Article
Food Science & Technology
Elena Bartkiene, Vytaute Starkute, Ieva Jomantaite, Egle Zokaityte, Ernestas Mockus, Ernesta Tolpeznikaite, Gintare Zokaityte, Penka Petrova, Antonello Santini, Joao Miguel Rocha, Fatih Ozogul, Dovile Klupsaite
Summary: The purpose of this experiment was to develop a multifunctional nutraceutical composition using different ingredients with various health benefits. Fermentation was carried out to improve the functional properties of certain ingredients. The results showed that fermentation affected the pH and color of the ingredients. Fermented spirulina and bovine colostrum had higher concentrations of certain acids, and fermented bovine colostrum had reduced bacterial counts. The three-layer nutraceutical containing fermented spirulina, fermented bovine colostrum, and apple cider vinegar showed high overall acceptability. This study suggests that this nutraceutical combination has great potential in producing a multifunctional product with improved functionality and acceptability.
Article
Food Science & Technology
Amornrat Mukprasirt, Vichai Domrongpokkaphan, Lakkana Kaewpanya, Maneerat Khemkhao, Nutsuda Sumonsiri
Summary: This study investigated the supplementation of Jerusalem artichoke powder without purification in the production of synbiotic fermented milk tablets using spray drying. It was found that a lower inlet air temperature resulted in higher quality synbiotic powder, and the combination of JAP and L. casei had a synergistic effect on probiotic viability. The results suggest that converting fermented milk powder into a tablet form could be more appealing to consumers due to ease of consumption and storage.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Evandro L. de Souza, Kataryne A. R. de Oliveira, Maria E. G. de Oliveira
Summary: The development of healthy foods and beverages with minimal synthetic ingredient use has become a trend in the food industry, and products obtained by fermentation with lactic acid bacteria (LAB) have been highly accepted by consumers. LAB produces metabolites that can improve various parameters of fermented foods, including dairy, bakery, meat, fruit, and vegetables. These metabolites, such as H2O2, organic acids, fatty acids, amino acids, exopolysaccharides, bacteriocins, acetoin, and acetaldehyde, have been characterized as valuable tools to enhance the physical, chemical, sensory, and functional properties of foods and beverages. Further research on the metabolic pathways and characteristics of LAB should be conducted to optimize their use in the food industry.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Acoustics
Yeong Yeol Kim, Ho Myeong Kim, Seul-Gi Jeong, Jung Eun Yang, Seulbi Kim, Hae Woong Park
Summary: This study suggests a novel cryoprotective agent derived from Jerusalem artichoke and describes the mechanism of cryoprotective effect improvement by sonication treatment. The cryoprotective effect of JA extract was verified by examining the viability of Leuconostoc mesenteroides WiKim33 after freeze-drying, and it was found that sonication treatment significantly improved the cryoprotective effect.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Estefania Valero-Cases, Maria Jose Frutos, Francisca Perez-Llamas
Summary: The study found that fermentation and inulin addition in mixed carrot-orange juice with Lactiplantibacillus plantarum (LP) can improve sensory profile and functional stability. The fermented drinks had high antioxidant capacity and were rich in bioactive compounds such as beta-carotene. Inulin helped maintain high LP concentration and positively influenced taste. Therefore, carrot-orange juice is a promising option for vegan probiotic delivery.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Nutrition & Dietetics
Helena Mylise Sorensen, Keith D. Rochfort, Susan Maye, George MacLeod, Dermot Brabazon, Christine Loscher, Brian Freeland
Summary: Lactic acid bacteria (LAB) produce exopolysaccharides (EPS) during fermentation, which play an important role in fermented dairy products and have beneficial effects on human health. Understanding the parameters and conditions for EPS production from LAB is crucial for its application in the food industry.
Article
Food Science & Technology
Gautam Gaur, Michael G. Ganzle
Summary: Lactobacillaceae are important fermentation organisms in food fermentations. The metabolism of (poly)phenolic compounds by lactobacilli involves separate enzymes and pathways, including esterases, decarboxylases, reductases, and glycosidases. The metabolism of phenolic compounds in food fermentations differs from in vitro metabolism, possibly due to the diversity of phenolic compounds and unknown stimuli that induce gene expression.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Food Science & Technology
Nadya Armenova, Lidia Tsigoriyna, Alexander Arsov, Kaloyan Petrov, Penka Petrova
Summary: The use of pesticides in agricultural areas is essential for improving crop yields in the future. However, the ingestion of food with pesticide residues can lead to serious health issues such as neurological, gastrointestinal, and allergic reactions, as well as cancer and death. Fortunately, the fermentation process reduces pesticide residues in certain foods through enzymatic degradation by microbial species. This review focuses on highly pesticide-contaminated foods, such as milk, yogurt, fermented vegetables, fruit juices, grains, sourdough, and wines, and discusses the molecular mechanisms and potential strategies for pesticide detoxification.
Review
Food Science & Technology
Marcela Palencia-Argel, Hawer Rodriguez-Villamil, Camila Bernal-Castro, Consuelo Diaz-Moreno, Carlos Alberto Fuenmayor
Summary: Anthocyanin-rich fruit beverages are of interest due to their antioxidant activity, antimicrobial properties, and prebiotic potential. This review discusses the development of probiotic and synbiotic beverages based on anthocyanin-rich fruits, emphasizing optimization factors and strategies. Fermentation improves probiotic viability, safety, stability, and may enhance antioxidant capacity.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Heena Sharma, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: The fermentation process of lactose to lactic acid in fermented dairy products leads to biochemical changes such as improved protein digestibility, release of fatty acids, and production of bioactive compounds. Various lactic acid bacteria are used to develop fermented dairy products with specific desirable attributes. These bacteria produce bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. The metabolites generated during fermentation vary with incubation and processing conditions and are analyzed and quantified using advanced instrumentation. The health benefits of fermented dairy products are mainly attributed to the biological roles of these metabolites, which also contribute to technological improvements desired by dairy manufacturers and consumers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Chaoran Xia, Qiyuan Tian, Lingyu Kong, Xiaoqian Sun, Jingjing Shi, Xiaoqun Zeng, Daodong Pan
Summary: This study found that Limosilactobacillus fermentum (L. fermentum) RC4 can degrade nitrite (NIT) through metabolite degradation in a new manner. Liquid chromatography-mass spectrometry analysis identified 11 metabolites, including mesaconate, 3-methylthiopropionic acid, and trans-aconitic acid, which showed efficient NIT degradation abilities.
Article
Food Science & Technology
Nikheel Bhojraj Rathod, Girija Gajanan Phadke, Giulia Tabanelli, Anuya Mane, Rahul Chudaman Ranveer, Asif Pagarkar, Fatih Ozogul
Summary: Lactic acid bacteria are important microorganisms that produce metabolites with bio-preservative abilities, commonly used in the preservation of aquatic food products. When combined with other techniques, LAB can effectively reduce spoilage and deterioration of aquatic food products.
Review
Microbiology
Birsen Yilmaz, Sneh Punia Bangar, Noemi Echegaray, Shweta Suri, Igor Tomasevic, Jose Manuel Lorenzo, Ebru Melekoglu, Joao Miguel Rocha, Fatih Ozogul
Summary: Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum, is a highly diverse species of lactic acid bacteria commonly found in food, probiotics, dairy products, and beverages. The genomic mapping and gene locations of Lb. plantarum have led to the discovery of new strains and their non-pathogenic or non-antibiotic resistance genes. These safe strains, obtained through new technologies, have great potential in developing new probiotics and starter cultures for the food industry.
Article
Food Science & Technology
Hafize Fidan, Tuba Esatbeyoglu, Vida Simat, Monica Trif, Giulia Tabanelli, Tina Kostka, Chiara Montanari, Salam A. Ibrahim, Fatih Ozogul
Summary: Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems, and exploring their diversity and characteristics can lead to the creation of innovative nutritional food matrices. LAB show significant metabolic diversity and unique taste-forming activities, and may have potential in disease prevention and treatment. Future research may focus on genetics and genetic engineering to improve existing strains and develop new strains with specific purposes.
Article
Food Science & Technology
Hafize Fidan, Tuba Esatbeyoglu, Vida Simat, Monica Trif, Giulia Tabanelli, Tina Kostka, Chiara Montanari, Salam A. Ibrahim, Fatih Ozogul
Summary: Lactic acid bacteria are common microorganisms that play an important role in various environments and have potential benefits in food and health. Research interest in LAB is increasing.
Article
Agronomy
Jana Chumchalova, Martin Kubal
PLANT SOIL AND ENVIRONMENT
(2020)
Article
Green & Sustainable Science & Technology
Jana Chumchalova, Martin Kubal
Article
Food Science & Technology
Zhirong Wang, Tao Zhong, Kewei Chen, Muying Du, Guangjing Chen, Xuhui Chen, Kaituo Wang, Zsolt Zalan, Krisztina Takacs, Jianquan Kan
Summary: The research demonstrated that VOCs produced by Pseudomonas fluorescens ZX have a significant inhibitory effect on blue mold disease caused by Penicillium italicum in postharvest citrus fruits, by inhibiting mycelial growth and conidial germination of the pathogen. Organic acids and sulfur compounds were identified as the key active components of VOCs, with dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) showing the highest antifungal activity.
Article
Agriculture, Multidisciplinary
Zhirong Wang, Tao Zhong, Xuhui Chen, Bing Yang, Muying Du, Kaituo Wang, Zsolt Zalan, Jianquan Kan
Summary: The study showed that volatile organic compounds (VOCs) produced by Pseudomonas fluorescens ZX had inhibitory effects on citrus green mold. Biofumigation with VOCs significantly reduced disease index, with dimethyl disulfide and dimethyl trisulfide exhibiting the highest inhibitory effects.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Judit Perjessy, Ferenc Hegyi, Magdolna Nagy-Gasztonyi, Zsolt Zalan
Summary: Studies have shown that fruit juices can be suitable carriers for probiotic organisms. Our research focused on the probiotication of sour cherry juice through lactic acid fermentation. By adjusting pH, supplementing nutrients, and diluting the juice, we successfully achieved the desired probiotic cell count, although there were variations in the cell density among different Lactobacillus strains.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Tao Zhong, Zhirong Wang, Man Zhang, Xue Wei, Jianquan Kan, Zsolt Zalan, Kaituo Wang, Muying Du
Summary: The study found that volatile organic compounds produced by Pseudomonas fluorescens ZX have the potential to control gray mold on grapes caused by Botrytis cinerea. Both in vitro and in vivo experiments confirmed the biocontrol efficacy of these VOCs, and selected chemical substances were shown to inhibit the growth of B. cinerea effectively. SEM analysis demonstrated that the VOCs could affect the morphological and structural characteristics of the fungus, indicating their promising potential for biocontrol.
BIOLOGICAL CONTROL
(2021)
Article
Agriculture, Multidisciplinary
Zhirong Wang, Xuhui Chen, Tao Zhong, Bin Li, Qingqing Yang, Muying Du, Zsolt Zalan, Jianquan Kan
Summary: Preharvest application of Pseudomonas fluorescens ZX was found to significantly affect the concentrations and profiles of primary and secondary metabolites in citrus fruit peel. Multiple applications of P. fluorescens ZX during fruit development elicited stronger stimulus effects, leading to improved biosynthesis of beneficial compounds. This approach shows promise as an effective, affordable, and ecofriendly agricultural technique for exploiting citrus crops and increasing the value of citrus fruit peel.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Zhirong Wang, Tao Zhong, Xuhui Chen, Xuwen Xiang, Muying Du, Zsolt Zalan, Jianquan Kan
Summary: The capability of Pseudomonas fluorescens ZX in inducing resistance of postharvest citrus fruit against blue and green molds was evaluated. The results showed that pre-treatment with P. fluorescens ZX significantly inhibited the molds and provided stronger protection with increasing number of sprays. Mechanistically, these protective effects might be linked to the increased activities of certain enzymes and the accumulation of specific compounds. P. fluorescens ZX survived well on the fruit surface and pretreatments had no negative effects on fruit quality, but improved it during postharvest storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zhirong Wang, Xuhui Chen, Zehang Guo, Xiya Feng, Pimiao Huang, Muying Du, Zsolt Zalan, Jianquan Kan
Summary: This study investigated the distribution and natural variation of phenolic compounds in Brocade orange peel, and found that the content of phenolic compounds varied at different developmental stages. The citrus peel was found to be rich in phenolic compounds, indicating its potential as a natural source of functional ingredients.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Fisheries
Zsuzsanna J. Sandor, Vojislav Banjac, Robert Egessa, Eva Lengyel-Konya, Rita Tomoskozi-Farkas, Zsolt Zalan, Nora Adanyi, Balazs Libisch, Janka Biro
Summary: Insect meal, specifically black soldier fly larvae (BSFL) meal, is found to have high digestibility and can be used as an excellent alternative protein source to fishmeal in aquaculture feed for hybrid grouper without affecting growth and feed efficiency.
AQUACULTURE NUTRITION
(2022)
Article
Food Science & Technology
Bin Li, Zhirong Wang, Gang Yang, Shan Huang, Shenglan Liao, Kewei Chen, Muying Du, Zsolt Zalan, Ferenc Hegyi, Jianquan Kan
Summary: The study found that volatile organic compounds produced by lactic acid bacteria can effectively inhibit the growth of Aspergillus flavus. Among these VOCs, 1-pentanal, 1-pentanol, glycidol, 1-hexanol and 1-heptanol were found to have the most significant antifungal effects. Among them, 1-pentanal showed the highest antifungal activity.
Article
Food Science & Technology
Yunchang Li, Israel Emiezi Agarry, Desheng Ding, Zsolt Zalan, Pimiao Huang, Tian Cai, Kewei Chen
Summary: This paper investigates the dephitylation process of four types of chlorophyll pigments and provides important reference for chlorophyll determination studies and the development of chlorophyll identification protocols through UPLC-DAD-MS analysis of the reaction mixture.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Microbiology
Yusen Yue, Zhirong Wang, Tao Zhong, Meiling Guo, Luhan Huang, Lili Yang, Jianquan Kan, Zsolt Zalan, Ferenc Hegyi, Krisztina Takacs, Muying Du
Summary: This study explored the antifungal mechanisms of volatile organic compounds (VOCs) produced by Pseudomonas fluorescens ZX against Botrytis cinerea. The results showed that the VOCs increased cell membrane permeability, disrupted membrane integrity, inhibited ergosterol biosynthesis, and caused accumulation of reactive oxygen species. Transcriptome analysis revealed differentially expressed genes (DEGs) related to membrane components, amino acid metabolism, and energy metabolism. Overall, the study suggests that the antifungal activity of P. fluorescens ZX-producing VOCs against B. cinerea occurs through damaging the cell membrane, interfering with respiration, and affecting amino acid metabolism.
MICROBIOLOGICAL RESEARCH
(2023)
Article
Microbiology
Bernadett Barati-Deak, Giseli Cristina Da Costa Arruda, Judit Perjessy, Adel Klupacs, Zsolt Zalan, Csilla Mohacsi-Farkas, Agnes Belak
Summary: Serratia marcescens strains from a dairy-producing environment were found to inhibit Listeria monocytogenes, Salmonella Hartford, Yersinia enterocolitica, and Escherichia coli. The inhibitory activity was observed in a non-pigmented Serratia strain against foodborne pathogens, while the pigment-producing isolate only inhibited Y. enterocolitica. The co-culturing study showed that Salmonella growth was initially inhibited but could later grow in the presence of Serratia strain. Concentrated cell-free supernatants demonstrated stronger inhibitory activity, indicating the involvement of extracellular antagonistic compounds. Protease and chitinase enzymes were found to play a role in the inhibitory mechanism, but prodigiosin was not involved. The combined effect of different extracellular metabolites might contribute to the inhibitory property. Application of concentrated S. marcescens cell-free supernatant could be an effective antibacterial strategy in the food industry.
Article
Chemistry, Multidisciplinary
Martin Kubal, Marek Martinec, Jana Chumchalova, Jiri Hendrych
Summary: The landfill gas extraction well was continuously monitored over a four-year period and found to be in a stable state with little to no gas passing through. The continuous monitoring system proved to be a useful tool for landfill control during the postclosure care period.