Journal: ACS Food Science & Technology

Abbreviation

ACS Food Sci. Technol.

Publisher

American Chemical Society

Journal Volumes

ISSN

2692-1944

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Filters

2021 - 20225
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Publications 1 - 5 of 5
  • Influence of Amylase Addition on Bread Quality and Bread Staling
    Item type: Journal Article
    Chen, Yi; Eder, Severin; Schubert, Sidonia; et al. (2021)
    ACS Food Science & Technology
    In this study, the effect of two amylases (maltogenic amylase and maltotetraose-producing amylase) on the rheological properties of wheat flour as well as on the quality and staling of partially baked bread is investigated. The rheological measurements obtained from a Viscograph showed that both amylases reduced the peak viscosity, final viscosity, and setback viscosity of wheat flour, whereas maltotetraose-producing amylase significantly improved the specific volume of fresh bread. Furthermore, the addition of both types of amylases was able to reduce crumb firmness and amylopectin retrogradation, due to their ability to partially hydrolyze starch molecules and generate low molecular weight dextrin, which was confirmed by the analysis of the maltooligosaccharide composition of the breads. The results indicated that the effects of maltotetraose-producing amylase were more pronounced than those of maltogenic amylase in terms of slowing bread staling.
  • Spirit Distillation: Monitoring Methanol Formation with a Hand-Held Device
    Item type: Journal Article
    Pineau, Nicolay J.; Magro, Leandro; van den Broek, Jan; et al. (2021)
    ACS Food Science & Technology
    Methanol occurs naturally in most alcoholic distillates. Yet, suitable detectors to check liquor adherence to legal limits and, most importantly, monitor in situ methanol content during distillation are not available. Usually, distillers rely on error-prone human olfaction while “gold standard” liquid or gas chromatography (GC) are rarely used being off-line, time-consuming, and expensive. Here, we explore monitoring the methanol concentration during industrial distillation of cherry, apple, plum, and herb liquor (196 samples) with a low-cost and hand-held detector combining a Pd-doped SnO2 sensor with a packed bed separation column of Tenax TA. Therein, individual methanol concentrations (0.1–1.25 vol % or 153–3266 g methanol per hectoliter of pure ethanol) are quantified rapidly (within 2 min), bias-free and with high precision (i.e., 0.082 vol %) by headspace analysis, as confirmed by GC. Most importantly, methanol levels above E.U. and U.S. legal limits were recognized reliably without interference by much higher ethanol contents (5–90 vol %) and aromas. Also, the detector worked well even with viscous and inhomogeneous mash samples containing fruit pulp. As a result, this device can help consumers, legal authorities, and distillers to check product safety, guide distillation, and monitor even fermentation to possibly prevent occupational methanol exposure.
  • Evaluation of the Oxidative Stability of Wholegrain Flours Using Nontargeted Ultraperformance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight (UPLC-ESI-QTOF) Metabolomics
    Item type: Journal Article
    Wei, Chun Yue; Zhu, Dan; Ryback, Brendan Michael; et al. (2021)
    ACS Food Science & Technology
    Lipid stability is one of the major determinants of the quality of wholegrain wheat flours. Wheat grains contain a wide range of metabolites, many of which have antioxidant activities and can inhibit lipid oxidation. Metabolomics offers an opportunity for a broad understanding of the metabolite profiles of wheat germplasm resources. In this study, untargeted liquid chromatography mass spectrometry was used to investigate the metabolite diversity of 65 European wheat varieties. The wheat varieties showed various metabolite profiles. Well-known antioxidants in wheat, such as ferulic acid, α-tocopherol, secoisolariciresinol, and apigenin-diglucoside, were tentatively detected and showed variance among the wheat varieties. Partial least-squares discriminant analysis was used to identify metabolite features associated with the differential oxidative stability of 20 wheat varieties. Tentative markers suggest that, besides the known antioxidants, other compounds may be relevant in predicting the stability of the wholegrain flour, though further study is necessary. The findings build a preliminary foundation of wheat variety selection for stable wholegrain use.
  • Rheological Behavior for alpha-1,3-Glucan Derived from Enzymatic Polymerization of Sucrose
    Item type: Journal Article
    Giacomin, Caroline E.; Kim, Kyle; Wagner, Norman J. (2022)
    ACS Food Science & Technology
    Semi-crystalline, water-insoluble alpha-1,3-glucan, found naturally in mushrooms, can be applied as a structuring material and is produced industrially through enzymatic polymerization of sucrose as a sustainable material. However, a basic understanding of its rheological properties as a function of composition and processing is needed for many applications. In this work, we find that rheological shear history and weight fraction define the viscosity profiles, which can be further modeled using a Cross model with common exponent m' = 1.183 and characteristic relaxation time of C = 0.0772 s, confirming soft solid behavior typically observed for suspensions. Relative viscosities, yield stress, and elastic and viscous moduli show exponential growth with the skeletal volume fraction, phi(dry). Suspensions prepared with a polymer of varying polymerization chain lengths, from 260 to 930 degrees of polymerization, show similar rheology at the same wt % solids. These results and their parameterization provide valuable information for the alpha-1,3-glucan product and process design.
  • Wheat and Rice Bran as Natural Additives for the Protection of Fish Oil from Oxidation
    Item type: Journal Article
    Rohfritsch, Zhen; Canelli, Greta; Pollien, Philippe; et al. (2021)
    ACS Food Science & Technology
    Fortification of food products with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) is difficult due to their high oxidative susceptibility. Use of synthetic antioxidants in food products to extend shelf life is challenged by the growing demand for natural ingredients from consumers. In this study, the stabilization effect of wheat and rice bran on fish oil oxidation was investigated. Five, 10, and 20 g of fish oil were added to 95, 90, and 80 g of cereal brans, respectively. The obtained powders were homogenized and stored for accelerated oxidation study at 38 °C up to 30 days (to avoid dramatic changes of the oxidation reaction pathways compared to those at room temperature). Secondary oxidation products were analyzed by both solid phase microextraction-gas chromatography-mass spectrometry and liquid chromatography-high resolution mass spectroscopy. Wheat bran showed a better protection effect on fish oil oxidation. That could be explained by its phytochemical and physical stabilization effect. Heat and enzymatic treatments did not improve antioxidant capacity of wheat or rice bran. Fine wheat bran water extract protected the fish oil from oxidation to the same extent as the whole wheat bran.
Publications 1 - 5 of 5