Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry

Current State of Research on Health-Promoting Functional Properties in Berry-Based Foods

PURPOSE OF REVIEW

This review aims to consolidate recent findings on the development and functional validation of berry-based foods while proposing guidelines for future advancements.

RECENT FINDINGS

Current investigations on berry-based functional foods (dairy and bakery products, snacks, etc.) emphasize their potential health benefits, including antioxidant effects, glycemic control, enzyme modulation, among others. Although there is valuable information on the capacity of berry-derived food products to confer health benefits, only 10% of the reviewed publications reached the final validation stage of the formulated product through in vivo assays. The analyzed publications were classified according to the approach used to study the functional potential of the developed berry-based products, considering simple spectrophotometric analysis, in vitro biological studies, and in vivo studies. Guidelines for a successful development of berry-based health enhancing foods were presented. Future research should include functional validation of final food products and confirm their bioactivity through in vivo studies.

Untargeted metabolomics-based identification of bioactive compounds from Mangifera indica L. seed extracts in drug discovery through molecular docking and assessment of their anticancer potential

BACKGROUND

Mangifera indica L. (mango), a medicinal plant rich in biologically active compounds, has potential to be used in disease-preventing and health-promoting products. The present investigation reveals and uncovers bioactive metabolites with remarkable therapeutic efficiency from mango (family: Anacardiaceae) seeds.

RESULTS

Biological activity was determined by antimicrobial, antioxidant and anticancer assays, and metabolite profiling was performed on gas chromatography coupled to quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) and liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (LC-QTOF-MS) platforms. Validation of active metabolites was carried out by in silico molecular docking (Molinspiration Cheminformatics Server and PASS). Extracted and identified metabolites were screened; 54 compounds associated with various groups were selected for the in silico interaction study.

CONCLUSIONS

Molecular docking revealed lead molecules with a potential binding energy score, efficacy and stable modulation with a selected protein domain. Investigation, directed by in vitro and in silico analysis, confirms mango seeds as an excellent source of potential metabolites as a therapeutic agent. © 2024 Society of Chemical Industry.

Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper paste

Gochujang (fermented hot pepper paste) products are well known for their distinct, spicy flavor. However, frequent pack burst spoilage of gochujang products occurs during transportation and storage because of microbial aerogenesis, resulting in considerable economic losses. The present study aimed to prevent pack burst spoilage of gochujang products by supplementing them with garlic ethanol extract. A simulated pack burst experiment revealed that 42.86 % of normal gochujang products were spoiled. Garlic ethanol extract significantly inhibited the growth of Zygosaccharomyces rouxii in gochujang products, with low minimum inhibitory concentration values (12.5-25 mg/mL). Gochujang products supplemented with various concentrations (1 % and 2.5 %) of garlic ethanol extract exhibited marked inhibition of microbial growth, particularly Z. rouxii, and pack burst spoilage. Microbiome analysis revealed that the pack burst samples harbored a high abundance of Z. rouxii. Supplementation of gochujang with 1 % garlic ethanol extract drastically reduced Z. rouxii abundance and prevented pack burst. Moreover, gochujang products supplemented with 1 % garlic ethanol extract exhibited a high hedonic score in the sensory analysis. Based on the results of this study, we concluded that supplementation of gochujang products with 1 % garlic ethanol extract before packaging could be effective in preventing pack burst spoilage of gochujang.

Silver nanoparticles loaded graphene-poly-vinylpyrrolidone composites as an effective recyclable antimicrobial agent

Silver nanoparticles (AgNPs) are often used as antibacterial agents. Here, graphene-silver nanoparticles (G-Ag) and graphene-silver nanoparticles poly-vinylpyrrolidone (G-AgPVPy) were prepared by chemical reduction and in-situ polymerization of vinylpyrrolidone (VPy). The prepared G-Ag and G-AgPVPy composites were characterized using various techniques. The size of the AgNPs on the graphene surface in the prepared G-Ag and G-AgPVPy composites was measured as ∼20 nm. The graphene sheets size in the G-Ag and G-AgPVPy composites were measured as 6.0-2.0 μm and 4.0-0.10 μm, respectively, which are much smaller than graphene sheets in graphite powder (GP) (10.0-3.0 μm). The physicochemical analysis confirmed the formation of G-Ag and G-AgPVPy composites and even the distribution of AgNPs and PVPy on the graphene sheets. The synthesized composites (G-AgPVPy, G-Ag) exhibited a broad-spectrum antibacterial potential against both Gram-negative and Gram-positive bacteria. The lowest minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were calculated as >40 μg/mL using G-Ag and GP, while G-AgPVPy showed as 10 μg/mL against Staphylococcus aureus. Among GP, G-Ag, and G-AgPVPy, G-AgPVPy disturbs the cell permeability, damages the cell walls, and causes cell death efficiently. Also, G-AgPVPy was delivered as a significant reusable antibacterial potential candidate. The MIC value (10 μg/mL) did not change up to six subsequent MIC analysis cycles.

Whole-genome analysis guided molecular mechanism of cyanogenic glucoside degradation by yeast isolated from Prunus mume fruit syrup

Consumption of fermented Prunus mume fruit (maesil) sugar syrup raise a health concern due to the presence of the cyanogenic glucoside amygdalin. The goal of the present study was to investigate the amygdalin degradation potential and genome profile of the native microbes found in maesil syrup. The microbial profile analysis revealed that yeast is the predominant microorganism native to maesil syrup and that the isolated yeast cells showed a remarkable potential for amygdalin reduction (99.7%). Moreover, the reduction in amygdalin was inversely proportional to the growth of the isolated yeast. The whole-genome analysis revealed that the isolated yeast is Zygosaccharomyces rouxii (genome size 10 Mb, 39.25% of GC content). Of the 5250 genes (64.88%) predicted in the Z. rouxii genome, 5245 (99.90%) were annotated using NCBI Non-Redundant, UniProt, and InterProScan databases. The genome of the isolated Z. ruoxii harbored 2.03% of repeats and 0.68% of non-coding RNAs. Protein prediction indicated that β-glycosidases and hydroxynitrile lyase may play a key role in amygdalin degradation. The predicted degradation initiated by β-glycosidases that hydrolyze α-glucosidic bonds of amygdalin results in α-hydroxy nitriles (cyanohydrins) that are subsequently converted into carbonyl compounds (benzaldehyde) and hydrogen cyanide catalyzed by hydroxynitrile lyases. Present findings provide valuable data for constructing engineered microorganisms that can degrade amygdalin. Further analysis of Z. rouxii may elucidate the exact mechanism of amygdalin reduction in the production of maesil syrup.

Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Gochujang, fermented red pepper paste, is a grain-based Korean traditional food. The quality of gochujang produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of gochujang from 35 traditional cottage industries for physicochemical and microbial characteristics, along with volatile compound contents. In addition to microbial characteristics, salinity, pH, free amino nitrogen, and alcohol content were evaluated. Ethanol was detected as the predominant alcohol and 57% of tested gochujang products harbored >1% of total alcohol content, which was above the recommended level for halal products. Gochujang products contained hexadecanoic and linoleic acids predominantly and several volatile compounds belonging to the classes of alcohols, aldehydes, alkanes, nitrogen-containing compounds, and terpenes. A wide range of aerobic mesophilic bacteria (2.79–8.73 log CFU/g) and yeast counts (1.56–7.15 log CFU/g) was observed. Five distinct yeast species were identified, including Zygosaccharomyces rouxii. Eight gochujang products were found to be contaminated with Bacillus cereus (>4 log CFU/g). This study suggests that there is a need to limit B. cereus contamination in cottage industry products and reduce alcohol content to comply with halal food guidelines.

Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products

Traditional gochujang is well known for its distinguished flavor and taste. However, the safety of cottage industry gochujang products is uncertain, particularly, in terms of biogenic amine (BA) content which is not yet documented. The present study aimed to determine the level of BAs present in 35 traditional gochujang products nationwide. All gochujang products had considerable amounts of total BAs ranging from 52.95 mg/kg to 176.24 mg/kg. Individually, histamine and tyramine were either not detected or detected up to 16.94 mg/kg and 2.15–52.34 mg/kg, respectively. In all the tested gochujang products, putrescine, spermidine, and spermine were detected in the range of 7.60–56.72 mg/kg, 14.96–36.93 mg/kg, and 4.68–16.31 mg/kg, respectively. A total of 22 and 19 gochujang products had less than 1 mg/kg of cadaverine and histamine, respectively. The findings indicate that all the gochujang products tested herein had BA levels below the suggested toxicity limits recommended by the various regulatory authorities, which reveal that they are safe for human consumption.

Quaternary ammonium silane-reinforced agar/polyacrylamide composites for packaging applications

Agar/polyacrylamide/quaternary ammonium silane-based (A/P/QAS-based) composite films were developed for food and biomedical packaging applications. The structural, optical, and surface morphological properties of the A/P and A/P/QAS composites were characterized by various characterization techniques in terms of thermogravimetric analysis, differential scanning calorimetry analyses, mechanical and rheological properties. Results showed that the 5% gravimetric loss (57.8-139.1 °C), glass transition temperature (179-189.9 °C) and tensile strength (35.2-47.8 MPa) of the prepared composites increased with increasing polyacrylamide content. The contact angle and water barrier properties of the composites were considerably improved by the addition of QAS. To compare WVP values of the A/P/QAS composite with neat AP composite films it reduced nearly 46% (2.45 to 1.32 × 10^-9 g/m² Pas). The A/P/QAS composites showed excellent antimicrobial properties against five different organisms. The Staphylococcus aureus exhibited highest 25 mm for gel and 18.1 mm for film of A/P/QAS composites. All the composites exhibited shear-thinning behavior, and their viscosity increased with increasing polyacrylamide content. The storage moduli of the prepared hydrogel composites were in the range of 5000-10,600 Pa at 1 rad/s and increased continuously over the entire frequency range. The dynamic rheological properties of A/P and A/P/QAS composites indicated that the prepared composites had good mechanical strength. Biopolymer based A/P and A/P/QAS composite films are suitable for green composite packaging applications.