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Abstract
This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.
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Dinu V, Kilic A, Wang Q, Ayed C, Fadel A, Harding SE, Yakubov GE, Fisk ID. Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. NPJ Sci Food 2020; 4:15. [PMID: 33083547 PMCID: PMC7541606 DOI: 10.1038/s41538-020-00075-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Accepted: 08/26/2020] [Indexed: 01/09/2023] Open
Abstract
Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and intended use levels. However, there are no regulations for labelling the type and concentration of flavour additives on the product, primarily due to their low concentration in food and generally recognised as safe (GRAS) status determined by the flavour and extract manufacturers' association (FEMA). Their status for use in e-cigarettes and other vaping products challenges these fundamental assumptions, because their concentration can be over ten-thousand times higher than in food, and the method of administration is through inhalation, which is currently not evaluated by the FEMA expert panel. This work provides a review of some common flavour ingredients used in food and vaping products, their product concentrations, inhalation toxicity and aroma interactions reported with different biological substrates. We have identified several studies, which suggest that the high concentrations of flavour through inhalation may pose a serious health threat, especially in terms of their cytotoxicity. As a result of the wide range of possible protein-aroma interactions reported in our diet and metabolism, including links to several non-communicable diseases, we suggest that it is instrumental to update current flavour- labelling regulations, and support new strategies of understanding the effects of flavour uptake on the digestive and respiratory systems, in order to prevent the onset of future non-communicable diseases.
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Affiliation(s)
- Vlad Dinu
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK.,Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Azad Kilic
- Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK.,Centre for Plant Integrative Biology (CPIB), School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Qingqi Wang
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Charfedinne Ayed
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Abdulmannan Fadel
- Sport and Exercise Sciences, Liverpool John Moores University, Byrom Street, Liverpool, UK
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Gleb E Yakubov
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
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Vénica CI, Wolf IV, Suárez VB, Bergamini CV, Perotti MC. Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Martinez-Rios V, Østergaard NB, Gkogka E, Rosshaug PS, Dalgaard P. Modelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese. Int J Food Microbiol 2016; 216:110-20. [PMID: 26457626 DOI: 10.1016/j.ijfoodmicro.2015.09.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Revised: 08/10/2015] [Accepted: 09/27/2015] [Indexed: 10/22/2022]
Abstract
Mathematical models were developed and evaluated for growth of psychrotolerant pseudomonads in chilled milk and in cottage cheese with cultured cream dressing. The mathematical models include the effect of temperature, pH, NaCl, lactic acid and sorbic acid. A simplified cardinal parameter growth rate model was developed based on growth in broth. Subsequently, the reference growth rate parameter μref25°C-broth of 1.031/h was calibrated by fitting the model to a total of 35 growth rates from cottage cheese with cultured cream dressing. This resulted in a μref25°C-cottage cheese value of 0.621/h. Predictions from both growth rate models were evaluated by comparison with literature and experimental data. Growth of psychrotolerant pseudomonads in heat-treated milk (n=33) resulted in a bias factor (Bf) of 1.08 and an accuracy factor (Af) of 1.32 (μref25°C-broth), whereas growth in cottage cheese with cultured cream dressing and in non-heated milk (n=26) resulted in Bf of 1.08 and Af of 1.43 (μref25°C-cottage cheese). Lag phase models were developed by using relative lag times and data from both the present study and from literature. The acceptable simulation zone method showed the developed models to successfully predict growth of psychrotolerant pseudomonads in milk and cottage cheese at both constant and dynamic temperature storage conditions. The developed models can be used to predict growth of psychrotolerant pseudomonads and shelf life of chilled cottage cheese and milk at constant and dynamic storage temperatures. The applied methodology and the developed models seem likely to be applicable for shelf life assessment of other types of products where psychrotolerant pseudomonads are important for spoilage.
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Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Nina Bjerre Østergaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Elissavet Gkogka
- Arla Strategic Innovation Center (ASIC), Arla Foods amba, Brabrand, Denmark
| | - Per Sand Rosshaug
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
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Zachut M, Shapiro F, Silanikove N. Detecting ethanol and acetaldehyde by simple and ultrasensitive fluorimetric methods in compound foods. Food Chem 2016; 201:270-4. [DOI: 10.1016/j.foodchem.2016.01.079] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 10/20/2015] [Accepted: 01/19/2016] [Indexed: 12/12/2022]
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Aunsbjerg S, Honoré A, Marcussen J, Ebrahimi P, Vogensen F, Benfeldt C, Skov T, Knøchel S. Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt. Int J Food Microbiol 2015; 194:46-53. [DOI: 10.1016/j.ijfoodmicro.2014.11.007] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Revised: 10/17/2014] [Accepted: 11/05/2014] [Indexed: 02/08/2023]
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De Leonardis A, Macciola V, Cuomo F, Lopez F. Evidence of oleuropein degradation by olive leaf protein extract. Food Chem 2014; 175:568-74. [PMID: 25577121 DOI: 10.1016/j.foodchem.2014.12.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Revised: 12/05/2014] [Accepted: 12/07/2014] [Indexed: 11/26/2022]
Abstract
The enzymatic activity of raw protein olive leaf extract has been investigated in vivo, on olive leaf homogenate and, in vitro with pure oleuropein and other phenolic substrates. At least two types of enzymes were found to be involved in the degradation of endogenous oleuropein in olive leaves. As for the in vitro experiments, the presence of active polyphenoloxidase and β-glucosidase was determined by HPLC and UV-Visible spectroscopy. Interestingly, both the enzymatic activities were found to change during the storage of olive leaves. Specifically, the protein extracts obtained from fresh leaves showed the presence of both the enzymatic activities, because oleuropein depletion occurred simultaneously with the formation of the oleuropein aglycon, 3,4-DHPEA-EA. In comparison leaves subjected to the drying process showed a polyphenoloxidase activity leading exclusively to the formation of oxidation products responsible for the typical brown coloration of the reaction solution.
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Affiliation(s)
- Antonella De Leonardis
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
| | - Vincenzo Macciola
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
| | - Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
| | - Francesco Lopez
- Department of Agricultural, Environmental and Food Sciences (DIAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
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