Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes.

Abstract:

:The objectives of the present work were to investigate the influence of Gum Arabic (GA) on the physicochemical properties and ultra-high temperature (UHT) processability of β-lactoglobulin(β-lg)-stabilized d-limonene emulsions. Moreover, we also wanted to evaluate the antimicrobial efficiency and mechanism of β-lg-GA bilayer d-limonene emulsions. Physicochemically stable bilayer emulsions could be formed with an optimal concentration of GA (1.00 wt%), which showed a higher tolerance to both flocculation and coalescence, as well as better protective effects on d-limonene against UHT-treatment that up to 94.32% of d-limonene was retained in emulsions. Likewise, it is also noteworthy that no obvious difference in the minimal inhibitory concentration could be found between bilayer emulsions with or without UHT processing. Moreover, the antimicrobial effects of the bilayer emulsions with UHT treatment were shown to be dose-dependent, which was evidenced from the results of scanning electron microscopy and the determination of released cell constituents. Keywords: β-lactoglobulin; gum arabic; d-limonene emulsion; physicochemical stability; UHT processability, antimicrobial efficiency.

journal_name

Food Chem

journal_title

Food chemistry

authors

Su J,Guo Q,Cai Y,Wang T,Mao L,Gao Y,Yuan F,Van der Meeren P

doi

10.1016/j.foodchem.2020.127391

subject

Has Abstract

pub_date

2020-12-01 00:00:00

pages

127391

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)31253-X

journal_volume

332

pub_type

杂志文章
  • Molecular nutritional characteristics of vinasse pike eel (Muraenesox cinereus) during pickling.

    abstract::Vinasse pike eel (Muraenesox cinereus) is a traditional Chinese food with a characteristic flavour, taste, and nutritional composition. Its flavour is closely related to the molecular nutritional composition of this food pickled product. In this study, we characterised the changes in the nutritional composition of pik...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.12.089

    authors: Chen D,Ye Y,Chen J,Zhan P,Lou Y

    更新日期:2017-06-01 00:00:00

  • Enhancement of isomerization activity and lactulose production of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus.

    abstract::Industrial application of Caldicellulosiruptor saccharolyticus cellobiose 2-epimerase (CsCE) for lactulose synthesis is limited by low enzyme activity and formation of epilactose as by-product. After four sequential rounds of random mutagenesis and screening, an optimal mutant G4-C5 was obtained. Compared with wild ty...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.067

    authors: Shen Q,Zhang Y,Yang R,Pan S,Dong J,Fan Y,Han L

    更新日期:2016-09-15 00:00:00

  • Analysis of anthocyanins in powdered berry extracts by planar chromatography linked with bioassay and mass spectrometry.

    abstract::Major anthocyanins were extracted with acidified methanol and characterised in powdered berry extracts of bilberry, blueberry, chokeberry, açai berry and cranberry by HPTLC-Vis-MS for the first time. A combined 2-step normal phase separation was applied, first for separation of anthocyanins and secondly of anthocyanid...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.09.038

    authors: Cretu GC,Morlock GE

    更新日期:2014-03-01 00:00:00

  • ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme.

    abstract::Lysozyme from hen egg white is a well-known antimicrobial protein with high ratio of hydrophobic and positively charged amino acid residues. In order to explore functional bioactivities of enzymatic hydrolysates of lysozyme, the protein was subjected to a simulated gastrointestinal digestion and the resulting hydrolys...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.05.059

    authors: Rao S,Sun J,Liu Y,Zeng H,Su Y,Yang Y

    更新日期:2012-12-01 00:00:00

  • Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.).

    abstract::This study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two "ready to eat" Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg(-1)) compared with raw Al...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.158

    authors: Pedrosa MM,Cuadrado C,Burbano C,Muzquiz M,Cabellos B,Olmedilla-Alonso B,Asensio-Vegas C

    更新日期:2015-01-01 00:00:00

  • Preparation and characterization of multilayer films composed of chitosan, sodium alginate and carboxymethyl chitosan-ZnO nanoparticles.

    abstract::To deal with serious environmental pollution resulting from plastic packaging materials, biodegradable films using chitosan (CS) are gaining considerable increase gradually. However, chitosan films lack important properties to meet the preserved demands. This study aimed to develop new bio-based films incorporated wit...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.022

    authors: Wang H,Gong X,Miao Y,Guo X,Liu C,Fan YY,Zhang J,Niu B,Li W

    更新日期:2019-06-15 00:00:00

  • Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis.

    abstract::The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Amon...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128164

    authors: Zhang Y,Zhao X,Ma Y,Jiang Y,Wang D,Liang H

    更新日期:2021-03-15 00:00:00

  • Simple determination of aflatoxins in rice by ultra-high performance liquid chromatography coupled to chemical post-column derivatization and fluorescence detection.

    abstract::A fast and simple analytical method was developed and characterized for the determination of aflatoxins (B1, B2, G1 and G2) in rice. The procedure is based on a simple solid-liquid extraction without further clean-up, and analysis by ultra-high performance liquid chromatography coupled with fluorescence detection. Flu...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.10.041

    authors: Huertas-Pérez JF,Arroyo-Manzanares N,Hitzler D,Castro-Guerrero FG,Gámiz-Gracia L,García-Campaña AM

    更新日期:2018-04-15 00:00:00

  • Affinity adsorption of lysozyme with Reactive Red 120 modified magnetic chitosan microspheres.

    abstract::Reactive Red 120 was utilized as an affinity dye-ligand to modify the surface of magnetic chitosan microspheres to improve the adsorption capacity for lysozyme. The impact of pH, ionic strength, adsorption time and initial lysozyme concentration on the adsorption of lysozyme from aqueous solutions was investigated. An...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.08.104

    authors: Li Z,Cao M,Zhang W,Liu L,Wang J,Ge W,Yuan Y,Yue T,Li R,Yu WW

    更新日期:2014-02-15 00:00:00

  • Method validation and measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants in edible oils commonly consumed in Korea.

    abstract::This study investigated a method for the validation and determination of measurement uncertainty for the simultaneous determination of synthetic phenolic antioxidants (SPAs) such as propyl gallate (PG), octyl gallate (OG), dodecyl gallate (DG), 2,4,5-trihydroxy butyrophenone (THBP), tert-butylhydroquinone (TBHQ), buty...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.06.053

    authors: Kim JM,Choi SH,Shin GH,Lee JH,Kang SR,Lee KY,Lim HS,Kang TS,Lee OH

    更新日期:2016-12-15 00:00:00

  • Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine.

    abstract::Smoke taint in wines from bushfire smoke exposure has become a concern for wine producers. Smoke taint compounds are primarily derived from pyrolysis of the lignin component of fuels. This work examined the influence of the lignin composition of pyrolysed vegetation on the types of putative smoke taint compounds that ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.05.036

    authors: Kelly D,Zerihun A,Singh DP,Vitzthum von Eckstaedt C,Gibberd M,Grice K,Downey M

    更新日期:2012-11-15 00:00:00

  • Non-destructive determination and visualisation of insoluble and soluble dietary fibre contents in fresh-cut celeries during storage periods using hyperspectral imaging technique.

    abstract::The feasibility of using hyperspectral imaging technique to non-destructively determine insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in fresh-cut celeries and visualise their spatial distribution during 28-day storage periods was investigated. Genetic synergy interval partial least square (GA...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.02.010

    authors: Yan L,Xiong C,Qu H,Liu C,Chen W,Zheng L

    更新日期:2017-08-01 00:00:00

  • Distribution of YLOID in soil-grapevine system (Vitis vinifera L.) as tool for geographical characterization of agro-food products. A two years case study on different grafting combinations.

    abstract::The knowledge of a chemistry relationship between the soil and the agricultural products is an important tool for the quality assessment of food. We studied YLOID (Y, La and lanthanoids), recognized as very useful tracers due their coherent and predictable behavior, to trace and evaluate their distribution from soil t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.11.037

    authors: Pisciotta A,Tutone L,Saiano F

    更新日期:2017-04-15 00:00:00

  • Homoarginine, β-ODAP, and asparagine contents of grass pea landraces cultivated in Turkey.

    abstract::The seeds of grass pea (Lathyrus sativus L.), a drought tolerant crop, were analysed for quantitative determination of the free amino acids β-N-oxalyl-l-α,β-diaminopropionic acid (β-ODAP), homoarginine and asparagine by a simple and fast capillary electrophoretic method. In boric acid (80mM, pH 8.0) running buffer sys...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.051

    authors: Onar AN,Erdoğan BY,Ayan I,Acar Z

    更新日期:2014-01-15 00:00:00

  • Antioxidant activities of distiller dried grains with solubles as protein films containing tea extracts and their application in the packaging of pork meat.

    abstract::Distiller dried grains with solubles (DDGS) as protein (DP) films were prepared. Additionally, to prepare anti-oxidant films, green tea extract (GTE), oolong tea extract (OTE), and black tea extract (BTE) were incorporated into the DP films. Consequently, the incorporation of the tea extracts did not alter the physica...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.09.020

    authors: Yang HJ,Lee JH,Won M,Song KB

    更新日期:2016-04-01 00:00:00

  • Tannin profile of different Monastrell wines and its relation to projected market prices.

    abstract::This study focuses on the differences or similarities in tannin composition and concentration in Monastrell wines from different wineries from the same geographic area and, within each winery, from wines elaborated based on different projected market prices, to determine whether there is any relationship between the w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.02.124

    authors: Gómez-Plaza E,Olmos O,Bautista-Ortín AB

    更新日期:2016-08-01 00:00:00

  • Determination of (fluoro)quinolones in eggs by liquid chromatography with fluorescence detection and confirmation by liquid chromatography-tandem mass spectrometry.

    abstract::A multiresidue analytical procedure for determination of seven fluoroquinolones (marbofloxacin, norfloxacin as internal standard, ciprofloxacin, danofloxacin, enrofloxacin, sarafloxacin and difloxacin), and three quinolones (oxolinic acid, nalidixic acid and flumequine) in eggs is presented. The procedure is based on ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.04.106

    authors: Gajda A,Posyniak A,Zmudzki J,Gbylik M,Bladek T

    更新日期:2012-11-15 00:00:00

  • Control of the Maillard reaction by ferulic acid.

    abstract::This study investigated how ferulic acid (FA) affects the formation of certain Maillard reaction products (MRPs), i.e., early MRPs, fluorescent and non-fluorescent advanced glycation end products (AGEs), and melanoidins in model systems. Glycation mixtures were prepared containing soy glycinin or bovine serum albumin ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.03.047

    authors: Silván JM,Assar SH,Srey C,Dolores Del Castillo M,Ames JM

    更新日期:2011-09-01 00:00:00

  • Physicochemical and thermal characteristics of Australian chia seed oil.

    abstract::Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.02.021

    authors: Timilsena YP,Vongsvivut J,Adhikari R,Adhikari B

    更新日期:2017-08-01 00:00:00

  • Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics.

    abstract::The aim of the present study was to characterise and classify Greek pine honeys according to geographical origin, based on the determination of volatile compounds and physicochemical parameters using MANOVA and Linear Discriminant Analysis. Thirty-nine pine honey samples were collected during the harvesting period 201...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.09.105

    authors: Karabagias IK,Badeka A,Kontakos S,Karabournioti S,Kontominas MG

    更新日期:2014-03-01 00:00:00

  • Structural, physicochemical and biological properties of spray-dried wine powders.

    abstract::Different fruit wines, chokeberry, blackcurrant and blueberry, were spray-dried using hydroxypropyl-β-cyclodextrin (HP-β-CD) and inulin (IN). The structural, physicochemical, and biological properties of the spray-dried wine powders were studied over 12months of storage in darkness at 8°C. Identification and quantific...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.01.115

    authors: Wilkowska A,Czyżowska A,Ambroziak W,Adamiec J

    更新日期:2017-08-01 00:00:00

  • Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase.

    abstract::Peroxidase (POD) was extracted from red alga (Mastocarpus stellatus) using Triton X-114 and characterised by UV-spectrophotometry. Optimum activity using 2,2´-azinobis(3-ethylbenzothiazolinesulphonic acid) (ABTS) as the H-donor was obtained at pH 5.0. In the presence of the anionic detergent, sodium dodecyl sulphate (...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.105

    authors: Fortea MI,López-Miranda S,Serrano-Martínez A,Hernández-Sánchez P,Zafrilla MP,Martínez-Cachá A,Núñez-Delicado E

    更新日期:2011-08-01 00:00:00

  • Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages.

    abstract::During sampling and analysis of alcohol-free beverages for food control purposes, a comparably high contamination of benzene (up to 4.6μg/L) has been detected in cherry-flavoured products, even when they were not preserved using benzoic acid (which is a known precursor of benzene formation). There has been some specul...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.03.034

    authors: Loch C,Reusch H,Ruge I,Godelmann R,Pflaum T,Kuballa T,Schumacher S,Lachenmeier DW

    更新日期:2016-09-01 00:00:00

  • Comparative study on the nutrients, heavy metals and pesticide composition of some locally produced and marketed rice varieties in Nigeria.

    abstract::The nutrients, heavy metals and pesticide concentrations of an imported (Gold) and three locally produced and marketed rice varieties (Samples B-mass, C-R8 and D-CP) in Nigeria were investigated using standard techniques. All the rice varieties contained considerable amounts of moisture, ash, protein, lipid and carboh...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.11.100

    authors: David E,Eleazu C,Igweibor N,Ugwu C,Enwefa G,Nwigboji N

    更新日期:2019-04-25 00:00:00

  • Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process.

    abstract::Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique. A significant change was found for clam around 80 °C and direct visualization of the water state change was provided by the magnetic resonanc...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126622

    authors: Wang S,Lin R,Cheng S,Tan M

    更新日期:2020-08-01 00:00:00

  • Detection of flavokavins (A, B, C) in cultivars of kava (Piper methysticum) using high performance thin layer chromatography (HPTLC).

    abstract::Kava (Piper methysticum) is used to prepare the traditional beverage of the Pacific islands. In Europe, kava has been suspected to cause hepatoxicity with flavokavin B (FKB) considered as a possible factor. The present study describes an HPTLC protocol for rapid screening of samples. The objectives are: to detect the ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.11.120

    authors: Lebot V,Do TK,Legendre L

    更新日期:2014-05-15 00:00:00

  • Inhibition of xanthine oxidase activity by an oxathiolanone derivative of quercetin.

    abstract::An oxathiolanone derivative of rutin could be produced in the stomach after the ingestion of rutin containing foods, and the oxathiolanone derivative could be hydrolysed to an oxathiolanone derivative of quercetin (quercetin-oxathiolanone) in the intestine. Quercetin-oxathiolanone as well as quercetin inhibited xanthi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2010.12.009

    authors: Takahama U,Koga Y,Hirota S,Yamauchi R

    更新日期:2011-06-15 00:00:00

  • Fast and reliable artemisinin determination from different Artemisia annua leaves based alimentary products by high performance liquid chromatography-tandem mass spectrometry.

    abstract::In many tropical countries malaria is endemic, causing acute illness and killing people, especially children. The availability of recommended malaria medicines is scant, even though these medicines are based on artemisinin, a compound extracted from the Artemisia annua plant that grows in many of these countries. New ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.052

    authors: Carrà A,Bagnati R,Fanelli R,Bonati M

    更新日期:2014-01-01 00:00:00

  • Sunlight exclusion from Muscat grape alters volatile profiles during berry development.

    abstract::The effects of sunlight exclusion on the volatile profiles of grapes during different stages of berry development were investigated by placing clusters of grapes in special boxes. Terpenes and aldehydes were the main volatile compounds in the ripe 'Jingxiangyu' berries. Sunlight exclusion was found to change volatile ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.05.012

    authors: Zhang H,Fan P,Liu C,Wu B,Li S,Liang Z

    更新日期:2014-12-01 00:00:00

  • Antiglycation activity of lipophilized epigallocatechin gallate (EGCG) derivatives.

    abstract::Lipophilized EGCG derivatives were synthesized by esterification of EGCG with aliphatic fatty acids and demonstrated to possess many advantages, such as higher lipophilicity and apparent health benefits over the parent EGCG. This study used a total of seven lipophilized EGCG derivatives with fatty acids of different c...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.06.033

    authors: Wang M,Zhang X,Zhong YJ,Perera N,Shahidi F

    更新日期:2016-01-01 00:00:00