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Muñoz-Tebar N, Muñoz-Bas C, Viuda-Martos M, Sayas-Barberá E, Pérez-Alvarez JA, Fernández-López J. Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage. Food Chem 2024; 454:139800. [PMID: 38805925 DOI: 10.1016/j.foodchem.2024.139800] [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: 02/08/2024] [Revised: 04/17/2024] [Accepted: 05/20/2024] [Indexed: 05/30/2024]
Abstract
The aim of this study was to investigate the impact of different concentrations (3% and 6%) of two ingredients (paste and flour) obtained from the valorization of date fruit coproducts on the nutritional (proximate composition and mineral profile), technological (coagulation curve, pH, acidity, sugar and organic acid content and syneresis), physicochemical (color, water activity and texture), microbiological and sensory properties of goat's yogurt during 21 days of refrigerated storage. Both ingredients enhanced the growth and stability of the yogurt starter culture, thereby improving the probiotic potential of date-added yogurts. Physicochemically, the addition of date flour (at both concentrations) induces stronger modifications (texture, color and syneresis) in yogurts than the date paste. During storage, date paste reduced the syneresis and hence maintained yogurts' physical quality. Consumers preferred the yogurts with date paste (3% and 6%) rather than with date flour, because its addition led to a more brownish color and granular texture.
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Affiliation(s)
- Nuria Muñoz-Tebar
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Clara Muñoz-Bas
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Estrella Sayas-Barberá
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - José Angel Pérez-Alvarez
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
| | - Juana Fernández-López
- IPOA Research Group, Agro-food and Agro-environment Innovation and Research Institute of the Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain.
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2
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Martínez-Zamora L, Cano-Lamadrid M, Artés-Hernández F, Castillejo N. Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review. Foods 2023; 12:3687. [PMID: 37835340 PMCID: PMC10573073 DOI: 10.3390/foods12193687] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/29/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
This systematic review seeks to highlight, from the published literature about the extraction and application of lemon by-products rich in flavonoids, which works use environmentally friendly technologies and solvents and which ones propose a potentially functional food application, according to the Sustainable Development Goals (SDGs). WoS and SCOPUS were used as scientific databases for searching the documents, which were evaluated through 10 quality questions according to their adherence to our purpose (5 questions evaluating papers devoted to lemon flavonoid extraction and 5 concerning the application of such by-products in new foods). Each question was evaluated as "Yes", "No", or "does Not refer", according to its adherence to our aim. The analysis reported 39 manuscripts related to lemon flavonoid extraction; 89% of them used green technologies and solvents. On the other hand, 18 manuscripts were related to the incorporation of lemon by-products into new foods, of which 41% adhered to our purpose and only 35% evaluated the functionality of such incorporation. Conclusively, although the bibliography is extensive, there are still some gaps for further investigation concerning the extraction and application of lemon by-products to reduce food losses in an environmentally friendly way and the possible development of new functional foods, which must be performed following the SDGs.
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Affiliation(s)
- Lorena Martínez-Zamora
- Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (F.A.-H.)
| | - Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (F.A.-H.)
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (F.A.-H.)
| | - Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (F.A.-H.)
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, I-71122 Foggia, Italy
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3
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Güzel‐Seydim ZB, Şatır G, Gökırmaklı Ç. Use of mandarin and persimmon fruits in water kefir fermentation. Food Sci Nutr 2023; 11:5890-5897. [PMID: 37823165 PMCID: PMC10563690 DOI: 10.1002/fsn3.3561] [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: 03/19/2023] [Revised: 06/26/2023] [Accepted: 07/03/2023] [Indexed: 10/13/2023] Open
Abstract
Water kefir is a non-dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon-containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir (p < .05). Persimmon water kefir had higher total phenolic contents, twice as much as mandarin water kefir (p < .05). Both water kefirs had good color properties. The organoleptic acceptability of the fruit water kefirs was promising.
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Affiliation(s)
| | - Gülçin Şatır
- Department of Nutrition and DieteticsSüleyman Demirel UniversityIspartaTurkey
| | - Çağlar Gökırmaklı
- Department of Food EngineeringSüleyman Demirel UniversityIspartaTurkey
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Akbaba M, Gökmen GG, Kışla D, Nalbantsoy A. In Vivo Investigation of Supportive Immunotherapeutic Combination of Bifidobacterium infantis 35624 and Doxorubicin in Murine Breast Cancer. Probiotics Antimicrob Proteins 2023; 15:880-888. [PMID: 35112297 DOI: 10.1007/s12602-021-09899-w] [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] [Accepted: 12/23/2021] [Indexed: 10/19/2022]
Abstract
The aim of the study is to investigate the anti-tumor effect of Bifidobacterium infantis 35624 in a xenograft model in BALB/c mice injected with 4T1 cells as a support for chemotherapeutic treatments of doxorubicin in vivo. The MTT assay was used to determine the cytotoxicity of doxorubicin against cancer cells, and apoptosis was analyzed by using flow cytometry. 4T1 cells (2 × 104 cells/mouse) were injected to BALB/c mice, and mice were fed with/without gavage B. infantis milk (108 CFU/mL) for 14 days and treated with doxorubicin on 5th and 10th days. The weights of the mice were recorded during the study, and the tumor sizes were measured by caliper at the 14th day. CD8 + T cell response was analyzed by using flow cytometer, and the results were compared to control and tumor control groups. The IC50 value for doxorubicin on 4T1 cell lines was determined as 0.053 ± 0.012 µg/mL. The apoptotic effect of doxorubicin at IC50 concentration was determined as 82.3% of cells to late apoptosis, 3.6% of cells to pro-apoptosis, and 6.2% of cells to necrosis. The treatment of doxorubicin, B. infantis milk, and the combination of them inhibited the tumor volumes by 55.50%, 40.69%, and 75.95%, respectively. B. infantis administration significantly enhanced the PHA-induced splenocyte proliferation (P < 0.05). It was shown that IFN-γ was effective in tumor growth and regression of metastasis. Consequently, the combination of B. infantis milk and doxorubicin showed the best anti-tumor effect.
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Affiliation(s)
- Meltem Akbaba
- Department of Bioengineering, Faculty of Engineering, Ege University, İzmir, Turkey
| | - Gökhan Gurur Gökmen
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Turkey
| | - Duygu Kışla
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Turkey.
| | - Ayşe Nalbantsoy
- Department of Bioengineering, Faculty of Engineering, Ege University, İzmir, Turkey.
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Soares Mateus AR, Barros S, Pena A, Sanches-Silva A. The potential of citrus by-products in the development of functional food and active packaging. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:41-90. [PMID: 37898542 DOI: 10.1016/bs.afnr.2023.06.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Food by-product valorization has become an important research area for promoting the sustainability of the food chain. Citrus fruits are among the most widely cultivated fruit crops worldwide. Citrus by-products, including pomace, seeds, and peels (flavedo and albedo), are produced in large amounts each year. Those by-products have an important economic value due to the high content on bioactive compounds, namely phenolic compounds and carotenoids, and are considered a valuable bio-resource for potential applications in the food industry. However, green extraction techniques are required to ensure their sustainability. This chapter addresses the main components of citrus by-products and their recent applications in food products and active food packaging, towards a circular economy. In addition, the concern regarding citrus by-products contamination (e.g. with pesticides residues and mycotoxins) is also discussed.
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Affiliation(s)
- Ana Rita Soares Mateus
- National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal; University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; LAQV, REQUIMTE, Food Science and Pharmacology Laboratory, University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; Animal Science Studies Centre (CECA), ICETA, University of Porto, Apartado, Porto, Portugal
| | - Silvia Barros
- National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal
| | - Angelina Pena
- National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal; LAQV, REQUIMTE, Food Science and Pharmacology Laboratory, University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal
| | - Ana Sanches-Silva
- National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal; University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; Animal Science Studies Centre (CECA), ICETA, University of Porto, Apartado, Porto, Portugal.
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6
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Dysin AP, Egorov AR, Godzishevskaya AA, Kirichuk AA, Tskhovrebov AG, Kritchenkov AS. Biologically Active Supplements Affecting Producer Microorganisms in Food Biotechnology: A Review. Molecules 2023; 28:molecules28031413. [PMID: 36771079 PMCID: PMC9921933 DOI: 10.3390/molecules28031413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 01/18/2023] [Accepted: 01/27/2023] [Indexed: 02/05/2023] Open
Abstract
Microorganisms, fermentation processes, and the resultant metabolic products are a key driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or quality of final manufactured food products are directly related to the efficiency of the metabolic processes of producer microorganisms. Food BioTech companies are naturally interested in increasing the productivity of their biotechnological production lines. This could be achieved via either indirect or direct influence on the fundamental mechanisms governing biological processes occurring in microbial cells. This review considers an approach to improve the efficiency of producer microorganisms through the use of several types of substances or complexes affecting the metabolic processes of microbial producers that are of interest for food biotechnology, particularly fermented milk products. A classification of these supplements will be given, depending on their chemical nature (poly- and oligosaccharides; poly- and oligopeptides, individual amino acids; miscellaneous substances, including vitamins and other organic compounds, minerals, and multicomponent supplements), and the approved results of their application will be comprehensively surveyed.
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Affiliation(s)
- Artem P. Dysin
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anton R. Egorov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anastasia A. Godzishevskaya
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Anatoly A. Kirichuk
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
| | - Alexander G. Tskhovrebov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Correspondence: (A.G.T.); (A.S.K.)
| | - Andreii S. Kritchenkov
- Faculty of Science, Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, 117198 Moscow, Russia
- Metal Physics Laboratory, Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, 210009 Vitebsk, Belarus
- Correspondence: (A.G.T.); (A.S.K.)
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7
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Effects of adding citrus fiber with different chemical compositions and physicochemical properties on the cooking yield of spiced beef. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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8
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Xie J, Peng G, Hu X, Xie J, Chen Y, Dong R, Si J, Yang C, Yu Q. Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam. Foods 2022; 11:foods11223735. [PMID: 36429327 PMCID: PMC9689297 DOI: 10.3390/foods11223735] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
Appropriate modification methods can increase the proportion of soluble dietary fiber (SDF). In this study, grapefruit peel insoluble dietary fiber (GP-IDF) was modified with the combined microwave and enzymatic method to obtain SDF. With regard to structural characterization, SDF from grapefruit peel IDF (GP-IDF-SDF) presented as a flat sheet with cracks, composed of a typical cellulose type I crystal, and had good stability below 200 °C. Galacturonic acid, arabinose and glucuronic acid were the main monosaccharide compositions, indicating that pectin might have been the principal component. Moreover, GP-IDF-SDF was excellent in water retention capacity (13.43 ± 1.19 g/g), oil retention capacity (22.10 ± 0.85 g/g) and glucose adsorption capacity (14.49 ± 0.068 mg/g). Thereafter, the effects of GP-IDF-SDF and commercial pectin addition on the color, rheology, texture and sensory properties of blueberry jam were compared. The results showed that the color of jam with GP-IDF-SDF was lighter. The addition of GP-IDF-SDF had less effects on the viscosity and gel strength of jam, but it enhanced the stability of jam. According to sensory data, the color, texture and spreadability of jam with GP-IDF-SDF or pectin were improved and more acceptable. Overall, GP-IDF-SDF had functional characteristics and played a positive role in jam, and it is expected to be a candidate for the development of functional food ingredients.
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Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential. Foods 2022; 11:foods11172691. [PMID: 36076876 PMCID: PMC9455928 DOI: 10.3390/foods11172691] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. This review aims at presenting and critically reviewing the beneficial effects from the consumption of probiotic fermented milks in human health, whilst revealing potential applications in the food industry.
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The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality. Sci Rep 2022; 12:13401. [PMID: 35927320 PMCID: PMC9352778 DOI: 10.1038/s41598-022-17633-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/28/2022] [Indexed: 11/25/2022] Open
Abstract
The current study aimed to figure out the effect of using a combination of 2% inulin, and 2% Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some yogurt properties such as coagulation time, extending the shelf life of set yogurt and its microbiological quality, also the acceptance by consumers. The results indicated that coagulation time increased by 22.75% in yogurts prepared with Lactobacillus acidophilus and their bacteriocins compared to the control, and titratable acidity increased gradually in all treatments during storage. Hence control acidity (%) increased from 0.84 ± 0.02A at zero time to 1.23 ± 0.03A after 14 days of cold storage, while treatment (T4) was 0.72 ± 0.01C at zero time and reached 1.20 ± 0.5A after 39 days at the same conditions. The sensory properties showed the superiority of inulin, FOS, and Lactobacillus acidophilus bacteriocin groups. Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus count increased in the treatments compared to the control group, with an extended shelf life to 39 days of storage in the medicines containing lactobacillus acidophilus bacteriocin. Coliforms, Moulds, and yeasts did not detect in the treatments comprising 2% inulin, 2% FOS, and lactobacillus acidophilus bacteriocin for 39 days of refrigerated storage. This study proved that 2% inulin, 2% FOS, and Lactobacillus acidophilus bacteriocin fortification extended the shelf life by more than 5 weeks.
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Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 2022; 161:111841. [DOI: 10.1016/j.foodres.2022.111841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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Darwish MS, Abou-Zeid NA, Khojah E, AL Jumayi HA, Alshehry GA, Algarni EH, Elawady AA. Supplementation of Labneh with Passion Fruit Peel Enhanced Survival of E. coli Nissle 1917 during Simulated Gastrointestinal Digestion and Adhesion to Caco-2 Cells. Foods 2022; 11:1663. [PMID: 35681414 PMCID: PMC9180240 DOI: 10.3390/foods11111663] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/27/2022] [Accepted: 06/02/2022] [Indexed: 02/04/2023] Open
Abstract
Passion fruit peel powder (PFPP) was used to supplement the probiotic labneh to increase the activity of Escherichia coli Nissle 1917 (EcN) during production and storage. Labneh was manufactured with PFPP (0.5% and 1%) and analyzed at 0, 7, and 15 days of cold storage for postacidification and sensory properties and viability of EcN, survival of EcN to simulated gastrointestinal tract stress, and adhesion potential of EcN to Caco-2 cells. Acidification kinetics during fermentation showed that supplementation with PFPP reduced the time needed to decrease pH and reach the maximum acidification rate. PFPP addition contributed to postacidification of labneh during storage. PFPP had a beneficial effect (p < 0.05) on counts of EcN in labneh during different storage periods. Consumer preference expectations for labneh enriched with PFPP (0.5% and 1%) were higher than those for the control. PFPP provided a significant protective action for EcN during simulated gastrointestinal transit and had a positive effect on EcN adhesion to Caco-2 cells in vitro, although this decreased during storage with labneh. Labneh supplementation with PFPP can be recommended because of the positive effect on EcN viability and the high nutritional value, which may increase the appeal of the product to consumers.
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Affiliation(s)
- Mohamed Samir Darwish
- Dairy Microbiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;
| | | | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Huda A. AL Jumayi
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Garsa A. Alshehry
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Eman H. Algarni
- Department of Food Science and Nutrition, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (E.K.); (H.A.A.J.); (G.A.A.); (E.H.A.)
| | - Asmaa A. Elawady
- Dairy Microbiology Laboratory, Dairy Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt;
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Abstract
Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of cava lees (0–2% w/w) on the microbiota (LAB and yeasts) responsible for sourdough fermentation (8 days) to revalorize this by-product of the wine industry. The results showed that 2% cava lees promoted microbial growth and survival in both wheat and rye sourdoughs, except for yeast growth in rye, which stopped at day 3 of fermentation. Moreover, sourdough with lees achieved lower pH values as well as higher concentrations of organic acids, especially lactic and acetic acids (p < 0.05). To sum up, the use of cava lees in sourdough formulation promotes the growth and survival of microorganisms, which, in consequence, promotes a lower pH and greater amounts of organic acids. This could lead to microbial stability as well as changes in bread flavor.
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14
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Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03959-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractIn breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves.
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15
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Non-enzymatically hydrolyzed guar gum and orange peel fibre together stabilize the low-fat, set-type yogurt: A techno-functional study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107100] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021; 21:371-415. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/25/2021] [Accepted: 10/23/2021] [Indexed: 01/02/2023]
Abstract
Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.
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Affiliation(s)
- Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Ibrahima Sanou
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.,Food Science Department, Laval University, Québec City, Québec, Canada
| | - Diego Canizares
- Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, São José do Rio Preto, Brazil
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
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Mohsin A, Hussain MH, Zaman WQ, Mohsin MZ, Zhang J, Liu Z, Tian X, Salim-Ur-Rehman, Khan IM, Niazi S, Zhuang Y, Guo M. Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts. Crit Rev Biotechnol 2021; 42:1284-1303. [PMID: 34856847 DOI: 10.1080/07388551.2021.2002805] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Orange peel waste (OPW), a discarded part of orange fruit, is a rich source of essential constituents that can be transformed into highly value-added bioproducts. OPW is being generated in million tonnes globally and returns to the environment without complete benefit. Thus, a high volume of annually produced OPW in the industry requires effective valorization. In this regard, limited data is available that summarizes the broader spectrum for the sustainable fate of OPW to produce value-added bioproducts. The main objective of this treatise is to explore the sustainable production of bioproducts from OPW. Therefore, this review covers all the aspects of OPW, from its production to complete valorization. The review encompasses the extraction technologies employed for extracting different valuable bioactive compounds, such as: essential oil (EO), pectin, and carotenoids, from OPW. Furthermore, the suitability of bioconversion technologies (digestion/fermentation) in transforming OPW to other useful bioproducts, such as: biochemicals (lactic acid and succinic acid), biopolysaccharides (xanthan and curdlan gum), and bioenergy (biomethane and bioethanol) is discussed. Also, it includes the concept of OPW-based biorefineries and their development that shall play a definite role in future to cover demands for: food, chemicals, materials, fuels, power, and heat. Lastly, this review focuses on OPW-supplemented functional food products such as: beverages, yogurts, and extruded products. In conclusion, insights provided in this review maximize the potential of OPW for commercial purposes, leading to a safe, and waste-free environment.
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Affiliation(s)
- Ali Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Muhammad Hammad Hussain
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Waqas Qamar Zaman
- Institute of Environment Science and Engineering, School of Civil and Environment Engineering, National University of Sciences and Technology, Islamabad, Pakistan
| | - Muhammad Zubair Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Junhong Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Zebo Liu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Salim-Ur-Rehman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Mehmood Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Meijin Guo
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
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Dinkçi N, Aktaş M, Akdeniz V, Sirbu A. The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt. Foods 2021; 10:foods10112855. [PMID: 34829134 PMCID: PMC8625402 DOI: 10.3390/foods10112855] [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: 11/01/2021] [Revised: 11/11/2021] [Accepted: 11/16/2021] [Indexed: 11/16/2022] Open
Abstract
There is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe2+ chelating activity of yogurts increased with the increasing hazelnut skin ratio. However, yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values. On the other hand, acceptable sensorial properties similar to control yogurts increase the consumption potential of yogurts enriched with hazelnut skin.
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Affiliation(s)
- Nayil Dinkçi
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey; (N.D.); (M.A.); (V.A.)
| | - Merve Aktaş
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey; (N.D.); (M.A.); (V.A.)
| | - Vildan Akdeniz
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey; (N.D.); (M.A.); (V.A.)
| | - Alexandrina Sirbu
- Faculty of MMAE Ramnicu Valcea, Constantin Brancoveanu University of Pitesti, 240210 Ramnicu Valcea, Romania
- Correspondence:
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Salehi F. Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Sci Nutr 2021; 9:4666-4686. [PMID: 34401112 PMCID: PMC8358338 DOI: 10.1002/fsn3.2430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 01/14/2023] Open
Abstract
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.
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MAHAPATRA GARGI, BISWAS S, BANERJEE R. Improving the quality and shelf-life of chevon meatballs by incorporating fruit and fruit by-products. THE INDIAN JOURNAL OF ANIMAL SCIENCES 2021. [DOI: 10.56093/ijans.v90i12.113206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In this study the anti-oxidant and antimicrobial effect of fruit, viz. starfruit (Averrhoa carambola) and guava (Psidium guajava) and fruit by-product, viz. watermelon (Citrullus lanatus) rind were studied to evaluate the quality and shelf-life of chevon meatballs. The fruit and fruit by products were incorporated in the meatball mixture in dry powder form at the rate of 1.0%, 1.5% and 2.0% based on w/w basis. In addition, the effect of these powders on the physico-chemical characteristics, textural profile and sensory attributes were also analyzed. For storage studies, the product was stored at refrigeration temperature (4±1°C) for a period of 21 days. The treated samples had a significantly lowered values for Thiobarbituric Acid Reacting Substances (TBARS) and an improved microbiological quality. Effect of fruit and fruit by-product powder on the proximate parameters, physico-chemical characteristics and textural profile attributes of the chevon meatballs was significant but with a few exceptions. The treated products, compared to control, had better physico-chemical properties, desirable textural properties and enhanced sensorial characteristics. These attributes together indicated that starfruit powder, guava powder and watermelon rind powder can be added to chevon meatball mixtures to create products which not only have better quality and acceptability but an improved shelf-life and has the potential to perform as a functional food.
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Hernández-Macias S, Comas-Basté O, Jofré A, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC. Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product. Foods 2021; 10:foods10071636. [PMID: 34359506 PMCID: PMC8306662 DOI: 10.3390/foods10071636] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022] Open
Abstract
The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of Saccharomyces cerevisiae rich in β-glucans and mannan-oligosaccharides, can be used as a microbial growth promoter, with potential food safety and health applications. The aim of this study was to assess in vitro the effect of cava lees on the growth of 21 strains of lactic acid bacteria (LAB) species commonly used as starter cultures and/or probiotics. Firstly, 5% of cava lees was selected as the most effective amount for enhancing microbial counts. After screening different LAB, statistically significantly (p < 0.05) higher microbial counts were found in 12 strains as a consequence of cava lees supplementation. Moreover, a greater and faster reduction in pH was observed in most of these strains. The growth-promoting effects of cava lees on LAB strains supports the potential revalorization of this winery by-product, either to improve the safety of fermented products or as a health-promoting prebiotic that may be selectively fermented by probiotic species.
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Affiliation(s)
- Salvador Hernández-Macias
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
| | - Oriol Comas-Basté
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
| | - Anna Jofré
- Food Safety and Functionality Programme, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain; (A.J.); (S.B.-C.)
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain; (A.J.); (S.B.-C.)
| | - M. Luz Latorre-Moratalla
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
| | - M. Carmen Vidal-Carou
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
- Correspondence: ; Tel.: +34-934-031-984
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Zolfaghari A, Ansari S. Physicochemical and microbiological properties of Chaerophyllum, Oliveria and Zataria essential oils and their effects on the sensory properties of a fermented dairy drink, ‘doogh’. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1818777] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Abolfazl Zolfaghari
- Department of Food Science and Technology, Kazerun branch, Islamic Azad University, Kazerun, Iran
| | - Sara Ansari
- Department of Food Science and Technology, Kazerun branch, Islamic Azad University, Kazerun, Iran
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Sánchez-Bravo P, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Sendra E. Fermented beverage obtained from hydroSOStainable pistachios. J Food Sci 2020; 85:3601-3610. [PMID: 32882070 DOI: 10.1111/1750-3841.15408] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 11/29/2022]
Abstract
Currently, consumers increasingly demand healthy foods, such as "vegetable drinks" made from nuts and cereals. In this scenario, the potential use of pistachios, grown under conventional and regulated deficit irrigation conditions (hydroSOStainable), to prepare fermented beverages was evaluated. This work addressed three important aspects: (i) water savings, (ii) use of noncommercial products, and (iii) expansion of the offer of vegetable drinks. Two commercial cultures of lactic acid bacteria (MA400 and MY800) and two sugars (glucose and fructose) were tested. Fermented drinks were evaluated by analyzing the following parameters: microbial counts, pH, titratable acidity, CIE (L* , a* , and b* ) color, and total fatty acid, volatile and sensory profiles; all parameters were evaluated at 1, 15, and 30 days of cold storage (4 °C). Pistachio-based beverages proved to be excellent substrates for the growth and survival of lactic acid bacteria. The fatty acid profile was not affected by the studied factors. However, the volatile profile was more complex for the treatments conventional-MY800 (80 µg/L) and hydroSOS-MA400 (72 µg/L). HydroSOS beverages fermented with MA400 culture were less sour and had higher intensity of umami and pistachio flavor; however, hydroSOS pistachios fermented with MY800 culture had lower pistachio odor intensity. All tested factors can be considered suitable for the preparation of fermented pistachios-based beverages, considering both technological and quality aspects.
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Affiliation(s)
- Paola Sánchez-Bravo
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Luis Noguera-Artiaga
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Ángel A Carbonell-Barrachina
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Esther Sendra
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Industrialización de Productos de Origen Animal (IPOA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
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Burak Çınar Ş, Çalışkan Koç G, Dirim SN, Ünal G, Akalın AS. Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00552-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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25
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Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes. SUSTAINABILITY 2020. [DOI: 10.3390/su12135401] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Agri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them efficiently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their efficient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.
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Szafrańska JO, Sołowiej BG. Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14485] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jagoda O. Szafrańska
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland
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Production of Phytase Enzyme by a Bioengineered Probiotic for Degrading of Phytate Phosphorus in the Digestive Tract of Poultry. Probiotics Antimicrob Proteins 2020; 11:580-587. [PMID: 29680882 DOI: 10.1007/s12602-018-9423-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Probiotics are beneficial microorganisms and have long been used in food production as well as health promotion products. Bioengineered probiotics are used to express and transfer native or recombinant molecules to the mucosal surface of the digestive tract to improve feed efficiency and promote health. Lactococcus lactis is a potential probiotic candidate to produce useful biological proteins. The aim of this investigation was to develop a recombinant Lactococcus lactis with the potential of producing phytase. To enhance the efficiency of expression and secretion of recombinant phytase, usp45 signal peptide was added to the expression vector containing phytase gene (appA2) derived from Escherichia coli. Sequencing of recombinant plasmid containing appA2 showed the correct construction of plasmid. Total length of the phytase insert was 1.25 kbp. A Blast search of the cloned fragment showed 99% similarity to the reported E. coli phytase sequence in the GenBank (accession number: AM946981.2). A plasmid containing usp45 and appA2 electrotransferred into Lactococcus lactis. Zymogram with polyacrylamide gel revealed that the protein extract from the supernatant and the cell pellet of recombinant bacteria had phytase activity. Enzyme activity of 4 U/ml was obtained in cell extracts, and supernatant maximal phytase activity was 19 U/ml. The recombinant L. lactis was supplemented in broiler chicken feed and showed the increase of apparent digestibility on phytate phosphorus in the digestive tract and it was same as performance of E. coli commercial phytase.
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Erkaya-Kotan T. In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage. Journal of Food Science and Technology 2020; 57:2343-2353. [PMID: 32431360 DOI: 10.1007/s13197-020-04272-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2019] [Accepted: 01/22/2020] [Indexed: 10/25/2022]
Abstract
In the present work, the effects of orange fibre (OF) supplementation at four different concentrations (0.5%, 1%, 1.5% and 2%) on some quality properties of probiotic set yogurt produced with ABT-2 culture (containing Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) were evaluated, during 21 days of storage. The in vitro angiotensin converting enzyme (ACE)-inhibitory activity and antoxidant capacity as well as some physicochemical and microbiological analyses of probiotic yogurts were analysed and compared with plain yogurt. At the beginning of storage, yogurt samples had high survivability for probiotic bacteria leading to viable counts (> 107 CFU/g) higher than the minimum therapeutic threshold (106 CFU/g). A significant influence (p < 0.05) of OF supplementation on S. thermophilus ST-20Y and B. lactis BB-12 counts was observed. While OF addition enhanced the viability of B. lactis BB-12, it caused a decrease in S. thermophilus ST-20Y counts. OF addition up to 1.5% concentration affected positively the syneresis, apparent viscosity and consistency index values of yogurt samples. ACE-inhibitory activity showed an increasing trend throughout the storage. Control yogurt had the lowest ACE-inhibitory activity at 1 day of storage, and the highest activity was obtained in yogurt containing 1% OF at the end of the storage. Also, yogurts with OF had higher antioxidant activity than the control sample at all days of storage (p < 0.05). Antioxidant activity increased until 14 days of storage in all yogurt batches, while it was decreased 21th days of storage. Briefly, this study reflected the performance of using OF as an alternative hydrocolloid to improve the quality properties and bioactivity of bio-yogurt.
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Affiliation(s)
- Tuba Erkaya-Kotan
- Department of Food Processing, Vocational High School, Atatürk University, 25240 Erzurum, Turkey
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29
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Cho WY, Kim DH, Lee HJ, Yeon SJ, Lee CH. Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2019.1640797] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Won-Young Cho
- Department of food science and biotechnology of animal resources, Konkuk University, Seoul, Republic of Korea
| | - Da-Hee Kim
- Department of food science and biotechnology of animal resources, Konkuk University, Seoul, Republic of Korea
| | - Ha-Jung Lee
- Department of food science and biotechnology of animal resources, Konkuk University, Seoul, Republic of Korea
| | - Su-Jung Yeon
- Department of food science and biotechnology of animal resources, Konkuk University, Seoul, Republic of Korea
| | - Chi-Ho Lee
- Department of food science and biotechnology of animal resources, Konkuk University, Seoul, Republic of Korea
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Coman V, Teleky BE, Mitrea L, Martău GA, Szabo K, Călinoiu LF, Vodnar DC. Bioactive potential of fruit and vegetable wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 91:157-225. [PMID: 32035596 DOI: 10.1016/bs.afnr.2019.07.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables produced worldwide end up as wastes, generating environmental issues caused mainly by microbial degradation. Most wastes are generated by industrial processing, the so-called by-products. These by-products still contain many bioactive compounds post-processing, such as macronutrients (proteins and carbohydrates) and phytochemicals (polyphenols and carotenoids). Recently, the recovery of these bioactive compounds from industry by-products has received significant attention, mainly due to their possible health benefits for humans. This chapter focuses on the bioactive potential of fruit and vegetable by-products with possible applications in the food industry (functional foods) and in the health sector (nutraceuticals).
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Affiliation(s)
- Vasile Coman
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Laura Mitrea
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Katalin Szabo
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania.
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Huang ML, Huang JY, Kao CY, Fang TJ. Fermented soymilk and soy and cow milk mixture, supplemented with orange peel fiber or Tremella flava fermented powder as prebiotics for high exopolysaccharide-producing Lactobacillus pentosus SLC 13. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4373-4382. [PMID: 30851051 DOI: 10.1002/jsfa.9671] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 02/27/2019] [Accepted: 03/02/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND A high exopolysaccharide-producing Lactobacillus pentosus SLC 13 strain was isolated from mustard pickles and showed the characteristics of a probiotic. Orange peel fiber powder (OPFP) and Tremella flava fermented powder (TFP) were shown to be potential prebiotics for L. pentosus SLC 13. The present study aimed to further develop new symbiotic fermented lactic acid beverages using SLC 13 with different proportions of cow milk and soymilk as food substrates, as well as with OPFP or TFP as prebiotics. RESULTS Acidification rate (soymilk groups, 3.02-4.37 mU min-1 ; soymilk/milk mixture groups, 1.33-2.84 mU min-1 ) and fermentation time (soymilk groups, 7.09-9.25 h; soymilk/milk mixture groups, 12.51-27.34 h) indicated that soymilk represents a suitable substrate for SLC 13-mediated fermentation. Moreover, OPFP and TFP induced a higher exopolysaccharide production of SLC 13 and a higher water holding capacity of fermented beverages. Sensory evaluations suggested that soymilk groups fermented with 10 g kg-1 OPFP (SF-1.0P) and that with 5 g kg-1 TFP (SF-0.5T) and also soymilk/milk mixture groups fermented with 5 g kg-1 OPFP (HSMF-0.5P) and that with 10 g kg-1 TFP (HSMF-1.0T) represent potential fermented drinks. Additionally, SF-1.0P and SF-0.5T products could be preserved for at least 21 days at 4 °C, with high viable cell counts (> 8.8 log10 CFU mL-1 ) and water holding capacity. CONCLUSION In the present study, we developed SF-1.0P and SF-0.5T products as a new symbiotic fermented lactic acid beverages. However, in the future, consumer acceptability could be improved by properly regulating the ratio of sugar to acid or seasoning. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Min-Lang Huang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Jing-Yao Huang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yen Kao
- Department of Medical Microbiology and Immunology, School of Medicine and Public Health, University of Wisconsin-Madison, Madison, WI, USA
| | - Tony J Fang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
- Food Industry Research and Development Institute, Hsinchu, Taiwan
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Moghadam FV, Pourahmad R, Mortazavi A, Davoodi D, Azizinezhad R. Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk. Food Sci Anim Resour 2019; 39:309-323. [PMID: 31149672 PMCID: PMC6533394 DOI: 10.5851/kosfa.2019.e25] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 03/26/2019] [Accepted: 03/29/2019] [Indexed: 11/28/2022] Open
Abstract
Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.
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Affiliation(s)
- Farideh Vahid Moghadam
- Department of Food Science and Technology,
Sabzevar Branch, Islamic Azad University, Sabzevar,
Iran
| | - Rezvan Pourahmad
- Department of Food Science and Technology,
College of Agriculture, Varamin-Pishva Branch, Islamic Azad
University, Varamin, Iran
| | - Ali Mortazavi
- Department of Food Science and Technology,
Sabzevar Branch, Islamic Azad University, Sabzevar,
Iran
| | - Daryoush Davoodi
- Nanotechnology Department, Agricultural
Biotechnology Research Institute of Iran (ABRII), Agricultural Research,
Education and Extension Organization (AREEO),
Karaj, Iran
| | - Reza Azizinezhad
- Department of Biotechnology and Plant
Breeding, College of Agricultural Sciences and Food Industries, Science and
Research Branch, Islamic Azad University, Tehran,
Iran
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Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr 2019; 60:1552-1580. [DOI: 10.1080/10408398.2019.1580673] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
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Karaca OB, Saydam İB, Güven M. Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13926] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Oya Berkay Karaca
- Karataş School of Tourism and Hotel Management Çukurova University Adana Turkey
| | - İbrahim Başar Saydam
- Kahramanmaraş Investment Support Office Eastern Mediterranean Development Agency Kahramanmaras Turkey
| | - Mehmet Güven
- Agricultural Faculty, Department of Food Engineering Çukurova University Adana Turkey
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Polysaccharide fractions from Fortunella margarita affect proliferation of Bifidobacterium adolescentis ATCC 15703 and undergo structural changes following fermentation. Int J Biol Macromol 2019; 123:1070-1078. [DOI: 10.1016/j.ijbiomac.2018.11.163] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 11/14/2018] [Accepted: 11/17/2018] [Indexed: 12/21/2022]
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Karaca OB, Güzeler N, Tangüler H, Yaşar K, Akın MB. Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts. Foods 2019; 8:foods8010033. [PMID: 30669321 PMCID: PMC6352206 DOI: 10.3390/foods8010033] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 11/23/2022] Open
Abstract
In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.
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Affiliation(s)
- Oya Berkay Karaca
- Karatas School of Tourism and Hotel Management, Cukurova University, 01903 Adana, Turkey.
| | - Nuray Güzeler
- Agricultural Faculty, Department of Food Engineering, Cukurova University, 01330 Adana, Turkey.
| | - Hasan Tangüler
- Faculty of Engineering, Department of Food Engineering, Nigde University, 51245 Nigde, Turkey.
| | - Kurban Yaşar
- Department of Food Engineering, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey.
| | - Mutlu Buket Akın
- Faculty of Engineering, Department of Food Engineering, Harran University, 63100 Şanlıurfa, Turkey.
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Hereher F, ElFallal A, Toson E, Abou-Dobara M, Abdelaziz M. Pilot study: Tumor suppressive effect of crude polysaccharide substances extracted from some selected mushroom. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2018. [DOI: 10.1016/j.bjbas.2018.11.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Dabija A, Codină GG, Gâtlan AM, Rusu L. Quality assessment of yogurt enriched with different types of fibers. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1483970] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | | | - Anca-Mihaela Gâtlan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Lăcrămioara Rusu
- Faculty of Engineering, Department of Food and Chemical Engineering, ‘Vasile Alecsandri’ University of Bacau, Bacau, Romania
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Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. BEVERAGES 2018. [DOI: 10.3390/beverages4030057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study. Maturation stage of cherry 8 and 12 (commercial and over-ripened) and starter culture (Lactobacillus casei, Lactobacillus paracasei and Lactobacillus helveticus) were tested. Antioxidant properties, anthocyanin content, color and microbial counts were used to assess the quality of the fermented milks. L. helveticus exhibited the fastest acidification rate; whereas L. casei and L. paracasei presented the highest microbial counts. Fermented milks containing grade 12 sweet cherries yielded the highest concentration of anthocyanins and color intensity and preserved phenolic compounds and anthocyanins during 10 days of refrigerated storage. L. helveticus preserved the highest content of phenols, whereas L. casei and L. paracasei better preserved anthocyanins. Overall, fermented milk with L. helveticus including grade 12 cherry puree provided the best preservation of bioactive compounds.
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40
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Garcia-Amezquita LE, Tejada-Ortigoza V, Serna-Saldivar SO, Welti-Chanes J. Dietary Fiber Concentrates from Fruit and Vegetable By-products: Processing, Modification, and Application as Functional Ingredients. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2117-2] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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41
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Solar energy tube processing of lemon residues for use as fillers in polyester-based green composites. Polym Bull (Berl) 2018. [DOI: 10.1007/s00289-018-2359-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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42
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Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory. Nutrients 2018; 10:nu10040427. [PMID: 29596319 PMCID: PMC5946212 DOI: 10.3390/nu10040427] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 03/18/2018] [Accepted: 03/19/2018] [Indexed: 11/17/2022] Open
Abstract
The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii) to study the viability of the probiotic and technological properties during refrigerated storage. The amount of GBP used were 3.0, 6.0 and 9.0 g/100 g. The results show that the higher the concentration of GBP added, the shorter the time taken to reach pH 4.6. It was observed that the incorporation of GBP did not affect negatively the viability of L. paracasei LBC 81 during storage. The fermented milk elaborated with 6.0 g/100 g of GBP was the most accepted. The present study indicates that the enrichment of fermented milk with GBP favors the stability of the probiotic strain, L. paracasei LBC 81 during storage.
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Wang XM, Li XB, Peng Y. Impact of Qi-invigorating traditional Chinese medicines on intestinal flora: A basis for rational choice of prebiotics. Chin J Nat Med 2018; 15:241-254. [PMID: 28527509 DOI: 10.1016/s1875-5364(17)30041-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Indexed: 01/30/2023]
Abstract
According to the theory of traditional Chinese medicine (TCM), Qi (vital energy) is regarded as a driving force of biological activities in human body, including both nutrient substances and organ functions. Qi-invigorating TCMs are widely used to treat various symptoms and disorders, such as fatigue, obesity, immunosuppression, intestinal flora imbalance, and gastrointestinal diseases, in which Qi is considered to be reduced or depleted. Interestingly, abundant clinical evidences suggest that these disorders are associated with the alternation of intestinal flora, which directly affects disease status. Herein we review the interaction between gut microbiota and Qi-invigorating TCMs under healthy and disease conditions and discuss the mechanisms of action and applications of Qi-invigorating TCMs in enhancing health status through microbial alternation. A better understanding of the role of Qi-invigorating TCMs in modulating microbial composition and the association between intestinal microbiota and diseases would help reveal the clinical consequences of microbiota alteration and explore opportunities to harness this symbiotic relationship to improve public health.
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Affiliation(s)
- Xiao-Meng Wang
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiao-Bo Li
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ying Peng
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, China.
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Souza-Borges PKD, Conti-Silva AC. Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.4016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sensory acceptability using hedonic and just-about-right scales for sweetness intensity. The sensory profiles of the breads were similar and sweetness was the term that discriminated the bread samples obtained, since the intensity decreased from the bread formulated with oligofructose/inulin to the bread formulated with inulin and finally to the standard bread formulation. Comparing the crust colour of the standard bread with the crust colour of the bread with inulin, the bread with inulin was more beige, while the bread with oligofructose/inulin had smaller bubbles and was not as soft. The bread with oligofructose/inulin had a higher degree of acceptability with respect to flavour and overall acceptability than the standard bread, but the bread with fructans was preferred as compared to the standard bread in terms of appearance, aroma, texture, flavour and overall acceptability. In conclusion, the addition of fructans to bread formulations is promising and may promote the elaboration and consumption of new prebiotic products in the bakery line.
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45
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Optimization of dietary fiber enriched chicken nuggets for different cooking methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9517-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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46
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Zhang W, Zeng G, Pan Y, Chen W, Huang W, Chen H, Li Y. Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction. Carbohydr Polym 2017; 172:102-112. [DOI: 10.1016/j.carbpol.2017.05.030] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/23/2017] [Accepted: 05/08/2017] [Indexed: 10/19/2022]
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47
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Cano-Lamadrid M, Trigueros L, Wojdyło A, Carbonell-Barrachina Á, Sendra E. Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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48
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Vieira ADS, Bedani R, Albuquerque MAC, Biscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Res Int 2017; 97:356-363. [PMID: 28578060 DOI: 10.1016/j.foodres.2017.04.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 04/20/2017] [Accepted: 04/24/2017] [Indexed: 01/21/2023]
Abstract
The ability of different fruit by-products, okara, and amaranth flour, to support the growth of probiotic and non-probiotic strains was evaluated. The tests were conducted with three commercial starter cultures (Streptococcus thermophilus), ten probiotic strains (seven Lactobacillus spp. and three Bifidobacterium spp. strains), and two harmful bacteria representative of the intestinal microbiota (Escherichia coli and Clostridium perfringens). In vitro fermentability assays were performed using a modified MRS broth supplemented with different fruits (acerola, orange, passion fruit, and mango), and soy (okara) by-products or amaranth flour. Orange and passion-fruit by-products were the substrates that most promoted the growth of bacterial populations, including pathogenic strains. On the other hand, the acerola by-product was the substrate that showed the highest selectivity for beneficial bacteria, since the E. coli and Cl. perfringens populations were lower in the presence of this fruit by-product. Although the passion fruit by-product, okara, and amaranth stimulated the probiotic strains, the growth of the pathogenic strains studied was higher compared to other substrates. Different growth profiles were verified for each substrate when the different strains were compared. Although pure culture models do not reflect bacterial interaction in the host, this study reinforces the fact that the ability to metabolize different substrates is strain-dependent, and acerola, mango, and orange by-products are the substrates with the greatest potential to be used as prebiotic ingredients.
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Affiliation(s)
- Antonio Diogo Silva Vieira
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Raquel Bedani
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - M A C Albuquerque
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Vanessa Biscola
- Food Research Center, Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil.
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Pathera AK, Riar CS, Yadav S, Sharma DP. Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets. Korean J Food Sci Anim Resour 2017; 37:410-417. [PMID: 28747827 PMCID: PMC5516068 DOI: 10.5851/kosfa.2017.37.3.410] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 04/06/2017] [Accepted: 05/01/2017] [Indexed: 11/27/2022] Open
Abstract
The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.
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Affiliation(s)
- Ashok K. Pathera
- Corresponding author Ashok K. Pathera Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal- 148 106, Punjab, India Tel: +919991121920 E-mail:
| | | | - Sanjay Yadav
- Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125004, Haryana, India
| | - D. P. Sharma
- Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125004, Haryana, India
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Hasani S, Sari AA, Heshmati A, Karami M. Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus. Food Sci Nutr 2017; 5:875-880. [PMID: 28748075 PMCID: PMC5520868 DOI: 10.1002/fsn3.470] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 02/06/2017] [Accepted: 02/10/2017] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of L. acidophilus in this treatment was higher than minimal acceptable level (106 CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number.
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Affiliation(s)
- Saber Hasani
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamadan Iran
| | - Abbas Ali Sari
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamadan Iran
| | - Ali Heshmati
- Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan Iran
| | - Mostafa Karami
- Department of Food Science and Technology College of Food Science and Technology of Bahar Bu-Ali Sina University Hamadan Iran
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