1
|
La Cava E, Di Clemente NA, Gerbino E, Sgroppo S, Gomez-Zavaglia A. Encapsulation of lactic acid bacteria in W 1/O/W 2 emulsions stabilized by mucilage:pectin complexes. Food Res Int 2024; 180:114076. [PMID: 38395576 DOI: 10.1016/j.foodres.2024.114076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Opuntia silvestri mucilage obtained from dried stems was explored as an emulsifier to prepare double emulsions aiming to encapsulate Lactiplantibacillus plantarum CIDCA 83114. W1/O/W2 emulsions were prepared using a two-step emulsification method. The aqueous phase (W1) consisted of L. plantarum CIDCA 83114, and the oil phase (O) of sunflower oil. The second emulsion was prepared by mixing the internal W1/O emulsion with the W2 phase, consisting of 4 % polysaccharides, formulated with different mucilage:(citric)pectin ratios. Their stability was assessed after preparation (day 0) and during storage at 4 °C (28 days). Determinations included creaming index, color, particle size, viscosity, turbidity, and bacterial viability, along with exposure to simulated gastrointestinal conditions. Significant differences were evaluated by analysis of variance (ANOVA) and Duncan's test (P < 0.05). After 28 days storage, bacterial viability in the W1/O/W2 emulsions was above 6 log CFU/mL for all the pectin:mucilage ratios. Emulsions containing mucilage and pectins showed lower creaming indices after 15 days, remaining stable until the end of the storage period. Formulations including 1:1 pectin:mucilage ratio exhibited the highest bacterial viability under simulated gastrointestinal conditions and were more homogeneous in terms of droplet size distributions at day 0, hinting at a synergistic effect between mucilage components (e.g., proteins, Ca2+) and pectin in stabilizing the emulsions. These results showed that Opuntia silvestri mucilage enhanced the stability of emulsions during refrigerated storage, highlighting its potential for encapsulating lactic acid bacteria. This presents an economical and natural alternative to traditional encapsulating materials.
Collapse
Affiliation(s)
- Enzo La Cava
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Natalia A Di Clemente
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Sonia Sgroppo
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina.
| |
Collapse
|
2
|
Oz E, Aoudeh E, Murkovic M, Toldra F, Gomez-Zavaglia A, Brennan C, Proestos C, Zeng M, Oz F. Heterocyclic aromatic amines in meat: Formation mechanisms, toxicological implications, occurrence, risk evaluation, and analytical methods. Meat Sci 2023; 205:109312. [PMID: 37625356 DOI: 10.1016/j.meatsci.2023.109312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/04/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023]
Abstract
Heterocyclic aromatic amines (HAAs) are detrimental substances can develop during the high-temperature cooking of protein-rich foods, such as meat. They are potent mutagens and carcinogens linked to an increased risk of various cancers. HAAs have complex structures with nitrogen-containing aromatic rings and are formed through chemical reactions between amino acids, creatin(in)e, and sugars during cooking. The formation of HAAs is influenced by various factors, such as food type, cooking temperature, time, cooking method, and technique. HAAs exert their toxicity through mechanisms like DNA adduct formation, oxidative stress, and inflammation. The research on HAAs is important for public health and food safety, leading to risk assessment and management strategies. It has also led to innovative approaches for reducing HAAs formation during cooking and minimizing related health risks. Understanding HAAs' chemistry and formation is crucial for developing effective ways to prevent their occurrence and protect human health. The current review presents an overview about HAAs, their formation pathways, and the factors influencing their formation. Additionally, it reviews their adverse health effects, occurrence, and the analytical methods used for measuring them.
Collapse
Affiliation(s)
- Emel Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye
| | - Eyad Aoudeh
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye
| | - Michael Murkovic
- Graz University of Technology, Faculty of Technical Chemistry, Chemical and Process Engineering and Biotechnology, Institute of Biochemistry, Petersgasse 12/II, 8010 Graz, Austria
| | - Fidel Toldra
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| | - Charles Brennan
- RMIT University, School of Science, Melbourne, VIC 3001, Australia; Riddet Institute, Palmerston North 4442, New Zealand
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens Zografou, 15784 Athens, Greece
| | - Maomao Zeng
- Jiangnan University, State Key Laboratory of Food Science and Technology, Wuxi 214122, China; Jiangnan University, International Joint Laboratory on Food Safety, Wuxi 214122, China
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye.
| |
Collapse
|
3
|
Gomez-Zavaglia A, Barros L, Prieto MA, Cassani L. Recent Progress in Understanding the Impact of Food Processing and Storage on the Structure-Activity Relationship of Fucoxanthin. Foods 2023; 12:3167. [PMID: 37685100 PMCID: PMC10487199 DOI: 10.3390/foods12173167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/17/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Fucoxanthin, a brown algae carotenoid, has attracted great interest because of its numerous biological activities supported by in vitro and in vivo studies. However, its chemical structure is susceptible to alterations when subjected to food processing and storage conditions, such as heat, oxygen, light, and pH changes. Consequently, these conditions lead to the formation of fucoxanthin derivatives, including cis-isomers, apo-fucoxanthinone, apo-fucoxanthinal, fucoxanthinol, epoxides, and hydroxy compounds, collectively known as degradation products. Currently, little information is available regarding the stability and functionality of these fucoxanthin derivatives resulting from food processing and storage. Therefore, enhancing the understanding of the biological effect of fucoxanthin derivatives is crucial for optimizing the utilization of fucoxanthin in various applications and ensuring its efficacy in potential health benefits. To this aim, this review describes the main chemical reactions affecting the stability of fucoxanthin during food processing and storage, facilitating the identification of the major fucoxanthin derivatives. Moreover, recent advancements in the structure-activity relationship of fucoxanthin derivatives will be critically assessed, emphasizing their biological activity. Overall, this review provides a critical updated understanding of the effects of technological processes on fucoxanthin stability and activity that can be helpful for stakeholders when designing processes for food products containing fucoxanthin.
Collapse
Affiliation(s)
- Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata RA1900, Argentina;
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain;
| | - Lucía Cassani
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain;
| |
Collapse
|
4
|
Cassani L, Prieto MA, Gomez-Zavaglia A. Effect of food-grade biopolymers coated Pickering emulsions on carotenoids' stability during processing, storage, and passage through the gastrointestinal tract. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
|
5
|
Ferreira TH, Maximiano P, Ureta M, Gomez-Zavaglia A, Simões PN. Molecular Simulation: a remarkable tool to study mechanisms of cell membrane preservation in probiotic bacteria. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2022.100985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
6
|
Abstract
Fruits and vegetables wastes (e.g., peel fractions, pulps, pomace, and seeds) represent ~16% of total food waste and contribute ~6% to global greenhouse gas emissions. The diversity of the fruit-horticultural production in several developing countries and the excess of certain fruits or vegetables in the months of greatest production offer unique opportunities for adding value to these wastes (co-products). Within the scope of the Circular Economy, valorization of such wastes for the production of innovative bio-ingredients can open great market opportunities if efficiently exploited. In this context, this review deals with the current situation of wastes arising from fruits and vegetables (availability, characterization) as sources of valuable ingredients (fiber, polyphenols, pigments) suitable to be incorporated into food, pharmaceutical and cosmeceutical products. In addition, an integral and systematic approach including the sustainable technologies generally used at both lab and industrial scale for efficient extraction of bioactive compounds from fruits and vegetables wastes are addressed. Overall, this review provides a general updated overview regarding the situation of fruits and vegetables chain supplies in the post-pandemic era, offering an integrative perspective that goes beyond the recovery of fiber and phytochemicals from the previous mentioned wastes and focuses on whole processes and in their social and economic impacts.
Collapse
Affiliation(s)
- Lucía Cassani
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA, CONICET), Mar del Plata, Argentina
- Departamento de Ingeniería Química y en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP), Mar del Plata, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
- *Correspondence: Andrea Gomez-Zavaglia
| |
Collapse
|
7
|
Cassani L, Marcovich NE, Gomez-Zavaglia A. Valorization of fruit and vegetables agro-wastes for the sustainable production of carotenoid-based colorants with enhanced bioavailability. Food Res Int 2022; 152:110924. [DOI: 10.1016/j.foodres.2021.110924] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 12/11/2021] [Accepted: 12/20/2021] [Indexed: 12/21/2022]
|
8
|
Simal-Gandara J, Agarwal T, Esteki M, Gomez-Zavaglia A, Xiao J. Editorial: Re-valorization of Food Losses and Food Co-products. Front Sustain Food Syst 2021. [DOI: 10.3389/fsufs.2021.779734] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
|
9
|
Ghibaudo F, Gerbino E, Hugo AA, Campo Dall' Orto V, Gomez-Zavaglia A. Fortification of water kefir with magnetite nanoparticles. Food Res Int 2021; 149:110650. [PMID: 34600652 DOI: 10.1016/j.foodres.2021.110650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/09/2021] [Accepted: 08/17/2021] [Indexed: 02/07/2023]
Abstract
The aim of this work was to evaluate the suitability of incorporating Fe3O4 (magnetite, M) NPs into water kefir (wKef) beverages. Magnetite NPs were synthesized and coated with pectins (cM), and incorporated into wKef beverages obtained by fermentation of a muscovado sugar solution with wKef grains. FeSO4, usually employed as fortifier, was used as a control. Four different beverages were analyzed: wKef, wKef-cM, wKef-M, wKef-FeSO4, indicating wKef beverages fortified with cM, M or FeSO4, respectively. Their stability was assessed by determining the viability of total lactic acid bacteria and yeasts, and the composition of saccharides along storage at 4 °C for up to 30 days. The toxicity of M and cM was evaluated in an in vivo model of Artemia salina. The absorption of iron was quantified by determining ferritin values on intestinal Caco-2/TC7 cells, and its internalization mechanisms, by employing inhibitors of endocytic pathways and quantifying ferritin. M and cM were non-toxic on Artemia salina up to 500 µg/mL, a toxicity even lower than that of FeSO4, which showed a LD50 of 304.08 µg/mL. After 30 days of storage, no significant decrease on yeasts viability was observed, and bacteria viability was above 6 log CFU/mL for the four beverages. In turn, sucrose decreased to undetectable values, concomitantly to an increase in the concentrations of glucose and fructose. Both wKef-M and wKef-cM led to a significant increase in the ferritin values (up to 2 folds) with regard to the basal state. The internalization of M NPs occurred via clathrins and caveolin pathways, whereas that of cM, by macropinocytosis. Safely incorporating M and cM NPs into wKef beverages appear as an innovative strategy for providing bioavailable iron aiming to ameliorate the nutritional status of populations at risk of iron deficiency (e.g., vegans).
Collapse
Affiliation(s)
- F Ghibaudo
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - E Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - A A Hugo
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - V Campo Dall' Orto
- Department of Analytical Chemistry and Physical Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Chemistry and Drug Metabolism Institute (IQUIMEFA, CONICET), Junín 956, RA 1113, Argentina
| | - A Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina.
| |
Collapse
|
10
|
Cassani L, Marcovich NE, Gomez-Zavaglia A. Seaweed bioactive compounds: Promising and safe inputs for the green synthesis of metal nanoparticles in the food industry. Crit Rev Food Sci Nutr 2021; 63:1527-1550. [PMID: 34407716 DOI: 10.1080/10408398.2021.1965537] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Scientific research on developing and characterizing eco-friendly metal nanoparticles (NPs) is an active area experiencing currently a systematic and continuous growth. A variety of physical, chemical and more recently biological methods can be used for the synthesis of metal nanoparticles. Among them, reports supporting the potential use of algae in the NPs green synthesis, contribute with only a minor proportion, although seaweed was demonstrated to perform as a successful reducing and stabilizing agent. Thus, the first part of the present review depicts the up-to-date information on the use of algae extracts for the synthesis of metal nanoparticles, including a deep discussion of the certain advantages as well as some limitations of this synthesis route. In the second part, the available characterization techniques to unravel their inherent properties such as specific size, shape, composition, morphology and dispersibility are comprehensively described, to finally focus on the factors affecting their applications, bioactivity, potential toxic impact on living organisms and incorporation into food matrices or food packaging, as well as future prospects. The present article identifies the key knowledge gap in a systematic way highlighting the critical next steps in the green synthesis of metal NPs mediated by algae.
Collapse
Affiliation(s)
- Lucía Cassani
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA, CCT-CONICET), Mar del Plata, Argentina.,Departamento de Ingeniería Química y en Alimentos - Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP), Mar del Plata, Argentina
| | - Norma E Marcovich
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA, CCT-CONICET), Mar del Plata, Argentina.,Departamento de Ingeniería Química y en Alimentos - Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP), Mar del Plata, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| |
Collapse
|
11
|
Romano N, Marro M, Marsal M, Loza-Álvarez P, Gomez-Zavaglia A. Fructose derived oligosaccharides prevent lipid membrane destabilization and DNA conformational alterations during vacuum-drying of Lactobacillus delbrueckii subsp. bulgaricus. Food Res Int 2021; 143:110235. [PMID: 33992348 DOI: 10.1016/j.foodres.2021.110235] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 02/08/2021] [Accepted: 02/14/2021] [Indexed: 11/26/2022]
Abstract
Dehydration of lactic acid bacteria for technological purposes conducts to multilevel damage of bacterial cells. The goal of this work was to determine at which molecular level fructose-oligosaccharides (FOS) and sucrose protect Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333 during the vacuum-drying process. To achieve this aim, the cultivability and metabolic activity of vacuum-dried bacteria were firstly determined (plate counting and absorbance kinetics). Then, the membrane integrity and fluidity were assessed using propidium iodide and Laurdan probes (general polarization -GP-), respectively. Finally, bacterial structural alterations were determined using high throughput methods (fluorescence confocal microscopy and Raman spectroscopy coupled to Multivariate Curve Resolution analysis -MCR-). The vacuum-drying process directly affected the microorganism's cultivability and membrane integrity. Non-dehydrated cells and sugar protected bacteria (both with FOS or sucrose) presented high GP values typical from the gel state, as well as phospholipids microdomains laterally organized along the cytoplasmic membrane. On the contrary, bacteria dehydrated without protectants presented low GP values and greater water penetration, associated with membrane destabilization. Raman spectroscopy of vacuum-dried cells revealed DNA conformational changes, B-DNA conformations being associated to non-dehydrated or sugar protected bacteria, and A-DNA conformations being higher in bacteria vacuum-dried without protectants. These results support the role of FOS and sucrose as protective compounds, not only acting at the membrane organizational level but also preventing conformational alterations of intracellular structures, like DNA.
Collapse
Affiliation(s)
- Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina.
| | - Monica Marro
- ICFO-Institut de Ciències Fotòniques, The Barcelona Institute of Science and Technology, Castelldefels, Barcelona, Spain.
| | - Maria Marsal
- ICFO-Institut de Ciències Fotòniques, The Barcelona Institute of Science and Technology, Castelldefels, Barcelona, Spain
| | - Pablo Loza-Álvarez
- ICFO-Institut de Ciències Fotòniques, The Barcelona Institute of Science and Technology, Castelldefels, Barcelona, Spain
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| |
Collapse
|
12
|
Faroux JM, Borba A, Ureta MM, Tymczyszyn EE, Gomez-Zavaglia A. A combined approach of electronic spectroscopy and quantum chemical calculations to assess model membrane oxidation pathways. NEW J CHEM 2021. [DOI: 10.1039/d1nj03685h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Assessment of lipid oxidation pathways using UV spectroscopy and quantum chemical calculations.
Collapse
Affiliation(s)
- J. M. Faroux
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - A. Borba
- CIEPQPF – Department of Chemical Engineering, University of Coimbra, P-3030-790 Coimbra, Portugal
| | - M. M. Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - E. E. Tymczyszyn
- Laboratorio de Microbiología Molecular – Departamento de Ciencia y Tecnología – Universidad Nacional de Quilmes, Bernal, Buenos Aires, Argentina
| | - A. Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| |
Collapse
|
13
|
Quintana G, Gerbino E, Alves P, Simões PN, Rúa ML, Fuciños C, Gomez-Zavaglia A. Microencapsulation of Lactobacillus plantarum in W/O emulsions of okara oil and block-copolymers of poly(acrylic acid) and pluronic using microfluidic devices. Food Res Int 2020; 140:110053. [PMID: 33648278 DOI: 10.1016/j.foodres.2020.110053] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 12/01/2022]
Abstract
Okara oil is a by-product remaining from defatting okara, the solid residue generated after extracting the aqueous fraction of grounded soybeans in the elaboration of soy beverages. The goal of this work was to encapsulate the probiotic Lactobacillus plantarum CIDCA 83114 into W/O emulsions composed of a block-copolymer constituted of pluronic® and acrylic acid (PPP12) and okara oil, prepared in microfluidic devices. For comparative purposes, alginate was also included as a second dispersed phase. Lactobacillus plantarum CIDCA 83114 was suspended in PPP12 or alginate giving rise to dispersed phases with different compositions, named I, II, III and IV. Controls were prepared by suspending microorganisms in water as dispersed phase. 6-carboxyfluorescein was added as bacterial marker in all the emulsions. The presence of green dyed bacteria in the dispersed phases, inside the droplets of the emulsions and the absence of fluorescence outside them, confirmed the complete encapsulation of bacteria in the dispersed phases. After being prepared, emulsions were freeze-dried. The exposure to gastric conditions did not lead to significant differences among the emulsions containing polymers. However, in all cases bacterial counts were significantly lower than those of the control. After exposing emulsions to the simulated intestinal environment, bacterial counts in assays I, II and III (emulsions composed of only one dispersed phase or of two dispersed phases with bacteria resuspended in the PPP12 one) were significantly greater than those of the control (p < 0.05) and no detectable microorganisms were observed for assay IV (emulsions composed of two dispersed phases with bacteria resuspended in the alginate one). In particular, bacterial cultivability in emulsions corresponding to assay I (only PPP12 as dispersed phase) exposed to the intestinal environment was 8.22 ± 0.02 log CFU/mL (2 log CFU higher than the values obtained after gastric digestion). These results support the role of PPP12 as an adequate co-polymer to protect probiotics from the gastric environment, enabling their release in the gut, with great potential for food or nutraceutical applications.
Collapse
Affiliation(s)
- Gabriel Quintana
- Center for Research and Development in Food Cryotechnology (CCT-Conicet La Plata, UNLP) RA-1900, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-Conicet La Plata, UNLP) RA-1900, Argentina
| | - Patricia Alves
- Univ Coimbra, CIEPQPF, Department of Chemical Engineering, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, 3030-790 Coimbra, Portugal
| | - Pedro Nuno Simões
- Univ Coimbra, CIEPQPF, Department of Chemical Engineering, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, 3030-790 Coimbra, Portugal
| | - María Luisa Rúa
- Biotechnology Group, CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain.
| | - Clara Fuciños
- Biotechnology Group, CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-Conicet La Plata, UNLP) RA-1900, Argentina.
| |
Collapse
|
14
|
Kilbride P, Meneghel J, Hugo A, Delettre J, Romano N, Morris J, Gomez-Zavaglia A, Passot S, Fonseca F. Fructose oligosaccharides as novel cryoprotectants for mammalian cells. Cryobiology 2020. [DOI: 10.1016/j.cryobiol.2020.10.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
15
|
Gomez-Zavaglia A, Mejuto JC, Simal-Gandara J. Corrigendum to "Mitigation of emerging implications of climate change on food production systems" [Food Res. Int. 134 (2020) 109256]. Food Res Int 2020; 137:109554. [PMID: 33233176 PMCID: PMC8445315 DOI: 10.1016/j.foodres.2020.109554] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
- A Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Buenos Aires, Argentina.
| | - J C Mejuto
- Department of Physical Chemistry, Faculty of Science, University of Vigo - Ourense Campus, Ourense, Spain.
| | - J Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo - Ourense Campus, Ourense, Spain.
| |
Collapse
|
16
|
Menezes FNDD, de Melo FHC, Vieira ARS, Almeida ÉTC, Lima MS, Aquino JS, Gomez-Zavaglia A, Magnani M, de Souza EL. Acerola (Malpighia glabra L.) and guava (Psidium guayaba L.) industrial processing by-products stimulate probiotic Lactobacillus and Bifidobacterium growth and induce beneficial changes in colonic microbiota. J Appl Microbiol 2020; 130:1323-1336. [PMID: 32808408 DOI: 10.1111/jam.14824] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/13/2020] [Accepted: 08/14/2020] [Indexed: 01/21/2023]
Abstract
AIMS This study evaluated whether by-products from industrial processing of acerola (Malpighia glabra L.; AB) and guava (Psidium guajava L.; GB) fruit may stimulate the growth and metabolism of probiotic Lactobacillus and Bifidobacterium and induce changes in human colonic microbiota. METHODS AND RESULTS The ability of non-digested and digested AB or GB to stimulate the growth ad metabolism of Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Bifidobacterium animalis subsp. lactis BB-12 was evaluated. Changes in populations of distinct bacterial groups of human colonic microbiota induced by digested AB and GB were evaluated using an in vitro colonic fermentation system. Non-digested and digested AB and GB favoured probiotic growth. No difference among counts of probiotics in media with glucose, fructooligosaccharides and non-digested and digested AB and GB was found during a 48-h cultivation. Cultivation of probiotics in media with non-digested and digested AB and GB resulted in decreased pH, increased organic acid production and sugar consumption over time. Digested AB and GB caused overall beneficial changes in abundance of Bifidobacterium spp., Lactobacillus-Enterococcus, Eubacterium rectall-Clostridium coccoides and Bacteroides-Provotella populations, besides to decrease the pH and increase the short-chain fatty acid production during a 24-h in vitro colonic fermentation. CONCLUSION AB and GB could be novel prebiotic ingredients because they can stimulate the growth and metabolism of probiotics and induce overall beneficial changes in human colonic microbiota. SIGNIFICANCE AND IMPACT OF THE STUDY AB and GB stimulated the growth and metabolism of probiotics, in addition to induce beneficial alterations in human colonic microbiota composition and increase short-chain fatty acid production. These results characterize AB and GB as potential prebiotic ingredients and fruit processing by-products as sources of added-value compounds.
Collapse
Affiliation(s)
- F N D D Menezes
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - F H C de Melo
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - A R S Vieira
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - É T C Almeida
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - M S Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - J S Aquino
- Laboratory of Experimental Nutrition, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - A Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT - CONICET La Plata), Buenos Aires, Argentina
| | - M Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | - E L de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| |
Collapse
|
17
|
Cassani L, Gomez-Zavaglia A, Jimenez-Lopez C, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Seaweed-based natural ingredients: Stability of phlorotannins during extraction, storage, passage through the gastrointestinal tract and potential incorporation into functional foods. Food Res Int 2020; 137:109676. [PMID: 33233253 DOI: 10.1016/j.foodres.2020.109676] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 08/03/2020] [Accepted: 09/06/2020] [Indexed: 12/13/2022]
Abstract
Adding value to seaweed by extracting their different bioactive compounds and incorporating them into foods represent an interesting and strategic approach to diversify the functional foods offer. However, once harvested, fresh seaweed must overcome a sequence of crucial steps to confer their biological activity. Pre-processing operations and extraction processes, as well as long-term storage, play important roles in improving or decreasing the phlorotannins content. In their way to the gut (biological target), phlorotannins are exposed to the human gastrointestinal tract (GIT), where the physiological pH and digestive enzymes can significantly affect the phlorotannins' stability and thus, alter their biological activity. Besides, the subsequent incorporation into foodstuffs could be limited due to sensory issues, as tannins have been associated with astringency and bitter taste, and thus effective phlorotannins doses may negatively affect the sensory attributes of foods. These drawbacks expose the need of applying smart strategies to develop a final product providing the necessary protective mechanisms to maintain the active molecular form of phlorotannins up to the consumption time, also controlling their release upon arrival to the gut. In this context, the impact of these technological processes (from pre-processing to the passage through the GIT) on phlorotannins stability, as well as the innovative developed approaches to overcome these issues will be deeply discussed in this review. Besides, recent findings related to the phlorotannins' health benefits will be pointed out. Special attention on the potential incorporation of phlorotannins into functional foods will be also put it on.
Collapse
Affiliation(s)
- Lucia Cassani
- Research Group of Food Engineering, Faculty of Engineering, National University of Mar del Plata, RA7600 Mar del Plata, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - Andrea Gomez-Zavaglia
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
| |
Collapse
|
18
|
Gomez-Zavaglia A, Mejuto JC, Simal-Gandara J. Mitigation of emerging implications of climate change on food production systems. Food Res Int 2020; 134:109256. [PMID: 32517948 PMCID: PMC7176580 DOI: 10.1016/j.foodres.2020.109256] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 03/25/2020] [Accepted: 04/17/2020] [Indexed: 02/01/2023]
Abstract
Crops, livestock and seafood are major contributors to global economy. Agriculture and fisheries are especially dependent on climate. Thus, elevated temperatures and carbon dioxide levels can have large impacts on appropriate nutrient levels, soil moisture, water availability and various other critical performance conditions. Changes in drought and flood frequency and severity can pose severe challenges to farmers and threaten food safety. In addition, increasingly warmer water temperatures are likely to shift the habitat ranges of many fish and shellfish species, ultimately disrupting ecosystems. In general, climate change will probably have negative implications for farming, animal husbandry and fishing. The effects of climate change must be taken into account as a key aspect along with other evolving factors with a potential impact on agricultural production, such as changes in agricultural practices and technology; all of them with a serious impact on food availability and price. This review is intended to provide critical and timely information on climate change and its implications in the food production/consumption system, paying special attention to the available mitigation strategies.
Collapse
Affiliation(s)
- A Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Buenos Aires Argentina.
| | - J C Mejuto
- Department of Physical Chemistry, Faculty of Science, University of Vigo - Ourense Campus, Ourense, Spain.
| | - J Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo - Ourense Campus, Ourense Spain.
| |
Collapse
|
19
|
Ureta MM, Martins GN, Figueira O, Pires PF, Castilho PC, Gomez-Zavaglia A. Recent advances in β-galactosidase and fructosyltransferase immobilization technology. Crit Rev Food Sci Nutr 2020; 61:2659-2690. [PMID: 32590905 DOI: 10.1080/10408398.2020.1783639] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The highly demanding conditions of industrial processes may lower the stability and affect the activity of enzymes used as biocatalysts. Enzyme immobilization emerged as an approach to promote stabilization and easy removal of enzymes for their reusability. The aim of this review is to go through the principal immobilization strategies addressed to achieve optimal industrial processes with special care on those reported for two types of enzymes: β-galactosidases and fructosyltransferases. The main methods used to immobilize these two enzymes are adsorption, entrapment, covalent coupling and cross-linking or aggregation (no support is used), all of them having pros and cons. Regarding the support, it should be cost-effective, assure the reusability and an easy recovery of the enzyme, increasing its stability and durability. The discussion provided showed that the type of enzyme, its origin, its purity, together with the type of immobilization method and the support will affect the performance during the enzymatic synthesis. Enzymes' immobilization involves interdisciplinary knowledge including enzymology, nanotechnology, molecular dynamics, cellular physiology and process design. The increasing availability of facilities has opened a variety of possibilities to define strategies to optimize the activity and re-usability of β-galactosidases and fructosyltransferases, but there is still great place for innovative developments.
Collapse
Affiliation(s)
- Maria Micaela Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| | | | - Onofre Figueira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | - Pedro Filipe Pires
- CQM - Centro de Química da Madeira, Universidade da Madeira, Funchal, Portugal
| | | | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| |
Collapse
|
20
|
Gerbino E, Ghibaudo F, Tymczyszyn EE, Gomez-Zavaglia A, Hugo AA. Probiotics, Galacto-oligosaccharides, and zinc antagonize biological effects of enterohaemorrhagic Escherichia coli on cultured cells and brine shrimp model. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109435] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
21
|
Ferreira ML, Gerbino E, Cavallero GJ, Casabuono AC, Couto AS, Gomez-Zavaglia A, Ramirez SAM, Vullo DL. Infrared spectroscopy with multivariate analysis to interrogate the interaction of whole cells and secreted soluble exopolimeric substances of Pseudomonas veronii 2E with Cd(II), Cu(II) and Zn(II). Spectrochim Acta A Mol Biomol Spectrosc 2020; 228:117820. [PMID: 31771908 DOI: 10.1016/j.saa.2019.117820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 10/23/2019] [Accepted: 11/18/2019] [Indexed: 06/10/2023]
Abstract
Extracellular polymeric substances (EPS) are bacterial products associated to cell wall or secreted to the liquid media that form the framework of microbial mats. These EPS contain functional groups as carboxyl, amino, hydroxyl, phosphate and sulfhydryl, able to interact with cations. Thus, EPS may be considered natural detoxifying compounds of metal polluted waters and wastewaters. In this work Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) in combination with multivariate analysis (Principal Component Analysis-PCA-) were used to study the interaction of Cd(II), Cu(II) and Zn(II) and Pseudomonas veronii 2E cells, including bound EPS and cell wall, and its different soluble EPS fractions, previously characterized as Cd(II) ligands of moderate strength. Amino groups present in exopolysaccharide fraction were responsible for Zn(II) and Cu(II) complexation, while carboxylates chelated Cd(II). In lipopolysaccharide fraction, phosphoryl and carboxyl sites were involved in Cd(II) and Cu(II) binding, while Zn(II) interacted with amino groups. Similar results were obtained from cells. These studies confirmed that FTIR-PCA is a rapid analytical tool to provide valuable information regarding the functional groups in biomolecules related to metal interaction. Moreover, a discrimination and identification of functional groups present in both EPS and cells that interacted with Cd(II), Zn(II) and Cu(II) was demonstrated.
Collapse
Affiliation(s)
- Maria L Ferreira
- Área Química, Instituto de Ciencias, Universidad Nacional de General Sarmiento, J.M. Gutierrez 1150, B1613GSX, Los Polvorines, Buenos Aires, Argentina; CONICET, Godoy Cruz 2290, C1425FQB, Buenos Aires, Argentina.
| | - Esteban Gerbino
- CONICET, Godoy Cruz 2290, C1425FQB, Buenos Aires, Argentina; Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA (CCT-CONICET, La Plata), RA 1900 La Plata, Argentina.
| | - Gustavo J Cavallero
- CONICET, Godoy Cruz 2290, C1425FQB, Buenos Aires, Argentina; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica - Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Pab. II, Ciudad Universitaria, 1428, Buenos Aires, Argentina.
| | - Adriana C Casabuono
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica - Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Pab. II, Ciudad Universitaria, 1428, Buenos Aires, Argentina.
| | - Alicia S Couto
- CONICET, Godoy Cruz 2290, C1425FQB, Buenos Aires, Argentina; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica - Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Pab. II, Ciudad Universitaria, 1428, Buenos Aires, Argentina.
| | - Andrea Gomez-Zavaglia
- CONICET, Godoy Cruz 2290, C1425FQB, Buenos Aires, Argentina; Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA (CCT-CONICET, La Plata), RA 1900 La Plata, Argentina.
| | - Silvana A M Ramirez
- Área Química, Instituto de Ciencias, Universidad Nacional de General Sarmiento, J.M. Gutierrez 1150, B1613GSX, Los Polvorines, Buenos Aires, Argentina.
| | - Diana L Vullo
- Área Química, Instituto de Ciencias, Universidad Nacional de General Sarmiento, J.M. Gutierrez 1150, B1613GSX, Los Polvorines, Buenos Aires, Argentina; CONICET, Godoy Cruz 2290, C1425FQB, Buenos Aires, Argentina.
| |
Collapse
|
22
|
Cassani L, Gomez-Zavaglia A, Simal-Gandara J. Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract. Food Res Int 2020; 129:108852. [DOI: 10.1016/j.foodres.2019.108852] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 02/08/2023]
|
23
|
Gomez-Zavaglia A, Prieto Lage MA, Jimenez-Lopez C, Mejuto JC, Simal-Gandara J. The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value. Antioxidants (Basel) 2019; 8:antiox8090406. [PMID: 31533320 PMCID: PMC6770939 DOI: 10.3390/antiox8090406] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/07/2019] [Accepted: 09/08/2019] [Indexed: 12/11/2022] Open
Abstract
Two thirds of the world is covered by oceans, whose upper layer is inhabited by algae. This means that there is a large extension to obtain these photoautotrophic organisms. Algae have undergone a boom in recent years, with consequent discoveries and advances in this field. Algae are not only of high ecological value but also of great economic importance. Possible applications of algae are very diverse and include anti-biofilm activity, production of biofuels, bioremediation, as fertilizer, as fish feed, as food or food ingredients, in pharmacology (since they show antioxidant or contraceptive activities), in cosmeceutical formulation, and in such other applications as filters or for obtaining minerals. In this context, algae as food can be of help to maintain or even improve human health, and there is a growing interest in new products called functional foods, which can promote such a healthy state. Therefore, in this search, one of the main areas of research is the extraction and characterization of new natural ingredients with biological activity (e.g., prebiotic and antioxidant) that can contribute to consumers' well-being. The present review shows the results of a bibliographic survey on the chemical composition of macroalgae, together with a critical discussion about their potential as natural sources of new functional ingredients.
Collapse
Affiliation(s)
- Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA), CCT-CONICET La Plata, Calle 47 y 116, La Plata, Buenos Aires 1900, Argentina
| | - Miguel A Prieto Lage
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain
| | - Cecilia Jimenez-Lopez
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain
| | - Juan C Mejuto
- Department of Physical Chemistry, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo - Ourense Campus, E32004 Ourense, Spain.
| |
Collapse
|
24
|
Martins GN, Ureta MM, Tymczyszyn EE, Castilho PC, Gomez-Zavaglia A. Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis. Front Nutr 2019; 6:78. [PMID: 31214595 PMCID: PMC6554340 DOI: 10.3389/fnut.2019.00078] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 05/15/2019] [Indexed: 12/13/2022] Open
Abstract
Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.
Collapse
Affiliation(s)
- Gonçalo N. Martins
- Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, Funchal, Portugal
| | - Maria Micaela Ureta
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| | - E. Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - Paula C. Castilho
- Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, Funchal, Portugal
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, Argentina
| |
Collapse
|
25
|
Romano N, Sciammaro L, Mobili P, Puppo MC, Gomez-Zavaglia A. Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus delbrueckii subsp. bulgaricus. Food Res Int 2018; 121:561-567. [PMID: 31108781 DOI: 10.1016/j.foodres.2018.12.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2018] [Revised: 12/04/2018] [Accepted: 12/11/2018] [Indexed: 11/18/2022]
Abstract
Prosopis nigra, a sucrose-rich crop, was used to enzymatically synthesize fructo-oligosaccharides (FOS). The obtained products were used as stabilizing matrices during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. The centesimal composition of P. nigra flour was firstly determined. FOS were synthesized using Viscozyme L as biocatalyst. The progress of the enzymatic reaction was monitored by HPLC and compared with a reaction carried out using equivalent concentrations of pure sucrose as substrate (control). Then, P. nigra containing or not the obtained FOS (P. nigra + FOS or P. nigra) were used as matrices for freeze-drying and storage of L. delbrueckii subsp. bulgaricus CIDCA 333. P. nigra flour was rich in simple sugars (sucrose and fructose), total dietary fiber, and polyphenols. The main products of synthesis were FOS with degrees of polymerization (DP) within 3 and 5, and these results were comparable with those of the controls. DP3 was the first product obtained, attaining the maximal production after 1.29 hours of synthesis. The maximal production of total FOS (DP3 + DP4 + DP5) was achieved after 2.57 hours, indicating that larger FOS (DP4, DP5) were produced from DP3. Glucose was obtained as secondary product, but with significantly lower Vmax and Kf (maximal velocity for the production and constant for the formation) than DP3. Both P. nigra + FOS or P. nigra matrices stabilized the highly sensitive L. delbrueckii subsp. bulgaricus CIDCA 333 strain during freeze-drying and storage for up to 140 days at 4 °C, and were significantly better protectants than the controls of sucrose (p <0.05). The concomitant presence of prebiotics (FOS), antioxidants (polypyhenols) and lactic acid bacteria in the matrices provides a smart strategy to increase the value of this underutilized regional crop, turning it in an interesting ingredient potentially useful in the food industry.
Collapse
Affiliation(s)
- Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Leonardo Sciammaro
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Pablo Mobili
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - María Cecilia Puppo
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
| |
Collapse
|
26
|
Gomez-Zavaglia A, Passot S, Pénicaud C, Castilho P, Simões PN, Ropers MH, Perret B, Domech AG, Loza-Alvarez P, Morris J, Kilbride P, Keravec S, Fonseca F. Preserving bacteria with oligosaccharides and eco-friendly processes (Premium). Cryobiology 2018. [DOI: 10.1016/j.cryobiol.2018.10.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
27
|
Díaz SB, Ale NM, Ben Altabef A, Tymczyszyn E, Gomez-Zavaglia A. Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy. RSC Adv 2017. [DOI: 10.1039/c7ra01964e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Galacto-oligosaccharides and lactulose interact with DPPC lipid membranes by modifying theirTm, and this effect is dependent on their degree of polymerization.
Collapse
Affiliation(s)
- Sonia B. Díaz
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Norma M. Ale
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Aida Ben Altabef
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular
- Departamento de Ciencia y Tecnología
- Universidad Nacional de Quilmes
- Buenos Aires
- Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology
- CCT-CONICET La Plata
- Argentina
| |
Collapse
|
28
|
Santos MI, Gerbino E, Tymczyszyn E, Gomez-Zavaglia A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods 2015; 4:283-305. [PMID: 28231205 PMCID: PMC5224548 DOI: 10.3390/foods4030283] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 07/01/2015] [Accepted: 07/09/2015] [Indexed: 11/16/2022] Open
Abstract
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented.
Collapse
Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Elizabeth Tymczyszyn
- Laboratory for Molecular Microbiology, Department of Food Science and Technology, National University of Quilmes, 1876 Buenos Aires, Argentina.
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| |
Collapse
|
29
|
Pereira C, Henriques M, Gomes D, Gomez-Zavaglia A, de Antoni G. Novel Functional Whey-Based Drinks with Great Potential in the Dairy Industry. Food Technol Biotechnol 2015; 53:307-314. [PMID: 27904362 DOI: 10.17113/ftb.53.03.15.4043] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This work focuses on the production of liquid whey protein concentrates by ultrafiltration followed by thermal denaturation and homogenization of the ultrafiltrated concentrate, as well as on the production of ultrafiltrated permeates concentrated by reverse osmosis. Kefir grains (fresh and thawed) and/or commercial probiotic bacteria were inoculated in both liquid whey protein concentrates and concentrated ultrafiltrated permeates and grown at 25 °C for 24 h for the manufacture of fermented drinks. The physicochemical characterization (pH, titratable acidity, viscosity, and content of total solids, ash, fat and proteins) of the obtained drinks was then assessed and compared. Enumeration of viable microorganisms was carried out immediately after inoculation (at 0 h), during the fermentation period (at 12 and 24 h) and during refrigerated storage (at 48, 168 and 336 h). The fermented drinks showed acceptable physicochemical and sensorial properties, and contained above 7 log CFU/mL of lactococci and lactobacilli and 6 log CFU/mL of yeasts after 14 days of refrigerated storage, which is in agreement with the standards required by international organizations like European Food Safety Authority (EFSA) and Food and Drug Administration (FDA) for products containing probiotics. In summary, the strategy developed in this work contributes to the expansion of the applications of products derived from whey fractionation for the design of novel functional foods.
Collapse
Affiliation(s)
- Carlos Pereira
- IPC-ESAC/CERNAS, Polytechnic Institute of Coimbra, College of Agriculture,
PT-3045-601 Bencanta, Coimbra, Portugal
| | - Marta Henriques
- IPC-ESAC/CERNAS, Polytechnic Institute of Coimbra, College of Agriculture,
PT-3045-601 Bencanta, Coimbra, Portugal
| | - David Gomes
- IPC-ESAC/CERNAS, Polytechnic Institute of Coimbra, College of Agriculture,
PT-3045-601 Bencanta, Coimbra, Portugal
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology, CIDCA CCT CONICET,
RA-1900 La Plata, Argentina
| | - Graciela de Antoni
- Center for Research and Development in Food Cryotechnology, CIDCA CCT CONICET,
RA-1900 La Plata, Argentina; Laboratory for Microbiology, Department of Biological Sciences, Faculty of Exact Sciences,
UNLP, RA-1900 La Plata, Argentina
| |
Collapse
|
30
|
Porasso RD, Ale NM, Ciocco Aloia F, Masone D, Del Pópolo MG, Ben Altabef A, Gomez-Zavaglia A, Diaz SB, Vila JA. Interaction of glycine, lysine, proline and histidine with dipalmitoylphosphatidylcholine lipid bilayers: a theoretical and experimental study. RSC Adv 2015. [DOI: 10.1039/c5ra03236a] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The interaction of unblocked glycine, lysine, proline and histidine with a DPPC bilayer was assessed using extensive atomistic molecular dynamics simulations.
Collapse
Affiliation(s)
- Rodolfo D. Porasso
- Instituto de Matemática Aplicada San Luis (IMASL)
- CONICET
- Universidad Nacional de San Luis
- Argentina
| | - Norma M. Ale
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- U. N. T
- San Lorenzo 456
- Argentina
| | - Facundo Ciocco Aloia
- CONICET
- Facultad de Ciencias Exactas y Naturales
- Universidad Nacional de Cuyo
- Mendoza
- Argentina
| | - Diego Masone
- CONICET
- Facultad de Ciencias Exactas y Naturales
- Universidad Nacional de Cuyo
- Mendoza
- Argentina
| | - Mario G. Del Pópolo
- CONICET
- Facultad de Ciencias Exactas y Naturales
- Universidad Nacional de Cuyo
- Mendoza
- Argentina
| | - Aida Ben Altabef
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- U. N. T
- San Lorenzo 456
- Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET, La Plata)
- Argentina
| | - Sonia B. Diaz
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- U. N. T
- San Lorenzo 456
- Argentina
| | - Jorge A. Vila
- Instituto de Matemática Aplicada San Luis (IMASL)
- CONICET
- Universidad Nacional de San Luis
- Argentina
- Baker Laboratory of Chemistry and Chemical Biology
| |
Collapse
|