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Thongbunrod N, Chaiprasert P. Efficient methane production from agro-industrial residues using anaerobic fungal-rich consortia. World J Microbiol Biotechnol 2024; 40:239. [PMID: 38862848 DOI: 10.1007/s11274-024-04050-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Accepted: 06/09/2024] [Indexed: 06/13/2024]
Abstract
Anaerobic digestion (AD) emerges as a pivotal technique in climate change mitigation, transforming organic materials into biogas, a renewable energy form. This process significantly impacts energy production and waste management, influencing greenhouse gas emissions. Traditional research has largely focused on anaerobic bacteria and methanogens for methane production. However, the potential of anaerobic lignocellulolytic fungi for degrading lignocellulosic biomass remains less explored. In this study, buffalo rumen inocula were enriched and acclimatized to improve lignocellulolytic hydrolysis activity. Two consortia were established: the anaerobic fungi consortium (AFC), selectively enriched for fungi, and the anaerobic lignocellulolytic microbial consortium (ALMC). The consortia were utilized to create five distinct microbial cocktails-AF0, AF20, AF50, AF80, and AF100. These cocktails were formulated based on varying of AFC and ALMC by weights (w/w). Methane production from each cocktail of lignocellulosic biomasses (cassava pulp and oil palm residues) was evaluated. The highest methane yields of CP, EFB, and MFB were obtained at 337, 215, and 54 mL/g VS, respectively. Cocktails containing a mix of anaerobic fungi, hydrolytic bacteria (Sphingobacterium sp.), syntrophic bacteria (Sphaerochaeta sp.), and hydrogenotrophic methanogens produced 2.1-2.6 times higher methane in cassava pulp and 1.1-1.2 times in oil palm empty fruit bunch compared to AF0. All cocktails effectively produced methane from oil palm empty fruit bunch due to its lipid content. However, methane production ceased after 3 days when oil palm mesocarp fiber was used, due to long-chain fatty acid accumulation. Anaerobic fungi consortia showed effective lignocellulosic and starchy biomass degradation without inhibition due to organic acid accumulation. These findings underscore the potential of tailored microbial cocktails for enhancing methane production from diverse lignocellulosic substrates.
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Affiliation(s)
- Nitiya Thongbunrod
- Biotechnology Program, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Pawinee Chaiprasert
- Biotechnology Program, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand.
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Chai LJ, Lan T, Cheng Z, Zhang J, Deng Y, Wang Y, Li Y, Wang F, Piao M. Stevia rebaudiana leaves fermented by Lactobacillus plantarum exhibit resistance to microorganisms and cancer cell lines in vitro: A potential sausage preservative. Food Chem 2024; 432:137187. [PMID: 37625297 DOI: 10.1016/j.foodchem.2023.137187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 08/15/2023] [Accepted: 08/16/2023] [Indexed: 08/27/2023]
Abstract
Natural preservatives are causing a rethinking of current preservation means. As a sweetener resource, exploitation of Stevia rebaudiana leaves (SRLs) is still restricted due to human conventional cognition. Herein, Lactobacillus plantarum fermented SRLs containing diverse free secondary metabolites derived from microbial deglycosylation and bioenzymatic decomposition were investigated. The apparent resistance to typical foodborne bacteria (Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Pseudomoas aeruginosa, Bacillus amyloliquefaciens) by fermented SRLs and their extracts were validated. The metabolite diversity and in-depth organic solvent extraction gave the possibilities for better antimicrobial actions, anti-HepG2/SGC-7901 cells in vitro in contrast with aqueous extract of unfermented SRLs. Crucially, compound identification and attribution revealed that fermentation products may be maximally contributing to antimicrobial and antitumor mechanisms rather than intrinsic plant and/or microbial components. Additionally, pork sausage models with 15 g/kg ethyl acetate extract as a preservative candidate presented preferred storage characteristics (21 days and 37 °C) compared to those without ethyl acetate extract, e.g. the minimal total plate count (3.86 ± 0.27 log CFU/g), peroxsignide value (8.02 ± 0.92 meq/kg), and acid value (2.01 ± 0.04 (KOH)/(mg/g)).
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Affiliation(s)
- Li-Juan Chai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Tianchan Lan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Zhiyuan Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jing Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Ying Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China.
| | - Fengwu Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
| | - Meizi Piao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
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Pandiyan I, Arumugham MI, Doraikannan SS, Rathinavelu PK, Prabakar J, Rajeshkumar S. Antimicrobial and Cytotoxic Activity of Ocimum tenuiflorum and Stevia rebaudiana-Mediated Silver Nanoparticles - An In vitro Study. Contemp Clin Dent 2023; 14:109-114. [PMID: 37547431 PMCID: PMC10399804 DOI: 10.4103/ccd.ccd_369_21] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 07/07/2022] [Indexed: 11/12/2022] Open
Abstract
Background Silver nanoparticles (AgNPs) are the nanoparticles of silver between 1 nm and 100 nm in size. In this study, AgNPs were extracted from Ocimum tenuiflorum and Stevia rebaudiana which is a medicinal plant of Indian origin, worshipped by the Hindus and used in Ayurvedic medicine since ancient times. Aim The aim of the study was to assess the antimicrobial and cytotoxic effect of AgNPs reinforced with the herb O. tenuiflorum and S. rebaudiana against oral pathogens. Materials and Methods In this in vitro study, the organisms used were Streptococcus mutans, Staphylococcus aureus, Lactobacillus sp., and Candida albicans. Agar well-diffusion method was used to assess the antimicrobial efficacy of the nanoparticles at 25 mL, 50 mL, and 100 mL. To assess the cytotoxic effect, brine shrimp lethality assay was used. Results Zone of inhibition was found to be highest at 100 mL against S. mutans, S. aureus, Lactobacillus sp., and C. albicans. The cytotoxic activity at 5 mL and 10 mL was 0%. The maximum cytotoxicity was seen at 80 mL where 30% of the Nauplii's died. Conclusion The findings from this study suggest that AgNPs reinforced with O. tenuiflorum and S. rebaudiana extracts has the potential as an antimicrobial agent and has less cytotoxic effect on brime shrimp and can be used as an alternative to commercially available antimicrobial agents.
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Affiliation(s)
- Indumathy Pandiyan
- Department of Public Health Dentistry, Saveetha Dental College and Hospital, Chennai, Tamil Nadu, India
| | | | - Sri Sakthi Doraikannan
- Department of Public Health Dentistry, Saveetha Dental College and Hospital, Chennai, Tamil Nadu, India
| | - Pradeep Kumar Rathinavelu
- Department of Public Health Dentistry, Saveetha Dental College and Hospital, Chennai, Tamil Nadu, India
| | - Jayashri Prabakar
- Department of Public Health Dentistry, Saveetha Dental College and Hospital, Chennai, Tamil Nadu, India
| | - S Rajeshkumar
- Department of Pharmacology, Saveetha Dental College and Hospital, Chennai, Tamil Nadu, India
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Thongbunrod N, Chaiprasert P. Anaerobic microbial cocktail of lignocellulolytic fungi and bacteria with methanogens for boosting methane production from unpretreated rice straw. Bioprocess Biosyst Eng 2023; 46:251-264. [PMID: 36495340 DOI: 10.1007/s00449-022-02829-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 11/30/2022] [Indexed: 12/14/2022]
Abstract
Rice straw (RS) has been recognized as a sustainable renewable energy resource for converting into sugars and volatile fatty acids (acetate, propionate, and butyrate) and subsequently to produce biogas. Enhanced production of these intermediates from RS by the different combinations of two consortia was investigated. Anaerobic microbial cocktails of fungi, bacteria, and methanogens were evaluated for performance and stability in the anaerobic digestion of untreated RS. The best-defined anaerobic microbial cocktail for high RS degradation and methane production, consisting of anaerobic bacteria (mainly Proteiniphilum acetatigenes, Pyramidobacter piscolens, and Mesotoga prima) and anaerobic lignocellulolytic/fermentative fungi (uncultured Neocallimastigales, Orpinomyces, Anaeromyces, and Feramyces sp.) at a copy number ratio of 103-105 copies/mL, including hydrogenotrophic and acetoclastic methanogens (Methanosarcina mazei, Methanoculleus marisnigri, Methanofollis liminatans, Methanoculleus bourgensis, and Methanosaeta harundinacea) concentration of 106 copies/mL, was successfully constructed. The system performance was 80% VS (volatile solids) RS degradation, 34 mL/day methane production rate, 318 mL/g VSadded methane yield, and a pH range of 6.90-7.70 within a short time of 14 days. A defined microbial cocktail has been proven as a potential alternative process for lignocellulose hydrolysis and methane production.
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Affiliation(s)
- Nitiya Thongbunrod
- Biotechnology Program, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand
| | - Pawinee Chaiprasert
- Biotechnology Program, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Bangkok, 10150, Thailand.
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Ramos Guerrero FG, López Flores BC, Ramos Gorbeña JC, Silva Jaimes MI. Factors That Affect the Microbiological Stability of Chicha Morada during Its Production on an Industrial Scale: A Review. J Food Prot 2021; 84:2151-2158. [PMID: 34347861 DOI: 10.4315/jfp-21-190] [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: 04/30/2021] [Accepted: 08/04/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Chicha morada, also known as purple corn drink (PCD), is a traditional noncarbonated beverage commonly prepared at homes and restaurants in Peru. However, in recent years, it is being produced at an industrial scale aiming to extend its shelf life, expand its marketing, and make it known worldwide. Traditionally, this beverage, whose main component is purple corn (Zea mays L.), was made and consumed quickly and in some cases, stored under refrigeration until consumption, but never beyond 24 to 48 h. With its industrialization, factories are presented with challenges to design and provide adequate protection of the beverage, assuring its quality and safety. Although its production at an industrial level is similar to that of other noncarbonated drinks containing fruit juice, several processing factors could affect the microbiological stability desired for this beverage, such as the storage of the purple corn drink extract. In this document, a critical review of the production process (raw materials, production stages, and forms of commercialization) that can directly affect the contamination of the beverage is made. Recommendations are made for improving the control points in the industrial process and to avoid potential microbiological problems. HIGHLIGHTS
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Affiliation(s)
- Félix G Ramos Guerrero
- Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Perú.,Centro Latinoamericano de Enseñanza e Investigación de Bacteriología Alimentaria (CLEIBA), Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jirón Puno 1002, Lima 1, Perú
| | - Benedicta C López Flores
- Centro Latinoamericano de Enseñanza e Investigación de Bacteriología Alimentaria (CLEIBA), Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jirón Puno 1002, Lima 1, Perú
| | - Juan C Ramos Gorbeña
- Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Perú
| | - Marcial I Silva Jaimes
- Instituto de Control y Certificación de la Calidad e Inocuidad Alimentaria (ICCCIA), Universidad Ricardo Palma, Avenida Benavides 5440, Urbanización Las Gardenias, Lima 33, Perú.,Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Avenida La Molina s/n, Lima 12, Perú
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Attachment and survival of bacteria on apples with the creation of a kinetic mathematical model. Braz J Microbiol 2021; 52:837-846. [PMID: 33484470 DOI: 10.1007/s42770-021-00425-2] [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: 07/06/2020] [Accepted: 01/06/2021] [Indexed: 10/22/2022] Open
Abstract
The estimation of growth or inactivation of bacterial population in fruits during preservation and storage provides useful information for the improvement of the safety of fresh-cut fruits and vegetables. This paper addressed the attachment to the surface and the growth in the flesh of apple fruits of four bacterial cultures (Escherichia coli, Bacillus cereus, Staphylococcus aureus and Pseudomonas aeruginosa). The growth of the bacterial cultures in apple flesh was monitored at particular time intervals, and Gompertz parameters, i.e. maximum number of bacteria (Pm), the maximum growth rate of bacteria rp,m, and lag time tl, were used to determine the growth kinetics. After the immersion, the highest number of P. aeruginosa and the lowest number of B. cereus adhered to the apples. After washing and swabbing, E. coli was reduced from the surface of apples to the highest extent (by 3.34 log cfu g-1), while the number of B. cereus was reduced to the lowest extent (1.66 log cfu g-1). Fitted curves of the Gompertz model corresponded quite well to the measured values of the number of microorganisms with R2 = 0.92-0.98. The values of the standard error (0.17-0.37) and extremely low p values of the Fischer test (p < 0.0001) indicated strict dependence between the model predicted and the maximum population density. The predicted values of the maximum number of microorganisms (Pm) correspond almost exactly to the actual values. A similar conclusion can be drawn for the maximum growth rate of microorganisms (rp,m), with the measured value being slightly higher than predicted values.
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7
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Thymol, cardamom and Lactobacillus plantarum nanoparticles as a functional candy with high protection against Streptococcus mutans and tooth decay. Microb Pathog 2020; 148:104481. [DOI: 10.1016/j.micpath.2020.104481] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/01/2020] [Accepted: 09/03/2020] [Indexed: 11/23/2022]
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8
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Yılmaz ŞG, Uçar A, Yılmaz S. Do steviol glycosides affect the oxidative and genotoxicity parameters in BALB/c mice? Drug Chem Toxicol 2020; 45:464-469. [DOI: 10.1080/01480545.2020.1716000] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Şemsi Gül Yılmaz
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara University, Ankara, Turkey
| | - Aslı Uçar
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara University, Ankara, Turkey
| | - Serkan Yılmaz
- Faculty of Health Sciences, Ankara University, Ankara, Turkey
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9
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Zabihi E, Babaei A, Shahrampour D, Arab-Bafrani Z, Mirshahidi KS, Majidi HJ. Facile and rapid in-situ synthesis of chitosan-ZnO nano-hybrids applicable in medical purposes; a novel combination of biomineralization, ultrasound, and bio-safe morphology-conducting agent. Int J Biol Macromol 2019; 131:107-116. [DOI: 10.1016/j.ijbiomac.2019.01.224] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 01/01/2019] [Accepted: 01/16/2019] [Indexed: 11/25/2022]
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10
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Caputo L, Quintieri L, Cavalluzzi MM, Lentini G, Habtemariam S. Antimicrobial and Antibiofilm Activities of Citrus Water-Extracts Obtained by Microwave-Assisted and Conventional Methods. Biomedicines 2018; 6:biomedicines6020070. [PMID: 29914193 PMCID: PMC6026940 DOI: 10.3390/biomedicines6020070] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 06/14/2018] [Accepted: 06/15/2018] [Indexed: 01/08/2023] Open
Abstract
Citrus pomace is a huge agro-food industrial waste mostly composed of peels and traditionally used as compost or animal feed. Owing to its high content of compounds beneficial to humans (e.g., flavonoids, phenol-like acids, and terpenoids), citrus waste is increasingly used to produce valuable supplements, fragrance, or antimicrobials. However, such processes require sustainable and efficient extraction strategies by solvent-free techniques for environmentally-friendly good practices. In this work, we evaluated the antimicrobial and antibiofilm activity of water extracts of three citrus peels (orange, lemon, and citron) against ten different sanitary relevant bacteria. Both conventional extraction methods using hot water (HWE) and microwave-assisted extraction (MAE) were used. Even though no extract fully inhibited the growth of the target bacteria, these latter (mostly pseudomonads) showed a significant reduction in biofilm biomass. The most active extracts were obtained from orange and lemon peel by using MAE at 100 °C for 8 min. These results showed that citrus peel water infusions by MAE may reduce biofilm formation possibly enhancing the susceptibility of sanitary-related bacteria to disinfection procedures.
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Affiliation(s)
- Leonardo Caputo
- Institute of Sciences of Food Production (CNR-ISPA) National Council of Research, Via G. Amendola, 122/O, 70126 Bari, Italy.
| | - Laura Quintieri
- Institute of Sciences of Food Production (CNR-ISPA) National Council of Research, Via G. Amendola, 122/O, 70126 Bari, Italy.
| | - Maria Maddalena Cavalluzzi
- Department of Pharmacy-Drug Sciences, University of Studies of Bari Aldo Moro, Via E. Orabona, 4, 70126 Bari, Italy.
| | - Giovanni Lentini
- Department of Pharmacy-Drug Sciences, University of Studies of Bari Aldo Moro, Via E. Orabona, 4, 70126 Bari, Italy.
| | - Solomon Habtemariam
- Pharmacognosy Research Laboratories & Herbal Analysis Services, University of Greenwich, Central Avenue, Chatham-Maritime, Kent ME4 4TB, UK.
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11
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Helicobacter pylori growth pattern in reference media and extracts from selected minimally processed vegetables. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.044] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Phinney DM, Goode KR, Fryer PJ, Heldman D, Bakalis S. Identification of residual nano-scale foulant material on stainless steel using atomic force microscopy after clean in place. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Ortiz-Viedma J, Romero N, Puente L, Burgos K, Toro M, Ramirez L, Rodriguez A, Barros-Velazquez J, Aubourg SP. Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana
Bert.) extracts during preservation of refrigerated salmon paste. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600467] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jaime Ortiz-Viedma
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Nalda Romero
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Luís Puente
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Katherine Burgos
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - María Toro
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Leslie Ramirez
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Alicia Rodriguez
- Department of Food Science and Chemical Technology; Faculty of Chemical and Pharmaceutical Sciences; University of Chile; Santiago Chile
| | - Jorge Barros-Velazquez
- Department of Analytical Chemistry; Nutrition and Food Science; School of Veterinary Sciences; University of Santiago de Compostela; Lugo Spain
| | - Santiago P. Aubourg
- Department of Food Science and Technology; Marine Research Institute (CSIC); Vigo Spain
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14
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Sansano S, Rivas A, Pina-Pérez M, Martinez A, Rodrigo D. Stevia rebaudiana Bertoni effect on the hemolytic potential of Listeria monocytogenes. Int J Food Microbiol 2017; 250:7-11. [DOI: 10.1016/j.ijfoodmicro.2017.03.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 03/07/2017] [Accepted: 03/10/2017] [Indexed: 01/13/2023]
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15
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Stevia-based sweeteners as a promising alternative to table sugar: The effect on Listeria monocytogenes and Salmonella Typhimurium growth dynamics. Int J Food Microbiol 2017; 245:38-52. [DOI: 10.1016/j.ijfoodmicro.2017.01.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 12/21/2016] [Accepted: 01/17/2017] [Indexed: 11/22/2022]
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16
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Influence of pulsed electric field processing on the quality of fruit juice beverages sweetened with Stevia rebaudiana. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.11.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Buniowska M, Carbonell-Capella JM, Frigola A, Esteve MJ. Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana. Food Chem 2016; 221:1834-1842. [PMID: 27979170 DOI: 10.1016/j.foodchem.2016.10.093] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 03/07/2016] [Accepted: 10/21/2016] [Indexed: 01/26/2023]
Abstract
A comparative study of the bioaccessibility of bioactive compounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed electric fields (PEF), high voltage electrical discharges (HVED) and ultrasound (USN) technology at two equivalent energy inputs (32-256kJ/kg) was made using an in vitro model. Ascorbic acid was not detected following intestinal digestion, while HVED, PEF and USN treatments increased total carotenoid bioaccessibility. HVED at an energy input of 32kJ/kg improved bioaccessibility of phenolic compounds (34.2%), anthocyanins (31.0%) and antioxidant capacity (35.8%, 29.1%, 31.9%, for TEAC, ORAC and DPPH assay, respectively) compared to untreated sample. This was also observed for PEF treated samples at an energy input of 256kJ/kg (37.0%, 15.6%, 29.4%, 26.5%, 23.5% for phenolics, anthocyanins, and antioxidant capacity using TEAC, ORAC and DPPH method, respectively). Consequently, pulsed electric technologies (HVED and PEF) show good prospects for enhanced bioaccessibility of compounds with putative health benefit.
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Affiliation(s)
- Magdalena Buniowska
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | - Juana M Carbonell-Capella
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | - Ana Frigola
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
| | - Maria J Esteve
- Nutrition and Food Science, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain
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18
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Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1706-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Aceval Arriola ND, de Medeiros PM, Prudencio ES, Olivera Müller CM, de Mello Castanho Amboni RD. Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2015.12.001] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Periche Á, Castelló ML, Heredia A, Escriche I. S
tevia rebaudiana
, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12653] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ángela Periche
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - María Luisa Castelló
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - Ana Heredia
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
| | - Isabel Escriche
- Universitat Politècnica de València, Institute of Food Engineering for Development; Valencia 46022 Spain
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Ruiz-Ruiz JC, Moguel-Ordoñez YB, Matus-Basto AJ, Segura-Campos MR. Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:7894-903. [PMID: 26604361 PMCID: PMC4648875 DOI: 10.1007/s13197-015-1883-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/27/2015] [Accepted: 05/20/2015] [Indexed: 10/23/2022]
Abstract
In this study a new wheat bread was designed whose sugars were replaced with S. rebaudiana Bertoni aqueous extract. The impact of the S. rebaudiana Bertoni aqueous extract on nutritional and sensory quality, its ability to reduce sugar intake and its antioxidant properties were investigated. Functional bread with 50 % of sugars replaced with S. rebaudiana extract was compared with traditional wheat bread. The extract demonstrated alpha amylase (IC50 = 198.40 μg/mL) glucosidase (596.77 μg/mL) inhibition. The radical scavenging activity exhibited an IC50 value of 335.94 mg/mL. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50 % stevia extract was more acceptable when comparing with all quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of S. rebaudiana extract were retained after the bread making process and that the proposed bread is suitable as functional food in human nutrition.
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Affiliation(s)
- J. C. Ruiz-Ruiz
- />Departamento de Ingeniería Química-Bioquímica, Instituto Tecnológico de Mérida, Av. Tecnológico Km 4.5 S/N, C.P. 97118 Mérida, Yucatán México
| | - Y. B. Moguel-Ordoñez
- />Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Mocochá Km 25, Mocochá, Yucatán México
| | - A. J. Matus-Basto
- />Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingenierías, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
| | - M. R. Segura-Campos
- />Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingenierías, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
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Barba FJ, Grimi N, Vorobiev E. Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.10.028] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization. Food Chem 2014; 148:261-7. [DOI: 10.1016/j.foodchem.2013.10.048] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Revised: 10/07/2013] [Accepted: 10/09/2013] [Indexed: 11/24/2022]
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