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Szafrańska JO, Waraczewski R, Bartoń M, Wesołowska-Trojanowska M, Maziejuk W, Nowak P, Sołowiej BG. The effect of organic fruit juices on physicochemical, microbiological and antioxidative aspects of organic goat's and cow's fermented whey beverages produced on laboratory and industrial scale. J Dairy Sci 2024:S0022-0302(24)01131-7. [PMID: 39265835 DOI: 10.3168/jds.2024-25350] [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: 06/27/2024] [Accepted: 08/10/2024] [Indexed: 09/14/2024]
Abstract
Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scale of controlled fermentation of whey beverages containing sweet and sour organic cow's or goat's whey with the addition of organic fruit juices (apple, blackcurrant juice or Kamchatka berry), has been described. Food production on a laboratory scale involves small batch processes designed for experimentation and refinement, often with precise control over variables and conditions. In contrast, industrial-scale food production in enterprises focuses on large volume output with an emphasis on efficiency, consistency, and adherence to regulatory standards for mass consumption. In this study was examined the amino acid content and nutritional value of the obtained products. Tests were carried out on fermented whey drinks' microbiology and antioxidant properties. The significance was determined using an ANOVA (ANOVA)-each prepared drink was characterized by better antioxidant properties and nutritional values compared with product without juice addition. Microbiological examination proved that only one product was not fit for consumption according to the Polish norm. Using whey (goat and cow) as a base for a fermented beverage with enhanced health benefits is a positive step toward using products commonly regarded as waste.
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Affiliation(s)
- J O Szafrańska
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland.
| | - R Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
| | - M Bartoń
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
| | - M Wesołowska-Trojanowska
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Sciences and Bio-technology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
| | - W Maziejuk
- Family Organic Farm "Figa" Waldemar and Tomasz Maziejuk, Mszana 44/2, 38-454 Tylawa, Poland
| | - P Nowak
- Manufacturer of BIO Juices NFC Korab Garden Sp. z o. o., Samoklęski, Kolonia Druga 21A, 21-132 Kamionka, Poland
| | - B G Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Poland, Skromna 8, 20-704 Lublin, Poland
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2
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Lugo-Zarate L, Delgado-Olivares L, Cruz-Cansino NDS, González-Olivares LG, Castrejón-Jiménez NS, Estrada-Luna D, Jiménez-Osorio AS. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage. Int J Mol Sci 2024; 25:8882. [PMID: 39201566 PMCID: PMC11354321 DOI: 10.3390/ijms25168882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 08/01/2024] [Accepted: 08/09/2024] [Indexed: 09/02/2024] Open
Abstract
Fermenting fruit juices with lactic acid bacteria (LAB) is a sustainable method to enhance fruit harvests and extend shelf life. This study focused on blackberries, rich in antioxidants with proven health benefits. In this research, we examined the effects of fermentation (48 h at 37 °C) at 28 days on whey-supplemented (WH, 1:1) blackberry juice (BJ) inoculated with two LAB mixtures. Consortium 1 (BJWH/C1) included Levilactobacillus brevis, Lactiplantibacillus plantarum, and Pediococcus acidilactici, while consortium 2 (BJWH/C2) comprised Lacticaseibacillus casei and Lacticaseibacillus rhamnosus. All of the strains were previously isolated from aguamiel, pulque, and fermented milk. Throughout fermentation and storage, several parameters were evaluated, including pH, lactic acid production, viscosity, stability, reducing sugars, color, total phenolic content, anthocyanins, and antioxidant capacity. Both consortia showed a significant increase in LAB count (29-38%) after 16 h. Sample BJWH/C2 demonstrated the best kinetic characteristics, with high regression coefficients (R2 = 0.97), indicating a strong relationship between lactic acid, pH, and fermentation/storage time. Despite some fluctuations during storage, the minimum LAB count remained at 9.8 log CFU/mL, and lactic acid content increased by 95%, with good storage stability. Notably, sample BJWH/C2 increased the total phenolic content during storage. These findings suggest that adding whey enhances biomass and preserves physicochemical properties during storage.
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Affiliation(s)
- Liliana Lugo-Zarate
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.L.-Z.); (D.E.-L.)
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.D.-O.); (N.d.S.C.-C.)
| | - Luis Delgado-Olivares
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.D.-O.); (N.d.S.C.-C.)
| | - Nelly del Socorro Cruz-Cansino
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.D.-O.); (N.d.S.C.-C.)
| | - Luis Guillermo González-Olivares
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42184, Hidalgo, Mexico;
| | - Nayeli Shantal Castrejón-Jiménez
- Área Académica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Ex Hacienda de Aquetzalpa A.P. 32, Tulancingo 43600, Hidalgo, Mexico;
| | - Diego Estrada-Luna
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.L.-Z.); (D.E.-L.)
| | - Angélica Saraí Jiménez-Osorio
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Circuito Actopan Tilcuautla s/n. Ex Hacienda La Concepción, San Agustín Tlaxiaca 42160, Hidalgo, Mexico; (L.L.-Z.); (D.E.-L.)
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Wang Y, Liu X, Shao Y, Guo Y, Gu R, Wang W. Cheese Whey Protein and Blueberry Juice Mixed Fermentation Enhance the Freeze-Resistance of Lactic Acid Bacteria in the Freeze-Drying Process. Foods 2024; 13:2260. [PMID: 39063343 PMCID: PMC11275433 DOI: 10.3390/foods13142260] [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: 06/16/2024] [Revised: 07/12/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
The effects of MRS, whey protein and blueberry alone, and mixed fermentation on the survival rate of lactic acid bacteria under various freeze-drying conditions were investigated. The surface structure of the freeze-dried powders was also investigated to explore the anti-freezing protection mechanism of mixed whey protein and blueberry fermentation on the bacteria. It was found that the mixed fermentation medium of blueberry and whey protein has a protective effect on the freeze-drying bacteria and is better than the traditional MRS and whey protein medium. The optimal concentration of blueberry juice addition was 9%. The survival rate of the pre-freezing temperature at -80 °C was higher than at -20 °C after the pre-freezing and freeze-drying processes. The freeze-drying thickness of 0.3 cm could improve the survival rate of the bacteria. The Fourier transform infrared spectroscopy results indicated the interaction between the whey protein, anthocyanins, and the surface composition of the lactic acid bacteria.
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Affiliation(s)
| | | | | | | | | | - Wenqiong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; (Y.W.); (X.L.); (Y.S.); (Y.G.); (R.G.)
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4
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Luo JW, Xiao S, Suo H, Wang B, Cai YX, Wang JH. Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein. Food Chem X 2024; 22:101254. [PMID: 38444559 PMCID: PMC10912343 DOI: 10.1016/j.fochx.2024.101254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/07/2024] Open
Abstract
In this study, a new fermented food was developed using pineapple by-products and whey protein (2.6%) as raw materials through the co-fermentation of autochthonous lactic acid bacteria and yeast. To better understand the fermentation mechanism and the impact of microorganisms on the entire fermentation system, we tracked the changes in carbohydrate and amino acid profiles, organoleptic quality and microbial community during the fermentation process. Compared with unfermented samples, dietary fiber and free amino acids increased significantly as fermentation proceeded. The fermented samples were significantly lower in astringency and bitterness and significantly higher in sourness, umami and richness. The fermented products were richer in volatile compounds with floral, cheesy, fruity and other flavors. Relevant analyses showed that the core microbial community was highly correlated with the quality attributes of the fermented products. Microorganisms such as Lactococcus, Weissella, Hanseniaspora, Saccharomyces and Lachancea contributed significantly to the fermented products.
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Affiliation(s)
- Jia-wei Luo
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- College of Food Science, South China Agricultural University, Guangzhou 523006, China
| | - Shan Xiao
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Hao Suo
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Bo Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Yan-xue Cai
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Ji-hui Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
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5
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Saad H, Nour El-Dien FA, El-Gamel NEA, Abo Dena AS. Removal of bromophenol blue from polluted water using a novel azo-functionalized magnetic nano-adsorbent. RSC Adv 2024; 14:1316-1329. [PMID: 38174277 PMCID: PMC10763660 DOI: 10.1039/d3ra04222g] [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: 06/23/2023] [Accepted: 12/21/2023] [Indexed: 01/05/2024] Open
Abstract
Water pollution from organic dyes poses a serious danger to the environment. In the present work, we report a novel adsorbent (ADFS) based on azo-dye-functionalized superparamagnetic iron oxide nanoparticles (SPIONs) for the removal of the anionic dye bromophenol blue (BPB) from contaminated water. The fabricated SPIONs, azo dye, and ADFS adsorbent were characterized with FTIR and UV-vis absorption spectroscopy, 1HNMR spectroscopy, mass spectrometry, SEM imaging, dynamic light scattering (DLS), zeta potential measurements, vibrating sample magnetometry, thermogravimetric analysis, differential thermal analysis, and X-ray diffraction analysis. DLS measurements showed a particle size of 46.1 and 176.5 nm for the SPIONs and the ADFS, respectively. The adsorbent exhibited an adsorption capacity of 7.43 mg g-1 and followed the pseudo-second-order kinetics model (r2 = 0.9981). The ADFS could efficiently remove BPB from water after stirring for 120 minutes at room temperature and pH 2. The adsorption process was proved to occur via physisorption, as revealed by the Freundlich isotherm (n = 1.82 and KF = 11.5). Thermodynamic studies implied that the adsorption is spontaneous (-8.03 ≤ ΔG ≤ -0.58 kJ mol-1) and enthalpy-driven might take place via van der Waals interactions and/or hydrogen bonding (ΔH = -82.19 kJ mol-1 and ΔS = -0.24 kJ mol-1 K-1).
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Affiliation(s)
- Hadeel Saad
- Chemistry Department, Faculty of Science, Cairo University Giza 12613 Egypt
- General Organization for Export and Import Control Ramses Street Cairo Egypt
| | - F A Nour El-Dien
- Chemistry Department, Faculty of Science, Cairo University Giza 12613 Egypt
| | - Nadia E A El-Gamel
- Chemistry Department, Faculty of Science, Cairo University Giza 12613 Egypt
| | - Ahmed S Abo Dena
- Pharmaceutical Chemistry Department, National Organization for Drug Control and Research (NODCAR) Giza Egypt
- Faculty of Oral and Dental Medicine, Future University in Egypt (FUE) New Cairo Egypt
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6
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Kuzmanović Nedeljković S, Radan M, Ćujić Nikolić N, Mutavski Z, Krgović N, Marković S, Stević T, Živković J, Šavikin K. Microencapsulated Bilberry and Chokeberry Leaf Extracts with Potential Health Benefits. PLANTS (BASEL, SWITZERLAND) 2023; 12:3979. [PMID: 38068615 PMCID: PMC10707773 DOI: 10.3390/plants12233979] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/20/2023] [Accepted: 11/21/2023] [Indexed: 04/12/2024]
Abstract
The aim of the research was to develop microencapsulated powders of bilberry and chokeberry extracts via the spray drying technique. Two biopolymers, pectin alone and in combination with HP-β-CD, were used to preserve the antioxidant, hypoglycemic, photoprotective, and antimicrobial bioactivity of the berry leaf extracts. Moreover, the formed powders were characterized in terms of technological, chemical, and several biological properties. The obtained micro-sized powders (mean average particle diameter from 3.83 to 5.94 µm) demonstrated a process yield of up to 73%. The added biopolymers improved the flowability and cohesive properties of the powders and increased their thermal stability to 170 °C. The total content of polyphenolics in the powders ranged from 323.35 to 367.76 mg GAE/g DW for bilberry and from 186.85 to 227.59 mg GAE/g DW for chokeberry powders; meanwhile, chlorogenic acid was the predominant compound in powders. All samples showed stronger α-glucosidase inhibitory activity (IC50 values ranged from 5.00 to 19.59 µg/mL) compared with the reference standard. The study confirmed that spray drying is a suitable method for the preservation of the polyphenolic-rich extracts, while the addition of carriers has a positive effect on the improvement of microencapsulated powders' properties.
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Affiliation(s)
| | - Milica Radan
- Institute for Medicinal Plants Research Dr Josif Pančić, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Nada Ćujić Nikolić
- Institute for Medicinal Plants Research Dr Josif Pančić, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Zorana Mutavski
- Institute for Medicinal Plants Research Dr Josif Pančić, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Nemanja Krgović
- Institute for Medicinal Plants Research Dr Josif Pančić, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Smilja Marković
- Institute of Technical Sciences of SASA, Knez Mihailova 35/IV, 11000 Belgrade, Serbia;
| | - Tatjana Stević
- Institute for Medicinal Plants Research Dr Josif Pančić, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Jelena Živković
- Institute for Medicinal Plants Research Dr Josif Pančić, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
| | - Katarina Šavikin
- Institute for Medicinal Plants Research Dr Josif Pančić, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
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7
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Wang W, Wang Y, Liu X, Yu Q. The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria. Gels 2023; 9:565. [PMID: 37504444 PMCID: PMC10379976 DOI: 10.3390/gels9070565] [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: 06/14/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/29/2023] Open
Abstract
The properties of blueberry juice and whey protein gels formed by the mixed fermentation of L. plantarum 67 and L. paracasei W125 were investigated. The state of the gels, including the colour and surface morphology of the microspheres, showed significant changes with different fermentation times. The polyphenolic, flavonoid, and protein release of whey protein or combined blueberry juice fermented gels under in vitro digestion were investigated. The whey protein and blueberry juice fermented gels had more small pores, with a honeycomb structure, compared to whey protein fermented gels. The hardness of the gels was increased after fermentation for 7 h for the whey protein gels and whey protein mixture blueberry juice gels. The storage modulus and water-holding capacity of the gels were increased between fermentation times of 6 h and 8 h. The swelling rates of the whey protein gels fermented for 7 h and whey protein mixed blueberry juice gels fermented for 8 h and kept in pepsin-free simulated gastric fluid for 1 h had higher values. The release of polyphenols, flavonoids, and protein for the fermented gels was higher at fermentation of 7 h in the in vitro digestion experiment. We found that the chewiness of the whey protein gels, or whey protein mixed fermentation gels, was higher at a fermentation time of 7.5 h and 8 h. However, the cohesiveness values were not significantly different. Therefore, whey protein fermented gels and whey protein mixed blueberry juice fermented gels should be fermented for more than 7 h. This facilitates the release of polyphenols, flavonoids, and protein in the gastric juices.
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Affiliation(s)
- Wenqiong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Weiwei Food & Beverage Co., Ltd., Xuzhou 221114, China
| | - Yuxian Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xian Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, China
| | - Qian Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, China
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8
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Altan A, Yağci S. Physicochemical characteristics and structural changes of fermented faba bean extrudates prepared by twin-screw extrusion. Food Chem 2023; 411:135502. [PMID: 36682171 DOI: 10.1016/j.foodchem.2023.135502] [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: 07/08/2022] [Revised: 10/31/2022] [Accepted: 01/15/2023] [Indexed: 01/20/2023]
Abstract
In this study, fermented faba bean blends with different locust bean gum (LBG) contents were processed in a co-rotating twin-screw extruder. The effects of extrusion process variables and the LBG level on physicochemical, sensory and structural characteristics of expanded extrudates were investigated. The results showed that physical characteristics of extrudates including expansion, apparent density and texture were significantly affected by variation of screw speed and die temperature, but the effect of LBG level was only significant for expansion and density. FTIR-ATR analysis revealed that a significant change occurred in the protein secondary structure as well as in the short-range ordered molecular structure of starch during fermentation and extrusion. The X-ray diffraction patterns of extrudates exhibited V-type pattern. Microstructure of the extrudates analyzed by FE-SEM exhibited variations in cell size and wall thickness depending on extrusion processing conditions and LBG level, which in turn lead to different textural perceptions.
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Affiliation(s)
- Aylin Altan
- Department of Food Engineering, Mersin University, Ciftlikköy, Mersin 33343, Turkey.
| | - Sibel Yağci
- Department of Food Engineering, Balıkesir University, Balıkesir, Turkey
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9
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Qian Y, Gui-Bing L, Wen-Qiong W, Cong-Cong T, Ruixia G. The mechanism of whey protein and blueberry juice mixed system fermented with Lactobacillus inhibiting Escherichia coli during storage. Sci Rep 2023; 13:6614. [PMID: 37095188 PMCID: PMC10126160 DOI: 10.1038/s41598-023-33888-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 04/20/2023] [Indexed: 04/26/2023] Open
Abstract
The aim of this study was to identify the antimicrobial effect and mechanism of whey protein and blueberry juice mixed systems fermented with Lactobacillus against Escherichia coli during storage. The whey protein and blueberry juice mixed systems were fermented with L. casei M54, L. plantarum 67, S. thermophiles 99 and L. bulgaricus 134 and had different antibacterial activities against E. coli during storage. The antimicrobial activity of the mixed whey protein and blueberry juice mixture systems was the highest, with an inhibition zone diameter of approximately 230 mm, compared with the whey protein or blueberry juice systems alone. There were no viable E. coli cells 7 h after treatment with of the whey protein and blueberry juice mixed systems as determined by survival curve analysis. Analysis of the inhibitory mechanism showed that the release of alkaline phosphatase, electrical conductivity, protein and pyruvic acid contents, and aspartic acid transaminase and alanine aminotransferase activity in E. coli increased. These results demonstrated that these mixed systems fermented with Lactobacillus, especially those containing blueberries, could inhibit the growth of E. coli and even cause cell death by destroying the cell membrane and cell wall.
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Affiliation(s)
- Yu Qian
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China
| | - Lu Gui-Bing
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China
| | - Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China.
- Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
| | - Tang Cong-Cong
- Shaanxi Key Laboratory of Environmental Engineering, School of Environmental and Municipal Engineering, Xi'an University of Architecture and Technology, Xi'an, 710055, China
| | - Gu Ruixia
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China
- Weiwei Food and Beverage Co., LTD, Xuzhou, 221114, Jiangsu, China
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10
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The Metabolite Profiling and Microbial Community Dynamics during Pineapple By-Product Fermentation Using Co-Inoculation of Lactic Acid Bacteria and Yeast. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Value-added utilization of pineapple waste is very import for the food industry and environmental protection. In this study, whey protein (2.6%, w/w) was added to pineapple waste in order to make up for the protein deficiency of the raw material and give the final products better flavor characteristics. Autochthonous Lactococcus lactis LA5 and Hanseniaspora opuntiae SA2 were used for the co-inoculation of pineapple by-products; during fermentation, the metabolite profiling and microbial community dynamics were investigated. Results showed that the contents of organic acids, total FAAs, total phenolic compounds and flavonoids significantly increased with fermentation, and 152 kinds of peptides were identified in the final products. Relevant analyses demonstrated that dominant strains including Lactococcus lactis, Hanseniaspora and Saccharomyces not only significantly promoted the accumulation of organic acids, total phenols and other active substances, but also inhibited the growth of pathogenic bacteria and further influenced the fermentation process of pineapple waste.
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11
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Zhao PH, Hou YC, Wang Z, Liao AM, Pan L, Zhang J, Dong YQ, Hu ZY, Huang JH, Ou XQ. Effect of fermentation on structural properties and antioxidant activity of wheat gluten by Bacillus subtilis. Front Nutr 2023; 10:1116982. [PMID: 36908923 PMCID: PMC9998043 DOI: 10.3389/fnut.2023.1116982] [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: 12/06/2022] [Accepted: 02/09/2023] [Indexed: 02/25/2023] Open
Abstract
Bacillus subtilis has been extensively studied for its ability to inhibit the growth of harmful microorganisms and its high protease activity. In this study, Bacillus subtilis was used to ferment gluten and assess the effects of the fermentation process on the physicochemical, microstructure and antioxidant properties of gluten. The results of Fourier infrared spectroscopy (FT-IR) and circular chromatography (CD) showed a significant decrease in the content of α-helix structures and a significant increase in the content of β-sheet structures in gluten after fermentation (p < 0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that glutenin was degraded into small molecular peptides with a molecular weight of less than 26 kDa after 24 h of fermentation; meanwhile, the fermentation process significantly increased the free amino acid content of the samples (p < 0.05), reaching 1923.38 μg/mL at 120 h of fermentation, which was 39.46 times higher than that at 24 h of fermentation (p < 0.05). In addition, the fermented back gluten has higher free radical scavenging activity and iron reduction capacity. Therefore, fermented gluten may be used as a functional food to alleviate oxidative stress. This study provides a reference for the high-value application of gluten.
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Affiliation(s)
- Peng-Hui Zhao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yin-Chen Hou
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhen Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
| | - Ai-Mei Liao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Long Pan
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Jie Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu-Qi Dong
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhe-Yuan Hu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ji-Hong Huang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, College of Biological Engineering, Henan University of Technology, Zhengzhou, China.,State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China.,School of Food and Pharmacy, Xuchang University, Xuchang, China
| | - Xing-Qi Ou
- College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang, China
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