1
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Soutelino MEM, Rocha RDS, de Oliveira BCR, Mársico ET, Silva ACDO. Technological aspects and health effects of hydrolyzed collagen and application in dairy products. Crit Rev Food Sci Nutr 2024; 64:6120-6128. [PMID: 36625363 DOI: 10.1080/10408398.2022.2163974] [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] [Indexed: 01/11/2023]
Abstract
With the rise of a consumer market increasingly concerned with food and healthy lifestyle habits, the search for functional products has increased in the last years. In this context, dairy products are relevant since they are already included in the consumer's diet. Furthermore, hydrolyzed collagen stands out among products with bioactive action, as it promotes the reduction of the incidence of arthritis, osteoporosis, hypertension, obesity, and premature aging and contains healing, antioxidant and antimicrobial properties. In addition to health benefits, the addition of these ingredients to dairy products can influence physical, chemical, rheological, microbiological, and sensory characteristics, such as: decreased syneresis and improved texture of fermented milks; viscosity increase in dairy beverage; increased proteolytic activity in cheeses; and increasing the viability of probiotics, without significantly altering the quality standards of the legislation. Despite the benefits described, more studies are needed to evaluate these effects in different dairy products.
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Affiliation(s)
| | - Ramon da Silva Rocha
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
- Food Department, Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), Rio de Janeiro, Brazil
| | | | - Eliane Teixeira Mársico
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
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2
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Zeng X, Wang Y, Yang S, Liu Y, Li X, Liu D. The functionalities and applications of whey/whey protein in fermented foods: a review. Food Sci Biotechnol 2024; 33:769-790. [PMID: 38371680 PMCID: PMC10866834 DOI: 10.1007/s10068-023-01460-5] [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: 05/15/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 02/20/2024] Open
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Affiliation(s)
- Xiaorong Zeng
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yujie Wang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Shuda Yang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yijun Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Xing Li
- Zhangye Water Saving Agricultural Experimental Station, Gansu Academy of Agricultural Sciences, Zhangye, 734000 China
| | - Diru Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
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3
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Quintieri L, Fanelli F, Monaci L, Fusco V. Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides. Foods 2024; 13:601. [PMID: 38397577 PMCID: PMC10888271 DOI: 10.3390/foods13040601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/31/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.
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Affiliation(s)
| | - Francesca Fanelli
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy; (L.Q.); (L.M.); (V.F.)
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4
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Yang L, Wang L, Chi Y, Chi Y. Effect of Whole Egg Liquid on Physicochemical, Quality, Fermentation and Sensory Characteristics of Yogurt. Foods 2024; 13:321. [PMID: 38275687 PMCID: PMC10815369 DOI: 10.3390/foods13020321] [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: 12/27/2023] [Revised: 01/09/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
With the purpose of developing an alternative set yogurt with high consumer acceptability, liquid whole egg (LWE), at levels that varied from 0 to 30%, was incorporated into set yogurt, and the effects on the physicochemical, quality, fermentation, and sensory characteristics of yogurt were evaluated. The fat content was lower in egg yogurt than in control yogurt. All color variables were significantly affected by LWE amount. The amount of bacteria in the egg yogurt was greater than in the control yogurt. Sensory analysis data suggested that color, odor, and texture consistently impacted the overall acceptability of the egg yogurt. The addition of 5% whole egg, which resulted in an increase of 6.28-fold in hardness, increase of 6.1-fold in viscosity, decrease in pH values, and a 5.6% decline in water-holding capacity (WHC). The aroma and flavor of the set yogurt was improved as well. LWE addition significantly increased the protein content and dynamic rheology. More importantly, the addition of LWE increased the protein content of the set yogurt. This investigation demonstrated the feasibility of fabricating LWE-enriched set yogurt and its superior quality compared with the corresponding normal product. It also emphasized the reconstruction of LWE with enhanced properties.
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Affiliation(s)
- Lijie Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Lifeng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (L.Y.); (L.W.)
| | - Yuan Chi
- College of Engineering, Northeast Agricultural University, Harbin 150030, China
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5
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Curutchet A, Tárrega A, Arcia P. Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Amparo Tárrega
- Physical and Sensory Properties Laboratory, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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6
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Gedik O, Karahan AG. Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage. Food Sci Nutr 2023; 11:7803-7815. [PMID: 38107135 PMCID: PMC10724624 DOI: 10.1002/fsn3.3697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 12/19/2023] Open
Abstract
A novel fermented dairy drink utilizing microbial strains displaying potential probiotic attributes was formulated. The study constituted several experimental cohorts, including Lactiplantibacillus plantarum AB6-25, isolated from a human stool sample; Lacticaseibacillus casei K2, sourced from a koumiss sample; Lacticaseibacillus rhamnosus 3B7, derived from a traditional yogurt sample; and identical lactic acid bacteria (LAB) in combination with yeast (Saccharomyces boulardii T8-3C from chicken feces) strains. Two distinct iterations of probiotic-fermented dairy drinks were generated by introducing subcultured microorganism cultures: LAB strains at a concentration of 1% each (designated as combination A) and a blend of LAB strains at 1% each along with T8-3C at 0.5% (designated as combination B) into both whole and semi-skimmed milk matrices. The fermentation process persisted until the pH reached 4.6 under constant conditions of 37 ± 1°C. Subsequently, the samples were held at 4 ± 1°C for 15 days. The groups' physicochemical, microbiological, and sensory characteristics were determined on days 1, 8, and 15 of storage, and the protein profile was determined. Standardized regression analysis and principal component analysis evaluated the results. Fat content affected the changes in dry matter. pH decreased in all samples during storage, particularly in the yeast group. The microorganism group positively affected syneresis, whereas fat content and the interaction of fat content and the microorganism group had a negative effect. The most critical factor in the decrease in syneresis was the increase in fat content. LAB and yeasts maintained their probiotic effects during storage, with a viability level of approximately 109 and 108 cfu/mL, respectively.
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Affiliation(s)
- Oğuzhan Gedik
- Department of Food Engineering, Faculty of EngineeringSüleyman Demirel UniversityIspartaTurkey
| | - Aynur Gül Karahan
- Department of Food Engineering, Faculty of EngineeringSüleyman Demirel UniversityIspartaTurkey
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7
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Rahmati F, Mahjoorian A, Fazeli F, Ranjbar S. Investigation of rheological, physicochemical, and sensorial properties of traditional low-fat Doogh formulated. Food Sci Nutr 2023; 11:7218-7228. [PMID: 37970421 PMCID: PMC10630817 DOI: 10.1002/fsn3.3647] [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: 03/29/2023] [Revised: 08/10/2023] [Accepted: 08/13/2023] [Indexed: 11/17/2023] Open
Abstract
Doogh is a fermented beverage made from yoghurt with water and salt. Similarly, drinks based on yoghurt are available in different countries with varying degrees of dilution, fat content, rheological properties, and taste. In this project, the use of mathematical calculations in describing rheological parameters from traditional low-fat Doogh enriched with Caspian Sea (Huso huso) gelatin (0.4 w/v %), xanthan hydrocolloids (0.4 w/v %), and their mixture at a ratio of 0.2:0.2 w/v % studied. Also, serum isolation, pH, and sensory evaluation of samples were investigated. Also, the relationship between apparent viscosity and temperature of Doogh samples using the Arrhenius equation was studied. The sensory evaluation revealed that the overall acceptance scores of the samples containing gelatin, xanthan, mix, and control were 4.31, 4.33, 4.58, and 4.12, respectively. The study on serum separation value showed control sample (45.07) and mix sample (0.84) at the end of 30 days. On the first day, the pH of the Doogh samples decreased with the addition of hydrocolloids, and this trend was time dependent. pH reduction was higher in Doogh with gelatin than in other samples. Mathematical calculations showed that the low-fat Doogh is a non-Newtonian type and shear-thinning (Pseudoplastic) fluid. The activation energy was calculated between 11.65 and 19.15 kJ/mol. According to the obtained results, it concluded that the use of two hydrocolloid compounds improved the physicochemical and sensory characteristics of the low-fat Doogh samples. Also, the Ostwald-de Waele mathematical model had a high correlation with the rheological behavior of the samples.
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Affiliation(s)
- Fatemeh Rahmati
- Department of Food Science & Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Abbas Mahjoorian
- Department of Food Science & Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Fatemeh Fazeli
- Department of Food Science & Technology, Ayatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Sharagim Ranjbar
- Department of Food Hygiene, Faculty of Veterinary medicine, Tabriz Medical ScienceIslamic Azad UniversityTabrizIran
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8
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Hameed A, Anwar MJ, Perveen S, Amir M, Naeem I, Imran M, Hussain M, Ahmad I, Afzal MI, Inayat S, Awuchi CG. Functional, industrial and therapeutic applications of dairy waste materials. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023; 26:1470-1496. [DOI: 10.1080/10942912.2023.2213854] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 05/09/2023] [Indexed: 05/18/2024]
Affiliation(s)
- Aneela Hameed
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Junaid Anwar
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Saima Perveen
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Amir
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Iqra Naeem
- Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan
| | - Muhammad Imran
- Department of food science and technology, University of Narowal-Pakistan, Narowal, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ishtiaque Ahmad
- Department of Dairy Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan
| | - Muhamad Inam Afzal
- Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan
| | - Saima Inayat
- Department of Dairy Technology, University of Veterinary & Animal Sciences, Lahore, Pakistan
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9
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Schaefer J, Etges BI, Schaefer JL. A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry. Foods 2023; 12:3348. [PMID: 37761057 PMCID: PMC10528795 DOI: 10.3390/foods12183348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/01/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The consumption of milk and derivatives is part of the diet of a large part of the population. The substantial demand for dairy products has prompted the industry to expand its product range by incorporating whey, a previously disregarded by-product, as a significant ingredient. Consequently, the application of whey within the dairy sector has escalated, fostering novel food trends driven by market, nutritional, technical, environmental, and economic considerations. In this context, the primary objective of this research was to identify, categorise, and analyse the competitive factors influencing the production and use of whey within the dairy products industry and to correlate these factors with Brazil's economic, food, and nutritional landscape. A comprehensive literature review encompassing 41 articles and scientific documents sourced from PubMed, Scopus, and SciELO databases and supplementary research was undertaken to pinpoint these factors. A total of seventeen competitive factors that exert influence over the production and use of whey within the dairy industry were identified. These seventeen factors were systematically classified and modelled into a hierarchical decision tree structure. A meticulous analysis of these factors revealed a spectrum of strengths, weaknesses, opportunities, and threats associated with this sector, considering the Brazilian nutritional, food, and economic context. This research will help elaborate healthy strategies for developing new products with whey in the composition and maintaining the nutritional quality for the consumer. In addition, the research can help companies manage their operations, which can be directed towards improving their performance in the factors discussed in this research, with reflections and impacts on competitiveness in nutritional, environmental, economic, technological, and organisational dimensions.
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Affiliation(s)
- Jamile Schaefer
- Health Sciences Department, University of Santa Cruz do Sul (UNISC), Santa Cruz do Sul 96815-900, Brazil; (J.S.); (B.I.E.)
| | - Bianca Inês Etges
- Health Sciences Department, University of Santa Cruz do Sul (UNISC), Santa Cruz do Sul 96815-900, Brazil; (J.S.); (B.I.E.)
| | - Jones Luís Schaefer
- Industrial and Systems Engineering Graduate Program, Pontifical Catholic University of Parana (PUCPR), Curitiba 80215-901, Brazil
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10
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Camargo-Herrera ÁD, Bernal-Castro C, Gutiérrez-Cortes C, Castro CN, Díaz-Moreno C. Bio-yogurt with the inclusion of phytochemicals from carrots ( Daucus carota): a strategy in the design of functional dairy beverage with probiotics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2297-2308. [PMID: 37424571 PMCID: PMC10326216 DOI: 10.1007/s13197-022-05510-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2022] [Accepted: 05/24/2022] [Indexed: 07/11/2023]
Abstract
The development of yogurt with functional characteristics from bioactive compounds such as fiber, antioxidants, and probiotics represents a novel strategy in designing value-added dairy beverages. However, biotechnological challenges are present in these bioprocesses, such as the selection of probiotic strains, as well as the correlation with the physicochemical characteristics of the fermentative metabolism of probiotic microorganisms. Therefore, yogurt could be a vehicle for including probiotic bacteria, bioactive compounds, and phytochemicals that allow synergistic effects in the development of bioprocesses with potential benefits for the host's health. Therefore, this article aims to review the current conditions of bio-yogurt production, discuss the physicochemical and bioactive composition (sugars, fiber, vitamins), and include phytochemicals from carrots to establish synergistic relationships with probiotic microorganisms to obtain a functional dairy beverage.
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Affiliation(s)
- Ángel David Camargo-Herrera
- Facultad de Ciencias Agrarias, Maestría en Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Camila Bernal-Castro
- Instituto de Biotecnología (IBUN), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carolina Gutiérrez-Cortes
- Escuela de Ciencias Agrícolas, Pecuarias y del Medio Ambiente (ECAPMA), Universidad Nacional Abierta y A Distancia (UNAD), Bogotá, Colombia
| | - Carlos Novoa Castro
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Consuelo Díaz-Moreno
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
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11
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Zommara M, El-Ghaish S, Haertle T, Chobert JM, Ghanimah M. Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses. BMC Microbiol 2023; 23:160. [PMID: 37270482 DOI: 10.1186/s12866-023-02890-1] [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: 12/18/2022] [Accepted: 05/10/2023] [Indexed: 06/05/2023] Open
Abstract
BACKGROUND Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting traits. The purpose of this study is to isolate Lactobacillus bacteria from conventional Egyptian cheeses and analyse their probiotic potential and technological properties. RESULTS Lactobacillus isolates (33 isolates) were isolated from different Egyptian cheeses. Our results revealed that 18.18% of the isolates were fast-acidifying, 30.3% were medium-acidifying and 51.5% were slow-acidifying isolates. The results of autolytic activity showed that 24.3% of the isolates were good autolysis, 33.3% were fair autolysis, while 42.4% were poor autolysis. Fifteen isolates produced exopolysaccharides, while 9 isolates exhibited antimicrobial activities against Lactobacillus bulgaricus 340. All the isolates were resistant to pH 3 for 3 h except isolate No. 15 (MR4). The growth rate of the isolates ranged from 42.25 to 85.25% at 0.3% bile salts after 3 h of incubation. The surviving percentage of the Lactobacillus isolates decreased with increasing incubation time or the percentage of bile salts greater than 0.3%. All the isolates grew after incubation in artificial gastric and intestinal fluids. The auto-aggregation of 15 isolates ranged from 43.13 to 72.77%. Lacticaseibacillus paracasei BD3, Lactiplantibacillus plantarum BR4 and Limosilactobacillus fermentum MR2 were sensitive to the majority of the tested antibiotics and showed good bile salt hydrolase activity. CONCLUSION L. paracasei BD3, L. plantarum BR4 and L. fermentum MR2 were isolated from Egyptian cheeses and showed probiotic and technological characterization, which are valuable for their practical application as starters, adjunct and protective cultures in cheese making.
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Affiliation(s)
- Mohsen Zommara
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt
| | - Shady El-Ghaish
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt
| | - Thomas Haertle
- UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, Nantes Cedex 03, 44316, France
| | - Jean-Marc Chobert
- UR 1268 Biopolymères Interactions Assemblages, Équipe Fonctions et Interactions des Protéines, INRA, Nantes Cedex 03, 44316, France
| | - Mohamed Ghanimah
- Department of Dairy Science, Faculty of Agriculture, Kafrelsheikh University, Kafr El- Sheikh, 33516, Egypt.
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12
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Mohamad A, Shah NNAK, Sulaiman A, Mohd Adzahan N, Arshad RN, Aadil RM. The Impact of Pulsed Electric Fields on Milk's Macro- and Micronutrient Profile: A Comprehensive Review. Foods 2023; 12:foods12112114. [PMID: 37297369 DOI: 10.3390/foods12112114] [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: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
Consumers around the world are attracted to products with beneficial effects on health. The stability, functionality, and integrity of milk constituents are crucial determinants of product quality in the dairy industry. Milk contains macronutrients and micronutrients that aid in a wide range of physiological functions in the human body. Deficiencies of these two types of nutrients can confine growth in children and increase the risk of several diseases in adults. The influence of pulsed electric fields (PEF) on milk has been extensively reviewed, mostly concentrating on the inactivation of microbes and enzymes for preservation purposes. Therefore, the information on the variations of milk macro- and micronutrients treated by PEF has yet to be elucidated and it is imperative as it may affect the functionality, stability, and integrity of the milk and dairy products. In this review, we describe in detail the introduction, types, and components of PEF, the inactivation mechanism of biological cells by PEF, as well as the effects of PEF on macro- and micronutrients in milk. In addition, we also cover the limitations that hinder the commercialization and integration of PEF in the food industry and the future outlook for PEF. The present review consolidates the latest research findings investigating the impact of PEF on the nutritional composition of milk. The assimilation of this valuable information aims to empower both industry professionals and consumers, facilitating a thorough understanding and meticulous assessment of the prospective adoption of PEF as an alternative technique for milk pasteurization.
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Affiliation(s)
- Azizah Mohamad
- Food Biotechnology Research Centre, Agro-Biotechnology Institute (ABI), National Institutes of Biotechnology Malaysia (NIBM), CO MARDI Headquarters, Serdang 43400, Selangor, Malaysia
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Noranizan Mohd Adzahan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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13
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Augustyniak A, Gottardi D, Giordani B, Gaffey J, Mc Mahon H. Dairy bioactives and functional ingredients with skin health benefits. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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14
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Naemeh K, Ali MS, Elham M, Akram A. Production of the whey protein-based probiotic beverages incorporated with Bifidobacterium bifidum, Lactobacillus acidophilus, and peppermint essence nanoliposomes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01770-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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15
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Development of Novel Whey-Mango Based Mixed Beverage: Effect of Storage on Physicochemical, Microbiological, and Sensory Analysis. Foods 2023; 12:foods12020237. [PMID: 36673328 PMCID: PMC9858226 DOI: 10.3390/foods12020237] [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: 12/05/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023] Open
Abstract
The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15 mL, and sample-3 = 70:10 mL). Prepared beverage samples during 25 days of storage revealed a significant increase in acidity (0.27 ± 0.02−0.64 ± 0.03%), TSS (17.15 ± 0.01−18.20 ± 0.01 °Brix); reducing sugars (3.01 ± 0.01−3.67 ± 0.01%); moisture (74.50 ± 0.02−87.02 ± 0.03%); protein (5.67 ± 0.02−7.58 ± 0.01%); fat (0.97 ± 0.01−1.39 ± 0.04%); and carbohydrate (18.01 ± 0.02−3.45 ± 0.02%). The sedimentation rate was only 1%. The total plate count for the prepared samples ranged from 3.32 ± 0.08 to 3.49 ± 0.15 log CFU/mL while yeast and mold counts varied between 0.48 ± 0.01 to 1.85 ± 0.11 Log CFU/mL. The coliform count was below the detection limit (<1). The overall sensory score revealed that the whey beverage with more mango juice could attain acceptable quality upon processing. Based on the findings, it may be concluded that whey can be utilized with fruits and vegetables to develop whey-based beverages.
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Ajlouni S, Hossain MN, Tang Z. Prebiotic Functions of Konjac Root Powder in Chocolate Milk Enriched with Free and Encapsulated Lactic Acid Bacteria. Microorganisms 2022; 10:microorganisms10122433. [PMID: 36557687 PMCID: PMC9785503 DOI: 10.3390/microorganisms10122433] [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: 11/18/2022] [Revised: 12/01/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022] Open
Abstract
This study investigated the prebiotic functions of Konjac root powder (KRP) when added to chocolate milk (ChM) enriched with 2% of free or microencapsulated lactic acid bacteria (FLAB or ELAB). The effects of different concentrations of KRP (0%, 2% and 4%) and refrigerated storage time on the physical, chemical and microbiological characteristics of this chocolate milk were examined. The results show that pH significantly declined (p < 0.05), while titratable acidity increased in all ChM samples with KRP and FLAB or ELAB during refrigerated storage. The pH values ranged from 6.0 ± 0.03 in samples enriched ELAB and 4% KRP to 6.33 ± 0.03 in ChM enriched with FLAB and 2% KRP. Viscosity of ChM was affected mainly by the added amounts of KRP and storage time. The largest viscosity (5500 cP) was observed in all samples containing 4% KPR on day zero and decreased significantly (p < 0.05) over storage time to reach 2800 cP in ChM samples containing 0% LAB and 4% KRP after 21 days of storage. Changes in LAB counts proved the initial hypothesis that KRP could act as prebiotics in the presence of LAB using chocolate milk as a carrier. The initial LAB counts in inoculated samples on day zero of refrigeration storage were not significantly different (p > 0.05) among all treatments. However, ChM enriched with 2% and 4% KRP and ELAB revealed significantly (p < 0.05) larger LAB counts (4.91 ± 0.78 and 5.0 ± 0.57 log CFU/mL, respectively) than the control (3.85 ± 0.55 log CFU/mL) after 21 days of storage.
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Affiliation(s)
- Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
- Correspondence: ; Tel.: +61-03-834-48620
| | - Md. Nur Hossain
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka 1205, Bangladesh
| | - Ziqian Tang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
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Gutiérrez-Hernández CA, Hernández-Almanza A, Hernández-Beltran JU, Balagurusamy N, Hernández-Teran F. Cheese whey valorization to obtain single-cell oils of industrial interest: An overview. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Li X, Zhai Z, Hao Y, Zhang M, Hou C, He J, Shi S, Zhao Z, Sang Y, Ren F, Wang R. The plasmid-encoded lactose operon plays a vital role in the acid production rate of Lacticaseibacillus casei during milk beverage fermentation. Front Microbiol 2022; 13:1016904. [PMID: 36386630 PMCID: PMC9647812 DOI: 10.3389/fmicb.2022.1016904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/13/2022] [Indexed: 11/29/2022] Open
Abstract
Lacticaseibacillus casei is used extensively in the fermented milk-beverage industry as a starter culture. Acid production capacity during fermentation is the main criterion for evaluating starters although it is strain-dependent. In this study, the acid production rates of 114 L. casei strains were determined and then classified into high acid (HC), medium acid (MC), and low acid (LC) groups. Comparative genomics analysis found that the lac operon genes encoding the phosphoenolpyruvate-lactose phosphotransferase system (PTSLac) were located on plasmids in the HC strains; however, it is notable that the corresponding operons were located on the chromosome in LC strains. Real-time PCR analysis showed that the copy numbers of lac operon genes in HC strains were between 3.1 and 9.3. To investigate the relationship between copy number and acid production rate, the lac operon cluster of the HC group was constitutively expressed in LC strains. The resulting copy numbers of lac operon genes were between 15.8 and 18.1; phospho-β-galactosidase activity increased by 1.68–1.99-fold; and the acid production rates increased by 1.24–1.40-fold, which enhanced the utilization rate of lactose from 17.5 to 42.6% in the recombinant strains. The markedly increased expression of lac operon genes increased lactose catabolism and thereby increased the acid production rate of L. casei.
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Affiliation(s)
- Xiaoxia Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zhengyuan Zhai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yanling Hao
- Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China
| | - Ming Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Caiyun Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingjing He
- Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China
| | - Shaoqi Shi
- Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China
| | - Zhi Zhao
- Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China
| | - Yue Sang
- Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China
| | - Fazheng Ren
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China
- *Correspondence: Fazheng Ren, Ran Wang,
| | - Ran Wang
- Department of Nutrition and Health, Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, China Agricultural University, Beijing, China
- *Correspondence: Fazheng Ren, Ran Wang,
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Marquez A, Andrada E, Russo M, Bolondi ML, Fabersani E, Medina R, Gauffin-Cano P. Characterization of autochthonous lactobacilli from goat dairy products with probiotic potential for metabolic diseases. Heliyon 2022; 8:e10462. [PMID: 36091951 PMCID: PMC9459688 DOI: 10.1016/j.heliyon.2022.e10462] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/27/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022] Open
Abstract
The present study aimed to design functional fermented goat milk with probiotic potential for metabolic diseases. Thereby, autochthonous lactobacilli from goat dairy products that target improving the inflammatory, lipid, and glycemic profile were characterized. We designed fermented goat milk using Lactobacillus delbrueckii subsp. indicus CRL1447 as starter strain, supplemented with different probiotic consortia formed by Limosilactobacillus fermentum CRL1446, Lactiplantibacillus paraplantarum CRL1449, and CRL1472 strains. These lactobacilli were selected for their positive effects on inhibition of α-glucosidase, bile salts hydrolase activity, cholesterol assimilation, and decreased triglyceride percentage in Caenorhabditis elegans. Furthermore, the lactobacilli oral administration to obese mice caused a significant decrease in body weight gain and ameliorated hyperglycemia and hyperlipemia. These results reveal the potential of this goat dairy product as a functional food to prevent obesity and related pathologies. Goat milk-derived products stand out for their marketing potential. Hence, fermented goat milk incorporating novel probiotics represents a group of food products with broad prospects by their promising nutritive and therapeutic properties for metabolic diseases. The goat dairy product designed in this study could be used in the prevention of dyslipidemia and hyperglycemia in obese people. New probiotic consortium (CRL1449, CRL1472, and CRL1446) was selected. The probiotic consortium showed in vitro immuno and adipomodulatory properties. Lactobacillus delbrueckii subsp. indicus CRL1447 was selected as a starter culture for fermented milk elaboration. Manufacturing of a functional fermented goat milk with a new probiotic consortium.
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Affiliation(s)
- Antonela Marquez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
| | - Estefanía Andrada
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Avda. Pte. N. Kirchner 1900, T4000INH, San Miguel de Tucumán, Tucumán, Argentina
| | - Matias Russo
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
| | - María Lujan Bolondi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
| | - Emanuel Fabersani
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Avda. Pte. N. Kirchner 1900, T4000INH, San Miguel de Tucumán, Tucumán, Argentina
| | - Roxana Medina
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
- Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, Avda. Pte. N. Kirchner 1900, T4000INH, San Miguel de Tucumán, Tucumán, Argentina
- Corresponding author.
| | - Paola Gauffin-Cano
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000ILC, San Miguel de Tucumán, Tucumán, Argentina
- Corresponding author.
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Maleš I, Pedisić S, Zorić Z, Elez-Garofulić I, Repajić M, You L, Vladimir-Knežević S, Butorac D, Dragović-Uzelac V. The medicinal and aromatic plants as ingredients in functional beverage production. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105210] [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] Open
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21
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Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.08.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Cornes R, Sintes C, Peña A, Albin S, O'Brien KO, Abrams SA, Donangelo CM. Daily Intake of a Functional Synbiotic Yogurt Increases Calcium Absorption in Young Adult Women. J Nutr 2022; 152:1647-1654. [PMID: 35411924 DOI: 10.1093/jn/nxac088] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/16/2022] [Accepted: 04/07/2022] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Foods containing both prebiotics and probiotics (synbiotics) might enhance calcium bioavailability. OBJECTIVES We investigated the acute effect in young adult women on calcium absorption of consuming (185 mL) a synbiotic yogurt (SYN) containing inulin (4 g) and Lactobacillus rhamnosus GG (>1 × 107 CFU/mL) compared with a control yogurt (CON). METHODS Adult normal-weight women (25.0 ± 3.5 y, n = 30) participated in a 3-wk crossover study testing daily consumption of SYN compared with CON. Habitual dietary intake, bone mineral density (BMD), calcium biomarkers, and serum 25-hydroxyvitamin D were measured at baseline. Calcium absorption was tested after each phase of the study using a 42Ca oral tracer. Cumulative tracer recovery was measured in 0-4-h, 0-24-h, and 0-36-h urine pools collected postdosing. The SYN/CON tracer ratio from the timed urine pools was the primary outcome. A beneficial response to SYN was defined as 0-36-h SYN/CON tracer ratio >1. RESULTS Net 42Ca recovered increased over time in each of the SYN and CON urine pools postdosing (Friedman, P < 0.001), with a trend for higher 42Ca recovery in the 0-36-h urine pool postdosing in the SYN (1.14%) compared with the CON (0.90%) study (Wilcoxon, P = 0.07). For CON, the majority of total tracer was recovered in the 0-24-h pool (86%), whereas for SYN only 50% of total tracer was recovered in the 0-24-h pool (Friedman, P = 0.001). The SYN/CON tracer ratio in the 0-36-h pool (1.24) was >1 (Wilcoxon, P = 0.015). About two-thirds (n = 19) of women studied responded to the SYN treatment. Responders had higher vegetable intake (P = 0.03), tended to have higher potassium and calcium intakes (P ≤ 0.08), and had higher total body BMD (P = 0.09), than nonresponders. CONCLUSIONS Short-term daily consumption of a synbiotic yogurt enhanced calcium absorption relative to a control yogurt in adult women. Given the observed time delays in tracer recovery, enhancement of calcium absorption likely occurred in the large intestine.The study was registered at clinicaltrials.gov (study registration ID: NCT03420716).
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Affiliation(s)
- Rafael Cornes
- Escuela de Nutrición, Universidad de la República, Montevideo, Uruguay
| | - Celia Sintes
- Escuela de Nutrición, Universidad de la República, Montevideo, Uruguay
| | - Amparo Peña
- Escuela de Nutrición, Universidad de la República, Montevideo, Uruguay
| | - Santiago Albin
- Escuela de Nutrición, Universidad de la República, Montevideo, Uruguay
| | | | - Steven A Abrams
- Dell Medical School, University of Texas at Austin, Austin, TX, USA
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Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior to Lactobacillus plantarum fermentation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01426-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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24
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Abbas MS, Saeed F, Afzaal M, Jianfeng L, Hussain M, Ikram A, Jabeen A. Recent Trends in Encapsulation of Probiotics in Dairy and Beverage: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16689] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Lu Jianfeng
- School of Biotechnology and Food Engineering Hefei University of Technology China
| | - Muzzamal Hussain
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Ali Ikram
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Ayesha Jabeen
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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25
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Jang HJ, Kim JH, Lee HS, Paik HD. Physicochemical analysis of non-fermented probiotic milk with probiotic Lactobacillus plantarum Ln1 isolated from Korea traditional fermented food. Food Sci Biotechnol 2022; 31:731-737. [PMID: 35646416 PMCID: PMC9133277 DOI: 10.1007/s10068-022-01076-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to develop a non-fermented probiotic milk that maintains its physicochemical properties, microbial properties, antioxidant activity, and sensory properties during storage (0, 7, and 14 days). During storage, pH and viable cell counts decreased; however, titratable acidity increased. In addition, the composition and sensory characteristics of the non-fermented probiotic milk showed no significant differences between samples (MLN; milk with Lactobacillus plantarum Ln1, MGG; milk with Lactobacillus rhamnosus GG, and milk control). The antioxidant activities of MLN determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, ABTS+ radical scavenging, and reducing power assay were higher during the examined storage periods when compared with those of the other samples. Overall, the physicochemical properties, microbial properties, and sensory factors of MLN showed no significant differences. However, high antioxidant activity was observed. Thus, we present a new functional dairy product with antioxidant activity.
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Affiliation(s)
- Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Jong Ha Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Sook Lee
- Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, 51767 Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
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26
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Tamang JP, Lama S. Probiotic Properties of Yeasts in Traditional Fermented Foods and Beverages. J Appl Microbiol 2022; 132:3533-3542. [DOI: 10.1111/jam.15467] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/22/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT‐AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences Sikkim University Gangtok Sikkim India
| | - Sonam Lama
- DAICENTER (DBT‐AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences Sikkim University Gangtok Sikkim India
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27
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Srikham K, Daengprok W, Niamsup P, Thirabunyanon M. Characterization of Streptococcus salivarius as New Probiotics Derived From Human Breast Milk and Their Potential on Proliferative Inhibition of Liver and Breast Cancer Cells and Antioxidant Activity. Front Microbiol 2022; 12:797445. [PMID: 34975821 PMCID: PMC8714912 DOI: 10.3389/fmicb.2021.797445] [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: 10/18/2021] [Accepted: 11/22/2021] [Indexed: 12/11/2022] Open
Abstract
Breast milk is well known as the abundant source of beneficial bacteria. A new alternative source of human probiotic origin from breast milk is in demand and currently of interest for both the functional food industry and biopharmaceuticals. The aim in this study was to investigate the anticancer and antioxidant efficacies of the new potential probiotics isolated from human breast milk. Three strains of lactic acid bacteria (LAB) have shown their potential probiotic criteria including antimicrobial activity, non-hemolytic property, and survival in acid and bile salt conditions. These strains showed high abilities on cell surface hydrophobicity, auto-aggregation, and co-aggregation. The genera identification by 16S rRNA sequencing and comparison revealed that they were Streptococcus salivarius BP8, S. salivarius BP156, and S. salivarius BP160. The inhibition of liver cancer cells (HepG2) and breast cancer cells (MCF-7) proliferation by these probiotic strains using a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay was 44.83–59.65 and 29.85–37.16%, respectively. The probiotic action mode was inducted via apoptotic mechanisms since they stimulate the liver and breast cancer cell death through DNA fragmentation and positive morphological changes by acridine orange (AO) and propidium iodide (PI) staining. The antioxidant activity of these probiotics in the form of intact cells, cell free supernatant (CFS), and heat-killed cells was evaluated by a 2,2–diphenyl–1–picrylhydrazyl (DPPH) assay, resulting in the scavenging activity rates of 16.93–25.43, 15.47–28.03, and 13.67–23.0%, respectively. These S. salivarius probiotic strains protected the L929 mouse fibroblasts against oxidative stress with very high survival rates at 94.04–97.77%, which was significantly higher (P < 0.05) than L-ascorbic acid at 75.89–78.67% in the control groups. The results indicated that S. salivarius BP8 and S. salivarius BP160 probiotic strains could be applied as functional foods or new alternative bioprophylactics for treating liver and breast cancers.
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Affiliation(s)
- Kantapich Srikham
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - Wichittra Daengprok
- Program in Food Science and Technology, Faculty of Engineering and Agro Industry, Maejo University, Chiang Mai, Thailand
| | - Piyanuch Niamsup
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
| | - Mongkol Thirabunyanon
- Program in Biotechnology, Faculty of Science, Maejo University, Chiang Mai, Thailand
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NASCIMENTO MG, SOUZA HMD, DELANI TCDO, CROZATTI TTDS, MARCOLINO VA, RUIZ SP, SAMPAIO AR, MIYOSHI JH, MATIOLI G. Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.22922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | | | | | - Graciette MATIOLI
- Universidade Estadual de Maringá, Brasil; Universidade Estadual de Maringá, Brasil
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CARNEIRO MDS, RAMOS GLDPA, SILVA MC, WALTER EHM. Processing of soy beverages obtained from the grain, flour and powder extract and fermented by probiotics. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.79322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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31
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Sharma S, Singh A, Sharma S, Kant A, Sevda S, Taherzadeh MJ, Garlapati VK. Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints. Bioengineered 2021; 12:11055-11075. [PMID: 34783642 PMCID: PMC8810194 DOI: 10.1080/21655979.2021.2005992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
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Affiliation(s)
- Shagun Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Astha Singh
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Swati Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Anil Kant
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Surajbhan Sevda
- Department of Biotechnology, National Institute of Technology Warangal, Warangal506004, India
| | | | - Vijay Kumar Garlapati
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
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Vlasenko I, Bandura V, Semko T, Fialkovska L, Ivanishcheva O, Palamarchuk V. Innovative approaches to the development of a new sour milk product. POTRAVINARSTVO 2021. [DOI: 10.5219/1688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most common pro- and prebiotics, including strains. The unique food green microalgae Spirulina platensis as a source of biologically valuable components is proposed for industrial application. A technique for the production of the fermented milk drink based on buttermilk and spirulina as prebiotic was developed and scientifically substantiated. The protein contained in buttermilk is characterized by high nutritional value, exhibits functional properties and can significantly affect the quality of the drink. To confirm this, the possibility of using buttermilk with different protein content from 2.9 to 3.2 to improve the structure of the clot in the composition of the drink and the content of spirulina from 10 to 20% was studied. As single criteria for optimizing the prescription composition of the drink at the different protein content of buttermilk used indicators of product quality - acidity, degree of syneresis, organoleptic parameters. The optimal values of the individual criteria are obtained in different ranges of protein content 3 times 1-2-2; sample 2-3.0; sample 3-3.2%, which allows you to get recommendations for the formulation of a new type of drink.
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Hurtado-Romero A, Del Toro-Barbosa M, Gradilla-Hernández MS, Garcia-Amezquita LE, García-Cayuela T. Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications. Foods 2021; 10:foods10102275. [PMID: 34681324 PMCID: PMC8534820 DOI: 10.3390/foods10102275] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 01/13/2023] Open
Abstract
Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source of health-related strains. This study focused on the evaluation of microorganisms from artisanal Mexican milk kefir grains regarding probiotic properties, in vitro fermentability with commercial prebiotics (lactulose, inulin, and citrus pectin), and γ-aminobutyric acid (GABA)-producing capacity. Microorganisms were identified belonging to genera Lactococcus, Lactobacillus, Leuconostoc, and Kluyveromyces. The probiotic properties were assessed by aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, showing a good performance compared with commercial probiotics. Most of isolates maintained a concentration above 6 log colony forming units/mL after the intestinal phase. Specific isolates of Kluyveromyces (BIOTEC009 and BIOTEC010), Leuconostoc (BIOTEC011 and BIOTEC012), and Lactobacillus (BIOTEC014 and BIOTEC15) showed a high fermentability in media supplemented with commercial prebiotics. The capacity to produce GABA was classified as medium for L. lactis BIOTEC006, BIOTEC007, and BIOTEC008; K. lactis BIOTEC009; L. pseudomesenteroides BIOTEC012; and L. kefiri BIOTEC014, and comparable to that obtained for commercial probiotics. Finally, a multivariate approach was performed, allowing the grouping of 2-5 clusters of microorganisms that could be further considered new promising cultures for functional dairy food applications.
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Gupta AK, Chávez-González ML, Aguilar CN, Chakravorty N, Verma HK, Utama GL. Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19. Front Nutr 2021; 8:747956. [PMID: 34621776 PMCID: PMC8490651 DOI: 10.3389/fnut.2021.747956] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 08/23/2021] [Indexed: 12/13/2022] Open
Abstract
An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021. During this emergency, the food nutraceuticals can be a potential therapeutic candidate. Curcumin is the natural and safe bioactive compound of the turmeric (Curcuma longa L.) plant and is known to possess potent anti-microbial and immuno-modulatory properties. This review paper covers the various extraction and quantification techniques of curcumin and its usage to produce functional food. The potential of curcumin in boosting the immune system has also been explored. The review will help develop insight and new knowledge about curcumin's role as an immune-booster and therapeutic agent against COVID-19. The manuscript will also encourage and assist the scientists and researchers who have an association with drug development, pharmacology, functional foods, and nutraceuticals to develop curcumin-based formulations.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Technology, School of Sciences, ITM University, Gwalior, Madhya Pradesh, India
| | - Ami R. Patel
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Gujarat, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
- Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh, India
| | - Alok Kumar Gupta
- Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture (Ministry of Agriculture and Farmers Welfare, Government of India), Lucknow, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Cristobal Noe Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Nishant Chakravorty
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, West Bengal, India
| | - Henu Kumar Verma
- Department of Immunopathology, Comprehensive Pneumology Center, Institute of Lungs Biology and Disease, Munich, Germany
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, Indonesia
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The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101195] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Begunova AV, Savinova OS, Moiseenko KV, Glazunova OA, Rozhkova IV, Fedorova TV. Characterization and Functional Properties of Lactobacilli Isolated from Kefir Grains. APPL BIOCHEM MICRO+ 2021. [DOI: 10.1134/s0003683821040037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice. PLANTS 2021; 10:plants10061244. [PMID: 34207341 PMCID: PMC8235184 DOI: 10.3390/plants10061244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/15/2021] [Accepted: 06/15/2021] [Indexed: 11/17/2022]
Abstract
Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).
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de Castro Santos Melo C, da Silva Freire A, Galdeano MA, da Costa CF, de Oliveira Gonçalves APD, Dias FS, Menezes DR. Probiotic potential of Enterococcus hirae in goat milk and its survival in canine gastrointestinal conditions simulated in vitro. Res Vet Sci 2021; 138:188-195. [PMID: 34171542 DOI: 10.1016/j.rvsc.2021.06.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 05/26/2021] [Accepted: 06/07/2021] [Indexed: 11/29/2022]
Abstract
In canine nutrition, the use of goat nutraceutical dairy products is an innovative proposal. Therefore, the objective of this study was to prepare fermented goat milk with probiotic potential in dogs in an in vitro model. A total of 40 lactic acid bacteria (LAB) species were grown, of which 30 were CAP isolates originally from goat milk and 10 were CAN isolates originally from fecal material of newborn dogs. The isolates were selected based on resistance to the simulated canine gastrointestinal condition and acidifying ability. After this preliminary screening, the analyses were performed regarding β-galactosidase and exopolysaccharide formation, diacetyl production, adhesion proteins Mub and mapa, hydrophobicity, DPPH assay, virulence and antibiotic resistance. With these evaluations, four LAB isolates were identified using sequencing of the 16S rRNA gene. These were identified as Enterococcus hirae and were used to produce fermented goat milk. For statistical analysis, the data were analyzed using the Scott-Knott test and also submitted to analysis of variance and the Tukey test (P < 0.05). In the evaluation of goat milk fermented with E. hirae and control, over the 36-day storage period there was a reduction in pH and an increase in acidity, and higher levels of LAB were observed in goat milk fermented with E. hirae. Therefore, both these E. hirae isolates and the fermented goat milk produced showed satisfactory results in vitro, demonstrating probiotic efficiency and food safety for dogs.
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Affiliation(s)
- Carina de Castro Santos Melo
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil
| | | | | | - Camila Fraga da Costa
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil.
| | | | - Francesca Silva Dias
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil; Department of Veterinary Medicine, UNIVASF, CEP: 56.300-990 Petrolina, Pernambuco, Brazil
| | - Daniel Ribeiro Menezes
- Department of Veterinary Sciences in Semiarid, Federal University of Vale do São Francisco (UNIVASF), CEP: 56.300-990 Petrolina, Pernambuco, Brazil; Department of Veterinary Medicine, UNIVASF, CEP: 56.300-990 Petrolina, Pernambuco, Brazil
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Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111177] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Chávez-González ML, Aguilar CN. Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Front Nutr 2021; 8:673174. [PMID: 34095193 PMCID: PMC8175800 DOI: 10.3389/fnut.2021.673174] [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: 02/26/2021] [Accepted: 04/26/2021] [Indexed: 12/18/2022] Open
Abstract
In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Ami R. Patel
- Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
| | - Cristobal N. Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
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Sharma R, Mokhtari S, Jafari SM, Sharma S. Barley-based probiotic food mixture: health effects and future prospects. Crit Rev Food Sci Nutr 2021; 62:7961-7975. [PMID: 33998934 DOI: 10.1080/10408398.2021.1921692] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumers around the globe are increasingly aware of the relation between nutrition and health. In this sense, food products that can improve gastrointestinal health such as probiotics, prebiotics and synbiotics are the most important segment within functional foods. Cereals are the potential substrates for probiotic products as they contain nutrients easily assimilated by probiotics and serve as the transporters of Lactobacilli through the severe conditions of gastrointestinal tract. Barley is one of the important substrates for the probiotic formulation because of its high phenolic compounds, β-glucans and tocols. The purpose of this review is to examine recent information regarding barley-based probiotic foods with a specific focus on the potential benefits of barley as a substrate for probiotic microorganisms in the development of dairy and nondairy based food products, and to study the effects of food matrices containing barley β-glucans on the growth and features of Lactobacillus strains after fermentation.
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Affiliation(s)
- Ruchi Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
| | - Samira Mokhtari
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India
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Kadyan S, Rashmi H, Pradhan D, Kumari A, Chaudhari A, Deshwal GK. Effect of lactic acid bacteria and yeast fermentation on antimicrobial, antioxidative and metabolomic profile of naturally carbonated probiotic whey drink. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111059] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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44
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Silva AB, Scudini H, Ramos GLPA, Pires RPS, Guimarães JT, Balthazar CF, Rocha RS, Margalho LP, Pimentel TC, Siva MC, Sant'Ana AS, Esmerino EA, Freitas MQ, Duarte MCKH, Cruz AG. Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory acceptance. Int J Food Microbiol 2021; 348:109204. [PMID: 33930838 DOI: 10.1016/j.ijfoodmicro.2021.109204] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 03/21/2021] [Accepted: 04/11/2021] [Indexed: 10/21/2022]
Abstract
The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8-9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90-95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sensory analysis (consumer test) of probiotic fermented milks were evaluated. Overall, OH provided a decrease in the viability of Listeria monocytogenes, suitable Lactobacillus acidophilus counts, and satisfactory results in the gastrointestinal tract survival. The Weibull model presented an excellent fit to the data of all conditions. Furthermore, lower δ values (217-298 against 665 h, CONV), and increased R2 values (0.99 against 0.98, CONV) were obtained for the OH-treated samples, emphasizing the best performance of OH data. In addition, OH improved the generation of bioactive compounds as well as the sensory acceptance. Indeed, considering functional and safety purposes, OH presented as an interesting technology to be used in milk for manufacturing probiotic fermented milk.
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Affiliation(s)
- Amanda B Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Hugo Scudini
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Gustavo Luis P A Ramos
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Roberto P S Pires
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Marcia C Siva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | | | - Adriano G Cruz
- Instituto Federal do Paraná (IFPR), Paranavaí 87703-536, Brazil.
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da Conceição RCN, Batista RD, Leal Zimmer FMDA, Trindade IKM, de Almeida AF, Santos CCADA. Effect of co-encapsulation using a calcium alginate matrix and fructooligosaccharides with gelatin coating on the survival of Lactobacillus paracasei cells. Braz J Microbiol 2021; 52:1503-1512. [PMID: 33840071 DOI: 10.1007/s42770-021-00484-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 03/29/2021] [Indexed: 11/30/2022] Open
Abstract
The demand for functional foods is increasing each year because consumers are gaining awareness about the importance of a healthy diet in the proper functioning of the body. Probiotics are among the most commonly known, commercialized, and studied foods. However, the loss of viability of probiotic products is observed during their formulation, processing, and storage. This study aimed to investigate the co-encapsulation of two Lactobacillus paracasei probiotic strains (LBC81 and ELBAL) with fructooligosaccharides (FOS) in a calcium alginate matrix using extrusion technology with gelatin as a coating material. The viability of the strains under gastrointestinal conditions and in storage at low temperature was also assessed. An immobilization yield of more than 59% was observed for both bacterial strains. Exposure to 2% biliary salts led to a decrease in the viability of free cells in the two L. paracasei strains, whereas the viability of microencapsulated cells increased up to 47%. After 35 days of storage at 4°C, the population of free cells was reduced, but microencapsulated cells remained stable after storage at low temperature. LBC81 bacteria microencapsulated with 1.5% FOS coated with gelatin were the most resistant to the stressful environments tested. Therefore, these results showed that co-encapsulation with FOS in a calcium alginate matrix coated with gelatin improved L. paracasei survival and may be useful for the development of more resistant probiotics and new functional foods.
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Affiliation(s)
| | - Rayssa Dias Batista
- Laboratory of Food Biotechnology and Protein Purification, Federal University of Tocantins (UFT), Gurupi, TO, Brazil
| | | | | | - Alex Fernando de Almeida
- Laboratory of Food Biotechnology and Protein Purification, Federal University of Tocantins (UFT), Gurupi, TO, Brazil
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Fusco V, Fanelli F, Chieffi D. Authenticity of probiotic foods and dietary supplements: A pivotal issue to address. Crit Rev Food Sci Nutr 2021; 62:6854-6871. [PMID: 33819118 DOI: 10.1080/10408398.2021.1907300] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The market of probiotic foods and supplements is growing rapidly but frequently the commercialized products are not compliant with their labels in terms of claimed probiotic strain(s) and labeled number of viable probiotic cells, thus mining the authenticity of these probiotic products.In this review, we provide an up-to-date overview of: (i) the current regulatory aspects, (ii) the consistency of probiotic foods and supplements with their labels, (iii) the implications of mislabeling on the quality, safety and functionality of these products and (iv) the available and most promising methods to assess the authenticity of these products, taking into account the need to discriminate among the different physiological states probiotics might be in the carrier matrices. It arises that authenticity of probiotic foods and supplements is an urgent issue, of industrial and legislation relevance, that need to be addressed. A plethora of methods are available to reach this goal, each with its own advantages and disadvantages. Protocols that combine the use of propidium monoazide (PMA) with metagenomics or polyphasic approaches including the PMA real time PCR or flow cytometry (for the viability assessment) and the whole genome sequence analysis (for the identification and typing of the probiotic strain) are the most promising that should be standardized and used by producers and regulators.
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Affiliation(s)
- Vincenzina Fusco
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Francesca Fanelli
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Daniele Chieffi
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
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Muhialdin BJ, Meor Hussin AS, Kadum H, Abdul Hamid A, Jaafar AH. Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110940] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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48
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Ogrodowczyk AM, Kalicki B, Wróblewska B. The effect of lactic acid fermentation with different bacterial strains on the chemical composition, immunoreactive properties, and sensory quality of sweet buttermilk. Food Chem 2021; 353:129512. [PMID: 33740512 DOI: 10.1016/j.foodchem.2021.129512] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 02/21/2021] [Accepted: 02/28/2021] [Indexed: 02/05/2023]
Abstract
This paper describes the successful development of new low-immunoreactive buttermilk (BM)-based formulations which were fermented with 31 lactic acid bacteria (LAB) and Bifidobacterium strains. The aim of this study was to create a new formula, which can serve as potential candidates for the immunotherapy of allergy. Preparations were tested for their content of biologically active compounds, such as proteins, peptides, phospholipids, and short-chain fatty acids (SCFA), as well as for the survivability of LAB and sensory quality. The results showed that the BM was a matrix rich in nutritional components and displayed higher than expected susceptibility to the reduction of protein IgE-immunoreactivity (to 98%) and high bacterial-protecting capacity. The overall sensory quality of examined products was influenced by the profile of SCFA and free peptides, but two formulations fermented with Lactobacillus delbrueckii ssp. bulgaricus-151 and Lactobacillus casei-LcY were the most advantageous with desirable sensory, immunoreactive, and biochemical properties.
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Affiliation(s)
- Anna Maria Ogrodowczyk
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Department of Immunology and Food Microbiology, Tuwima str 10, 10-748 Olsztyn, Poland.
| | - Bolesław Kalicki
- Department of Pediatrics, Nephrology and Allergology, Military Institute of Medicine, 04-141 Warsaw, Poland
| | - Barbara Wróblewska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Department of Immunology and Food Microbiology, Tuwima str 10, 10-748 Olsztyn, Poland
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Nyanzi R, Jooste PJ, Buys EM. Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. J Dairy Sci 2021; 104:1-19. [DOI: 10.3168/jds.2020-19116] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 08/15/2020] [Indexed: 12/12/2022]
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