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Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots. Food Chem 2022; 405:135015. [DOI: 10.1016/j.foodchem.2022.135015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 11/12/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022]
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Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022; 11:foods11213310. [PMID: 36359923 PMCID: PMC9657813 DOI: 10.3390/foods11213310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 12/03/2022] Open
Abstract
The lactic acid bacteria (LABs) used for fermentation have an extremely vital impact on the quality of Suancai, a fermented vegetable. The bacterial diversity and metabolites of inoculated Suancai with LABs, including Lactiplantibacillus plantarum (Lb. plantarum), Levilactabacillus brevis (Lb. brevis), and Leuconostoc mesenteroides (Leu. mesenteroides), were investigated. The inoculation of LABs significantly decreased the pH and the content of nitrite. The Suancai inoculated with LABs had a higher content of the total titratable acidity (TTA) and organic acids than spontaneous fermentation. The LABs inoculation significantly influenced the bacterial community structures, which directly or indirectly caused changes of metabolites. The bacterial community profiles of Suancai inoculated with Lb. plantarum were more similar to spontaneous fermentation. The inoculation of Lb. plantarum, Lb. brevis, and Leu. mesenteroides could increase its abundance in Suancai. Whatever the species inoculated, Lb. plantarum was always the predominant bacterium in Suancai after fermentation. The inoculated LABs were positively correlated with most volatile compounds and amino acids. The inoculated LABs significantly improved the volatile compounds and amino acid content of Suancai. This study could contribute to understanding the function of starters in Suancai fermentation and promote the selection of applicable starters for high-quality Suancai production.
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Zhang J, Fang L, Huang X, Ding Z, Wang C. Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine. J Food Sci 2022; 87:4878-4891. [PMID: 36258662 DOI: 10.1111/1750-3841.16328] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/09/2022] [Accepted: 08/20/2022] [Indexed: 11/29/2022]
Abstract
This research aims to investigate the effects of both sequential fermentation and coinoculation fermentation with yeast and lactic acid bacterial (LAB) on the dynamics of changes in basic quality parameters and organic acid, anthocyanin, and phenolic components as well as antioxidant activity during the fermentation of blueberry. The coculture-fermented blueberry wine showed significant decreases in total phenolics, flavonoids, and anthocyanins,by 23.9%, 15.9%, and 13.7%, respectively, as compared with those before fermentation Fermentation changed the contents of organic acids in each group, with a more than 7-fold increase in lactic acid contents as well as a more than 4-fold reduction in quinic acid and malic acid contents. The content of all investigated anthocyanins first increased and then decreased. Moreover, different fermentation strategies exerted a profound influence on the dynamic change in phenolic components during fermentation; specifically, most of the phenolic acids showed a trend of increasing first, then decreasing, and finally increasing. Gallic acid, p-coumaric acid, quercetin, and myricetin were increased by 116.9%, 130.1%, 127.2% and 177.6%, respectively, while syringic acid, ferulic acid, cinnamic acid, and vanillic acid were decreased by 49.5%, 68.5%, and 37.1% in sequentially fermented blueberry wine. Coinoculation fermentation with yeast and LAB produces faster dynamic variations and higher organic acid, anthocyanin, and phenolic profiles than sequential inoculation fermentation. PRACTICAL APPLICATION: In this work, brewing technology of sequential fermentation and coinoculation fermentation with yeast and LAB (Lactobacillus plantarum SGJ-24 and Oenococcus oeni SD-2a) was adopted to ferment blueberry wine. This is an innovative technology of fruit wine brewing technology to produce wine products. Compared with traditional sequential brewing, simultaneous inoculation brewing can significantly accelerate the brewing process of fruit wine and slightly improve the quality of fruit wine in terms of active ingredients.
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Affiliation(s)
- Jigang Zhang
- School of Biological Food and Environment, Hefei University, Hefei, People's Republic of China
| | - Ling Fang
- Tongling Testing Center for Food and Drug Control, Tongling City, People's Republic of China
| | - Xudong Huang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, People's Republic of China
| | - Zhien Ding
- Department of Biological and Food Engineering, Bozhou University, Bozhou City, People's Republic of China
| | - Chuyan Wang
- School of Biological Food and Environment, Hefei University, Hefei, People's Republic of China
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Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice. FERMENTATION 2022. [DOI: 10.3390/fermentation8100533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV > 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice.
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Qiu L, Zhang M, Chang L. Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage. Food Chem 2022; 405:134722. [DOI: 10.1016/j.foodchem.2022.134722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 10/20/2022] [Accepted: 10/20/2022] [Indexed: 11/26/2022]
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56
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Li Q, Li N, Cai W, Xiao M, Liu B, Zeng F. Fermented natural product targeting gut microbiota regulate immunity and anti-inflammatory activity: A possible way to prevent COVID-19 in daily diet. J Funct Foods 2022; 97:105229. [PMID: 36034155 PMCID: PMC9393180 DOI: 10.1016/j.jff.2022.105229] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
Low immune function makes the body vulnerable to being invaded by external bacteria or viruses, causing influenza and inflammation of various organs, and this trend is shifting to the young and middle-aged group. It has been pointed out that natural products fermented by probiotic have benign changes about their active ingredients in some studies, and it have shown strong nutritional value in anti-oxidation, anti-aging, regulating lipid metabolism, anti-inflammatory and improving immunity. In recent years, the gut microbiota plays a key role and has been extensively studied in improving immunity and anti-inflammation activity. By linking the relationship between natural products fermented by probiotic, gut microbiota, immunity, and inflammation, this review presents the modulating effects of probiotics and their fermented natural products on the body, including immunity-enhancing and anti-inflammatory activities by modulating gut microbiota, and it is discussed that the current understanding of its molecular mechanisms. It may become a possible way to prevent COVID-19 through consuming natural products fermented by probiotic in our daily diet.
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Affiliation(s)
- Quancen Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Na Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wenwen Cai
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Meifang Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Bin Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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57
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Zheng S, He Z, He L, Li C, Tao H, Wang X, Zeng X. Influence of adding Perilla seed oil on potato blueberry yogurt quality during storage at 4 °C. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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58
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Yang W, Liu J, Zhang Q, Liu H, Lv Z, Zhang C, Jiao Z. Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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59
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Sharma R, Diwan B, Singh BP, Kulshrestha S. Probiotic fermentation of polyphenols: potential sources of novel functional foods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00101-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractFermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols.
Graphical abstract
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The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods. Foods 2022; 11:foods11172549. [PMID: 36076735 PMCID: PMC9455256 DOI: 10.3390/foods11172549] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.
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Lal N, Seifan M, Berenjian A. Optimisation of the fermentation media to enhance the production of the bioactive isomer of vitamin menaquinone-7. Bioprocess Biosyst Eng 2022; 45:1371-1390. [PMID: 35864383 PMCID: PMC9302956 DOI: 10.1007/s00449-022-02752-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Accepted: 06/22/2022] [Indexed: 11/30/2022]
Abstract
Menaquinone-7 (MK-7) offers significant health benefits; however, only the all-trans form is biologically active. MK-7 produced through fermentation can occur as all-trans and cis isomers, and the therapeutic value of the resulting MK-7 is exclusively determined by the quantity of the all-trans isomer. Therefore, this study aimed to investigate the effect of the media composition on the isomer profile obtained from fermentation and determine the optimum media combination to increase the concentration of the all-trans isomer and diminish the production of cis MK-7. For this purpose, design of experiments (DOE) was used to screen the most effective nutrients, and a central composite face-centred design (CCF) was employed to optimise the media components. The optimum media consisted of 1% (w/v) glucose, 2% (w/v) yeast extract, 2% (w/v) soy peptone, 2% (w/v) tryptone, and 0.1% (w/v) CaCl2. This composition resulted in an average all-trans and cis isomer concentration of 36.366 mg/L and 1.225 mg/L, respectively. In addition, the optimised media enabled an all-trans isomer concentration 12.2-fold greater and a cis isomer concentration 2.9-fold less than the unoptimised media. This study was the first to consider the development of an optimised fermentation media to enhance the production of the bioactive isomer of MK-7 and minimise the concentration of the inactive isomer. Furthermore, this media is commercially promising, as it will improve the process productivity and reduce the costs associated with the industrial fermentation of the vitamin.
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Affiliation(s)
- Neha Lal
- School of Engineering, The University of Waikato, Hamilton, 3240, New Zealand
| | - Mostafa Seifan
- School of Engineering, The University of Waikato, Hamilton, 3240, New Zealand
| | - Aydin Berenjian
- School of Engineering, The University of Waikato, Hamilton, 3240, New Zealand.
- Department of Agricultural and Biological Engineering, Pennsylvania State University, 221 Agricultural Engineering Building, University Park, PA, 16802, USA.
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Palencia-Argel M, Rodríguez-Villamil H, Bernal-Castro C, Díaz-Moreno C, Fuenmayor CA. Probiotics in anthocyanin-rich fruit beverages: research and development for novel synbiotic products. Crit Rev Food Sci Nutr 2022; 64:110-126. [PMID: 35880471 DOI: 10.1080/10408398.2022.2104806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanin-rich fruit beverages are of special interest as functional products due to their antioxidant activity, antimicrobial properties against pathogens, and, more recently, evidence of prebiotic potential. The stability and bioactivity of anthocyanins, probiotics, prebiotics, and synbiotics have been extensively documented in beverage models and reviewed separately. This review summarizes the most recent works and methodologies used for the development of probiotic and synbiotic beverages based on anthocyanin-rich fruits with a synergistic perspective. Emphasis is made on key optimization factors and strategies that have allowed probiotic cultures to reach the minimum recommended doses to obtain health benefits at the end of the shelf life. The development of these beverages is limited by the high acidity and high content of phenolic compounds in anthocyanin-rich fruits. However, a proper selection of probiotic strains and strategies for their media adaptation may improve their viability in the beverages. Fermentation increases the viability of the probiotic cultures, improves the safety and stability of the product, and may increase its antioxidant capacity. Moreover, fermentation metabolites may synergistically enhance probiotic health benefits. On the other hand, the inoculation of probiotics without fermentation allows for synbiotic beverages with milder changes in terms of physicochemical and sensory attributes.
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Affiliation(s)
- Marcela Palencia-Argel
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Hawer Rodríguez-Villamil
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Camila Bernal-Castro
- Instituto de Biotecnología (IBUN), Universidad Nacional de Colombia, Bogotá, Bogotá, Colombia
| | - Consuelo Díaz-Moreno
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carlos Alberto Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
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63
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Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine. Foods 2022; 11:foods11142007. [PMID: 35885250 PMCID: PMC9324503 DOI: 10.3390/foods11142007] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/03/2022] [Accepted: 07/05/2022] [Indexed: 11/17/2022] Open
Abstract
Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase activity. Through a Box–Behnken design, the optimum MLF parameters for deacidification by GF-2 were determined: initial pH of 3.4, 5% v/v inoculation, and temperature of 20 °C, which reduced the malic acid content by 98.3%. The changes in the content of organic acids, polyphenols, and aromatic compounds after MLF were compared with chemical deacidification. MLF significantly decreased the total concentration of organic acids by 29.7% and promoted the accumulation of aromatic esters, higher alcohols, and terpenoids, but chemical deacidification markedly decreased aromatic compound content by 59.8%. MLF wine achieved the highest sensory scores for aroma, taste, and overall acceptability. Therefore, MLF with O. oeni GF-2 has great potential to markedly improve the quality of commercial pear–kiwifruit wine.
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64
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Liu Z, Cheng H, Li D, Zhu W, Huang T, Xiao M, Peng Z, Peng F, Guan Q, Xie M, Xiong T. Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of
Lactiplantibacillus plantarum
NCU137. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Zhanggen Liu
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Hao Cheng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Danyang Li
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Wenhuan Zhu
- Food Science Program McGill University Montreal Quebec Canada
| | - Tao Huang
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Muyan Xiao
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Fei Peng
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Qianqian Guan
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology Nanchang University Nanchang PR China
- School of Food Science & Technology Nanchang University Nanchang PR China
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Rodrigues TJA, Albuquerque AP, de Azevedo AVS, da Silva LR, Pasquali MADB, de Araújo GT, Monteiro SS, Lima WDL, Rocha APT. Production and Shelf-Life Study of Probiotic Caja ( Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94. Foods 2022; 11:1838. [PMID: 35804654 PMCID: PMC9265411 DOI: 10.3390/foods11131838] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 02/04/2023] Open
Abstract
The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products.
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Affiliation(s)
- Thais Jaciane Araujo Rodrigues
- Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (T.J.A.R.); (A.P.A.); (A.P.T.R.)
| | - Aline Pacheco Albuquerque
- Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (T.J.A.R.); (A.P.A.); (A.P.T.R.)
| | - Antônio Vinícius Silva de Azevedo
- Academic Unit of Food Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (A.V.S.d.A.); (L.R.d.S.); (G.T.d.A.); (W.D.L.L.)
| | - Layanne Rodrigues da Silva
- Academic Unit of Food Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (A.V.S.d.A.); (L.R.d.S.); (G.T.d.A.); (W.D.L.L.)
| | - Matheus Augusto de Bittencourt Pasquali
- Academic Unit of Food Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (A.V.S.d.A.); (L.R.d.S.); (G.T.d.A.); (W.D.L.L.)
- Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58428-830, Brazil;
| | - Gilmar Trindade de Araújo
- Academic Unit of Food Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (A.V.S.d.A.); (L.R.d.S.); (G.T.d.A.); (W.D.L.L.)
| | - Shênia Santos Monteiro
- Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58428-830, Brazil;
| | - Wanessa Dayane Leite Lima
- Academic Unit of Food Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (A.V.S.d.A.); (L.R.d.S.); (G.T.d.A.); (W.D.L.L.)
| | - Ana Paula Trindade Rocha
- Academic Unit of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (T.J.A.R.); (A.P.A.); (A.P.T.R.)
- Academic Unit of Food Engineering, Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (A.V.S.d.A.); (L.R.d.S.); (G.T.d.A.); (W.D.L.L.)
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Zhang T, Xu R, Zhao N, Xu J, Liu F, Wei X, Fan M. Rational design of lycopene emulsion-based nanofood for Lactobacillus plantarum to enhance the growth and flavor production. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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67
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Cerrato A, Piovesana S, Aita SE, Cavaliere C, Felletti S, Laganà A, Montone CM, Vargas‐de‐la‐Cruz C, Capriotti AL. Detailed investigation of the composition and transformations of phenolic compounds in fresh and fermented Vaccinium floribundum berry extracts by high-resolution mass spectrometry and bioinformatics. PHYTOCHEMICAL ANALYSIS : PCA 2022; 33:507-516. [PMID: 35064611 PMCID: PMC9543071 DOI: 10.1002/pca.3105] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 12/27/2021] [Indexed: 05/06/2023]
Abstract
INTRODUCTION Blueberries are known for their very high content of biologically active phenolic compounds; nonetheless, differently from the North American and European species of blueberries, Neotropical blueberries have not been extensively studied yet. OBJECTIVES In the present paper, the phenolic composition of Vaccinium floribundum Kunth, which is endemic to the Andean regions and grows 1,600 to 4,500 meters above sea level, was investigated by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS). Native and fermented berries were compared in terms of phenolic composition as well as antioxidant activity, total phenolic content, and total anthocyanin content. MATERIALS AND METHODS V. floribundum native and fermented berries were extracted and analyzed by UHPLC-HRMS. The acquired datasets were processed by Compound Discoverer 3.1 using a dedicated data analysis workflow that was specifically set up for phenolic compound identification. RESULTS In total, 309 compounds were tentatively identified, including anthocyanins, flavonoids, phenolic acids, and proanthocyanidins. The molecular transformations of phenolic compounds during fermentation were comprehensively investigated for the first time, and by a customized data processing workflow, 13 quinones and quinone methides were tentatively identified in the fermented samples. Compared to other species of the genus Vaccinium, a peculiar phenolic profile is observed, with low abundance of highly methylated compounds. CONCLUSION Andean berries are a rich source of a wide variety of phenolic compounds. Untargeted MS analyses coupled to a dedicated data processing workflow allowed expanding the current knowledge on these berries, improving our understanding of the fate of phenolic compounds after fermentation.
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Affiliation(s)
- Andrea Cerrato
- Department of ChemistrySapienza University of RomeRomeItaly
| | - Susy Piovesana
- Department of ChemistrySapienza University of RomeRomeItaly
| | - Sara Elsa Aita
- Department of ChemistrySapienza University of RomeRomeItaly
| | | | - Simona Felletti
- Department of Chemistry and Pharmaceutical SciencesUniversity of FerraraFerraraItaly
| | - Aldo Laganà
- Department of ChemistrySapienza University of RomeRomeItaly
- CNR NANOTEC, Campus EcotekneUniversity of SalentoLecceItaly
| | | | - Celia Vargas‐de‐la‐Cruz
- Faculty of Pharmacy and Biochemistry, Academic Department Pharmacology, Toxicology and BromatologyCentro Latinoamericano de Enseñanza e Investigación en Bacteriología Alimentaria‐CLEIBA, Universidad Nacional Mayor de San MarcosLimaPeru
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Yang L, Yu S, Qin X, Li Z. Analysis of inter-individual variability of antitussive effect of Farfarae Flos and its fecal metabolites based on gut microbiota. J Pharm Biomed Anal 2022; 217:114836. [DOI: 10.1016/j.jpba.2022.114836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 04/27/2022] [Accepted: 05/13/2022] [Indexed: 10/18/2022]
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69
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Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101782] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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70
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Liu Y, Sheng J, Li J, Zhang P, Tang F, Shan C. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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71
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Chen Y, Liu F, Chen J, Chen J, Chen S, Wu D, Ye X, Cheng H. Dynamic changes in physicochemical properties and aroma profile of bayberry juice during lactic acid fermentation. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Probiotic fermented fruit juice could improve intestinal health with better sensory attributes. The effects of fermentation conditions on flavor quality of fermented bayberry juice were compared through microbial viability and sensory evaluation. Fermentation by combined Streptococcus thermophilus (ST) and Lactobacillus acidophilus (LA) resulted in higher microbial viability and sensory evaluation scores. The fermentation conditions were optimized by orthogonal experimental design and TOPSIS analysis (ST and LA in a 3:1 ratio; 0.6% w/v inoculation; fermentation time, 48 h, at 37℃; 10% w/v added sucrose). Fermentation under these conditions decreased the anthocyanin content of the juice, maintained the total phenolic content and slightly decreased the antioxidant capacity. Fermentation reduced aroma volatiles from 42 in fresh juice, to 33, determined by GC-MS-O, the aldehyde content decreased and the alcohol content increased. Lactic acid fermented bayberry juice by ST and LA produced a beverage with desirable consumer attributes, combining the health benefits of fresh juice and probiotics.
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Sainz R, Pozo MD, Vázquez L, Vilas-Varela M, Castro-Esteban J, Blanco E, Petit-Domínguez MD, Quintana C, Casero E. Lactate biosensing based on covalent immobilization of lactate oxidase onto chevron-like graphene nanoribbons via diazotization-coupling reaction. Anal Chim Acta 2022; 1208:339851. [DOI: 10.1016/j.aca.2022.339851] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 04/05/2022] [Accepted: 04/16/2022] [Indexed: 01/04/2023]
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73
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Li J, Zhao W, Pan X, Lao F, Liao X, Shi Y, Wu J. Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation. Food Chem X 2022; 13:100214. [PMID: 35498973 PMCID: PMC9039917 DOI: 10.1016/j.fochx.2022.100214] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/13/2022] [Accepted: 01/14/2022] [Indexed: 12/25/2022] Open
Abstract
Streptococcus thermophilus enriched polyphenols in fermented jujube puree. Fermentation improved jujube puree DPPH scavenging capability by 26%. 12 phenolics were identified as differential metabolites. Fermentation could be a promising approach to improve jujube phenolic quality.
To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were investigated. Streptococcus thermophilus exhibited a high growth capacity in jujube puree, and significantly (p < 0.05) increased the total phenolics content, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power after 48 h fermentation, while 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity was decreased. 12 differentially metabolized polyphenols were identified in fermented jujube puree. Upregulated phenolics exhibited a positive correlation with DPPH radical-scavenging ability and reducing power. This work demonstrated that Streptococcus thermophilus fermentation can be an effective method with great practical application potential to improve the antioxidant activity in jujube puree by modifying the phenolic compositional quantity and quality.
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Affiliation(s)
- Jing Li
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Wenting Zhao
- Beijing Academy of Agricultural and Forestry Sciences, Beijing 100089, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Yong Shi
- Haoxiangni Health Food Co., Ltd, Xinzheng 451100, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
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74
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Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Niño-Vásquez IA, Muñiz-Márquez D, Ascacio-Valdés JA, Contreras-Esquivel JC, Aguilar CN, Rodríguez-Herrera R, Flores-Gallegos AC. Co-microencapsulation: a promising multi-approach technique for enhancement of functional properties. Bioengineered 2022; 13:5168-5189. [PMID: 35172666 PMCID: PMC8973973 DOI: 10.1080/21655979.2022.2037363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/29/2022] [Accepted: 01/29/2022] [Indexed: 11/02/2022] Open
Abstract
Co-microencapsulation is a growing technique in the food industry because it is a technique that, under the same fundamentals of microencapsulation, allows the generation of microcapsules with a longer shelf life, using a smaller number of encapsulating materials and a smaller amount of active compounds, while having a greater beneficial activity. This responds to consumer demand for higher quality foods that limit the use of ingredients with low nutritional content and provide beneficial health effects, such as probiotics, prebiotics, vitamins, fatty acids, and compounds with antioxidant activity. The combination of two or more active compounds that achieve a synergy between them and between the encapsulating materials offers an advantage over the well-known microencapsulation. Among the main active compounds used in this process are probiotics, prebiotics, fatty acids, and polyphenols, the main combination being that of probiotics with one of the other active compounds that enhances their benefits. The present review discusses the advantages and disadvantages of the different encapsulating materials and techniques used to obtain co-microencapsulants, where the main result is a higher survival of probiotics, higher stability of the active compounds and a more controlled release, which can lead to the generation of new foods, food supplements, or therapeutic foods for the treatment of common ailments.
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Affiliation(s)
- Iván A. Niño-Vásquez
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Diana Muñiz-Márquez
- Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles. Ciudad Valles, Slp, México, Ciudad Valles, México
| | - Juan A. Ascacio-Valdés
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Juan Carlos Contreras-Esquivel
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Cristóbal N. Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
| | - Adriana C. Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza E Ing, Saltillo, México
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76
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Nondairy Probiotic Products: Functional Foods That Require More Attention. Nutrients 2022; 14:nu14040753. [PMID: 35215403 PMCID: PMC8878000 DOI: 10.3390/nu14040753] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/07/2022] [Accepted: 02/09/2022] [Indexed: 01/27/2023] Open
Abstract
The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.
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77
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Yang J, Sun Y, Gao T, Wu Y, Sun H, Zhu Q, Liu C, Zhou C, Han Y, Tao Y. Fermentation and Storage Characteristics of "Fuji" Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities. Front Nutr 2022; 9:833906. [PMID: 35223961 PMCID: PMC8864132 DOI: 10.3389/fnut.2022.833906] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Accepted: 01/17/2022] [Indexed: 11/13/2022] Open
Abstract
Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.
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Affiliation(s)
- Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Tengqi Gao
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Hao Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Qingzheng Zhu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Chunsheng Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Chuang Zhou
- Department of Animal Husbandry and Veterinary Medicine, Jiangsu Vocational College of Agriculture and Forestry, Jurong, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
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78
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Liu J, Liu C, Qiao S, Dong Z, Sun D, Zhu J, Liu W. One-step fermentation for producing xylo-oligosaccharides from wheat bran by recombinant Escherichia coli containing an alkaline xylanase. BMC Biotechnol 2022; 22:6. [PMID: 35123477 PMCID: PMC8817556 DOI: 10.1186/s12896-022-00736-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Accepted: 01/28/2022] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND One-step fermentation is a cheap way to produce xylo-oligosaccharides (XOS), where production of xylanases and XOS is integrated into a single process. In spite of cost advantage, one-step fermentation is still short in yield so far due to the limited exploration. To cope with this issue, production of XOS from wheat bran by recombinant Escherichia coli through one-step fermentation was investigated in this study. RESULTS An endo-β-1,4-xylanase gene belonging to glycoside hydrolase family 11 of Bacillus agaradhaerens was employed to construct recombinant E. coli. This xylanase showed maximal activity at 60 °C and pH 8.0-8.5. Its activity retained more than 60% after incubation at 70 °C for 4 h, showing a good stability. The recombinant E. coli BL21(DE3) could secreted xylanases that directly hydrolyzed de-starched wheat bran to XOS in fermentation medium. The XOS generated from hydrolysis consisted of xylose, xylobiose and xylotriose accounting for 23.1%, 37.3% and 39.6%, respectively. Wheat bran concentration was found to be the most crucial factor affecting XOS production. The XOS concentration reached 5.3 mg/mL at 10% loading of wheat bran, which is higher than those of previous researches. Nitrogen source type could also affect production of XOS by changing extracellular xylanase activity, and glycine was found to be the best one for fermentation. Optimal fermentation conditions were finally studied using response surface optimization. The maximal concentration emerged at 44.3 °C, pH 7.98, which is affected by characteristics of the xylanase as well as growth conditions of E. coli. CONCLUSIONS This work indicates that the integrated fermentation using recombinant E. coli is highly competitive in cost and final concentration for producing XOS. Results can also provide theoretical basis for large-scale production and contribute to the wide adoption of XOS.
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Affiliation(s)
- Jiawen Liu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan District, Xuzhou, 221116 Jiangsu Province China
| | - Cong Liu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan District, Xuzhou, 221116 Jiangsu Province China
| | - Shilei Qiao
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan District, Xuzhou, 221116 Jiangsu Province China
| | - Zhen Dong
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan District, Xuzhou, 221116 Jiangsu Province China
| | - Di Sun
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan District, Xuzhou, 221116 Jiangsu Province China
| | - Jingrong Zhu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan District, Xuzhou, 221116 Jiangsu Province China
| | - Weijie Liu
- Jiangsu Key Laboratory of Phylogenomics and Comparative Genomics, School of Life Science, Jiangsu Normal University, No. 101, Shanghai Road, Tongshan District, Xuzhou, 221116 Jiangsu Province China
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Moreno-Chamba B, Salazar-Bermeo J, Martínez-Madrid MC, Lizama V, Martín-Bermudo F, Berná G, Neacsu M, Saura D, Martí N, Valero M. Bound galloylated compounds in persimmon upcycled dietary fiber modulate microbial strains associated to human health after in vitro digestion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application. FERMENTATION 2021. [DOI: 10.3390/fermentation8010006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices.
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81
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Li R, Tao M, Xu T, Pan S, Xu X, Wu T. Small berries as health-promoting ingredients: a review on anti-aging effects and mechanisms in Caenorhabditis elegans. Food Funct 2021; 13:478-500. [PMID: 34927654 DOI: 10.1039/d1fo02184b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Aging is an inevitable, irreversible, and complex process of damage accumulation and functional decline, increasing the risk of various chronic diseases. However, for now no drug can delay aging process nor cure aging-related diseases. Nutritional intervention is considered as a key and effective strategy to promote healthy aging and improve life quality. Small berries, as one of the most common and popular fruits, have been demonstrated to improve cognitive function and possess neuroprotective activities. However, the anti-aging effects of small berries have not been systematically elucidated yet. This review mainly focuses on small berries' anti-aging activity studies involving small berry types, active components, the utilized model organism Caenorhabditis elegans (C. elegans), related signaling pathways, and molecular mechanisms. The purpose of this review is to propose effective strategies to evaluate the anti-aging effects of small berries and provide guidance for the development of anti-aging supplements from small berries.
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Affiliation(s)
- Rong Li
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Mingfang Tao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Tingting Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Xiaoyun Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
| | - Ting Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, People's Republic of China.
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Hu X, Liu C, Zhang H, Hossen MA, Sameen DE, Dai J, Qin W, Liu Y, Li S. In vitro digestion of sodium alginate/pectin co-encapsulated Lactobacillus bulgaricus and its application in yogurt bilayer beads. Int J Biol Macromol 2021; 193:1050-1058. [PMID: 34798184 DOI: 10.1016/j.ijbiomac.2021.11.076] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/23/2021] [Accepted: 11/12/2021] [Indexed: 12/29/2022]
Abstract
The purpose of this study was to prepare sodium alginate (SA)/pectin (PE) hydrogel microspheres using the extrusion method to encapsulate Lactobacillus bulgaricus. Microscopic observation showed that the beads were spherical with a smooth and uniform surface. For microspheres with a diameter range of 140-156 μm, the encapsulation efficiency reached 85.67%. After simulating saliva, gastric juice, and intestinal juice, the activity of the microcapsules was estimated to be 5.78 × 104 log colony forming unit (CFU)/mL. These data show that the use of SA and PE encapsulated probiotics exhibit enhanced viability. In addition, double-layer beads containing probiotic microspheres and yogurt were prepared, and physical and chemical analysis was performed using scanning electron microscopy, Fourier-transform infrared spectroscopy, and differential scanning calorimetry. Texture and sensory property analysis revealed that the beads had good elasticity, chewiness, and high commercial value. Collectively, these findings indicate that SA and PE can be used for the encapsulation, protection, and gastrointestinal delivery of probiotics. Moreover, these microcapsules exhibit good stability in vitro and improve yogurt characteristics by increasing the survival rate of encapsulated probiotics, thus demonstrating their commercial application potential.
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Affiliation(s)
- Xinxin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Haitian Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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83
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Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability. Sci Rep 2021; 11:22956. [PMID: 34824321 PMCID: PMC8616910 DOI: 10.1038/s41598-021-02424-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Accepted: 11/16/2021] [Indexed: 12/02/2022] Open
Abstract
The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.
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84
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In vitro antioxidant and immunomodulation capacities of low-molecular weight-alginate- and laminaran-responsible gut indigenous bacteria. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112127] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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85
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Zhu L, Mu T, Ma M, Sun H, Zhao G. Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria. Food Chem 2021; 374:131500. [PMID: 34772572 DOI: 10.1016/j.foodchem.2021.131500] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 01/31/2023]
Abstract
The effects of four kinds of lactic acid bacteria (LAB) and one bifidobacteria on nutritional composition, antioxidant activity, volatile compounds and stability properties of fermented sweet potato residues (SPR) were investigated. The soluble dietary fiber (12.92-16.63 g/100 g DW), total polyphenols content (90.51-97.35 mg/100 g DW), organic acids, and stability of SPR were increased after fermentation. The DPPH radical scavenging capacity (39.49-62.04 mg AAE/100 g DW) and ferric reducing antioxidant power (47.14-71.87 mg TE/100 g DW) were also increased, of which SPR fermented with Lacticaseibacillus rhamnosus CICC 23119 exhibited the highest values. Meanwhile, the anti-nutritional compound (oxalic acid) was decreased from 0.46 to 0.08-0.30 mg/g DW. Also, the fermented SPR exhibited different flavors compared with SPR, due to the production of acids especially antiseptic hexanoic acid and sorbic acid. Therefore, these results can provide a theoretical basis for the high-value utilization of SPR.
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Affiliation(s)
- Lili Zhu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China; College of Food Science, Southwest University, No. 2 Tian Sheng Road, Beibei District, Chongqing 400715, PR China
| | - Taihua Mu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Mengmei Ma
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Hongnan Sun
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Guohua Zhao
- College of Food Science, Southwest University, No. 2 Tian Sheng Road, Beibei District, Chongqing 400715, PR China
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86
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Mirmohammadi R, Zamindar N, Razavi SH, Mirmohammadi M, Paidari S. Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei. Food Sci Nutr 2021; 9:5370-5378. [PMID: 36225214 PMCID: PMC9534284 DOI: 10.1002/fsn3.2461] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 06/18/2021] [Accepted: 06/29/2021] [Indexed: 12/22/2022] Open
Abstract
The aim of the current study was to evaluate the possibility of the bacterial growth and substrate metabolism during the fermentation of red grape juice and the mixture of red grape juice and rice flour solution using Lactobacillus plantarum and Lactobacillus casei. In recent years, cereal-based beverages have been used as functional compounds such as antioxidants, dietary fiber, minerals, probiotics, and vitamins in diets. In this research, fermentation of red grape juice (media 1) and 1:1 mixture of red grape juice and rice flour solution (media 2) by two strains of gram positive and homofermentative lactic acid bacteria: L. plantarum and L. casei (individually and mixed) was examined. Fermentation was carried out at 37°C for 48 hr. Microbial population, pH, acidity, sugar, and organic acid metabolism were measured during the fermentation period. Data showed that in media 2 fermented with mixed culture of both L. plantarum and L. casei, acidity and microbial population increased sharply at the initial stages of fermentation, and the most percentage of lactic acid production occurred. Red grape juice fermented with mixture of L. plantarum and L. casei showed the most sugar consumption (p < .05). Results indicated that the use of the mixture of red grape juice and rice flour solution can be a proper substrate for producing lactic acid.
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Affiliation(s)
- Royaossadat Mirmohammadi
- Department of Food Science and TechnologyYoung Researchers Club Shahrekord BranchIslamic Azad UniversityShahrekordIran
| | - Nafiseh Zamindar
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Seyed Hadi Razavi
- Department of Food Science and Engineering Faculty of Biosystem EngineeringUniversity of TehranTehranIran
| | | | - Saeed Paidari
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
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87
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Milutinović M, Dimitrijević-Branković S, Rajilić-Stojanović M. Plant Extracts Rich in Polyphenols as Potent Modulators in the Growth of Probiotic and Pathogenic Intestinal Microorganisms. Front Nutr 2021; 8:688843. [PMID: 34409062 PMCID: PMC8366775 DOI: 10.3389/fnut.2021.688843] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 07/06/2021] [Indexed: 01/23/2023] Open
Abstract
Medicinal plants and their extracts contain substantial quantities of polyphenols. As metabolically active plant metabolites, polyphenols are food components with a wide range of biological activities. Given their poor absorbability in the digestive tract their activity toward the human host is typically mediated through interaction with intestinal microbes. As a result, polyphenols comprise a novel group of prebiotics. In this study, we tested the effect of five polyphenol-rich extracts from four medicinal herbs on the growth of probiotic and pathogenic microbes. The studied medicinal herbs were Gentiana asclepiadea L. (willow gentian), Hypericum perforatum L. (St. John's wort), Satureja montana L. (winter savory), and Achillea millefolium L. (yarrow). All these plants are traditionally used for the treatment of digestive problems. Extracts were prepared using safe solvent combinations. We tested the impact of addition of plant extracts on the growth of three probiotic lactobacilli and probiotic yeast Saccharomyces boulardii. The effect of addition of plant extracts to liquid media (concentration range 0.25–10 mg/mL) on the growth of probiotics, was tested in vitro. The antimicrobial activity of the extracts was tested against several opportunistic bacteria and yeast. St. John's wort, winter savory, and willow gentian extracts showed a stimulative effect on probiotic yeast growth, while the highest growth-stimulating effect was achieved when microwave-assisted yarrow extract was used in the concentration of 0.5 mg/mL. Under these conditions growth of S. boulardii was increased 130-fold. In addition, the yarrow extract stimulated the growth of Lactiplantibacillus plantarum 299v. The growth of two Lacticasibacillus rhamnosus strains was not stimulated by the addition of any extracts. Our results show that plant polyphenol-rich extracts can influence the growth of microorganisms that are typical members of the intestinal microbiota. For the first time we demonstrate that probiotic yeast growth can be stimulated by extracts of medicinal herbs, which when accompanied by suppression of Candida yeasts suggests a potential benefit of the treatment in diseases that are associated with fungal dysbiosis.
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Affiliation(s)
- Milica Milutinović
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Suzana Dimitrijević-Branković
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Mirjana Rajilić-Stojanović
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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88
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Optimization of fermentation conditions for higher cellulase production using marine Bacillus licheniformis KY962963: An epiphyte of Chlorococcum sp. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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89
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Li S, Tao Y, Li D, Wen G, Zhou J, Manickam S, Han Y, Chai WS. Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles. CHEMOSPHERE 2021; 276:130090. [PMID: 33740651 DOI: 10.1016/j.chemosphere.2021.130090] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/11/2021] [Accepted: 02/19/2021] [Indexed: 05/10/2023]
Abstract
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 10.0 log CFU/mL, malic acid content decreased from 511.47 ± 10.50 mg/L to below 146.38 ± 3.79 mg/L, and lactic acid content increased from 0 mg/L to above 2184.90 ± 335.80 mg/L. Moreover, the metabolism of these strains exerted a profound influence on the phenolic composition of juice. Total phenolic content in blueberry juice increased by 6.1-81.2% under lactic acid fermentation, and the antioxidant capacity in vitro enhanced by at least 34.0%. Anthocyanin content showed a declining trend, while the profile of non-anthocyaninic phenolics exhibited complex changes. The increments of rutin, myricetin and gallic acid contents through 48 h lactic acid fermentation exceeded 136%, 71% and 38%, respectively. Instead, the contents of p-hydroxybenzoic acid and caffeic acid decreased with fermentation. Overall, Lactobacillus plantarum LSJ-TY-HYB-T9 and LSJ-TY-HYB-T7, and Lactobacillus fermentum LSJ-TY-HYB-C22 and LSJ-TY-HYB-L16 could be the suitable strains to produce fermented fruit juices, including blueberry in practical applications.
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Affiliation(s)
- Sujin Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Guangzhong Wen
- Blueberry Industry Development Service Center, Majiang, Guizhou, 557600, China
| | - Jianzhong Zhou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar SeCi Begawan BE1410, Brunei Darussalam
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
| | - Wai Siong Chai
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
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90
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Liu H, Qin S, Sirohi R, Ahluwalia V, Zhou Y, Sindhu R, Binod P, Rani Singhnia R, Kumar Patel A, Juneja A, Kumar D, Zhang Z, Kumar J, Taherzadeh MJ, Kumar Awasthi M. Sustainable blueberry waste recycling towards biorefinery strategy and circular bioeconomy: A review. BIORESOURCE TECHNOLOGY 2021; 332:125181. [PMID: 33888357 DOI: 10.1016/j.biortech.2021.125181] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/09/2021] [Accepted: 04/10/2021] [Indexed: 06/12/2023]
Abstract
Waste valorization using biological methods for value addition as well as environmental management is becoming popular approach for sustainable development. The present review addresses the availability of blueberry crop residues (BCR), applications of this feedstock in bioprocess for obtaining range of value-added products, to offer economic viability, business development and market potential, challenges and future perspectives. To the best of our knowledge, this is the first article addressing the blueberry waste valorization for a sustainable circular bioeconomy. Furthermore, it covers the information on the alternative BCR valorization methods and production of biochar for environmental management through removal or mitigation of organic and inorganic pollutants from contaminated sites. The review also discusses the ample opportunities of strategic utilization of BCR to offer solutions for environmental sustenance, covers the emerging trends to produce multi-products and techno-economic prospective for sustainable agronomy.
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Affiliation(s)
- Huimin Liu
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shiyi Qin
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, Seoul, South Korea
| | - Vivek Ahluwalia
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | - Yuwen Zhou
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala 695019, India
| | - Reeta Rani Singhnia
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Anil Kumar Patel
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Ankita Juneja
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana Champaign, 1304 W. Pennsylvania Avenue, Urbana, IL 61801, USA
| | - Deepak Kumar
- Department of Chemical Engineering, SUNY College of Environmental Science and Forestry, 402 Walters Hall, 1 Forestry Drive, Syracuse, NY 13210, USA
| | - Zengqiang Zhang
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jitendra Kumar
- Institute of Pesticide Formulation Technology, Gurugram, Haryana 122 016, India
| | | | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China; Swedish Centre for Resource Recovery, University of Borås, Borås 50190, Sweden.
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91
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Kubasova T, Seidlerova Z, Rychlik I. Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics. Int J Mol Sci 2021; 22:5471. [PMID: 34067354 PMCID: PMC8196900 DOI: 10.3390/ijms22115471] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 05/19/2021] [Accepted: 05/19/2021] [Indexed: 12/16/2022] Open
Abstract
In this review, we link ecological adaptations of different gut microbiota members with their potential for use as a new generation of probiotics. Gut microbiota members differ in their adaptations to survival in aerobic environments. Interestingly, there is an inverse relationship between aerobic survival and abundance or potential for prolonged colonization of the intestinal tract. Facultative anaerobes, aerotolerant Lactobacilli and endospore-forming Firmicutes exhibit high fluctuation, and if such bacteria are to be used as probiotics, they must be continuously administered to mimic their permanent supply from the environment. On the other hand, species not expressing any form of aerobic resistance, such as those from phylum Bacteroidetes, commonly represent host-adapted microbiota members characterized by vertical transmission from mothers to offspring, capable of long-term colonization following a single dose administration. To achieve maximal probiotic efficacy, the mode of their administration should thus reflect their natural ecology.
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Affiliation(s)
| | | | - Ivan Rychlik
- Veterinary Research Institute, Hudcova 70, 621 00 Brno, Czech Republic; (T.K.); (Z.S.)
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92
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Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9050749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.
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93
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Droficheva N. Optimization of biotechnological processes in the production of apple juice. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213406003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
When obtaining apple juice, the issue of optimizing biotechnological processes is acute. The use of enzyme preparations of different specifics of the action allows you to choose the optimal parameters of the technological process and select the drug taking into account the purpose ofuse. The influence of enzyme preparations: Trinoline 4000, Trinolin DF, Fructocyme P6-L, Lafaze on the yield of juice and biologically active substances in the processing of fruit raw materials was studied. An enzyme preparation that maximizes the yield of apple juice has been isolated. Their effect on the extraction of biologically active substances has been determined.
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