Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy

Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties

Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.

XPS and NMR analyze the combined forms of Pb in Cladophora rupestris subcells and its detoxification

In this study, the combined forms of Pb in Cladophora rupestris (L.) (C. rupestris) were investigated via X-ray photoelectron spectroscopy (XPS) and nuclear magnetic resonance (NMR), different Pb concentrations (0, 0.5, and 5.0 mg/L), and C. rupestris subcells were explored. Results showed that combined forms of Pb mainly account for Pb-polysaccharides (Pb-OH of carbohydrates) in the cell wall, Pb-protein (Pb-N= and (C-N-)₂Pb) in the organelle, and Pb-organic acid (Pb-sulfates, (CO)₂-Pb and (COO)₂-Pb) in the soluble fraction. Pb-S-containing group (Pb-C-S) could formed in subcelluar when C. rupestris was subjected to high Pb stress. Meanwhile, Pb²⁺ could penetrate the C. rupestris cells via the formed chelate between GSH/MT and -OH functional groups. Results could help understand the role of subcellular fraction in the algae remediation and detoxification to heavy metal.

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.