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Qadi WSM, Mediani A, Benchoula K, Wong EH, Misnan NM, Sani NA. Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics. Foods 2023; 12:foods12101971. [PMID: 37238789 DOI: 10.3390/foods12101971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 05/28/2023] Open
Abstract
Fermentation of milk enhances its nutritional and biological activity through the improvement of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk was fermented with Lactiplantibacillus plantarum ngue16. The aim of this study was to evaluate the effect of fermentation and cold storage for 28 days on physicochemical characteristics, shelf life, and antioxidant and antibacterial activities of coconut milk as well as its proximate and chemical compositions. The pH of fermented milk decreased from 4.26 to 3.92 on the 28th day during cold storage. The viable cell count of lactic acid bacteria (LAB) in fermented coconut milk was significantly increased during fermentation and cold storage period (1 to 14 days), reaching 6.4 × 108 CFU/mL, and then decreased significantly after 14 days to 1.6 × 108 CFU/mL at 28 days. Yeast and molds in fermented coconut milk were only detected on the 21st and 28th days of cold storage, which ranged from 1.7 × 102 to 1.2 × 104 CFU/mL, respectively. However, the growth of coliforms and E. coli was observed on the 14th until the 28th day of cold storage. The fermented coconut milk demonstrated strong antibacterial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Cronobacter sakazakii, Bacillus cereus, and Salmonella typhimurium compared to fresh coconut milk. Fermented coconut milk had the greatest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) values, with 67.1% and 61.961 mmol/g at day 14 of cold storage, respectively. Forty metabolites were detected in fermented and pasteurized coconut milk by proton nuclear magnetic resonance (1H NMR) metabolomics. The principal component analysis (PCA) showed clear difference between the fermented and pasteurized coconut milk as well as the studied cold storage days. The metabolites responsible for this variation were ethanol, valine, GABA, arginine, lactic acid, acetoin, alanine, phenylalanine, acetic acid, methionine, acetone, pyruvate, succinic acid, malic acid, tryptophan, uridine, uracil, and cytosin, which were higher in fermented coconut milk. However, sugars and other identified compounds were higher in fresh coconut milk. The findings of this study show that fermentation of coconut milk with L. plantarum ngue16 had high potential benefits to extending its shelf life and improved biological activities as well as other beneficial nutrients.
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Affiliation(s)
- Wasim S M Qadi
- Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43650, Malaysia
| | - Ahmed Mediani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, Bangi 43600, Malaysia
| | - Khaled Benchoula
- School of Medicine, Faculty of Health and Medical Sciences, Taylor's University, 1, Jalan Taylors, Subang Jaya 47500, Malaysia
| | - Eng Hwa Wong
- School of Medicine, Faculty of Health and Medical Sciences, Taylor's University, 1, Jalan Taylors, Subang Jaya 47500, Malaysia
| | - Norazlan Mohmad Misnan
- Herbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Shah Alam 40170, Malaysia
| | - Norrakiah Abdullah Sani
- Department of Food Science, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43650, Malaysia
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2
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Nyhan L, Sahin AW, Arendt EK. Co-fermentation of non- Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer. Eur Food Res Technol 2023; 249:167-181. [PMID: 36466321 PMCID: PMC9702684 DOI: 10.1007/s00217-022-04142-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 07/11/2022] [Accepted: 10/02/2022] [Indexed: 11/28/2022]
Abstract
The non-alcoholic beer (NAB) sector has experienced steady growth in recent years, with breweries continuously seeking new ways to fulfil consumer demands. NAB can be produced by limited fermentation of non-Saccharomyces yeasts; however, beer produced in this manner is often critiqued for its sweet taste and wort-like off-flavours due to high levels of residual sugars and lack of flavour metabolites. The use of Lactobacillus in limited co-fermentation with non-Saccharomyces yeasts is a novel approach to produce NABs with varying flavour and aroma characteristics. In this study, lab-scale fermentations of Lachancea fermentati KBI 12.1 and Cyberlindnera subsufficiens C6.1 with Lactiplantibacillus plantarum FST 1.7 were performed and compared to a brewer's yeast, Saccharomyces cerevisiae WLP001. Fermentations were monitored for pH, TTA, extract reduction, alcohol production, and microbial cell count. The final beers were analysed for sugar and organic acid concentration, free amino nitrogen content (FAN), glycerol, and levels of volatile metabolites. The inability of the non-Saccharomyces yeasts to utilise maltotriose as an energy source resulted in extended fermentation times compared to S. cerevisiae WLP001. Co-fermentation of yeasts with lactic acid bacteria (LAB) resulted in a decreased pH, higher TTA and increased levels of lactic acid in the final beers. The overall acceptability of the NABs produced by co-fermentation was higher than or similar to that of the beers fermented with the yeasts alone, indicating that LAB fermentation did not negatively impact the sensory attributes of the beer. C. subsufficiens C6.1 and L. plantarum FST 1.7 NAB was characterised as fruity tasting with the significantly higher ester concentrations masking the wort-like flavours resulting from limited fermentation. NAB produced with L. fermentati KBI12.1 and L. plantarum FST1.7 had decreased levels of the undesirable volatile compound diacetyl and was described as 'fruity' and 'acidic', with the increased sourness masking the sweet, wort-like characteristics of the NAB. Moreover, this NAB was ranked as the most highly acceptable in the sensory evaluation. In conclusion, the limited co-fermentation of non-Saccharomyces yeasts with LAB is a promising strategy for the production of NAB.
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Affiliation(s)
- Laura Nyhan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland ,APC Microbiome Ireland, University College Cork, Cork, Ireland
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The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium. Foods 2022; 11:foods11243949. [PMID: 36553692 PMCID: PMC9778070 DOI: 10.3390/foods11243949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste to the fermented highland barley. However, fermentation with T. sanguinea increased the content of methyl 4-methoxybenzoate making the sample difficult to accepted. Fermentation with C. militaris, M. esculenta, and S. rugoso-annulata increased the volatile contents. The high levels of 1-octen-3-ol and esters gave a strong mushroom, oily and fruity flavor. Morchella esculenta showed the best performance and the highest acceptance in the fermented highland barley. Our results suggest that fermentation with mushroom mycelium can improve the flavor of highland barley, which provides an innovative utilization of highland barley.
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Prado R, Hartung ACM, Gastl M, Becker T. Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts. Food Chem 2022; 392:133251. [PMID: 35660976 DOI: 10.1016/j.foodchem.2022.133251] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 04/27/2022] [Accepted: 05/16/2022] [Indexed: 11/29/2022]
Abstract
Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5-9 EBC), Vienna (6-10 EBC), Munich (11-35 EBC) and melanoidin malts (80-90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts.
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Affiliation(s)
- Raphael Prado
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Anna Celina Marie Hartung
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany
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5
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Díaz AB, Durán-Guerrero E, Lasanta C, Castro R. From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 2022; 11:3215. [PMCID: PMC9601789 DOI: 10.3390/foods11203215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.
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Affiliation(s)
- Ana Belén Díaz
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
- Correspondence: ; Tel.: +34-956-016456
| | - Cristina Lasanta
- Chemical Engineering and Food Technology Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Cadiz, Spain
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Adetokunboh AH, Obilana AO, Jideani VA. Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 2022; 27:molecules27144332. [PMID: 35889203 PMCID: PMC9323462 DOI: 10.3390/molecules27144332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 02/04/2023] Open
Abstract
Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.
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Attchelouwa CK, Kouakou-Kouamé CA, Ouattara L, Amoikon TLS, N'guessan FK, Marcotte S, Charmel M, Djè MK. Detection of spoilage-causing yeasts and bacteria in tchapalo, the Ivorian traditional sorghum beer. Lett Appl Microbiol 2022; 75:135-144. [PMID: 35344598 DOI: 10.1111/lam.13708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 12/15/2021] [Accepted: 03/22/2022] [Indexed: 12/01/2022]
Abstract
In this study, we aimed to analyse the spoilage potential of the isolated yeast, LAB and AAB species. Thus, eleven strains were inoculated at 0.3% (v/v) into a sterile filtered tchapalo and stored for three days at ambient temperature (27-30°C). All the tested strains grew well or remained stable except for Limosilactobacillus fermentum and Pediococcus acidilactici which decreased throughout the storage time. A significant decrease of Total Soluble Solids was observed only for Saccharomyces cerevisiae (from 7.8 to 5.8 °Brix) and M. guilliermondii (from 7.8 to 5.5 °Brix). The tchapalo samples inoculated with the LAB strains Weissella paramesenteroides, P. acidilactici, Limosilactobacillus fermentum and the yeast strain Candida tropicalis were judged similar to the control by the panellists. However, the strains of Lacticaseibacillus paracasei and Latilactobacillus curvatus (LAB), S. cerevisiae, Meyerozyma guilliermondii and Kluyveromyces marxianus (yeasts) and Acetobacter pasteurianus and A. cerevisiae (AAB) induced the spoilage of the tchapalo appearance, smell and/or taste. In the spoiled tchapalo quantitative and qualitative modification of some volatile compounds (VOCs) such as lilac aldehyde, ethyl acetate, ethyl hexanoate, ethyl octanoate and phenethyl acetate, were observed. These results provide information about the microorganisms that need to be removed to extend the shelf life of tchapalo.
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Affiliation(s)
- Constant K Attchelouwa
- Unité de formation et de Recherche en Sciences Biologiques, Département Biochimie/Génétique, Université Péléforo Gon Coulibaly, BP 1328, Korhogo, Côte d'Ivoire
| | - Clémentine A Kouakou-Kouamé
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Lacinan Ouattara
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Tiemele L S Amoikon
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Florent K N'guessan
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
| | - Stephane Marcotte
- Normandie Univ, INSA de Rouen, Université de Rouen, CNRS, COBRA (UMR, 6014) Avenue de l'Université, 76800, Saint- Etienne- du-Rouvray, France
| | - Melissa Charmel
- Normandie Univ, INSA de Rouen, Université de Rouen, CNRS, COBRA (UMR, 6014) Avenue de l'Université, 76800, Saint- Etienne- du-Rouvray, France
| | - Marcellin K Djè
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d'Ivoire
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Lee HE, Kim J, Kim Y, Bang WY, Yang J, Lee SJ, Jung YH. Identification and improvement of volatile profiles of Allomyrina dichotoma larvae by fermentation with lactic acid bacteria. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Prado R, Gastl M, Becker T. Aroma and color development during the production of specialty malts: A review. Compr Rev Food Sci Food Saf 2021; 20:4816-4840. [PMID: 34370381 DOI: 10.1111/1541-4337.12806] [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] [Received: 02/25/2021] [Revised: 06/17/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
Specialty malts comprise a promising field for innovative approaches concerning their potential in terms of color, aroma, and taste influence on the composition of beer and other beverages. Nevertheless, poor reproducibility of aroma and taste is a recurrent struggle between maltsters, leaving color as a practical parameter for quality control. However, malts with similar coloration can present distinct aroma profiles, leaving open questions concerning key aroma compounds, their dynamic responses to malting process variations and to what extent they may vary in a certain color range. Key aroma volatiles have been identified in the matrix of barley malt, comprising a variety of products of non-enzymatic browning reactions (e.g., caramelization, pyrolysis, and Maillard reactions). Here, water plays a crucial role together with the intensity of the temperature regimes. Nevertheless, the final aroma profile of a malt product is the result of a balance between aroma formation and losses. Therefore, the correlation between color and aroma is of big complexity. That being the case, the present article questions if key aroma compounds responsible for the peculiar flavors of specialties have been defined by scientific literature and whether their production dynamics is unveiled. In this manner, this work proposes an overview of the aroma compounds present in specialty malt products studied up to the current date. More specifically, the process production of specialty malts and its potential impact on the formation of aroma and taste is studied alongside the key aroma-active compounds, their correlation to color, and trending analytical techniques for aroma and color assessment.
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Affiliation(s)
- Raphael Prado
- Chair of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany
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Nada A, Rahmawati NTI, Oktriani A, David W, Astuti RM, Handoko DD, Kusbiantoro B, Budijanto S, Shirakawa H. Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran. PLANTS 2021; 10:plants10061073. [PMID: 34071857 PMCID: PMC8229494 DOI: 10.3390/plants10061073] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/21/2021] [Accepted: 05/22/2021] [Indexed: 12/02/2022]
Abstract
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.
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Affiliation(s)
- Annisa Nada
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Nuraini Tiara Indah Rahmawati
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Annisa Oktriani
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Wahyudi David
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Rizki Maryam Astuti
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Dody Dwi Handoko
- Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia; (D.D.H.); (B.K.)
| | - Bram Kusbiantoro
- Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia; (D.D.H.); (B.K.)
| | - Slamet Budijanto
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia;
| | - Hitoshi Shirakawa
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai 980-8572, Japan;
- International Education and Research Center for Food Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
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Xiong Y, Zhang P, Warner RD, Shen S, Fang Z. Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features. Crit Rev Food Sci Nutr 2020; 62:2404-2431. [PMID: 33938780 DOI: 10.1080/10408398.2020.1853037] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Cereal grains contain a diverse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols, γ-oryzanol, and phytic acid and therefore have great potential for processing into functional beverages. Although there are a variety of cereal grain-based beverages produced world-wide, very little scientific and technological attention has been paid to them. In this review, we have discussed cereal grain-based functional beverages based on 3 main categories: cereal grain-based milk alternatives, roasted cereal grain teas, fermented nonalcoholic cereal grain beverages. The processing techniques, health properties and product features of these beverages are elaborated, and the challenges and future perspectives are proposed. As the food market becomes increasingly diverse, cereal grain-based beverages could be a promising new category of health functional beverages in our daily life.
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Affiliation(s)
- Yun Xiong
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Shuibao Shen
- College of Animal Science and Technology, Guangxi University, Nanning, China.,Taiyuan Brand Will Firm Biotechnology Development Co, Ltd, Taiyuan, China
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
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12
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Zhao Y, Wu C, Zhu Y, Zhou C, Xiong Z, Samy Eweys A, Zhou H, Dong Y, Xiao X. Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1. Food Res Int 2020; 139:109808. [PMID: 33509451 DOI: 10.1016/j.foodres.2020.109808] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 10/07/2020] [Accepted: 10/12/2020] [Indexed: 12/13/2022]
Abstract
Fermentation has been considered as effective tools to promote the functional properties of cereals. In this paper, barley flour was fermented with Lactobacillus plantarum dy-1 (L. plantarum dy-1) and the main components in the fermented barley aqueous extracts were identified using by ultra-high performance liquid chromatography tandem with high resolution mass spectrometry (UPLC-HRMS), and investigated by metabolomics strategy involved on chemometrics. The barley extracts were prepared at the fermentation time of 0, 4, 8, 12, 16, 20, 24, 28 h, respectively and a total of 124 compounds were detected in the samples. Principal component analysis (PCA) was performed and the results indicated that the fermentation process became to slow down from 16 h until terminated. During fermentation, saccharides, amino acids, nucleosides, and some organic acids decreased, while lipids and bioactive molecules in barley were released and metabolites were accumulated by L. plantarum dy-1. Meanwhile, partial least squares discrimination analysis (PLS-DA) was performed for revealing the characteristic components in fermented barley aqueous extracts, including some functional molecules such as indole-3-lactic acid, phenyllactic acid, homovanillic acid and cafestol, etc., which provided the roles of them and the basis for further investigation on the functional bioactivities and application.
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Affiliation(s)
- Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Chao Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Chenguang Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhiyu Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Hongbin Zhou
- Comprehensive Technology Center, Zhenjiang Customs, Zhenjiang 212008, China
| | - Ying Dong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Jiangsu Jiangnan Biotechnology Co. Ltd., Zhenjiang 212300, China.
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13
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Dysvik A, La Rosa SL, Liland KH, Myhrer KS, Østlie HM, De Rouck G, Rukke EO, Westereng B, Wicklund T. Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer. Front Microbiol 2020; 11:279. [PMID: 32153550 PMCID: PMC7048013 DOI: 10.3389/fmicb.2020.00279] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 02/06/2020] [Indexed: 11/22/2022] Open
Abstract
Increasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of Saccharomyces cerevisiae in co-fermentation with Lactobacillus species, which produce lactic acid as a major end-product of carbohydrate catabolism. The ability of lactobacilli to ferment beer is determined by their capacity to sustain brewing-related stresses, including hop iso-α acids, low pH and ethanol. Here, we evaluated the tolerance of Lactobacillus brevis BSO464 and Lactobacillus buchneri CD034 to beer conditions and different fermentation strategies as well as their use in the brewing process in mixed fermentation with a brewer's yeast, S. cerevisiae US-05. Results were compared with those obtained with a commercial Lactobacillus plantarum (WildBrewTM Sour Pitch), a strain commonly used for kettle souring. In pure cultures, the three strains showed varying susceptibility to stresses, with L. brevis being the most resistant and L. plantarum displaying the lowest stress tolerance. When in co-fermentation with S. cerevisiae, both L. plantarum and L. brevis were able to generate sour beer in as little as 21 days, and their presence positively influenced the composition of flavor-active compounds. Both sour beers were sensorially different from each other and from a reference beer fermented by S. cerevisiae alone. While the beer produced with L. plantarum had an increased intensity in fruity odor and dried fruit odor, the L. brevis beer had a higher total flavor intensity, acidic taste and astringency. Remarkably, the beer generated with L. brevis was perceived as comparable to a commercial sour beer in multiple sensory attributes. Taken together, this study demonstrates the feasibility of using L. brevis BSO464 and L. plantarum in co-fermentation with S. cerevisiae for controlled sour beer production with shortened production time.
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Affiliation(s)
- Anna Dysvik
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Sabina Leanti La Rosa
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Kristian Hovde Liland
- Faculty of Science and Technology, Norwegian University of Life Sciences, Ås, Norway
| | - Kristine S. Myhrer
- Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Hilde Marit Østlie
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Gert De Rouck
- Faculty of Engineering Technology, KU Leuven, Ghent, Belgium
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Bjørge Westereng
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
| | - Trude Wicklund
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway
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14
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Dysvik A, La Rosa SL, Buffetto F, Liland KH, Myhrer KS, Rukke EO, Wicklund T, Westereng B. Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:301-314. [PMID: 31820631 DOI: 10.1021/acs.jafc.9b05459] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Xylooligosaccharides (XOS) from woody biomass were evaluated as a substrate for secondary lactic acid bacteria (LAB) fermentation in sour beer production. XOS were extracted from birch (Betula pubescens) and added to beer to promote the growth of Lactobacillus brevis BSO 464. Growth, pH, XOS degradation, and metabolic products were monitored throughout fermentations, and the final beer was evaluated sensorically. XOS were utilized, metabolic compounds were produced (1800 mg/L lactic acid), and pH was reduced from 4.1 to 3.6. Secondary fermentation changed sensory properties significantly, and the resulting sour beer was assessed as similar to a commercial reference in multiple attributes, including acidic taste. Overall, secondary LAB fermentation induced by wood-derived XOS provided a new approach to successfully produce sour beer with reduced fermentation time (from 1-3 years to 4 weeks). The presented results demonstrate how hemicellulosic biomass can be valorized for beverage production and to obtain sour beer with improved process control.
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Affiliation(s)
- Anna Dysvik
- Faculty of Chemistry, Biotechnology and Food Science , Norwegian University of Life Sciences , P.O. Box 5003, N-1432 Aas , Norway
| | - Sabina Leanti La Rosa
- Faculty of Chemistry, Biotechnology and Food Science , Norwegian University of Life Sciences , P.O. Box 5003, N-1432 Aas , Norway
| | - Fanny Buffetto
- Faculty of Chemistry, Biotechnology and Food Science , Norwegian University of Life Sciences , P.O. Box 5003, N-1432 Aas , Norway
| | - Kristian Hovde Liland
- Faculty of Science and Technology , Norwegian University of Life Sciences , P.O. Box 5003, N-1433 Ås , Norway
| | - Kristine S Myhrer
- NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research , PB 210, N-1431 Ås , Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science , Norwegian University of Life Sciences , P.O. Box 5003, N-1432 Aas , Norway
| | - Trude Wicklund
- Faculty of Chemistry, Biotechnology and Food Science , Norwegian University of Life Sciences , P.O. Box 5003, N-1432 Aas , Norway
| | - Bjørge Westereng
- Faculty of Chemistry, Biotechnology and Food Science , Norwegian University of Life Sciences , P.O. Box 5003, N-1432 Aas , Norway
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15
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Di Francesco A, Di Foggia M, Baraldi E. Aureobasidium pullulans volatile organic compounds as alternative postharvest method to control brown rot of stone fruits. Food Microbiol 2019; 87:103395. [PMID: 31948636 DOI: 10.1016/j.fm.2019.103395] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 11/20/2019] [Indexed: 12/14/2022]
Abstract
Volatile compounds produced by L1 and L8 strains were assayed against mycelia and conidia growth of Monilinia laxa, M. fructicola, M. polystroma, and M. fructigena of stone fruits. Results showed that volatile metabolites inhibited significantly pathogens growth, in particular M. fructigena mycelium growth (70% by L1 and 50% by L8) and M. fructicola conidia germination (85% by L1 and 70% by L8) compared to the control. Moreover, the antagonistic activity was enhanced by the addition of asparagine (120 mg L-1) in the culture media composition. Synthetic pure compounds were tested in vitro on pathogens mycelial and conidia growth and their EC50 values were estimated, confirming 2-phenethyl as the most active compound. For this reason 2-phenethyl and VOCs of both yeast strains were assayed in vivo on cherry, peach, and apricot fruits. Regarding peach fruit, both treatments, yeasts and pure compounds, displayed the best inhibiting action against all the pathogens especially against M. laxa (100% by L1, 84% by L8 and 2-phenethyl). ATR/IR spectroscopy analysis showed how VOCs produced by both strains increase the fruit waxes complexity reducing the pathogens attack so playing an essential role in the antagonistic activity of both yeast strains and on fruit structural composition.
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Affiliation(s)
- Alessandra Di Francesco
- CRIOF - Department of Agricultural Sciences, University of Bologna, Via Gandolfi, 19, 40057, Cadriano, Bologna, Italy; Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin, 46, 40127, Bologna, Italy
| | - Michele Di Foggia
- Department of Biomedical and Neuromotor Sciences, University of Bologna, Via Belmeloro, 8/2, 40126, Bologna, Italy
| | - Elena Baraldi
- CRIOF - Department of Agricultural Sciences, University of Bologna, Via Gandolfi, 19, 40057, Cadriano, Bologna, Italy; Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin, 46, 40127, Bologna, Italy.
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16
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In-situ headspace analysis of metabolic carbon dioxide of aerobic bacteria for assessing antimicrobial activity of natural products. J Chromatogr A 2019; 1600:41-45. [PMID: 31014578 DOI: 10.1016/j.chroma.2019.04.039] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 04/12/2019] [Accepted: 04/13/2019] [Indexed: 11/21/2022]
Abstract
Headspace analysis of the volatile metabolites has been used as a good strategy for monitoring the microbial growth in several applications, but never been established for the evaluation of the activity of microbial inhibitor in the field of drug screening from natural products. We report on a new method for the determination of antimicrobial activity of drug compounds or crude extracts from natural products by measuring the amount of metabolic carbon dioxide produced in the drug-bacteria incubation system. 2 mL of medium containing bacteria and drug of interest was incubated at 37 °C for 24 h. The amount of metabolic carbon dioxide partitioned in the headspace was measured to evaluate the drug antimicrobial activity using headspace gas chromatography (HS-GC) coupled with thermal conductive detector (TCD). The principle and the standard procedure of the present method have been developed and verified. As a result, the precision of the present method was less than 4% (expressed as relative standard deviation), and an excellent agreement was found on both inhibition rate (R2 = 0.935) and the half inhibition concentration (R2 = 0.994) between the present method and a reference method (optical density method). By comparison, the present method is simpler and safer regarding the microorganism contamination due to the in-situ incubation and detection in the closed system, and suitable for the routine analysis of antimicrobial activity of natural products with high flexibility in both bacterial strains and sample properties.
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17
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Dysvik A, Liland KH, Myhrer KS, Westereng B, Rukke EO, de Rouck G, Wicklund T. Pre-fermentation with lactic acid bacteria in sour beer production. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.569] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Anna Dysvik
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Kristian Hovde Liland
- Faculty of Science and Technology; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Ås Norway
| | - Kristine S. Myhrer
- NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research; PB 210 N-1431 Ås Norway
| | - Bjørge Westereng
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Gert de Rouck
- Faculty of Engineering Technology; KU Leuven Technology campus Gent; Gebroeders De Smetstraat 1 B9000 Ghent Belgium
| | - Trude Wicklund
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
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18
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Arslan-Tontul S, Erbas M. Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium ( Boza). J Am Coll Nutr 2019; 39:72-81. [PMID: 31082302 DOI: 10.1080/07315724.2019.1612796] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Objective: Boza is a fermented cereal beverage which is produced by co-culture fermentation of lactic acid bacteria and yeasts. In addition to the nutritional properties of cereals used in the production, it is also suitable to be gaining functional properties by fermenting with probiotic microorganisms.Methods: In this study, protein content of probiotic boza was increased by the addition of gluten, zein and chickpea flour and the volatile compounds formed during co-culture fermentation of the cereal medium with Lactobacillus acidophilus, Bifidobacterium bifidum and Saccharomyces boulardii were determined.Results: It was determined that chickpea added boza provided the highest cell counts of Lactobacillus acidophilus (7.92 logs CFU/g), Bifidobacterium bifidum (7.32 log CFU/g) and Saccharomyces boulardii (3.26 log CFU/g) during storage. With the addition of gluten, the protein content of the sample was enriched four times more when compared with control boza. During fermentation and storage, a total of 36 different compounds were identified with the major compounds as 9,12-octadecadienoic acid, 9-octadecenoic acid, hexadecanoic acid and hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl)ethyl ester. The concentration of volatile compounds generally decreased during storage of samples. According to Principle Cluster Analysis results, enriched protein samples had similar projections due to their fatty acid contents and the main difference was shown in the control sample.Conclusions: The results of this study indicate that chickpea, single or mixture with cereals, can be a good substrate for probiotic microorganism production for acceptance as probiotic foods.
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Affiliation(s)
- Sultan Arslan-Tontul
- Department of Food Engineering, Selcuk University, Agricultural Faculty, Konya, Turkey
| | - Mustafa Erbas
- Department of Food Engineering, Akdeniz University, Engineering Faculty, Antalya, Turkey
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19
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Lee SM, Hwang YR, Kim MS, Chung MS, Kim YS. Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria. Molecules 2019; 24:molecules24061183. [PMID: 30917562 PMCID: PMC6471338 DOI: 10.3390/molecules24061183] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/12/2019] [Accepted: 03/24/2019] [Indexed: 11/16/2022] Open
Abstract
The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.
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Affiliation(s)
- Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Young Rim Hwang
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju 363-954, Korea.
| | - Myung Sub Chung
- Department of Food Science and Technology, Chung Ang University, 4726 Seodongdae-ro, Daeduk-myun, Ansung, Gyungki-do 17546, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
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20
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Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation. Food Chem 2018; 269:347-354. [DOI: 10.1016/j.foodchem.2018.07.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/24/2018] [Accepted: 07/04/2018] [Indexed: 01/21/2023]
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21
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Xie WQ, Yu KX, Gong YX. Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique. J Sep Sci 2018; 41:2731-2735. [PMID: 29665264 DOI: 10.1002/jssc.201800073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 03/30/2018] [Accepted: 04/09/2018] [Indexed: 11/07/2022]
Abstract
The purpose of this work is to introduce a new method for quantitatively analyzing water absorption capacity in wheat flour by a headspace gas chromatographic technique. This headspace gas chromatographic technique was based on measuring the water vapor released from a series of wheat flour samples with different contents of water addition. According to the different trends between the vapor and wheat flour phase before and after the water absorption capacity in wheat flour, a turning point (corresponding to water absorption capacity in wheat flour) can be obtained by fitting the data of the water gas chromatography peak area from different wheat flour samples. The data showed that the phase equilibrium in the vial can be achieved in 25 min at desired temperature (35°C). The relative standard deviation of the reaction headspace gas chromatographic technique in water absorption capacity determination was within 3.48%, the relative differences has been determined by comparing the water absorption capacity obtained from this new analytical technique with the data from the reference technique (i.e., the filtration method), which are less than 8.92%. The new headspace gas chromatographic method is automated, accurate and be a reliable tool for quantifying water absorption capacity in wheat flour in both laboratory research and mill applications.
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Affiliation(s)
- Wei-Qi Xie
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China.,School of Materials Science and Engineering, South China University of Technology, Guangzhou, China
| | - Kong-Xian Yu
- Health Supervision Bureau of Liaoning Province, Shenyang, China
| | - Yi-Xian Gong
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
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22
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Lactobacillus plantarum and natural fermentation-mediated biotransformation of flavor and aromatic compounds in horse gram sprouts. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.01.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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23
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Iglesias M, Echeverría G, Viñas I, López M, Abadias M. Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Salmerón I. Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks. Lett Appl Microbiol 2017; 65:114-124. [DOI: 10.1111/lam.12740] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 03/31/2017] [Accepted: 03/31/2017] [Indexed: 01/01/2023]
Affiliation(s)
- I. Salmerón
- The Graduate School; Graduate Program in Food Technology; Autonomous University of Chihuahua; Chihuahua México
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25
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Lee SM, Oh J, Hurh BS, Jeong GH, Shin YK, Kim YS. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation. J Food Sci 2016; 81:C2915-C2922. [PMID: 27925257 DOI: 10.1111/1750-3841.13547] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 09/26/2016] [Accepted: 10/03/2016] [Indexed: 12/20/2022]
Abstract
This study investigated the profiles of volatile compounds produced by Lactobacillus paracasei during oat fermentation using gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction method. A total of 60 compounds, including acids, alcohols, aldehydes, esters, furan derivatives, hydrocarbons, ketones, sulfur-containing compounds, terpenes, and other compounds, were identified in fermented oat. Lipid oxidation products such as 2-pentylfuran, 1-octen-3-ol, hexanal, and nonanal were found to be the main contributors to oat samples fermented by L. paracasei with the level of 2-pentylfuran being the highest. In addition, the contents of ketones, alcohols, acids, and furan derivatives in the oat samples consistently increased with the fermentation time. On the other hand, the contents of degradation products of amino acids, such as 3-methylbutanal, benzaldehyde, acetophenone, dimethyl sulfide, and dimethyl disulfide, decreased in oat samples during fermentation. Principal component analysis (PCA) was applied to discriminate the fermented oat samples according to different fermentation times. The fermented oats were clearly differentiated on PCA plots. The initial fermentation stage was mainly affected by aldehydes, whereas the later samples of fermented oats were strongly associated with acids, alcohols, furan derivatives, and ketones. The application of PCA to data of the volatile profiles revealed that the oat samples fermented by L. paracasei could be distinguished according to fermentation time.
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Affiliation(s)
- Sang Mi Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Jieun Oh
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Byung-Serk Hurh
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Gwi-Hwa Jeong
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Keum Shin
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Suk Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
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