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How YH, Teo MYM, In LLA, Yeo SK, Bhandari B, Yusof YA, Pui LP. Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging. J Appl Microbiol 2024; 135:lxae162. [PMID: 38955370 DOI: 10.1093/jambio/lxae162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 06/17/2024] [Accepted: 06/29/2024] [Indexed: 07/04/2024]
Abstract
AIMS This study aims to evaluate the storage stability of the freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder expressing K-ras (Kristen rat sarcoma viral oncogene homolog) mimotopes targeting colorectal cancer in vacuum packaging. METHODS AND RESULTS The freeze-dried L. lactis-fermented milk powder stored in 4-ply retortable polypropylene (RCPP)-polyamide (PA)-aluminium (AL)-polyethylene terephthalate (PET) and aluminium polyethylene (ALPE) was evaluated throughout 49 days of accelerated storage (38°C and 90% relative humidity). The fermented milk powder stored in 4-ply packaging remained above 6 log10 CFU g-1 viability, displayed lower moisture content (6.1%), higher flowability (43° angle of repose), water solubility (62%), and survivability of L. lactis after simulated gastric and intestinal digestion (>82%) than ALPE packaging after 42 days of accelerated storage. K-ras mimotope expression was detected intracellularly and extracellularly in the freeze-dried L. lactis-fermented milk powder upon storage. CONCLUSIONS This suggests that fermented milk powder is a suitable food carrier for this live oral vaccine.
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Affiliation(s)
- Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Michelle Yee Mun Teo
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Lionel Lian Aun In
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Siok Koon Yeo
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Qld. 4072, Brisbane, Queensland, Australia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
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Archaina D, Pieniazek F, Messina V, Salvatori D, Schebor C. Different methods for textural evaluation of freeze-dried candies during storage. J Texture Stud 2023; 54:550-559. [PMID: 36918698 DOI: 10.1111/jtxs.12751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/09/2023] [Accepted: 03/10/2023] [Indexed: 03/16/2023]
Abstract
The textural changes during storage of two freeze-dried candies developed from blackcurrant fruits, unflavored yogurt, and different alternative sweeteners, one sweetened with honey/isomalt (HI) and another sweetened with isomalt/stevia (IS), were analyzed using three different methods (instrumental, sensory, and image analysis). Fresh candies were in the supercooled state and presented different structural and textural characteristics (HI: compact and homogeneous, and IS: porous and crunchy), with Fmax values of 139 ± 14 and 174 ± 16 N for HI and IS, respectively. After storage, the instrumental analysis showed approximately 60% average drop in Fmax and W values, in agreement with the decrease observed by sensory analysis in hardness, fracturability, and crispness. Image analysis showed an increase in parameters related to the homogeneity and the uniformity/smoothness for HI. Pearson's correlation coefficients analysis showed that there was a good correlation between the three techniques used, suggesting that the joint use of these methods could be performed for a better understanding of complex food texture.
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Affiliation(s)
- Diego Archaina
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Entre Ríos, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos-ICTAER (CONICET-UNER), Entre Ríos, Argentina
- CONICET, Buenos Aires, Argentina
| | - Facundo Pieniazek
- CONICET, Buenos Aires, Argentina
- Centro de Investigaciones Científicas y Técnicas para la Defensa (UNIDEF-CITEDEF-MINDEF), Buenos Aires, Argentina
| | - Valeria Messina
- CONICET, Buenos Aires, Argentina
- Centro de Investigaciones Científicas y Técnicas para la Defensa (UNIDEF-CITEDEF-MINDEF), Buenos Aires, Argentina
| | - Daniela Salvatori
- CONICET, Buenos Aires, Argentina
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas-PROBIEN (CONICET-UNCo), Neuquén, Argentina
| | - Carolina Schebor
- CONICET, Buenos Aires, Argentina
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Tecnología de Alimentos y Procesos Químicos - ITAPROQ (CONICET-UBA), Buenos Aires, Argentina
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Camacho MDM, Martínez-Lahuerta JJ, García-Martínez E, Igual M, Martínez-Navarrete N. Bioavailability of Bioactive Compounds from Reconstituted Grapefruit Juice as Affected by the Obtention Process. Molecules 2023; 28:molecules28072904. [PMID: 37049665 PMCID: PMC10095604 DOI: 10.3390/molecules28072904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Much attention has been paid to the health benefits of including fruits and vegetables in the diet. However, for the compounds responsible for this beneficial effect to be effective at the level of the human organism, they must be available for absorption after digestion. In this sense, in vivo studies are needed to demonstrate the bioavailability of these compounds and their physiological activity. In order to provide information in this regard, this study collects data on the levels of vitamin C (VC) and naringenin (NAG) in the blood serum of the 11 volunteer participants in this trial, before and after consuming two different grapefruit juices. The juices were prepared by rehydrating the grapefruit powder obtained by freeze-drying (FD) the fruit puree or by spray-drying (SD) the liquefied grapefruit. No significant differences (p > 0.05) neither by juice nor by participant were observed in any case. The mean relative increase of VC, NAG and the radical scavenging ability (RSA) in blood serum due to grapefruit juices intake was 12%, 28% and 26%, respectively. Just VC showed a positive and significant Pearson's correlation with RSA. The mean bioavailability of VC was quantified as 1.529 ± 0.002 mg VC/L serum per 100 mg of VC ingested.
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Affiliation(s)
- María Del Mar Camacho
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Juan José Martínez-Lahuerta
- CA Juan Llorens, Departamento Valencia-Hospital General, Consellería de Sanitat Universal i Salud Pública, Generalitat Valenciana, 46008 Valencia, Spain
| | - Eva García-Martínez
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Igual
- I-Food IAD, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Nuria Martínez-Navarrete
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Effects of Foaming Treatment and Wave-Absorbing Material-Assisted Microwave Heating on Freeze-Drying of Blueberry Puree. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02962-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Silva-Espinoza MA, Camacho MDM, Martínez-Monzó J, Martínez-Navarrete N. Impact of the Freeze-Drying Conditions Applied to Obtain an Orange Snack on Energy Consumption. Foods 2021; 10:foods10112756. [PMID: 34829038 PMCID: PMC8625165 DOI: 10.3390/foods10112756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/05/2021] [Accepted: 11/09/2021] [Indexed: 11/27/2022] Open
Abstract
Nowadays, the consumer is looking for healthier, more attractive, ready-to-eat, and safer foodstuffs than fresh products. Despite freeze drying being known for providing high added value products, it is a slow process which is conducted at low pressures, so, in terms of energy consumption, it turns out to be quite costly for the food industry. With the purpose of obtaining a freeze-dried orange puree, previously formulated with gum Arabic and bamboo fiber, which can be offered to consumers as a snack at a low economic cost, the impact of the process conditions on energy consumption has been considered. The product temperature evolution and the energy consumption were registered during the drying of frozen samples at different combinations of chamber pressures (5 and 100 Pa) and shelf temperatures (30, 40 and 50 °C). In each case, the time processing was adapted in order to obtain a product with a water content under 5 g water/100 g product. In this study, the secondary drying stage was considered to start when the product reached the shelf temperature and both the pressure and the temperature affected the duration of primary and secondary drying stages. The results obtained led to the conclusion that the shorter duration of the process when working at 50 °C results in significant energy saving. Working at a lower pressure also contributes to a shortening of the drying time, thus reducing the energy consumption: the lower the temperature, the more marked the effect of the pressure.
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Uscanga MA, Salvador A, Camacho MDM, Martínez‐Navarrete N. Impact of freeze‐drying shelf temperature on the bioactive compounds, physical properties and sensory evaluation of a product based on orange juice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15086] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mariana A. Uscanga
- Departamento de Tecnología de Alimentos Grupo de Investigación e Innovación Alimentaria Universitat Politècnica de València Valencia 46022 Spain
- Departamento de Ingeniería de Alimentos Instituto Tecnológico de Veracruz Veracruz 91897 México
| | - Ana Salvador
- Departamiento de Ciencia de los Alimentos Grupo de las Propiedades físicas y sensoriales de alimentos y ciencia del consumidor Instituto de Agroquímica y Tecnología de Alimentos Valencia 46980 Spain
| | - María del Mar Camacho
- Departamento de Tecnología de Alimentos Grupo de Investigación e Innovación Alimentaria Universitat Politècnica de València Valencia 46022 Spain
| | - Nuria Martínez‐Navarrete
- Departamento de Tecnología de Alimentos Grupo de Investigación e Innovación Alimentaria Universitat Politècnica de València Valencia 46022 Spain
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Uscanga-Ramos MA, Lopez-Sanchez E, Martínez-Navarrete N, García-Alvarado MA, Salgado-Cervantes MA. Analytical solution of freeze-drying mathematical model based in Darcy’s law: application to an orange juice-based cake. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1892195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Mariana Aziyadé Uscanga-Ramos
- Chemical-Biochemical Engineering Department, Tecnológico Nacional de México/I.T. de Veracruz, UNIDA, Veracruz, VER, México
- Department of Food Technology, Food Research and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Erik Lopez-Sanchez
- Chemical-Biochemical Engineering Department, Tecnológico Nacional de México/I.T. de Veracruz, UNIDA, Veracruz, VER, México
| | - Nuria Martínez-Navarrete
- Department of Food Technology, Food Research and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Miguel Angel García-Alvarado
- Chemical-Biochemical Engineering Department, Tecnológico Nacional de México/I.T. de Veracruz, UNIDA, Veracruz, VER, México
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Abstract
Drying is among the most important processes and the most energy-consuming techniques in the food industry. Dried food has many applications and extended shelf life. Unlike the majority of conventional drying methods, lyophilization, also known as freeze-drying (FD), involves freezing the food, usually under low pressure, and removing water by ice sublimation. Freeze-dried materials are especially recommended for the production of spices, coffee, dried snacks from fruits and vegetables and food for military or space shuttles, as well as for the preparation of food powders and microencapsulation of food ingredients. Although the FD process allows obtaining dried products of the highest quality, it is very energy- and time consuming. Thus, different methods of pretreatment are used for not only accelerating the drying process but also retaining the physical properties and bioactive compounds in the lyophilized food. This article reviews the influence of various pretreatment methods such as size reduction, blanching, osmotic dehydration and application of pulsed electric field, high hydrostatic pressure or ultrasound on the physicochemical properties of freeze-dried food and drying rate.
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