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Rejdlová A, Vašina M, Lorencová E, Hružík L, Salek RN. Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques. Foods 2024; 13:1855. [PMID: 38928797 PMCID: PMC11202754 DOI: 10.3390/foods13121855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 05/20/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping, and sensory analyses were performed. During fermentation (48 h), the values of pH, density, and total soluble solids decreased. On the other hand, the ethanol content during fermentation increased up to a final content in the range of 0.92-4.86% (v/v). The addition of furcellaran was effective in terms of sediment content decrease to a level of 0.25% (w/w). In general, the samples exhibited non-Newtonian pseudoplastic behaviour. The sensory analysis revealed that the sample with a composition of 20% (w/w) blackcurrant juice and 0.50% (w/w) furcellaran received the highest score.
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Affiliation(s)
- Anita Rejdlová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (E.L.); (R.N.S.)
| | - Martin Vašina
- Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 5669, 760 01 Zlin, Czech Republic
- Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VŠB-Technical University of Ostrava, 17. listopadu 2172/15, 708 00 Ostrava-Poruba, Czech Republic;
| | - Eva Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (E.L.); (R.N.S.)
| | - Lumír Hružík
- Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VŠB-Technical University of Ostrava, 17. listopadu 2172/15, 708 00 Ostrava-Poruba, Czech Republic;
| | - Richardos Nikolaos Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic; (A.R.); (E.L.); (R.N.S.)
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Gökırmaklı Ç, Şatır G, Guzel‐Seydim ZB. Microbial viability and nutritional content of water kefir grains under different storage conditions. Food Sci Nutr 2024; 12:4143-4150. [PMID: 38873456 PMCID: PMC11167166 DOI: 10.1002/fsn3.4074] [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: 09/06/2023] [Revised: 02/18/2024] [Accepted: 02/24/2024] [Indexed: 06/15/2024] Open
Abstract
Water kefir grains are an important source of probiotics, mainly containing lactic acid bacteria and yeasts. The aim of this study is to investigate the changes in microbial and chemical properties of water kefir grains during 1-month storage at +4°C and -18°C. The initial content of lactobacilli, lactococci, and yeast in water kefir grains was 6.06, 6.33, and 5.93 log CFU/g, respectively. The number of lactobacilli, Lactobacillus acidophilus, and Bifidobacterium spp. in the water kefir grains were comparable, with slight changes at the end of refrigerated storage (p > .05). Lactococci and yeasts decreased significantly after both storage conditions compared to the initial content (p < .05). The dry matter and ash contents remained unchanged during storage (p > .05). Water kefir grains contained significant amounts of calcium, vitamin B2, vitamin B6, vitamin B7, and vitamin B12. Storage at both +4°C and -18°C did not affect the mineral and vitamin contents, except for Cu and Vitamin B2. The results indicate that the water kefir grains remained viable after storage at both temperatures. If water kefir grains need to be stored, it is recommended to store them at +4°C in sugared water as it ensures better survivability of the microbiota of the grains.
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Affiliation(s)
- Çağlar Gökırmaklı
- Department of Food EngineeringSuleyman Demirel UniversityIspartaTurkey
| | - Gülçin Şatır
- Department of Nutrition and DieteticsSuleyman Demirel UniversityIspartaTurkey
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3
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Lago A, Delgado JF, Rezzani GD, Cottet C, Ramírez Tapias YA, Peltzer MA, Salvay AG. Multi-Component Biodegradable Materials Based on Water Kefir Grains and Yeast Biomasses: Effect of the Mixing Ratio on the Properties of the Films. Polymers (Basel) 2023; 15:2594. [PMID: 37376239 DOI: 10.3390/polym15122594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/28/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The use of biopolymeric materials is restricted for some applications due to their deficient properties in comparison to synthetic polymers. Blending different biopolymers is an alternative approach to overcome these limitations. In this study, we developed new biopolymeric blend materials based on the entire biomasses of water kefir grains and yeast. Film-forming dispersions with varying ratios of water kefir to yeast (100/0, 75/25, 50/50 25/75 and 0/100) underwent ultrasonic homogenisation and thermal treatment, resulting in homogeneous dispersions with pseudoplastic behaviour and interaction between both biomasses. Films obtained by casting had a continuous microstructure without cracks or phase separation. Infrared spectroscopy revealed the interaction between the blend components, leading to a homogeneous matrix. As the water kefir content in the film increased, transparency, thermal stability, glass transition temperature and elongation at break also increased. The thermogravimetric analyses and the mechanical tests showed that the combination of water kefir and yeast biomasses resulted in stronger interpolymeric interactions compared to single biomass films. The ratio of the components did not drastically alter hydration and water transport. Our results revealed that blending water kefir grains and yeast biomasses enhanced thermal and mechanical properties. These studies provided evidence that the developed materials are suitable candidates for food packaging applications.
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Affiliation(s)
- Agustina Lago
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina
| | - Juan F Delgado
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
- Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), CONICET-Universidad de Buenos Aires, Av. Las Heras 2214, Ciudad Autónoma de Buenos Aires C1127, Argentina
| | - Guillermo D Rezzani
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| | - Celeste Cottet
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina
- Comisión de Investigaciones Científicas (CIC), Calle 526, La Plata B1900, Argentina
| | - Yuly A Ramírez Tapias
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| | - Mercedes A Peltzer
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires C1425FQB, Argentina
| | - Andrés G Salvay
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal B1876BXD, Argentina
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Wilches‐López L, Correa‐Espinal A, Pérez‐Monterroza EJ, Rojas LF. Metataxonomic and metabolic evaluation of three water kefir microbiomes cultured in sugar cane juice. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Lisett Wilches‐López
- Universidad de Antioquia Escuela de Microbiología, Grupo de Biotransformación Medellín Colombia
| | - Alexander Correa‐Espinal
- Departamento de Ingeniería de la Organización Facultad de Minas—Sede Medellín Universidad Nacional de Colombia Medellín Colombia
| | - Ezequiel José Pérez‐Monterroza
- Facultad de Ciencias Administrativas, Económicas y Contables Universidad Católica Luis Amigó, Programa de Gastronomía Medellín Colombia
| | - Luisa F. Rojas
- Universidad de Antioquia Escuela de Microbiología, Grupo de Biotransformación Medellín Colombia
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Araújo CDS, Macedo LL, Teixeira LJQ. Use of mid-infrared spectroscopy to predict the content of bioactive compounds of a new non-dairy beverage fermented with water kefir. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Páez Jerez AL, Mori MF, Flexer V, Tesio AY. Water Kefir Grains-Microbial Biomass Source for Carbonaceous Materials Used as Sulfur-Host Cathode in Li-S Batteries. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15248856. [PMID: 36556663 PMCID: PMC9785453 DOI: 10.3390/ma15248856] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 06/12/2023]
Abstract
Nowadays, the use of biomass to produce cathode materials for lithium-sulfur (Li-S) batteries is an excellent alternative due to its numerous advantages. Generally, biomass-derived materials are abundant, and their production processes are environmentally friendly, inexpensive, safe, and easily scalable. Herein, a novel biomass-derived material was used as the cathode material in Li-S batteries. The synthesis of the new carbonaceous materials by simple carbonization and washing of water kefir grains, i.e., a mixed culture of micro-organisms, is reported. The carbonaceous materials were characterized morphologically, texturally and chemically by using scanning electron microscopy, N2 adsorption-desorption, thermogravimetric analysis, X-ray diffraction, and both Raman and X-ray photoelectron spectroscopy. After sulfur infiltration using the melt diffusion method, a high sulfur content of ~70% was achieved. Results demonstrated that the cell fitted with a cathode prepared following a washing step with distilled water after carbonization of the water kefir grains only, i.e., not subjected to any chemical activation, achieved good electrochemical performance at 0.1 C. The cell reached capacity values of 1019 and 500 mAh g-1 sulfur for the first cycle and after 200 cycles, respectively, at a high mass loading of 2.5 mgS cm-2. Finally, a mass loading study was carried out.
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Affiliation(s)
- Ana L. Páez Jerez
- CIDMEJu (CONICET-Universidad Nacional de Jujuy), Centro de Desarrollo Tecnológico General Savio, Av. Martijena S/N, Palpalá 4612, Argentina
| | - M. Fernanda Mori
- Instituto de Investigaciones en Catálisis y Petroquímica, CONICET, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe S3000, Argentina
| | - Victoria Flexer
- CIDMEJu (CONICET-Universidad Nacional de Jujuy), Centro de Desarrollo Tecnológico General Savio, Av. Martijena S/N, Palpalá 4612, Argentina
| | - Alvaro Y. Tesio
- CIDMEJu (CONICET-Universidad Nacional de Jujuy), Centro de Desarrollo Tecnológico General Savio, Av. Martijena S/N, Palpalá 4612, Argentina
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7
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Ţălu Ş, Monteiro MDS, Filho HDF, Ferreira NS, Matos RS. Surface aspects and multifractal features of 3D spatial patterns of low-cost Amazon açaí-loaded kefir microbial films. Microsc Res Tech 2022; 85:2526-2536. [PMID: 35312128 DOI: 10.1002/jemt.24106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 02/26/2022] [Accepted: 03/04/2022] [Indexed: 02/05/2023]
Abstract
In this study, açaí-loaded kefir microbial films obtained in solutions containing demerara sugar, a low-cost and relatively organic sugar, were prepared. Environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM), stereometric and multifractal analyses were applied to study the influence of the concentration of açaí over the surface morphology as well as its multifractal nature. The ESEM and AFM images showed that low concentrations of acai berry form surface covered by bacteria, while higher concentrations promote yeast growth. The autocorrelation function suggested that the degree of surface anisotropy changes as the concentration of açaí increases, while the Minkowski Functionals confirmed that the sample with the highest content has a different morphology than the samples containing 10-40 ml. The multifractal analysis revealed that the surfaces have a strong multifractal behavior, where the multifractal singularity strength was higher in the sample containing the highest concentration of açaí. The sample with the highest concentration was then mapped to have a greater vertical growth of its spatial patterns. These results prove that image analysis using mathematical tools can be very useful for the characterization of biological-based systems for application in the biomedicine field. We characterized the micromorphology of the 3D surface of the kefir biofilms associated with Acai extract. The 3D surface analysis of the samples was performed using by environmental scanning electron microscope and atomic force microscopy. We determined the multifractal and Minkowski Functionals of the analyzed samples.
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Affiliation(s)
- Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, Cluj-Napoca, Cluj county, Romania
| | - Michael D S Monteiro
- Postgraduate Program in Chemistry, Federal University of Sergipe-UFS, São Cristóvão, Sergipe, Brazil
| | - Henrique D F Filho
- Laboratório de Síntese de Nanomateriais e Nanoscopia (LSNN), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | | | - Robert S Matos
- Amazonian Materials Group, Physics Department, Federal University of Amapá, Amapá, Brazil
- Materials Science and Engineering Department, Federal University of Sergipe, Sergipe, Brazil
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8
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9
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New Antioxidant Active Packaging Films Based on Yeast Cell Wall and Naphtho-γ-Pyrone Extract. Polymers (Basel) 2022; 14:polym14102066. [PMID: 35631947 PMCID: PMC9145137 DOI: 10.3390/polym14102066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/15/2022] [Accepted: 05/16/2022] [Indexed: 12/10/2022] Open
Abstract
The main objective of this work is the development of new active films based on yeast cell wall obtained by high-pressure homogenization (YCW-H) supplemented with naphtho-γ-pyrone (CL-NGP) extract, which is a bioactive compound produced by Aspergillus tubingensis G131 with great antioxidant potential. A complete characterization of the functional properties of the bioactive films, such as their structural, colour, thermal, mechanical, hydration and water vapour transport, was carried out to evaluate the influence of the addition of the antioxidant compounds. Likewise, the antioxidant capacity of the developed materials and the specific migration of NGPs in food simulants were evaluated. The results showed that CL-NGP extract possessed an important antioxidant activity, which was maintained after incorporation in YCW-H films. The addition of 2 and 5% CL-NGPs decreased the hydration of films and consequently improved the water vapour barrier properties. It was observed that CL-NGPs migrate in fatty food simulants and retain their antioxidant capacity in the simulant. The results obtained in this work showed that bioactive films based on yeast cell walls with the addition of CL-NGPs have the potential to be used as packaging material in systems of interest in the food industry.
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Dedhia N, Marathe SJ, Singhal RS. Food polysaccharides: A review on emerging microbial sources, bioactivities, nanoformulations and safety considerations. Carbohydr Polym 2022; 287:119355. [DOI: 10.1016/j.carbpol.2022.119355] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 03/10/2022] [Accepted: 03/10/2022] [Indexed: 12/13/2022]
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WATER KEFIR, A FERMENTED BEVERAGE CONTAINING PROBIOTIC MICROORGANISMS: FROM ANCIENT AND ARTISANAL MANUFACTURE TO INDUSTRIALIZED AND REGULATED COMMERCIALIZATION. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100123] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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12
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Pendón MD, Bengoa AA, Iraporda C, Medrano M, Garrote GL, Abraham AG. Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverage. J Appl Microbiol 2021; 133:162-180. [PMID: 34822204 DOI: 10.1111/jam.15385] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 10/18/2021] [Accepted: 11/22/2021] [Indexed: 01/07/2023]
Abstract
Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin, which has been passed down from generation to generation and is currently consumed practically all over the world. Considering the recent and extensive updates published on sugary kefir, this work aims to shed light on the scientific works that have been published so far in relation to this complex ecosystem. We focused our review evaluating the factors that affect the beverage microbial and chemical composition that are responsible for the health attribute of water kefir as well as the grain growth. The microbial ecosystem that constitutes the grains and the fermented consumed beverage can vary according to the fermentation conditions (time and temperature) and especially with the use of different substrates (source of sugars, additives as fruits and molasses). In this sense, the populations of microorganisms in the beverage as well as the metabolites that they produce varies and in consequence their health properties. Otherwise, the knowledge of the variables affecting grain growth are also discussed for its relevance in maintenance of the starter biomass as well as the use of dextran for technological application.
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Affiliation(s)
- María Dolores Pendón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Ana Agustina Bengoa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Carolina Iraporda
- Departamento de Ingeniería Química y Tecnología de los Alimentos, Facultad de Ingeniería, UNCPBA, Olavarría, Argentina
| | - Micaela Medrano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Graciela L Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET), La Plata, Argentina.,Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, UNLP, La Plata, Argentina
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Pihurov M, Păcularu-Burada B, Cotârleţ M, Vasile MA, Bahrim GE. Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures. Microorganisms 2021; 9:2184. [PMID: 34835310 PMCID: PMC8624174 DOI: 10.3390/microorganisms9112184] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/16/2021] [Accepted: 10/16/2021] [Indexed: 01/15/2023] Open
Abstract
Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures' microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha-SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer's life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria-yeast and/or bacteria-offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
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Affiliation(s)
| | | | | | | | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (M.P.); (B.P.-B.); (M.C.); (M.A.V.)
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Taherimehr M, YousefniaPasha H, Tabatabaeekoloor R, Pesaranhajiabbas E. Trends and challenges of biopolymer-based nanocomposites in food packaging. Compr Rev Food Sci Food Saf 2021; 20:5321-5344. [PMID: 34611989 DOI: 10.1111/1541-4337.12832] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 07/11/2021] [Accepted: 08/03/2021] [Indexed: 01/14/2023]
Abstract
The ultimate goal of new food packaging technologies, in addition to maintaining the quality and safety of food for the consumer, is to consider environmental concerns and reduce its impacts. In this regard, one of the solutions is to use eco-friendly biopolymers instead of conventional petroleum-based polymers. However, the challenges of using biopolymers in the food packaging industry should be carefully evaluated, and techniques to eliminate or minimize their disadvantages should be investigated. Many studies have been conducted to improve the properties of biopolymer-based packaging materials to produce a favorable product for the food industry. This article reviews the structure of biopolymer-based materials and discusses the trends and challenges of using these materials in food packaging technologies with the focus on nanotechnology and based on recent studies.
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Affiliation(s)
- Masoumeh Taherimehr
- Department of Chemistry, Faculty of Basic Sciences, Babol Noshirvani University of Technology, Babol, Iran
| | - Hassan YousefniaPasha
- Department of Agricultural Machinery Engineering, Faculty of Agriculture Engineering and Technology, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran
| | - Reza Tabatabaeekoloor
- Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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Ghibaudo F, Gerbino E, Hugo AA, Campo Dall' Orto V, Gomez-Zavaglia A. Fortification of water kefir with magnetite nanoparticles. Food Res Int 2021; 149:110650. [PMID: 34600652 DOI: 10.1016/j.foodres.2021.110650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/09/2021] [Accepted: 08/17/2021] [Indexed: 02/07/2023]
Abstract
The aim of this work was to evaluate the suitability of incorporating Fe3O4 (magnetite, M) NPs into water kefir (wKef) beverages. Magnetite NPs were synthesized and coated with pectins (cM), and incorporated into wKef beverages obtained by fermentation of a muscovado sugar solution with wKef grains. FeSO4, usually employed as fortifier, was used as a control. Four different beverages were analyzed: wKef, wKef-cM, wKef-M, wKef-FeSO4, indicating wKef beverages fortified with cM, M or FeSO4, respectively. Their stability was assessed by determining the viability of total lactic acid bacteria and yeasts, and the composition of saccharides along storage at 4 °C for up to 30 days. The toxicity of M and cM was evaluated in an in vivo model of Artemia salina. The absorption of iron was quantified by determining ferritin values on intestinal Caco-2/TC7 cells, and its internalization mechanisms, by employing inhibitors of endocytic pathways and quantifying ferritin. M and cM were non-toxic on Artemia salina up to 500 µg/mL, a toxicity even lower than that of FeSO4, which showed a LD50 of 304.08 µg/mL. After 30 days of storage, no significant decrease on yeasts viability was observed, and bacteria viability was above 6 log CFU/mL for the four beverages. In turn, sucrose decreased to undetectable values, concomitantly to an increase in the concentrations of glucose and fructose. Both wKef-M and wKef-cM led to a significant increase in the ferritin values (up to 2 folds) with regard to the basal state. The internalization of M NPs occurred via clathrins and caveolin pathways, whereas that of cM, by macropinocytosis. Safely incorporating M and cM NPs into wKef beverages appear as an innovative strategy for providing bioavailable iron aiming to ameliorate the nutritional status of populations at risk of iron deficiency (e.g., vegans).
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Affiliation(s)
- F Ghibaudo
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - E Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - A A Hugo
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - V Campo Dall' Orto
- Department of Analytical Chemistry and Physical Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Chemistry and Drug Metabolism Institute (IQUIMEFA, CONICET), Junín 956, RA 1113, Argentina
| | - A Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina.
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Kefir and Its Biological Activities. Foods 2021; 10:foods10061210. [PMID: 34071977 PMCID: PMC8226494 DOI: 10.3390/foods10061210] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/07/2021] [Accepted: 04/10/2021] [Indexed: 02/01/2023] Open
Abstract
Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
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Montoille L, Morales Vicencio C, Fontalba D, Ortiz JA, Moreno-Serna V, Peponi L, Matiacevich S, Zapata PA. Study of the effect of the addition of plasticizers on the physical properties of biodegradable films based on kefiran for potential application as food packaging. Food Chem 2021; 360:129966. [PMID: 33993071 DOI: 10.1016/j.foodchem.2021.129966] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 04/08/2021] [Accepted: 04/24/2021] [Indexed: 01/26/2023]
Abstract
Spectroscopies analysis indicated that kefiran contains branched hexasaccharide repeating units. Neat kefiran films, 2 and 5% w/w of glycerol, d-glucitol, d-galactitol, d-mannitol, and d-limonene were incorporated as plasticizers. Neat and plasticized kefiran films were characterized by physical, thermal, mechanical, optical, and water solubilization properties. Neat kefiran had a glass transition temperature (Tg) of -20 ± 2 °C and, with the addition of plasticizers between -15 to -17 ± 2 °C. The values were close to the neat kefiran, and the results could be attributed to a lower amount of plasticizer used. The solubility of the glycerol plasticized films increases by 33% and decreased with the concentration of other plasticizers in comparison with the neat kefiran. d-glucitol and d-galactitol decreased the microhardness and Young's Modulus of films around 30% and 74% respectively, obtaining more flexible kefiran films. Kefiran based films could find applications as potential materials in the food-packaging industry.
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Affiliation(s)
- Lissette Montoille
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - Constanza Morales Vicencio
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - Daniel Fontalba
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - J Andrés Ortiz
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile; Departamento de Ingeniería Química, Biotecnología y Materiales, Facultad de Ciencias Físicas y Matemáticas, Universidad de Chile, Avenida Beaucheff 851, Santiago, Chile
| | - Viviana Moreno-Serna
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile
| | - Laura Peponi
- Institute of Polymer Science and Technology, ICTP-CSIC, Madrid, Spain
| | - Silvia Matiacevich
- Food Properties Research Group, Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Manuel Umaña 050, Estación Central, Santiago 9170201, Chile
| | - Paula A Zapata
- Universidad de Santiago de Chile (USACH), Facultad de Química y Biología, Departamento de Ciencias del Ambiente, Grupo de Polímeros, Chile.
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Marangoni Júnior L, Vieira RP, Anjos CAR. Kefiran-based films: Fundamental concepts, formulation strategies and properties. Carbohydr Polym 2020; 246:116609. [DOI: 10.1016/j.carbpol.2020.116609] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 05/17/2020] [Accepted: 05/26/2020] [Indexed: 12/19/2022]
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Kombucha Tea By-product as Source of Novel Materials: Formulation and Characterization of Films. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02471-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Cottet C, Ramirez-Tapias YA, Delgado JF, de la Osa O, Salvay AG, Peltzer MA. Biobased Materials from Microbial Biomass and Its Derivatives. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E1263. [PMID: 32168751 PMCID: PMC7143539 DOI: 10.3390/ma13061263] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/28/2020] [Accepted: 03/04/2020] [Indexed: 01/15/2023]
Abstract
There is a strong public concern about plastic waste, which promotes the development of new biobased materials. The benefit of using microbial biomass for new developments is that it is a completely renewable source of polymers, which is not limited to climate conditions or may cause deforestation, as biopolymers come from vegetal biomass. The present review is focused on the use of microbial biomass and its derivatives as sources of biopolymers to form new materials. Yeast and fungal biomass are low-cost and abundant sources of biopolymers with high promising properties for the development of biodegradable materials, while milk and water kefir grains, composed by kefiran and dextran, respectively, produce films with very good optical and mechanical properties. The reasons for considering microbial cellulose as an attractive biobased material are the conformational structure and enhanced properties compared to plant cellulose. Kombucha tea, a probiotic fermented sparkling beverage, produces a floating membrane that has been identified as bacterial cellulose as a side stream during this fermentation. The results shown in this review demonstrated the good performance of microbial biomass to form new materials, with enhanced functional properties for different applications.
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Affiliation(s)
- Celeste Cottet
- Materials Development and Evaluation Laboratory (LOMCEM), Department of Science and Technology, National University of Quilmes, B1876BXD Bernal, Argentina; (C.C.); (Y.A.R.-T.); (J.F.D.); (O.d.l.O.); (A.G.S.)
- Scientific Research Commission (CIC), B1900 La Plata, Buenos Aires, Argentina
| | - Yuly A. Ramirez-Tapias
- Materials Development and Evaluation Laboratory (LOMCEM), Department of Science and Technology, National University of Quilmes, B1876BXD Bernal, Argentina; (C.C.); (Y.A.R.-T.); (J.F.D.); (O.d.l.O.); (A.G.S.)
- National Scientific and Technical Research Council (CONICET), C1425FQB CABA, Buenos Aires, Argentina
| | - Juan F. Delgado
- Materials Development and Evaluation Laboratory (LOMCEM), Department of Science and Technology, National University of Quilmes, B1876BXD Bernal, Argentina; (C.C.); (Y.A.R.-T.); (J.F.D.); (O.d.l.O.); (A.G.S.)
- National Scientific and Technical Research Council (CONICET), C1425FQB CABA, Buenos Aires, Argentina
| | - Orlando de la Osa
- Materials Development and Evaluation Laboratory (LOMCEM), Department of Science and Technology, National University of Quilmes, B1876BXD Bernal, Argentina; (C.C.); (Y.A.R.-T.); (J.F.D.); (O.d.l.O.); (A.G.S.)
| | - Andrés G. Salvay
- Materials Development and Evaluation Laboratory (LOMCEM), Department of Science and Technology, National University of Quilmes, B1876BXD Bernal, Argentina; (C.C.); (Y.A.R.-T.); (J.F.D.); (O.d.l.O.); (A.G.S.)
| | - Mercedes A. Peltzer
- Materials Development and Evaluation Laboratory (LOMCEM), Department of Science and Technology, National University of Quilmes, B1876BXD Bernal, Argentina; (C.C.); (Y.A.R.-T.); (J.F.D.); (O.d.l.O.); (A.G.S.)
- National Scientific and Technical Research Council (CONICET), C1425FQB CABA, Buenos Aires, Argentina
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