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Kham NNN, Phovisay S, Unban K, Kanpiengjai A, Saenjum C, Lumyong S, Shetty K, Khanongnuch C. Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6. Foods 2024; 13:1469. [PMID: 38790769 PMCID: PMC11120566 DOI: 10.3390/foods13101469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary.
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Affiliation(s)
- Nang Nwet Noon Kham
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Somsay Phovisay
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50100, Thailand; (N.N.N.K.); (S.P.)
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Hia, Chiang Mai 50100, Thailand
| | - Apinun Kanpiengjai
- Department of Chemistry, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
| | - Chalermpong Saenjum
- Faculty of Pharmacy, Chiang Mai University, Muang, Chiang Mai 50200, Thailand;
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Muang, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand
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Xu H, Feng L, Ba W, Miao Y, Wang X, Wang F. The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2130-2141. [PMID: 37922378 DOI: 10.1002/jsfa.13097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/05/2023]
Abstract
BACKGROUND The consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products. RESULTS In this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL-1 , total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d-limonene and benzyl alcohol, and decreasing volatile acids. CONCLUSION This study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Haiyan Xu
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Lingxing Feng
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Wenjia Ba
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yuzhi Miao
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Xiaoyan Wang
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Fang Wang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, China
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Tallei TE, Fatimawali, Adam AA, Ekatanti D, Celik I, Fatriani R, Nainu F, Kusuma WA, Rabaan AA, Idroes R. Molecular insights into the anti-inflammatory activity of fermented pineapple juice using multimodal computational studies. Arch Pharm (Weinheim) 2024; 357:e2300422. [PMID: 37861276 DOI: 10.1002/ardp.202300422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 09/29/2023] [Accepted: 10/04/2023] [Indexed: 10/21/2023]
Abstract
Pineapple has been recognized for its potential to enhance health and well-being. This study aimed to gain molecular insights into the anti-inflammatory properties of fermented pineapple juice using multimodal computational studies. In this study, pineapple juice was fermented using Lactobacillus paracasei, and the solution underwent liquid chromatography-mass spectrometry analysis. Network pharmacology was applied to investigate compound interactions and targets. In silico methods assessed compound bioactivities. Protein-protein interactions, network topology, and enrichment analysis identified key compounds. Molecular docking explored compound-receptor interactions in inflammation regulation. Molecular dynamics simulations were conducted to confirm the stability of interactions between the identified crucial compounds and their respective receptors. The study revealed several compounds including short-chain fatty acids, peptides, dihydroxyeicosatrienoic acids, and glycerides that exhibited promising anti-inflammatory properties. Leucyl-leucyl-norleucine and Leu-Leu-Tyr exhibited robust and stable interactions with mitogen-activated protein kinase 14 and IκB kinase β, respectively, indicating their potential as promising therapeutic agents for inflammation modulation. This proposition is grounded in the pivotal involvement of these two proteins in inflammatory signaling pathways. These findings provide valuable insights into the anti-inflammatory potential of these compounds, serving as a foundation for further experimental validation and exploration. Future studies can build upon these results to advance the development of these compounds as effective anti-inflammatory agents.
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Grants
- 053/E5/PG.02.00.PL/2023 Directorate of Research, Technology, and Community Service of the Ministry of Education, Culture, Research, and Technology, Republic of Indonesia
- 189/UN12.13/LT/2023 Directorate of Research, Technology, and Community Service of the Ministry of Education, Culture, Research, and Technology, Republic of Indonesia
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Affiliation(s)
- Trina Ekawati Tallei
- Department of Biology, Faculty of Mathematics and Natural Science, Sam Ratulangi University, Manado, North Sulawesi, Indonesia
| | - Fatimawali
- Pharmacy Study Program, Faculty of Mathematics and Natural Science, Sam Ratulangi University, Manado, North Sulawesi, Indonesia
| | - Ahmad Akroman Adam
- Dentistry Study Program, Faculty of Medicine, Sam Ratulangi University, Manado, North Sulawesi, Indonesia
| | - Dewi Ekatanti
- Pharmacy Study Program, Faculty of Mathematics and Natural Science, Sam Ratulangi University, Manado, North Sulawesi, Indonesia
| | - Ismail Celik
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Erciyes University, Kayseri, Turkey
| | - Rizka Fatriani
- Tropical Biopharmaca Research Center, IPB University, Bogor, Indonesia
| | - Firzan Nainu
- Department of Pharmacy, Faculty of Pharmacy, Hasanuddin University, Makassar, Indonesia
| | - Wisnu Ananta Kusuma
- Tropical Biopharmaca Research Center, IPB University, Bogor, Indonesia
- Department of Computer Science, Faculty of Mathematics and Natural Sciences, IPB University, Bogor, Indonesia
| | - Ali A Rabaan
- Molecular Diagnostic Laboratory, Johns Hopkins Aramco Healthcare, Dhahran, Saudi Arabia
- College of Medicine, Alfaisal University, Riyadh, Saudi Arabia
- Department of Public Health and Nutrition, The University of Haripur, Haripur, Pakistan
| | - Rinaldi Idroes
- Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Universitas Syiah Kuala, Kopelma Darussalam, Banda Aceh, Aceh, Indonesia
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Dahiya D, Nigam PS. Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota. Microorganisms 2023; 11:2190. [PMID: 37764034 PMCID: PMC10537194 DOI: 10.3390/microorganisms11092190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
This article deals with the condition of irregular bowel movements known as diarrhoea, its pathology, symptoms and aetiology. The information has been presented on causes of diarrhoea that include gut infections, food intolerances and allergies to certain ingredients, problems in the gastrointestinal tract like irritable bowel syndrome, inflammatory bowel disease and, the condition of dysbiosis which occurs due to long-term use of antibiotics, or other medicines, etc. Most cases of diarrhoea can be resolved without needing medical treatment; however, it is still important to avoid dehydration of the body and use some supplements to get necessary nutrients which are lost with frequent bowel movements before they can get absorbed and assimilated in the gastrointestinal tract. Probiotic products are reported as natural therapeutic agents, which can reduce the risk of diarrhoea in both adults and children. The intake of dietary fluid supplements in the form of fermented beverages containing probiotic strains could help in diarrhoea control. The patient would achieve benefits with the consumption of these functional beverages in three ways-by regaining lost fluids to the body, supplementing beneficial gut bacteria to restore diversity in gut microbiota, which was disturbed in the condition of diarrhoea as well as regaining a source of quick nutrition to recoup energy.
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Affiliation(s)
| | - Poonam Singh Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK
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Dheeraj, Srivastava A, Mishra A. Mitigation of cashew apple fruits astringency. ENVIRONMENTAL SUSTAINABILITY (SINGAPORE) 2023; 6:1-11. [PMID: 37363088 PMCID: PMC10230130 DOI: 10.1007/s42398-023-00276-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 04/16/2023] [Accepted: 04/30/2023] [Indexed: 06/28/2023]
Abstract
The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with wound-healing. Despite such benefits, the cashew apple is frequently considered as waste generated by cashew nut industries, since its commercial applications are restricted by the astringency and poor storability. This astringency is primarily due to the presence of tannins; and a lack of proper, efficient, and economical astringency reduction strategy is accountable for major waste generation. This review compiles pieces of information on the causes of astringency, as well as tannin reduction methods, such as clarification, thermal treatments, microfiltration, and fermentation. These methods aim to either just reduce tannin content or to valorize this by-product in a less-astringent better product. Both routes will eventually help with the better utilization of said organic food waste, which is critical for sustainable development.
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Affiliation(s)
- Dheeraj
- Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, 201312 Greater Noida, India
| | - Ananya Srivastava
- Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, 201312 Greater Noida, India
| | - Anuradha Mishra
- Department of Food Science and Technology, M.M.I.C.T. and B.M., H.M. MMDU (Deemed to be University), Mullana, Haryana Ambala, India
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Guimarães DT, de Oliveira Barros M, de Araújo E Silva R, Silva SMF, de Almeida JS, de Freitas Rosa M, Gonçalves LRB, Brígida AIS. Superabsorbent bacterial cellulose film produced from industrial residue of cashew apple juice processing. Int J Biol Macromol 2023; 242:124405. [PMID: 37100327 DOI: 10.1016/j.ijbiomac.2023.124405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/31/2023] [Accepted: 04/06/2023] [Indexed: 04/28/2023]
Abstract
The industrial residue of cashew apple juice processing (MRC) was evaluated as an alternative medium for bacterial cellulose (BC) production by Komagataeibacter xylinus ATCC 53582 and Komagataeibacter xylinus ARS B42. The synthetic Hestrin-Schramm medium (MHS) was used as a control for growing and BC production. First, BC production was assessed after 4, 6, 8, 10, and 12 days under static culture. After 12 days of cultivation, K. xylinus ATCC 53582 produced the highest BC titer in MHS (3.1 g·L-1) and MRC (3 g·L-1), while significant productivity was attained at 6 days of fermentation. To understand the effect of culture medium and fermentation time on the properties of the obtained films, BC produced at 4, 6, or 8 days were submitted to infrared spectroscopy with Fourier transform, thermogravimetry, mechanical tests, water absorption capacity, scanning electron microscopy, degree of polymerization and X-ray diffraction. The properties of BC synthesized in MRC were identical to those of BC from MHS, according to structural, physical, and thermal studies. MRC, on the other hand, allows the production of BC with a high water absorption capacity when compared to MHS. Despite the lower titer (0.88 g·L-1) achieved in MRC, the BC from K. xylinus ARS B42 presented a high thermal resistance and a remarkable absorption capacity (14664 %), suggesting that it might be used as a superabsorbent biomaterial.
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Affiliation(s)
- Darlyson Tavares Guimarães
- Rede Nordeste de Biotecnologia, Universidade Federal do Ceará, Campus do Pici, Fortaleza, CE CEP 60455-760, Brazil
| | - Matheus de Oliveira Barros
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Renata de Araújo E Silva
- Universidade Estadual do Ceará, Departamento de Ciência e Tecnologia, Av. Dr. Silas Munguba, 1700, Bairro Itaperi, Fortaleza, CE CEP 60714-903, Brazil
| | - Sarah Maria Frota Silva
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Jessica Silva de Almeida
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Morsyleide de Freitas Rosa
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2.270, Bairro Planalto do Pici, Fortaleza, CE CEP 60511-110, Brazil
| | - Luciana Rocha Barros Gonçalves
- Departamento de Engenharia Química, Universidade Federal do Ceará, Campus do Pici, bloco 709, Fortaleza, CE CEP 60455-760, Brazil
| | - Ana Iraidy Santa Brígida
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2.270, Bairro Planalto do Pici, Fortaleza, CE CEP 60511-110, Brazil.
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Rajendran S, Silcock P, Bremer P. Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review. Molecules 2023; 28:3236. [PMID: 37049998 PMCID: PMC10096934 DOI: 10.3390/molecules28073236] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 42400, Sri Lanka
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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Xu H, Feng L, Deng Y, Chen L, Li Y, Lin L, Liang M, Jia X, Wang F, Zhang X, Sun Z. Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Ultrafiltration of cashew apple juice using hollow fibers for shelf life extension: process optimization, flux modelling and storage study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01790-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Liang JR, Deng H, Hu CY, Zhao PT, Meng YH. Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice. Front Nutr 2022; 9:1045347. [PMID: 36562036 PMCID: PMC9764440 DOI: 10.3389/fnut.2022.1045347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Accepted: 11/14/2022] [Indexed: 12/12/2022] Open
Abstract
Background To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. Methods The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. Results Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains. Conclusion These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.
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Affiliation(s)
- Jia Rui Liang
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China
| | - Hong Deng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China,*Correspondence: Hong Deng,
| | - Ching Yuan Hu
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China,Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawai’i at Mānoa, Honolulu, HI, United States
| | - Peng Tao Zhao
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China
| | - Yong Hong Meng
- The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, National Research & Development Center of Apple Processing Technology, College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an, China,Yong Hong Meng,
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Guo X, Wang J, Niu R, Li R, Wang J, Fan X, Wang X, Sun Z. Effects of apple juice fermented with Lactobacillus plantarum CICC21809 on antibiotic-associated diarrhea of mice. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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12
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Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass. FERMENTATION 2022. [DOI: 10.3390/fermentation8110647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
Fermented foods are known worldwide for their functional health properties. In order to promote the relative product development of edible grass, Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr) were used to ferment edible grass in this study. Effects of fermentation using Lp and Lr in monoculture and binary mixture on physicochemical properties, the contents of functional compounds and the antioxidant activity of edible grass at different fermentation times were investigated by colorimetric method and high-performance liquid chromatography (HPLC). Results show that the pH value and total sugar content of the three fermented edible grasses at the 4th day were lower than those of unfermented water extract (defined as the control sample) and kept almost unchanged at the 7th day. The total polyphenol content and total flavonoid content of the three fermented edible grasses were lower than those of the control sample by the oxidation of phenolic compounds caused by polyphenol oxidases. The highest soluble protein content and superoxide dismutase (SOD) activity were found in the binary mixture of Lp and Lr fermentation at the 7th day, which were respectively 11 and 1.78 times higher than those of control sample. The oxalic acid content of all fermented edible grasses shows a significant decrease with increasing fermentation time, especially for the binary mixture at the 7th day, reaching only 24% of the control sample. However, the contents of lactic acid and succinic acid of the three fermented edible grasses were higher than those of the control sample because of the metabolism of the microorganism. Functional compounds including soluble protein, SOD, lactic acid and succinic acid played the main positive roles in antioxidation, while oxalic acid had a negative correlation with antioxidation. Therefore, the antioxidant activity of edible grass was dramatically enhanced by Lactobacillus strain fermentation.
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Dahiya D, Nigam PS. Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota. Foods 2022; 11:2760. [PMID: 36140888 PMCID: PMC9497984 DOI: 10.3390/foods11182760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/21/2022] Open
Abstract
Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota. The functional beverages contain the substrates used for the preparation of product with a specific culture or a mixture of known strains used to perform the fermentation, hence these drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared using agriculturally sourced materials, the fermented substrates with their oligosaccharides and fiber content act as prebiotics. Both the components (probiotic strain/s and prebiotic substrate) exist in a synergistic relationship in the product and contribute to several benefits for nutrition and gut health. The preparation of such probiotic beverages has been studied using non-dairy-based materials, including fruits, vegetables, nuts, grains, and cassava, a staple diet source in many regions. The consumption of beverages prepared with the use of probiotics, which contain active microbial cells and their metabolites, contributes to the functional properties of beverages. In addition, the non-dairy probiotic products can be used by consumers of all groups and food cultures, including vegans and vegetarians, and particularly consumers with allergies to dairy-based products. The aim of this article is to present a review of published research highlighting specific probiotic strains, which have the potential to enhance sustainability of healthy GIT microbiota, used in the fermentation process for the preparation of non-dairy beverages.
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Affiliation(s)
| | - Poonam Singh Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK
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14
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Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermented functional food matrix around probiotic bacteria plays an important role in the survival of these strains by buffering and protecting them from intestinal conditions such as low pH, bile acids, and other harsh conditions. On average, cultured dairy products included higher concentrations of lactic acid bacteria, with some products having as much as 109/mL or g. The focus of this review is on fermented dairy foods and associated probiotic products and their mechanisms of action, including their impact on microbiota and regulation of the immune system. First, we discussed whey and whey-based fermented products, as well as the organisms associated with them. Followed by the role of probiotics, fermented-product-mediated modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and reinforcement of gut barrier functions through tight junction. In turn, providing the ample evidence that supports their benefits for gastrointestinal health and related disorders.
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Li K, Yang M, Tian M, Jia L, Du J, Wu Y, Li L, Yuan L, Ma Y. Lactobacillus plantarum 17-5 attenuates Escherichia coli-induced inflammatory responses via inhibiting the activation of the NF-κB and MAPK signalling pathways in bovine mammary epithelial cells. BMC Vet Res 2022; 18:250. [PMID: 35764986 PMCID: PMC9238091 DOI: 10.1186/s12917-022-03355-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 06/21/2022] [Indexed: 11/10/2022] Open
Abstract
Background Mastitis is one of the most prevalent diseases and causes considerable economic losses in the dairy farming sector and dairy industry. Presently, antibiotic treatment is still the main method to control this disease, but it also brings bacterial resistance and drug residue problems. Lactobacillus plantarum (L. plantarum) is a multifunctional probiotic that exists widely in nature. Due to its anti-inflammatory potential, L. plantarum has recently been widely researched in complementary therapies for various inflammatory diseases. In this study, the apoptotic ratio, the expression levels of various inflammatory mediators and key signalling pathway proteins in Escherichia coli-induced bovine mammary epithelial cells (BMECs) under different doses of L. plantarum 17–5 intervention were evaluated. Results The data showed that L. plantarum 17–5 reduced the apoptotic ratio, downregulated the mRNA expression levels of TLR2, TLR4, MyD88, IL1β, IL6, IL8, TNFα, COX2, iNOS, CXCL2 and CXCL10, and inhibited the activation of the NF-κB and MAPK signalling pathways by suppressing the phosphorylation levels of p65, IκBα, p38, ERK and JNK. Conclusions The results proved that L. plantarum 17–5 exerted alleviative effects in Escherichia coli-induced inflammatory responses of BMECs. Supplementary Information The online version contains supplementary material available at 10.1186/s12917-022-03355-9.
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Affiliation(s)
- Ke Li
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China
| | - Ming Yang
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China
| | - Mengyue Tian
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, 056038, Hebei, China
| | - Li Jia
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China
| | - Jinliang Du
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China.,Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China
| | - Yinghao Wu
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China
| | - Lianmin Li
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China
| | - Lining Yuan
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China
| | - Yuzhong Ma
- College of Veterinary Medicine, Hebei Agricultural University, Baoding, 071001, Hebei, China.
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Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices. Foods 2022; 11:foods11131920. [PMID: 35804736 PMCID: PMC9265423 DOI: 10.3390/foods11131920] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 06/20/2022] [Accepted: 06/24/2022] [Indexed: 02/04/2023] Open
Abstract
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in Lactiplantibacillus plantarum and Lactobacillus acidophilus samples. DPPH free radical scavenging rates in L. plantarum and Lacticaseibacillus paracasei samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, β-caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by L. paracasei, with more optimization aroma-active compounds such as D-limonene, β-caryophyllene, terpinolene and β-myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, L. paracasei fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
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The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othonianum Rizz.) and cagaita (Eugenia dysenterica) pulps. For this, we used headspace (HS) and two extraction methods (solid-phase extraction, SPE and solid-phase microextraction, SPME), as well as gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) for identification of aroma compounds. While SPME was more efficient and extracted 17 and 21 compounds for “Cerrado” cashew and cagaita pulps, respectively, the SPE method extracted 13 compounds for both pulps. SPME showed higher modified frequency (MF), that is, compounds perceived with higher intensity and by number of judges during olfactometry. On the other hand, the results obtained in this work showed that the extraction techniques seem complementary, since some compounds were not identified by SPE, but were identified by SPME, and vice versa.
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Fermented foods: an update on evidence-based health benefits and future perspectives. Food Res Int 2022; 156:111133. [DOI: 10.1016/j.foodres.2022.111133] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/15/2022]
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Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040292] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee production, has antioxidant activity because it contains different classes of phenolic compounds. To investigate the factors affecting the biotransformation process of coffee pulp using L. plantarum TISTR 543, a systematic study using 23 factorial designs in a completely randomized design (CRD) was done. After the coffee pulp was bio-transformed, its bacterial count, pH, phenol contents, flavonoid contents, tannin contents, changes in bioactive compounds by LC-QQQ, and antioxidant properties were studied. The highest phenolic content was obtained in the sample containing the substrate, water, and sugar in the ratio of 3:10:3 with a 5% starter. After the fermentation was done, for 24–72 h, total bacteria count, total phenol contents, and antioxidant activities significantly increased compared to their initial values. Protocatechuic acid also markedly increased after 24 h of the biotransformation process. Hence, the fermentation of coffee pulp with L. plantarum TISTR 543 can produce substances with a higher biological activity which can be further studied and used as functional foods or active ingredients in cosmetic application.
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Alternative beverages for probiotic foods. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03904-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zhong H, Zhao M, Tang J, Deng L, Feng F. Probiotics-fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4420-4427. [PMID: 33421121 DOI: 10.1002/jsfa.11083] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 12/17/2020] [Accepted: 01/09/2021] [Indexed: 05/10/2023]
Abstract
BACKGROUND Fermentation is a traditional food-preserving technique. It is an effective process, widely used to enrich the nutrients diversity and bioactivity of the fermented foods since ancient times. This study aimed at investigating the effects of various fermentation starters on the physicochemical, antioxidant, antimicrobial, and antidiabetic properties of blueberry juices. The blueberry juices were fermented by natural fermentation (NFBJ), self-made starters fermentation (SFBJ), and commercial starters fermentation (CFBJ); fresh blueberry juice (BBJ) was processed without fermentation for comparison. RESULTS Probiotics-fermented blueberry juices (SFBJ and CFBJ) showed less total and reducing sugars, higher titratable acidity, and a wider variety and higher amounts of organic acids than non-fermented blueberry juice (BBJ) did. All the fermented blueberry juices (NFBJ, SFBJ, and CFBJ) showed significantly (P < 0.05) higher antioxidant potentials than that of BBJ measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, cupric-reducing antioxidant capacity, and ferric-reducing ability power assays. The SFBJ exhibited the highest antibacterial activities against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium, with inhibition zone diameters of 38.84 ± 1.74 mm, 34.91 ± 1.53 mm, and 36.18 ± 3.16 mm respectively. Compared with BBJ, the α-glucosidase inhibitory activity of the SFBJ and CFBJ increased by two-to threefold. The α-amylase inhibitory activity of the SFBJ and CFBJ increased by 600%, whereas the spontaneous fermentation showed no improvement. The SFBJ and CFBJ promoted glucose consumption of HepG2 cell lines, indicating the promising potential for a higher glucose bio-utilization. CONCLUSIONS The SFBJ and CFBJ showed remarkable improvements in the antioxidant, antimicrobial, and antidiabetic activities compared with non-fermented and spontaneous fermented juices, indicating their promising potentials as an antihyperglycemic agent. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hao Zhong
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
| | - Jun Tang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
| | - Lingli Deng
- College of Biological Science and Technology, Hubei Minzu University, Enshi, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Ningbo Institute of Zhejiang University, Ningbo, China
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Larosa CP, Balthazar CF, Guimarães JT, Margalho LP, Lemos FS, Oliveira FL, Abud YKD, Sant'Anna C, Duarte MCKH, Granato D, Raices RSL, Freitas MQ, Sant'Ana AS, Almeida Esmerino E, Pimentel TC, Cristina Silva M, Cruz AG. Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir? Food Chem 2021; 351:129290. [PMID: 33631613 DOI: 10.1016/j.foodchem.2021.129290] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 02/01/2021] [Accepted: 02/02/2021] [Indexed: 12/25/2022]
Abstract
The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron microscopy), and antiproliferative activity of cancer cells were evaluated. Furthermore, the antioxidant activity (DPPH), inhibitory activity of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase, lactose content, lactic and acetic acids and ethanol, fatty acid profile and volatile organic compounds were determined. The addition of sugars increased the Lactobacillus population (up to 2.24 log CFU/mL), metabolites concentration, antagonistic activity against pathogens, antioxidant activity (11.1 to 24.1%), ACE inhibitory activity (27.5 to 37.6%), α-amylase inhibition (18 to 37.4%), and anti-proliferative activity. Furthermore, it improved the fatty acid profile and volatile compounds. The results suggest that the replacement of sucrose with different types of sugar constitute an interesting option to be used in sheep milk kefir formulations.
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Affiliation(s)
- Cristiane P Larosa
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Celso F Balthazar
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Jonas T Guimarães
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Larissa P Margalho
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Felipe S Lemos
- Federal University of Rio de Janeiro, Institute of Biomedical Sciences, 21941-902 Rio de Janeiro, Brazil
| | - Felipe L Oliveira
- Federal University of Rio de Janeiro, Institute of Biomedical Sciences, 21941-902 Rio de Janeiro, Brazil
| | - Yuri K D Abud
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020 Rio de Janeiro, Brazil
| | - Celso Sant'Anna
- Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020 Rio de Janeiro, Brazil
| | | | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland
| | - Renata S L Raices
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Monica Q Freitas
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Erick Almeida Esmerino
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil; Federal Rural University of Rio de Janeiro, 23890-000, Seropédica, Rio de Janeiro, Brazil
| | | | - Marcia Cristina Silva
- Federal Institute of Science and Technology Rio de Janeiro, Food Department, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Federal Fluminense University, Faculty of Veterinary, 24230-340 Niterói, RJ, Brazil.
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Zeng H, Shuai Y, Zeng X, Xin B, Huang M, Li B, Qiao J, Wang Y, Qiu X, Wang C. Evaluation of health‐related composition and bioactivity of five fruit juices following
Lactobacillus plantarum
fermentation and simulated digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Huawei Zeng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing100048China
- Department of Bioengineering College of Life Science Huaibei Normal University Huaibei Anhui235000China
| | - Yuying Shuai
- College of pharmaceutical science Zhejiang Chinese Medical University Hangzhou Zhejiang310053China
| | - Xin Zeng
- Department of Bioengineering College of Life Science Huaibei Normal University Huaibei Anhui235000China
| | - Bingyue Xin
- Department of Bioengineering College of Life Science Huaibei Normal University Huaibei Anhui235000China
| | - Mingqua Huang
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing100048China
| | - Bin Li
- Anhui Xintian Biotechnology Co., Ltd Fuyang Anhui236600China
| | - Jie Qiao
- Department of Bioengineering College of Life Science Huaibei Normal University Huaibei Anhui235000China
| | - Yijia Wang
- Department of Bioengineering College of Life Science Huaibei Normal University Huaibei Anhui235000China
| | - Xiaoli Qiu
- Department of Bioengineering College of Life Science Huaibei Normal University Huaibei Anhui235000China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
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Silva ALLE, Santos DCD, Sousa TLD, Silva FG, Egea MB. “Cerrado” cashew (Anacardium othonianum Rizz.) juice improves metabolic parameters in women: A pilot study. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103950] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Assessment of Pomegranate Juice as an Alternative “Substrate” for Probiotic Delivery. Recent Advances and Prospects. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The probiotic products in the market are mostly milk-based products, such as yoghurts, cheese and fermented milk. However, lately, there has been an increasing demand for non-dairy probiotic products due to various reasons such as allergies, lactose intolerance, high cholesterol content and consumers turning to more natural foods. Fruit juices are considered as an appropriate new substrate for probiotic delivery. From these, pomegranate (Punica granatum L.) is gaining more attention in recent years. Pomegranate is a fruit known since ancient times for its therapeutic qualities, such as antioxidant, anti-inflammatory, antibacterial, antiviral and antitumor properties, among others. Pomegranate juice contains a range of bioactive compounds such as phytochemicals, like polyphenols, ellagitannins, anthocyanins and punicalagins. The fermentation of the juice with probiotic strains seems to provide beverages of high nutritional values and accepted organoleptic quality. Therefore, the aim of this comprehensive review is to present an overview of the innovative in vitro and in vivo assays that have taken place regarding fermentation of pomegranate juice by probiotic bacteria. In addition, various drawbacks are underlined and solutions are proposed and discussed regarding the feasibility of pomegranate juice as an alternative substrate for probiotic delivery.
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Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030071] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.
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Panich S, Amatatongchai M. A non-toxic approach to assess total antioxidant capacity (TAC) of exotic tropical fruits from Thailand. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3547-3552. [PMID: 31274923 DOI: 10.1007/s13197-019-03801-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/25/2019] [Accepted: 04/30/2019] [Indexed: 11/25/2022]
Abstract
A simple flow injection analysis (FIA) integrating with a metal-free approach for total antioxidant capacity (TAC) was developed. The non-toxic reaction was based on generating a vibrant blue radical from imipramine to avoid the potential interferents arising from the colorful fruit extracts. The blue radical can be rapidly scavenged by antioxidant compounds present in the sample. TAC values of Thai tropical fruit extracts were assessed by monitoring the quenching in absorbance of the test mixture following the addition of the antioxidant compounds/fruit extracts. The FIA co-operated in order to increase the sample throughput. The results demonstrated that Antidesma thwaiteaianum Muell. Arg. has the highest capacity followed by Terminalia chebula Retz. and Phyllanthus Emblica Linn., respectively. An excellent correlation between the proposed method was found with the DPPH assay. The proposed method allowed the TAC determination of fruit extracts in a high-throughput and straightforward way in accordance with the principles of green analytical chemistry.
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Affiliation(s)
- Sirirat Panich
- 1Division of Science, Faculty of Science and Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Maliwan Amatatongchai
- 2Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Ubon Ratchathani University, Ubon Ratchathani, 34190 Thailand
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Miranda RF, de Paula MM, da Costa GM, Barão CE, da Silva ACR, Raices RSL, Gomes RG, Pimentel TC. Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters? Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.047] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Melini F, Melini V, Luziatelli F, Ficca AG, Ruzzi M. Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients 2019; 11:E1189. [PMID: 31137859 PMCID: PMC6567126 DOI: 10.3390/nu11051189] [Citation(s) in RCA: 151] [Impact Index Per Article: 30.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Revised: 05/23/2019] [Accepted: 05/24/2019] [Indexed: 02/07/2023] Open
Abstract
Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.
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Affiliation(s)
- Francesca Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy.
| | - Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Rome, Italy.
| | - Francesca Luziatelli
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
| | - Anna Grazia Ficca
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
| | - Maurizio Ruzzi
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, via C. de Lellis, snc, I-01100 Viterbo, Italy.
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