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Jakubczyk K, Melkis K, Janda-Milczarek K, Skonieczna-Żydecka K. Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives. Foods 2023; 13:102. [PMID: 38201130 PMCID: PMC10778454 DOI: 10.3390/foods13010102] [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: 11/14/2023] [Revised: 12/18/2023] [Accepted: 12/21/2023] [Indexed: 01/12/2024] Open
Abstract
Fermented beetroot juice is a beverage obtained from the fermentation of beetroot, most commonly red beet (Beta vulgaris L. var. conditiva). Nowadays, this product is increasingly recognised as a functional food with potentially beneficial health properties. It has been suggested to have antioxidant, anti-inflammatory, anticancer, antihypertensive, immunomodulatory, and probiotic effects, among others. Moreover, with the increasing popularity of the drink, newer variants are appearing in the food market, obtained by modifying the traditional recipe, adding other raw materials, herbs, and spices. Therefore, the aim of this study was to evaluate and compare the antioxidant potential and phytochemical composition of the selected fermented beetroot juices in different flavour variants available in the Polish food market. The study material consisted of six fermented beetroot juices: traditional, with garlic, with horseradish, with acerola, without salt, and iodized. The obtained results showed that the addition of acerola, horseradish, garlic, salt, and iodine in the form of sodium iodide and potassium iodide influenced the composition and properties of fermented beetroot juice. The most promising product in terms of potentially beneficial health properties related to the prevention of free radical diseases was fermented beetroot juice without salt (FRAP-5663.40 µM Fe (II)/L, ABTS-96.613%, TPC-760.020 mg GAE/L, TFC-221.280 mg RE/L). Iodized fermented beetroot juice had the highest vitamin C content-51.859 mg/100 mL. However, all the products tested were characterised by a significant content of biologically active substances with antioxidant properties and showed a high antioxidant potential. Moreover, all the fermented beetroot juices were rated positively in terms of flavour intensity, sweetness, acidity, colour, and overall acceptability. They can, therefore, be a good source of antioxidants in the daily diet.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
| | - Klaudia Melkis
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland (K.J.-M.)
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2
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Ataollahi Eshkour M, Ghorbani-HasanSaraei A, Rafe A, Shahidi SA, Naghizadeh Raeisi S. Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars. Foods 2023; 12:2970. [PMID: 37569239 PMCID: PMC10418801 DOI: 10.3390/foods12152970] [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: 07/01/2023] [Revised: 07/29/2023] [Accepted: 07/30/2023] [Indexed: 08/13/2023] Open
Abstract
Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of CaCl2, Ca-acetate, and Ca-lactate during the processing of some Iranian black olive cultivars, including Mari, Zard, Rowghani, Shengeh, Dakal, Dezful, and Fishomi, was evaluated in terms of physicochemical and phenolic compounds and textural attributes. The results showed that Ca-lactate improved the firmness of the Mari cultivar from 1455 to 1765 N/100 g in the pitted olive, and the same trend was obtained for the other cultivars. Ca-acetate improved the black shiny color of the Mari cultivar from 4.36 to 4.85 and the sensorial properties of the black olives, including gustatory and kinesthetic sensations, were improved by using a Ca-lactate solution. The application of calcium salts in the salt-free preservation solutions imparted neither bitterness to the olives nor discoloration. The highest amounts of acid (1.42-1.56%), fructose to mannitol ratio (1-1.2), and phenolic compounds (955-963 mg/kg) were found for the Zard cultivar. Furthermore, the residual content of oleuropein was higher when CaCl2 was employed (357 mg/kg). All of the calcium salts improved the firmness of the black olives, although the maximum firmness was observed for the Ca-lactate. Consequently, the formation of a black shiny color is related to the diffusion of phenolic compounds; however, this needs further investigation to determine which kind of phenolic compound is responsible for its black color.
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Affiliation(s)
- Mahnaz Ataollahi Eshkour
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
| | - Azade Ghorbani-HasanSaraei
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran
| | - Seyed-Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
| | - Shahram Naghizadeh Raeisi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 66169-35391, Iran
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3
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Siddeeg A, Afzaal M, Saeed F, Ali R, Shah YA, Shehzadi U, Ateeq H, Waris N, Hussain M, Raza MA, Al-Farga A. Recent updates and perspectives of fermented healthy super food sauerkraut: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135531] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Azhari Siddeeg
- Department of Food Sciences, Government College University Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Farhan Saeed
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Rehman Ali
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Yasir Abbas Shah
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Umber Shehzadi
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Huda Ateeq
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Numra Waris
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Muzzamal Hussain
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Muhammad Ahtisham Raza
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia
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4
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Kim SS, Heo J, Kwak HS. Effects of aging salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional
doenjang
(fermented soybean paste). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sang Sook Kim
- Research Group of Food Processing Korea Food Research Institute 55365 Wanju‐gun Republic of Korea
| | - JeongAe Heo
- Food Convergence Infrastructure Team Korea Food Research Institute 55365 Wanju‐gun Republic of Korea
| | - Han Sub Kwak
- Research Group of Food Processing Korea Food Research Institute 55365 Wanju‐gun Republic of Korea
- KFRI School University of Science and Technology 55465 Wanju‐gun Republic of Korea
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The Impact of the Fermentation Method on the Pigment Content in Pickled Beetroot and Red Bell Pepper Juices and Freeze-Dried Powders. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12125766] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The beetroot and red bell pepper are vegetables rich in active ingredients, and their potential for health benefits are crucial. Both presented raw materials are rich in natural pigments, but are unstable and seasonal; thus, it was decided to take steps to extend their durability. Lactic fermentation has been recognized as a food preservation method, requiring minimal resources. The activities undertaken were also aimed at creating a new product with a coloring and probiotic potential. For this reason, the study aimed to evaluate the impact of the method of fermentation on the content of active compounds (pigments) in pickled juices and freeze-dried powders. The lactic acid fermentation guided in two ways. The second step of the research was to obtain powders in the freeze-drying process. For fermentation, Levilactobacillus brevis and Limosilactobacillus fermentum were used. In juices and powders, pigments, color, and dry matter were tested. In this research, no differences in fermented juice pigment contents were seen; however, the color coefficient differed in raw juices. The freeze-drying process resulted in lowering the pigment content, and increasing dry matter and good storage conditions (glass transition temperatures 48–66 °C). The selection of vegetable methods suggested the use of fermentation and mixing it with a marinade (higher pigments and lactic acid bacteria content). All powders were stable and can be used as a colorant source, whereas for probiotic properties, a higher number of bacteria is needed.
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Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115598] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in fermented Brassica vegetables is summarized. The flavour-active compounds are generated in various metabolic pathways from many precursors present in raw materials used for fermentation. In Brassica vegetables, a unique group of chemicals, namely glucosinolates, is present, which significantly influence the flavour of fermented products. In this summary, we took a closer look at the flavour of two of the most commonly eaten worldwide fermented Brassica products, which are sauerkraut and kimchi. Finally, the needs and directions for future studies were addressed.
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7
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Li Z, Xie S, Sun B, Zhang Y, Liu K, Liu L. Effect of
KCl
replacement of
NaCl
on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhi Li
- College of Food Science Northeast Agricultural University Harbin China
| | - Shuangyu Xie
- College of Food Science Northeast Agricultural University Harbin China
| | - Bo Sun
- College of Food Science Northeast Agricultural University Harbin China
| | - Yu Zhang
- College of Food Science Northeast Agricultural University Harbin China
| | - Kai Liu
- College of Food Science Northeast Agricultural University Harbin China
| | - Li Liu
- Heilongjiang Institute for Drug Control affiliated to Heilongjiang Medical Products Administration Heilongjiang Province People’s Government Harbin China
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8
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Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the taste of the raw materials. On the contrary, the relative proportion of the raw materials as well as the production procedure had to be inferred on the basis of their modern-day use. For that purpose, and based on the above, a mixture of shredded cabbage and leek, salt, pomegranate seeds, raisins, and shredded garlic, as well as ground green cardamon and mustard seeds were pressed into a fermentation jar in order to form a brine and left at 18 °C for fermentation to take place. The latter was driven by lactic acid bacteria, mostly by Lactiplantibacillus plantarum. The final product had a sour character, which matched the organoleptic description available from the ancient texts, and it received high ranks.
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9
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Pires-Cabral P, Pires-Cabral P, Quintas C. Salicornia ramosissima as a salt substitute in the fermentation of white cabbage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:597-605. [PMID: 35185179 PMCID: PMC8814293 DOI: 10.1007/s13197-021-05047-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2021] [Accepted: 02/23/2021] [Indexed: 02/03/2023]
Abstract
This research aimed to study the fermentation of white cabbage (Brassica oleracea) replacing salt, totally or partially, with halophyte Salicornia ramosissima, to reduce the sodium content in the final products. Three fermentation trials of cabbage were done: A with 2.91% salt (~ 1.15% Na) (control); B with salicornia (~ 1.56% salt equivalent, ~ 0.34% Na); and C with salt and salicornia (~ 1.94% salt equivalent, ~ 0.49% Na). The fermentation profile was followed by the physicochemical (pH, total acidity) and microbial parameters [mesophilic microorganisms (MM), lactic-acid bacteria (LAB), coliforms and fungi]. The content of phenolics and antioxidant activity in the fermented products were also measured. In all experiments, there was an increase, followed by a stabilization of the MM (5.5-7.2 Log CFU/g) and LAB populations (5.4-6.6 Log CFU/g) and a decrease of fungi and coliforms until they disappeared. A decrease in pH (< 4) and a rise in acidity (~ 1.0%) were observed throughout the fermentations. The phenolics and antioxidant activity increased during fermentation, being significantly higher in C (37.3 mg/100 g and 3.63 mmol Trolox/100 g, respectively). The fermentation of cabbage with salicornia results in the final products having similar microbial quality to the control, but with a reduction of sodium and an increase in the antioxidant activity.
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Affiliation(s)
- Patrícia Pires-Cabral
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
| | - Paula Pires-Cabral
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
- MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Célia Quintas
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
- MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
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10
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Xie S, Li Z, Sun B, Zhang Y. Impact of salt concentration on bacterial diversity and changes in biogenic amines during fermentation of farmhouse soybean paste in Northeast China. Curr Res Food Sci 2022; 5:1225-1234. [PMID: 35996617 PMCID: PMC9391506 DOI: 10.1016/j.crfs.2022.07.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/26/2022] [Accepted: 07/26/2022] [Indexed: 11/29/2022] Open
Abstract
Farmhouse soybean paste in Northeast China is a traditional fermented product made from soybean, and more than 11% (w/w) salt is usually added during production to control the fermentation process. In this study, the variations in bacterial diversity, biogenic amines(BAs) and physicochemical properties during the natural fermentation of soybean paste with different salt concentrations (8%, 9%, 10%, 11%, and 12%) were studied. The results show that at 0 days (0 d) of fermentation in soybean paste, the dominant genera included Staphylococcus, unidentified Clostridiales, and Sporolactobacillus. During fermentation from 30 d to 90 d, the dominant genera were Tetragenococcus and Staphylococcus. However, the proportions of the dominant genera were different depending on the salt concentration. Putrescine(Put), tryptamine(Try), β-phenethylamine(Phe), cadaverine(Cad), histamine(His), and tyramine(Tyr) showed negative correlations with salt concentration. The amino type nitrogen(ANN), titratable acidity(TTA) and total number of colonies were also negatively correlated with salt concentration. Analysis of the correlation between genera and BAs showed that 12 genera were positively correlated with BAs, and 4 genera were negatively correlated with BAs. The results of this study indicated that salt has a significant impact on bacterial diversity during the fermentation of soybean paste, which in turn affects the changes in bacterial metabolites. From the perspective of food safety, the amount of salt added in the soybean paste can be reduced to 10% under the existing fermentation conditions. The effect of salt concentration on soybean paste was studied. Salt concentration affected the bacterial diversity and BAs in soybean paste. There was a species succession process in the initial 30 days of fermentation. There was correlation between the BAs and some bacteria in soybean paste.
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11
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Ballester E, Ribes S, Barat JM, Fuentes A. Spoilage yeasts in fermented vegetables: conventional and novel control strategies. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03888-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Drašković Berger M, Vakula A, Tepić Horecki A, Peulić T, Jokanović M, Kocić-Tanackov S, Rakić D, Pavlić B, Blagojev N, Rakić I, Šumić Z. Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence. FOOD SCI TECHNOL INT 2021; 28:570-579. [PMID: 34565206 DOI: 10.1177/10820132211036308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The influence of temperatures (18, 22 and 26°C), salt (60, 70 and 80 g/kg) and starter culture (0, 0.025 and 0.050 g/kg) on physico-chemical and microbiological changes during fermentation in cabbage heads were investigated. The experiment was set up in industrial conditions, samples were taken after 0, 5, 12, 27 and 62 days in order to determine the changes in color, texture, biogenic amines content, microbiological parameters, pH, aw, total sugar content, total acidity and salt content. Analysis of variance and Principal component analysis were applied to get a better overview of differences between samples and the similarities between different fermentation conditions. Significant color changes and softening of cabbage tissue did not occurred during the entire fermentation process. Cadaverine was not detected in samples containing starter culture, also the results were in range for maximum allowed putrescine and cadaverine doses for all cabbage samples. Total number of molds increased, contrary to number of yeasts on the last examined day in comparison with raw cabbage sample. Enterobacteriaceae were not detected after 5th fermentation day, while sharp increase of lactic acid bacteria number occurred until 12th day, and on the 12th fermentation day was in range of 7.82 to 9.84 log cfu/g. The fermentation process led to decrease in pH, aw and total sugar content, meanwhile total acidity 0.54%-0.89% and salt content 2.08%-3.19% in the cabbage heads increased, in comparison with raw sample where results for total acidity and salt content were 0.13% and 0.05%, respectively. Additionally, according Principal component analysis, temperature of fermentation had the greatest influence on the fermentation process, followed by the application of starter culture and then concentration of added salt.
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Affiliation(s)
| | - Anita Vakula
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Tatjana Peulić
- 84981University of Novi Sad, Institute of Food Technology Novi Sad, Novi Sad, Serbia
| | - Marija Jokanović
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Dušan Rakić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Branimir Pavlić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Nevena Blagojev
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Irena Rakić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Zdravko Šumić
- 186006Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
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13
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Akomea-Frempong S, Skonberg DI, Camire ME, Perry JJ. Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp ( Saccharina latissima). Foods 2021; 10:foods10102258. [PMID: 34681308 PMCID: PMC8535061 DOI: 10.3390/foods10102258] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/17/2021] [Accepted: 09/19/2021] [Indexed: 11/16/2022] Open
Abstract
Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad. In a second study, effects of blanching, freezing, and fermentation on kelp quality were assessed and processed kelp was used to produce sauerkraut. Blanching significantly decreased (p ≤ 0.05) the instrumental kelp a* value and firmness. The a* value negatively correlated with overall liking of salads. To prepare sauerkraut, raw, raw/frozen (-20 °C), blanched (100 °C, 1 min), or blanched/frozen kelp were mixed with cabbage, salted, inoculated with starter cultures and fermented. Inconsistent trends in L* values, firmness, and fungi enumeration were observed after fermentation. Consumers evaluated kelp salad (n = 100) and sauerkraut (n = 80) for acceptability. Blanched kelp salad had higher hedonic scores than raw kelp salad. A 100% cabbage sauerkraut control and blanched kelp/cabbage blends were compared; kelp blends were similar to control for appearance, color, and texture but were lower for overall acceptability. Results suggest improved quality and enhanced consumer acceptability of seaweed products with use of minimal processing.
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14
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Drašković Berger M, Vakula A, Tepić Horecki A, Rakić D, Pavlić B, Malbaša R, Vitas J, Jerković J, Šumić Z. Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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15
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Lin LJ, Du FM, Zeng J, Liang ZJ, Zhang XY, Gao XY. Deep insights into fungal diversity in traditional Chinese sour soup by Illumina MiSeq sequencing. Food Res Int 2020; 137:109439. [PMID: 33233120 DOI: 10.1016/j.foodres.2020.109439] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 05/28/2020] [Accepted: 06/12/2020] [Indexed: 11/16/2022]
Abstract
Sour soup is a traditional condiment in Guizhou Province, China. The purpose of this study was to investigate the differences in the fungi present in 5 types of sour soup (tomato sour soup, chili sour soup, cherry tomato sour soup, spoiled tomato sour soup, and red sour soup made from blended tomato and chili sour soup subjected to secondary fermentation) and to determine the reasons for the deterioration of tomato sour soup by comparing the fungal communities in normal and deterioratedtomato sour soup. A total of 5 phyla were detected in all 5 samples, including Ascomycota (69.38%), Basidiomycota (7.63%), Zygomycota (1.59%), Chytridiomycota (0.01%) and unclassified phyla (21.39%). Ascomycota was the main phylum in each sample except the red sour soup made from blended tomato and chili sour soup subjected to secondary fermentation. That sour soup contained many unrecognized phyla. At the genus level, there were major differences among the different samples. Dekkera spp. and Pichia spp. were the main dominant fungus in tomato sour soup, Saccharomyces spp. and Pichia spp. were the dominant fungus in chili sour soup, and Pichia spp. were the dominant fungus in cherry tomato sour soup. When sour soup went bad, the fungus of sour soup changed greatly, and the unknown fungal genera, Cladospora spp., Saccharomyces spp. and Emericella spp. became the dominant fungal genera. In addition, after the secondary fermentation of tomato and chili sour soup mixed with garlic and ginger, the fungal genera of the base fermentation were replaced by unknown fungal genera. Moreover, there were various spoilage fungi in sour soup, which indicated that there were safety risks in naturally fermented sour soup and should be further controlled. This study revealed the fungal flora in sour soup made from different vegetables and compared the fungal diversity of spoiled and normal tomato sour soup and thereby provided a basis for understanding the fungal diversity of sour soup in China and guiding the production of sour soup.
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Affiliation(s)
- Liang-Jing Lin
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Fang-Min Du
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jian Zeng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zi-Jian Liang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiao-Yong Zhang
- Joint Laboratory of Guangdong Province and Hong Kong Region on Marine Bioresource Conservation and Exploitation, College of Marine Sciences, South China Agricultural University, Guangzhou 510642, China.
| | - Xiang-Yang Gao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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16
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa, Ji Y, Guan Y, Feng K. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations. Food Res Int 2020; 130:108926. [DOI: 10.1016/j.foodres.2019.108926] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022]
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17
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García-Serrano P, Romero C, Medina E, García-García P, de Castro A, Brenes M. Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108870] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Jiang J, Kang K, Zhang C, Yan G, Lv J, Li Y. Adding Phosphate Fertilizer and Apple Waste to Pig Manure during Composting Mitigates Nitrogen Gas Emissions and Improves Compost Quality. JOURNAL OF ENVIRONMENTAL QUALITY 2019; 48:1534-1542. [PMID: 31589710 DOI: 10.2134/jeq2018.11.0397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Calcium superphosphate and apple ( Mill.) waste can be used for controlling N loss and improving compost quality during composting, whereas integrated addition of the two additives on composting process remains unexplored. Therefore, this study was conducted to investigate the effects of combined use of calcium superphosphate and apple waste on NH and NO emissions and compost quality during pig manure and wheat ( L.) straw composting. Mixtures of pig manure and wheat straw were combined with 6% phosphate fertilizer (PF), 15% apple waste (AW), 3% phosphate fertilizer + 7.5% apple waste (PA1), or 1.8% phosphate fertilizer + 10.5% apple waste (PA2) based on dry weight of the initial mixtures; a treatment with no additives served as a control (CK). The PF treatment took 3 d longer to reach thermophilic phase than the CK, PA1, and PA2 treatments. The treatments of PF and PA1 reduced NH and NO emissions by 67 and 45%, respectively. Moreover, N loss in PF and PA1 treatments (31.8 and 30.1%, respectively) was significantly less than in the CK. A pot experiment showed that application of the compost with PA1 treatment could increase plant height and dried biomass of Chinese pakchoi ( L. ssp.). We recommend adding 3% phosphate fertilizer and 7.5% apple waste to pig manure during composting.
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Yang X, Hu W, Jiang A, Xiu Z, Ji Y, Guan Y, Sarengaowa, Yang X. Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Erdogan M, Agirman B, Boyaci-Gunduz C, Erten H. Partial replacement of sodium chloride with other chloride salts for the production of black table olives from cv. Gemlik. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Erdogan
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
| | - B. Agirman
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
| | - C.P. Boyaci-Gunduz
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
| | - H. Erten
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey
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The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot. J FOOD QUALITY 2018. [DOI: 10.1155/2018/3292185] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low-sodium foods as well as recommendation of health authorities. NaCl was replaced both partially and totally by KCl and CaCl2 in the present study. Experimental design was established to investigate the effects of five different combinations (1.7% NaCl (control treatment); 0.85% NaCl–0.85% KCl; 0.85% NaCl–0.85% CaCl2; 0.85% KCl–0.85% CaCl2, and 0.56% NaCl–0.56% KCl–0.56% CaCl2) of chloride salts on microbiological, chemical, and sensory qualities of şalgam. Lactic acid bacteria (LAB) were present in populations ranging from 8.0 to 8.61 log cfu/mL while total yeasts were 6.89 to 7.12 log cfu/mL at the end of the process. The maximum number of LAB was detected in the fermentation employed NaCl + KCl salts combination. Regarding the microbiological profile, LAB growth was stimulated significantly in presence of KCl while yeast patterns were not linked to different salt treatments. The final values of total acidity (TA) and pH for şalgam were found between 7.40 and 8.71 g/L and 3.26–3.47, respectively. Concerning physicochemical attributes, pH decreased when CaCl2 increased while TA is higher in the presence of CaCl2. Şalgam juice fermented with 0.85% NaCl–0.85% KCl mineral salt combination received the best sensory results among the different salt substitutions. Results demonstrate that NaCl can be replaced in şalgam with KCl by 50%, without affecting the traditional taste of şalgam in order to meet consumers’ demand for low-sodium dietary intake.
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Jiang J, Kang K, Chen D, Liu N. Impacts of delayed addition of N-rich and acidic substrates on nitrogen loss and compost quality during pig manure composting. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 72:161-167. [PMID: 29153340 DOI: 10.1016/j.wasman.2017.11.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 10/08/2017] [Accepted: 11/11/2017] [Indexed: 06/07/2023]
Abstract
Delayed addition of Nitrogen (N)-rich and acidic substrates was investigated to evaluate its effects on N loss and compost quality during the composting process. Three different delayed adding methods of N-rich (pig manure) and acidic substrates (phosphate fertilizer and rotten apples) were tested during the pig manure and wheat straw is composting. The results showed that delayed addition of pig manure and acidic materials led two temperature peaks, and the durations of two separate thermophilic phase were closely related to the amount of pig manure. Delayed addition reduced total N loss by up to 14% when using superphosphate as acidic substrates, and by up to 12% when using rotten apples as acidic substrates, which is mainly due to the decreased NH3 emissions. At the end of composting, delayed the addition of pig manure caused a significant increase in the HS (humus substance) content, and the highest HS content was observed when 70% of the pig manure was applied at day 0 and the remaining 30% was applied on day 27. In the final compost, the GI in all treatments almost reached the maturity requirement by exceeding 80%. The results suggest that delayed addition of animal manure and acidic substrates could prevent the N loss during composting and improve the compost quality.
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Affiliation(s)
- Jishao Jiang
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environmental and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang, Henan 453007, China.
| | - Kang Kang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Dan Chen
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environmental and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang, Henan 453007, China
| | - Ningning Liu
- School of Environment, Henan Normal University, Key Laboratory for Yellow River and Huai River Water Environmental and Pollution Control, Ministry of Education, Henan Key Laboratory for Environmental Pollution Control, Xinxiang, Henan 453007, China
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Abstract
Among other fermentation processes, lactic acid fermentation is a valuable process which enhances the safety, nutritional and sensory properties of food. The use of starters is recommended compared to spontaneous fermentation, from a safety point of view but also to ensure a better control of product functional and sensory properties. Starters are used for dairy products, sourdough, wine, meat, sauerkraut and homemade foods and beverages from dairy or vegetal origin. Among lactic acid bacteria, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Pediococcus are the majors genera used as starters whereas Weissella is not. Weissella spp. are frequently isolated from spontaneous fermented foods and participate to the characteristics of the fermented product. They possess a large set of functional and technological properties, which can enhance safety, nutritional and sensory characteristics of food. Particularly, Weissella cibaria and Weissella confusa have been described as high producers of exo-polysaccharides, which exhibit texturizing properties. Numerous bacteriocins have been purified from Weissella hellenica strains and may be used as bio-preservative. Some Weissella strains are able to decarboxylate polymeric phenolic compounds resulting in a better bioavailability. Other Weissella strains showed resistance to low pH and bile salts and were isolated from healthy human feces, suggesting their potential as probiotics. Despite all these features, the use of Weissella spp. as commercial starters remained non-investigated. Potential biogenic amine production, antibiotic resistance pattern or infection hazard partly explains this neglecting. Besides, Weissella spp. are not recognized as GRAS (Generally Recognized As Safe). However, Weissella spp. are potential powerful starters for food fermentation as well as Lactococcus, Leuconostoc or Lactobacillus species.
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Zhang Q, Chen G, Shen W, Wang Y, Zhang W, Chi Y. Microbial safety and sensory quality of instant low-salt Chinese paocai. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.041] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Jiang J, Huang Y, Liu X, Huang H. The effects of apple pomace, bentonite and calcium superphosphate on swine manure aerobic composting. WASTE MANAGEMENT (NEW YORK, N.Y.) 2014; 34:1595-1602. [PMID: 24928053 DOI: 10.1016/j.wasman.2014.05.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 05/02/2014] [Accepted: 05/05/2014] [Indexed: 06/03/2023]
Abstract
The effects of additives such as apple pomace, bentonite and calcium superphosphate on swine manure composting were investigated in a self-built aerated static box (90 L) by assessing their influences on the transformation of nitrogen, carbon, phosphorous and compost maturity. The results showed that additives all prolonged the thermophilic stage in composting compared to control. Nitrogen losses amounted to 34-58% of the initial nitrogen, in which ammonia volatilization accounted for 0.3-4.6%. Calcium superphosphate was helpful in facilitating composting process as it significantly reduced the ammonia volatilization during thermophilic stage and increased the contents of total nitrogen and phosphorous in compost, but bentonite increased the ammonia volatilization and reduced the total nitrogen concentration. It suggested that calcium superphosphate is an effective additive for keeping nitrogen during swine manure composting.
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Affiliation(s)
- Jishao Jiang
- Key Laboratory of Plant Nutrition and the Agri-environment in Northwest, Ministry of Agriculture, College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi 712100, PR China; Institute of Soil and Water Conservation, Chinese Academy of Sciences and Ministry of Water Resources, Yangling, Shaanxi 712100, PR China
| | - Yimei Huang
- Key Laboratory of Plant Nutrition and the Agri-environment in Northwest, Ministry of Agriculture, College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi 712100, PR China.
| | - Xueling Liu
- Key Laboratory of Plant Nutrition and the Agri-environment in Northwest, Ministry of Agriculture, College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Hua Huang
- Key Laboratory of Plant Nutrition and the Agri-environment in Northwest, Ministry of Agriculture, College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi 712100, PR China
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