Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

Influence of co-cultures ofStreptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containingSyzygium cumini(L.) Skeels pulp

This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-galactosidase and jambolan (Syzygium cumini (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with Streptococcus thermophilus TA-40 as starter culture. Lactobacillus rhamnosus LR32 and Lactobacillus casei BGP93 probiotic cultures were added into T2 and T3, respectively. The probiotic adjuvants slightly influenced the pH and titratable acidity of dairy beverages, with no influence on the proximate composition and on the sensory attributes. Samples presented fat and protein contents suitable to meet the requirements of “low-fat dairy beverages with non-dairy ingredients added” according to the Brazilian legislation, lactobacilli viability above 7 log CFU g⁻¹ for both probiotics and total phenolic content around 40 mg GAE 100 g⁻¹. Colour was the most evaluated sensory aspect (average scores close or higher than 8 in a scale from 0 to 10 for most of the sampling periods). The overall antioxidant capacity increased significantly following the addition of jambolan (p < 0.05), and significantly more during storage (p < 0.05), likely due to proteolysis verified in the electrophoresis gels, as a result of the metabolism of the lactic cultures. The dairy beverages studied are good options for functional foods due to their nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people.

Probiotic dairy beverages for lactose intolerants had lactobacilli viability above 7 log CFU for 21 days. The co-cultures studied showed proteolytic activity and reinforced the effect of the jambolan pulp on the antioxidant capacity of the products.

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums

BACKGROUND

Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method.

RESULTS

According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg^-1 ). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer-Peppas model for ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2-diphenyl-1-picrylhydrazyl) assay results.

CONCLUSION

The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. © 2019 Society of Chemical Industry.

Developments in understanding and applying prebiotics in research and practice-an ISAPP conference paper

AIMS

The concept of using specific dietary components to selectively modulate the gut microbiota to confer a health benefit, defined as prebiotics, originated in 1995. In 2018, a group of scientists met at the International Scientific Association for Probiotics and Prebiotics annual meeting in Singapore to discuss advances in the prebiotic field, focussing on issues affecting functionality, research methodology and geographical differences.

METHODS AND RESULTS

The discussion ranged from examining scientific literature supporting the efficacy of established prebiotics, to the prospects for establishing health benefits associated with novel compounds, isolated from different sources.

CONCLUSIONS

While many promising candidate prebiotics from across the globe have been highlighted in preliminary research, there are a limited number with both demonstrated mechanism of action and defined health benefits as required to meet the prebiotic definition. Prebiotics are part of a food industry with increasing market sales, yet there are great disparities in regulations in different countries. Identification and commercialization of new prebiotics with unique health benefits means that regulation must improve and remain up-to-date so as not to risk stifling research with potential health benefits for humans and other animals.

SIGNIFICANCE AND IMPACT OF STUDY

This summary of the workshop discussions indicates potential avenues for expanding the range of prebiotic substrates, delivery methods to enhance health benefits for the end consumer and guidance to better elucidate their activities in human studies.

High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice

The aim of this study was to evaluate the effect of high hydrostatic pressure (HHP) and co-fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus on the quality of yacon-litchi-longan (YLL) juice. The carbohydrates, organic acids, free amino acids (FAAs), and volatile compounds in YLL juice were analyzed. Thermal processing (TP) increased the content of total carbohydrates, organic acids and FAAs, and destroyed the aroma components, whereas HHP treatment had a negligible effect. Carbohydrate content was lower, and content of lactic acid, acetic acid, and exopolysaccharide (EPS) were higher in co-fermented juice than in unfermented juice. Furthermore, the content of bitter FAAs in fermented TP and HHP-treated YLL juices decreased by 88.7% and 86.9%, respectively. Co-fermentation also increased ketones and the sum of individual volatile constituents, and improved the overall flavor of juice. Taken together, HHP treatment prior to co-fermentation can be used to improve the quality of YLL juice, especially the flavor thereof.

Saccharomyces cerevisiae and Hanseniaspora osmophila strains as yeast active cultures for potential probiotic applications

This work allowed the evaluation of the gastrointestinal resistance of five yeasts (Saccharomyces and non-Saccharomyces) in order to assess some biotechnological characteristics linked to the potential probiotics, using a dynamic gastrointestinal simulator (simgi®). The best results obtained were for strains Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056. Having optimised the method, the yeasts were subsequently lyophilised, and the one that showed the least loss of viability, S. cerevisiae 3, was used in a freeze-dried form to obtain a new functional food. On the other hand, some characteristics of the product were compared with those of probiotic supplements and other commercial probiotic foods. The obtained functional product showed better parameters than the rest of the samples containing yeasts which, together with the great acceptance shown after the consumer tests, means that it can be presented as a possible commercial functional product.

Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials

Grape must market has been rising and there is an increasing interest to use it as a "natural" replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge as an alternative for the new health style trend. The aim of this work was to investigate whether the combination of grape must with sucrose was a suitable raw material for the synthesis of FOS. This way, a prebiotic syrup containing fructose and FOS, potentially useful for the formulation of foods and beverages, could be obtained. The main process consisted of three stages, namely conditioning of grape must (oxidation of the initial glucose concentration, stage 1), synthesis of FOS [incorporation of 20, 30 and 55% (w/w) sucrose, and 3.5% v/v Viscozyme L - 4.2 U/mg-, stage 2], and conditioning of the final product (oxidation of the glucose generated during the synthesis, stage 3). At stage 1, glucose concentration decreased from 222.8 mg/mL to 47.2 mg/mL, representing a decay of about 80% regarding the initial concentration of glucose. At stage 2, incorporating 20% (w/w) sucrose was not enough to impulse FOS synthesis. In turn, although 30 and 55% (w/w) sucrose produced very similar concentrations of total FOS (DP3 + DP4), 55% (w/w) sucrose led to higher glucose generation and less DP4 formation. Hence, 30% (w/w) sucrose was the condition selected for the synthesis and further conditioning of the obtained product (stage 3). In these conditions, the final product consisted of more than 30% of short chain FOS (19% and 13% of DP3 and DP4, respectively), 55% fructose and less than 11% of glucose and sucrose. Considering that fructose has approximately double sweetening power than glucose, the obtained syrup has a bigger sweetening power in comparison with the original grape must, also providing the prebiotic benefits of FOS.

Consumption of Yogurt in Canada and Its Contribution to Nutrient Intake and Diet Quality Among Canadians

The current study utilizes a nationally representative nutrition survey data (Canadian Community Health Survey 2015, nutrition component, n = 20,487) in order to evaluate patterns of yogurt consumption among Canadians. Overall, 20% of Canadians have reportedly consumed yogurt on a given day in 2015. Higher prevalence of yogurt consumption was noted among children aged 2-5 years old (47%) when compared to adults aged 19-54 years (18%). When the prevalence of yogurt consumption at the regional level in Canada was assessed, Quebec had the most consumers of yogurt (25%) compared to other regions, namely the Atlantic (19%), Ontario (18%), Prairies (19%) and British Columbia (20%). Yogurt consumers reported consuming higher daily intakes of several key nutrients including carbohydrates, fibre, riboflavin, vitamin C, folate, vitamin D, potassium, iron, magnesium, and calcium when compared to yogurt non-consumers. Additionally, the diet quality, measured using NRF 9.3 scoring method, was higher among yogurt consumers compared to non-consumers. Nearly 36% of Canadians who meet the dietary guidelines for milk and alternative servings from the Food Guide Canada (2007) reported consuming yogurt. Lastly, no significant difference in BMI was noted among yogurt consumers and non-consumers. Overall, yogurt consumers had a higher intake of key nutrients and had a better diet quality.

Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum

Fermented vegetables have emerged as prebiotics with various health benefits. However, the possible mechanisms behind their health benefits are unclear. To relate the metabolite profile changes in fermented mixed vegetables with associated health benefits of fermented vegetables, we analyzed the metabolite profiles of mixed vegetables, before and after fermentation by Lactobacillus plantarum, using gas chromatography/time-of-flight-mass spectrometry (GC/TOF-MS). To analyze health benefits of fermented vegetables, antioxidative and antiinflammatory activities were measured using RAW 264.7 cells. Among 78 metabolites identified by GC/TOF-MS in this study, those significantly increased after fermentation include antioxidative and/or antiinflammatory agents such as lactate, 3-phennyllactate, indole-3-lactate, β-hydroxybutyrate, γ-aminobutyrate, and glycerol. These metabolites may have been either newly synthesized or depolymerized from high molecular weight polymers from vegetables during fermentation. This is the first metabolomics study to relate metabolite profile changes with increased health benefits of fermented vegetables.

Criterios y estrategias tecnológicas para la incorporación y supervivencia de probióticos en frutas, cereales y sus derivados

Los alimentos a los que se les añaden probióticos (bacterias benéficas) constituyen uno de los sectores más importantes de los alimentos funcionales. Los productos lácteos son los principales vehículos para estas bacterias que producen un efecto benéfico a la salud, cuando se consumen vivas y en cantidades suficientes para adherirse al colon. Sin embargo, cada día crece el interés por desarrollar alimentos no lácteos como vehículo para probióticos. Los productos de origen vegetal son una buena alternativa para estas innovaciones. Tienen la ventaja de que son muy aceptados y accesibles para la población. Adicionalmente, representan una alternativa de consumo para poblaciones con dietas restringidas. Sin embargo, la incorporación de probióticos a estos productos requiere considerar varios criterios y vencer retos tecnológicos con la finalidad de conservarlos funcionalmente activos.

Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus

The aim of this work was to study, from a sociological approach, the perception and consumption motives of amaranth in Mexico using Pierre Bourdieu's theoretical concept of Habitus. A survey was conducted in Mexico City with 610 consumers. Socioeconomic information of gender, age, cultural and economic capitals as internal dispositions that generate social differentiation processes were collected. Consumers' perception was identified using an open question through which participants mentioned why they consider the consumption of amaranth to be good. Words, phrases or comments mentioned were grouped into categories through the lemmatization process, and analysed with Global, Per-Cell Chi Square tests and Correspondence Analysis. A Food Choice Questionnaire was used to identify consumption motives of amaranth through Exploratory Factor Analysis and Cluster analysis to identify groups of consumers according to their consumption motives. Results indicated eight categories that reflect consumers' perception towards amaranth (Health and well-being, Functionality, Mitigate hunger, Nutritional components, Nutrition, Feeding, Traditional food and Energy), which converge upon traditionality and functionality. Consumption motives were differentiated into "food as form" and "food as function". Cluster analysis showed distinction in the perception and taste for amaranth. Gender, age, cultural capital and willingness to buy novel food products with added amaranth are markers that reflect internal dispositions of consumers according to their class adscription, and therefore represent their Habitus.

Viability and Stress Response of Putative Probiotic Lactobacillus plantarum Strains in Honey Environment

Due to problem of preservation of dairy products which serve as a matrix for probiotics, it is challenging to use these probiotics as food supplements in many developing countries. To determine the suitability of the Lactobacillus strains for exploitation as probiotics in honey, we investigated the effect of their storage on the viability, functionality, and the mechanism associated with their protective effect. Three isolates obtained from our laboratory collection were identified through amplification of the 16S rRNA gene. The viability of the strains in honey at different storage conditions was studied. Three genes (hdc, gtf, and clpL) responsible for the resistance of bacteria in acidic environments were screened. SDS-PAGE analysis of total protein was performed to observe protein profile changes of the strains after exposure to honey. All the three isolates, namely, GGU, GLA51, and GLP56, were identified as Lactobacillus plantarum strains. After 28 days of storage in honey at 4 °C, viable cell concentrations of the three strains were higher than 2.04 × 10⁶ CFU/ml. During the same period at room temperature, only the Lactobacillus plantarum GLP56 strain remained viable with a cell concentration of 1.86 × 10⁴ CFU/ml. The clpL gene coding for ATPase was detected in all the three strains. The protein of molecular weight ~ 50 kDa was absent in the protein profile of Lactobacillus plantarum GGU after 60 days of storage in honey at 4 °C. The Lactobacillus plantarum GLP56, Lactobacillus plantarum GLA51, and Lactobacillus plantarum GGU strains exposed to honey can withstand acidic environmental stress but their viability declines over time.

Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies

Personalized nutrition means that we are unique in the way to absorb and to metabolize nutrients as a consequence of our genetic profile and the microbiome that we host in the gut. With the terminology of Personalized Food Manufacturing we want not only to stress the idea of the capability to manufacture food meeting our unique nutritional needs but - based on the idea that eating is a global experience - also to broad this to meet additional personal requirements and expectations, i.e. taste, texture, color, aspect, etc. To address this aim, traditional and advances technologies will have to be employed in new ways and new technological solutions will have to be implemented. All these considerations motivated our paper by which we want to explore and to discuss the technological options having the potential to produce personalized food. After pointing out the main diet styles, firstly we have analyzed the modern approaches of agricultural and animal nutrition in use to manufacture food for narrow group of consumers. Secondly, we have explored emerging technologies at disposal employable to manufacture customized food that meet our uniqueness. Finally the most important market products belonging in the sector of personalized food production have been considered.

Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation

A probiotic starter can be used for Chinese pickle fermentation and the resulting product may be a promising anti-Candida probiotic.

Pre-harvest factors related to sensory profile of Passiflora setacea nectars, a wild passion fruit from Brazilian savannah

BACKGROUND

Passiflora setacea DC. is a passion fruit species native from Brazilian savannah characterized by naturally sweet sensory characteristics. The sensory quality of the pulp can be affected by the growing environment. The effect of training systems (trellis or espalier), seasons (the weather conditions in periods of drought and rain) and addition of seeds to the juice (25%) were evaluated, with emphasis on the sensory quality of P. setacea nectars.

RESULTS

Training systems of P. setacea plantation did not influence flavor or aroma of nectars. Season had an effect on texture attributes. Although training system and season had impact on pH, total soluble solid (TSS) content, titratable acidity (TA), polyphenolics and condensed tannins content, these environment factors had no influence on acceptance. Seeds addition had a negative effect on overall liking. Frequency of consumption of passion fruit and functional food did not influence nectar preference whereas being neophilic or having higher level of knowledge about functional foods favored greater acceptance of P. setacea nectars.

CONCLUSION

Passiflora setacea nectar is a potential functional beverage, due its bioactive contents. Training system and season had no influence on acceptance as isolated factors. However, there was an interaction between these factors, which could be considered to market projection, as well as the addition of seeds. © 2018 Society of Chemical Industry.

Influence of Probiotics Administration on Gut Microbiota Core: A Review on the Effects on Appetite Control, Glucose, and Lipid Metabolism

An increasing number of studies has shown that dietary probiotics exert beneficial health effects in both humans and animals. It is well established that gut microbiota play a pivotal role in regulating host metabolism, and a growing number of studies has elucidated that probiotics positively interfere with gut microbiota. Accumulating evidence shows that probiotics, through their metabolic activity, produce metabolites that in turn contribute to positively affect host physiology. For these reasons, probiotics have shown significant potential as a therapeutic tool for a diversity of diseases, but the mechanisms through which probiotics act has not been fully elucidated yet. The goal of this review was to provide evidence on the effects of probiotics on gut microbiota changes associated with host metabolic variations, specifically focusing on feed intake and lipid and glucose metabolism. In addition, we review probiotic interaction with the gut microbiota. The information collected here will give further insight into the effects of probiotics on the gut microbiota and their action on metabolite release, energy metabolism, and appetite. This information will help to improve knowledge to find better probiotic therapeutic strategies for obesity and eating disorders.

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable cell counts, antibiotic resistance, bacterial adhesion to hydrophobic compounds, and survivability during simulated gastrointestinal transit, were investigated using broccoli as the fermentation substrate. In broccoli and ginger juices, the genus Lactobacillus occupied the dominant position (abundances of 79.0 and 30.3%, respectively); in cherry and radish juices, Weissella occupied the dominant position (abundances of 78.3 and 83.2%, respectively); and in pitaya juice, Streptococcus and Lactococcus occupied the dominant positions (52.2 and 37.0%, respectively). Leuconostoc mesenteroides, Weissella cibaria/soli/confusa, Enterococcus gallinarum/durans/hirae, Pediococcus pentosaceus, Bacillus coagulans, and Lactococcus garvieae/lactis subspecies were identified by partial 16S rRNA gene sequencing. In general, the selected autochthonous LAB isolates displayed no significant differences in comparison with commercial strains with regard to growth rates or acidification in fermented broccoli juice. Among all the isolates, L. mesenteroides B4-25 exhibited the highest antibiotic resistance profile (equal to that of L. plantarum CICC20265), and suitable adhesion properties (adhesion of 13.4 ± 5.2% ∼ 36.4 ± 3.2% and 21.6 ± 1.4% ∼ 69.6 ± 2.3% to ethyl acetate and xylene, respectively). Furthermore, P. pentosaceus Ca-4 and L. mesenteroides B-25 featured the highest survival rates (22.4 ± 2.6 and 21.2 ± 1.4%, respectively), after simulated gastrointestinal transit. These results indicated a high level of diversity among the autochthonous bacterial community in fermented fruit and vegetable juices, and demonstrated the potential of these candidate probiotics for applications in fermentation.

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces

There is an increasing trend toward foods with probiotics; the awareness of healthy diet and wellbeing is the leading cause of this increase. As a result, food producers and stakeholders require new probiotic products. The increased incidence of lactose intolerance and the new lifestyles (vegan and vegetarian styles) have led to a renewed interest in non-dairy probiotic carriers. The use of biopolymeric matrices to develop active food packaging carrying probiotics has been studied and proposed as an alternative method to design new solutions. The main topic of this paper was the design of fresh-cut fruits (apples and melons) as carriers for a promising Lactobacillus plantarum; fruit pieces were coated with either alginate or chitosan. Apple (Granny Smith) and melon pieces (Cucumis melo, var. Cantalupensis) were preliminary treated with an anti-browning solution (citric and ascorbic acids). Then, fruit pieces were dipped in a solution containing L. plantarum c19 (9 log cfu/ml) and coated with alginate or chitosan. Samples without probiotic and/or coatings were used as controls. All samples were stored at 4°C for 14 days under air or modified atmosphere (65% N2, 30% CO2, and 5% O2); the following analyses were done: pH, color, O2, and CO2 in the head space, microbiology (mesophilic bacteria, lactic acid bacteria, yeasts, and molds). The most important results can be summarized as follows: (a) Alginate coating showed better performances than chitosan-coating, as it did not affect the viability of L. plantarum. (b) The inoculation of probiotics in the controls negatively affected the color, but the coating was able to counteract this effect. This paper supports the combination of edible coatings and probiotic as a promising way to design new fruit-based functional foods; further investigations are required to study the effect of this combination on the sensory scores.

Studies on the storage stability of fermented red dragon fruit (Hylocereus polyrhizus) drink

The objective of this work was to study the effect of storage temperatures and duration on the stability of fermented red dragon fruit drink (FRDFD) on its betacyanins content, physicochemical and microbiological qualities (BPM) and determining sensory acceptability. Results showed that both storage temperatures and duration have a significant effect on betacyanins content and physicochemical properties of FRDFD. Aerobic mesophilic and yeast and mold counts were lower than 1 × 103 CFU/mL for FRDFD stored at both temperatures. The loss of betanin (16.53-13.93 g/L) at 4 °C was 15.73% with no significant changes in physicochemical properties from week two onwards compared to 56.32% (16.53-7.22 g/L) of betanin loss at 25 °C. At week eight, FRDFD stored at 4 °C still contained 13.93 g/L betanin with a pH value of 3.46, suggested its potential as a functional drink which is sensory acceptable (mean score > 80% using hedonic test) among consumers.

Bioprocess development and preservation of functional food from tomato seed isolate fermented by kefir culture mixture

The aim of this work was to explore the use of protein isolate from tomato seed enriched with the sucrose and the ascorbic acid as a medium for the growth of kefir mixture culture to develop a new non-dairy functional food. Unstructured mathematical and logistic models were proposed to describe cell growth, kefiran production, nutriment consumption and antioxidant activity. It was found that the maximal cell mass in the culture reached 8.38 g L-1 after 24 h of fermentation. A significant amount of kefiran was also produced (0.65 g L-1). The kefir culture growth significantly decreased protein content and enhanced the antioxidant activity during varied fermentation through the production of bio active peptides. After 24 h of fermentation, IC50 value for protein isolate was estimated to be about 10.48 µg mL-1. The proposed models adequately described the changes during fermentation and as observed as a promising approach for the formulation of tomato seed-based functional foods. The preservation of the isolate was also investigated through a spray-drying process. The effect of spray-drying on the viability of lactic acid bacteria and stability of protein content and the antioxidant activity of the powder was also carried out. Results showed that the spray-drying method has great potential for the synthesis of powder from the fermented isolate that are rich in desirable properties. However, it was appropriate to preserve the powder for 10 days at 37 °C for the preservation of protein functionality.

Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage

In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation. Encapsulated and free cells as control samples were then added to the pasteurized grape juice and stored for 60 days. At the end of the storage period, the survivability of the bacteria in the encapsulated samples was significantly ( P<0.05) higher than that in the free cells (8.67 ± 0.12 and 7.57 ± 0.08 log cfu mL−1 for L. acidophilus and 8.27 ± 0.05 and 7.53 ± 0.07 log cfu mL−1 for B. bifidum for encapsulated and free forms, respectively). The results generally showed a decrease in °Brix, pH, and color, whereas acidity and turbidity have increased the in probiotic grape juice after the storage period of 60 days. For all treatments, the numbers of surviving cells were more than the recommended minimum (107 cfu g−1) at the end of the storage period.

The influence of addition of cranberrybush juice to pear juice on chemical composition and antioxidant properties

The aim of this study was to verify whether interactions between bioactive compounds play an important role in the creation of functional fruit juices. Assessment of organoleptic parameters, colour, total soluble solids (TSS), total titratable acidity (TTA), antioxidant activity, polyphenols and vitamin C content and the interaction factor was performed. The juices were analysed before and after 5 months of storage at 25 °C. The effect of different dose mixtures on the quality of pear and cranberrybush juice was observed. The degree of consumer acceptance of the mixture of juices and the ratio TSS/TTA, which influence the preferences of consumers, were higher in the case of products PC1 and PC2. The analysed products differed significantly in the content of bioactive compounds, the highest content of phenolic compounds being observed for PC5. Taking into account the analysis of the interaction between juices, the most active was the PC2 juice.

Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding

Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (α1-3) and (α1-6) linkages were assessed in chocolate pudding containing Lactobacillus rhamnosus GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic (Lactobacillus GG) and symbiotic pudding (Lactobacillus GG + EPS) samples. The pH and acidity of the symbiotic pudding sample were higher than the probiotic and the control samples during the 28-day of storage period. Similarly, an important level of increment in Lactobacillus GG levels in symbiotic sample was observed compared to the probiotic sample suggesting the prebiotic role of the α-glucan. Importantly, the syneresis in symbiotic pudding sample reduced significantly compared to other pudding samples which is related with the physicochemical role of glucan type EPS. This study reveals the prebiotic and physicochemical roles of α-glucan type EPS in a chocolate pudding model.

Probiotics and Their Potential Preventive and Therapeutic Role for Cancer, High Serum Cholesterol, and Allergic and HIV Diseases

The potential health benefits of probiotics have long been elucidated since Metchnikoff and his coworkers postulated the association of probiotic consumption on human's health and longevity. Since then, many scientific findings and research have further established the correlation of probiotic and gut-associated diseases such as irritable bowel disease and chronic and antibiotic-associated diarrhea. However, the beneficial impact of probiotic is not limited to the gut-associated diseases alone, but also in different acute and chronic infectious diseases. This is due to the fact that probiotics are able to modify the intestinal microbial ecosystem, enhance the gut barrier function, provide competitive adherence to the mucosa and epithelium, produce antimicrobial substances, and modulate the immune activity by enhancing the innate and adaptive immune response. Nevertheless, the current literature with respect to the association of probiotic and cancer, high serum cholesterol, and allergic and HIV diseases are still scarce and controversial. Therefore, in the present work, we reviewed the potential preventive and therapeutic role of probiotics for cancer, high serum cholesterol, and allergic and HIV diseases as well as providing its possible mechanism of actions.

Intragastric Gelation of Heated Soy Protein Isolate-Alginate Mixtures and Its Effect on Sucrose Release

The goal of our study was to investigate the effect of alginate on in vitro gastric digestion and sucrose release of soy protein isolate (SPI) in model beverages. Model beverages containing 5% w/w SPI, 0% to 0.20% w/w alginate, and 10% w/w sucrose were prepared by heating the mixtures at 85 °C for 30 min at pH 6.0 or 7.0. Characterizations of beverages included determination of zeta potential, particle size and rheological properties. Digestion patterns and sucrose release profiles were determined during 2 hr in vitro gastric digestion using SDS-PAGE and HPLC analysis, respectively. Increasing alginate concentration led to increased negative surface charge, particle size, as well as viscosity and pseudoplastic behavior; however, no phase separation was observed. SPI beverages formed intragastric gel during in vitro gastric digestion when the formulations contained alginate or at pH 6.0 without alginate. Formation of the intragastric gel led to delayed protein digestion and release of sucrose. Higher resistance to digestion and a slower sucrose release rate were exhibited at increased alginate concentration, and to a lesser extent, at pH 6.0. This suggests that electrostatic interaction between SPI and alginate that occurred when the beverages were under gastric condition could be responsible for the intragastric gelation. These results could potentially lead to the formulation of SPI beverages with functionality to lower postprandial glycemic response.

PRACTICAL APPLICATION

The results could be used to design beverages or semi solid food products with altered digestion properties and lowered or slower glucose release.

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 ± 2°C) and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB), starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of functional table olives with reduced salt content.

Phenolic Compounds as Nutraceuticals or Functional Food Ingredients

BACKGROUND

Nowadays, the functional foods represent one the most promising, interesting and innovative areas in the food industry. Various components are being added to foods in order to render them functional.

METHODS

One example of these components are plant naturally occurring phenolic compounds, which are associated with a high antioxidant capacity and thus with benefits in relation to human health.

RESULTS

However, despite the huge number of scientific studies and patents on this topic and their natural presence in foods, namely in the ones from plant origin, there are still few marketable products enriched with these compounds. The commercialization of this type of functional products needs to go through various regulations, proving that they are safe and present the ascribed health benefits, conquering the target audience. In this review the growing interest of industry and consumers' appetence for functional foods and nutraceuticals is highlighted, focusing especially on phenolic compounds.

CONCLUSION

Although several published works show the multitude of bioactive properties of these compounds, ensuring their use as bioactive ingredients in food, they present inherent stability issues needing to be solved. However, considerable research is presently ongoing to overcome this problem, making viable the development of new products to be launched in the market.