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El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2018; 60:11-32. [DOI: 10.1080/10408398.2018.1506906] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
- McMaster University, Department of Biology, Hamilton, Ontario, Canada
- Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, Shibin El Kom, Minufiya Government, Egypt
| | - Dian-Ming Hu
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
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Yépez A, Russo P, Spano G, Khomenko I, Biasioli F, Capozzi V, Aznar R. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains. Food Microbiol 2018; 77:61-68. [PMID: 30297057 DOI: 10.1016/j.fm.2018.08.008] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 07/19/2018] [Accepted: 08/18/2018] [Indexed: 02/07/2023]
Abstract
Cereal-based functional beverages represent social, economic, and environmental sustainable opportunities to cope with emerging trends in food consumption and global nutrition. Here we report, for the first time, the polyphasic characterization of three cereal-based kefir-like riboflavin-enriched beverages, obtained from oat, maize and barley flours, and their comparison with classical milk-based kefir. The four matrices were successfully fermented with commercial starters: i) milk-kefir and ii) water-kefir, proving the potential of cereal ingredients in the formulation of dairy-like fermented beverages with milk-kefir starter behavior better in these matrices. In the light of their potentiality, seven riboflavin-producing Andean Lactic Acid Bacteria (LAB) were tested for tolerance to food stresses commonly encountered during food fermentation. Moreover, the LAB strains investigated were screened for spontaneous riboflavin overproducing derivatives. Lactobacillus plantarum M5MA1-B2 with outstanding response to stress, was selected to improve riboflavin content in an in situ fortification approach. The combination of L. plantarum M5MA1-B2 riboflavin overproducing strain with milk kefir starter in oat, lead to cover, for one serving of 100 g, 11.4% of Recommended Dietary Allowance (RDA). Besides, addition of L. plantarum M5MA1-B2 improved performance of water kefir in oat and maize matrices. Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) analysis provided the on-line Volatile Organic Compounds profiles supporting the best combination of starter, LAB and cereal matrix for novel functional foods development.
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Affiliation(s)
- Alba Yépez
- Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain
| | - Pasquale Russo
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Giuseppe Spano
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010, San Michele All' Adige (TN), Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010, San Michele All' Adige (TN), Italy
| | - Vittorio Capozzi
- Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia, 71122, Italy
| | - Rosa Aznar
- Department of Microbiology and Ecology, University of Valencia. Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies. Institut of Agrochemistry and Food Technology (IATA-CSIC). Calle Agustín Escardino 7, 46980, Paterna, Valencia, Spain; Spanish Type Culture Collection (CECT). University of Valencia. Calle Agustín Escardino 9, 46980, Paterna, Valencia, Spain.
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Pasqualone A, Summo C, Laddomada B, Mudura E, Coldea TE. Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran. Food Chem 2018; 265:242-252. [PMID: 29884380 DOI: 10.1016/j.foodchem.2018.05.095] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 05/21/2018] [Accepted: 05/21/2018] [Indexed: 02/02/2023]
Abstract
Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4 °C allowed balancing odor intensity and antioxidant activity.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy.
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy
| | - Barbara Laddomada
- Institute of Sciences of Food Production (I.S.P.A.), C.N.R., via Monteroni, 73100 Lecce, Italy
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
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Cavalcante da Silva SMP, de Carvalho CAL, Sodré GDS, Estevinho LM. Production and characterization of mead from the honey of Melipona scutellaris
stingless bees. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.485] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | - Geni da Silva Sodré
- Centro de Ciências Agrárias, Ambiental e Biológica; Universidade Federal do Recôncavo da Bahia; Cruz das Almas Bahia Brazil
| | - Leticia M. Estevinho
- Centro de Investigação de Montanha (CIMO); ESA; Instituto Politécnico de Bragança, Campus de Santa Apolónia; 5300-253 Bragança Portugal
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Affiliation(s)
- Nevin Şanlier
- Biruni University, Faculty of Health Sciences, Nutrition and Dietetics Department, İstanbul, Turkey
| | - Büşra Başar Gökcen
- Gazi University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey
| | - Aybüke Ceyhun Sezgin
- Gazi University, Faculty of Tourism, Department of Gastronomy and Culinary Art, Gölbaşı/Ankara, Turkey
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Kefir: a powerful probiotics with anticancer properties. Med Oncol 2017; 34:183. [DOI: 10.1007/s12032-017-1044-9] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Accepted: 09/23/2017] [Indexed: 02/01/2023]
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Dima SO, Panaitescu DM, Orban C, Ghiurea M, Doncea SM, Fierascu RC, Nistor CL, Alexandrescu E, Nicolae CA, Trică B, Moraru A, Oancea F. Bacterial Nanocellulose from Side-Streams of Kombucha Beverages Production: Preparation and Physical-Chemical Properties. Polymers (Basel) 2017; 9:E374. [PMID: 30971046 PMCID: PMC6418918 DOI: 10.3390/polym9080374] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Revised: 08/11/2017] [Accepted: 08/14/2017] [Indexed: 12/23/2022] Open
Abstract
We focused on preparing cellulose nanofibrils by purification, separation, and mechanical treatment of Kombucha membranes (KM) resulted as secondary product from beverage production by fermentation of tea broth with symbiotic culture of bacteria and yeast (SCOBY). We purified KM using two alkaline solutions, 1 and 4 M NaOH, which afterwards were subjected to various mechanical treatments. Transmission electron microscopy (TEM), scanning electron microscopy (SEM), dynamic light scattering (DLS), X-ray diffraction (XRD), X-ray fluorescence (XRF), Fourier-transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA) were employed to evaluate the purification degree, the size and aspect of cellulose fibrils after each treatment step, the physical-chemical properties of intermediary and final product, and for comparison with micro-crystalline cellulose from wooden sources. We determined that 1 M NaOH solution leads to approx. 85% purification, while a higher concentration assures almost 97% impurities removal. XRD analysis evidenced an increase in crystallinity from 37% to 87% after purification, the characteristic diffractograms of Iα and Iβ cellulose allomorphs, and a further decrease in crystallinity to 46% after microfluidization, fact correlated with a drastically decrease in fibrils' size. FTIR analysis evidenced the appearance of new chain ends by specific transmission bands at 2941 and 2843cm-1.
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Affiliation(s)
| | | | - Csongor Orban
- S.C. Corax Bioner CEU S.A., 53 Sarkadi Elek, Miercurea Ciuc 530200, Romania.
| | - Marius Ghiurea
- INCDCP ICECHIM, 202 Splaiul Independentei, Bucharest 060021, Romania.
| | | | | | | | | | | | - Bogdan Trică
- INCDCP ICECHIM, 202 Splaiul Independentei, Bucharest 060021, Romania.
| | - Angela Moraru
- S.C. Laboratoarele Medica Srl, 11 Frasinului Str., Otopeni 075100, Romania.
| | - Florin Oancea
- INCDCP ICECHIM, 202 Splaiul Independentei, Bucharest 060021, Romania.
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