Proximate,Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour

This study evaluated the effects of replacing wheat flour (WF) with fermented breadfruit flour (FBF) at between 10 to 40% substitution level on the qualities of biscuit produced from the blends of composite flour. Farinograph and gluten properties of the flour were determined. Baking, proximate, and sensory qualities of the biscuit were also evaluated. Substitution of WF for FBF decreased gluten and dough stability from 10.01 to 8.31% and 10.01 to 6.50 minutes, while water absorption and mixing tolerance index increased from 57.61% and 20.1 Brabender unit (BU) to 63.91% and 60.0 BU, respectively. Biscuit flow, break strength, and oven spring decreased from 93.84 to 14.29%, 2.12 to 0.92 kg and 3.38 to 0.45 mm, respectively. Protein contents of the biscuit decreased significantly (p < 0.05) from 12.01 to 9.41% while fiber and ash increased from 2.40 to 2.60 and 1.45 to 2.45%, respectively. Biscuit of acceptable qualities were obtained from blends at 20% substitution level.     

Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity

Food processing induces protein modifications by Maillard reactions. This generates advanced glycation end products (AGEs) that are known to affect human health. Therefore, it is of interest to monitor AGEs in food products. Currently Maillard products are detected by measuring fluorescence. However, several AGEs are non-fluorescent, while non-AGE components can exhibit autofluorescence. Therefore, specific AGE immunodetection was investigated. Immunofluorescence of AGEs as well as autofluorescence were determined in cookie extracts. Autofluorescence increases with baking time and sugar level, where AGE immunofluorescence increases with baking time until 20 minutes. Replacing sucrose by fructose confirmed the higher reactivity of fructose in AGE formation. The pattern of autofluorescence correlates well with the acrylamide and antioxidant activity. However, the immunodection of AGEs did not show such a correlation. At higher baking times the autofluorescence probably results from the generation of non-proteineious compounds. The immunofluorescence reduction likely results from the transient character of AGE epitopes.     

不同干燥与提取方式处理的人源胎盘防治贫血活性差异研究

目的 评价经不同干燥与提取方式处理后的人源胎盘样品对斑马鱼贫血模型的影响。方法 取健康产妇新鲜胎盘,经-40℃冷却后于真空冷冻干燥机中冷冻干燥,研磨成粉,制成胎盘冻干粉;取健康产妇的新鲜胎盘,于90℃热风循环烘箱中烘干,研磨成粉,制成胎盘烘干粉。胎盘冻干粉或烘干粉分别经胰蛋白酶酶解提取、梯度溶剂（依次为水、50%乙醇水、无水乙醇、二氯甲烷）提取。发育至56 h（56 hpf）的健康野生型AB系斑马鱼分为对照组、模型组、给药组,对照组给予斑马鱼养殖水,模型组给予0.1 μg·mL^-1苯肼溶液制备贫血模型,给药组给予苯肼与胎盘冻干粉或烘干粉各提取样品,样品质量浓度分别为10、20、50、100 μg·mL^-1,培养至3 dpf,采用O-dianisidine染色法对斑马鱼进行红细胞染色。结果 与对照组比较,模型组红细胞染色积分吸光度显著下降（P＜0.001）。与模型组比较,胎盘冻干粉酶解样品100 μg·mL^-1组,水提样品10、20、50、100 μg·mL^-1组,醇提样品20、100 μg·mL^-1组,50%醇提样品10、20 μg·mL^-1组,二氯甲烷提取样品10、20、50、100 μg·mL^-1组红细胞染色积分吸光度显著增加（P＜0.05、0.001）;胎盘冻干粉酶解样品20 μg·mL^-1组,水提样品10、20 μg·mL^-1组,醇提样品20、50、100 μg·mL^-1组,二氯甲烷提取样品50、100 μg·mL^-1组红细胞染色积分吸光度显著增加（P＜0.05、0.01、0.001）。经酶解、水提取及二氯甲烷提取的胎盘冻干粉样品和经水提取、醇提取及二氯甲烷提取的胎盘烘干粉样品作用呈浓度相关性,其中冻干粉水提取样品100 μg·mL^-1效果最佳,染色后的红细胞积分吸光度达到对照组的94.77%。结论 人源胎盘样品处理方式可优先选择冻干技术结合水提取方式。     

烘法与砂烫法炮制马钱子的比较研究

目的考察应用烘法替代砂烫法炮制马钱子的可行性。方法分别采用烘法和砂烫法炮制马钱子。采用HPLC法测定炮制品中马钱子碱、士的宁和马钱子碱氮氧化物;采用酸性染料比色法测定总生物碱;应用HPLC指纹图谱技术进行聚类分析。结果两种炮制品中主要生物碱含有量、总生物碱含有量均没有显著性差异;根据聚类分析结果,烘烤条件为215℃,烘烤15 min,制品和砂烫制品属于一类。结论优选烘烤的条件为加热215℃烘烤15 min;烘法可以代替传统的砂烫法炮制马钱子。     

Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making Technology

In the scientific field, there is a progressive awareness about the potential implications of food processing on mycotoxins especially concerning thermal treatments. High temperatures may cause, in fact, transformation or degradation of these compounds. This work is aimed to study the fate of mycotoxins during bakery processing, focusing on deoxynivalenol (DON) and deoxynivalenol-3-glucoside (DON3Glc), along the chain of industrial rusk production. Starting from naturally contaminated bran, we studied how concentrations of DON and DON3Glc are influenced by modifying ingredients and operative conditions. The experiments were performed using statistical Design of Experiment (DoE) schemes to synergistically explore the relationship between mycotoxin reduction and the indicated processing transformation parameters. All samples collected during pilot plant experiments were analyzed with an LC-MS/MS multimycotoxin method. The obtained model shows a good fitting, giving back relevant information in terms of optimization of the industrial production process, in particular suggesting that time and temperature in baking and toasting steps are highly relevant for minimizing mycotoxin level in rusks. A reduction up to 30% for DON and DON3Glc content in the finished product was observed within an acceptable technological range.     

川乌高温烘制工艺优选

目的:优选川乌高温烘制工艺.方法:HPLC和滴定法测定炮制品中6种生物碱和总生物碱的含量,并以此为指标,选取烘制时间、烘制温度及软化方式等为考察因素,采用正交试验法综合评价其高温烘制工艺.结果:川乌高温烘制的最佳工艺为A5B3C1,即川乌经润透法处理,110℃烘制8h.结论:该优选工艺简单可行且易于控制,可替代川乌传统炮制工艺.