Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles.

In this study, 4 Lactobacillus plantarum strains and 5 Lactobacillus fermentum strains adapting well to the unfavorable fruit system were isolated under different fruit environments. The fermentation ability of these autochthonous lactic acid bacteria (LAB) strains in blueberry juice, and the influence of microbial metabolism on juice composition were explored. After 48 h of fermentation, the viable cell counts exceeded 10.

Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes.

Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed.

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation.

In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.

Stable vesicle self-assembled from phospholipid and mannosylerythritol lipid and its application in encapsulating anthocyanins.

Stable vesicles were formulated based on the self-assembling of L-α-phosphatidylcholine (PC) and mannosylerythritol lipid-A (MEL-A) in a manner of weak or non-cooperative interactions. Their structural characterization, stability and encapsulation properties were evaluated. The results showed that the predominant average diameters varied ranging from 200 nm to 700 nm with MEL-A/PC ratio changed.

Assessment of β-D-glucosidase activity and bgl gene expression of Oenococcus oeni SD-2a.

Glycosidases enhance flavor during wine-making by mediating the enzymatic release of aroma molecules. In order to better understand the aroma enhancement potential of Oenococcus oeni SD-2a, β-D-glucosidase (βG) activities in the culture supernatant, whole cells, and disrupted cell lysate were assessed at mid log, late log and stationary growth phase. The enzymatic activity was also compared further from cell cultures with 5 different carbon sources (glucose, cellobiose, arbutin, glucose and cellobiose, glucose and arbutin) at late log phase.

Malvidin induces hepatic stellate cell apoptosis via the endoplasmic reticulum stress pathway and mitochondrial pathway.

Blueberries have great beneficial effects due to high level of anthocyanins, especially malvidin. Hepatic stellate cells (HSCs) can be activated and increase excessive extracellular matrix (ECM) components, which play a central role in liver fibrogenesis. Therefore, activated HSC's apoptosis can be induced to recover liver fibrosis.

Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples.

The purpose of this research was to study the effect of hot air drying, microwave vacuum drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and FDEPD) on physicochemical properties, antioxidant activities and flavor characteristics of apples. The results showed that MDEPD and FDEPD products had better color and textural properties, exhibited a homogeneous porous structure. MDEPD and FDEPD better preserved scavenging abilities of DPPH, hydroxyl radical and FRAP, retained values of TFC and TPC.

Synergistic Effects of Bacteriocin from C-M2 Combined with Dielectric Barrier Discharged Non-Thermal Plasma (DBD-NTP) on sp. in Aquatic Foods.

In this paper, Lactocin C-M2(C-M2) was used together with a new non-thermal technology, non-thermal plasma sterilization (NTPS), to inactive the putrefactive bacteria sp. wf-1 isolated from aquatic foods. The mechanism underlining the action mode of C-M2 and NTPS was investigated, revealing that the bacteriocin and NTPS had synergistic effects on the disinfection of sp.

Oxidative polymerization process of hydroxytyrosol catalysed by polyphenol oxidases or peroxidase: Characterization, kinetics and thermodynamics.

Hydroxytyrosol oligomer prepared by bioenzyme shows stronger health-promoting properties than its monomer. However, the polymerization process carried out by laccase, tyrosinase or horseradish peroxidase is still lacking in term of product characterization, kinetics and thermodynamics. To achieve these aspects, ATR-FT-IR, NMR, the Michaelis-Menten equation and isothermal titration calorimetry were explored.

Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef.

Oregano essential oils from Schauer (Lb) and Gray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4°C. The treatments were GB1 = GB control, GB2 = GB +100 mg/kg of Bht, GB3 = GB +100 mg/kg of Lb, and GB4 = GB +100 mg/kg of Pl. Lightness, redness, hardness, and springiness showed differences ( < .

Oxidative polymerization of hydroxytyrosol catalyzed by laccase, tyrosinase or horseradish peroxidase: influencing factors and molecular simulations.

Hydroxytyrosol oligomer from bioenzymatic catalysis indicates a pleiotropic wellness improving (e.g. antioxidation, anti-inflammatory and anti-carcinogenesis) than its monomer.

Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk.

This study investigated the soymilk coagulation induced by fermented yellow whey (FYW), which is extensively used as a natural tofu coagulant in China. The aggregations involving proteins and isoflavone particles caused by FYW were analyzed using the proteomic technology and high-performance liquid chromatography, respectively. As indicated, the FYW-induced coagulation of soy proteins mainly occurred at pH 5.

The influence of oil composition on the transformation, bioaccessibility, and intestinal absorption of curcumin in nanostructured lipid carriers.

In this study, the influences of liquid medium-chain triglyceride (MCT) and solid glyceryl tristearate (GTS) contents in the lipid matrix of nanostructured lipid carriers (NLCs) on their delivering capacities with respect to curcumin (Cur) were investigated by using a simulated gastrointestinal tract and Caco-2 monolayer models. The transformation of the encapsulated Cur decreased on increasing the MCT content in the lipid matrix of NLCs because it facilitated their lipolysis and promoted the exposure of Cur to a harsher exterior environment. Cur bioaccessibility was positively correlated with the level of micellized stearic acid resulting from GTS hydrolysis, which might be attributed to the fact that it could afford large hydrophobic domains to accommodate Cur.

Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves.

Blueberry leaves, by-products of the blueberry industry, could be explored as source of functional foods, such as teas. Three different types of tea, including nonfermented green tea, semifermented oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical compositions and antioxidant capacities here. The contents of individual amino acids in three types varied, while the total amounts retained constant.

Effect of Chinese chives (Allium tuberosum) addition to carboxymethyl cellulose based food packaging films.

Carboxymethyl cellulose (CMC) based novel functional films containing Chinese chives root extract (CRE) at different concentrations (1, 3 and 5 % in w/w) were successfully fabricated. It was revealed by SEM that higher extract concentration triggered the formation of agglomerates within the film. Tensile strength of the films was decreased from 30.

Antioxidant Blueberry Anthocyanins Induce Vasodilation via PI3K/Akt Signaling Pathway in High-Glucose-Induced Human Umbilical Vein Endothelial Cells.

Blueberries are rich in antioxidant anthocyanins. The hypotensive effects of blueberry anthocyanins in endothelial cells was investigated here. Pretreatment with blueberry anthocyanin extract, malvidin, malvidin-3-glucoside, and malvidin-3-galactoside significantly ameliorated high-glucose-induced damage by enhancing endogenous antioxidant superoxide dismutase (SOD) and heme oxygenase-1 (HO-1), lowering reactive oxygen species (ROS) generation and NADPH oxidase isoform 4 (NOX4) expression, and increasing the cell vitalities.

Chitosan-based biodegradable active food packaging film containing Chinese chive (Allium tuberosum) root extract for food application.

The objective of the present study was to develop chitosan (CS) based novel functional films containing Chinese chive root extract (CRE) using solution casting method. CRE at different concentrations (1, 3 and 5% in w/w) were incorporated into the film-forming solution. Scanning electron microscopy (SEM), Fourier transform-infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and thermal behavior analysis (DSC & TGA) were performed to investigate the structure, potential interaction and thermal stability of prepared films.

Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions.

A higher fermentation efficiency was achieved, using multistarter fermentation of glutinous rice supplemented with Fu brick tea (FGR-FBT), than when using traditional fermentation. The effects of multistarter fermentation on the microbial, chemical, and volatile compositions were determined. When FBT was incorporated during glutinous rice fermentation, increased population of yeasts and fungi, as well as enhanced α-amylase, proteinase and β-glucosidase activities, were observed.

A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. Capitate var L.) subjected to different drying methods.

Cabbag has been considered as one of attractive raw materials for dehydrated vegetables owing to high nutrient value. However, information about how drying methods affect the physicochemical properties of cabbage is limited. In present study, segmented cabbages were subjected to freeze drying (FD), hot air drying (HAD), microwave vacuum drying (MVD), vacuum drying (VD), MVD combined with HAD (MVD + HAD) and VD (MVD + VD).

Effect of NaCl stress and supplemental CaCl on carotenoid accumulation in germinated yellow maize kernels.

Germinated edible seeds and sprouts are becoming increasingly common in the human diet because they are rich in bioactive compounds and antioxidants and are highly nutritious. In this study, the effects of NaCl stress and supplemental CaCl on carotenoid accumulation, antioxidant capacity and expression of key enzymes in yellow maize kernels were investigated. The results showed that the lutein and zeaxanthin contents increased with NaCl treatment, and further increased with supplemental CaCl.

Effect of methyl jasmonate on carotenoids biosynthesis in germinated maize kernels.

This study investigated effects of different concentrations of methyl jasmonate (MeJA) on carotenoids accumulation, radical scavenging activity and proline content in germinated maize kernels. MeJA treatment promoted carotenoids accumulation, radical scavenging activity and proline accumulation, while salicyl hydroxamic acid (SHAM) reduced carotenoids accumulation. There was a significant increase of 42.

Enhanced Chemical Stability, Intestinal Absorption, and Intracellular Antioxidant Activity of Cyanidin-3--glucoside by Composite Nanogel Encapsulation.

A composite nanogel was developed for cyanidin-3--glucoside (C3G) delivery by combining Maillard reaction and heat gelation. The starting materials utilized were ovalbumin, dextran, and pectin. C3G-loaded nanogel was spherical with a diameter of ∼185 nm, which was maintained over a wide range of pH and NaCl concentrations.

Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism.

The objective of this study was to explore the combined effect of ultrasound (20 kHz ultrasound probe (12 mm diameter), an output power of 350 W for 5 min (on-time and off-time pulse durations of 2 s and 3 s, respectively)) with low concentration (0.2 M) sodium bicarbonate solution (USB) on chicken breast tenderness and its preliminary molecular mechanism. Therefore, myofibril fragmentation index (MFI), filtering residues, cooking loss, shear force, histology of meat as well as SDS-PAGE, circular dichroism (CD), synchronous fluorescence spectroscopy, differential scanning calorimetrv (DSC) of actomyosin were investigated and compared with untreated (Control), deionized water (DW), ultrasound in deionized water (UDW), 0.

Blueberry leaves from 73 different cultivars in southeastern China as nutraceutical supplements rich in antioxidants.

Blueberries (Vaccinium spp.) have great beneficial effects, and their leaves are rich in phenolics. In the present study, the total phenolic, total flavonoid, and proanthocyanidin contents in the leaf extracts from 73 different blueberry cultivars among five categories were investigated.

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef.

Objective: The aim was to investigate the influence of ultrasound and adenosine 5'-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef.

Methods: Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments.