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Rampanti G, Cantarini A, Cardinali F, Milanović V, Garofalo C, Aquilanti L, Osimani A. Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters. Foods 2024; 13:1115. [PMID: 38611419 PMCID: PMC11011773 DOI: 10.3390/foods13071115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/02/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified.
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Affiliation(s)
| | | | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; (G.R.); (A.C.); (V.M.); (C.G.); (L.A.); (A.O.)
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Mangia NP, Cottu M, Aponte M, Murgia MA, Mura ME, Blaiotta G. Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods 2024; 13:633. [PMID: 38397610 PMCID: PMC10888299 DOI: 10.3390/foods13040633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024] Open
Abstract
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. S. xylosus and S. equorum accounted for more than 70% of the total isolates, whilst S. pasteuri (8.5%), S. succinus (2.8%), and S. haemolyticus (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one S. pasteuri strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. S. xylosus, S. equorum, and S. pasteuri strains were all resistant to amoxicillin and kanamycin. S. equorum strains were sensitive to all tested antibiotics. S. xylosus strains were all resistant to penicillin B. Conversely, all S. pasteuri strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection.
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Affiliation(s)
- Nicoletta P. Mangia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Michele Cottu
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
| | - Marco A. Murgia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria E. Mura
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
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Sakoui S, Derdak R, Pop OL, Vodnar DC, Jouga F, Teleky BE, Addoum B, Simon E, Suharoschi R, Soukri A, El Khalfi B. Exploring Technological, Safety and Probiotic Properties of Enterococcus Strains: Impact on Rheological Parameters in Fermented Milk. Foods 2024; 13:586. [PMID: 38397563 PMCID: PMC10887579 DOI: 10.3390/foods13040586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 02/05/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
Enterococci, known for their resilience, are commonly found in food, the environment, and the gastrointestinal tracts of humans and animals. In recent research, six strains of enterococcus were isolated from bat guano. These include Enterococcus mundtii SRBG1, Enterococcus gallinarum SRBG3, Enterococcus faecium SRBG2, Enterococcus casseliflavus EC1, and Enterococcus devriesei CAU 1344. Identification was done using 16S DNA analysis. Each strain underwent evaluation for its technological properties (such as tolerances to various NaCl concentrations and temperatures, as well as amylolytic, β-galactosidase, lipolytic, and proteolytic activities, and EPS production) and selected probiotic properties (including safety profile, resistance to 0.3 percent bile salts and gastric juice with a pH of 2.5, lysozyme tolerance, and antibacterial and antibiofilm activities against four foodborne pathogens). The results were analyzed using Principal Component Analysis. This analysis revealed that E. mundtii SRBG1 and E. gallinarum SRBG3, followed by E. faecium SRBG2, were most closely associated with a broad range of technological characteristics and were subsequently used for fermenting skimmed milk. The rheological properties of the samples indicated a shear-thinning or non-Newtonian behavior. Furthermore, during storage of the fermented milk at 4 °C over periods of 1, 7, 14, and 21 days, there were no significant changes in bacterial count (at around 7 log10 CFU/mL) and pH when fermented with the three evaluated strains.
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Affiliation(s)
- Souraya Sakoui
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20000, Morocco; (S.S.); (R.D.); (F.J.); (A.S.)
| | - Reda Derdak
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20000, Morocco; (S.S.); (R.D.); (F.J.); (A.S.)
- Department of Biology, Faculty of Sciences El Jadida, Chouaïb Doukkali University, B.P 20, El Jadida 24000, Morocco
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (B.-E.T.); (E.S.)
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (B.-E.T.); (E.S.)
- Food Biotechnology and Molecular Gastronomy, CDS7, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania
| | - Fatimazahra Jouga
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20000, Morocco; (S.S.); (R.D.); (F.J.); (A.S.)
| | - Bernadette-Emőke Teleky
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (B.-E.T.); (E.S.)
| | - Boutaina Addoum
- Biology and Medical Research Unit, Centre National de l’Energie, des Sciences et des Techniques Nucléaires, Rabat 10001, Morocco;
| | - Elemér Simon
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (B.-E.T.); (E.S.)
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania; (O.L.P.); (D.C.V.); (B.-E.T.); (E.S.)
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania
| | - Abdelaziz Soukri
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20000, Morocco; (S.S.); (R.D.); (F.J.); (A.S.)
| | - Bouchra El Khalfi
- Laboratory of Physiopathology, Molecular Genetics & Biotechnology, Faculty of Sciences Ain Chock, Health and Biotechnology Research Centre, Hassan II University of Casablanca, Maarif B.P 5366, Casablanca 20000, Morocco; (S.S.); (R.D.); (F.J.); (A.S.)
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Salvati D, Paschoalinotto BH, Mandim F, Ferreira ICFR, Steinmacher NC, Pereira C, Dias MI. Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour's Nutritional, Chemical, Bioactive, and Technological Properties. Foods 2024; 13:491. [PMID: 38338626 PMCID: PMC10855074 DOI: 10.3390/foods13030491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering.
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Affiliation(s)
- Diogo Salvati
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Beatriz Helena Paschoalinotto
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Filipa Mandim
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Nádia Cristiane Steinmacher
- Departamento Acadêmico de Alimentos (DAALM), Campus Medianeira, Universidade Tecnológica Federal do Paraná, Medianeira 85884-000, Brazil;
| | - Carla Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (D.S.); (B.H.P.); (F.M.); (I.C.F.R.F.); (C.P.)
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Cîrstea (Lazăr) N, Nour V, Corbu AR, Codină GG. Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers. Gels 2023; 9:970. [PMID: 38131956 PMCID: PMC10742780 DOI: 10.3390/gels9120970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/09/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023] Open
Abstract
This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers-pea and soy protein isolates-and three different cold gelling agents-chitosan, pectin and xanthan-to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.
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Affiliation(s)
- Nicoleta Cîrstea (Lazăr)
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania;
| | - Violeta Nour
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
| | - Alexandru Radu Corbu
- Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania;
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Soares SD, Dos Santos OV, da Conceição LRV, Costi HT, Silva Júnior JOC, Nascimento FDCAD, Pena RDS. Nutritional and Technological Properties of Albino Peach Palm ( Bactris gasipaes) from the Amazon: Influence of Cooking and Drying. Foods 2023; 12:4344. [PMID: 38231871 DOI: 10.3390/foods12234344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product's chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional-technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59-72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.
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Affiliation(s)
- Stephanie Dias Soares
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
| | - Orquídea Vasconcelos Dos Santos
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
- Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Belém 66075-110, PA, Brazil
| | | | - Hilton Túlio Costi
- Emílio Goeldi Museum, Coordination of Earth Sciences and Ecology, Belém 66077-830, PA, Brazil
| | | | | | - Rosinelson da Silva Pena
- Graduate Program in Food Science and Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará, Belém 66075-110, PA, Brazil
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Korčok M, Calle J, Veverka M, Vietoris V. Understanding the health benefits and technological properties of β-glucan for the development of easy-to-swallow gels to guarantee food security among seniors. Crit Rev Food Sci Nutr 2023; 63:11504-11521. [PMID: 35766942 DOI: 10.1080/10408398.2022.2093325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The world's population is growing rapidly and the number of elderly people with undernutrition and malnutrition is increasing. Common health problems among seniors are cardiovascular, inflammatory, gastrointestinal, and cognitive disorders, cancer, diabetes, psychological and dental problems. The food industry is trying to meet the demands of an aging society, but these efforts are not sufficient. New strategies are needed, and they demand foods development with modified textures that are easy to swallow, such as gels suitable for seniors. Depending on the specific needs of the elderly, bioactive compounds with health benefits should be included in food systems. Novel foods may play an important role in the prevention, maintenance, and treatment of age-related diseases. One of the most studied bioactive compound is β-glucan, a polysaccharide with approved health claims confirmed by clinical trials, such as "β-glucan contributes to the maintenance of normal blood cholesterol levels" and "the consumption of β-glucan from oats or barley contributes to the reduction of postprandial glucose spikes." In this review, the health benefits, and technological properties of β-glucan for the development of senior-friendly ready-to-swallow gels were described. In addition, some patents and studies conducted in connection with the development of the gel systems were collected.
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Affiliation(s)
- Melina Korčok
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
| | - Jehannara Calle
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
- Food Research Institute for the Food Industry (IIIA), Havana, Cuba
| | | | - Vladimir Vietoris
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
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da Silva Fernandes FA, Serra JCV, de Oliveira Costa DDS, Martin CAG. Production of Biodegradable Polymeric Composites with the Addition of Waste. Materials (Basel) 2023; 16:6305. [PMID: 37763582 PMCID: PMC10532791 DOI: 10.3390/ma16186305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/07/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023]
Abstract
Several solutions have been presented to minimize the environmental impact generated by polymers produced from petroleum resources. This work produced a biopolymer using glycerol, starch (<5) and macaúba epicarp fiber (10-15-20-25-30%) as reinforcement. The interaction of glycerol with starch was favored by the addition of acetic acid (CH3COOH). The pH was adjusted with sodium hydroxide (NaOH) at a concentration of 0.1 mol·L-1. The characterization was carried out through scanning electron microscopy (SEM), infrared reflectance-FTIR, water solubility, biodegradability and technological properties. Through the results obtained in this work, it is observed that the tensile strength and modulus of elasticity are influenced by the addition of the fiber concentration; the sample that received a 30% addition presented 19.17 MPa and 348.12 MPa, respectively. All samples showed low solubility in water and low density, in addition to a high rate of degradability in soil with mass loss corresponding to 59% over a period of three months. The results of this investigation are satisfactory for the production of materials that can be used in everyday life, replacing conventional plastic.
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Affiliation(s)
- Fernando Antonio da Silva Fernandes
- Department of Engineering (FAE), Campus Salinópolis, Federal University of Pará, Rua Raimundo Santana Cruz, S/N, Bairro São Tomé, Salinópolis 68721-000, PA, Brazil
| | - Juan Carlos Valdés Serra
- Laboratory of Composite Materials, Federal University of Tocantins, Quadra 109 Norte Ave. NS-15, ALCNO-14, Master Plan Norte, Palmas 77001-090, TO, Brazil;
| | | | - Camilo Andrés Guerrero Martin
- Laboratório de Operações e Tecnologias Energéticas Aplicadas na Indústria do Petróleo, Faculty of Petroleum Engineering, Federal University of Pará, Salinópolis 68721-000, PA, Brazil;
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Cîrstea (Lazăr) N, Nour V, Corbu AR, Muntean C, Codină GG. Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan. Foods 2023; 12:3455. [PMID: 37761164 PMCID: PMC10529321 DOI: 10.3390/foods12183455] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/13/2023] [Accepted: 09/15/2023] [Indexed: 09/29/2023] Open
Abstract
Bologna sausage, also called "la grassa", is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers.
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Affiliation(s)
- Nicoleta Cîrstea (Lazăr)
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania;
- Department of Horticulture and Food Science, University of Craiova, A.I. Cuza Street 13, 200585 Craiova, Romania; (A.R.C.); (C.M.)
| | - Violeta Nour
- Department of Horticulture and Food Science, University of Craiova, A.I. Cuza Street 13, 200585 Craiova, Romania; (A.R.C.); (C.M.)
| | - Alexandru Radu Corbu
- Department of Horticulture and Food Science, University of Craiova, A.I. Cuza Street 13, 200585 Craiova, Romania; (A.R.C.); (C.M.)
| | - Camelia Muntean
- Department of Horticulture and Food Science, University of Craiova, A.I. Cuza Street 13, 200585 Craiova, Romania; (A.R.C.); (C.M.)
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10
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Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD. Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. Foods 2023; 12:3030. [PMID: 37628029 PMCID: PMC10453239 DOI: 10.3390/foods12163030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/01/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.
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Affiliation(s)
- María Isabel Curti
- Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa 6300, Argentina; (M.I.C.); (M.S.)
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP, CONICET-UNLPAM), Santa Rosa 6300, Argentina
| | - Pablo Martín Palavecino
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC, CONICET-UNC), Córdoba 5000, Argentina; (P.M.P.); (M.V.B.)
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Marianela Savio
- Facultad Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Santa Rosa 6300, Argentina; (M.I.C.); (M.S.)
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP, CONICET-UNLPAM), Santa Rosa 6300, Argentina
| | - María Verónica Baroni
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC, CONICET-UNC), Córdoba 5000, Argentina; (P.M.P.); (M.V.B.)
- Facultad de Ciencias Químicas, Departamento de Química Orgánica, Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC, CONICET-UNC), Córdoba 5000, Argentina; (P.M.P.); (M.V.B.)
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba 5000, Argentina
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11
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Kurćubić VS, Stajić SB, Miletić NM, Petković MM, Dmitrić MP, Đurović VM, Heinz V, Tomasevic IB. Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration. Foods 2023; 12:foods12112100. [PMID: 37297346 DOI: 10.3390/foods12112100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.
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Affiliation(s)
- Vladimir S Kurćubić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Slaviša B Stajić
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Nemanja M Miletić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko M Petković
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Marko P Dmitrić
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Vesna M Đurović
- Department of Microbiology and Microbiological Biotechnology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor B Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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12
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Latoch A, Stasiak DM, Junkuszew A. Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing. Foods 2023; 12:foods12071379. [PMID: 37048200 PMCID: PMC10093166 DOI: 10.3390/foods12071379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of Entereobacteriace, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, Poland
| | - Dariusz M Stasiak
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, Poland
| | - Andrzej Junkuszew
- Department of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, 20-400 Lublin, Poland
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13
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Borges S, Odila J, Voss G, Martins R, Rosa A, Couto JA, Almeida A, Pintado M. Fish By-Products: A Source of Enzymes to Generate Circular Bioactive Hydrolysates. Molecules 2023; 28. [PMID: 36770822 DOI: 10.3390/molecules28031155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/13/2023] [Accepted: 01/19/2023] [Indexed: 01/26/2023] Open
Abstract
Fish viscera are usually discarded as waste, causing environmental problems, or as low-value by-products. This study describes a self-sufficient and zero waste approach to obtain enzymes and protein hydrolysates from fish by-products. Firstly, recovery steps of viscera enzymatic extract were applied, and the resulting raw extract was stable at a pH range of 8-9 and at temperatures between 40 and 50 °C. The application of the extracted enzymes and alcalase on fish by-products hydrolysis was also determined. The selected conditions for the enzymatic hydrolysis were 10% (E/S) for 6 h using viscera enzymatic extract and 3% (E/S) for 2 h using alcalase. Fish protein hydrolysates (FPH) proved to have a notable antioxidant capacity with similar activity, ~11 mg ascorbic acid/g dry extract (ABTS assay) and ~150 mg Trolox/g dry extract (ORAC assay). FPH were also able to inhibit the angiotensin-converting enzyme, however, alcalase hydrolysates revealed a higher antihypertensive potential, IC50 of 101 µg of protein/mL. In general, FPH obtained by both enzymes systems maintained these bioactivities after the passage throughout a simulated gastrointestinal tract. The hydrolysates also displayed important technological properties, namely oil absorption capacity (~1 g oil/g sample) and emulsifying property (~40%). Therefore, it will be conceivable to use fish by-products based on a circular economy approach to generate added value compounds for animal and human nutrition.
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14
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Cîrstea Lazăr N, Nour V, Boruzi AI. Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties. Foods 2023; 12. [PMID: 36766048 DOI: 10.3390/foods12030519] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/13/2023] [Accepted: 01/20/2023] [Indexed: 01/25/2023] Open
Abstract
This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in cooked pork patties. Reformulated patties were produced by half and full pork backfat replacement and compared to normal fat patties and reduced fat content patties made by replacing half of the added fat with water. Color parameters, pH and thermal stability of the emulsion gels were determined at processing and after 10 days of refrigerated storage. Proximate composition, fatty acid profile, technological properties and sensory attributes were evaluated after patty processing, while color parameters, pH and lipid oxidation were monitored in patties during 15 days of refrigerated storage (4 °C). Reformulated patties showed significant improvements of the lipid profile (lower saturated fatty acid content and n-6/n-3 ratio and higher long-chain polyunsaturated fatty acid content) as compared to the controls. In terms of technological properties, chitosan was more effective than gelatin as a stabilizer of the emulsion gel. All reformulated patties showed a good evolution of lipid oxidation during storage and acceptable sensory attributes.
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15
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Herrero AM, Merino E, Muñoz-González I, Ruiz-Capillas C. Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach. Foods 2022; 12. [PMID: 36613256 DOI: 10.3390/foods12010040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/09/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)-with a lower concentration of oat protein and β-glucans-resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products.
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16
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Ashakayeva R, Assenova B, Tumenova G, Nurgazezova A, Zhumanova G, Atambayeva Z, Baikadamova A, Il D, Dautova A. A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages. Foods 2022; 11. [PMID: 36496695 DOI: 10.3390/foods11233886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/20/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022] Open
Abstract
Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative, and rheological (G′ and G″) properties were studied. Sausage water holding capacity (WHC) rose after being incorporated with pumpkin-based emulsion gel (PEG). There was a statistically significant (p < 0.01) improvement in sausage emulsion stability. Lipid oxidation in all samples, especially 5% and 15% addition of emulsion gel samples, was below the rancidity criterion, which is TBARS > 2.0−2.5 mg MDA/kg sample. This really is encouraging because unsaturated fatty acids, such as those found in horsemeat, are easily oxidized. Use of the emulsion gel did not noticeably alter the sausages’ pH. Using emulsion gel considerably reduced the cooking loss (p < 0.05) of sausages and significantly improved texture (p < 0.05). Partial replacement of mixed horsemeat with emulsion gel improved the physicochemical characteristics of semi-smoked sausages. The elasticity modulus (G′) showed that PEG15 (15% of emulsion gel) was the most resilient gel. The least powerful gels (p < 0.05) were PEG20 and PEG25. According to this study, adding a pumpkin-based emulsion gel to the meat matrix could improve the quality of the emulsified meat system and provide important data for related research and companies as strategies to market a healthier and more nutritious product with the necessary quality characteristics.
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17
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Thangavelu KP, Tiwari B, Kerry JP, Álvarez C. A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations. Foods 2022; 11. [PMID: 36140891 DOI: 10.3390/foods11182763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/26/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022] Open
Abstract
Ultrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the changes produced by US-treated AP and CSS, when used as phosphate replacers, in the physicochemical properties of Irish breakfast sausages, i.e., their water holding capacity (WHC), cook loss, emulsion stability, proximate content, lipid oxidation, color, and textural parameters. Three sausage formulations with reduced phosphate concentrations were used to study the effect of US-treated AP and CSS, and an interactive relationship between US treatment and formulations using two-way ANOVA. The results showed that the addition of US-treated AP and CSS to all the formulations produced a significant interactive effect that increased the WHC (p < 0.05) and emulsion stability (p < 0.05), decreased cook loss (p < 0.05), and increased day 9 TBARS (p < 0.05) values of specific formulations. No significant changes were observed for the parameters of; color, texture, or proximate content values. Thus, this study demonstrated that the addition of US-treated AP and CSS improved the quality of phosphate-reduced sausages.
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Ainsa A, Honrado A, Marquina P, Beltrán JA, Calanche J. Influence of Seaweeds on the Quality of Pasta as a Plant-Based Innovative Food. Foods 2022; 11:2525. [PMID: 36010525 DOI: 10.3390/foods11162525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce-Ulva lactuca, nori-Porphyra tenera, and wakame-Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effects were not appreciated. Moreover, color variations of enriched pasta were relevant due to the difference among seaweeds. Nonetheless, these additions increased the protein content and soluble fiber in these foods. In conclusion, pasta enriched with marine ingredients improved this nutritional profile, and the changes in technological properties did not have a major impact on the product quality.
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Mefleh M, Pasqualone A, Caponio F, Faccia M. Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review. J Sci Food Agric 2022; 102:8-18. [PMID: 34453343 PMCID: PMC9293078 DOI: 10.1002/jsfa.11502] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/12/2021] [Accepted: 08/27/2021] [Indexed: 05/27/2023]
Abstract
Research into dairy-free alternative products, whether plant-based or cell-based, is growing fast and the food industry is facing a new challenge of creating innovative, nutritious, accessible, and natural dairy-free cheese alternatives. The market demand for these products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and/or ethical reasons. This review investigates the current status of dairy product alternatives. Legume proteins have good technological properties and are cheap, which gives them a strong commercial potential to be used in plant-based cheese-like products. However, few legume proteins have been explored in the formulation, development, and manufacture of a fully dairy-free cheese because of their undesirable properties: heat stable anti-nutritional factors and a beany flavor. These can be alleviated by novel or traditional and economical techniques. The improvement and diversification of the formulation of legume-based cheese alternatives is strongly suggested as a low-cost step towards more sustainable food chains. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Marina Mefleh
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
| | - Michele Faccia
- Department of Soil, Plant and Food Science (DISSPA)University of Bari Aldo MoroBariItaly
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20
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Assunção ARS, Correia GS, Vasconcelos NDSLS, Cabral AA, Angélica RS, da Costa FP, Menezes RR, de Araújo Neves G, Rodrigues AM, Rivas-Mercury JM. New Clayey Deposit and Their Potential as Raw Material for Red or Structured Ceramics: Technological Characterization. Materials (Basel) 2021; 14:ma14247672. [PMID: 34947268 PMCID: PMC8706338 DOI: 10.3390/ma14247672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 12/01/2021] [Accepted: 12/02/2021] [Indexed: 11/30/2022]
Abstract
Mineralogical and technological characterization of ceramic raw materials from a new deposit located at Caxias city, Maranhão State—Brazil, was accomplished to determine their potential as raw materials for the ceramics industry in northeastern Brazil. The ceramic raw materials were collected from three different locations on the site and characterized by X-ray fluorescence (XRF), X-ray diffraction (XRD), differential thermal analysis (DTA), and thermogravimetry (TG). The XRF analysis of the fraction < 2 μm revealed that most samples had SiO2 (35–51 wt%), Al2O3 (19–29 wt%), Fe2O3 (2–21 wt%), MgO (0.7 to 4.5 wt%) and K2O (0.9 to 5 wt%) as components. Quartz, kaolinite, illite, hematite and montmorillonite were the main mineral phases identified. DTA and TG analysis confirmed the mineral identification. The technological potential of the ceramic raw materials was investigated by: cation exchange capacity (CEC), plastic behavior (Atterberg Limits), linear shrinkage at 950 °C (LSF), flexural strength (FS), apparent porosity (AP), water absorption (WA) and bulk density (BD). The main experimental results—WA (9–17%), AP (19–31%), FS (2.0–23 MPa), and the Atterberg limits—indicated that the ceramic raw materials investigated have high potential to be used to develop mass for red or structured ceramics, such as bricks and roof tiles.
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Affiliation(s)
- Ana Rosa S. Assunção
- Federal Institute of Education, Science and Technology of Maranhão, Av. Getúlio Vargas-04, Monte Castelo, São Luís 65025-001, Brazil; (A.R.S.A.); (G.S.C.); (N.d.S.L.S.V.); (A.A.C.); (J.M.R.-M.)
| | - Gricirene Sousa Correia
- Federal Institute of Education, Science and Technology of Maranhão, Av. Getúlio Vargas-04, Monte Castelo, São Luís 65025-001, Brazil; (A.R.S.A.); (G.S.C.); (N.d.S.L.S.V.); (A.A.C.); (J.M.R.-M.)
| | - Nazaré do Socorro L. S. Vasconcelos
- Federal Institute of Education, Science and Technology of Maranhão, Av. Getúlio Vargas-04, Monte Castelo, São Luís 65025-001, Brazil; (A.R.S.A.); (G.S.C.); (N.d.S.L.S.V.); (A.A.C.); (J.M.R.-M.)
| | - Aluísio Alves Cabral
- Federal Institute of Education, Science and Technology of Maranhão, Av. Getúlio Vargas-04, Monte Castelo, São Luís 65025-001, Brazil; (A.R.S.A.); (G.S.C.); (N.d.S.L.S.V.); (A.A.C.); (J.M.R.-M.)
| | - Rômulo Simões Angélica
- Graduate Program in Geology and Geochemistry, Institute of Geosciences, Federal University of Pará, Av. Augusto Correa-01, Guamá, Belém 66075-110, Brazil;
| | - Fabiana Pereira da Costa
- Graduate Program in Materials Science and Engineering (PPG-CEMat), Federal University of Campina Grande, Av. Aprígio Veloso-882, Bodocongó, Campina Grande 58429-900, Brazil; (F.P.d.C.); (R.R.M.); (G.d.A.N.)
| | - Romualdo Rodrigues Menezes
- Graduate Program in Materials Science and Engineering (PPG-CEMat), Federal University of Campina Grande, Av. Aprígio Veloso-882, Bodocongó, Campina Grande 58429-900, Brazil; (F.P.d.C.); (R.R.M.); (G.d.A.N.)
| | - Gelmires de Araújo Neves
- Graduate Program in Materials Science and Engineering (PPG-CEMat), Federal University of Campina Grande, Av. Aprígio Veloso-882, Bodocongó, Campina Grande 58429-900, Brazil; (F.P.d.C.); (R.R.M.); (G.d.A.N.)
| | - Alisson Mendes Rodrigues
- Graduate Program in Materials Science and Engineering (PPG-CEMat), Federal University of Campina Grande, Av. Aprígio Veloso-882, Bodocongó, Campina Grande 58429-900, Brazil; (F.P.d.C.); (R.R.M.); (G.d.A.N.)
- Correspondence:
| | - José Manuel Rivas-Mercury
- Federal Institute of Education, Science and Technology of Maranhão, Av. Getúlio Vargas-04, Monte Castelo, São Luís 65025-001, Brazil; (A.R.S.A.); (G.S.C.); (N.d.S.L.S.V.); (A.A.C.); (J.M.R.-M.)
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Sampaio KB, de Albuquerque TMR, Rodrigues NPA, de Oliveira MEG, de Souza EL. Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl. Foods 2021; 10:2960. [PMID: 34945509 PMCID: PMC8700760 DOI: 10.3390/foods10122960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.
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Affiliation(s)
- Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Thatyane Mariano Rodrigues de Albuquerque
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Noádia Priscila Araújo Rodrigues
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil;
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
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22
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Rezazadeh A, Hamishehkar H, Ehsani A, Ghasempour Z, Moghaddas Kia E. Applications of capsaicin in food industry: functionality, utilization and stabilization. Crit Rev Food Sci Nutr 2021:1-17. [PMID: 34751073 DOI: 10.1080/10408398.2021.1997904] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besides its taste and physiological effects, it exhibits good antioxidant activity in food matrix and antimicrobial activity against foodborne pathogens and viruses. Considering its low stability and bioaccessibility, and also regarding its irritation, the entrapment methods of capsaicin are fully developed. To compensate the limitations of capsaicin, various encapsulation methods have been used so far, including coacervation, emulsion, spray chilling, and liposomal delivery. Capsaicin has been widely used as a flavoring and preservative agent in food formulations and even as an active compound in packaging film and functional foods. This review provides an overview of the techno-functional properties, stabilization procedures, and burgeoning usages of capsaicin in the latest studies of the food sector. So, it may introduce new windows for the application of this compound.
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Affiliation(s)
- Aida Rezazadeh
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.,Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran.,Medicinal Plants Research Center, Maragheh University of Medical Sciences, Maragheh, Iran
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23
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Cangussu LB, Fronza P, Franca AS, Oliveira LS. Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu ( Spondias tuberosa A.) Fruit Peel and Pulp Flours. Foods 2021; 10:foods10112597. [PMID: 34828884 PMCID: PMC8617674 DOI: 10.3390/foods10112597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/20/2021] [Accepted: 10/25/2021] [Indexed: 01/18/2023] Open
Abstract
Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.
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Affiliation(s)
- Laís B. Cangussu
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
| | - Pãmella Fronza
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
| | - Adriana S. Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- Correspondence: ; Tel.: +55-31-34093512
| | - Leandro S. Oliveira
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil; (L.B.C.); (P.F.); (L.S.O.)
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Sánchez-Gutiérrez M, Bascón-Villegas I, Espinosa E, Carrasco E, Pérez-Rodríguez F, Rodríguez A. Cellulose Nanofibers from Olive Tree Pruning as Food Packaging Additive of a Biodegradable Film. Foods 2021; 10:1584. [PMID: 34359453 DOI: 10.3390/foods10071584] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/03/2021] [Accepted: 07/06/2021] [Indexed: 12/28/2022] Open
Abstract
A biodegradable packaging film containing cellulose nanofibers from olive tree pruning, a by-product of olives production, was obtained using a solvent casting method. Nanocellulose was added to polyvinyl alcohol (PVA) to enhance the technological properties of the composite film as food packaging material. Nanocellulose was obtained from unbleached and bleached pulp through a mechanical and TEMPO pretreatment. Crystalline and chemical structure, surface microstructure, UV and gas barrier, optical, mechanical and antioxidant properties, as well as thermal stability were evaluated. Regarding optical properties, the UV barrier was increased from 6% for the pure PVA film to 50% and 24% for unbleached and bleached nanocellulose, respectively. The antioxidant capacity increased significantly in unbleached mechanical nanocellulose-films (5.3%) compared to pure PVA film (1.7%). In terms of mechanical properties, the tensile strength of the 5% unbleached mechanical nanocellulose films was significantly improved compared to the pure PVA film. Similarly, the 5% nanocellulose films had increased the thermal stability and improved barrier properties, reducing water vapor permeability by 38–59% and presenting an oxygen barrier comparable to aluminum layer and plastic films. Our results support the use of the developed films as a green alternative material for food packaging.
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Peighambardoust SH, Karami Z, Pateiro M, Lorenzo JM. A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications. Biomolecules 2021; 11:631. [PMID: 33922830 PMCID: PMC8145060 DOI: 10.3390/biom11050631] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 02/07/2023] Open
Abstract
Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.
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Affiliation(s)
| | - Zohreh Karami
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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26
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Herrero AM, Ruiz-Capillas C. Structural and Technological Approach to Reveal the Role of the Lipid Phase in the Formation of Soy Emulsion Gels with Chia Oil. Gels 2021; 7:48. [PMID: 33924233 DOI: 10.3390/gels7020048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/12/2021] [Accepted: 04/15/2021] [Indexed: 12/25/2022] Open
Abstract
Considerable attention has been paid to emulsion gels (EGs) in recent years due to their interesting applications in food. The aim of this work is to shed light on the role played by chia oil in the technological and structural properties of EGs made from soy protein isolates (SPI) and alginate. Two systems were studied: oil-free SPI gels (SPI/G) and the corresponding SPI EGs (SPI/EG) that contain chia oil. The proximate composition, technological properties (syneresis, pH, color and texture) and structural properties using Raman spectroscopy were determined for SPI/G and SPI/EG. No noticeable (p > 0.05) syneresis was observed in either sample. The pH values were similar (p > 0.05) for SPI/G and SPI/EG, but their texture and color differed significantly depending on the presence of chia oil. SPI/EG featured significantly lower redness and more lightness and yellowness and exhibited greater puncture and gel strengths than SPI/G. Raman spectroscopy revealed significant changes in the protein secondary structure, i.e., higher (p < 0.05) α-helix and lower (p < 0.05) β-sheet, turn and unordered structures, after the incorporation of chia oil to form the corresponding SPI/EG. Apparently, there is a correlation between these structural changes and the textural modifications observed.
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Krupa-Kozak U, Drabińska N, Bączek N, Šimková K, Starowicz M, Jeliński T. Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods 2021; 10:819. [PMID: 33918917 DOI: 10.3390/foods10040819] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/27/2021] [Accepted: 04/06/2021] [Indexed: 12/22/2022] Open
Abstract
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet.
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De Bock P, Daelemans L, Selis L, Raes K, Vermeir P, Eeckhout M, Van Bockstaele F. Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth ( Amaranthus sp.), Quinoa ( Chenopodium quinoa) and Buckwheat ( Fagopyrum sp.) Seeds. Foods 2021; 10:651. [PMID: 33808595 DOI: 10.3390/foods10030651] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 03/14/2021] [Accepted: 03/15/2021] [Indexed: 11/21/2022] Open
Abstract
A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.
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Luzardo-Ocampo I, Ramírez-Jiménez AK, Yañez J, Mojica L, Luna-Vital DA. Technological Applications of Natural Colorants in Food Systems: A Review. Foods 2021; 10:634. [PMID: 33802794 PMCID: PMC8002548 DOI: 10.3390/foods10030634] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 01/02/2023] Open
Abstract
Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.
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Affiliation(s)
- Ivan Luzardo-Ocampo
- Instituto de Neurobiología, Universidad Nacional Autónoma de México (UNAM), Santiago de Querétaro, QRO 76230, Mexico;
| | - Aurea K. Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Jimena Yañez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), A. C., Camino Arenero #1227 Col. El Bajío, Zapopan, JAL 45019, Mexico;
| | - Diego A. Luna-Vital
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey, N. L. 64849, Mexico; (A.K.R.-J.); (J.Y.)
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Ruiz-Capillas C, Herrero AM. Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy. Foods 2021; 10:foods10020341. [PMID: 33562823 PMCID: PMC7914705 DOI: 10.3390/foods10020341] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/31/2021] [Accepted: 02/02/2021] [Indexed: 12/12/2022] Open
Abstract
This review focuses on the importance of developing meat products with healthier lipid content and strategies such as the use of structured lipids to develop these enriched products. The review also conducts a critical analysis of the use of vibrational spectroscopy as a tool to further these developments. Meat and meat products are extensively recognized and consumed in the world. They are an important nutritional contribution in our diet. However, their consumption has also been associated with some negative consequences for health due to some of its components. There are new trends in the design of healthy meat products focusing mainly on improving their composition. From among the different strategies, improving lipid content is the one that has received the most attention. A novel development is the formation of lipid materials based on structured lipids such emulsion gels (EGs) or oil-bulking agents (OBAs) that offer attractive applications in the reformulation of health-enhanced meat products. A deeper interpretation is required of the complicated relationship between the structure of their components and their properties in order to obtain structured lipids and healthier meat products with improved lipid content and acceptable characteristics. To this end, vibrational spectroscopy techniques (Raman and infrared spectroscopy) have been demonstrated to be suitable in the elucidation of the structural characteristics of lipid materials based on structured lipids (EGs or OBAs) and the corresponding reformulated health-enhanced meat products into which these fat replacers have been incorporated. Future research on these structures and how they correlate to certain technological properties could help in selecting the best lipid material to achieve specific technological properties in healthier meat products with improved lipid content.
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Baldi G, D'Elia F, Soglia F, Tappi S, Petracci M, Rocculi P. Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat. Foods 2021; 10:241. [PMID: 33504106 DOI: 10.3390/foods10020241] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/19/2021] [Accepted: 01/20/2021] [Indexed: 11/17/2022] Open
Abstract
Pulsed electric field (PEF) is a non-thermal technology which is increasingly drawing the interest of the meat industry. This study aimed at evaluating the effect of PEF on the main technological properties of chicken meat, by investigating the role of the most relevant process parameters such as the number of pulses (150 vs. 300 and 450 vs. 600) and the electric field strength (0.60 vs. 1.20 kV/cm). Results indicated that PEF does not exert any effect on meat pH and just slightly affects lightness and yellowness. Low-intensity PEF treatments improved the water holding capacity of chicken meat by significantly (p < 0.001) reducing drip loss up to 28.5% during 4 days of refrigerated storage, without damaging proteins’ integrity and functionality. Moreover, from the analysis of the process parameters, it has been possible to highlight that increasing the number of pulses is more effective in reducing meat drip loss rather than doubling the electric field strengths. From an industrial point of view, the results of this explorative study suggested the potential of PEF to reduce the undesired liquid inside the package, thus improving consumer acceptance.
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Mujdeci GN, Ozbas ZY. Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives. J Appl Microbiol 2021; 131:801-818. [PMID: 33346384 DOI: 10.1111/jam.14979] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 11/30/2020] [Accepted: 12/14/2020] [Indexed: 11/30/2022]
Abstract
AIM To determine the technological and enzymatic characteristics of 54 yeast strains belonging to 16 species previously isolated from natural fermentation media of Gemlik olives. The distinguishing feature of these strains, according to their selective technological and enzymatic properties using principal component analysis (PCA), was also intended. METHODS AND RESULTS The technological properties of yeast strains, growth characteristics at different temperatures, pH and salt concentrations were examined. Besides, yeast strains' abilities to use oleuropein as a sole carbon source, to assimilate citric acid and to produce H2 S were examined and their catalase, pectolytic, proteolytic and killer activities were also tested. All strains could grow between 15 and 28°C which are favourable temperatures for natural olive fermentation and they were able to tolerate high salt concentration and low pH in the brine of natural fermentation media. As a result of enzymatic characterization with API-ZYM test system, all strains have esterase activity, which is an important feature for developing table olive aroma. In this research, β-glucosidase activity, which contributes to removing bitterness out of olives, was one of the main distinguishing features of yeast strains. Several strains of Candida hellenica, Pichia anomala and Candida pelliculosa species had β-glucosidase activity. PCA tested yeasts and several strains belonging to C. hellenica (AF84-1), P. anomala (BF1-1, BF46-2) and C. pelliculosa (BF46-3, BF143-2) species have promising technological and enzymatic properties for natural table olive production. CONCLUSION Five promising strains belonging to C. hellenica, P. anomala and C. pelliculosa species may be suitable adjunct starter cultures with lactic acid bacteria in natural fermentation media of table olive. SIGNIFICANCE AND IMPACT OF THE STUDY This study has been the first contribution to the enzymatic and technological characterization of yeasts isolated from Gemlik olives in Turkey. Some strains could be proposed as a promising adjunct culture in the production of table olives.
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Affiliation(s)
- G N Mujdeci
- Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey
| | - Z Y Ozbas
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM. Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia ( Salvia hispanica L.) or Oat ( Avena sativa L.) Emulsion Gel. Foods 2020; 9:foods9121847. [PMID: 33322421 PMCID: PMC7762967 DOI: 10.3390/foods9121847] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 02/07/2023] Open
Abstract
This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The use of EGs, regardless of whether they contain chia or oat, improved longaniza performance during cooking as they lost less (p < 0.05) water and fat. The composition of cooked sausages was affected by their formulation, particularly those with chia EG (C-RF) which featured the highest polyunsaturated fatty acid content, mainly due to the higher level of α-linolenic fatty acid (1.09 g/100 g of product). Chia and oat EGs in C-RF and O-RF allow longanizas to be labeled with nutritional and health claims under European law. In general, this culinary procedure increases (p < 0.05) the lightness, lipid oxidation and texture parameters of all samples.
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Carcea M. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods 2020; 9:E1298. [PMID: 32942562 DOI: 10.3390/foods9091298] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 09/09/2020] [Accepted: 09/11/2020] [Indexed: 11/23/2022] Open
Abstract
Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population. A large number of different species are edible, and they can contribute fats, protein, fibre, vitamins, and minerals to the human diet. The absence of specific legislation on the use of insects as food, coupled with the general population’s disgust at the idea of eating insects, are among the limiting factors for the development of insect farming in developed countries. Several consumer studies have concluded that hiding insects in traditional foods can increase people’s willingness to eat insect-based foods. Cereal-based foods such as bread, bakery products, pasta, etc., being so popular worldwide and so widely accepted by the population, have been used by researchers as a carrier for the introduction of different percentages of insect flours to improve their nutritional qualities. The research by Duda et al. on “Quality and Nutritional/Textural Properties of Durum Wheat Pasta enriched with Cricket Powder” is the first recent scientific contribution to the understanding of the nutritional quality and technological effects of the introduction of insect flour in a popular food such as durum wheat pasta.
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Peñas E, Martínez-Villaluenga C. Advances in Production, Properties and Applications of Sprouted Seeds. Foods 2020; 9:foods9060790. [PMID: 32560116 PMCID: PMC7353599 DOI: 10.3390/foods9060790] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 12/14/2022] Open
Abstract
Sprouted grains are widely appreciated food ingredients due to their improved, nutritional, functional, organoleptic and textural properties compared with non-germinated grains. In recent years, sprouting has been explored as a promising green food engineering strategy to improve the nutritional value of grains and the formation of secondary metabolites with potential application in the functional foods, nutraceutical, pharmaceutical and cosmetic markets. However, little attention has been paid to the impact of sprouting on the chemical composition, safety aspects, techno-functional and chemopreventive properties of sprouted seeds and their derived flours and by-products. The six articles included in this Special Issue provide insightful findings on the most recent advances regarding new applications of sprouted seeds or products derived thereof, evaluations of the nutritional value and phytochemical composition of sprouts during production or storage and explorations of their microbiological, bioactive and techno-functional properties.
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Giosafatto CVL, Fusco A, Al-Asmar A, Mariniello L. Microbial Transglutaminase as a Tool to Improve the Features of Hydrocolloid-Based Bioplastics. Int J Mol Sci 2020; 21:E3656. [PMID: 32455881 PMCID: PMC7279461 DOI: 10.3390/ijms21103656] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/17/2022] Open
Abstract
Several proteins from animal and plant origin act as microbial transglutaminase substrate, a crosslinking enzyme capable of introducing isopeptide bonds into proteins between the aminoacids glutamines and lysines. This feature has been widely exploited to modify the biological properties of many proteins, such as emulsifying, gelling, viscosity, and foaming. Besides, microbial transglutaminase has been used to prepare bioplastics that, because made of renewable molecules, are able to replace the high polluting plastics of petrochemical origin. In fact, most of the time, it has been shown that the microbial enzyme strengthens the matrix of protein-based bioplastics, thus, influencing the technological characteristics of the derived materials. In this review, an overview of the ability of many proteins to behave as good substrates of the enzyme and their ability to give rise to bioplastics with improved properties is presented. Different applications of this enzyme confirm its important role as an additive to recover high value-added protein containing by-products with a double aim (i) to produce environmentally friendly materials and (ii) to find alternative uses of wastes as renewable, cheap, and non-polluting sources. Both principles are in line with the bio-economy paradigm.
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Affiliation(s)
- C. Valeria L. Giosafatto
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
| | - Antonio Fusco
- Unità Operativa Struttura Complessa Medicina di Laboratorio, Presidio Ospedaliero Santa Maria di Loreto Nuovo, ASL Na1 Centro, 80145 Naples, Italy;
| | - Asmaa Al-Asmar
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
- Analysis, Poison control and Calibration Center (APCC), An-Najah National University, P.O. Box 7 Nablus, Palestine
| | - Loredana Mariniello
- Department of Chemical Sciences, University of Naples “Federico II”, 80126 Naples, Italy; (C.V.L.G.); (A.A.-A.)
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Aquino RP, Auriemma G, Conte GM, Esposito T, Sommella E, Campiglia P, Sansone F. Development of Chitosan/Mannitol Microparticles as Delivery System for the Oral Administration of a Spirulina Bioactive Peptide Extract. Molecules 2020; 25:molecules25092086. [PMID: 32365705 PMCID: PMC7248919 DOI: 10.3390/molecules25092086] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/25/2020] [Accepted: 04/26/2020] [Indexed: 12/03/2022] Open
Abstract
Spirulina platensis contains several compounds showing nutritional and therapeutic benefits. Recently, a series of peptides able to reduce the blood pressure level and to enhance the endothelial vasorelaxation was isolated from the hydrolyzed highly water-soluble Spirulina extract (HSE). However, HSE shows critical organoleptic characteristics also having poor intestinal permeability, limiting absorption when orally delivered. This research aims to overcome the critical issues through the encapsulation of HSE in Chitosan/Mannitol—(CM)-based microparticles by spray drying. The produced powders (CM-HSE) showed good process yield (≈70%) and encapsulation efficiency (≈100%) also having good derived flow properties as well as stability up to six months storage. The microparticles constituting the spray-dried powder resulted in an amorphous micrometric state (d50 ≈ 14 µm) able to retain dark colour and unpleasant smell of raw HSE. Moreover, the in vitro permeation study by Franz cell indicated that the engineered microparticles are able to enhance the permeation of HSE through an intestinal biomimetic barrier (551.13 μg/cm2 CM-HSE vs. 315.46 μg/cm2 HSE at 270 min).
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Bayili GR, Johansen PG, Hougaard AB, Diawara B, Ouedraogo GA, Jespersen L, Sawadogo-Lingani H. Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso. J DAIRY RES 2020; 87:110-6. [PMID: 31948493 DOI: 10.1017/S0022029919000888] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10-13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.
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Alexandretti C, Verlindo R, Hassemer GDS, Manzoli A, Roman SS, Fernandes IA, Backes GT, Cansian RL, Alvarado Soares MB, Schwert R, Valduga E. Structural and Techno-Functional Properties of Bovine
Collagen and Its Application in Hamburgers. Food Technol Biotechnol 2019; 57:369-377. [PMID: 31866750 PMCID: PMC6902288 DOI: 10.17113/ftb.57.03.19.5896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel strength (146 315 Pa) and protein content (97.81%) than the powdered collagen, which had molecular mass from 50 to 100 kDa, greater hydroxyproline content, and a morphological structure with spherical microparticles more amorphous than the collagen fibre. In this study we found that the addition of 1.5% powdered collagen and 2.5% flocculated soybean flour and/or 0.75% powdered collagen and 3.5% flocculated soybean flour did not deteriorate the technological properties or the sensory attributes of hamburgers. The use of collagen is a promising alternative, since it has functional properties, improves the texture characteristics of a product, and is of low cost.
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Affiliation(s)
- Christian Alexandretti
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
| | - Roberto Verlindo
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
| | | | - Alexandra Manzoli
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
| | - Silvane Souza Roman
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
| | | | - Geciane Toniazzo Backes
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
| | - Rogério Luis Cansian
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
| | | | - Rodrigo Schwert
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, RS, 99709910, Brazil
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Sarquis MA, Siroli L, Modesto M, Patrignani F, Lanciotti R, Mattarelli P, Reinheimer J, Burns P. Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics. J Appl Microbiol 2019; 127:1207-1218. [PMID: 31260157 DOI: 10.1111/jam.14367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/23/2019] [Accepted: 06/26/2019] [Indexed: 11/29/2022]
Abstract
AIM To characterize four novel autochthonous bifidobacteria isolated from monkey faeces and a Bifidobacterium lactis strain isolated from chicken faeces by evaluating their technological and biological/functional potential to be used as probiotics. Different stressors, including food process parameters and storage, can affect their viability and functionality. METHODS AND RESULTS The resistance to frozen storage, tolerance to lyophilization and viability during storage, thermal, acidic and simulated gastric resistance, surface hydrophobicity and antimicrobial activity against pathogens were studied. Bifidobacterium lactis Bb12 and INL1 were used as reference strains. The results obtained demonstrated that the new isolates presented strain-dependent behaviour. Good results were obtained for thermal resistance, frozen storage at -80°C and lyophilized powders maintained at 5°C. Cell viability during refrigerated storage was higher when the strains were resuspended in milk at pH 5·0 than at 4·5. The surface hydrophobicity ranged between 7 and 98% depending on the strain. The simulated gastric resistance was improved for the strains incorporated in cheese. Regarding antimicrobial activity, bifidobacteria isolated from monkey presented higher inhibitory capacity than the reference strains. CONCLUSION This research provides a deeper insight into new strains of bifidobacteria isolated from primates and chicken that have not been previously characterized for their potential use in dairy products and confirm the most robust stress tolerance of B. lactis. SIGNIFICANCE AND IMPACT OF THE STUDY The possibility of expanding the available bifidobacteria with the potential to be added to a probiotic food necessarily implies characterizing them from different points of view, especially when considering unknown species. For monkey isolates (which showed higher antimicrobial activity against pathogens), more in-depth knowledge is needed before applying strategies to improve their performance. On the contrary, the chicken isolate B. lactis P32/1 showed similar behaviour to the references B. lactis strains; therefore, it could be considered as a potential probiotic candidate.
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Affiliation(s)
- M A Sarquis
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral, Santa Fe, Argentina
| | - L Siroli
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral, Santa Fe, Argentina.,Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Campus Scienze degli Alimenti, Cesena, Italia
| | - M Modesto
- Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Alma Mater Studiorum, Università di Bologna, Bologna, Italia
| | - F Patrignani
- Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Campus Scienze degli Alimenti, Cesena, Italia
| | - R Lanciotti
- Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Campus Scienze degli Alimenti, Cesena, Italia
| | - P Mattarelli
- Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Alma Mater Studiorum, Università di Bologna, Bologna, Italia
| | - J Reinheimer
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral, Santa Fe, Argentina
| | - P Burns
- Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral, Santa Fe, Argentina
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Muñoz-González I, Merino-Álvarez E, Salvador M, Pintado T, Ruiz-Capillas C, Jiménez-Colmenero F, Herrero AM. Chia ( Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics. Gels 2019; 5:gels5020019. [PMID: 30974809 PMCID: PMC6630939 DOI: 10.3390/gels5020019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 04/07/2019] [Indexed: 11/16/2022] Open
Abstract
Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest (p < 0.05) penetration force values, being EGC the firmest (p < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions.
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Affiliation(s)
- Irene Muñoz-González
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Esther Merino-Álvarez
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Marina Salvador
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Tatiana Pintado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Claudia Ruiz-Capillas
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Francisco Jiménez-Colmenero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
| | - Ana M Herrero
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
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Rahmati F. Characterization of Lactobacillus, Bacillus and Saccharomyces isolated from Iranian traditional dairy products for potential sources of starter cultures. AIMS Microbiol 2017; 3:815-825. [PMID: 31294191 PMCID: PMC6604970 DOI: 10.3934/microbiol.2017.4.815] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2017] [Accepted: 09/29/2017] [Indexed: 11/21/2022] Open
Abstract
The aim of the present study was to investigate technological properties of starter strains from traditional dairy products collected from five villages of Lorestan province in Iran. Thirty five samples were cultured on selective media (MRS broth, Nutrient Broth and YGC and then typical colonies checked for morphological features and eventually eighty two strains selected for further examination. The strains were evaluated for Hydrolysis of casein, starch and citrate, growth at 15 and 45 °C, growth in 4 and 6.5% NaCl, resistance to antibiotics (ampicillin, bacitracin, chloramphenicol, erythromycin, gentamicin, penicillin, novobiocin, nalidixic acid) proteolytic and lipolytic and acidification activities. Sixteen strains chosen according to the difference in cell morphology and were identified using API galleries and ability to metabolize various carbohydrates, which consequently, led to identifying seven Lactobacillus casei, five Lactobacillus plantarum, two Saccharomyces cerevisiae and two Bacillus subtilis. In general, two strains of L. casei AKL2, DDL2, two strains of L. plantarum SYL5, ACL4 and one strain of S. cerevisiae DDy2 was demonstrated the most important technological characterization that suitable for using as starter cultures.
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Affiliation(s)
- Farzad Rahmati
- Department of Microbiology, Faculty of Science, Qom Branch, Islamic Azad University, Qom, IR Iran
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Siroli L, Patrignani F, Serrazanetti DI, Parolin C, Ñahui Palomino RA, Vitali B, Lanciotti R. Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products. Front Microbiol 2017; 8:166. [PMID: 28223974 PMCID: PMC5293754 DOI: 10.3389/fmicb.2017.00166] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Accepted: 01/23/2017] [Indexed: 01/10/2023] Open
Abstract
Functional foods could differently affect human health in relation to the gender. Recent studies have highlighted the anti-Candida and anti-Chlamydia activities of some Lactobacillus strains isolated from the vagina of healthy women. Considering these important beneficial activities on women's health, the preparation of functional food containing active vaginal lactobacilli can represent a great scientific challenge for the female gender. In this context, the aim of this work was to study some functional and technological properties of 17 vaginal strains belonging to the species Lactobacillus crispatus, Lactobacillus gasseri, and Lactobacillus vaginalis in the perspective to include them in dairy products. The antagonistic activities against the pathogenic and spoilage species associated to food products and against the principal etiological agents of the genitourinary tract infections were evaluated. Moreover, the vaginal lactobacilli were characterized for their antibiotic resistance, and for their fermentation kinetics and viability during the refrigerated storage in milk. Finally, the volatile molecule profiles of the obtained fermented milks were determined. The results showed that several strains, mainly belonging to the species Lactobacillus crispatus, exhibited a significant antagonistic activity against spoilage and pathogenic microorganisms of food interest, as well as against urogenital pathogens. All the vaginal lactobacilli showed antimicrobial activity against strains belonging to the foodborne pathogenic species Listeria monocytogenes, Listeria innocua, Eenterococcus faecalis and Escherichia coli. In addition, most of the Lactobacillus strains were active toward the main pathogens responsible of vaginal and urinary tract infections including Staphylococcus aureus, Enterococcus faecium, Gardnerella vaginalis, and Proteus mirabilis. The antimicrobial activity can be attributed to the high production of organic acids. The fermentation kinetics in milk indicated the unsuitability of these lactobacilli as fermentation starters for the industrial production of dairy products. However, some strains, belonging to the species Lactobacillus crispatus and Lactobacillus gasseri, maintained a high viability in pasteurized milk at 4°C for over a month, showing their potential application as adjunct cultures for the production of female gender foods. These data represent a first step for the set-up of a new functional dairy product, directed to the women well-being, contributing also to innovate the dairy sector.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
- Interdepartmental Center for Industrial Agri-Food Research, University of BolognaCesena, Italy
| | - Diana I. Serrazanetti
- Interdepartmental Center for Industrial Agri-Food Research, University of BolognaCesena, Italy
| | - Carola Parolin
- Department of Pharmacy and Biotechnology, University of BolognaBologna, Italy
| | | | - Beatrice Vitali
- Department of Pharmacy and Biotechnology, University of BolognaBologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy
- Interdepartmental Center for Industrial Agri-Food Research, University of BolognaCesena, Italy
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Shangpliang HNJ, Sharma S, Rai R, Tamang JP. Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan. Front Microbiol 2017; 8:116. [PMID: 28203227 PMCID: PMC5285335 DOI: 10.3389/fmicb.2017.00116] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Accepted: 01/17/2017] [Indexed: 11/17/2022] Open
Abstract
Dahi and datshi are common naturally fermented milk (NFM) products of Bhutan. Population of lactic acid bacteria (LAB) in dahi (pH 3.7) and datshi (pH 5.2) was 1.4 × 107 and 3.9 × 108 cfu/ml, respectively. Based on 16S rRNA gene sequencing isolates of LAB from dahi and datshi were identified as Enterococcus faecalis, E. faecium, Lactococcus lactis subsp. lactis. LAB strains were tested for some technological properties. All LAB strains except E. faecalis CH2:17 caused coagulation of milk at both 30°C for 48 h. Only E. faecium DH4:05 strain was resistant to pH 3. No significant difference (P > 0.05) of viable counts was observed in MRS broth with and without lysozyme. All LAB strains grew well in 0.3% bile showing their ability to tolerate bile salt. None of the LAB strains showed >70% hydrophobicity. This study, being the first of its microbiological analysis of the NFM of Bhutan, has opened up to an extent of research work that gives a new insight to the products.
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Affiliation(s)
| | | | | | - Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityGangtok, India
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Bojanic M, Rasovic, Mayrhofer S, Martinovic A, Dürr K, Domig KJ. Lactococci of Local Origin as Potential Starter Cultures
for Traditional Montenegrin Cheese Production. Food Technol Biotechnol 2017; 55:55-66. [PMID: 28559734 DOI: 10.17113/ftb.55.01.17.4854] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as 'bijeli sir', 'masni sir' and 'njeguški sir'. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidification ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5%) of the tested strains showed good properties. These strains should be further examined for their possible application as specific starter cultures in the production of indigenous cheese in Montenegro.
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Affiliation(s)
- Mirjana Bojanic
- University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro
| | - Rasovic
- University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro
| | - Sigrid Mayrhofer
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
| | - Aleksandra Martinovic
- University of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Donja Gorica,
ME-81000 Podgorica, Montenegro
| | - Katharina Dürr
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
| | - Konrad J Domig
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
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Feng Z, Huang S, Ai ZW, Zhang M, Zhai S, Chen X. Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu. J Appl Microbiol 2016; 120:671-83. [PMID: 26666740 DOI: 10.1111/jam.13023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 11/10/2015] [Accepted: 12/03/2015] [Indexed: 11/29/2022]
Abstract
AIMS The technological properties of 22 micrococcus strains from traditional fermented Kedong sufu were evaluated in order to develop autochthonous starter cultures. METHODS AND RESULTS The proteolytic, autolytic and lipolytic activity, salt tolerance, production and degradation of the biogenic amines of six Micrococcus luteus, nine Kocuria kristinae and seven Kocuria rosea were evaluated. The results indicated that these micrococcus strains exhibited a certain technological diversity, and the results also indicated the best properties to be used in mixed starter cultures. Based on the above findings, two sets of autochthonous starters were formulated. Considering the physicochemical properties and sensory characteristics of sufu, the maturation period of sufu was shortened by 30 days. The profiles of free amino acids and peptides partly revealed the mechanism of sensory quality and shorter ripening time of sufu manufactured using autochthonous mixed starters. Compared to back-slopping fermentation, sufu manufactured with selected autochthonous starter cultures exhibited lower levels of total biogenic amines. CONCLUSIONS The selected strains could be used as starter to avoid the accumulation of high concentrations of biogenic amines while also maintaining typical sensory characteristics and preserving the autochthonous strains of the traditional Kedong sufu. The maturation times of Kedong sufu were shortened by 30 days with application of the autochthonous starter. SIGNIFICANCE AND IMPACT OF THE STUDY Autochthonous mixed starters can reduce the generation of biogenic amines, speed up the sufu maturation process and preserve typical sensory quality. Furthermore, the rotation of two sets of mixed starter cultures can effectively resist phage attack during the production of sufu.
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Affiliation(s)
- Z Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Huang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Z W Ai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - M Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - S Zhai
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - X Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Dos Santos KMO, Vieira ADS, Salles HO, Oliveira JDS, Rocha CRC, Borges MDF, Bruno LM, Franco BDGDM, Todorov SD. Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Braz J Microbiol 2015. [PMID: 26221113 PMCID: PMC4512068 DOI: 10.1590/s1517-838246120131245] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Enterococcus faecium strains EM485 and EM925 and both Escherichia coli and Clostridium perfringens . Both strains presented low levels of hydrophobicity. E. faecium EM485 and EM925 were both able to grow in the presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), glycocholic acid (GC), and glycodeoxycholic acid (GDC), although they showed the ability to deconjugate only GDC and TDC. Both strains showed good survival when exposed to conditions simulating the gastro intestinal tract (GIT). When tested for the presence of virulence genes, only tyrosine decarboxylase and vancomycin B generated positive PCR results.
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Affiliation(s)
- Karina Maria Olbrich Dos Santos
- Empresa Brazileira de Pesquisa Agropecuária, Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil. ; Empresa Brazileira de Pesquisa Agropecuária, Caprinos e Ovinos, Sobral, CE, Brazil
| | - Antônio Diogo Silva Vieira
- Empresa Brazileira de Pesquisa Agropecuária, Caprinos e Ovinos, Sobral, CE, Brazil. ; Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
| | | | | | - Cíntia Renata Costa Rocha
- Departamento de Bioquímica, Laboratorio de Imunopatologia Keizo Asami, Universidade Federal de Pernambuco, Recife, PE, Brazil
| | - Maria de Fátima Borges
- Empresa Brazileira de Pesquisa Agropecuária, Agroindústria Tropical, Fortaleza, CE, Brazil
| | - Laura Maria Bruno
- Empresa Brazileira de Pesquisa Agropecuária, Agroindústria Tropical, Fortaleza, CE, Brazil
| | | | - Svetoslav Dimitrov Todorov
- Laboratório de Microbiologia de Alimentos, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, SP, Brazil
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Marroki A, Zúñiga M, Kihal M, Pérez- Martínez G. Characterization of Lactobacillus from Algerian Goat'S Milk Based on Phenotypic, 16S rDNA Sequencing and their Technological Properties. Braz J Microbiol 2011; 42:158-71. [PMID: 24031617 PMCID: PMC3768930 DOI: 10.1590/s1517-83822011000100020] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2010] [Revised: 02/24/2010] [Accepted: 08/01/2010] [Indexed: 11/22/2022] Open
Abstract
Nineteen strains of Lactobacillus isolated from goat's milk from farms in north-west of Algeria were characterized. Isolates were identified by phenotypic, physiological and genotypic methods and some of their important technological properties were studied. Phenotypic characterization was carried out by studying physiological, morphological characteristics and carbohydrate fermentation patterns using API 50 CHL system. Isolates were also characterized by partial 16S rDNA sequencing. Results obtained with phenotypic methods were correlated with the genotypic characterization and 13 isolates were identified as L. plantarum, two isolates as L. rhamnosus and one isolate as L. fermentum. Three isolates identified as L. plantarum by phenotypic characterization were found to be L. pentosus by the genotypic method. A large diversity in technological properties (acid production in skim milk, exopolysaccharide production, aminopeptidase activity, antibacterial activity and antibiotic susceptibility) was observed. Based on these results, two strains of L. plantarum (LbMS16 and LbMS21) and one strain of L. rhamnosus (LbMF25) have been tentatively selected for use as starter cultures in the manufacture of artisanal fermented dairy products in Algeria.
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Affiliation(s)
- Ahmed Marroki
- Laboratory of Applied Microbiology, Department of Biotechnology (IGMO), University of Oran Es-Sénia, Oran, 31100 , Algeria
| | - Manuel Zúñiga
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (C.S.I.C), polígono de la Coma s/n, Burjassot (Valencia), Spain
| | - Mabrouk Kihal
- Laboratory of Applied Microbiology, Department of Biology, University of Oran Es-Sénia, Oran, Algeria
| | - Gaspar Pérez- Martínez
- Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos (C.S.I.C), polígono de la Coma s/n, Burjassot (Valencia), Spain
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