Search results for "Agricultural and Veterinary Sciences"
showing 10 items of 2301 documents
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
2021
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…
Impact of electron beam irradiation on fish gelatin film properties
2016
International audience; The objective of this work was to display the effect of electron beam accelerator doses on properties of plasticized fish gelatin film. Electron spin resonance indicates free radical formation during irradiation, which might induce intermolecular cross-linking. Tensile strength for gelatin film significantly increases after irradiation (improved by 30% for 60 kGy). The vapour permeability is weakly affected by irradiation. Surface tension and its polar component increase significantly and are in accordance with the increase of wettability. So, irradiation may change the orientation of polar groups of gelatin at the film surface and crosslink the hydrophobic amino aci…
Technological aspects of horse meat products – A review
2017
Abstract Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the intentional addition of horse meat beef products in recent years, horse meat has become a controversial issue. Consumer confidence in meat products and the meat industry has diminished, although consumers consider the differences between the food content and the label as the major issue rather than the safety and nutritional characteristics of horse meat. The elaboration of meat products from horse meat (e.g. “cecina”, dry-cured loin, salami, bressaola and pâte) is also an interesting alternative to other traditional meat pr…
Bioaccesibility of Cylindrospermopsin from cooked fish muscle after the application of an in vitro digestion model and its bioavailability.
2017
Humans can be exposed to cyanotoxins through the ingestion of contaminated water, food or beverages. In the present work, the bioaccesibility of Cylindrospermopsin (CYN), one of the most relevant cyanotoxins, was evaluated in a pure CYN solution and cooked CYN-contaminated fish muscles (20 μg/mL). An in vitro digestion model including the salivar, gastric, duodenal and colonic phases was performed, being each fraction analyzed by HPLC-MS-MS to evaluate CYN degradation. Moreover, Caco-2/TC7 cells were exposed to the digested duodenal and colonic phases to elucidate the final bioavailability of CYN in an approximation to the real human exposure scenario. The results revealed that CYN bioacces…
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-del…
2009
Milk oxidoreduction potential was modified using gases during the production of a model dairy product and its effect on gel setting was studied. Acidification by glucono-delta-lactone was used to examine the physicochemistry of gelation and to avoid variations due to microorganisms sensitive to oxidoreduction potential. Four conditions of oxidoreduction potential were applied to milk: milk was gassed with air, nongassed, gassed with N(2), or gassed with N(2)H(2). The rheological properties and microstructure of these gels were determined using viscoelasticimetry, measurement of whey separation, and confocal laser scanning microscopy. It appeared that a reducing environment led to less-aggre…
The influence of Opuntia ficus-indica mucilage edible coating on the quality of ‘Hayward’ kiwifruit slices
2016
Abstract The aim of this work was to study the effect of mucilage edible coating extracted from Opuntia ficus-indica (OFI) on the quality and shelf life maintenance of packaged kiwifruit slices. OFI mucilage alone or added with TWEEN ® 20 were applied on kiwifruit fresh cut surfaces. After treatments, kiwifruit samples were stored under passive atmosphere at 5 ± 1 °C for 3, 5, 7 and 12 days. At each storage period, visual quality and flavor score, pectin content, ascorbic acid and the microbiological characteristics were measured together with CO 2 and O 2 content in the packages. Kiwifruit slices coated only with mucilage or with mucilage plus Tween 20, showed a significant higher firmness…
Influence of flavour transfer between different gel phases on perceived aroma
2007
International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and …
2018
Abstract Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance. Scope and Approach The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products…
Retention/release equilibrium of aroma compounds in fat-free dairy gels
2010
BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…
Effect of electric currents on antibacterial effect of chlorhexidine against Entrococcus faecalis biofilm : An in vitro study
2018
Background This in vitro study was mainly aimed to evaluate the effect of high-frequency alternating currents (AC) applied by an electronic apex locator (EAL) on the antibacterial properties of chlorhexidine (CHX) on E. faecalis biofilm. Material and Methods The root canals of 120 extracted human single-rooted teeth were prepared using Gates-Glidden drills and hand K-files. After contaminating the root canals with E. faecalis, they were incubated for 60 days. Then, the teeth were randomly divided into six experimental groups (n=20). Group 1, 2% CHX; group 2, normal saline (NS) with direct current (DC); group 3, normal saline (NS) with high-frequency alternating current (AC); group 4, 2% CHX…