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Fernández-Pacheco P, Ramos Monge IM, Poveda JM, Díaz-Maroto MC, Arévalo-Villena M. Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk. J Sci Food Agric 2023; 103:4107-4118. [PMID: 36533884 DOI: 10.1002/jsfa.12394] [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] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND There are sufficient scienctific studies that support the benefit that fermented dairy products produce in those who consume them. Traditionally, cow's milk has been the most commonly used milk but there is a growing interest in the development of new dairy products, substituting cow's milk with milk from other sources, as well as in the use of microorganisms in fermentation to replace artificial preservatives or treatments that may affect the chemical and organoleptic characteristics of the product. For these reasons, the aim of the present work was to understand the behavior of five potential probiotic yeasts during the fermentation of ewe's milk and to consider their potential use as biocontrol agents. RESULTS Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056 provided the most promising kinetic parameters in the different salt, temperature and pH conditions tested in their technological characterization. The profiles of organic acids and volatile compounds after the fermentation period was noteworthy for contributing to the final aroma of the dairy product. Sensory analysis revealed the sour taste of all samples, and S. cerevisiae 3, Lachancea thermotolerans 1039, and H. osmophila 1056 stood out for an accentuated cheese flavor. In addition, all strains showed biocontrol activity; they reduced the mycelium of the mycotoxigenic molds. CONCLUSION Saccharomyces cerevisiae 3 and H. osmophila 1056 could be inoculated along with bacterial starters to provide a functional fermented beverage with improved flavor. These strains also have an added value as they act as biocontrol agents. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Department of Analytical Chemistry and Food Technology, Faculty of Environmental Science and Biochemistry, University of Castilla-La Mancha, Toledo, Spain
| | - Inés María Ramos Monge
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Justa María Poveda
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Consuelo Díaz-Maroto
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - María Arévalo-Villena
- Department of Analytical Chemistry and Food Technology. Instituto Regional de Investigación Científica Aplicada (IRICA), Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
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Dippong T, Senila L, Muresan LE. Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika. Foods 2023; 12:2041. [PMID: 37238859 PMCID: PMC10217127 DOI: 10.3390/foods12102041] [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: 05/02/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3-64.8%), palmitic (10.6-16.0%) and oleic acid (10.4-18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg.
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Affiliation(s)
- Thomas Dippong
- Department of Chemistry and Biology, Technical University of Cluj-Napoca, 76 Victoriei Str., 430122 Baia Mare, Romania
| | - Lacrimioara Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania;
| | - Laura Elena Muresan
- Raluca Ripan’ Institute for Research in Chemistry, Babes Bolyai University, Fantanele, 30, 400294 Cluj-Napoca, Romania;
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Giavoni M, Villanueva-Suárez MJ, De la Peña-Armada R, Garcia-Alonso A, Mateos-Aparicio I. Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product. Foods 2022; 11. [PMID: 35804788 DOI: 10.3390/foods11131973] [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: 05/30/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 11/17/2022] Open
Abstract
After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain. Pasteurization is the technique of choice before aseptically packaging and storing under refrigerated conditions. In this study, the effect of pasteurization has been evaluated on the chemical, functional and sensorial profiles. Ash content decreased (p < 0.05) after the thermal treatment. Indeed, magnesium, calcium and zinc diminished, although copper was found to be higher (p < 0.05) in the pasteurized product. Total dietary fiber decreased (p < 0.05), but soluble dietary fiber raised (p < 0.05) due to hydrolysis caused by pasteurization. SDF:IDF ratio, hydration properties, and fat binding capacity were improved. Total soluble phenolic compounds remained similar but FRAP and DPPH scavenging activity decreased (p < 0.05) in the pasteurized by-product. Regarding the sensorial profile, pasteurization produced darkening, appearance of a cooked smell and an increase in bitterness. Therefore, pasteurization deteriorates the sensorial profile being able to change the attributes of an added-pasteurized-pulp juice; however, it is a good choice to preserve the orange pulp by-product to formulate food products different from juices or other beverages.
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Ben-Hassine K, Taamalli A, Rezig L, Yangui I, Benincasa C, Malouche D, Kamoun N, Mnif W. Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties. Food Sci Nutr 2022; 10:863-878. [PMID: 35311176 PMCID: PMC8907739 DOI: 10.1002/fsn3.2717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 09/21/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 01/18/2023] Open
Abstract
This study established physicochemical and sensory characteristics of virgin olive oils (VOOs) and linked them to consumers’ liking using external preference mapping. We used five Tunisian and two foreign VOO varieties produced by two processing systems: discontinuous (sp) and continuous three‐phase decanter (3p). The samples were analyzed and evaluated by a panel of 274 consumers. The external preference mapping revealed five VOO clusters with a consumer preference scores rating from 40% to 65%. Consumers highly appreciated the foreign Coratina cultivar's olive oil; the main drivers being richness in polyphenols (markers of bitterness and pungency), mainly the oleuropein aglycone, and volatile compounds (markers of green fruity, green leaves, green apple, cut grassy almond, and bitterness), particularly the trans‐2‐hexenol. The Tunisian Chemlali (3p) oil was second highly preferred (scoring 55%). The positive drivers for olive oil preference (a profile of almond fruity green and low bitterness and pungency) are the richness in hexanal compounds. Arbequina (sp and 3p) and Chemlali (sp) were the least appreciated due to the fact that Arbequina VOO is not in the tradition of Tunisian consumers, whereas Chemchali VOO is a minor variety representing only 2% of olive oil production in Tunisia and consumed mostly in blends. The differentiation between the two processing systems depends on the variety of cultivar; consumers are able to identify the two processing system in the case of Chetoui, Leguim, and Chemchali.
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Affiliation(s)
- Kaouther Ben-Hassine
- Research Laboratory of Agricultural Production Systems and Sustainable Development High School of Agriculture Mograne Mograne Tunisia
| | - Amani Taamalli
- Department of Chemistry College of Sciences University of Hafr Al Batin Hafr Al Batin Saudi Arabia
| | - Leila Rezig
- University of Carthage Higher School of Food Industries of Tunis Tunis Tunisia
| | - Islem Yangui
- Laboratory of Nanobiotechnology and Valorization of Medicinal Phytoresources University of Carthage National Institute of Applied Science and Technology UR17ES22 Tunis Cedex Tunisia
| | - Cinzia Benincasa
- Agricultural Research Council of Italy Olive Growing and Olive Oil Industry Research Centre Rende Italy
| | - Dhafer Malouche
- Engineering School of Statistics and Information Analysis University of Carthage Tunis Tunisia
| | - Naziha Kamoun
- Institut de l'olivier Unité Technologie et Qualité Sfax Tunisia
| | - Wissem Mnif
- Department of Chemistry Faculty of Sciences and Arts in Balgarn University of Bisha Bisha, Saudi Arabia.,University of Manouba ISBST BVBGR-LR11ES31 Biotechnopole Sidi Thabet Ariana Tunisia
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Paiva RAM, Mutz YS, Conte-Junior CA. A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds. Antioxidants (Basel) 2021; 10:antiox10091332. [PMID: 34572969 PMCID: PMC8470327 DOI: 10.3390/antiox10091332] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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: 07/22/2021] [Revised: 08/15/2021] [Accepted: 08/18/2021] [Indexed: 12/24/2022] Open
Abstract
Beer is one of the oldest and most consumed beverages worldwide, and recent trends point to increased consumption of functional beers. However, there is a lack in the scientific literature on the effects of adding functional adjuncts in distinct steps of the manufacturing process and its implications on the final physicochemical and sensorial profile. Therefore, the present review analyzes the ingredients used and their insertion stage to achieve a functional beer with bioactive compounds, higher antioxidant activity, and improved sensory characteristics. The addition of fruits, herbal extracts, plants, and mushrooms in beers was documented. Furthermore, adjuncts were successfully added in wort boiling, fermentation, maturation, and packaging. The wort boiling step stands out among these four due to the superior extraction of phenolic compounds from the added adjuncts. On the other hand, adjunct addition in the maturation step induced low increases in antioxidant and phenolic content of the respective enriched beers. Fruits represented the majority of adopted adjuncts among the studies evaluated. Furthermore, the addition of fruits represented a positive increment in the beer’s volatile profile and an increase in sensory acceptability. A gap in the literature was found regarding the analysis of phenolic compounds with appropriate techniques such as HPLC-MS. Furthermore, there is a need to study the bioavailability of the incorporated bioactive compounds to prove the health claims inferred about these beers. In conclusion, functional beers are a little-explored relevant field, with potential for new studies.
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Affiliation(s)
- Rodrigo A. M. Paiva
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
| | - Yhan S. Mutz
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
| | - Carlos A. Conte-Junior
- Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo 1281, Polo de Química, Bloco C, Ilha do Fundão, Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: (Y.S.M.); (C.A.C.-J.); Tel.: +55-21-3938-7824 (C.A.C.-J.)
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Muñoz-Labrador A, Azcarate S, Lebrón-Aguilar R, Quintanilla-López JE, Galindo-Iranzo P, Kolida S, Methven L, Rastall RA, Moreno FJ, Hernandez-Hernandez O. High-Yield Synthesis of Transglycosylated Mogrosides Improves the Flavor Profile of Monk Fruit Extract Sweeteners. J Agric Food Chem 2021; 69:1011-1019. [PMID: 33428404 DOI: 10.1021/acs.jafc.0c07267] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Luo Han Guo fruit extract (Siraitia grosvenorii), mainly composed of mogroside V (50%), could be considered a suitable alternative to free sugars; however, its commercial applications are limited by its unpleasant off-notes. In the present work, a central composite design method was employed to optimize the transglycosylation of a mogroside extract using cyclodextrin glucosyltransferases (CGTases) from three different bacteriological sources (Paenibacillus macerans, Geobacillus sp., and Thermoanaerobacter sp.) considering various experimental parameters such as maltodextrin and mogroside concentration, temperature, time of reaction, enzymatic activity, and pH. Product structures were determined by liquid chromatography coupled to a diode-array detector (LC-DAD), liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS), and matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). Sensory analysis of glucosylated mogrosides showed an improvement in flavor attributes relevant to licorice flavor and aftereffect. Consequently, an optimum methodology was developed to produce new modified mogrosides more suitable when formulating food products as free sugar substitutes.
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Affiliation(s)
- Ana Muñoz-Labrador
- Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Silvana Azcarate
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, CABA C1425FQB, Argentina
| | - Rosa Lebrón-Aguilar
- Institute of Physical Chemistry "Rocasolano" (IQFR-CSIC), Serrano 119, 28006 Madrid, Spain
| | | | - Plácido Galindo-Iranzo
- Institute of Physical Chemistry "Rocasolano" (IQFR-CSIC), Serrano 119, 28006 Madrid, Spain
| | - Sofia Kolida
- OptiBiotix Health Plc, Innovation Centre, Innovation Way, Heslington, York YO10 5DG, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom
| | - Robert A Rastall
- Department of Food and Nutritional Sciences, The University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom
| | - F Javier Moreno
- Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain
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Nunes P, Muxagata S, Correia AC, Nunes FM, Cosme F, Jordão AM. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine. J Sci Food Agric 2017; 97:4847-4856. [PMID: 28382620 DOI: 10.1002/jsfa.8355] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [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: 10/08/2016] [Revised: 02/27/2017] [Accepted: 04/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Several studies have reported the influence of diverse winemaking technologies in white wine characteristics. However, the impact of the use of different oak wood barrel capacities and utilization time on the evolution of white wine phenolic content and sensorial characteristics are not usually considered. Thus the aim of this work was to evaluate the effect of oak wood barrel capacity and utilization time on the evolution of phenolic compounds, browning potential index and sensorial profile of an Encruzado white wine. RESULTS For the 180 aging days considered, the use of new oak wood barrels induced a greater increase in global phenolic composition, including several individual compounds, such as gallic and ellagic acid, independently of the barrel capacity. Tendency for a lesser increase of the browning potential index values was detected for white wines aged in new oak wood barrels. The sensorial profile evolution, showed significant differences only for the aroma descriptors, namely for 'wood aroma' and 'aroma intensity', white wine aged in 225 L new oak wood barrels being the highest scored. CONCLUSION The results show that, in general, the use of different capacities and utilization time of oak wood barrels used for white wine aging could play an important role in white wine quality. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Paulo Nunes
- Casa da Passarella Winery, 6290-093, Lagarinhos, Portugal
| | - Sara Muxagata
- Biology and Environment Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
- Chemistry Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Ana C Correia
- Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal
| | - Fernando M Nunes
- Chemistry Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernanda Cosme
- Biology and Environment Department, Chemistry Research Centre, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - António M Jordão
- Polytechnic Institute of Viseu (CI&DETS), Agrarian Higher School, Viseu, Portugal
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