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Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. Food Microbiol 2024; 120:104477. [PMID: 38431323 DOI: 10.1016/j.fm.2024.104477] [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: 11/17/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 03/05/2024]
Abstract
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Davide Alongi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km Dir, Marinella, Castelvetrano, 91022, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy.
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
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Hoang AT, Nguyen XP, Duong XQ, Ağbulut Ü, Len C, Nguyen PQP, Kchaou M, Chen WH. Steam explosion as sustainable biomass pretreatment technique for biofuel production: Characteristics and challenges. Bioresour Technol 2023; 385:129398. [PMID: 37385558 DOI: 10.1016/j.biortech.2023.129398] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [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: 05/11/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/01/2023]
Abstract
The biorefining process of lignocellulosic biomass has recently emerged as one of the most profitable biofuel production options. However, pretreatment is required to improve the recalcitrant lignocellulose's enzymatic conversion efficiency. Among biomass pretreatment methods, the steam explosion is an eco-friendly, inexpensive, and effective approach to pretreating biomass, significantly promoting biofuel production efficiency and yield. This review paper critically presents the steam explosion's reaction mechanism and technological characteristics for lignocellulosic biomass pretreatment. Indeed, the principles of steam explosion technology for lignocellulosic biomass pretreatment were scrutinized. Moreover, the impacts of process factors on pretreatment efficiency and sugar recovery for the following biofuel production were also discussed in detail. Finally, the limitations and prospects of steam explosion pretreatment were mentioned. Generally, steam explosion technology applications could bring great potential in pretreating biomass, although deeper studies are needed to deploy this method on industrial scales.
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Affiliation(s)
- Anh Tuan Hoang
- Institute of Engineering, HUTECH University, Ho Chi Minh City, Viet Nam
| | - Xuan Phuong Nguyen
- PATET Research Group, Ho Chi Minh City University of Transport, Ho Chi Minh City, Viet Nam
| | - Xuan Quang Duong
- Institute of Mechanical Engineering, Vietnam Maritime University, Haiphong, Viet Nam
| | - Ümit Ağbulut
- Department of Mechanical Engineering, Faculty of Engineering, Duzce University, 81620, Düzce, Türkiye
| | - Christophe Len
- PSL Research University, Chimie ParisTech, CNRS, Paris Cedex 05, France
| | - Phuoc Quy Phong Nguyen
- PATET Research Group, Ho Chi Minh City University of Transport, Ho Chi Minh City, Viet Nam
| | - Mohamed Kchaou
- Department of Mechanical Engineering, College of Engineering, University of Bisha, P.O. Box 1, Bisha, Saudi Arabia
| | - Wei-Hsin Chen
- Department of Aeronautics and Astronautics, National Cheng Kung University, Tainan 701, Taiwan; Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung 407, Taiwan; Department of Mechanical Engineering, National Chin-Yi University of Technology, Taichung 411, Taiwan.
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Bertolo AP, Kempka AP, Rigo E, Sehn GAR, Cavalheiro D. Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein. J Food Sci Technol 2022; 59:935-43. [PMID: 35185201 DOI: 10.1007/s13197-021-05095-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/17/2021] [Accepted: 04/05/2021] [Indexed: 10/21/2022]
Abstract
The use of brewer`s yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors. The addition of yeast cells resulted in a higher cooking yield and lower reduction in diameter, contributing to maintaining the shape and juiciness of burgers, which is a positive aspect from the technological point of view. The TSP-based formulation presented higher overall appearance and flavor scores when compared with the other formulations, with no significant differences for the other sensory attributes. The results showed that debittering of yeast-cell biomass is required to remove hop resins and tannins before using in burgers, aimed to improve the product`s acceptance and the purchase intent. The debittered yeast cell biomass can be used in burger formulations with great potential to replace TSP, as an alternative to obtain a free allergen meat product.
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Rodrigues NPA, Garcia EF, de Souza EL. Selection of lactic acid bacteria with promising probiotic aptitudes from fruit and ability to survive in different food matrices. Braz J Microbiol 2021; 52:2257-2269. [PMID: 34125419 DOI: 10.1007/s42770-021-00543-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [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: 03/08/2021] [Accepted: 06/08/2021] [Indexed: 11/29/2022] Open
Abstract
Lactic acid bacteria (LAB) are among the most prevalent microorganisms forming the autochthonous microbiota of fruit. This study aimed to select LAB isolates with probiotic aptitudes from apple, banana, grape, and orange through evaluation of in vitro safety, technological, and functional-related properties. The ability of most promising selected isolates to survive in commercial apple and orange juice, meat stew, vegetable puree, and UHT milk during 28 days of refrigeration storage was evaluated. Ninety-three isolates identified preliminarily as LAB were recovered from fruit and 66 of these isolates passed safety tests. Most of these isolates were pre-identified as belonging to Lactobacillus or Enterococcus genus based on MALDI-ToF MS profiling. These 66 isolates were categorized into three homogeneous groups based on a preliminary cluster analysis run with data from experiments to measure technological characteristics. Nine LAB isolates were selected as the most promising for probiotic use based on a principal component analysis run with data from experiments to measure probiotic-related properties. Four of these isolates were sensitive to different antibiotics and identified (16S-rRNA gene sequencing) as Lactobacillus brevis (recently reclassified as L. brevis) or Lactobacillus spp. These 4 selected isolates had high viable counts and high percentages of physiologically active cells in apple and orange juice, beef stew, vegetable puree, and UHT milk during refrigeration storage. The results showed that apple, banana, orange, and grape are potential sources of LAB with aptitudes to be exploited for a possible probiotic use and distinguished abilities to survive in different food matrices.
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Affiliation(s)
- Noádia Priscilla Araújo Rodrigues
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, Brazil.,Departamento de Gastronomia, Centro de Tecnologia E Desenvolvimento Regional, Universidade Federal da Paraíba, Paraíba, João Pessoa, Brazil
| | - Estefânia Fernandes Garcia
- Departamento de Gastronomia, Centro de Tecnologia E Desenvolvimento Regional, Universidade Federal da Paraíba, Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, Brazil.
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Nader-Macías MEF, Juárez Tomás MS. Profiles and technological requirements of urogenital probiotics. Adv Drug Deliv Rev 2015; 92:84-104. [PMID: 25858665 DOI: 10.1016/j.addr.2015.03.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2014] [Revised: 02/20/2015] [Accepted: 03/27/2015] [Indexed: 12/14/2022]
Abstract
Probiotics, defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, are considered a valid and novel alternative for the prevention and treatment of female urogenital tract infections. Lactobacilli, the predominant microorganisms of the healthy human vaginal microbiome, can be included as active pharmaceutical ingredients in probiotics products. Several requirements must be considered or criteria fulfilled during the development of a probiotic product or formula for the female urogenital tract. This review deals with the main selection criteria for urogenital probiotic microorganisms: host specificity, potential beneficial properties, functional specifications, technological characteristics and clinical trials used to test their effect on certain physiological and pathological conditions. Further studies are required to complement the current knowledge and support the clinical applications of probiotics in the urogenital tract. This therapy will allow the restoration of the ecological equilibrium of the urogenital tract microbiome as well as the recovery of the sexual and reproductive health of women.
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Bastos SC, Pimenta MESG, Pimenta CJ, Reis TA, Nunes CA, Pinheiro ACM, Fabrício LFF, Leal RS. Alternative fat substitutes for beef burger: technological and sensory characteristics. J Food Sci Technol 2014; 51:2046-53. [PMID: 25190862 DOI: 10.1007/s13197-013-1233-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/09/2013] [Accepted: 12/06/2013] [Indexed: 12/01/2022]
Abstract
This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.
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Affiliation(s)
- Sabrina C Bastos
- Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil
| | | | - Carlos J Pimenta
- Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil
| | - Tatiana A Reis
- Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil
| | - Cleiton A Nunes
- Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil
| | - Ana Carla M Pinheiro
- Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil
| | | | - Renato Silva Leal
- Department of Food Science, Federal University of Lavras, 37200-000 Lavras, MG Brazil
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