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Montero-Zamora J, Cortés-Muñoz M, Esquivel P, Mora-Villalobos JA, Velázquez C. Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey-based beverage containing Costa Rican guava fruit pulp. J Food Sci 2020; 85:3478-3486. [PMID: 32901935 DOI: 10.1111/1750-3841.15430] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 12/13/2022]
Abstract
The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr-1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 106 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector. PRACTICAL APPLICATION: This research focuses on the evaluation of the properties of a probiotic beverage, with a promissory industrial application using whey, as a dairy industry byproduct, combined with the pulp of the highly nutritious and subutilized Costa Rican guava (CRG) fruit.
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Affiliation(s)
- Jéssica Montero-Zamora
- National Center for Biotechnological Innovations of Costa Rica (CENIBiot), San José, 1174-1200, Costa Rica
| | - Marianela Cortés-Muñoz
- School of Food Technology, University of Costa Rica (UCR), San José, 11501-2060, Costa Rica.,National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San José, 11501-2060, Costa Rica
| | - Patricia Esquivel
- School of Food Technology, University of Costa Rica (UCR), San José, 11501-2060, Costa Rica
| | | | - Carmela Velázquez
- National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San José, 11501-2060, Costa Rica
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Bochnak-Niedźwiecka J, Szymanowska U, Świeca M. Studies on the development of vegetable-based powdered beverages – Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109822] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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53
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Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes. Food Chem 2020; 340:127915. [PMID: 32889208 DOI: 10.1016/j.foodchem.2020.127915] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 08/09/2020] [Accepted: 08/21/2020] [Indexed: 12/31/2022]
Abstract
The interaction between cyanidin-3-O-glucoside with casein and casein hydrolysates and its effects on the antioxidant activity of complexes were investigated. Fluorescence spectroscopy results indicated that the interaction between cyanidin-3-O-glucoside and casein was primarily mediated by Van der Waals forces or hydrogen bonds and stronger than the interaction between cyanidin-3-O-glucoside and casein hydrolysates mainly via hydrophobic interaction. Circular dichroism and Fourier-transform infrared spectroscopy analysis showed the secondary structure of casein/casein hydrolysates had a slight change after binding with cyanidin-3-O-glucoside. And larger particles formed due to the protein aggregation induced by the complexation of casein/casein hydrolysates with cyanidin-3-O-glucoside. The antioxidant activity assessments revealed that the synergistic effect was observed in FRAP assay, whereas an antagonistic effect in ABTS assay between casein/casein hydrolysates and cyanidin-3-O-glucoside, which were produced due to the casein/casein hydrolysates-cyanidin-3-O-glucoside interaction. These results would be helpful in designing functional beverages containing anthocyanins and protein hydrolysates with enhanced antioxidant ability.
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Abstract
Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This review is focused on the occurrence of these toxic compounds in plant-based milks, fruit juices, and herbal teas. The fate of the toxins during processing is discussed to establish the potential risk posed by the consumption of these kind of beverages regarding mycotoxin uptake.
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55
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Meléndez-Pizarro CO, Calva-Quintana A, Espinoza-Hicks JC, Sánchez-Madrigal MÁ, Quintero-Ramos A. Continuous Flow UV-C Irradiation Effects on the Physicochemical Properties of Aloe vera Gel and Pitaya (S tenocereus spp.) Blend. Foods 2020; 9:E1068. [PMID: 32781682 PMCID: PMC7465395 DOI: 10.3390/foods9081068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/26/2020] [Accepted: 08/04/2020] [Indexed: 11/21/2022] Open
Abstract
Physicochemical properties of a blend of 10% Aloe vera gel with 5% pitaya juice subjected to UV-C doses of 16.5, 27.7, and 40 mJ/cm2 were evaluated at pH 3.5 and 5.5. Unprocessed treatments were used as the control. The a* color parameter decreased and luminosity increased at pH 3.5. The decrease in the reddish color was consistent with the decrease in total betalains content and stabilized at pH 5.5. The NMR analyses of UV-C treatments showed changes in betalains signal patterns. Polyphenolics content was significantly reduced in the UV-C treatments at pH 5.5. UV-C processing decreased the antioxidant activity 1.25 times compared to unprocessed treatments. Total sugar content was reduced as the UV-C dose increased. Doses above 16.5 mJ/cm2 resulted in a higher simple sugar content at a pH 3.5. The UV-C continuous flow technology can be applied to stabilize betalains in Aloe vera-pitaya blends at a UV-C dose of 16.5 mJ/cm2 and pH 5.5.
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Affiliation(s)
| | | | | | | | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua (UACH), Nuevo Campus Universitario, Circuito Universitario, Chihuahua CP 31125, Mexico; (C.O.M.-P.); (A.C.-Q.); (J.C.E.-H.); (M.Á.S.-M.)
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56
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Aboud SA, Altemimi AB, Al‐Hilphy ARS, Watson DG. Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14759] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Salam A. Aboud
- Department of Food Science College of AgricultureUniversity of Al‐Basrah Basrah Iraq
| | - Ammar B. Altemimi
- Department of Food Science College of AgricultureUniversity of Al‐Basrah Basrah Iraq
| | - Asaad R. S. Al‐Hilphy
- Department of Food Science College of AgricultureUniversity of Al‐Basrah Basrah Iraq
| | - Dennis G. Watson
- School of Agricultural Sciences Southern Illinois University Carbondale IL USA
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Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10113668] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.
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Poletto P, Pereira GN, Monteiro CR, Pereira MAF, Bordignon SE, de Oliveira D. Xylooligosaccharides: Transforming the lignocellulosic biomasses into valuable 5-carbon sugar prebiotics. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Nanoscale Delivery System for Nutraceuticals: Preparation, Application, Characterization, Safety, and Future Trends. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09208-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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60
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Alteration of surface pressure of macromolecular monolayer at the air-water interface and electrochemical impedance characteristics. Colloids Surf B Biointerfaces 2019; 187:110638. [PMID: 31767413 DOI: 10.1016/j.colsurfb.2019.110638] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 10/23/2019] [Accepted: 11/09/2019] [Indexed: 11/23/2022]
Abstract
Proteins are very important biological macromolecules, specific in their functions essential for many biological activities. Proteins are among the most vital components of all living matters with thousands of different types, and they are very specific in their nature which makes them important for usage in many biotechnological, biomedical, and food processing applications. Langmuir monolayer studies provide the characteristics of monolayer at the air-liquid interface. Langmuir monolayer of protein is affected by the molecular weight, macromolecular structure, denaturation and its purity. The interaction of the protein with other molecules greatly affects the behaviour of monolayer. Coconut oil layer at the air-water interface was prepared with different sub-phases including casein protein and whey protein. Wilhelmy plate measurement technique has been used to measure the surface pressure of the monolayer at the air-liquid interface. Experiments were carried out to study the stability using electrochemical impedance measurements. The electrostatic forces dominated the coconut oil - protein interaction, and the interface of macromolecules were controlled by expansion and compression. The macromolecules were adsorbed with a preferential orientation at the interface, and the stability of colloidal dispersions was governed by the intermolecular interactions. The stability using electrochemical impedance spectroscopy on the selected protein macromolecules along with other analysis were performed by varying various parameters.
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Grobelna A, Kalisz S, Kieliszek M. The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties. Biomolecules 2019; 9:biom9110744. [PMID: 31744240 PMCID: PMC6920767 DOI: 10.3390/biom9110744] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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Affiliation(s)
- Anna Grobelna
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
| | - Stanisław Kalisz
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
- Correspondence: (S.K.); (M.K.)
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
- Correspondence: (S.K.); (M.K.)
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Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach. Microorganisms 2019; 7:microorganisms7110509. [PMID: 31671881 PMCID: PMC6920803 DOI: 10.3390/microorganisms7110509] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 10/24/2019] [Accepted: 10/26/2019] [Indexed: 12/18/2022] Open
Abstract
Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation systems are unsustainable; thus, alternative vegetal sources to resolve these limits must be found. A winning candidate could be hemp seed, which is a powerhouse of nutrients, is sugarless, rich in fiber and proteins, and little land and nutrients demanding. The aim is to develop novel drinks obtained from hemp seeds mixed or not with soy and rice and fermented with probiotics (Lactobacillus fermentum, Lb. plantarum, and Bifidobacterium bifidum). The drinks were characterized for their microbial growth, by means of culture-dependent and -independent techniques, and for their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. The results showed that hemp seed drinks have a specific aroma and its compounds are dependent on the type of formulation and to the probiotic used. For example, in hemp seed drinks, 2-heptanol, 2-methyl, 2,4-decadienal, 2-butanone, 3-hydroxy, 2,3-butanedione, and propanoic acid were fine descriptors of probiotics fermentations. Multivariate analysis of volatile metabolites and their correlation to some physiological parameters and nutritional values offered a novel approach to assess the quality of functional hemp drinks which could result in a decisional tool for industrial applications.
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63
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Kalogiouri N, Samanidou V. Advances in the Optimization of Chromatographic Conditions for the Separation of Antioxidants in Functional Foods. ACTA ACUST UNITED AC 2019. [DOI: 10.17145/rss.19.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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