1
|
Pan X, Ji H, Gong XX, Yang WT, Jin Z, Zheng Y, Ding S, Xia H, Shen Z, Shao JF. Screening and evaluation of bamboo shoots: Comparing the content of trace elements from 100 species. Food Chem X 2024; 21:101071. [PMID: 38187944 PMCID: PMC10767165 DOI: 10.1016/j.fochx.2023.101071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/11/2023] [Accepted: 12/12/2023] [Indexed: 01/09/2024] Open
Abstract
Hundreds of bamboo shoots have been reported to be edible, but the accumulation of trace elements and hazardous elements in bamboo shoots is poorly understood. Here, 100 bamboo species have been evaluated by screening elements including B, Fe, Mn, Cu, Zn, Cd, Pb and As in bamboo shoots using different assessment systems. Bamboo shoots displayed different morphological characteristics, and large differences were found in the concentration of elements. Most bamboo shoots were rich in Fe and Zn and low concentrations of hazardous elements, but the concentration of Cd and Pb exceeded the maximum permissible limits of tuber vegetables in some bamboo species. Different bamboo shoots were ranked differently in the four assessment systems, and the comprehensive evaluation assigned final scores to all 100 bamboo shoots. This study provides valuable recommendations for selecting high-quality bamboo shoots that are rich in trace elements nutrition while minimizing the potential for hazardous element accumulation.
Collapse
Affiliation(s)
- Xianyu Pan
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Haibao Ji
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Xiu Xiu Gong
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Wang Ting Yang
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Zetao Jin
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Yiting Zheng
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Sijie Ding
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| | - Haitao Xia
- Zhejiang Institute of Subtropical Crops, Zhejiang Academy of Agricultural Sciences, Wenzhou, China
| | - Zhenming Shen
- Agricultural and Forestry Technology Promotion Center of Lin’An 311300, China
| | - Ji Feng Shao
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture & Forestry University, Lin’An 311300, China
| |
Collapse
|
2
|
Bhutkar S, Brandão TRS, Silva CLM, Miller FA. Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice. Foods 2024; 13:328. [PMID: 38275695 PMCID: PMC10815408 DOI: 10.3390/foods13020328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 01/27/2024] Open
Abstract
This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality.
Collapse
Affiliation(s)
| | | | | | - Fátima A. Miller
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.B.); (T.R.S.B.); (C.L.M.S.)
| |
Collapse
|
3
|
Irchad A, Ouaabou R, Aboutayeb R, Razouk R, Houmanat K, Hssaini L. Lipidomic profiling reveals phenotypic diversity and nutritional benefits in Ficus carica L. (Fig.) seed cultivars. FRONTIERS IN PLANT SCIENCE 2023; 14:1229994. [PMID: 38023854 PMCID: PMC10667481 DOI: 10.3389/fpls.2023.1229994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 10/11/2023] [Indexed: 12/01/2023]
Abstract
Introduction Ficus carica L. seeds are a substantial source of minor oil with high unsaturation levels and potent antioxidant properties. The study aims to evaluate the mineral composition, lipodomic profile, and vibrational fingerprints of 22 fig genotypes utilizing FTIR-ATR techniques and chemometrics. Methods FTIR-ATR spectroscopy and chemometric techniques were employed to examine the phenotypic diversity of fig seeds. The investigation was performed in detail. The research analyzed twenty-two fig genotypes to assess their nutritional properties, genetic relationships, and potential applications. Results The results demonstrate substantial nutritional benefits related to fig seeds, which could serve as genetic resources for selection programs for extracting vegetable oil and functional ingredients. Additionally, a detailed lipodomic profile analysis led to the categorization of the genotypes into four unique clusters. The study uncovered new insights regarding the nutritional composition of the samples, while also highlighting significant similarities and differences. The findings showcased the phenotypic diversity within the studied fig germplasm, which is likely attributed to underlying genetic factors. These accessions offer a valuable gene pool for future breeding programs and diverse applications involving fig seeds. Discussion This work contributes to the selection of potential genotypes for scientific and industrial purposes. Furthermore, the application of FTIR and chemometrics revealed a noteworthy diversity of patterns, emphasizing the previously underestimated significance of this aspect in evaluating the chemodiversity of the species.
Collapse
Affiliation(s)
- Ahmed Irchad
- Faculty of Sciences and Techniques, University of Comoros, Moroni, Comoros
- Hygiene and Food Safety Department, National Research Institute for Agriculture, Fisheries and Environment (INRAPE), Ex CEFADER, M’dé, Ngazidja, Moroni, Comoros
| | - Rachida Ouaabou
- Environmental Technologies, Biotechnology and Valorization of Bio-Resources Team, Faculty of Sciences and Techniques Al-Hoceïma, Abdelmalek Essâadi University, Al-Hoceïma, Morocco
| | - Rachid Aboutayeb
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| | - Rachid Razouk
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| | - Karim Houmanat
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| | - Lahcen Hssaini
- Agro-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Meknes, National Institute of Agricultural Research, Rabat, Morocco
| |
Collapse
|
4
|
Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs. Foods 2023; 12:foods12010218. [PMID: 36613438 PMCID: PMC9819116 DOI: 10.3390/foods12010218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 01/05/2023] Open
Abstract
This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored for 20 days under refrigerated conditions. Analysis of various parameters, including physicochemical quality, color (CIE L*, CIE a* and CIE b*), generation of oxidative products (TBARS), microbial growth, and sensory acceptability of meatballs were evaluated at 5-day intervals. In addition, the total phenolics and flavonoid content of BEO were estimated, and fatty acids were determined by Gas chromatography (GC.) To gain insights into the biological activities of the BEO, antioxidant assays were determined in vitro using various methods. The antibacterial activity of BEO was also evaluated against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Vibrio cholera, Salmonella Typhimurium, Shigella flexneri, Proteus vulgaris, Escherichia coli and Klebsiella pneumoniae) bacterial strains. The BEO contained a good quantity of total phenolics and flavonoids. In addition, the oil exhibited very potent antioxidant activity scavenging reactive oxygen and other such species, effectively showing IC50 at a very minimal concentration. Further, the BEO exhibited a strong antibacterial effect with MICs within 2 µL and MBCs from 5 to 7 µL for Gram-positive as well as Gram-negative bacteria, respectively. At both the concentrations used, BEO did not show any negative effect on the color of cooked meatballs but rather increased the microbiological and oxidative stability during the overall storage period. Meatballs treated with BEO had considerably reduced oxidative changes in terms of TBARS levels compared to the control. The total viable microbial count was lowest in BEO-treated meatballs and the highest in control. Both control and treated meatballs had a desirable flavor and good acceptability. The sensory attributes and aroma of treated meatballs were better and acceptable during the storage study, whereas the control samples were disliked by the panelists on 15th day. From this study, it can be concluded that bamboo essential oil could be used as a benign and non-toxic preservative to improve the quality and shelf life of cooked meatballs stored under refrigerated conditions.
Collapse
|
5
|
Assessment of variability in nutritional quality of wild edible fruit of Monotheca buxifolia (Falc.) A. DC. Along the altitudinal gradient in Pakistan. Saudi J Biol Sci 2023; 30:103489. [DOI: 10.1016/j.sjbs.2022.103489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 09/26/2022] [Accepted: 10/25/2022] [Indexed: 11/11/2022] Open
|
6
|
Houdegbe AC, Achigan-Dako EG, Sogbohossou EOD, Schranz ME, Odindo AO, Sibiya J. Leaf elemental composition analysis in spider plant [ Gynandropsis gynandra L. (Briq.)] differentiates three nutritional groups. FRONTIERS IN PLANT SCIENCE 2022; 13:841226. [PMID: 36119621 PMCID: PMC9478508 DOI: 10.3389/fpls.2022.841226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 08/04/2022] [Indexed: 06/15/2023]
Abstract
Understanding the genetic variability within a plant species is paramount in implementing a successful breeding program. Spider plant (Gynandropsis gynandra) is an orphan leafy vegetable and an extraordinary source of vitamins, secondary metabolites and minerals, representing an important resource for combatting malnutrition. However, an evaluation of the leaf elemental composition, using a worldwide germplasm collection to inform breeding programs and the species valorization in human nutrition is still lacking. The present study aimed to profile the leaf elemental composition of G. gynandra and depict any potential geographical signature using a collection of 70 advanced lines derived from accessions originating from Asia and Eastern, Southern and West Africa. The collection was grown in a greenhouse using a 9 × 8 alpha lattice design with two replications in 2020 and 2021. Inductively coupled plasma-optical emission spectrometry was used to profile nine minerals contents. A significant difference (p < 0.05) was observed among the lines for all nine minerals. Microelements such as iron, zinc, copper and manganese contents ranged from 12.59-430.72, 16.98-166.58, 19.04-955.71, 5.39-25.10 mg kg-1 dry weight, respectively, while the concentrations of macroelements such as potassium, calcium, phosphorus and magnesium varied in the ranges of 9992.27-49854.23, 8252.80-33681.21, 3633.55-14216.16, 2068.03-12475.60 mg kg-1 dry weight, respectively. Significant and positive correlations were observed between iron and zinc and calcium and magnesium. Zinc, calcium, phosphorus, copper, magnesium, and manganese represented landmark elements in the genotypes. Eastern and Southern African genotypes were clustered together in group 1 with higher phosphorus, copper and zinc contents than Asian and West African lines, which clustered in group 2 and were characterized by higher calcium, magnesium and manganese contents. An additional outstanding group 3 of six genotypes was identified with high iron, zinc, magnesium, manganese and calcium contents and potential candidates for cultivar release. The genotype × year interaction variance was greater than the genotypic variance, which might translate to phenotypic plasticity in the species. Broad-sense heritability ranged from low to high and was element-specific. The present results reveal the leaf minerals diversity in spider plant and represent a baseline for implementing a minerals-based breeding program for human nutrition.
Collapse
Affiliation(s)
- Aristide Carlos Houdegbe
- Discipline of Plant Breeding, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
- Laboratory of Genetics, Biotechnology and Seed Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - Enoch G. Achigan-Dako
- Laboratory of Genetics, Biotechnology and Seed Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - E. O. Dêêdi Sogbohossou
- Laboratory of Genetics, Biotechnology and Seed Science, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin
| | - M. Eric Schranz
- Biosystematics Group, Wageningen University, Wageningen, Netherlands
| | - Alfred O. Odindo
- Discipline of Crop Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Julia Sibiya
- Discipline of Plant Breeding, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| |
Collapse
|
7
|
Chen C, Cheng G, Liu Y, Yi Y, Chen D, Zhang L, Wang X, Cao J. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
8
|
Guan T, Zhang Z, Li X, Cui S, McClements DJ, Wu X, Chen L, Long J, Jiao A, Qiu C, Jin Z. Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems. Foods 2022; 11:foods11111562. [PMID: 35681312 PMCID: PMC9180007 DOI: 10.3390/foods11111562] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/14/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields.
Collapse
Affiliation(s)
- Tongwei Guan
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Zhiheng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China;
| | - Shaoning Cui
- Department of Food, Yantai Nanshan University, Yantai 264005, China;
| | | | - Xiaotian Wu
- College of Food & Bioengineering, Xihua University, Chengdu 610039, China; (T.G.); (X.W.)
| | - Long Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Jie Long
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Chao Qiu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Z.Z.); (L.C.); (J.L.); (A.J.); (C.Q.)
- Correspondence: ; Tel.: +86-5108-5327-006
| |
Collapse
|
9
|
Zhang Y, Kan J, Tang M, Song F, Li N, Zhang Y. Chemical Composition, Nutritive Value, Volatile Profiles and Antioxidant Activity of Coconut ( Cocos nucifera L.) Haustorium with Different Transverse Diameter. Foods 2022; 11:foods11070916. [PMID: 35407003 PMCID: PMC8997847 DOI: 10.3390/foods11070916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/19/2022] [Accepted: 03/21/2022] [Indexed: 12/10/2022] Open
Abstract
In order to promote the development and utilization of coconut haustorium (CH). The basic chemical composition, volatile profiles and antioxidant activities of three haustoria with different transverse diameters were investigated. Results showed large coconut haustorium (LCH) contained more soluble sugar (47.10%) and reducing sugar (17.68%), while small coconut haustorium (SCH) possessed more ash (10.17%), protein (9.22%) and fat (5.03%). All CH were rich in potassium (4.06–4.69%) and phosphorus (0.39–0.50%). The fatty acid composition of SCH and amino acid composition of middle coconut haustorium (MCH) was more reasonable, which indicated its relatively higher nutritive value. Acids ranging from 26.90% to 60.82% were the dominant volatile components in CH, especially isobutyric acid whose relative content in SCH was up to 56.78%. The haustorium extract with polysaccharide as the main component has certain antioxidant activities, the half eliminating concentration (EC50 values) of LCH on hydroxyl radical and SCH on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical were 8.33, 1.18 and 2.44 mg/mL, respectively. These results provided a reference for the development and utilization of different CH as a raw material in functional food or dietary additives.
Collapse
Affiliation(s)
- Yufeng Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China;
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (M.T.); (F.S.); (N.L.)
| | - Jintao Kan
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (M.T.); (F.S.); (N.L.)
| | - Minmin Tang
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (M.T.); (F.S.); (N.L.)
| | - Fei Song
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (M.T.); (F.S.); (N.L.)
| | - Niu Li
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (M.T.); (F.S.); (N.L.)
| | - Youlin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China;
- Correspondence:
| |
Collapse
|
10
|
Gustaw K, Niedźwiedź I, Rachwał K, Polak-Berecka M. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods. Foods 2021; 10:foods10071603. [PMID: 34359473 PMCID: PMC8304663 DOI: 10.3390/foods10071603] [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: 05/29/2021] [Revised: 06/24/2021] [Accepted: 07/08/2021] [Indexed: 12/12/2022] Open
Abstract
Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.
Collapse
|
11
|
Bai Y, Liu H, Zhang B, Zhang J, Wu H, Zhao S, Qie M, Guo J, Wang Q, Zhao Y. Research Progress on Traceability and Authenticity of Beef. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1936000] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yang Bai
- Laboratory of quality and safety of animal products, Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Haijin Liu
- Tibet Autonomous Region Agricultural and Livestock Product Quality and Safety Inspection Testing Center, Lhasa China
| | - Bin Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Jiukai Zhang
- Agro-Product Safety Research Center Chinese Academy of Inspection and Quarantine, Beijing, China
| | - Hao Wu
- Food Inspection and Quarantine Center, Shenzhen Customs, Shenzhen, China
| | - Shanshan Zhao
- Laboratory of quality and safety of animal products, Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Mengjie Qie
- Laboratory of quality and safety of animal products, Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jun Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Qian Wang
- Laboratory of quality and safety of animal products, Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yan Zhao
- Laboratory of quality and safety of animal products, Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| |
Collapse
|
12
|
Curci F, Cavalluzzi MM, Milani G, Clodoveo ML, Radojčić Redovniković I, Cellamare S, Franchini C, Mandracchia D, Corbo F. Phyllostachys Pubescens: From Traditional to Functional Food. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Francesca Curci
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - M. M. Cavalluzzi
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - G. Milani
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - M. L. Clodoveo
- Interdisciplinary Department of Medicine, University of Bari, Bari, Italy
| | | | - S. Cellamare
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - C. Franchini
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| | - D. Mandracchia
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - F. Corbo
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari, Bari, Italy
| |
Collapse
|