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22 pages, 7811 KiB

Open AccessArticle

Effects of Stir-Frying and Heat–Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry

by Qiuping Xie, Shanshan Wu, Shiyu Lai and Fayin Ye

Foods 2024, 13(13), 2069; https://doi.org/10.3390/foods13132069 (registering DOI) - 28 Jun 2024

Abstract

Abstract: Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat–moisture treatment (110 °C, 4 h; moisture contents 12–36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared with the traditional method of stir-frying (180 °C, 30 s). The color of heat–moisture-treated (HMT) flours was darker. HMT flours exhibited a larger mean particle size (89.5–124 μm) and a greater relative crystallinity of starch (23.08–42.92%) and mass fractal dimension (1.77–2.28). The flours exhibited water activity in the range of 0.589–0.631. Although the oil-binding capacity of HMT flours was largely comparable to that of stir-fried flours, HMT flours exhibited a lower water absorption index. Accordingly, the taopian produced with HMT flours exhibited a lower brightness, accompanied by a stronger reddening and yellowing. In addition, more firmly bound water was observed in the taopian produced with HMT flour. The taopian made with HMT flour with a moisture content of 24% exhibited moderate hardness, adhesiveness and cohesiveness and received the highest score for overall acceptability (6.80). These results may be helpful to improve the quality of taopian by applying heat–moisture treatment in the preparation of cooked glutinous rice flour. Full article

(This article belongs to the Section Grain)

12 pages, 1228 KiB

Open AccessArticle

What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)?

by Minji Oh, Jin-Hee Ju and Seyoung Ju

Foods 2024, 13(13), 2061; https://doi.org/10.3390/foods13132061 (registering DOI) - 28 Jun 2024

Viewed by 59

Abstract

The oyster mushroom is cultivated globally, renowned for its unique texture and umami flavor, as well as its rich content of nutrients and functional ingredients. This study aims to identify the descriptive sensory characteristics, assess the consumer acceptability of new superior lines and cultivars of yellow oyster mushrooms, in addition to exploring the relationship between these descriptive characteristics and consumer acceptability. Statistical analyses were performed using one-way analysis of variance (ANOVA), principal component analysis (PCA), and partial least squares regression (PLSR). Twenty attributes were delineated, including three related to appearance/color (gray, yellow, and white), four associated with the smell/odor of fresh mushroom (oyster mushroom, woody, fishy, and seafood smells), three pertaining to the smell/odor of cooked mushrooms (mushroom, umami, and savory smells), four describing flavor/taste (sweet, salty, umami, and savory tastes), and five for texture/mouthfeel (chewy, smooth, hard, squishy, and slippery textures). Consumer acceptability tests involved 100 consumers who evaluated overall liking, appearance, overall taste, sweetness, texture, savory taste, MSG taste, smell, color, purchase intention, and recommendation. The general oyster mushroom (548 samples) scored highest in acceptability. Seven attributes, namely fresh mushroom smell, seafood smell (fresh), fishy smell (fresh), umami smell (cooked), nutty smell (cooked), salty taste, and MSG taste with the exception of appearance showed significant differences among samples (p < 0.001). The three yellow oyster mushroom samples were strongly associated with attributes like hardness, softness (texture), sweet taste (745 samples), MSG taste, salty taste, squishy texture, and fishy smell (483 and 629 samples). The development of sensory lexicons and increasing consumer acceptance of new superior lines and cultivars of yellow oyster mushroom will likely enhance sensory quality and expand the consumer market, aligning with consumer needs and preferences. Full article

(This article belongs to the Special Issue Latest Research on Flavor Components and Sensory Properties of Food)

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17 pages, 1017 KiB

Open AccessArticle

Regional Comprehensive Economic Partnership Can Boost Value-Added Trade in Food and Non-Food Sectors in Asia–Pacific Economies

by Wei Wei, Tariq Ali, Mengge Liu and Guolei Yang

Foods 2024, 13(13), 2067; https://doi.org/10.3390/foods13132067 (registering DOI) - 28 Jun 2024

Viewed by 71

Abstract

This study examines the effects of the Regional Comprehensive Economic Partnership (RCEP) on the value-added trade of food and non-food sectors. This study uses a global computable general equilibrium (CGE) model coupled with an extension module for the origin decomposition of value-added flows embodied in gross trade. The results suggest that by cutting down tariff and non-tariff barriers, the RCEP would significantly stimulate the economies of and gross trade among Asia–Pacific countries involved in the agreement. The potential benefits of the RCEP will be overestimated if we ignore the origin of value added and measure the benefits by gross exports. The domestic components of bilateral value-added flows between RCEP members would increase greatly, indicating an increasingly integrated value chain between RCEP members. Import taxes and non-tariff barriers for processed food, textiles and clothes, and heavy manufacturing are relatively significant in the region, so the RCEP would significantly improve their value-added exports. The domestic component of value-added exports in agricultural products and processed food from RCEP members would be increased significantly, indicating that the closely integrated food value chain boosts the food economies of RCEP members. Full article

(This article belongs to the Section Food Systems)

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16 pages, 4487 KiB

Open AccessArticle

A Portable Automated Microfluidic Platform for Point-of-Care Testing for Multiple Mycotoxins in Wine

by Jun Liu, Shiyu Zeng, Haoyu Zhu, Xinhua Wan, A. S. M. Muhtasim Fuad Sohan and Binfeng Yin

Foods 2024, 13(13), 2066; https://doi.org/10.3390/foods13132066 (registering DOI) - 28 Jun 2024

Viewed by 77

Abstract

Food safety requires point-of-care testing (POCT) for mycotoxins, since their presence in wine significantly impacts the wine industry and poses a severe threat to human life. Traditional detection methods are usually limited to detecting one mycotoxin and cannot achieve high-throughput, automated, and rapid quantitative analysis of multiple mycotoxins in real samples. Here, we propose a portable automated microfluidic platform (PAMP) integrating a chemiluminescence (CL) imaging system and a microfluidic chip to realize POCT for multiple mycotoxins in real samples, simplifying complex manual operations, shortening the detection time, and improving the detection sensitivity. Specially, silicone films were used as substrates on microfluidic chips to incubate mycotoxin conjugations, and the streptavidin–biotin (SA-B) system and an indirect immunoassay were implemented on silicone films to improve the sensitivity of reaction results. Interestingly, these methods significantly improved detection results, resulting in sensitive detection of mycotoxins, including zearalenone (ZEA) ranging from 1 to 32 ng/mL, aflatoxin B1 (AFB1) ranging from 0.2 to 6.4 ng/mL, and ochratoxin A (OTA) ranging from 2 to 64 ng/mL. The recovery of samples reached 91.39–109.14%, which verified the reliability and practicability of the PAMP. This PAMP enables sensitive and rapid detection of multiple mycotoxins in markets or wineries that lack advanced laboratory facilities. Therefore, it is essential to develop a portable microfluidic platform for POCT to detect mycotoxins in real samples. Full article

(This article belongs to the Special Issue The Generation and Control of Harmful Products in Food Processing Volume II)

20 pages, 530 KiB

Open AccessArticle

Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese

by Mirjana Ž. Grujović, Katarina G Marković, Susana Morais and Teresa Semedo-Lemsaddek

Foods 2024, 13(13), 2065; https://doi.org/10.3390/foods13132065 (registering DOI) - 28 Jun 2024

Viewed by 73

Abstract

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following the isolation and identification of the LAB, the safety aspects of the isolates were evaluated through tests for hemolytic activity and antibiotic sensitivity. The selected isolates were then tested for various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability in both pure and enriched goat milk, diacetyl production, antagonistic potential against other LAB, and biofilm formation ability. The results indicated that Lactococcus spp., Lacticaseibacillus spp., and Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed α hemolysis. A higher number of isolates demonstrated sensitivity to ampicillin, tetracycline, and streptomycin, while sensitivity to gentamicin and vancomycin was strain-dependent. Based on the evaluation of technological properties, Lacticaseibacillus paracasei M-1 and Lactiplantibacillus plantarum C7-7, C7-8, and C14-5 showed promising characteristics. Additionally, Lactococcus lactis subsp. lactis strains C0-14 and C21-8 emerged as promising candidates with notable technological properties. Notably, certain indigenous strains LAB exhibit promising technological properties and safety profiles. These characteristics make them suitable candidates for use as starter or adjunct cultures in goat’s milk cheese production, potentially enhancing the quality and safety of the cheese as well as hygiene practices among small-scale dairy producers. Full article

(This article belongs to the Special Issue Recent Advances in Cheese and Fermented Milk Production)

20 pages, 1312 KiB

Open AccessArticle

Effect of Pretreatments on the Chemical, Bioactive and Physicochemical Properties of Cinnamomum camphora Seed Kernel Extracts

by Pengbo Wang, Zhixin Wang, Manqi Zhang, Xianghui Yan, Jiaheng Xia, Junxin Zhao, Yujing Yang, Xiansi Gao, Qifang Wu, Deming Gong, Ping Yu and Zheling Zeng

Foods 2024, 13(13), 2064; https://doi.org/10.3390/foods13132064 (registering DOI) - 28 Jun 2024

Viewed by 75

Abstract

Cinnamomum camphora seed kernels (CCSKs) are rich in phytochemicals, especially plant extracts. Phytochemicals play a vital role in therapy due to their strong antioxidant and anti-inflammatory activities. Extracts from CCSK can be obtained through multiple steps, including pretreatment, extraction and purification, and the purpose of pretreatment is to separate the oil from other substances in CCSKs. However, C. camphora seed kernel extracts (CKEs) were usually considered as by-products and discarded, and their potential bioactive values were underestimated. Additionally, little has been known about the effect of pretreatment on CKE. This study aimed to investigate the effects of pretreatment methods (including the solvent extraction method, cold pressing method, aqueous extraction method and sub-critical fluid extraction method) on the extraction yields, phytochemical profiles, volatile compounds and antioxidant capacities of different CKE samples. The results showed that the CKE samples were rich in phenolic compounds (15.28–20.29%) and alkaloids (24.44–27.41%). The extraction yield, bioactive substances content and in vitro antioxidant capacity of CKE pretreated by the sub-critical fluid extraction method (CKE-SCFE) were better than CKEs obtained by other methods. CKE pretreated by the solvent extraction method (CKE-SE) showed the best lipid emulsion protective capacity. Moreover, the volatile substances composition of the CKE samples was greatly influenced by the pretreatment method. The results provided a fundamental basis for evaluating the quality and nutritional value of CKE and increasing the economic value of by-products derived from CCSK. Full article

(This article belongs to the Section Plant Foods)

13 pages, 939 KiB

Open AccessArticle

Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert

by Artur Głuchowski, Katarzyna Koteluk and Ewa Czarniecka-Skubina

Foods 2024, 13(13), 2063; https://doi.org/10.3390/foods13132063 (registering DOI) - 28 Jun 2024

Viewed by 88

Abstract

The development of new dishes in the catering services market requires an understanding of consumers’ needs, expectations, and motivations for their choices. The effect of the serving method of a dessert on customers’ perceptions of its visual appeal, portion size, energy value, and expected price was evaluated. The study involved the presentation of desserts on plates of various sizes, shapes, and colors. The study was carried out among 1005 respondents using the CAWI method. Our findings revealed that along with an increasing plate size from a diameter of ϕ24–27 cm to ϕ31 cm, the ratings of the dish’s perceived appearance (p ≤ 0.001), portion size (p ≤ 0.001), and energy value (p ≤ 0.01) decreased. Plate shape influenced the perceived appearance of the dessert. When placed on a square platter, round desserts were considerably (p ≤ 0.05) less appealing. The color of the plate had a significant influence (p ≤ 0.001) on the dish’s perceived appearance and estimated monetary value, and it evoked more sensory–hedonic impressions. Red-plate and white-plate desserts were liked less than black-plate desserts, but color-plated desserts were perceived as more expensive than those served on white dishes. Consumers perceived bright desserts on white plates as traditional, natural, and boring; those on black plates as modern, appetizing, and aesthetic; and those served on red plates as artificial, unsightly, and unappetizing. Higher consumer food neophobia led to a lower rating related to appearance and price perceptions, but elevated perceptions of portion size and energy value appraisal. Our results may be used in the marketing of gastronomic dishes. Full article

(This article belongs to the Special Issue Factors Affecting Food Preferences and Their Association with Consumption)

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20 pages, 890 KiB

Open AccessReview

Technological and Nutritional Aspects of Bread Production: An Overview of Current Status and Future Challenges

by Mariana Mesta-Corral, Ricardo Gómez-García, Nagamani Balagurusamy, Cristian Torres-León and Ayerim Y. Hernández-Almanza

Foods 2024, 13(13), 2062; https://doi.org/10.3390/foods13132062 (registering DOI) - 28 Jun 2024

Viewed by 68

Abstract

Bakery products, especially bread, exist in many homes worldwide. One of the main reasons for its high consumption is that the main raw material is wheat, a cereal that can adapt to a wide variety of soils and climates. However, the nutritional quality of this raw material decreases during its industrial processing, decreasing the value of fibers, proteins, and minerals. Therefore, bread has become a product of high interest to increase its nutritional value. Due to the high consumption of bread, this paper provides a general description of the physicochemical and rheological changes of the dough, as well as the sensory properties of bread by incorporating alternative flours such as beans, lentils, and soy (among others). The reviewed data show that alternative flours can improve fiber, macro, and micronutrient content. The high fiber content reduces the quality of the texture of the products. However, new processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time, can allow adjusting production variables and optimization to potentially overcome the decrease in sensory quality and preserve consumer acceptance. Full article

(This article belongs to the Special Issue Advances in Novel Foods, Gut Microbiota, and Human Health: 2nd Edition)

30 pages, 1720 KiB

Open AccessReview

Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review

by Filipe de Oliveira Melo, Vanessa Cosme Ferreira, Gerardo Fernandez Barbero, Ceferino Carrera, Ederlan de Souza Ferreira and Marcelo Andrés Umsza-Guez

Foods 2024, 13(13), 2060; https://doi.org/10.3390/foods13132060 (registering DOI) - 28 Jun 2024

Viewed by 118

Abstract

The extraction of bioactive compounds from wine lees involves a variety of methods, the selection of which is crucial to ensure optimal yields. This systematic review, following PRISMA guidelines and utilizing the Web of Science database, aimed to examine the current state of this field, providing insights for future investigations. The search employed strategies with truncation techniques and Boolean operators, followed by a three-step screening using well-defined eligibility criteria. A bibliometric analysis was conducted to identify authors, affiliations, countries/regions, and research trends. Thirty references were selected for analysis, with Spain standing out as the main source of research on the topic. The majority of studies (66%) focused on the extraction of bioactive compounds from alcoholic fermentation lees, while 33% were directed towards malolactic fermentation lees. Binary mixtures (ethanol–water) were the predominant solvents, with ultrasound being the most used extraction method (31.3%), providing the highest average yields (288.6%) for the various evaluated compounds, especially flavonoids. The potential of wine lees as a source of bioactive compounds is highlighted, along with the need for further research exploring alternative extraction technologies and the combination of methods. Additionally, the importance of “in vitro” and “in vivo” tests to assess the bioactive potential of lees, as well as the use of computational tools to optimize extraction and identify the molecules responsible for bioactive activity, is emphasized. Full article

11 pages, 265 KiB

Open AccessArticle

Prevalence, Molecular Characterization, and Antimicrobial Resistance Profiles of Shiga Toxin-Producing Escherichia coli Isolated from Raw Beef, Pork, and Chicken Meat in Vietnam

by Hoang Minh Duc, Cam Thi Thu Ha, Tran Thi Khanh Hoa, Le Van Hung, Nguyen Van Thang and Hoang Minh Son

Foods 2024, 13(13), 2059; https://doi.org/10.3390/foods13132059 (registering DOI) - 28 Jun 2024

Viewed by 110

Abstract

Shiga toxin-producing Escherichia coli (STEC) is one of the most important foodborne pathogens, and the rise of antibiotic resistance to it is a significant threat to global public health. The purpose of this study is to investigate the prevalence, molecular characterization, and antibiotic resistance of STEC isolated from raw meat in Vietnam. The findings in this study showed that the prevalence of STEC in raw beef, pork, and chicken meat was 9.72% (7/72), 5.56% (4/72), and 1.39% (1/72), respectively. The STEC isolates were highly resistant to ampicillin (91.67%) and tetracycline (91.67%), followed by trimethoprim/sulfamethoxazole (83.33%), streptomycin (75%), and florfenicol (66.67%). The incidence of STEC virulence-associated genes, including stx₁, stx₂, eae, and ehxA, was 8.33% (1/12), 91.67% (11/12), 33.33% (4/12), and 58.33% (7/12), respectively. STEC serogroups O157, O26, and O111 were detected in 3 out of 12 STEC isolates. Two isolates were found to be ESBL producers carrying the bla_CTX-M-55 gene, and three isolates were colistin-resistant strains harboring the mcr-1 gene. Notably, a STEC O111 isolate from chicken meat harbored both the bla_CTX-M-55 and mcr-1 genes. Full article

(This article belongs to the Section Food Microbiology)

24 pages, 4610 KiB

Open AccessArticle

Early-Life Supplementation Enhances Gastrointestinal Immunity and Microbiota in Young Rats

by Laura Sáez-Fuertes, Garyfallia Kapravelou, Blanca Grases-Pintó, Manuel Bernabeu, Karen Knipping, Johan Garssen, Raphaëlle Bourdet-Sicard, Margarida Castell, María José Rodríguez-Lagunas, María Carmen Collado and Francisco José Pérez-Cano

Foods 2024, 13(13), 2058; https://doi.org/10.3390/foods13132058 - 28 Jun 2024

Viewed by 93

Abstract

Immunonutrition, which focuses on specific nutrients in breast milk and post-weaning diets, plays a crucial role in supporting infants’ immune system development. This study explored the impact of maternal supplementation with Bifidobacterium breve M-16V and a combination of short-chain galacto-oligosaccharide (scGOS) and long-chain fructo-oligosaccharide (lcFOS) from pregnancy through lactation, extending into the early childhood of the offspring. The synbiotic supplementation’s effects were examined at both mucosal and systemic levels. While the supplementation did not influence their overall growth, water intake, or food consumption, a trophic effect was observed in the small intestine, enhancing its weight, length, width, and microscopic structures. A gene expression analysis indicated a reduction in FcRn and Blimp1 and an increase in Zo1 and Tlr9, suggesting enhanced maturation and barrier function. Intestinal immunoglobulin (Ig) A levels remained unaffected, while cecal IgA levels decreased. The synbiotic supplementation led to an increased abundance of total bacteria and Ig-coated bacteria in the cecum. The abundance of Bifidobacterium increased in both the intestine and cecum. Short-chain fatty acid production decreased in the intestine but increased in the cecum due to the synbiotic supplementation. Systemically, the Ig profiles remained unaffected. In conclusion, maternal synbiotic supplementation during gestation, lactation, and early life is established as a new strategy to improve the maturation and functionality of the gastrointestinal barrier. Additionally, it participates in the microbiota colonization of the gut, leading to a healthier composition. Full article

(This article belongs to the Section Nutraceuticals, Functional Foods, and Novel Foods)

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19 pages, 10502 KiB

Open AccessArticle

Unveiling a Novel Antidote for Deoxynivalenol Contamination: Isolation, Identification, Whole Genome Analysis and In Vivo Safety Evaluation of Lactobacillus rhamnosus MY-1

by Jie Yao, Songbiao Chen, Yijia Li, Chengshui Liao, Ke Shang, Rongxian Guo, Jian Chen, Lei Wang, Xiaojing Xia, Zuhua Yu and Ke Ding

Foods 2024, 13(13), 2057; https://doi.org/10.3390/foods13132057 - 28 Jun 2024

Viewed by 120

Abstract

Deoxynivalenol (DON) is a global contaminant found in crop residues, grains, feed, and animal and human food. Biodegradation is currently the best solution for addressing DON pollution. However, efficient detoxification bacteria or enzymes that can be applied in complex matrices are lacking. The aim of this study was to isolate a DON-detoxifying probiotic strain with a high degradation rate, a good safety profile, and a clear genetic background. One hundred and eight bacterial strains were isolated from 300 samples collected from a school farm and surrounding livestock farms. A new DON-degrading strain, Lactobacillus rhamnosus MY-1 (L. rhamnosus MY-1), with a degradation rate of 93.34% after 48 h and a comprehensive degradation method, was identified. Then, MY-1 at a concentration of 1 × 10⁸ CFU/mL was administered to mice in a chronic intoxication experiment for 28 days. The experimental group showed significantly higher weight gain and exhibited good production performance compared to the control group. The length of the ileal villi in the experimental group was significantly longer than that in the control group. The expression of pro-inflammatory cytokines decreased, while the expression of anti-inflammatory factors increased in the experimental group. Whole-genome analysis revealed that most of the MY-1 genes were involved in carbohydrate metabolism and membrane transport, with a cluster of secondary metabolite genes encoding antimicrobial properties. In summary, this study successfully identified a Lactobacillus strain with good safety performance, high DON degradation efficiency, and a clear genetic background, providing a new approach for the treatment of DON contamination. Full article

(This article belongs to the Section Food Biotechnology)

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13 pages, 642 KiB

Open AccessArticle

Lactobacillus brevis M2-Fermented Whey Protein Hydrolysate Increases Slow-Wave Sleep via GABA_A Receptors in Rodent Models

by Hyowon Lee, Hyeongyeong Kim, Yeok Boo Chang, Kisoo Han, Hyeon-Son Choi, Sung Hee Han and Hyung Joo Suh

Foods 2024, 13(13), 2049; https://doi.org/10.3390/foods13132049 - 27 Jun 2024

Viewed by 249

Abstract

In this study, we investigated the effects of whey protein hydrolysate (WPH) fermented with Lactobacillus brevis on sleep behavior and GABAergic mechanisms in rodent models. Fermentation converted the glutamate in WPH to high (3.15 ± 0.21 mg/mL) levels of γ-aminobutyric acid (GABA). Fermented WPH (WP-SF) enhanced sleep duration in mice by increasing GABA content in the brain. The increase in sleep duration induced by WP-SF resulted from an increase in delta wave activity during non-rapid eye movement sleep, and its sleep-promoting effect in a caffeine-induced insomnia model was characterized by an increase in delta waves. WP-SF increased GABAergic receptors at both mRNA and protein levels. Cotreatment with GABA_A receptor antagonists abolished the sleep-promoting effects of WP-SF, indicating that WP-SF shares binding sites with antagonists on GABA_A receptors. Collectively, WP-SF effectively increased sleep duration by enhancing delta wave activity through GABAergic activation; thus, it is suggested as a functional food-grade ingredient for promoting sleep. Full article

(This article belongs to the Section Food Nutrition)

27 pages, 1390 KiB

Open AccessArticle

Licuri Kernel (Syagrus coronata (Martius) Beccari): A Promising Matrix for the Development of Fermented Plant-Based Kefir Beverages

by Janaína de Carvalho Alves, Carolina Oliveira de Souza, Livia de Matos Santos, Suelen Neris Almeida Viana, Denilson de Jesus Assis, Pedro Paulo Lordelo Guimarães Tavares, Elis dos Reis Requião, Jéssica Maria Rio Branco dos Santos Ferro and Mariana Nougalli Roselino

Foods 2024, 13(13), 2056; https://doi.org/10.3390/foods13132056 - 27 Jun 2024

Viewed by 369

Abstract

New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revealed Lactobacillus hilgardii and Brettanomyces bruxellensis to be predominant in this inoculum. The excellent adaptation of the kefir grains to the licuri extract raised the possibility of prebiotic action of these almonds. The beverages showed acidity values between 0.33 ± 0.00 and 0.88 ± 0.00 mg lactic acid/100 mL and pH between 3.52 ± 0.01 and 4.29 ± 0.04. The viability of lactic acid bacteria in the fermented beverages was equal to or greater than 10⁸ CFU/mL, while yeasts were between 10⁴ and 10⁵ CFU/mL. There were significant differences (p < 0.05) in the proximate composition of the formulations, especially in the protein (1.37 ± 0.33–2.16 ± 0.84) and carbohydrate (5.86 ± 0.19–11.51 ± 1.26) contents. In addition, all the samples showed good stability in terms of acidity, pH, and viability for LAB and yeasts during 28 days of storage (4 °C). Overall, the beverages showed a dominant yellow-green color, non-Newtonian pseudoplastic behavior, and high mean scores in the sensory evaluation. This study provided evidence of the emerging potential of licuri in the plant-based beverage industry. Full article

(This article belongs to the Topic Microbes and Their Products for Sustainable Human Life)

18 pages, 655 KiB

Open AccessArticle

Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt

by Lais Freitas, Miguel Sousa-Dias, Vanessa B. Paula, Luís G. Dias and Leticia M. Estevinho

Foods 2024, 13(13), 2053; https://doi.org/10.3390/foods13132053 - 27 Jun 2024

Viewed by 293

Abstract

In this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of yogurt incorporating fermented and non-fermented grapevine leaves compared to yogurt produced with the preservative potassium sorbate. The results revealed that fermented grapevine leaf extracts increased their bioactive compounds and antioxidant activity, particularly in fermentations in a solid medium. In yogurt samples with incorporation extract from solid spontaneous fermentation and extract from solid yeast fermentation, even in small quantities, they exhibited higher levels of total phenols (1.94 and 2.16 mg GAE/g of yogurt, respectively) and antioxidant activity (5.30 and 5.77 mg TroloxE/g of yogurt; and 1.33 and 1.34 mg Fe(II)E/g of yogurt, respectively) compared to control yogurt (1.44 mg GAE/g of yogurt, 4.00 mg TroloxE/g of yogurt, and 1.01 mg Fe(II)E/g of yogurt). Additionally, yogurts supplemented with fermented grapevine leaves demonstrated the potential to inhibit microbial growth without impairing the multiplication of lactic acid bacteria. Full article

(This article belongs to the Special Issue Plant Extracts Used to Control Microbial Growth: Efficacy, Stability and Safety Issues for Food Applications)

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