1
|
Ferro PHS, Ribeiro GC, Borba LE, Batista RO, da Rosa Farias D, Fracalossi DM, Schwegler E, Owatari MS, Schleder DD. Effects of dietary supplementation with inactivated Lactobacillus plantarum on growth performance, haemato-biochemical parameters, liver fatty acids profile and intestinal microbiome of Nile tilapia. Vet Res Commun 2024:10.1007/s11259-024-10425-w. [PMID: 38801494 DOI: 10.1007/s11259-024-10425-w] [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: 03/09/2024] [Accepted: 05/22/2024] [Indexed: 05/29/2024]
Abstract
This study investigated the effects of dietary supplementation with inactivated Lactobacillus plantarum for Nile tilapia (Oreochromis niloticus). Three treatments, in quintuplicate, were established: a control group, fish fed a diet without additives; LP group, fish fed a diet supplemented with live probiotic; and IP group, fish fed a diet supplemented with inactivated probiotic. Final weights (49.40 ± 3.15 g) and weight gains (38.20 ± 3.23 g) were increased in tilapia in the IP group. Feed conversion (1.32 ± 0.04) decreased significantly in the IP group. Haemato-biochemical parameters were significantly influenced by dietary supplementation. Erythrocyte count (262.74 ± 69.28 × 106 μL-1) was significantly low, while albumin (1.79 ± 1.12 g dL-1) and cholesterol (254.14 ± 98.49 mg dL-1) were high in the control group. Dietary supplementation modified the tilapia microbiome. Rhodobacter was abundant in fish intestines from the control and IP groups. Phreatobacter was abundant in the IP and LP groups, while Aurantimicrobium and Bosea were abundant in the LP group. Oleic acid (C18:1n9) was significantly increased in the LP (3.25 ± 0.49%) and IP (3.02 ± 0.30%) groups. Hexadecatrienoic acid (C16:3n4) was significantly increased (0.04 ± 0.01%) in the IP group, while Cis 11,14,17-eicosatrienoic acid (C20:3n3) (0.31 ± 0.03%) and adrenic acid (C22:4n6) (0.11 ± 0.02%) were significantly decreased in the LP group. Additionally, monounsaturated fatty acids (MUFA) were significantly increased (4.83 ± 0.35%) in the LP group compared to that in the control group. Collectively, these results indicate the potential of inactivated L. plantarum for use in commercial feed, leading to the conclusion that both inactivated and live L. plantarum can improve the Nile tilapia metabolism, altering haematological and biochemical markers.
Collapse
Affiliation(s)
- Pedro Henrique Sousa Ferro
- Federal Institute Catarinense - Campus Araquari, BR 280 Km 27. Caixa Postal 21, 89245-000, Araquari, Santa Catarina, Brazil
| | - Geany Caroline Ribeiro
- Federal Institute Catarinense - Campus Araquari, BR 280 Km 27. Caixa Postal 21, 89245-000, Araquari, Santa Catarina, Brazil
| | - Lucas Eduardo Borba
- Federal Institute Catarinense - Campus Araquari, BR 280 Km 27. Caixa Postal 21, 89245-000, Araquari, Santa Catarina, Brazil
| | - Rosana Oliveira Batista
- Aquaculture Department, Federal University of Santa Catarina (CCA/UFSC), Rodovia Admar Gonzaga 1346, Florianópolis, SC, 88040-900, Brazil
| | - Daniel da Rosa Farias
- Federal Institute Catarinense - Campus Araquari, BR 280 Km 27. Caixa Postal 21, 89245-000, Araquari, Santa Catarina, Brazil
| | - Debora Machado Fracalossi
- Aquaculture Department, Federal University of Santa Catarina (CCA/UFSC), Rodovia Admar Gonzaga 1346, Florianópolis, SC, 88040-900, Brazil
| | - Elizabeth Schwegler
- Federal Institute Catarinense - Campus Araquari, BR 280 Km 27. Caixa Postal 21, 89245-000, Araquari, Santa Catarina, Brazil
| | - Marco Shizuo Owatari
- Aquaculture Department, Federal University of Santa Catarina (CCA/UFSC), Rodovia Admar Gonzaga 1346, Florianópolis, SC, 88040-900, Brazil.
| | - Delano Dias Schleder
- Federal Institute Catarinense - Campus Araquari, BR 280 Km 27. Caixa Postal 21, 89245-000, Araquari, Santa Catarina, Brazil
| |
Collapse
|
2
|
Éder de Vilhena Araújo, Souza Jesus FF, Lederman Valente B, Cristianini M, Montagner CC, Fill TP. Analytical determination of tryptoquialanines A and B: Ensuring the quality and safety of orange juices. Food Res Int 2023; 174:113607. [PMID: 37986534 DOI: 10.1016/j.foodres.2023.113607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 10/15/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
Although orange juice is a popular beverage worldwide, fruit distribution, storage, and processing can facilitate fungal infection by Penicillium digitatum; leading to the production of tremorgenic alkaloids, specifically tryptoquialanines A (TA) and B (TB). An Analytical method was developed and validated based on QuEChERS and LC-MS/MS analysis to determine the levels of TA and TB in fresh, industrial, and homemade orange juices. Excellent linearity was observed in the method over a high range of 1-1000 μg/kg and low range of 1-75 μg/kg with R2 ≥ 0.998. The LOD and LOQ were 1 and 3 μg/kg, respectively. Recoveries showed values between 57 and 83 %, with RSD ≤ 13 %. Our data indicated a higher prevalence of mycotoxin TA in fresh and industrial orange juices. Reduction in TA and TB content after thermal and HPP treatments were ≤ 32 %. However, thermal treatment was more effective in reducing TA and TB contents.
Collapse
Affiliation(s)
- Éder de Vilhena Araújo
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil
| | - Francielly F Souza Jesus
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil
| | - Beatriz Lederman Valente
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Marcelo Cristianini
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), PO Box 6121, 13083-862 Campinas, SP, Brazil
| | - Cassiana C Montagner
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil.
| | - Taicia P Fill
- Instituto de Química, Universidade Estadual de Campinas (UNICAMP), PO Box 6154, 13083-970 Campinas, SP, Brazil.
| |
Collapse
|
3
|
Santos FRD, Leite Júnior BRDC, Tribst AAL. Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14191] [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]
|
4
|
Ribeiro LR, Cristianini M. Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
5
|
Silva Pereira GD, Leite TS, Schmidt FL, Cristianini M, Bolini HMA. Application of time–intensity analysis in model system submitted to homogenization. FOOD SCI TECHNOL INT 2019; 25:462-471. [DOI: 10.1177/1082013219833228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0—control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald–de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time–intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.
Collapse
Affiliation(s)
- Gerlândia da Silva Pereira
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Thiago S Leite
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Flávio L Schmidt
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Helena MA Bolini
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| |
Collapse
|
6
|
Leite TS, Sastry SK, Cristianini M. Effect of concentration and consistency on ohmic heating. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12883] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thiago Soares Leite
- Department of Food Technology (DTA)School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Sudhir K. Sastry
- Department of Food, Agricultural and Biological Engineering Agri‐Food Industry (FABE)Ohio State University (OSU) Columbus Ohio
| | - Marcelo Cristianini
- Department of Food Technology (DTA)School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| |
Collapse
|
7
|
Kubo MTK, Curet S, Augusto PED, Boillereaux L. Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12815] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M. T. K. Kubo
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - S. Curet
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
| | - P. E. D. Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - L. Boillereaux
- GEPEA (UMR 6144 CNRS), ONIRIS, Site de la Géraudière, CS 82225; Nantes Cedex 3 44322 France
| |
Collapse
|
8
|
Aguilar K, Garvín A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication. ULTRASONICS SONOCHEMISTRY 2017; 37:375-381. [PMID: 28427647 DOI: 10.1016/j.ultsonch.2017.01.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 11/16/2016] [Accepted: 01/19/2017] [Indexed: 06/07/2023]
Abstract
Thermosonication is an emerging technology useful for inactivating microorganisms and enzymes in fruit juices. However, the effect of the ultrasound processing on the ascorbic acid content is not clear and the results reported in the literature are contradictory. In this work, the impact of sonication and thermosonication on the ascorbic acid content was first evaluated in model systems. Degassed model solutions at four different pH values (3-6) were processed with or without sonication for 60min at two different conditions of temperature (25 and 55°C). In all cases, the ascorbic acid was stable under the treatment. After that, two commercial deaerated fruit juices were processed with and without US at 55°C. The ascorbic acid was also retained in these juices after the ultrasound processing under the most severe conditions studied. In conclusion, previous degassing/deaerating of fruit juices is recommended to prevent ascorbic acid degradation when thermosonication is applied.
Collapse
Affiliation(s)
- Karla Aguilar
- Department of Agrifood Industry Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil; Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Alfonso Garvín
- Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Albert Ibarz
- Food Technology Department (DTA), University of Lleida (UdL), Lleida, Catalonia, Spain
| | - Pedro E D Augusto
- Department of Agrifood Industry Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil.
| |
Collapse
|
9
|
Aryani DC, den Besten HMW, Zwietering MH. Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum. Appl Environ Microbiol 2016; 82:4896-908. [PMID: 27260362 PMCID: PMC4968553 DOI: 10.1128/aem.00277-16] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Accepted: 05/20/2016] [Indexed: 11/20/2022] Open
Abstract
UNLABELLED The presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in μmax was similar (P > 0.05) to reproduction variability as a function of pH, aw, and temperature, while being around half of the reproduction variability (P < 0.05) as a function of undissociated lactic acid concentration [HLa]. The cardinal growth parameters were estimated for the L. plantarum strains, and the pHmin was between 3.2 and 3.5, the aw,min was between 0.936 and 0.953, the [HLamax], at pH 4.5, was between 29 and 38 mM, and the Tmin was between 3.4 and 8.3°C. The average D values ranged from 0.80 min to 19 min at 55°C, 0.22 to 3.9 min at 58°C, 3.1 to 45 s at 60°C, and 1.8 to 19 s at 63°C. In contrast to growth, the strain variability in thermal resistance was on average six times higher than the reproduction variability and more than ten times higher than the experimental variability. The strain variability was also 1.8 times higher (P < 0.05) than the effect of growth history. The combined effects of strain variability and growth history on D value explained all of the variability as found in the literature, although with bias. Based on an illustrative milk-processing chain, strain variability caused ∼2-log10 differences in growth between the most and least robust strains and >10-log10 differences after thermal treatment. IMPORTANCE Accurate control and realistic prediction of shelf life is complicated by the natural diversity among microbial strains, and limited information on microbiological variability is available for spoilage microorganisms. Therefore, the objectives of the present study were to quantify strain variability, reproduction (biological) variability, and experimental variability with respect to the growth and thermal inactivation kinetics of Lactobacillus plantarum and to quantify the variability in thermal resistance attributed to growth history. The quantitative knowledge obtained on experimental, reproduction, and strain variabilities can be used to improve experimental designs and to adequately select strains for challenge growth and inactivation tests. Moreover, the integration of strain variability in prediction of microbial growth and inactivation kinetics will result in more realistic predictions of L. plantarum dynamics along the food production chain.
Collapse
Affiliation(s)
- D C Aryani
- Top Institute Food and Nutrition, Wageningen, The Netherlands Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - H M W den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - M H Zwietering
- Top Institute Food and Nutrition, Wageningen, The Netherlands Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| |
Collapse
|
10
|
Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV). Food Res Int 2015; 74:151-159. [DOI: 10.1016/j.foodres.2015.04.046] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Revised: 04/13/2015] [Accepted: 04/17/2015] [Indexed: 11/21/2022]
|
11
|
Augusto PE, Ibarz A, Cristianini M. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.02.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|