Article
Food Science & Technology
Perihan Kubra Akman, Gorkem Ozulku, Fatih Tornuk, Hasan Yetim
Summary: This study isolated lactic acid bacteria strains with probiotic properties from traditional Turkish fermented beverages, showing high resistance to low pH and bile salts, as well as variable antimicrobial effects on pathogens. The bacterial cells also exhibited high adhesive ability on intestinal epithelial cells. These findings suggest that the LAB strains have high probiotic potential and could be used in developing functional food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Food Science & Technology
Chaima Dridi, Mathieu Millette, Blanca R. Aguilar Uscanga, Stephane Salmieri, Zahra Allahdad, Monique Lacroix
Summary: This study aimed to determine the protein quality of fermented beverages enriched with cricket protein hydrolysates (CP.H) or whole cricket proteins (CP). The protein quality was evaluated in an animal model using indicators such as protein efficiency ratio (PER), net protein ratio (NPR), apparent (AD), and true (TD) digestibility, as well as the amino acid score. Results showed that CP.H improved the PER and NPR significantly compared to CP, and had a higher AD. The amino acid profile of cricket proteins was found to be beneficial for growth. Therefore, both CP.H and CP can be considered good quality proteins and promising alternative sources for human consumption.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Fatemeh Rahmani, Hassan Gandomi, Negin Noori, Azita Faraki, Melika Farzaneh
Summary: The study showed that adding green tea extract to yogurt increased antioxidant properties and phenolic compound content, while probiotic viability remained unchanged. Although taste and texture were affected by the extract, overall acceptability of the samples was still above the acceptable level.
FOOD SCIENCE & NUTRITION
(2021)
Article
Energy & Fuels
Adama Coulibaly, Mohamed K. Sako, Doudjo Soro, Sayon Sidibe, Richardson Yohan
Summary: This study investigates the valuation of cashew nut shell liquid (CNSL) mixed with diesel fuel as an energy source, and verifies its feasibility through combustion tests on a diesel engine. The results indicate that using purified CNSL as fuel up to 60% is possible, but improvement in purification techniques is still needed.
Review
Food Science & Technology
Mariana B. Soares, Carine N. Almada, Eliene P. R. Pereira, Beatriz M. Ferreira, Celso F. Balthazar, Nasim Khorshidian, Ramon S. Rocha, Douglas Xavier-Santos, Adriano G. Cruz, C. Senaka Ranadheera, Amir M. Mortazavian, Andrea Gomez-Zavagila, Rafael C. R. Martinez, Anderson S. Sant Ana
Summary: This study presents a review of the main characteristics, technological implications, and types of consumption and health benefits of potential probiotic Bacillus spores. Spore-forming probiotics are available in different pharmaceutical forms and used in medical and veterinary fields, and more recently in the food industry. Spore-forming probiotics have great potential for applications in the food industry, since they present high resistance to the technological processes and physiological mechanisms of the body, which would be lethal to LAB.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Environmental
Ana S. Mestre, Rui M. C. Viegas, Elsa Mesquita, Maria Joao Rosa, Ana P. Carvalho
Summary: Novel powdered activated carbons derived from pine cones and pine nut shells showed excellent performance in the competitive adsorption of pharmaceutical compounds and dissolved organic matter. Direct site competition was found to have a detrimental effect on the removal of pharmaceutical compounds, while indirect competition mainly occurred in mixed liquor. Model predictions suggested that dosing with the activated carbons could significantly enhance the removal of carbamazepine and diclofenac in secondary effluent.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Chemistry, Multidisciplinary
Haoyu Li, Qi Zhong, Qing Sun, Bin Xiang, Jian Li
Summary: The discharge of oily sewage and frequent oil spills have caused serious harm to human production, life, and the ecological environment. The presence of surfactants in water makes oil-water mixtures form oil-in-water emulsions which are difficult to separate using traditional methods. The oily wastewater containing water-soluble pollutants like dyes and heavy metal ions also poses great harm to human health and the environment. A cost-efficient and environmentally friendly underwater superoleophobic pine nut shell membrane (PNSM) was prepared, which allows the separation of oil-in-water emulsion and adsorption of dyes and heavy metal ions. The PNSM also showed excellent toughness and flexibility, making it a promising candidate for multifunctional oily water remediation.
Article
Forestry
Yara El Khoury, Elise Noujeim, Giovanni Bubici, Eustachio Tarasco, Charbel Al Khoury, Nabil Nemer
Summary: The decline in Mediterranean stone pine nut production in Lebanon since 2012 is associated with the simultaneous occurrence of dry cone syndrome and the introduction of Leptoglossus occidentalis. A negative correlation was found between cone production and the percentage of damaged seeds, with cone production decreasing by 50% from 2012 to 2017. The decline in production may be attributed to a combination of factors including the invasion of L. occidentalis and climatic factors.
Article
Biochemistry & Molecular Biology
Ruth B. Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, Jose Antonio Teixeira, Ruth Belmares, Clarisse Nobre
Summary: In this study, a novel functional beverage was developed by fermenting and extracting Aloe vera, combining the health benefits of probiotics, prebiotics, SCFA, and phenolic compounds. The produced Aloe vera juice showed great potential as a functional beverage with improved antioxidant activity.
Article
Agricultural Engineering
Subhadeep Mondal, Subham Rakshit, Kalyanbrata Pal, Sourav Santra, Debabrata Goswami, Saswati Parua Mondal, Suman Kumar Halder, Keshab Chandra Mondal
Summary: The aim of this study was to isolate a highly beneficial probiotic bacterium capable of producing glutathione. The isolated strain, Bacillus amyloliquefaciens KMH10, exhibited antioxidative activity (77.7 ± 2.56) and several other essential probiotic attributes. A consortium of lignocellulolytic enzymes was used to saccharify banana peel, resulting in the production of 65.71 g/L sugar to support optimal glutathione production of 181 ± 4.56 mg/L, which was 1.6 times higher than the control. Therefore, this probiotic bacteria could serve as an effective resource for glutathione and be used as natural therapeutics for the prevention/treatment of inflammation-related gastric ailments, as well as an effective producer of glutathione using valorized banana waste that has excellent industrial relevance.
BIORESOURCE TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Maria Luisa Savo Sardaro, Silvia Zaini, Katherine Ryan Amato
Summary: The human gut microbiota plays a vital role in human health, leading to the growing popularity of microbiota-modulating dietary interventions such as probiotics and prebiotics. In order to produce probiotic fermented foods, we used impedometric analysis to select microbial strains with the highest growth rate under specific environmental conditions. Our model provides a proof of concept for the production of probiotic fermented foods and can be utilized to enhance the beneficial health properties of various fermented foods worldwide.
APPLIED SCIENCES-BASEL
(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)
Article
Biotechnology & Applied Microbiology
Pedro Paulo Lordelo Guimaraes Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araujo dos Anjos, Carolina Oliveira de Souza, Rogeria Comastri de Castro Almeida, Maria Eugenia de Oliveira Mamede, Karina Teixeira Magalhaes-Guedes
Summary: This study aimed to evaluate the fermentation of water kefir grains in different sugary solutions and found that using alternative sources of sugar to produce water kefir beverages is satisfactory, opening up new perspectives for the development of beverages with probiotic and functional properties.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Melinda Pazmandi, Zoltan Kovacs, Anna Maraz
Summary: This study assessed the potential of using lactic acid bacteria for depleting non-GOS sugars from a crude GOS mixture, aiming to combine the prebiotic characteristics of purified GOS with the health-promoting effects of lactic acid fermentation metabolites. Supplementation of crude GOS with casein hydrolysate and retardation of acidification during fermentation stimulated cell growth, mono- and disaccharide consumption, overall organic acid production and diversity of the produced acids. Fermentation by specific strains resulted in the production of high purity GOS media.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)