Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, and Bifidobacterium animalis subsp. lactis after In Vitro Digestion

Probiotics can ameliorate type 2 diabetes mellitus (T2DM) via several mechanisms such as by decreasing inflammatory cytokines and increasing pancreatic β-cell functions. Another targeted mechanism for managing T2DM involves inhibiting α-amylase and α-glucosidase, which exhibit antioxidant activity and affect carbohydrate metabolism by delaying carbohydrate digestion, thus mitigating glucose in the circulation. Dairy products are effective matrices for delivering probiotics through the gastrointestinal tract. We compared the viability and antioxidant activity of the probiotics Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus GG, and Bifidobacterium animalis subsp. lactis in yogurt ice cream after in vitro digestion and compared α-amylase and α-glucosidase inhibition activities. Lacticaseibacillus rhamnosus GG had the highest viability after in vitro digestion (oral, gastric, and intestinal). Lactobacillus acidophilus LA-5 and Lacticaseibacillus rhamnosus GG exhibited the highest percentages of α-glucosidase (16.37% ± 0.32%) and α-amylase (41.37% ± 0.61%) inhibition. Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 showed the highest antioxidant activities via the α,α-diphenyl-β-picrylhydrazyl free radical-scavenging method and ferric-reducing antioxidant power assay, respectively. These findings suggest that yogurt ice cream can provide a suitable matrix for the delivery of probiotics from dairy culture to promote intestinal homeostasis with probiotic benefits in the host as well as a potential functional food to help reduce postprandial hyperglycaemia.

Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota

Nowadays, it is evident that food ingredients have different roles and distinct health benefits to the consumer. Over the past years, the interest in functional foods, especially those targeting gut health, has grown significantly. The use of industrial byproducts as a source of new functional and sustainable ingredients as a response to such demands has raised interest. However, the properties of these ingredients can be affected once incorporated into different food matrices. Therefore, when searching for the least costly and most suitable, beneficial, and sustainable formulations, it is necessary to understand how such ingredients perform when supplemented in different food matrices and how they impact the host's health. As proposed in this manuscript, the ingredients' properties can be first evaluated using in vitro gastrointestinal tract (GIT) simulation models prior to validation through human clinical trials. In vitro models are powerful tools that mimic the physicochemical and physiological conditions of the GIT, enabling prediction of the potentials of functional ingredients per se and when incorporated into a food matrix. Understanding how newly developed ingredients from undervalued agro-industrial sources behave as supplements supports the development of new and more sustainable functional foods while scientifically backing up health-benefits claims.

Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology

Response surface methodology was used to optimize the chestnut beverage production under the effect of the independent variables including dilution rate (x ₁ ), dilution temperature (x ₂ ), pasteurization time (x ₃ ) and pasteurization temperature (x ₄ ). The experiments were based on a central composite design with linear and quadratic models employed to study the combined effects of four independent variables. The responses were selected with functional properties such as antioxidative attributes and total phenolic content. The optimal conditions (x ₁ , x ₂ , x ₃ and x ₄ ) determined for development of chestnut based functional beverage were a dilution rate of 25.19 g/100 mL, a dilution temperature of 37.562 °C, a pasteurization time of 24.996 min. and a pasteurization temperature of 84.433 °C. After comparing the predicted and experimental results, the multi-response surface methodology was more stable with a good correlation for a functional chestnut beverage.

Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage

The effect of chestnut flour (Castanea sativa Mill) on L. plantarum viability and physicochemical characteristics in a dry-cured sausage (Longaniza de Pascua) during storage is discussed. Four batches were prepared: CL with 3% chestnut flour added; CPL with 3% chestnut flour and 8.5 log CFU/g L. plantarum added; PL with 8.5 log CFU/g L. plantarum added and L, the batch control. The sausages were stored at 4 °C and 20 °C, and vacuum packed for 43 d. L. plantarum viability was affected by storage time (P < 0.001). However, higher L. plantarum counts at the final of storage were reached due to chestnut flour addition (P < 0.001). At room storage, chestnut flour caused a higher increase in TBARS values (P = 0.022). Nevertheless, all lipid oxidation treatments were in the range of accepted values at the sensory detection level. In conclusion, Longaniza de Pascua can be kept at 4 °C or 20 °C for 43 d without causing any rancidity problems.

Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation

Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic bacteria. A total of 133 isolates of lactic acid bacteria (LAB) isolated from Miang were evaluated for probiotic potential. Among them, 5 strains showed high tolerance to bile and acidic conditions and were selected for further evaluation. All selected strains showed inhibitory activity against human pathogens, including Bacillus cereus, Staphylococcus aureus, and Salmonella ser. Typhimurium. Nucleotide sequences analysis of the 16S rRNA gene revealed that 3 isolates were identified as Lactobacillus pentosus; the remaining were L. plantarum and Pediococcus pentosaceus, respectively. All 5 strains showed a high survival rate of more than 90% when exposed to simulated gastrointestinal conditions and were also susceptible to antibiotics such as erythromycin, tetracycline, and gentamycin, and resistant to vancomycin, streptomycin, and polymycin. In addition, the selected isolates exhibited different degrees of cell surface hydrophobicity (58.3–92.9%) and auto-aggregation (38.9–46.0%). The antioxidant activity reflected in DPPH scavenging activities of viable cells and their cell-free culture supernatants (CFCS) were also found in selected LAB isolates. Moreover, selected LAB isolates showed ability to grow on commercial prebiotics (GOS, FOS or XOS). The preliminary study of spray-drying using cyclodextrin as thermoprotectant suggested that all strains can be designed as a powdered formulation. L. pentosus A14-6 was the best strain, with high tolerance against simulated gastrointestinal conditions, high cell surface hydrophobicity, effective response to tested commercial oligosaccharides, especially XOS, and the highest cell antioxidant properties. L. pentosus A14-6 was therefore targeted for further applications in food and synbiotic applications.

Bioactive phenolic components and potential health effects of chestnut shell: A review

Chestnut kernels are often used for direct consumption; or processed to produce marron glacé, chestnut purée, and gluten-free products, while chestnut by-products (inner shell and outer shell) are treated as waste residues. Many in vivo and in vitro studies have proved how chestnut shell extract functions as an antioxidant and exhibits anticancer, anti-inflammatory, antidiabetic, and anti-obesity activities. This review introduces the main components of phenolic compounds in chestnut shells, traditional and modern extraction methods, and reported potential health effects. The aim is to have a better understanding of the functional active ingredients in chestnut shells and their value-added uses, to increase understanding of future applications of this agricultural and sideline product in the food, pharmaceutical, and cosmetic industries. PRACTICAL APPLICATIONS: In recent years, chestnut shells have become a hot research topic because of their rich bioactive ingredients. Due to the large amount of phenolic compounds in chestnut shells and their potential health functions (antioxidant, anticancer, antibacterial, anti-inflammatory, hypoglycemic, and treatment of obesity), extracts of chestnut shells have high biological value in the treatment of diseases. Therefore, this review introduces the main components of phenolic compounds in chestnut shells, traditional and modern extraction methods, and the potential health effects of these compounds. The aim of this review is to better understand the functional, active ingredients in chestnut shells and their value-added uses, and to increase understanding of future applications of this agricultural and sideline product in the food, pharmaceutical, and cosmetic industries.

Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk

Highlights

Consumers demand the purchase of fortified dairy products.Instrumental (color, texture) and sensorial attributes are critical tests for novel food.Almond milk has high nutritional value with unique textural and sensorial properties.Almond milk is an innovative and attractive additive in probiotic yogurt.

Abstract

In this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product's attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant (P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.