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Jaeger I, Köhn CR, Evans JD, Frazzon J, Renault P, Kothe CI. Nutritional and microbial profiles of ripened plant-based cheese analogs collected from the European market. Food Res Int 2024; 191:114724. [PMID: 39059920 DOI: 10.1016/j.foodres.2024.114724] [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: 04/13/2024] [Revised: 06/30/2024] [Accepted: 07/02/2024] [Indexed: 07/28/2024]
Abstract
Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples. Compared to dairy cheeses, plant-based cheeses share similarities in lipid content, but their fatty acid profiles diverge significantly, with higher ratio of mono- and polyunsaturated fatty acids such as oleic and linoleic acids. We also investigated the microbiota of these analog products, employing a culture-dependent and -independent approaches. We identified a variety of microorganisms in the plant-based cheeses, with Lactococcus lactis and Leuconostoc mesenteroides being the dominant bacterial species, and Geotrichum candidum and Penicillium camemberti the dominant fungal species. Most of the species characterized are similar to those present in dairy cheeses, suggesting that they have been inoculated as culture starters to contribute to the sensorial acceptance of plant-based cheeses. However, we also identify several species that are possibly intrinsic to plant matrices or originate from the production environment, such as Pediococcus pentosaceus and Enterococcus spp. This coexistence of typical dairy-associated organisms with plant associated species highlights the potential microbial dynamics inherent in the production of plant-based cheese. These findings will contribute to a better understanding of plant-based cheese alternatives, enable the development of sustainable products, and pave the way for future research exploring the use of plant-based substrates in the production of cheese analogues.
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Affiliation(s)
- Isabela Jaeger
- Food Science Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil; Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France
| | - Cecília R Köhn
- Food Science Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Joshua D Evans
- Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark
| | - Jeverson Frazzon
- Food Science Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Pierre Renault
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France
| | - Caroline Isabel Kothe
- Université Paris-Saclay, INRAE, Micalis Institute, 78350 Jouy-en-Josas, France; Sustainable Food Innovation Group, The Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Denmark.
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Dey S, Santra M, Choudhury M, Ghosh AR, Samanta P. Food waste generation and its industrial utilization: An overview. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024:10.1007/s11356-024-34252-3. [PMID: 38990261 DOI: 10.1007/s11356-024-34252-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 07/02/2024] [Indexed: 07/12/2024]
Abstract
Food waste is produced for intended human consumption and is normally lost, discharged, contaminated, or finally degraded. The rising problem of food waste is increasing rapidly, so every sector is involved in minimizing food waste generation as well as waste management from collection to disposal, and scientists are developing the best eco-friendly and sustainable solutions for all sectors in the food supply chain, from the agricultural sector to the industrial sector and even up to the retailer to human consumption. Sustainable management is needed for the food wastes in the agricultural and industrial sectors, which are a major burning headache for environmentalists, health departments, and the government all over the earth. Various strategies can be employed to effectively control food waste, and these strategies can be ranked in a manner similar to the waste management hierarchy. The most desirable options involve the act of avoiding and donating edible portions to social agencies. Food waste is utilized in industrial operations to produce biofuels or biopolymers. The next stages involve the retrieval of nutrients and the sequestration of carbon through composting. The government implements appropriate management practices, laws, and orders to minimize food waste generation. Different contemporary methods are utilized to produce biofuel utilizing various types of food waste. In order for composting techniques to recover nutrients and fix carbon, food waste must be processed. Both the management of food waste and the creation of outgrowths utilizing biomaterials require additional study. This review aims to present a comprehensive analysis of the ongoing discourse surrounding the definitions of food waste, the production and implementation of methods to reduce it, the emergence of conversion technologies, and the most recent trends.
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Affiliation(s)
- Sukhendu Dey
- Department of Environmental Science, The University of Burdwan, Burdwan, West Bengal, 713104, India
| | - Megha Santra
- Department of Environmental Science, The University of Burdwan, Burdwan, West Bengal, 713104, India
| | - Moharana Choudhury
- Environmental Research and Management Division, Voice of Environment (VoE), Guwahati, Assam, India
| | - Apurba Ratan Ghosh
- Department of Environmental Science, The University of Burdwan, Burdwan, West Bengal, 713104, India
| | - Palas Samanta
- Department of Environmental Science, University of North Bengal, Sukanta Mahavidyalaya, Dhupguri, 735210, West Bengal, India.
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Hashim NT, Babiker R, Rahman MM, Mohamed R, Priya SP, Chaitanya NCSK, Islam MS, Gobara B. Natural Bioactive Compounds in the Management of Periodontal Diseases: A Comprehensive Review. Molecules 2024; 29:3044. [PMID: 38998994 PMCID: PMC11242977 DOI: 10.3390/molecules29133044] [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: 06/04/2024] [Revised: 06/22/2024] [Accepted: 06/23/2024] [Indexed: 07/14/2024] Open
Abstract
Periodontal diseases, chronic inflammatory conditions affecting oral health, are primarily driven by microbial plaque biofilm and the body's inflammatory response, leading to tissue damage and potential tooth loss. These diseases have significant physical, psychological, social, and economic impacts, necessitating effective management strategies that include early diagnosis, comprehensive treatment, and innovative therapeutic approaches. Recent advancements in biomanufacturing have facilitated the development of natural bioactive compounds, such as polyphenols, terpenoids, alkaloids, saponins, and peptides, which exhibit antimicrobial, anti-inflammatory, and tissue regenerative properties. This review explores the biomanufacturing processes-microbial fermentation, plant cell cultures, and enzymatic synthesis-and their roles in producing these bioactive compounds for managing periodontal diseases. The integration of these natural compounds into periodontal therapy offers promising alternatives to traditional treatments, potentially overcoming issues like antibiotic resistance and the disruption of the natural microbiota, thereby improving patient outcomes.
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Affiliation(s)
- Nada Tawfig Hashim
- RAK-College of Dental Sciences, RAK Medical & Health Sciences University, Ras Al Khaimah P.O. Box 12973, United Arab Emirates; (M.M.R.); (R.M.); (S.P.P.); (N.C.C.); (M.S.I.)
| | - Rasha Babiker
- RAK-College of Medical Sciences, RAK Medical & Health Sciences University, Ras Al Khaimah P.O. Box 11172, United Arab Emirates;
| | - Muhammed Mustahsen Rahman
- RAK-College of Dental Sciences, RAK Medical & Health Sciences University, Ras Al Khaimah P.O. Box 12973, United Arab Emirates; (M.M.R.); (R.M.); (S.P.P.); (N.C.C.); (M.S.I.)
| | - Riham Mohamed
- RAK-College of Dental Sciences, RAK Medical & Health Sciences University, Ras Al Khaimah P.O. Box 12973, United Arab Emirates; (M.M.R.); (R.M.); (S.P.P.); (N.C.C.); (M.S.I.)
| | - Sivan Padma Priya
- RAK-College of Dental Sciences, RAK Medical & Health Sciences University, Ras Al Khaimah P.O. Box 12973, United Arab Emirates; (M.M.R.); (R.M.); (S.P.P.); (N.C.C.); (M.S.I.)
| | - Nallan CSK Chaitanya
- RAK-College of Dental Sciences, RAK Medical & Health Sciences University, Ras Al Khaimah P.O. Box 12973, United Arab Emirates; (M.M.R.); (R.M.); (S.P.P.); (N.C.C.); (M.S.I.)
| | - Md Sofiqul Islam
- RAK-College of Dental Sciences, RAK Medical & Health Sciences University, Ras Al Khaimah P.O. Box 12973, United Arab Emirates; (M.M.R.); (R.M.); (S.P.P.); (N.C.C.); (M.S.I.)
| | - Bakri Gobara
- Faculty of Dentistry, University of Khartoum, Khartoum 11115, Sudan;
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Yilmaz EA, Yalçin H, Polat Z. Antimicrobial effects of laurel extract, laurel essential oil, zahter extract, and zahter essential oil on chicken wings contaminated with Salmonella Typhimurium. Vet Med Sci 2024; 10:e1445. [PMID: 38652025 PMCID: PMC11037249 DOI: 10.1002/vms3.1445] [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: 01/05/2024] [Revised: 03/01/2024] [Accepted: 03/24/2024] [Indexed: 04/25/2024] Open
Abstract
BACKGROUND This study aimed to evaluate the antimicrobial effects of zahter extract, zahter essential oil, laurel extract, and laurel essential oil on Salmonella Typhimurium inoculated on chicken wings. METHODS A total of 10 groups, including eight study groups and two control groups were formed, consisting of zahter extract and zahter essential oil and laurel extract and laurel essential oil in different proportions. In the study, laurel extract at 6.4% and 12.8% concentrations, laurel essential oil at 0.2% and 0.4% concentrations, zahter extract at 0.2% and 0.4% concentrations, and zahter essential oil at 0.2% and 0.4% concentrations were used. RESULTS The broth microdilution method was used to evaluate the antimicrobial activity of the extract and essential oils on the S. Typhimurium. Minimum inhibitory concentrations of the extracts and essential oils used in the study against S. Typhimurium were determined. The highest inhibitory effect on S. Typhimurium was observed in the 0.4% laurel essential oil group. It was determined that the inhibitory effect increased as the concentration of laurel essential oil increased. In addition, the antimicrobial activity of zahter essential oil is less inhibitory than the laurel extract, laurel essential oil, and zahter extract. CONCLUSION According to the results of this study, it has been revealed that extracts and essential oils obtained from zahter and laurel plants, which have been shown to be natural antimicrobial, can be used in foods as an alternative to chemical additives. To develop research results, the applicability of these extracts and essential oils in different foodstuffs should be examined using different ingredients and concentrations.
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Affiliation(s)
- Ezgi Ayan Yilmaz
- Department of Food Hygiene and TechnologyFaculty of Veterinary MedicineBurdur Mehmet Akif Ersoy UniversityBurdurTürkiye
| | - Halil Yalçin
- Department of Food Hygiene and TechnologyFaculty of Veterinary MedicineBurdur Mehmet Akif Ersoy UniversityBurdurTürkiye
| | - Zübeyde Polat
- Department of Food Hygiene and TechnologyFaculty of Veterinary MedicineBurdur Mehmet Akif Ersoy UniversityBurdurTürkiye
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Zhao G, Liu C, Li L, Li J, Wang J, Fan X, Zheng X. Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing. Int J Biol Macromol 2024; 262:129993. [PMID: 38325684 DOI: 10.1016/j.ijbiomac.2024.129993] [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: 06/09/2023] [Revised: 01/09/2024] [Accepted: 02/03/2024] [Indexed: 02/09/2024]
Abstract
Fermentation plays a crucial role in traditional Chinese mianpi processing, where short-term natural fermentation (within 24 h) is considered advantageous for mianpi production. However, the influence of short-term natural fermentation on the properties of wheat starch is not explored yet. Hence, structural characteristics and paste properties of wheat starch during natural fermentation were investigated in this study. The findings revealed that fermenting for 24 h had a slight effect on the morphology of wheat starch but significantly decreased the particle size of starch. Compared to native wheat starch, the enzyme activity produced during fermentation may destroy the integrity of starch granules, resulting in a lower molecular weight but higher relative crystallinity and orderliness of starch. After 24 h of natural fermentation, higher solubility and swelling power were obtained compared to non-fermentation. Regarding paste properties, fermented starches exhibited higher peak viscosity and breakdown, along with lower final viscosity, tough viscosity, and setback. Furthermore, the hardness, gel strength, G', and G" decreased after fermentation. Clarifying changes in starch during the short-term natural fermentation process could provide theoretical guidance for improving the quality and production of short-term naturally fermented foods such as mianpi, as discussed in this study.
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Affiliation(s)
- Guiting Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jie Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiasheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangqi Fan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
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van Wyk N. Current Research on Flavor Compounds in Fermented Food Products. Foods 2024; 13:730. [PMID: 38472843 DOI: 10.3390/foods13050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/12/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia
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