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Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea. Nutrients 2022; 14:nu14224828. [PMID: 36432515 PMCID: PMC9692764 DOI: 10.3390/nu14224828] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/18/2022] Open
Abstract
The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It contains organic acids, vitamins, amino acids, and biologically active compounds, notably polyphenols, derived mainly from tea. Kombucha exhibits a range of health-promoting properties, including antioxidant or detoxifying effects. This fermented beverage is traditionally brewed with black tea, but other types of tea are used increasingly, which may have significant implications in terms of chemical composition and health-promoting effects. In this preliminary study, we investigated the content of micronutrients (manganese (Mn), copper (Cu), iron (Fe), chromium (Cr) and zinc (Zn)) by the ICP-OES method in Kombucha prepared with black, red, green and white tea at different time points of fermentation (1, 7, 14 days). It should be noted that the composition of separate ingredients such as tea, leaven or sugar has not been studied. Kombucha had the highest content of zinc-0.36 mg/L to 2.08 mg/L, which accounts for between 3% and 26% of the RDA (Recommended Dietary Allowance) for adults, and the smallest amounts of chromium (0.03 mg/L to 0.09 mg/L), which however represents as much as between 75% and 232% of the RDA. It has been demonstrated that the type of tea as well as the day of fermentation have a significant effect on the concentrations of selected minerals. Kombucha can therefore supplement micronutrients in the human diet.
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The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02936-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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53
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Mencin M, Jamnik P, Mikulič Petkovšek M, Veberič R, Terpinc P. Enzymatic treatments of raw, germinated and fermented spelt (Triticum spelta L.) seeds improve the accessibility and antioxidant activity of their phenolics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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54
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Tao J, Chen Q, Chen S, Lu P, Chen Y, Jin J, Li J, Xu Y, He W, Long T, Deng X, Yin H, Li Z, Fan J, Cao P. Metagenomic insight into the microbial degradation of organic compounds in fermented plant leaves. ENVIRONMENTAL RESEARCH 2022; 214:113902. [PMID: 35839908 DOI: 10.1016/j.envres.2022.113902] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 06/26/2022] [Accepted: 07/10/2022] [Indexed: 05/23/2023]
Abstract
Microbial degradation of organic compounds is an environmentally benign and energy efficient part in product processing. Fermentation of plant leaves involves enzymatic actions of many microorganisms. However, microbes and enzymes discovered from natural degradation communities were still limited by cultural methods. In this study, we used a metagenomics sequence-guided strategy to identify the microbes and enzymes involved in compound degradation and explore the potential synergy among community members in fermented tobacco leaves. The results showed that contents of protein, starch, pectin, lignin, and cellulose varied in fermented leaves from different growing sites. The different compound contents were closely related to taxonomic composition and functional profiles of foliar microbial communities. Microbial communities showed significant correlations with protein, lignin, and cellulose. Vital species for degradations of protein (Bacillus cereus and Terribacillus aidingensis), lignin (Klebsiella pneumoniae and Pantoea ananatis) and cellulose (Pseudomonas putida and Sphingomonas sp. Leaf20) were identified and relating hydrolytic enzymes were annotated. Further, twenty-two metagenome-assembled genomes (MAGs) were assembled from metagenomes and six potential cellulolytic genomes were used to reconstruct the cellulose-degrading process, revealing the potential metabolic cooperation related to cellulose degradation. Our work should deepen the understanding of microbial roles in plant fermentation and provide a new viewpoint for applying microbial consortia to convert plant organic components to small molecules.
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Affiliation(s)
- Jiemeng Tao
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Qiansi Chen
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Shanyi Chen
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, 361000, China
| | - Peng Lu
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Yiqiang Chen
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, 361000, China
| | - Jingjing Jin
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Jingjing Li
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, 361000, China
| | - Yalong Xu
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Wei He
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, 361000, China
| | - Teng Long
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, 361000, China
| | - Xiaohua Deng
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, 361000, China
| | - Huaqun Yin
- School of Minerals Processing and Bioengineering, Central South University, Changsha, 410083, China
| | - Zefeng Li
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China
| | - Jianqiang Fan
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, 361000, China.
| | - Peijian Cao
- China Tobacco Gene Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001, China.
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Wongsa P, Bhuyar P, Tongkoom K, Spreer W, Müller J. Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.). Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04150-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Samtiya M, Aluko RE, Dhaka N, Dhewa T, Puniya AK. Nutritional and health-promoting attributes of millet: current and future perspectives. Nutr Rev 2022; 81:684-704. [PMID: 36219789 DOI: 10.1093/nutrit/nuac081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Namrata Dhaka
- Department of Biotechnology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India
| | - Anil Kumar Puniya
- is with the Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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Qin H, Wu H, Shen K, Liu Y, Li M, Wang H, Qiao Z, Mu Z. Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential. Foods 2022; 11:3155. [PMID: 37430904 PMCID: PMC9601907 DOI: 10.3390/foods11203155] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 08/05/2023] Open
Abstract
Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.
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Affiliation(s)
- Huibin Qin
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Houbin Wu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Ke Shen
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Yilin Liu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Meng Li
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Haigang Wang
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhijun Qiao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhixin Mu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
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Barros RGC, Pereira UC, Andrade JKS, Nogueira JP, de Oliveira CS, Narain N. Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu ( Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3895-3907. [PMID: 36193385 PMCID: PMC9525564 DOI: 10.1007/s13197-022-05418-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 06/16/2023]
Abstract
Cupuassu (Theobroma grandiflorum) generates a large amount of waste, which can be better used to obtain products with high added value through biotechnological processes. Thus, the present study aimed to obtain optimized conditions for the simultaneous production of phenolic acids, invertases and transferases enzymes in cupuassu residue with Aspergillus carbonarius. The main methodologies used to select the variables that influence the system were a Plackett-Burman design, followed by a Central Composite Rotational Design. The optimal conditions were use of 17.3% sucrose, 5.1% residue and 4.6% yeast extract to produce 2204.89 ± 5.75 mg GAE/100 g, 39.84 ± 2.08 U/mL of hydrolytic activity, 168.09 ± 3.81 U/mL of transfructosylation activity and 4.23 ± 0.19 of transfructosylation and hydrolytic activity ratio. Among the phenolic acids identified by the UFLC-DAD system, there was an increase of 148.17% in gallic acid and 205.51% in protocatechuic acid. The antioxidant activities also showed changes after fermentation, with an increase of 350% for the ABTS assay, 51.97% for FRAP, 22.65% for ORAC and 16.03% for DPPH. To the best of our knowledge, this is the first time that cupuassu residue is fermented with Aspergillus carbonarius to obtain invertases and transferases enzymes and phenolic acids. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05418-z.
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Affiliation(s)
- Romy Gleyse Chagas Barros
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Ubatã Corrêa Pereira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Julianna Karla Santana Andrade
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Narendra Narain
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
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59
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Park SN, Lee OH. Effects of Saccharomycopsis fibuligera Fermentation on the Antioxidant and Anti-inflammatory Activity of Kerria japonica Flower Extract. KOREAN JOURNAL OF CLINICAL LABORATORY SCIENCE 2022. [DOI: 10.15324/kjcls.2022.54.3.209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
- Sang-Nam Park
- Department of Clinical Laboratory Science, Kyungdong University, Wonju, Korea
| | - Ok Hee Lee
- Department of Health Management, Kyungdong University, Wonju, Korea
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The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Cannabis sativa (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the directions of development of plant-based food is the use of by-products of the agri-food industry in accordance with the idea of zero waste and the circular economy, so the purpose of this study was to determine the possibility of HPC fermentation using yogurt and kefir cultures and to determine the effect of the type of starter on the properties of the products. In the present study, starter cultures of yogurt (YO 122) and kefir (commercial grains) were used for HPC fermentation. Changes in lactic acid bacteria (LAB) and yeast population, pH, acidity, the content of bioactive compounds by spectrophotometric methods (proteins, amino acids, polyphenols, flavonoids, reducing sugars) and antioxidant activity (DDPH, ABTS, FRAP and reducing power) were determined. The results showed that it was possible to develop high-value beverages based on HPC with high fermentation efficiency: survivability of LAB and yeast (>106 CFU/g) and acidification (pH in a range of 4.82–6.36 and 5.34–6.49 for yogurt and kefir culture, respectively). Moreover, the stability of hemp protein, with its variable free amino acid composition, antioxidant potential and presented changes in polyphenolic content, was observed during storage. The presented results show a new way to manage HPC as an oil industry residue by using it as a raw material for the development of a bioactive food product and illustrate the relationship between applied starter culture, the direction of fermentation and changes in the content of bioactive compounds.
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Effects of Lactobacillus curvatus HY7602-Fermented Antlers in Dexamethasone-Induced Muscle Atrophy. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study assessed the improvements yielded by Lactobacillus curvatus HY7602-fermented antlers (FA) in dexamethasone-induced muscle atrophy and the effects of bioactive compounds increased by fermentation. Dexamethasone-treated C2C12 myoblast cells were treated with FA and non-fermented antlers (NFA). FA showed inhibitory effects on muscle protein degradation in the C2C12 cells. Hsb:ICR mice were orally administered saline (control(CON) and dexamethasone only (DEX)), oxymetholone (DEX+OXY), NFA (DEX+NFA), and FA (DEX+FA) via gavage. Before the end of the experiment, dexamethasone was intraperitoneally (IP) injected into the mice, except in the control group, to induce muscle atrophy. Compared with the DEX group, the DEX+FA group exhibited a significant prevention in the reduction of hindlimb strength, calf thickness, calf muscle weight, and the cross-sectional area of muscle fibers (p < 0.05). The FA-induced improvements in muscle atrophy were associated with a decreased gene expression of protein degradation and growth inhibition, and an increased gene expression of protein synthesis and growth factors. Sialic acid, a bioactive compound associated with muscles, was increased by 51.41% after fermentation and suppressed the expression of protein degradation genes in the C2C12 cells. L. curvatus HY7602-fermented antlers with increased sialic acid after fermentation may therefore be useful for preventing and improving muscle atrophy.
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62
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Sharanagat VS, Singh L, Nema PK. Approaches for development of functional and low gluten bread from sorghum: A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17089] [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]
Affiliation(s)
- Vijay Singh Sharanagat
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Lochan Singh
- Contract research organization National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli, Sonepat Haryana India
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Tolpeznikaite E, Starkute V, Zokaityte E, Ruzauskas M, Pilkaityte R, Viskelis P, Urbonaviciene D, Ruibys R, Rocha JM, Bartkiene E. Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts. Front Nutr 2022; 9:990274. [PMID: 36091232 PMCID: PMC9453264 DOI: 10.3389/fnut.2022.990274] [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: 07/09/2022] [Accepted: 08/12/2022] [Indexed: 11/25/2022] Open
Abstract
Algal biomass (AB) is prospective source of valuable compounds, however, Baltic Sea macroalgae have some challenges, because of their high microbial and chemical contamination. These problems can be solved, by using appropriate technologies for AG pre-treatment. The aim of this study was to evaluate the influence of two pre-treatments, solid-state fermentation with the Lactiplantibacillus plantarum LUHS135 and ultrasonication, on the antioxidant and antimicrobial characteristics of macro- (Cladophora rupestris, Cladophora glomerata, Furcellaria lumbricalis, Ulva intestinalis) and Spirulina (Arthrospira platensis) extracts. Also, combinations of extracts and LUHS135 were developed and their characteristics were evaluated. The total phenolic compound content was determined from the calibration curve and expressed in mg of gallic acid equivalents; antioxidant activity was measured by a Trolox equivalent antioxidant capacity assay using the DPPH• (1,1-diphenyl-2-picrylhydrazyl), ABTS•+ 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), FRAP (Ferric Reducing Ability of Plasma) discoloration methods. Antimicrobial activity was measured by using agar well diffusion assay and in a liquid medium. The highest DPPH• and ABTS•+ was shown by C.rupestris and F.lumbricalis extract × LUHS135 combinations, the highest FRAP - by non-pretreated C.rupestris and F.lumbricalis extract × LUHS135 combinations. Ultrasonicated samples inhibited four out of seven tested pathogens. Finally, the tested pre-treatments showed good perspectives and can be recommended for AB valorization.
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Affiliation(s)
- Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | | | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Babtai, Lithuania
| | - Dalia Urbonaviciene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Babtai, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Vytautas Magnus University, Agriculture Academy, Kaunas, Lithuania
| | - João M. Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Kaunas, Lithuania
- *Correspondence: Elena Bartkiene
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Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080391] [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]
Abstract
Sea buckthorn is a temperate bush plant native to Asian and European countries, explored across the world in traditional medicine to treat various diseases due to the presence of an exceptionally high content of phenolics, flavonoids and antioxidants. In addition to the evaluation of nutrients and active compounds, the focus of the present work was to assess the optimal levels for L. plantarum RM1 growth by applying response surface methodology (RSM), and to determine the impact of juice fermentation on antioxidant, anti-hypertension and anticancer activity, as well as on organoleptic properties. Sea buckthorn berries were shown to contain good fiber content (6.55%, 25 DV%), high quality of protein (3.12%, 6.24 DV%) containing: histidine, valine, threonine, leucine and lysine (with AAS 24.32, 23.66, 23.09, 23.05 and 21.71%, respectively), and 4.45% sugar that provides only 79 calories. Potassium was shown to be the abundant mineral content (793.43%, 22.66 DV), followed by copper and phosphorus (21.81 and 11.07 DV%, respectively). Sea buckthorn juice exhibited a rich phenolic, flavonoid and carotenoid content (283.58, 118.42 and 6.5 mg/g, respectively), in addition to a high content of vitamin C (322.33 mg/g). The HPLC profile indicated that benzoic acid is the dominant phenolic compound in sea buckthorn berries (3825.90 mg/kg). Antioxidant potentials (DPPH and ABTS) of sea buckthorn showed higher inhibition than ascorbic acid. Antimicrobial potentials were most pronounced against Escherichia coli BA12296 (17.46 mm). The probiotic growth was 8.5 log cfu/mL, with juice concentration, inoculum size and temperature as the main contributors to probiotic growth with a 95% confidence level. Fermentation of sea buckthorn juice with L. plantarum RM1 enhanced the functional phenolic and flavonoid content, as well as antioxidant and antimicrobial activities. The fermentation with L. plantarum RM1 enhanced the anti-hypertension and anticancer properties of the sea buckthorn juice and gained consumers’ sensorial overall acceptance.
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Supasil R, Suttisansanee U, Santivarangkna C, Tangsuphoom N, Khemthong C, Chupeerach C, On-nom N. Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods 2022; 11:foods11142071. [PMID: 35885314 PMCID: PMC9318377 DOI: 10.3390/foods11142071] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/10/2022] [Accepted: 07/11/2022] [Indexed: 02/05/2023] Open
Abstract
Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production. The bread was then analyzed to determine chemical and physical properties, nutritional compositions, TPCs, antioxidant activities and sensory properties as well as shelf-life stability. Results showed that fermented water significantly promoted the growth of yeast and increased TPCs and antioxidant activities of sourdough. Compared to common sourdough bread, fermented water sourdough bread resulted in 10% lower sugar and 12% higher dietary fiber with improved consumer acceptability; TPCs and antioxidant activities also increased by 2–3 times. The fermented water sourdough bread maintained microbial quality within the standard range, with adequate TPCs after storage at room temperature for 7 days. Fermented water from Asian pears and Assam tea leaves with L. plantarum 299v and S. cerevisiae TISTR 5059 as starter cultures improved dough fermentation and bread quality.
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Paucar-Menacho LM, Castillo-Martínez WE, Simpalo-Lopez WD, Verona-Ruiz A, Lavado-Cruz A, Martínez-Villaluenga C, Peñas E, Frias J, Schmiele M. Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals. Foods 2022; 11:foods11131957. [PMID: 35804772 PMCID: PMC9265478 DOI: 10.3390/foods11131957] [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: 05/21/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Williams Esteward Castillo-Martínez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Wilson Daniel Simpalo-Lopez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Anggie Verona-Ruiz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Elena Peñas
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Juana Frias
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), MGT-367 Highway-Km 583, No. 5000, Diamantina 39100-000, Brazil
- Correspondence: ; Tel.: +55-38988037758
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67
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Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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68
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Mencin M, Jamnik P, Mikulič Petkovšek M, Veberič R, Terpinc P. Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation. Food Chem 2022; 394:133483. [PMID: 35717908 DOI: 10.1016/j.foodchem.2022.133483] [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: 02/11/2022] [Revised: 05/12/2022] [Accepted: 06/12/2022] [Indexed: 11/27/2022]
Abstract
Lactic acid, alcoholic, combined and spontaneous fermentation of raw, germinated and enzymatic-treated spelt seeds significantly improved the content of extractable and bound phenolics and considerably increased the extractable:bound ratio, and therefore positively affected the accessibility of the spelt antioxidants. The highest extractable and bound individual phenolic contents and in vitro antioxidant activities of extracts were obtained following fermentation of germinated spelt seeds with Saccharomyces cerevisiae, while for enzymatic-treated seeds, Lactobacillus plantarum (alone or with S. cerevisiae) was the most effective. For extractable phenolics, trans-ferulic acid increased the most in yeast-fermented germinated seeds (2922%); for bound phenolics, cis-ferulic acid showed the greatest relative increase in yeast-fermented raw spelt seeds (466%). Spontaneous fermentation of germinated and enzymatic-treated samples decreased intracellular oxidation most effectively, probably due to apigenin derivatives. Cellular uptake of bound hydroxycinnamic acids was significantly higher than that of extractable hydroxycinnamic acids; however, the latter were more efficient in vivo antioxidants.
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Affiliation(s)
- Marjeta Mencin
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | - Polona Jamnik
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | | | - Robert Veberič
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | - Petra Terpinc
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
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69
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Yang Y, Zhong H, Yang N, Xu S, Yang T. Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2339-2350. [PMID: 35602453 PMCID: PMC9114276 DOI: 10.1007/s13197-021-05250-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2021] [Accepted: 08/19/2021] [Indexed: 06/03/2023]
Abstract
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of Rhizopus for improving the flavor deficiency and antioxidant function of sweet rice wine. Seven rice wine samples fermented with isolated strains were analyzed for their total phenolics, total flavonoids, peptide and antioxidant activity using spectrophotometry, as well as ethanol, ethyl acetate, β-phenethyl alcohol, and volatile alcohol contents measured by headspace gas chromatography (HS-GC), the further principal component analysis determined Rhizopus delemar rice wine better on aroma and antioxidant capacity. A comparison of phenolics profile between R. delemar and R. oryzae rice wines was made based on the measurement data of ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometry (UHPLC-QE-MS) data. Thirty-two phenolics were identified in sweet rice wine. Overall, the results presented in this study showed that a strain of R. delemar is available for the improvement of flavor and antioxidant activity in sweet rice wine, which has the great potential to be applied to industrialized products. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05250-x.
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Affiliation(s)
- Yurong Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Haiyan Zhong
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Ning Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Shuaizhe Xu
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
| | - Tao Yang
- National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004 Hunan China
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70
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Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with underutilized edible plants. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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71
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Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.03.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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72
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Bacterially Converted Oat Active Ingredients Enhances Antioxidative and Anti-UVB Photoaging Activities. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:1901564. [PMID: 35692582 PMCID: PMC9187468 DOI: 10.1155/2022/1901564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 04/12/2022] [Accepted: 04/15/2022] [Indexed: 11/18/2022]
Abstract
Oat (Avena sativa L.) is one of the most widely consumed cereal grains worldwide and is considered as an important cereal crop with high nutritional value and potential health benefits. With different bacterial strains, fermented oat extracts were examined for the antioxidant and antiaging effects on the skin after optimization of extraction conditions. Fermented oats contained high avenanthramides, and its function was investigated on matrix metalloproteinase-1 and collagen expression with human dermal fibroblast cells. After fractionation, butanol layers showed the highest avenanthramides contents. Therefore, the microbial fermentation of oats enhances the quality and content of functional ingredients of oats, which provide natural dietary supplements, antioxidants, and antiaging agents.
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73
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Yakubu CM, Sharma R, Sharma S, Singh B. Influence of alkaline fermentation time on in vitro nutrient digestibility, bio- & techno-functionality, secondary protein structure and macromolecular morphology of locust bean (Parkia biglobosa) flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113295] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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74
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Meng FB, Zhou L, Li JJ, Li YC, Wang M, Zou LH, Liu DY, Chen WJ. The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage. Food Res Int 2022; 157:111416. [DOI: 10.1016/j.foodres.2022.111416] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/18/2022] [Accepted: 05/23/2022] [Indexed: 12/25/2022]
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75
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Grain phenolics: critical role in quality, storage stability and effects of processing in major grain crops—a concise review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04026-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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76
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Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits. Foods 2022; 11:foods11091265. [PMID: 35563992 PMCID: PMC9105919 DOI: 10.3390/foods11091265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/22/2022] [Accepted: 04/24/2022] [Indexed: 02/05/2023] Open
Abstract
Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease. Spontaneous fermentation of FM grains has shown improved nutritional and functional properties of its flour and can be used as a functional ingredient for gluten free biscuits. The aim of this study was to determine the effect of spontaneous fermentation (SF) on the nutritional quality, antioxidant, microstructural, and sensory characteristics of gluten-free FM biscuits obtained from light and dark brown FM flours. Results showed that SF decreased ash, crude fibre, and crude fat contents as well as total phenolic and flavonoids contents. Protein content, carbohydrates content, energy values, antioxidant activity (DPPH and FRAP), and mineral content of FM biscuits increased due to SF. The colour properties such as lightness (L*), showed a significant increase as SF period increased in light brown FM biscuits, however dark brown FM biscuits showed no significant difference. The hue angle and colour differences (ΔE) of FM biscuits increased with the increasing period of SF, ranging from 43.20 to 53.76° and from 0.67 to 7.96, respectively. Spontaneous fermentation also decreased physical properties of biscuits such as diameter (4.76 to 4.54 cm), weight (12.77 to 11.99 g), and spread ratio (7.25 to 6.05), while an increase in thickness and hardness was noted. Spontaneous fermentation also induced changes on the microstructure of FM biscuits. Among the fermented biscuits, panelists preferred 24 h gluten-free fermented FM biscuits since they had better sensory properties. Overall, SF enhanced the nutritional value and health promoting compounds of gluten-free FM biscuits.
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77
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Abstract
Fermented foods (FFs) hold global attention because of their huge advantages. Their health benefits, palatability, preserved, tasteful, and aromatic properties impart potential importance in the comprehensive evaluation of FFs. The bioactive components, such as minerals, vitamins, fatty acids, amino acids, and other phytochemicals synthesized during fermentation, provide consumers with several health benefits. Fermentation of food is an ancient process that has met with many remarkable changes owing to the development of scientific technologies over the years. Initially, fermentation relied on back-slapping. Nowadays, starter cultures strains are specifically chosen for the type of fermentation process. Modern biotechnological methods are being implemented in the fermentation process to achieve the desired product in high quality. Respiratory and gastrointestinal tract infections are the most severe health issues affecting human beings of all age groups, especially children and older adults, during this COVID-19 pandemic period. Studies suggest that the consumption of probiotic Lactobacillus strains containing fermented foods protects the subjects from common infectious diseases (CIDs, which is classified as upper respiratory tract infections, lower respiratory tract infections and gastrointestinal infections) by improving the host’s immune system. Further studies are obligatory to develop probiotic-based functional FFs that are effective against CIDs. Presently, we are urged to find alternative, safe, and cost-effective prevention measures against CIDs. The current manuscript briefs the production of FFs, functional properties of FFs, and their beneficial effects against respiratory tract infections. It summarizes the outcomes of clinical trials using human subjects on the effects of supplementation of FFs.
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78
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Effects of the fruit maturity, processing method, and fermentation time on the physicochemical, functional, and microbial properties of Prunus mume (maesil) sugar syrup during a 1-year fermentation period. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113174] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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79
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Upcycling of brewers' spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties. Food Chem X 2022; 13:100184. [PMID: 34917931 PMCID: PMC8666519 DOI: 10.1016/j.fochx.2021.100184] [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: 09/30/2021] [Revised: 12/06/2021] [Accepted: 12/06/2021] [Indexed: 11/23/2022] Open
Abstract
Brewers’ spent grains (BSG) were fermented by a food-grade fungi. Proteins and its hydrolysates were extracted using an ethanolic-alkali mixture. Fermented BSG protein hydrolysates showed better functional properties. The protein hydrolysates showed antioxidative and non-cytotoxic effects. Application of the protein hydrolysates as a plant-based emulsifier was promising.
Brewers’ spent grains (BSG) were fermented with Rhizopus oligosporus and up to 15% of original protein was hydrolysed. Fermented BSG was then subjected to an ethanolic-alkali extraction and isolated fractions contained 61–66% protein. An evaluation of functional properties suggested that fermented extracts presented superior emulsifying abilities (15–34 m2/g of activity and 16–42 min of stability), foaming properties (16–30% capacity and 7–14% stability), and water/oil binding capacities (0.41 g/g and 0.24 g/g, respectively). They also showed significantly higher ABTS inhibition and stronger reducing power than unfermented ones, indicating that fermented BSG protein extract had greater antioxidant activities. No cytotoxic effect was detected in the range of 2–10 mg/mL. When applied in a mayonnaise formulation, fermented hydrolysates demonstrated better emulsion stability in terms of creaming, microstructure and viscosity. Thus, fermented BSG protein is a potential plant-based emulsifier for food, pharmaceutical and cosmetic applications.
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80
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Dębińska A, Sozańska B. Fermented Food in Asthma and Respiratory Allergies—Chance or Failure? Nutrients 2022; 14:nu14071420. [PMID: 35406034 PMCID: PMC9002914 DOI: 10.3390/nu14071420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 01/27/2023] Open
Abstract
In the last few decades, a dramatic increase in the global prevalence of allergic diseases and asthma was observed. It was hypothesized that diet may be an important immunomodulatory factor influencing susceptibility to allergic diseases. Fermented food, a natural source of living microorganisms and bioactive compounds, has been demonstrated to possess health-promoting potentials and seems to be a promising strategy to reduce the risk of various immune-related diseases, such as allergic diseases and asthma. The exact mechanisms by which allergic diseases and asthma can be alleviated or prevented by fermented food are not well understood; however, its potential to exert an effect through modulating the immune response and influencing the gut microbiota has been recently studied. In this review, we provide the current knowledge on the role of diet, including fermented foods, in preventing or treating allergic diseases and asthma.
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81
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Hernández‐García Y, Melgar‐Lalanne G, Téllez‐Medina DI, Ruiz‐May E, Salgado‐Cruz MDLP, Andrade‐Velásquez A, Dorantes‐Álvarez L, López‐Hernández D, Santiago Gómez MP. Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth (
Amaranthus hypochondriacus
L.) beverage fermented by
Lactiplantibacillus plantarum. J Food Biochem 2022; 46:e14139. [DOI: 10.1111/jfbc.14139] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/09/2022] [Accepted: 03/03/2022] [Indexed: 01/08/2023]
Affiliation(s)
- Yazmín Hernández‐García
- Departamento Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional México City Mexico
| | | | - Darío Iker Téllez‐Medina
- Departamento Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional México City Mexico
| | - Eliel Ruiz‐May
- Red de Estudios Moleculares Avanzados Instituto de Ecología A.C. Clúster Científico y Tecnologico BioMimic® Veracruz Mexico
| | - Ma. de la Paz Salgado‐Cruz
- Departamento Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional México City Mexico
| | - Amaury Andrade‐Velásquez
- Departamento Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional México City Mexico
| | - Lidia Dorantes‐Álvarez
- Departamento Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional México City Mexico
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82
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Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Crit Rev Food Sci Nutr 2022; 63:7677-7691. [PMID: 35266840 DOI: 10.1080/10408398.2022.2049200] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.Supplemental data for this article is available online at here. show.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Wee Yin Koh
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia
| | - Sana Gammoh
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H Alu'datt
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
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83
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Diep TT, Yoo MJY, Rush E. Effect of In Vitro Gastrointestinal Digestion on Amino Acids, Polyphenols and Antioxidant Capacity of Tamarillo Yoghurts. Int J Mol Sci 2022; 23:ijms23052526. [PMID: 35269670 PMCID: PMC8910476 DOI: 10.3390/ijms23052526] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 02/06/2023] Open
Abstract
Laird’s Large tamarillo powder is high in protein (10%) essential amino acids (EAAs), gamma-aminobutyric acid (GABA) and polyphenols (0.6% phenolics plus anthocyanins) and fibre 25%. This study aimed to investigate, using a standardized static in vitro digestion model, the stability of amino acids and antioxidant capacity of polyphenols in yoghurt fortified with 5, 10 and 15% tamarillo powder either before (PRE) or after (POS) fermentation. Compared to plain yoghurt, the fruit polyphenols (rutinosides and glycosides) were retained and substantial increases in FEAAs (free essential amino acids), total phenolic content (TPC) and antioxidant activity were observed particularly at the end of intestinal phase of digestion. Together with SDS-PAGE results, peptides and proteins in tamarillo yoghurts were more easily digested and therefore may be better absorbed in the small intestine compared to the control. TPC and antioxidant activity of fortified yoghurts increased significantly after in vitro digestion. Relatively high bioaccessibilty of chlorogenic acid and kaempferol-3-rutinoside in digested PRE samples was observed. The results suggest that the yoghurt matrix might protect some compounds from degradation, increasing bioaccessibility and in the small intestine allow increased absorption and utilization possible. Fortification would deliver intact polyphenols and fibre to the large intestine and improve gut health. Further research of acceptability, shelf life, and then trials for health effects should be implemented.
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Affiliation(s)
- Tung Thanh Diep
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Michelle Ji Yeon Yoo
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand;
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
- Correspondence: ; Tel.: +64-9921-9999 (ext. 6456)
| | - Elaine Rush
- Riddet Institute, Centre of Research Excellence, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
- School of Sport and Recreation, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
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84
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Polia F, Pastor-Belda M, Martínez-Blázquez A, Horcajada MN, Tomás-Barberán FA, García-Villalba R. Technological and Biotechnological Processes To Enhance the Bioavailability of Dietary (Poly)phenols in Humans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2092-2107. [PMID: 35156799 PMCID: PMC8880379 DOI: 10.1021/acs.jafc.1c07198] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 06/10/2023]
Abstract
The health effects of (poly)phenols (PPs) depend upon their bioavailability that, in general, is very low and shows a high interindividual variability. The low bioavailability of PPs is mainly attributed to their low absorption in the upper gastrointestinal tract as a result of their low water solubility, their presence in foods as polymers or in glycosylated forms, and their tight bond to food matrices. Although many studies have investigated how technological and biotechnological processes affect the phenolic composition of fruits and vegetables, limited information exists regarding their effects on PP bioavailability in humans. In the present review, the effect of food processing (mechanical, thermal, and non-thermal treatments), oral-delivery nanoformulations, enzymatic hydrolysis, fermentation, co-administration with probiotics, and generation of postbiotics in PP bioavailability have been overviewed, focusing in the evidence provided in humans.
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Affiliation(s)
- Franck Polia
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | - Marta Pastor-Belda
- Department
of Analytical Chemistry, Faculty of Chemistry, Regional Campus of
International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain
| | - Alberto Martínez-Blázquez
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | | | - Francisco A. Tomás-Barberán
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
| | - Rocío García-Villalba
- Laboratory
of Food & Health, Research Group on Quality, Safety and Bioactivity
of Plant Foods, Centro de Edafología
y Biología Aplicada del Segura−Consejo Superior de Investigaciones
Científicas (CEBAS−CSIC), Campus de Espinardo 25, 30100 Murcia, Spain
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85
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Ashaolu TJ, Adeyeye SA. African Functional Foods and Beverages: A Review. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2034697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tolulope J. Ashaolu
- Institute of Research and Development, Duy Tan UniversityDa NangVietnam
- Faculty of Environmental and Chemical Engineering, Duy Tan UniversityDa NangVietnam
| | - Samuel A.O. Adeyeye
- Department of Food Technology, Hindustan Institute of Technology and Science, Hindustan University, Padur, Chennai, India
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Biotechnological Application of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus for Protein Enrichment of Fermented Unmalted and Malted Sorghum (Sorghum bicolor (L.) Moench). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2264993. [PMID: 35155665 PMCID: PMC8831062 DOI: 10.1155/2022/2264993] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 12/24/2021] [Accepted: 01/17/2022] [Indexed: 11/22/2022]
Abstract
This study evaluated changes in protein contents of malted and unmalted sorghum, and their formulated blends, after fermentation for 10 days at 25°C with mono and cocultures of Saccharomyces cerevisiae and Lactobacillus delbrueckii sp. bulgaricus. Fermentation of unmalted and malted sorghum and their formulated blends of 1 : 1 (w/w), 3 : 1 (w/w), and 1 : 3 (w/w) by S. cerevisiae and L. bulgaricus could increase their protein contents. Thus, there was an increase in protein content of fermented, malted sorghum by 68.40% for S. cerevisiae, 34.98% for L. bulgaricus, and 76.59% for cocultures of S. cerevisiae and L. bulgaricus; protein contents of fermented, unmalted sorghum also increased by 58.20, 39.36, and 55.00% for monoculture of S. cerevisiae, monoculture of L. bulgaricus, and coculture of S. cerevisiae and L. bulgaricus, respectively. S. cerevisiae was more effective in enriching protein content of the 1 : 3 (w/w) formulated blend of unmalted-malted sorghum by 77.59%; L. bulgaricus was more effective in enriching protein content of the 3 : 1 (w/w) unmalted-malted sorghum blend by 60.00%; coculture of S. cerevisiae and L. bulgaricus enriched the protein content of 3 : 1 (w/w) unmalted-malted sorghum substrate by 44.54%. Significant (p ≤ 0.05) increases in fat with corresponding decreases in carbohydrate and fibre contents were consistently recorded in malted and unmalted sorghum. In the formulated blends of sorghum, fat, carbohydrate, and fibre contents either increased or decreased erratically after fermentation. There were significantly (p ≤ 0.05) higher protein contents in malted sorghum, compared to unmalted sorghum. These findings show that solid-state microbial fermentation technology, using S. cerevisiae and L. bulgaricus, either as mono- or coculture, could effectively enrich the protein contents of unmalted and malted sorghum and their formulated blends. The implications of the findings for infant and adult nutrition are discussed, and future work to augment findings is suggested.
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87
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Liao W, Liu S, Dong R, Xie J, Chen Y, Hu X, Xie J, Xue P, Feng L, Yu Q. Mixed solid-state fermentation for releasing bound polyphenols from insoluble dietary fiber in carrots via Trichoderma viride and Aspergillus niger. Food Funct 2022; 13:2044-2056. [PMID: 35107107 DOI: 10.1039/d1fo03107d] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to explore the release mechanism of bound polyphenols (BP) from the insoluble dietary fiber (IDF) in carrots via mixed solid-state fermentation (MSF) using Trichoderma viride and Aspergillus niger. The results indicated that BP released by MSF (80.8759 mg GAE per 10 g DW) was significantly higher than that by alkaline hydrolysis. In addition, 17 polyphenols were detected and their biotransformation pathways were proposed. Quantitative analysis showed that MSF released numerous p-coumaric and organic acids, which led to both an enhancement in α-amylase inhibitory activity and elevated antioxidant enzyme activity in Caenorhabditis elegans (C. elegans). Furthermore, the dynamic changes in the carbohydrate-hydrolyzing enzymes and the structural characteristics indicated that the destruction of hemicellulose, the deposition of lignin and the secretion of xylanase were vital for the release of BP. Overall, this study demonstrated that MSF is beneficial for the release of BP from IDF, which could provide new insight into the utilization of agricultural byproducts in a more natural and economical way.
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Affiliation(s)
- Wang Liao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shuai Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Ruihong Dong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jiayan Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Puyou Xue
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Lei Feng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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88
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Xue B, Zhao B, Luo S, Wu G, Hui X. Inducing apoptosis in human hepatocellular carcinoma cell lines via Nrf2/HO-1 signalling pathway of blueberry and blackcurrant powder manipulated oat bran paste extracts. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104967] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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89
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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020063] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.
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90
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Kumar P, Mahato DK, Gupta A, Pandhi S, Mishra S, Barua S, Tyagi V, Kumar A, Kumar M, Kamle M. Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pradeep Kumar
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
| | - Dipendra Kumar Mahato
- CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin University Burwood VIC 3125 Australia
| | - Akansha Gupta
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Sadhna Mishra
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
- Faculty of Agricultural Sciences GLA University Mathura 281406 India
| | - Sreejani Barua
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur‐721302 India
- Max Planck Institute for Polymer Research Ackermannweg 10 55128 Mainz Germany
| | - Vidhi Tyagi
- University School of Biotechnology Guru Gobind Singh Indraprastha University Sector 16C Dwarka New Delhi 110078 India
| | - Arvind Kumar
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai 400019 India
| | - Madhu Kamle
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
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91
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Azeez SO, Chinma CE, Bassey SO, Eze UR, Makinde AF, Sakariyah AA, Okubanjo SS, Danbaba N, Adebo OA. Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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93
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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 2021; 10:microorganisms10010091. [PMID: 35056540 PMCID: PMC8779895 DOI: 10.3390/microorganisms10010091] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 12/21/2022] Open
Abstract
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
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94
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Potential Role of African Fermented Indigenous Vegetables in Maternal and Child Nutrition in Sub-Saharan Africa. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:3400329. [PMID: 34957295 PMCID: PMC8695012 DOI: 10.1155/2021/3400329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 11/30/2021] [Accepted: 12/01/2021] [Indexed: 11/18/2022]
Abstract
Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However, Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition, and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that they are season-linked and considered as "food for poor" despite their high nutritional contents. The utilization of African indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering, immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and income. These benefits have a positive impact on the implementation of the second sustainable development goals and African Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in combating maternal and child malnutrition in Sub-Sahara Africa.
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95
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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96
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Kewuyemi YO, Kesa H, Adebo OA. Biochemical properties, nutritional quality, colour profile and techno‐functional properties of whole grain sourdough and malted cowpea and quinoa flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P.O. Box 524, Bunting Road Campus Gauteng South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P.O. Box 524, Bunting Road Campus Gauteng South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
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97
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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98
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Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040292] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee production, has antioxidant activity because it contains different classes of phenolic compounds. To investigate the factors affecting the biotransformation process of coffee pulp using L. plantarum TISTR 543, a systematic study using 23 factorial designs in a completely randomized design (CRD) was done. After the coffee pulp was bio-transformed, its bacterial count, pH, phenol contents, flavonoid contents, tannin contents, changes in bioactive compounds by LC-QQQ, and antioxidant properties were studied. The highest phenolic content was obtained in the sample containing the substrate, water, and sugar in the ratio of 3:10:3 with a 5% starter. After the fermentation was done, for 24–72 h, total bacteria count, total phenol contents, and antioxidant activities significantly increased compared to their initial values. Protocatechuic acid also markedly increased after 24 h of the biotransformation process. Hence, the fermentation of coffee pulp with L. plantarum TISTR 543 can produce substances with a higher biological activity which can be further studied and used as functional foods or active ingredients in cosmetic application.
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99
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Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, Green E, Njobeh PB, Kondiah K. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation. Molecules 2021; 26:molecules26216702. [PMID: 34771110 PMCID: PMC8587012 DOI: 10.3390/molecules26216702] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Ajibola Bamikole Oyedeji
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria;
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Ezekiel Green
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Kulsum Kondiah
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
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Silva CT, Souza MC, Machado APDF, Nascimento RDP, Cunha DT, Bezerra RMN, Rostagno MA. Thermal stability and sensory evaluation of a bioactive extract from roasted coffee (
Coffea arabica
) beans added at increasing concentrations to conventional bread. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Camila Telles Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS) School of Applied Sciences (FCA) University of Campinas (UNICAMP) Limeira Brazil
| | - Mariana Corrêa Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS) School of Applied Sciences (FCA) University of Campinas (UNICAMP) Limeira Brazil
| | | | | | - Diogo Thimoteo Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS) School of Applied Sciences (FCA) University of Campinas (UNICAMP) Limeira Brazil
| | - Rosângela Maria Neves Bezerra
- Multidisciplinary Laboratory of Food and Health (LabMAS) School of Applied Sciences (FCA) University of Campinas (UNICAMP) Limeira Brazil
| | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS) School of Applied Sciences (FCA) University of Campinas (UNICAMP) Limeira Brazil
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