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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Ropelewska E, Sabanci K, Aslan MF. Preservation effects evaluated using innovative models developed by machine learning on cucumber flesh. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04016-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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The Effect of Sodium Total Substitution on the Quality Characteristics of Green Pickled Tomatoes ( Solanum lycopersicum L.). Molecules 2022; 27:molecules27051609. [PMID: 35268710 PMCID: PMC8911622 DOI: 10.3390/molecules27051609] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/23/2022] [Accepted: 02/27/2022] [Indexed: 02/04/2023] Open
Abstract
Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl2 on physicochemical and microbiological quality; bioactive compounds; and microstructural, textural, and sensorial properties of fresh and pickled green tomatoes during 28 days of fermentation. By the means of physicochemical composition, the NaCl addition induced the most stable characteristics for the pickles compared to the other two types of salts. The content of total flavonoids in green pickled tomatoes with NaCl (34.72 ± 0.43 mg CE/g DW) was significantly lower compared with the control sample (63.80 ± 0.55 mg CE/g DW). The total number of lactic acid bacteria (LAB) at the final stage of fermentation varied between 4.11 and 4.63 log CFU for all variants. The textural analysis revealed that the NaCl has the lowest influence on the textural parameters. Finally, the overall acceptance of green pickled tomatoes containing KCl and MgCl2 was found to be proper to be consumed as a substitute for pickles with NaCl.
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Zhao N, Yang B, Lu W, Liu X, Zhao J, Ge L, Zhu Y, Lai H, Paul Ross R, Chen W, Zhang H. Divergent role of abiotic factors in shaping microbial community assembly of paocai brine during aging process. Food Res Int 2020; 137:109559. [DOI: 10.1016/j.foodres.2020.109559] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 12/18/2019] [Accepted: 07/15/2020] [Indexed: 01/31/2023]
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Pectin degrading enzymes and their inhibitors in brined amla (Phyllanthus emblica) and lemon (Citrus limon (L.) fruits during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00271-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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McMurtrie EK, Johanningsmeier SD, Breidt F, Price RE. Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines. J Food Sci 2019; 84:1129-1137. [PMID: 30994935 DOI: 10.1111/1750-3841.14600] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 02/28/2019] [Accepted: 02/28/2019] [Indexed: 11/28/2022]
Abstract
Commercial fermentation for bulk preservation of cucumbers relies on natural microbiota and approximately 1 M sodium chloride (NaCl) brines, resulting in large volumes of high-salt wastewater. An alternative process utilizing 0.1 M calcium chloride (CaCl2 ) as the only salt was developed to eliminate NaCl from fermentation brines for reduced environmental impact. This study determined the effect of brine acidification on the fermentation microbiota and texture quality of cucumbers fermented in CaCl2 brines. Cucumber fermentations were conducted in sealed glass jars for six independent lots of cucumbers in a randomized complete block design with a full-factorial treatment structure for brine acidification (acetic acid, hydrochloric acid, or nonacidified) and brining salt (1 M NaCl or 0.1 M CaCl2 ). Enterobacteriaceae spp. survived longer and were >1 log colony forming units/mL higher in fermenting cucumbers than in brines. Addition of 25 mM acetic acid to fermentation brines (but not the addition of hydrochloric acid at the same pH) reduced Enterobacteriaceae spp. in brines and cucumbers (P < 0.002) during the initiation of fermentation for both brining salts. However, acidification had no effect on texture quality of fermented cucumbers (P = 0.8235). Despite differences in early fermentation microbiota, fermentation of cucumbers in calcium chloride brines under controlled conditions, with or without acidification, resulted in high retention of tissue firmness. These results differ from fermentations in a commercial setting initiated in brines of neutral pH, indicating that production variables, such as air exposure, interact with brining in CaCl2 to negatively affect the texture quality of fermented cucumbers. PRACTICAL APPLICATION: This study examined the effects of initial brine acidification on the course of lactic acid fermentation and resulting texture quality of cucumbers fermented in calcium or sodium salt brines. Fermentation brines containing acetic acid (the acid in vinegar) reduced the pH of the cucumber and the soil-associated Enterobacteriaceae spp. most rapidly, and favored the conversion of sugars to lactic acid. Interestingly, the texture quality was not affected by brine acidification, and all cucumbers fermented in calcium brines in the absence of air retained their firmness during fermentation and bulk storage.
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Affiliation(s)
- Erin K McMurtrie
- Dept. of Food, Bioprocessing and Nutrition Sciences, North Carolina State Univ., 400 Dan Allen Drive, Box 7624, Raleigh, NC, 27695, U.S.A
| | - Suzanne D Johanningsmeier
- Food Science Research Unit, U.S. Dept. of Agriculture, Agricultural Research Service, SEA, North Carolina State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, U.S.A
| | - Fred Breidt
- Food Science Research Unit, U.S. Dept. of Agriculture, Agricultural Research Service, SEA, North Carolina State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, U.S.A
| | - Robert E Price
- Food Science Research Unit, U.S. Dept. of Agriculture, Agricultural Research Service, SEA, North Carolina State Univ., 322 Schaub Hall, Box 7624, Raleigh, NC, 27695-7624, U.S.A
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Dupree DE, Price RE, Burgess BA, Andress EL, Breidt F. Effects of Sodium Chloride or Calcium Chloride Concentration on the Growth and Survival of Escherichia coli O157:H7 in Model Vegetable Fermentations. J Food Prot 2019; 82:570-578. [PMID: 30907663 DOI: 10.4315/0362-028x.jfp-18-468] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS NaCl and CaCl2 concentrations affected LAB and STEC strains differently. Growth rates at 6% NaCl were reduced for STEC more than LAB in vegetable broth. Extent of growth was reduced for STEC versus LAB for most vegetable fermentations. Death rates were minimally affected by salt type or concentration with lactic acid. Correlations between salt and STEC die-off were inconsistent for fermentation.
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Affiliation(s)
- Dorothy E Dupree
- 1 Department of Foods and Nutrition, University of Georgia, 305 Sanford Drive, Athens, Georgia 30602
| | - Robert E Price
- 2 U.S. Department of Agriculture, Agricultural Research Service, Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695
| | - Breanne A Burgess
- 3 Department of Molecular and Structural Biochemistry, North Carolina State University, 128 Polk Hall, Box 7622, Raleigh, North Carolina 27695, USA
| | - Elizabeth L Andress
- 1 Department of Foods and Nutrition, University of Georgia, 305 Sanford Drive, Athens, Georgia 30602
| | - Frederick Breidt
- 2 U.S. Department of Agriculture, Agricultural Research Service, Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, North Carolina 27695
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