Article
Food Science & Technology
Yan-yan Huang, Xiang-ze Jia, Jia-jia Yu, Yu-han Chen, Dong-mei Liu, Ming-hua Liang
Summary: The mixed fermentation of paocai with three LAB (LP + LB + LM) in this study reduced nitrite content, accumulated organic acids, and improved sensory quality of paocai.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sazzad Hossen Toushik, Jun-Ha Park, Kyeongjun Kim, Md Ashrafudoulla, Mevo Senakpon Isaie Ulrich, Md Furkanur Rahman Mizan, Pantu Kumar Roy, Won-Bo Shim, Young-Mog Kim, Si Hong Park, Sang-Do Ha
Summary: The study shows that bioactive substances from lactic acid bacteria and plant-derived essential oils can act as biocidal agents, efficiently inhibiting biofilm formation on seafood processing surfaces and potentially serving as preservatives in the seafood industry.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Sazzad Hossen Toushik, Kyeongjun Kim, Md Ashrafudoulla, Md Furkanur Rahman Mizan, Pantu Kumar Roy, Shamsun Nahar, Younsoo Kim, Sang -Do Ha
Summary: This study isolated two LAB strains with probiotic potential from kimchi, and demonstrated their antibiofilm activity against foodborne pathogens on seafood models and food contact surfaces. The combined LAB isolates showed higher inhibition on both planktonic and biofilm cells after co-culture with the pathogens, highlighting their potential as green bioprotective agents in the seafood industry.
Article
Green & Sustainable Science & Technology
Qianqian Yang, Fubao Sun, Xianzhi Meng, Yunqiao Pu, Arthur J. Ragauskas, Junhua Zhang
Summary: This study investigated the production of xylo-oligosaccharides from corncob using lactic acid-rich fermentation broth and xylanase hydrolysis. The highest yield of xylo-oligosaccharides obtained was 72%. Additionally, a monosaccharides-rich hydrolysate was obtained from corncob residues.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Food Science & Technology
Sneh Punia Bangar, Shweta Suri, Monica Trif, Fatih Ozogul
Summary: Lactic acid bacteria are important microorganisms for organic acid production, and their organic acids have wide applications in preventing food spoilage and improving taste. The use of lactic acid bacteria for organic acid production can replace traditional petrochemical processes and contribute to sustainable development.
Article
Food Science & Technology
Xiankang Fan, Xiaoxiao Jiang, Yuxing Guo, Tao Zhang, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Summary: This study evaluated the safety of Levilactobacillus brevis CGMCC1.5954, a probiotic with potential health benefits. Various in vitro and in vivo tests were conducted, including antibiotic susceptibility testing, biogenic amine testing, virulence gene analysis, biochemical testing, routine blood index testing, and bacterial displacement capacity analysis. The results showed that L. brevis CGMCC1.5954 did not secrete harmful substances and exhibited sensitivity to certain antibiotics. Its genome did not contain any virulence genes. In vivo experiments on mice indicated that the strain had no adverse effects on growth, blood parameters, or organ health. Therefore, L. brevis CGMCC1.5954 is considered safe for use in the production of fermented foods.
Article
Food Science & Technology
Xiankang Fan, Lihui Du, Jue Xu, Zihang Shi, Tao Zhang, Xiaoxiao Jiang, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Summary: This study investigated the effects of single and binary probiotics on the quality of yogurt and found that binary probiotics can enhance the growth and antioxidant capacity of L. brevis 54 by promoting the production of L-glutamic acid and pyruvic acid. Metabolomics analysis revealed differences in the metabolic pathways of volatile and nonvolatile flavor substances. The mapping of the action of single and binary probiotics provides guidance for the development of yogurt with unique flavor, high probiotic content, and strong antioxidant capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, Joao Miguel Rocha, Sameh A. Korma, Tuba Esatbeyoglu
Summary: Cheddar-type cheese produced from buttermilk with lower fat content has a softer texture. Fat is essential for the functional characteristics and optimal texture of cheese. This study investigates the effect of different fat contents of buttermilk on the chemical characteristics and sensory attributes of cheddar-type cheese. Rating: 9.5/10
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Food Science & Technology
Agnieszka Zapasnik, Barbara Sokolowska, Marcin Bryla
Summary: Fermentation by lactic acid bacteria is an ancient form of food preservation. Lactic acid bacteria have antimicrobial activity against foodborne pathogens and the ability to neutralize mycotoxin. This activity is mainly due to the production of metabolites such as lactic acid, organic acids, hydroperoxide, and bacteriocins. The use of lactic acid bacteria may provide an alternative to chemical preservatives in biopreservation.
Article
Multidisciplinary Sciences
Babak Haghshenas, Amir Kiani, Saeideh Mansoori, Ehsan Mohammadi-noori, Yousef Nami
Summary: The use of medicinal plants for disease treatment and prevention is gaining attention among researchers. This study focused on the probiotic properties and antibacterial and antifungal activity of silymarin-enriched Lactobacillus bacteria against pathogenic bacteria and Aspergillus flavus. Five strains of bacteria were identified as potential probiotics based on their viability and various characteristics. These strains demonstrated effective antibacterial and antifungal activity against multiple pathogens and A. flavus. Furthermore, the combination of silymarin and probiotics showed a significantly stronger antifungal effect compared to the control group or probiotics alone. The presence of silymarin extract in methanol, DMSO, and PEG enhanced the antagonistic activity of the probiotic strains.
SCIENTIFIC REPORTS
(2023)
Article
Biochemistry & Molecular Biology
Xiaoyu Yang, Yiming Ren, Huifang Liu, Chunyan Huo, Liang Li
Summary: This study evaluated the differences in physicochemical, digestion, and microstructure of soy protein gels acidified by different agents, finding that acidification rate and proteolysis play key roles in determining gel properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Camila Ramao Contessa, Nathieli Bastos de Souza, Guilherme Battu Goncalo, Catarina Motta de Moura, Gabriela Silveira da Rosa, Caroline Costa Moraes
Summary: A bioplastic antibacterial film incorporating bacteriocin was developed for commercial curd cheese, which demonstrated microbial reduction and contributed to reducing contamination of food products with high initial microbial load.
Article
Agricultural Engineering
Eleftheria Papadopoulou, Charlene Vance, Paloma S. Rozene Vallespin, Panagiotis Tsapekos, Irini Angelidaki
Summary: Microbial fermentation combined with inexpensive biomass, such as Saccharina latissima hydrolysate, candy-factory waste, and digestate from full-scale biogas plant, can be used as an alternative to petroleum-based materials for lactic acid production. Lactic acid bacteria, including Enterococcus faecium, Lactobacillus plantarum, and Pediococcus pentosaceus, were able to utilize sugars released from seaweed hydrolysate and candy-waste. Seaweed hydrolysate and digestate also provided nutrients for microbial fermentation. A scaled-up co-fermentation of candy-waste and digestate resulted in a lactic acid concentration of 65.65 g/L and a productivity of 1.37 g/L/hour, demonstrating the successful production of lactic acid from low-cost industrial residues.
BIORESOURCE TECHNOLOGY
(2023)
Review
Food Science & Technology
Luc De Vuyst, Andrea Comasio, Simon Van Kerrebroeck
Summary: This article reviews the fermentation strategies and microbial ecology of sourdough production, with a focus on non-flour ingredients. Different types of sourdough production are classified based on the inoculum used. Traditional recipes for Type 1 sourdough often include non-flour ingredients as a microbial inoculum source or fermentation substrates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Radhakrishna Shetty, Frederik Riddersholm Petersen, Raju Podduturi, Guillermo Eduardo Sedo Molina, Anders Peter Watjen, Sanne Kjaerulf Madsen, Evangelia Zioga, Suleyman Ozmerih, Timothy John Hobley, Claus Heiner Bang-Berthelsen
Summary: Brewer's spent grain (BSG), a by-product of brewing, can be separated into solid and liquid fractions (BSG liquid) using a rotary drum press. The liquid fraction can be fermented by propionic acid producing bacteria (PAB) to create compounds with fruity, chocolate, and caramel notes, while also exhibiting antimicrobial activity. This fermentation process could be a suitable method for producing a clean label food ingredient with a long shelf life.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Sevim Polat, Monica Trif, Alexandru Rusu, Vida Simat, Martina Cagalj, Gonca Alak, Raciye Meral, Yesim Ozogul, Abdurahman Polat, Fatih Ozogul
Summary: Seaweeds are commonly used as food and alternative medicine in different countries. They are a good source of nutrients and contain various bioactive compounds, which have been shown to have antioxidant, antimicrobial, anticancer properties. Therefore, seaweeds have important applications in industries such as pharmaceuticals, food, and cosmetics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Sedat Gundogdu, Nikheel Rathod, Abdo Hassoun, Ewelina Jamroz, Piotr Kulawik, Cengiz Gokbulut, Abderrahmane Ait-Kaddour, Fatih Ozogul
Summary: Contamination of the food and marine environment with nano/micro-plastic particles is a serious concern. Although fish have a low absorption rate of microplastics, prolonged exposure to high levels of orally administered microplastics may be hazardous. This review presents novel findings on the occurrence and properties of microplastics in the marine environment and seafood, as well as their impact on human health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Abdo Hassoun, Abderrahmane Ait-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Rezek Jambrak, Jose M. Lorenzo, Ingrid Mage, Fatih Ozogul, Joe Regenstein
Summary: Climate change, population growth, food waste, and the risk of new disease outbreaks pose significant challenges to food sustainability and global security. Industry 4.0 technologies have emerged as a vital driver for sustainable development, transforming the food industry and offering solutions to these challenges. However, groundbreaking sustainable solutions can only be achieved by combining multiple technologies simultaneously.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Gintare Zokaityte, Aura Kaminskaite, Ernestas Mockus, Dovile Klupsaite, Darius Cernauskas, Joao Miguel Rocha, Fatih Ozogul, Raquel P. F. Guine
Summary: The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) on the quality of wheat bread (WB). Fermentation of ECF with Lactiplantibacillus plantarum-No.122 was found to be suitable, improving the quality of WB and reducing acrylamide concentration. Most respondents had never eaten insects and would not choose them, but the overall acceptability of the tested WB was high.
Article
Nutrition & Dietetics
Chiara Montanari, Federica Barbieri, Silvia Lorenzini, Davide Gottardi, Vida Simat, Fatih Ozogul, Fausto Gardini, Giulia Tabanelli
Summary: The antimicrobial activity of blackberry leaves and prickly juniper against tyramine-producing Enterococcus faecium was evaluated. The results demonstrated that blackberry leaf essential oil had the best effect in causing membrane damage and reducing tyramine production. These findings highlight the potential antimicrobial activity of plant derivatives in ensuring food safety.
FRONTIERS IN NUTRITION
(2023)
Article
Nutrition & Dietetics
Mustafa Durmus, Yesim Ozogul, Gulsun Ozyurt, Yilmaz Ucar, Ali Riza Kosker, Hatice Yazgan, Salam A. Ibrahim, Fatih Ozogul
Summary: The effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. Grapefruit essential oil showed the highest phenolic content. Microencapsulated fish oils with essential oils had lower thiobarbituric acid reactive substances (TBARs) compared to control. The results indicate that citrus essential oils can improve the oxidative stability of fish oil microcapsules.
FRONTIERS IN NUTRITION
(2023)
Article
Microbiology
Noemi Echegaray, Birsen Yilmaz, Heena Sharma, Manoj Kumar, Mirian Pateiro, Fatih Ozogul, Jose Manuel Lorenzo
Summary: Lactiplantibacillus plantarum strains are commonly used in fermentation and have probiotic and functional properties. These strains have shown resistance and adhesion in the gastrointestinal tract, as well as antioxidant and antimicrobial properties. They can also regulate intestinal microbiota composition. Omics approaches have been used to understand the functional characteristics of L. plantarum. This review provides an overview of the probiotic properties and omics insights of L. plantarum.
MICROBIOLOGICAL RESEARCH
(2023)
Review
Biochemistry & Molecular Biology
Dejan Dobrijevic, Kristian Pastor, Natasa Nastic, Fatih Ozogul, Jelena Krulj, Bojana Kokic, Elena Bartkiene, Joao Miguel Rocha, Jovana Kojic
Summary: This review article provides an overview of the natural sources of betaine and its potential as an innovative functional ingredient. Beets, spinach, and whole grains are the main dietary sources of betaine. Whole grains, such as quinoa, wheat and oat brans, brown rice, and barley, are considered to be rich in betaine. Betaine has gained popularity as an ingredient in novel and functional foods due to its demonstrated health benefits. The article discusses its metabolic pathways and physiology, disease-preventing and health-promoting properties, extraction procedures, detection methods, and highlights gaps in the existing scientific literature.
Article
Food Science & Technology
Duygu Kisla, Gokhan Gurur Gokmen, Gulsun Akdemir Evrendilek, Tamer Akan, Tomas Vlcko, Piotr Kulawik, Anet Rezek Jambrak, Fatih Ozogul
Summary: The recent development of nanotechnology has led to the development of surface coatings containing various nanoparticles, which can reduce or eliminate microbiological threats without continuous disinfection. This review describes the deposition techniques, mechanisms of actions, potential applications, and environmental concerns of antimicrobial coatings containing nanoparticles.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Duygu Agagunduz, Elif Celik, Ozge Cemali, Feray Gencer Bingol, Ciler Ozenir, Fatih Ozogul, Raffaele Capasso
Summary: It is important to distinguish between probiotics used as foods, food supplements, or drugs when researching their role in nutrition and health. The establishment of a new category called live biotherapeutic products (LBP) by the FDA aims to clarify this terminology and reduce confusion. Evidence suggests that the microorganisms in the gut microbiota are associated with psychological conditions, and LBPs may have positive effects on depression, anxiety, bipolar disorder, and schizophrenia through various mechanisms.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Review
Biochemistry & Molecular Biology
Muhammad Abdul Rahim, Hudda Ayub, Aqeela Sehrish, Saadia Ambreen, Faima Atta Khan, Nizwa Itrat, Anum Nazir, Aurbab Shoukat, Amna Shoukat, Afaf Ejaz, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: Oils derived from plant sources are rich in beneficial compounds that have various potential applications. This review focuses on different modern extraction techniques used for extracting seed oils, and highlights the identification and quantification of essential and bioactive compounds. The beneficial effects of these components in different studies and applications are also discussed.
Review
Microbiology
Anam Latif, Aamir Shehzad, Sobia Niazi, Asna Zahid, Waqas Ashraf, Muhammad Waheed Iqbal, Abdur Rehman, Tahreem Riaz, Rana Muhammad Aadil, Imran Mahmood Khan, Fatih Ozogul, Joao Miguel Rocha, Tuba Esatbeyoglu, Sameh A. Korma
Summary: Probiotics, such as lactic acid bacteria, are non-pathogenic microbes that provide health benefits to the host. They can competitively exclude pathogens, improve the intestinal barrier, modulate the immune system, and synthesize neurotransmitters. Probiotics have potential applications in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases, and are used in the dairy, beverage, and baking industries. With the latest techniques, probiotics can survive harsh processing conditions and GI stresses, making them suitable for commercial use in food processing industries.
FRONTIERS IN MICROBIOLOGY
(2023)
Review
Biotechnology & Applied Microbiology
Guelsuem Deveci, Elif Celik, Duygu Agagunduz, Elena Bartkiene, Joao Miguel F. Rocha, Fatih Ozogul
Summary: Fermented foods are made through microbial growth and enzymatic conversion, and studies suggest their impacts on human health. This article reviews fermented dairy products, vegetables and fruits, legumes, meats, and grains, emphasizing the bioactive compounds and microorganisms involved in the fermentation process. Fermented foods have been found to have anti-fungal, antioxidant, modulation of intestinal microbiota, anti-inflammatory, antidiabetes, anti-obesity, anticancer, antihypertension, and cognitive function protection properties.
FERMENTATION-BASEL
(2023)
Review
Chemistry, Applied
Duygu Agagunduz, Gizem Ozata-Uyar, Betul Kocaadam-Bozkurt, Aycil Ozturan-Sirin, Raffaele Capasso, Saphwan Al -Assaf, Fatih Ozogul
Summary: Food hydrocolloids are versatile natural food ingredients that can be naturally present or added as functional food ingredients or additives. Recent research suggests that certain hydrocolloids can significantly alter the gut microbiota and have positive effects on health. Therefore, investigating the benefits and side effects on the gut may be useful when exploring the health and safety effects of using hydrocolloids as food additives.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Abdo Hassoun, Janna Cropotova, Hana Trollman, Sandeep Jagtap, Guillermo Garcia-Garcia, Carlos Parra-Lopez, Nilesh Nirmal, Fatih Ozogul, Zuhaib Bhat, Abderrahmane Ait-Kaddour, Gioacchino Bono
Summary: Fish and other seafood products are important sources of nutrients and micronutrients for human diet, but the generation of seafood waste and by-products along the seafood value chain results in environmental damage and economic loss. Innovative solutions and alternative approaches are urgently needed to manage seafood discards and their burdens. Utilizing emerging technologies, including Industry 4.0 innovations, can be a promising strategy to reduce and valorize seafood waste and by-products for a sustainable blue economy.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)