Article
Food Science & Technology
Smriti Chaturvedi, Snehasis Chakraborty
Summary: The objective of this study was to optimize the fermentation conditions for legume-based synbiotic beverages in order to attain desirable quality attributes. The response surface methodology and numerical optimization were applied to determine the optimal fermentation parameters. The results showed that the optimized fermentation conditions led to improved physicochemical properties, reduced antinutritional factors, and enhanced functional activities of the beverages.
JOURNAL OF FOOD SCIENCE
(2022)
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
Microbiology
Malgorzata Ziarno, Patrycja Cichonska
Summary: Plant-based beverages, particularly those made from fermented cereals or pseudocereals, are increasingly popular as alternatives to dairy products. These beverages vary in chemical composition and nutritional value due to the diversity of cereal and pseudocereal raw materials and production methods. Fermentation with lactic acid bacteria not only enhances the flavor and nutrient bioavailability of these beverages but also promotes the formation of functional compounds such as B vitamins.
Review
Agriculture, Multidisciplinary
Pawade Mohit Manoj, Jenekar Rahi Mohan, Bhosale Yuvraj Khasherao, Rafeeya Shams, Kshirod K. Dash
Summary: Probiotics are living bacteria and yeasts that nourish the human body, particularly the digestive system. Fruit-based beverages are a good way to deliver probiotics to the body as they are consumed in large quantities and contain nutrients that promote the growth of these beneficial microbes. Different strains of bacteria and yeast in probiotics offer varied health advantages, and non-dairy probiotic alternatives, such as fruit-based probiotic drinks, fermented vegetables, and plant-based non-dairy yogurt, are preferred by individuals who are lactose intolerant or follow a vegan diet. This review comprehensively covers the mechanism of fruit-based probiotics and the recent advances in fruit-based probiotic beverages and value-added products.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
Article
Multidisciplinary Sciences
Patrycja Cichonska, Joanna Brys, Malgorzata Ziarno
Summary: The market for plant-based beverages is relatively new and it is important to use new raw materials and improve production technology to further develop this market. This study found that fermentation and germination can significantly improve the antioxidant properties, fatty acid profile, and reduce oligosaccharide content of bean-based and lentil-based beverages. Therefore, incorporating fermentation and germination in the production of innovative legume-based beverages can result in products with probiotic bacteria and improved nutritional properties.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus
Summary: This study focused on the development of fermented beverages made from water-soluble extracts of oats, almonds, soybeans, Brazil nuts, and rice, and found that completely replacing dairy ingredients with water-soluble plant extracts could lead to the development of functional plant-based fermented beverages.
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.
Review
Food Science & Technology
Hafiz Arbab Sakandar, Yongfu Chen, Chuantao Peng, Xia Chen, Muhammad Imran, Heping Zhang
Summary: Legume seeds are a potential protein source and regular consumption can benefit cardiovascular health. Fermentation plays a positive role in degrading proteins and anti-nutritional factors of legume seeds, thereby improving their functional properties.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Shivangi Mishra, Rakhi Singh, Ashutosh Upadhyay, Shruti Mishra, Shruti Shukla
Summary: This review focuses on the improvement of nutritional and techno-functional attributes of plant-based beverages through strategic implementation of processing techniques. It highlights the significance of cereal and legume-based beverages in human health and well-being, while comparing and concluding different findings from a technological and nutritional perspective. The review aims to contribute towards the holistic development of healthier and more sustainable plant-based beverages.
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Review
Food Science & Technology
Dharmendra Kumar, Milan Kumar Lal, Som Dutt, Pinky Raigond, Sushil Sudhakar Changan, Rahul Kumar Tiwari, Kumar Nishant Chourasia, Vikas Mangal, Brajesh Singh
Summary: The current trend of health-conscious consumers and healthy food habits has led researchers to explore the development of food products with synbiotic benefits. This review article explores the alternative sources of probiotics and highlights various methods for making non-dairy synbiotics based on dietary fibers.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Review
Biochemistry & Molecular Biology
Christian Zimmermann, Anika E. Wagner
Summary: The gastrointestinal system is responsible for digestion and absorption of nutrients, while playing a crucial role in maintaining immune balance. The intestinal immune function aims to discriminate harmful and harmless antigens efficiently. Diet-derived bioactive compounds have been shown to impact intestinal immune function, with secondary plant metabolites and probiotics mediating health-promoting effects.
Review
Food Science & Technology
Minnu Sasi, Sandeep Kumar, Muzaffar Hasan, S. R. Arpitha, Enriqueta Garcia-Gutierrez, Sweta Kumari, Om Prakash, Lata Nain, Archana Sachdev, Anil Dahuja
Summary: In the world of highly processed foods, there is growing attention to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria have positive effects on human health, and soy foods are an excellent choice for delivering probiotics and prebiotics. Using probiotics and prebiotics together in a product, known as synbiotics, shows great potential in meeting consumer needs.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Luciana Gabriela Ruiz Rodriguez, Victor Manuel Zamora Gasga, Micaela Pescuma, Carina Van Nieuwenhove, Fernanda Mozzi, Jorge Alberto Sanchez Burgos
Summary: This review provides an overview of fruits and fruit-by products as sources of bioactive compounds and their extraction techniques, and the use of lactic acid fermentation of fruit juices to increase their functionality. Fruit matrices emerge as a technological alternative to be fermented by autochthonous or allochthonous lactic acid bacteria, and also as probiotic vehicles.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Biochemistry & Molecular Biology
Seon-Joo Park, Anshul Sharma, Hae-Jeung Lee
Summary: Overweight and obesity are global public health concerns that are increasing rapidly. Probiotics have been shown to have benefits against obesity, and postbiotics, which are bacteria-free extracts and nonviable microorganisms, are being favored over regular probiotics. This review gathers comprehensive data on the ability of postbiotics to combat obesity and discusses their anti-obesity effects in cellular, animal, and clinical studies, suggesting that postbiotics could be a promising dietary intervention for obesity prevention and management.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Multidisciplinary
Mariola Kozlowska, Malgorzata Ziarno, Magdalena Rudzinska, Malgorzata Majcher, Jolanta Malajowicz, Karolina Michewicz
Summary: In this study, essential oils derived from lemon peels, clove buds, and juniper berries were obtained and their chemical compositions were analyzed. The results showed that these essential oils had inhibitory effects on the growth of a specific strain of Bifidobacterium, but did not affect the bacterial count in dairy products, indicating their potential as natural additives.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Mariola Kozlowska, Iwona Scibisz, Jaroslaw L. Przybyl, Agnieszka E. Laudy, Ewa Majewska, Katarzyna Tarnowska, Jolanta Malajowicz, Malgorzata Ziarno
Summary: This study determined the total phenolic content and antioxidant capacity of various plant extracts and found a correlation between them. Some plant extracts showed significant impact on the growth of bacteria, suggesting their potential use as additives in food and cosmetic products.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Malgorzata Ziarno, Dorota Zareba, Wiktoria Dryzek, Rozeta Hassaliu, Tomasz Florowski
Summary: This study demonstrates the potential of producing innovative vegetarian yoghurt products using plant-based ingredients, opening up possibilities for future development. Functional yoghurt products combining the effects of lactic acid bacteria and propionic acid bacteria showed stable quality characteristics during refrigerated storage.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Malgorzata Ziarno, Mariola Kozlowska, Katarzyna Ratusz, Rozeta Hasalliu
Summary: This study aimed to investigate the impact of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officinalis L., and Ocimum basilicum L.) on various parameters of fermented flavored cream and resulting flavored butter. The extracts showed no inhibition on starter lactic acid bacteria but contributed to a shorter fermentation process and affected the bacterial counts during fermentation and refrigerated storage. However, they had no influence on water content, butter plasma pH, butter fat acidity, and water dispersion, except for the oxidative stability of milk fat where rosemary and thyme extracts had a positive effect.
Article
Chemistry, Multidisciplinary
Malgorzata Ziarno, Dorota Derewiaka, Anna Florowska, Iwona Szymanska
Summary: There are various types of butter and butter substitutes available on the market as bread spreads. This study aimed to compare these products in terms of spreadability and other selected parameters, such as hardness, water content, and fatty acid profile. The results showed a strong correlation between hardness and spreadability for all samples tested at different temperatures.
APPLIED SCIENCES-BASEL
(2023)
Article
Microbiology
Malgorzata Ziarno, Dorota Zareba, Iwona Scibisz, Mariola Kozlowska
Summary: This study investigated the ability of lactic acid bacteria to remove cholesterol in simulated gastric and intestinal fluids. The findings suggest that the amount of cholesterol removed depends on the biomass, viability, and bacterial strain. Cholesterol presence affects the fatty acid profile of bacterial cells but does not significantly impact their survival during gastrointestinal transit. Variations in cell survival were observed among lactic acid bacteria strains in simulated gastric and intestinal fluids, depending on the environment. Higher milk protein content was found to be more protective for bacterial cells during gastrointestinal transit than fat content. Future research should aim to better understand the impact of cholesterol on lactic acid bacteria metabolism and identify potential health benefits.
Review
Microbiology
Patrycja Cichonska, Ewa Kowalska, Malgorzata Ziarno
Summary: In recent years, scientists have been studying the gut-brain axis and the effects of probiotics on the nervous system, which has led to the concept of psychobiotics. This review discusses the mechanisms, use in food products, and viability of psychobiotics during digestion. Fermented foods show potential as carriers of psychobiotic strains, but the survival of micro-organisms is influenced by food type and strain. Laboratory studies have shown promising results, but further research is needed to understand probiotic survival in the human digestive tract.
Article
Biochemistry & Molecular Biology
Iwona Scibisz, Malgorzata Ziarno
Summary: The effect of fermented matrix on the color and stability of anthocyanins in strawberry and blueberry preparations for fruit yogurts, as well as soy-based and bean-based yogurt alternatives, was evaluated. Fermented soy-based matrix showed the highest T1/2 values for total anthocyanins, while the yogurts exhibited the lowest values.
Article
Multidisciplinary Sciences
Patrycja Cichonska, Joanna Brys, Malgorzata Ziarno
Summary: The market for plant-based beverages is relatively new and it is important to use new raw materials and improve production technology to further develop this market. This study found that fermentation and germination can significantly improve the antioxidant properties, fatty acid profile, and reduce oligosaccharide content of bean-based and lentil-based beverages. Therefore, incorporating fermentation and germination in the production of innovative legume-based beverages can result in products with probiotic bacteria and improved nutritional properties.
SCIENTIFIC REPORTS
(2023)
Article
Multidisciplinary Sciences
Malgorzata Ziarno, Joanna Brys, Ewa Kowalska, Patrycja Cichonska
Summary: This study aimed to investigate the influence of different variants of bacterial starter cultures on the metabolism of the bacteria used, cheese protein digestibility, and fatty acid profile. The results showed that lactic acid bacteria had a significant effect on the proportions of fatty acids in cheeses. Fatty acid proportions depend on the type of cheese culture and monoculture used and impact atherogenic and thrombogenic indices. Lactobacilli also influenced the content of available free lysine, glycine, and methionine in cheese proteins. Therefore, the choice of cheese making cultures and monocultures can significantly affect the fatty acid composition and amino acid content of cheese and fresh milk, potentially bearing important health implications.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Iwona Scibisz, Malgorzata Ziarno
Summary: The addition of yogurt to fruit smoothies enhances their nutritional value, but it may have a negative impact on the stability of anthocyanins. This study found that adding yogurt reduced anthocyanin stability during refrigerated storage, with different degrees of impact depending on the source of the raw materials.
Article
Biotechnology & Applied Microbiology
Mariola Kozlowska, Malgorzata Ziarno, Dorota Zareba, Iwona Scibisz
Summary: This study investigated the possibility of enriching fermented dairy products, specifically fermented milk, with young barley leaves powder (YBLP) preparation using different starter cultures of lactic acid bacteria (LAB). The addition of YBLP did not impact the maximum rate of acidification and time to reach maximum acidification rate, but it affected the time needed to reach the desired pH level. Furthermore, the addition of YBLP had a limited effect on the pH of the fermented milk, dependent on the starter culture and storage time. It also influenced the hardness, adhesion, and water-holding capacity of the fermented milk immediately after fermentation.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Dairy & Animal Science
Anna Mituniewicz-Malek, Katarzyna Szkolnicka, Izabela Dmytrow, Malgorzata Ziarno, Agata Witczak, Malgorzata Anna Szewczuk, Slawomir Petrykowski, Nina Strzalkowska
Summary: This study assessed the quality of fermented goat's and cow's milk containing probiotic monocultures during refrigerated storage. The study found that the activity of yogurt and probiotic cultures in goat's and cow's products was similar, but the resulting products showed varied quality properties.
ANIMAL SCIENCE PAPERS AND REPORTS
(2022)
