Effect of food matrix and heat treatment on the rheological properties of salmon-based baby food

Abstract Background: The growth and hemolysin production of V. alginolyticus at 30 °C in briny Tilapia , shrimp, scallop, oyster, pork, chicken, freshwater fish and egg fried rice were investigated. Bacterial counts were enumerated by plate counting. Hemolysin production was evaluated by blood agar and hemolytic titer tests. Results: Based on the goodness of fit primary model statistics (R 2 , MSE, BF, AF), the modified Gompertz model was a better fit to V. alginolyticus growth in foods than the logistic model. Growth kinetic parameters of V. alginolyticus displayed a higher μ max and shorter λ in briny Tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. It was notable that the V. alginolyticus counts were similar at the stationary phase, with no significant growth behavior difference between raw and cooked foods. However, higher thermostable direct hemolysin activity and hemolytic titer were observed in briny Tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Conclusion: V. alginolyticus growth was good in all food matrix types tested. Contrary to current belief, V. alginolyticus displayed a higher hemolytic activity in some non-seafoods (freshwater fish, egg fried rice and chicken) than in scallop or oyster. This is the first report of growth and toxicity of V. alginolyticus in non-seafood. This finding will significantly improve the accuracy of microbial risk assessment of V. alginolyticus in different food matrices especially during warmer climatic periods when it is most prevalent.

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Effect of Heat Treatment on Rheological Properties of Bambangan (Mangifera pajang kosterm) Fruit Juice

Advances in Agricultural and Food Research Journal ◽

10.36877/aafrj.a0000115 ◽

2020 ◽

Vol 1 (2) ◽

Author(s):

Jumardi Roslan ◽

Hay Chye Ling ◽

Mohd Dona Sintang ◽

Suryani Saallah

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Fruit Juice ◽

Market Potential ◽

Pseudoplastic Fluid ◽

Treatment Conditions ◽

High Temperature Short Time ◽

Long Time ◽

Mild Temperature ◽

Short Time

Bambangan (Mangifera pajang Kosterm) is an indigenous fruit that can be found in Borneo Island including Sabah and Sarawak (Malaysia), Kalimantan (Indonesia), and Brunei. Besides being freshly eaten, the pulp of bambangan fruit can be processed for juice production to expand its market potential. During the processing of fruit juice, the application of heat treatment such as pasteurization and sterilization might influence their rheological behavior. Thus, the present study aims to investigate the effect of heat treatment on the rheological properties of bambangan fruit juice (BFJ). The freshly squeezed BFJ was subjected to different heat treatment conditions; sterilization (121°C, 3 minutes), mild temperature long time (MTLT) pasteurization (65°C, 15 minutes), and high temperature short time (HTST) pasteurization (90°C, 1 minute). Rheological analysis of the heat-treated BFJ was performed using a rheometer at a shear rate ranging from 1 to 250 s-1 and a temperature between 5 °C to 70 °C. Pasteurization at 90 °C for 1 minute (HTST) was found to be the most suitable heat treatment for the BFJ. At this condition, the BFJ exhibited a non-Newtonian pseudoplastic fluid behavior (n < 1), fitted well with the Herschel-Bulkey model. The value of parameters obtained from Herschel-Bulkley equation for HTST treatment of bambangan juice were n= 0.83, k= 0.32 and yield stress= 3.96. The viscosity values of HTST bambangan juice at the temperature of 5, 20, 40 and 70 °C were 3.53, 2.33, 1.53 and 1.76 Pa.s respectively. This rheological information is of fundamental importance in optimizing equipment design, process control, and sensory evaluation.

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Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Journal of Food Science and Technology ◽

10.1007/s13197-018-3428-z ◽

2018 ◽

Vol 55 (12) ◽

pp. 4937-4944 ◽

Cited By ~ 2

Author(s):

Pavalee Chompoorat ◽

Patricia Rayas-Duarte ◽

Zorba Josué Hernández-Estrada ◽

Chaowana Phetcharat ◽

Yongyut Khamsee

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Kidney Bean ◽

Gluten Free ◽

Cake Batter ◽

Red Kidney Bean

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Effect of food matrix on the content and bioavailability of flavonoids

Trends in Food Science & Technology ◽

10.1016/j.tifs.2020.10.030 ◽

2020 ◽

Cited By ~ 1

Author(s):

Senem Kamiloglu ◽

Merve Tomas ◽

Tugba Ozdal ◽

Esra Capanoglu

Keyword(s):

Food Matrix ◽

Effect Of Food

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Effect of food matrix on amandin, almond (Prunus dulcis L.) major protein, immunorecognition and recovery

LWT ◽

10.1016/j.lwt.2009.11.012 ◽

2010 ◽

Vol 43 (4) ◽

pp. 675-683 ◽

Cited By ~ 23

Author(s):

Rashmi S. Tiwari ◽

Mahesh Venkatachalam ◽

Girdhari M. Sharma ◽

Mengna Su ◽

Kenneth H. Roux ◽

...

Keyword(s):

Prunus Dulcis ◽

Major Protein ◽

Food Matrix ◽

Effect Of Food

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Effect of Food Structure and Processing on (Poly)phenol–Gut Microbiota Interactions and the Effects on Human Health

Annual Review of Food Science and Technology ◽

10.1146/annurev-food-032818-121615 ◽

2019 ◽

Vol 10 (1) ◽

pp. 221-238 ◽

Cited By ~ 21

Author(s):

Francisco A. Tomás-Barberán ◽

Juan C. Espín

Keyword(s):

Gut Microbiota ◽

Human Health ◽

Food Processing ◽

Special Focus ◽

Research Approach ◽

Food Matrix ◽

Mediated Effects ◽

Food Structure ◽

Effect Of Food ◽

Relevant Factors

The two-way interaction of food (poly)phenols with the human gut microbiota has been studied throughout the past ten years. Research has shown that this interaction can be relevant to explain the health effects of these phytochemicals. The effect of the food matrix and food processing on this interaction has only been partially studied. In this article, the studies within this field have been critically reviewed, with a special focus on the following groups of phenolic metabolites: citrus flavanones, pomegranate ellagitannins, and cocoa proanthocyanidins. The available research shows that both the food matrix and food processing can be relevant factors for gut microbiota reshaping to reach a healthier microbial ecology and for the conversion of polyphenols to bioactive and bioavailable metabolites. There are, however, some research gaps that indicate a more comprehensive research approach is needed to reach valid conclusions regarding the gut microbiota–mediated effects of polyphenols on human health.

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Thermal gelation and denaturation of bovine β-lactoglobulins A and B

Journal of Dairy Research ◽

10.1017/s0022029900028235 ◽

1994 ◽

Vol 61 (2) ◽

pp. 221-232 ◽

Cited By ~ 46

Author(s):

Mary McSwiney ◽

Harjinder Singh ◽

Osvaldo Campanella ◽

Lawrence K. Creamer

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Functional Property ◽

Gel Electrophoresis ◽

Protein Concentration ◽

Gel Formation ◽

Native Page ◽

Thermal Gelation ◽

Sds Page ◽

Important Functional Property

SummaryHeat-induced gelation, an important functional property of β-lactoglobulin, was studied by measuring the rheological properties of both the A and B variants of the protein during and after heat treatment within a range of pH, temperature and concentration. Gel electrophoresis was used to determine the extent of denaturation and disulphide bond crosslinking of some samples. Both variants formed gel networks on heating at temperatures > 75 °C, and under most conditions the storage modulus (G′) of βlactoglobulin A gels was higher than the G′ of β-lactoglobulin B gels, in particular after cooling to 25 °C. A minimum protein concentration of 50 g/1 was required for gel formation at pH 7·0 in 0·1 M-NaCl by both variants at 80 °C. Increasing the protein concentration above 50 g/1 increased G′, the extent of increase being much greater for the A variant than the B variant. G′ of variant A gels was not much influenced by pH whereas G′ of variant B gels decreased slightly from pH 3 to pH 6 and increased between pH 6 and pH 9. When mixtures of the two variants were gelled G′ increased at the temperature of heating (80 °C) and after cooling (25 °C) as the relative quantity of variant A was increased. Comparisons of the loss of discrete protein bands from electrophoretic gels (native-PAGE, SDS-PAGE and SDS-PAGE of reduced samples) showed that heating β-lactoglobulin solutions of 100 g/1 at pH 7 in 0·1 M-NaCl and at 75, 80 and 85 °C caused a faster loss of both native and SDS-soluble β-lactoglobulin A than of β-lactoglobulin B. It was concluded that the loss of native β-lactoglobulin structure from these solutions during heating was faster than the formation of disulphidelinked aggregates, which was faster than gel formation for both β-lactoglobulin A and β-lactoglobulin B, and that each of these reactions was faster for β-lactoglobulin A than for β-lactoglobulin B. This contrasts with conclusions drawn from some previous studies and may arise from the differences in protein concentration between the present study (∼ 100 g/1) and the previous ones (< ∼ 10 g/1).

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