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Stănciuc N, Borda D, Gurgu-Grigore L, Cotârleț M, Vasile AM, Nistor OV, Dumitrașcu L, Pihurov M, Păcularu-Burada B, Bahrim GE. Lactiplantibacillus plantarum MIUG BL21 paraprobiotics: Evidences on inactivation kinetics and their potential as cytocompatible and antitumor alternatives. Food Chem X 2024; 21:101114. [PMID: 38298354 PMCID: PMC10828639 DOI: 10.1016/j.fochx.2024.101114] [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: 08/14/2023] [Revised: 11/30/2023] [Accepted: 01/01/2024] [Indexed: 02/02/2024] Open
Abstract
Two new -biotics concepts, such as paraprobiotics and postbiotics were introduced, with beneficial effects beyond the viability of probiotic. In this study, the effect of individual (thermal, ohmic heating, high pressure, and ultrasound) and combined (ohmic, high pressure and ultrasound in combination with heating) treatments on the inactivation kinetics of Lactiplantibacillus plantarum was investigated. Different inactivation rates were obtained, up to 8.18 after 10 min at 90 °C, 2.07 after 15 min at a voltage gradient of 20 V/cm, 6.62 after 10 min at 600 MPa and 3.6 after ultrasound treatment for 10 min at 100 % amplitude. The experimental data were fitted to Weibullian model proposed by Peleg, allowing to estimate the inactivation rate coefficient (b) and the shape of the inactivation curves (n). At lower concentration, the samples showed both cytocompatibility and antiproliferative effect, stimulating the cell proliferation on both murine fibroblast and human colorectal adenocarcinoma cell lines.
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Affiliation(s)
- Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Daniela Borda
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Leontina Gurgu-Grigore
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Mihaela Cotârleț
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Aida Mihaela Vasile
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Oana Viorela Nistor
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Marina Pihurov
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Bogdan Păcularu-Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
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Gonçalves DJR, Costa NDA, Amaral E Paiva MJD, Oliveira VCD, Maia NMA, Magalhães IS, Borges LLR, Stringheta PC, Martins EMF, Vieira ÉNR, Rojas ML, Leite Júnior BRDC. Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality. Food Res Int 2023; 173:113374. [PMID: 37803711 DOI: 10.1016/j.foodres.2023.113374] [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: 05/03/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to evaluate the effects of ultrasound (US) on the drying acceleration of potentially probiotic guava, including its impact on drying kinetics, probiotic (Lacticaseibacillus rhamnosus GG) viability, and functional quality of the product during drying. To perform US pre-treatments, one group of samples were first pre-treated by US (38 W/L, 25 kHz) for 15 and 30 min and then immersed in the probiotic solution for 15 or 30 min, and another group of samples were submerged in the probiotic solution simultaneously applying US (US-assisted) for 15 and 30 min. After pre-treatments, the samples were convectively dried at 60 °C. Based on the results, all US pre-treatments improved the drying rate (up to 59%) and reduced the drying time (up to 31%) to reach 25% moisture compared to non-sonicated samples. The reduction in drying time (from ∼6 h to ∼4 h for US pre-treated samples) was crucial for maintaining the probiotic viability in the dehydrated guavas. These samples showed counts of 6.15 to 7.00 CFU∙g-1 after 4 h, while the control samples reached counts of 4.17 to 4.45 CFU∙g-1 after 6 h. US pre-treatment did not affect the color parameters of the samples before drying (p > 0.05). The functional compounds were reduced during drying (p < 0.05), however, all US pre-treated samples had lower reductions in vitamin C content (up to 20%), phenolic compounds (up to 41%) and antioxidant capacity (up to 47%) compared to control samples (up to 52%, 81% and 61%, respectively). Therefore, US pre-treatment (highlighting the US-assisted probiotic incorporation for 30 min) reduced the drying time for guava slices and minimized the thermal impact on probiotic viability and functional compounds, being a strategy to produce potentially probiotic dehydrated guava.
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Affiliation(s)
| | | | | | | | | | | | | | - Paulo César Stringheta
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
| | | | | | - Meliza Lindsay Rojas
- Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte, Trujillo, Peru
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Salar FJ, Periago PM, Agulló V, García-Viguera C, Fernández PS. High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage. Foods 2021; 10:2416. [PMID: 34681464 PMCID: PMC8535227 DOI: 10.3390/foods10102416] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/05/2021] [Accepted: 10/09/2021] [Indexed: 12/20/2022] Open
Abstract
The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.
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Affiliation(s)
- Francisco J. Salar
- Phytochemistry and Healthy Foods Lab (LabFAS), Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain; (F.J.S.); (V.A.)
| | - Paula M. Periago
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (P.M.P.); (P.S.F.)
- Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC/UPCT, 30100 Murcia, Spain
| | - Vicente Agulló
- Phytochemistry and Healthy Foods Lab (LabFAS), Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain; (F.J.S.); (V.A.)
| | - Cristina García-Viguera
- Phytochemistry and Healthy Foods Lab (LabFAS), Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain; (F.J.S.); (V.A.)
- Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC/UPCT, 30100 Murcia, Spain
| | - Pablo S. Fernández
- Agronomic Engineering Department, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain; (P.M.P.); (P.S.F.)
- Associated Unit of Food Quality and Risk Assessment CEBAS-CSIC/UPCT, 30100 Murcia, Spain
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Zhao Q, Yuan Q, Gao C, Wang X, Zhu B, Wang J, Sun X, Ma T. Thermosonication Combined with Natural Antimicrobial Nisin: A Potential Technique Ensuring Microbiological Safety and Improving the Quality Parameters of Orange Juice. Foods 2021; 10:1851. [PMID: 34441628 PMCID: PMC8393855 DOI: 10.3390/foods10081851] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/07/2021] [Indexed: 11/29/2022] Open
Abstract
Currently, thermal pasteurisation (TP) remains the most widely applied technique for commercial orange juice preservation; however, a high temperature causes adverse effects on the quality attributes of orange juice. In order to explore a novel non-thermal sterilization method for orange juice, the impacts of thermosonication combined with nisin (TSN) and TP treatments on the quality attributes including microbial and enzyme inactivation and the physicochemical, nutritional, functional, and sensory qualities of orange juice were studied. Both TP and TSN treatments achieved desirable bactericidal and enzyme inactivation effects, and nisin had a significant synergistic lethal effect on aerobic bacteria in orange juice (p < 0.05). Additionally, TSN treatment significantly improved the color attributes of orange juice and well maintained its physicochemical properties and sensory quality. More importantly, TSN treatment significantly increased the total polyphenols content (TPC) and total carotenoids (TC) by 10.03% and 20.10%, increased the ORAC and DPPH by 51.10% and 10.58%, and the contents of total flavonoids and ascorbic acid were largely retained. Correlation analysis of antioxidant activity showed that the ORAC and scavenging ability of DPPH radicals of orange juice are mainly attributed to TC and TPC. These findings indicate that TSN shows great potential application value, which could guarantee the microbiological safety and improve the quality attributes of orange juice.
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Affiliation(s)
| | | | | | | | | | | | | | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Xianyang 712100, China; (Q.Z.); (Q.Y.); (C.G.); (X.W.); (B.Z.); (J.W.); (X.S.)
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Asaithambi N, Singh SK, Singha P. Current status of non-thermal processing of probiotic foods: A review. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110567] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Geraldi MV, Betim Cazarin CB, Dias-Audibert FL, Pereira GA, Carvalho GG, Kabuki DY, Catharino RR, Pastore GM, Behrens JH, Cristianini M, Maróstica Júnior MR. Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110548] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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