in order to acquire a better knowledge of their physiological effects.     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.     

Comparison of physicochemical properties of beef potentiators prepared by synergistic fermentation and traditional method

Beef potentiator was prepared by beef qu, which was previously prepared by a novel synergistic fermentation method (BPSF). Three kinds of other beef potentiators were prepared by commercial enzymes (protamex, flavourzyme and papain, BPCEs), which were used as controls to investigate the physicochemical properties of BPSF. Results showed that BPSF possessed a higher protein recovery (70.99%) and degree of hydrolysis (DH, 51.39%) than BPCEs. The tests of molecular weight distribution and free amino acids (FAAs) indicated that the moderate molecular weight peptides (1–5 kDa) were dominant (70.07–74.43%) in all beef potentiators. The low molecular weight peptides (<1 kDa), umami amino acids and total amino acids in BPSF, were 1.03‐ to 5.56‐, 5.25‐ to 26.50‐ and 1.57‐ to 4.79‐fold higher than those in BPCEs, respectively. Meanwhile, hierarchical cluster analysis indicated that BPSF was significantly different to BPCEs, and sensory evaluation showed that BPSF had apparently stronger umami taste than BPCEs.     

In vitro caecum fermentation and in vivo (Gallus gallus) of calcium delivery systems fabricated by desalted duck egg white peptides and chitosan oligosaccharide on gut health

As calcium supplements, two novel calcium delivery systems were prepared with desalted duck egg white peptides (DPs) and chitosan oligosaccharide (COS) by Amadori-linkage and transglutaminase (TGase)-induced reaction, with high calcium-binding ability of promoting calcium absorption in vivo and in vitro. However, there are relatively few studies on the gut health of calcium delivery systems. In this experiment, in vitro caecum fermentation experiment and Gallus gallus intra amniotic feeding model were used to assess the gut health of calcium delivery systems and phytic acid. Results showed that two calcium delivery systems improved the microbial community structure by inhibiting the proliferation of Escherichia coli, and promoting the proliferation of Bifidobacterium and Lactobacillus. The addition of calcium delivery systems significantly increased short chain fatty acids (SCFAs) and improved the boundary membrane function of brush nutrients by significantly increasing villi structure, surface area, cup cell expansion and production of associated genes (P < 0.05). Moreover, calcium delivery systems present significant reverse of the inhibitory effect of phytic acid on gut health through in vitro and in vivo experiments. This study suggested that DPs-COS-Ca systems were superior to the commercially available calcium supplement CaCO₃ and had excellent calcium absorption and gut health regulating effects.     

The effect of the Corynebacterium glutamicum on the shortening of fermentation time,physicochemical and sensory properties of soy sauce

This study for the first time explores the possibility of using Corynebacterium glutamicum Ⅲ (C. glutamicum) to shorten the soy sauce fermentation period without compromising product quality. C. glutamicum was added to soy sauce that had been fermented with Aspergillus oryzae for 30 days (SS30) to initiate a further 3-day fermentation (yielding SS33). The 3-day fermentation exerted similar impacts on SS30 as the standard fermentation for further 60 days (yielding SS90): that is, increased the contents of total nitrogen, total free amino acids (FAAs), umami FAAs, acids, esters, ketones, furans and sulphur-containing compounds, whilst decreasing the contents of alcohols and phenols. This explained the similarities in taste, aroma and overall liking between SS33 and SS90. The SS90 was the darkest among the three soy sauces. Compared with SS90, SS33 was less salty and smoky, more umami and kokumi, softer and more mellow, higher overall liking, with more 0.5–1 kDa peptides and fewer peptides <0.5 kDa. Therefore, a 3-day fermentation with C. glutamicum after an initial 30 days of a normal soy sauce fermentation represents a simple and effective way to shorten the soy sauce production time from 90 to 33 days whilst increasing greatly the umami taste and mellow sensation. This approach enhances product competitiveness via lowering manufacturing cost.     

Production of short‐chain fatty acids following in vitro fermentation of saccharides,saccharide esters,fructo‐oligosaccharides,starches, modified starches and non‐starch polysaccharides

A range of carbohydrates including modified starches and short‐chain fatty acid esters of di‐, tri‐, tetra‐ and polysaccharides were subjected to an in vitro fermentation using human‐derived faecal bacteria. The production of the short‐chain fatty acids (SCFAs) acetate, propionate and butyrate was monitored at 6, 12, 24 and 36 h for all substrates; however, it was found that the proportions of acids produced were reasonably constant after 6 h. Between substrates there was variation in both the proportions and quantities of acids produced. Relative substrate fermentability as measured by total acid production at 24 h was: sucrose octa‐acetate > sucrose > stachyose > pregelatinised starch > Raftilose^® > verbascose > raffinose > starch acetate > bleached starch > phosphated distarch phosphate > locust bean gum > corn starch > oxidised starch = starch sodium octenyl succinate > di‐starch phosphate > acetylated di‐starch adipate = gum arabic > acid‐treated starch > gum tragacanth > gum guar > acetylated di‐starch phosphate = hydroxypropyl di‐starch phosphate > hydroxypropyl starch > pectin > raffinose undeca‐acetate > stachyose acetate > gum karaya = cellulose propionate > cellulose acetate > cellulose > cellulose butyrate > hydroxypropyl methyl cellulose > carrageenan > methyl cellulose. Chemically modified starches were similar to corn starch in the amounts of total SCFAs produced at 24 h. Synthetic sugar esters could have potential application as vehicles to deliver supraphysiological amounts of SCFAs during in vivo studies of colonic fermentation. © 2000 Society of Chemical Industry     

Partial characterization of lipases produced by a newly isolated Penicillium sp. in solid state and submerged fermentation: A comparative study

The aim of this research was the partial characterization of enzymatic extracts produced by a newly isolated Penicillium sp. in submerged (SmF) and solid state fermentation (SSF). The partial characterization of the crude enzymatic extract obtained by SSF and SmF systems showed optimum activity at pH 5.5 and 47 °C, and pH 7.0 and 37 °C, respectively (15.17 U/mL and 11.28 U/mL). The crude enzymatic extracts obtained by SmF and SSF presented the best stability at pH from 4.9 to 8.5 and temperature from 25 °C to 35 °C and pH 7.0 and 25 °C, respectively. These results confirm the interesting potential of SSF, because, besides the higher activities obtained in this system, the half-life time at 25 °C was higher than that observed for the lipase extract obtained in the SmF system.     

Omega‐3 fatty acid‐fortified butter: Preparation and characterisation of textural,sensory, thermal and physico‐chemical properties

The influence of adding flaxseed oil (2.9–5.1%) and flaxseed–whey protein concentrate (WPC) emulsion (4.8–8.6%) to cream as an omega‐3 fatty acid source was evaluated on the thermal, sensory and physico‐chemical properties of the developed butter. Pulsed nuclear magnetic resonance analysis revealed lower saturated fat content in the fortified butter than control butter. Differential scanning calorimetry exotherms and endotherms also corroborated these findings. Fortified butter prepared with 6.8% flaxseed oil–WPC emulsion had 3.7 times more alpha‐linolenic acid content than control and provided nearly 25% of the recommended dietary allowance in one serving. The developed butter exhibited improved spreadability.     

Delayed drying interval of red rice: Effects on cooking properties,in vitro starch digestibility and phenolics content

Maintaining the cooking characteristics and bioactive compound contents in red rice is essential during the post-harvest stages. For this reason, this study aimed to evaluate the influence of delayed drying time interval of 3 and 6 days and temperature of 15 and 25 °C followed by storage for 12 months on the cooking properties, in vitro starch digestibility, and the phenolic contents of red rice. The increased the delayed interval duration reduced the protein solubility, rehydration capacity, and free phenolic contents, and increased the cooking time and hardness after cooking in a temperature-independent manner. These changes reduced the starch digestibility of red rice. Increased the delayed interval duration also reduced the proanthocyanidin contents, consequently changing the grain color (decreased luminosity and increased a1 values). Thus, a delay in the interval duration before drying of 3 days at 15 °C showed the best results about the rice characteristics among the evaluated parameters; these conditions may be utilized when immediate drying is not possible.     

Insight into the physicochemical,structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

The effects of high-temperature cooking (HTC), high-pressure homogenisation (HPH), ultrasonic treatment (UT), and their combination (i.e., UT–HTC, HPH–HTC, and UT–HPH) on the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibres (BSDF) were investigated and compared. The soluble dietary fibre, arabinose, and glucose contents increased in all modified samples. The BSDF obtained by UT had a loose structure with a honeycomb appearance on the surface. UT–HTC resulted in the highest water-holding capacity (8.38 g g⁻¹) and α-amylase activity inhibition ratio (56.14%). The BSDF modified by HPH–HTC had the lowest relative crystallinity (27.96%). Compared with those of control check (CK), the oil-holding and swelling capacities of samples treated by UT–HPH increased by 55.35% and 91.47%, respectively. The glucose adsorption capacity of samples followed the order: UT–HTC > UT–HPH > HPH–HTC > HPH > UT ≈ HTC. Furthermore, the maximum glucose dialysis retardation index values of BSDF treated by UT–HPH, HPH, and HPH–HTC increased by 44.51%, 30.61%, and 27.20%, respectively, in comparison with CK. This study indicated that UT–HTC, HPH–HTC, and UT–HPH are innovative and promising modification methods to obtain BSDF with excellent physicochemical and functional properties.     

Modification of poovan banana (Musa AAB) starch by γ‐irradiation: effect on in vitro digestibility,molecular structure and physico‐chemical properties

This study focussed at evaluating the effect of gamma irradiation on the in vitro digestibility, molecular structure and physico‐chemical properties of poovan banana (Musa AAB) starch using γ‐rays from a ⁶⁰Co source at different doses with a dose rate of 2 kGy h^?1. Physico‐chemical properties varied significantly and exhibited strong dose‐dependent relationship. Escalating irradiation leads to decrease in amylose content, pH, swelling power of the starch granules and syneresis of the gelatinised starch, while the same led to an increase in carboxyl content, in vitro digestibility, solubility and water absorption capacity of the starch granules. The results revealed that peak, hold, final and setback viscosities were significantly reduced. X‐ray diffraction pattern remained the same upon irradiation but a decrease in relative crystallinity was observed with increasing irradiation dose. Gelatinisation temperature and enthalpy decreased significantly when the increasing the dose of gamma irradiation.     

Indigestible fraction of okara from soybean: composition,physicochemical properties and in vitro fermentability by pure cultures of <Emphasis Type="Italic">Lactobacillus acidophilus</Emphasis> and <Emphasis Type="Italic">Bifidobacterium bifidum</Emphasis>

Major non-digestible components of soybean seeds and okara were determined by an in vitro enzymatic-physiological method, alternative to dietary fibre. Total indigestible fraction was higher in okara (41.6%) than in seeds (28.5%), and consisted of soluble and insoluble fractions, mainly composed of non-starch polysaccharides, klason lignin and resistant protein. Total protein was lower in okara (32.29%) than in seeds (46.97%), as were oil (14.72% okara–20.89% seeds) and ash contents (3.18% okara–4.60% seeds). In vitro digestibility of protein was lower for okara (84.3%), than for soybean seed (91.8%). Moreover, okara showed high swelling (10.54 ± 0.14 mL/g d.w.) and water retention capacity (8.87 ± 0.06 g/g d.w.) and was fermented in vitro to a greater extent by Bifidobacterium bifidum (29.8%), than by Lactobacillus acidophilus (8.3%). For its composition, physico-chemical properties and bifidogenic capacity in vitro, okara is a potential candidate to be a prebiotic fibre-rich ingredient of new functional foods. An erratum to this article can be found at