Review
Biotechnology & Applied Microbiology
Alexander da Silva Vale, Barbara Cogo Venturim, Andre Ricardo Ferreira da Silva Rocha, Jose Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol, Gilberto Vinicius de Melo Pereira
Summary: In recent years, the development of non-dairy probiotic beverages has been driven by the increasing number of people with milk protein allergies, lactose intolerance, and vegetarian and vegan diets. These functional foods have health benefits and combine plant properties with probiotic effects. However, the limited availability of suitable microbial strains with probiotic characteristics that also meet sensory requirements poses a challenge in formulating these beverages. This review provides an overview of traditional non-dairy fermented beverages worldwide and highlights the biotechnological potential of these products as a source of probiotic strains. It also discusses recent developments in using lactic acid bacteria, Bifidobacterium, and yeast species to create new probiotic beverages from fruits and cereals. Additionally, food safety issues are addressed.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Smriti Chaturvedi, Snehasis Chakraborty
Summary: Research is increasingly focusing on legumes as non-dairy matrices, particularly in the field of probiotics and prebiotics, expanding possibilities for developing new products. Furthermore, integrating different studies reveals the potential value of legumes in the synbiotic food industry.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batir Marin, Ana Yndira Ramos-Villarroel, Alina-Viorica Iancu
Summary: This study aimed to investigate the feasibility of sea buckthorn syrup fermentation in vegetal soy drink and evaluate the fermented product. The results showed that the addition of sea buckthorn syrup and probiotics significantly improved the antioxidant capacity of the soy drink.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Greice Carine Raddatz, Vitor Ramires Fonseca, Alexandre Jose Cichoski, Leila Queiroz Zepka, Eduardo Jacob-Lopes, Paulo Cezar Bastianello Campagnol, Roger Wagner, Edson Irineo Muller, Erico Marlon de Moraes Flores, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes
Summary: The study found that adding red onion peel extract can increase the survival rate of probiotics under simulated gastrointestinal conditions and thermal treatments, with the best effect seen in microparticles containing 20% extract. Under storage conditions at 25 degrees Celsius, the formulations with 5% and 20% extract performed better, and all microparticle formulations remained stable at -18 degrees Celsius for 90 days.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Oguzhan Gedik, Aynur Gul Karahan
Summary: A novel fermented dairy drink utilizing potential probiotic microbial strains was formulated, and its physicochemical, microbiological, and sensory characteristics were evaluated. Results showed that fat content and microbial strains significantly influenced the quality of the dairy drink, and LAB and yeasts maintained their probiotic effects during storage.
FOOD SCIENCE & NUTRITION
(2023)
Article
Nutrition & Dietetics
Hye-Ji An, Yejin Kim, Young-Gyun Seo
Summary: This study aimed to examine the association between coffee, tea, and carbonated beverage consumption and cardiovascular risk factors. Data from the Korea National Health and Nutrition Examination Surveys conducted from 2007 to 2016 and 2019 to 2020 were analyzed. Logistic regression analyses by sex were performed to assess the relationship between the frequency of coffee, tea, and carbonated beverage intake and cardiovascular risk factors (hypertension, diabetes mellitus, dyslipidemia, and metabolic syndrome). Coffee intake was inversely associated with hypertension, diabetes mellitus, and dyslipidemia, while tea intake showed a positive association with these risk factors. Carbonated beverage intake was positively associated with diabetes mellitus and metabolic syndrome.
Article
Engineering, Environmental
Yalin Chen, Haiyin Xu, Yuanling Luo, Yuting Ding, Junguo Huang, Honghui Wu, Jianing Han, Linjing Du, Anqi Kang, Meiying Jia, Weiping Xiong, Zhaohui Yang
Summary: Carbonated beverages facilitate the release of contaminants from plastic bottles due to their low temperatures, multiple microbubbles, high pressure, and acidic environment. Factors such as plastic type, CO2 filling volume, temperature, sugar content, and additives influence the leakage of microplastics (MPs) and nanoplastics (NPs). Our study found that polypropylene bottles released the highest concentration of MPs and NPs, while subjecting the bottles to repeated inflation treatments significantly reduced their release. Increasing CO2 filling volume and freeze-thaw cycles also increased the release of MPs and NPs. Additionally, the presence of sugar in carbonated water elevated the release of MPs. The study highlights the potential risks of MPs and NPs in carbonated beverages and suggests strategies to mitigate human ingestion, such as selecting appropriate plastic materials and minimizing freeze-thaw cycles.
Article
Food Science & Technology
Alessandra Massa, Eneko Axpe, Eneko Atxa, Igor Hernandez
Summary: This study aimed to create sustainable, carbonated, non-alcoholic drinks using leftover bread. Through fermentation with different microorganisms, the drink made by S. Bayanus was preferred by consumers in the liking test.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Review
Nutrition & Dietetics
Jyoti Chhimwal, Vikram Patial, Yogendra Padwad
Summary: Beverage intake is increasingly interconnected with the development of NAFLD, with sugar-rich beverages increasing the risk while coffee and tea consumption can help reduce it, and moderate alcohol consumption may also decrease the risk of advanced fibrosis and NAFLD mortality.
CLINICAL NUTRITION
(2021)
Article
Food Science & Technology
Smriti Chaturvedi, Snehasis Chakraborty
Summary: This study investigated the effects of three carrier agents on synbiotic legume-based beverages and found that using gum acacia (GA) as a carrier agent improved encapsulation efficiency and probiotic survivability while maintaining acceptable powder characteristics. GA-coated kidney bean beverage powder showed the highest probiotic survivability under gastrointestinal simulation and gastric acid and bile juice.
Article
Food Science & Technology
Caroline N. Almada, Carine N. Almada-Erix, Mariane S. Bonatto, Fernando Pradella, Philipe dos Santos, Yuri K. D. Abud, Alessandro S. Farias, Julian Martinez, Celso B. Sant'Anna Filho, Pablo C. Lollo, Whyara K. A. Costa, Marciane Magnani, Anderson S. Sant'Ana
Summary: This study aimed to determine suitable inactivation conditions for obtaining paraprobiotics from different probiotic strains using ultrasound and other methods. Results suggest that ultrasound may be a feasible method to obtain paraprobiotics from Lacticaseibacillus casei with active metabolism.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Hasan Tanguler, Selin Sener
Summary: This study aimed to develop a new functional fermented beverage by combining the functional composition of grape juice and metabolic products of the yeast Williopsis saturnus. Two trials were conducted to investigate the effects of different inoculation ratios and low fermentation temperatures at different times. The results showed that the total phenolic substance, antioxidant activity, and total flavonoid amount decreased with increasing fermentation time and inoculation ratio in naturally flavoured beverages. The beverages with yeast inoculated at 1 x 106 and 1 x 107 cells/mL for 15 days were selected for the second trial based on both general and sensory analyses. The preferred beverages were re-manufactured as naturally flavoured carbonated beverages, which showed lower Brix, sucrose, glucose, and fructose values compared to grape juice. The total phenolic substance, antioxidant activity, and total flavonoid amount also decreased with increasing fermentation time in carbonated beverages. A natural flavoured carbonated beverage with yeast addition of 1 x 107 cells/mL and a fermentation time of 15 days was more favoured by the panellists than the commercially purchased carbonated beverage. The results of this study provide a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages using under-consumed grape.
Article
Food Science & Technology
Jinsong Wang, Lanming Chen
Summary: The three-layer nano protectant containing trehalose, skim milk powder, phytoglycogen nanoparticles, and Pickering emulsions is found to have significant protective effects on Lactobacillus casei, making it suitable for use in feed and functional food products.
Article
Chemistry, Applied
Qian Li, Hongyi Lin, Jing Li, Lu Liu, Jialu Huang, Yi Cao, Tiantian Zhao, David Julian McClements, Jun Chen, Chengmei Liu, Jiyan Liu, Peiyi Shen, Mengzhou Zhou
Summary: This study examined the impact of adding natural polymeric and colloidal fillers on the viability of Lactobacillus casei encapsulated in calcium alginate microgels. The results showed that suitable fillers can significantly enhance probiotic viability during storage and gastrointestinal passage.
FOOD HYDROCOLLOIDS
(2023)
Review
Microbiology
Alok K. Paul, Anita Paul, Rownak Jahan, Khoshnur Jannat, Tohmina A. Bondhon, Anamul Hasan, Veeranoot Nissapatorn, Maria L. Pereira, Polrat Wilairatana, Mohammed Rahmatullah
Summary: Rheumatoid arthritis is a chronic autoimmune disorder with various potential causes, and probiotics such as L. casei or L. acidophilus may have a beneficial role in its management.
Review
Food Science & Technology
Viviane Priscila Barros de Medeiros, Whyara Karoline Almeida da Costa, Ruthchelly Tavares da Silva, Tatiana Colombo Pimentel, Marciane Magnani
Summary: Microalgae have been widely studied as food ingredients or sources of nutrients and bioactive compounds with potential health benefits. Incorporating microalgae into food products can improve nutritional value and technological properties, but further research is needed to fully understand their health effects in humans and address market challenges.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Tayanna Bernardo Oliveira Nunes Messias, Marciane Magnani, Tatiana Colombo Pimentel, Luana Martiniano da Silva, Juliane Alves, Tatiane Santi Gadelha, Marcelo Antonio Morgano, Maria Teresa Bertoldo Pacheco, Maria Elieidy Gomes de Oliveira, Rita de Cassia Ramos do Egypto Queiroga
Summary: This study evaluated the physicochemical and microbiological characteristics of six typical Brazilian cheeses. The results showed variations in composition and characteristics among the cheeses, with some not meeting regulatory requirements. The microbial quality and nutritional labels of the cheeses need improvement.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Tatiana Colombo Pimentel, Michele Rosset, Janaina Maria Batista de Sousa, Louise Iara Gomes de Oliveira, Isis Meireles Mafaldo, Maria Manuela Estevez Pintado, Evandro Leite de Souza, Marciane Magnani
Summary: Stingless bee honey (SBH) has a variety of health-promoting and medicinal effects, including anti-inflammatory, antimicrobial, anti-diabetic, and antioxidant properties. Clinical trials are required for further evaluation of its effectiveness. There are currently no general norms or quality standards established for this type of honey.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Juliane Oliveira Batista, Caroline Car Cordeiro, Suellen Jensen Klososki, Caroline Mongruel Eleuterio Dos Santos, Gabriel Mathias Carneiro Leao, Tatiana Colombo Pimentel, Michele Rosset
Summary: This study evaluated the impact of adding spent coffee grounds on gluten-free cookies. The study found that adding a moderate amount of coffee grounds can improve the technological properties and nutritional value of the products, but a high proportion can negatively affect the quality and sensory acceptance of the products.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Ramon Silva, Tatiana Colombo Pimentel, Fernando Eustaquio de Matos Junior, Erick Almeida Esmerino, Monica Q. Freitas, Carmen Silvia Favaro-Trindade, Prime Arcia Cristina Silva, Adriano Gomes Cruz
Summary: The addition of Lactobacillus acidophilus and sodium reduction in processed cheese resulted in improved fatty acid content, health indices, and rheological properties. Microencapsulation of probiotics showed higher sensory acceptance and probiotic counts in storage and simulated gastrointestinal conditions.
Article
Food Science & Technology
Ramon S. Rocha, Ramon Silva, Gustavo L. P. Ramos, Louise A. Cabral, Tatiana C. Pimentel, Pedro H. Campelo, Patricia Blumer Zacarchenco, Monica Q. Freitas, Erick. A. Esmerino, Marcia C. Silva, Adriano G. Cruz
Summary: The use of OH technology in processing high-protein vanilla-flavored milk at different electric field strengths showed that OH can reduce energy consumption and microbial contamination, and improve the nutritional activity and rheological properties of dairy products.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Isis Meireles Mafaldo, Viviane Priscila Barros de Medeiros, Whyara Karoline Almeida da Costa, Cristiane Francisca da Costa Sassi, Maiara da Costa Lima, Evandro Leite de Souza, Carlos Eduardo Barao, Tatiana Colombo Pimentel, Marciane Magnani
Summary: This study evaluated the potential of microalgae (Spirulina platensis, Chlorella vulgaris, Scenedesmus quadricauda, and Lagerheimia longiseta) as protective agents for probiotic cultures during freeze-drying, refrigeration storage, and simulated gastrointestinal conditions. The results demonstrated that microalgae biomass can provide effective protection for probiotics, potentially outperforming conventional cryoprotectants such as fructooligosaccharides.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Umm-e-Tazeem Arshad, Ali Hassan, Talha Ahmad, Maha Naeem, Maryam T. Chaudhary, Syed Qamar Abbas, Muhammad Atif Randhawa, Tatiana C. Pimentel, Adriano Gomes da Cruz, Rana Muhammad Aadil
Summary: This review article discusses the recent advancements in converting cheese whey into high-value-added products, including biofuels, bioelectricity and whey-based food items. It also proposes new strategies for utilizing cheese whey to develop innovative products with various applications, mainly focusing on sustainable alternatives at the industrial level. Biotechnological approaches for whey utilization are highlighted as the most recent and promising alternatives.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Winnie Alencar Luciano, Tatiana Colombo Pimentel, Fabricia Franca Bezerril, Carlos Eduardo Bara, Vanessa Aparecida Marcolino, Rafaela de Siqueira Ferraz Carvalho, Marcos dos Santos Lima, Olga Martin-Belloso, Marciane Magnani
Summary: This study evaluated the effectiveness of citral nanoemulsion in reducing the survival of Listeria monocytogenes on fresh-cut melon and papaya. The results showed that citral nanoemulsion significantly decreased the bacterial counts and did not negatively affect the sensory parameters.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Amanda G. Mizuta, Jessica L. de Menezes, Luciana A. da Silva, Vanessa A. Marcolino, Carlos E. Barao, Tatiana C. Pimentel, Benicio A. de Abreu Filho, Grasiele S. Madrona
Summary: This study evaluated the effects of high-intensity ultrasound on the properties of probiotic strawberry drink, finding that appropriate processing time can improve texture, functionality, antioxidant activity, and probiotic survival.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Debora Almeida Rosa, Jonas de Toledo Guimaraes, Louise A. Cabral, Marcia Cristina Silva, Renata S. L. Raices, Gustavo Luis Paiva Anciens Ramos, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz, Monica Queiroz de Freitas
Summary: This study evaluated the effect of voltage and temperature on ohmic heating processing of liquid whole eggs. The results showed that ohmic heating has advantages over conventional pasteurization, improving the activity of bioactive compounds and coagulation capacity. The choice of voltage and temperature will affect the processing results.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
John B. Nezlek, Joanna Tomczyk, Tatiana C. Pimentel, Marzena Cypryanska, Adriano Gomes da Cruz, Erick A. Esmerino, Catherine A. Forestell
Summary: In this study, it was found that Brazilians' intentions to eat plant-based meat substitutes and cultured meat were influenced by their perception of the products' healthiness, safety, and environmental benefits. While all participants perceived plant-based meats to be healthier and safer than cultured meat, vegetarians showed larger differences. Vegetarians were less likely to eat cultured meat compared to plant-based meat, while omnivores showed the opposite pattern. Furthermore, omnivores' evaluations of both plant-based and cultured meat were negatively influenced by their perception of vegetariansim as a threat. The perceptions of meat substitutes' safety, healthfulness, and environmental benefits mediated the relationship between vegetarian threat and intentions to eat these foods, highlighting the importance of this connection.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Chemistry, Applied
Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, Fabricia Franca Bezerril, Luana Priscila Alves Maciel Eireli, Marcos dos Santos Lima, Melline Fontes Noronha, Lucelia Cabral, Roger Wagner, Tatiana Colombo Pimentel, Marciane Magnani
Summary: This study characterized the physicochemical parameters, microbial diversity, and metabolite concentrations of Ginger Bug and Ginger Beer, and determined the sensory aspects of the beverage. It was found that longer activation time and fermentation time resulted in increased production of organic acids, alcohols, volatile compounds, and phenolic compounds, as well as greater microbial diversity and better sensory characteristics.
Article
Food Science & Technology
Julia Vitoria Barbosa Dias, Whyara Karoline Almeida Costa, Dirceu de Sousa Melo, Kataryne Arabe Rima de Oliveira, Andre Ulisses Dantas Batista, Evandro L. de Souza, Rosane Freitas Schwan, Tatiana Colombo Pimentel, Marciane Magnani
Summary: This study assessed the effects of sodium alginate edible coatings added with Lacticaseibacillus casei and/or fructooligosaccharides on the quality of minimally processed mango and melon. The coatings were found to delay the increase in sugar content and pH, decrease in organic acids, and improve firmness, suggesting their potential in extending the shelf life.
Article
Biochemistry & Molecular Biology
Lorena Soares Bezerra, Marciane Magnani, Tatiana Colombo Pimentel, Julio Cesar Pinheiro Lucio de Oliveira, Francisca Manuela de Souza Freire, Arthur Jose Pontes Oliveira de Almeida, Mathania Silva de Almeida Rezende, Islania Giselia Albuquerque Goncalves, Isac Almeida de Medeiros, Robson Cavalcante Veras
Summary: Carboxymethyl-glucan, a semi-synthetic derivative of beta-d-glucan, shows positive effects on cardiovascular health by improving vascular function and reducing platelet aggregation in a hypertensive animal model.
