Article
Biotechnology & Applied Microbiology
M. F. Gorordo, M. E. Lucca, M. P. Sangorrin
Summary: Vishniacozyma victoriae NPCC 1263 was chosen for its antagonistic effect on various fungi. A CWP-based medium for maximum biomass production of this biocontrol agent was optimized using response surface methodology. Under optimum conditions, the biomass production in a 15-L fermenter reached 15 g/L after 74/78 hours of cultivation. The efficacy of V. victoriae NPCC 1263 for controlling postharvest decay of pear fruits was evaluated, and the use of lyophilized-rehydrated biomass resulted in a significant reduction in decay incidence caused by different fungi.
BIOLOGICAL CONTROL
(2023)
Article
Food Science & Technology
Samira Feyzi, Mehdi Varidi, Mohammad Reza Housaindokht, Zarrin Es'haghi
Summary: The research found that adjusting pH and NaCl concentration can affect the binding properties between whey protein isolate (WPI) and safranal, with pH 9 and NaCl concentration of 0.5 M being most favorable for binding. WPI has a single class of binding site for safranal, but two binding sites at pH 5; additionally, the structure of WPI is looser under acidic and basic conditions, possibly leading to aggregation.
Review
Food Science & Technology
Arona Figueroa Pires, Natali Garcia Marnotes, Olga Diaz Rubio, Angel Cobos Garcia, Carlos Dias Pereira
Summary: The search for new food products that promote consumers health is ongoing, with cheese whey (CW) and second cheese whey (SCW) proving to contain potential ingredients for the development of functional food products. While whey products have gained popularity for their nutritional quality, the by-products CW and SCW are often disregarded or used for animal feed, leading to environmental concerns. More research is needed on the nutritional and functional properties of SCW in order to find ways to reuse this by-product and reduce environmental impacts.
Editorial Material
Food Science & Technology
Francisco J. Barba
Summary: The valorization of whey involves integrating different processes into a single process to achieve complete recovery, including physical-chemical processes and fermentation. Innovative processing technologies can also be used to reduce microbial load in cheese whey and improve the quality and safety of the final products.
Article
Food Science & Technology
Melike Yildiz, Tamer Turgut, Bulent Cetin, Zulal Kesmen
Summary: Investigating the yeast flora of traditional Turkish mouldy Civil cheese revealed the presence of six diverse yeast species, which may have an important role in the development of characteristic cheese flavor. Selected yeast strains could be used as adjunct culture to improve the quality of the final product.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Agriculture, Dairy & Animal Science
E. Reale, S. Govindasamy-Lucey, Y. Lu, M. E. Johnson, J. J. Jaeggi, M. Molitor, J. A. Lucey
Summary: An increasing number of cheese-making companies are using high-protein milks to increase cheese yield. This study explored the impact of reducing whey protein (WP) levels in concentrated cheese milk on cheese characteristics. The results showed that reducing WP levels did not affect the pH, sensory attributes, or insoluble calcium content of cheese, but it did lower the protein hydrolysis and hardness and melting point of the cheese.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Arona F. Pires, Natali G. Marnotes, Amal Bella, Jorge Viegas, David M. Gomes, Marta H. F. Henriques, Carlos J. D. Pereira
Summary: The study demonstrated that whey cheeses produced from concentrated bovine whey with added cream showed lower protein content and higher levels of total solids and fat. The incorporation of Kefir and probiotics decreased the elastic modulus and viscosity of the samples, with the need for appropriate packaging solutions to control yeast and mold growth during storage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Engineering, Chemical
Sona Demjanova, Pavlina Jevinova, Monika Pipova, Ivana Regecova
Summary: Penicillium species, main causative agents of food spoilage, were isolated from eggshells in this study using both PCR and PCR-ITS-RFLP methods for identification. The study confirmed the suitability of both PCR-ITS-RFLP and conventional PCR assays for rapid identification of Penicillium species.
Article
Agriculture, Dairy & Animal Science
Ane Aldalur, Maria Angeles Bustamante, Jesus Salmeron, Luis Javier R. Barron
Summary: Different cutting and cooking processes have varying effects on the composition and properties of Idiazabal cheese. High-intensity processes lead to increased fat and casein losses, resulting in a more brittle and adhesive cheese, while moderate-intensity processes contribute to higher cheese yield.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Engineering, Chemical
Hilario Flores-Mejia, Antonio Lara-Musule, Eliseo Hernandez-Martinez, Ricardo Aguilar-Lopez, Hector Puebla
Summary: This paper addresses the issue of efficient monitoring in anaerobic digestion processes, presenting two indirect monitoring approaches and discussing their performance using experimental data. Fractal analysis plays a key role in the data-driven approach, while observer techniques are shown to accurately predict key process variables.
Article
Environmental Sciences
A. Polettini, R. Pomi, A. Rossi, T. Zonfa, G. De Gioannis, A. Muntoni
Summary: Despite being widely investigated, the production of hydrogen through dark fermentative processes using organic residues still faces challenges that limit its implementation on a larger scale. This study used continuous fermentation experiments with synthetic cheese whey as the substrate to gain detailed understanding of the process and identify suitable operating conditions. The results showed that the main features of the hydrogenogenic fermentation process can be described using a reduced set of factors, providing valuable insights for process monitoring and prediction.
Article
Food Science & Technology
Ricardo Vera-Bravo, Angela Hernandez, Steven Pena, Carolina Alarcon, Alix E. Loaiza, Crispin A. Celis
Summary: This study evaluated the adulteration of raw milk with cheese whey using HPLC marker, confirming the presence of cGMP in adulterated samples. The molecular exclusion chromatography technique presented is reliable, easy to implement, and cost-effective, allowing for routine quality control of milk.
Article
Food Science & Technology
Noelia Gil, Gisela Quinteros, Monica Blanco, Shafirah Samsuri, Nurul Aini Amran, Patrico Orellana-Palma, Elane Schwinden, Eduardo Hernandez
Summary: Block freeze concentration (BFC) is an emerging technology that allows for the production of high-quality organoleptic products through low temperatures. This study investigated the effects of vacuum-assisted BFC on whey, specifically examining vacuum time, vacuum pressure, and initial solids concentration. The results showed significant impacts of these variables on solute yield and concentration index. By optimizing the conditions, it is possible to recover at least 70% of lactose in whey samples in a single step.
Article
Food Science & Technology
Ana Paula Lima Ribeiro, Jessica Souza Guimaraes, Amanda Maria Teixeira Lago, Michel Cardoso de Angelis Pereira, Luiz Ronaldo de Abreu, Sandra Maria Pinto
Summary: The study found that adding oats to petit-suisse cheese increased its nutritional value and water-holding capacity, while xylitol and erythritol were more similar to sucrose in sensory evaluations, showing potential as alternatives for sweeteners. This option provides both nutritional benefits to consumers and technological advantages to companies.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Najeeb S. Al-zoreky, Faisal S. Almathen
Summary: The study successfully produced cheese curd from camel milk using recombinant camel chymosin, with higher cheese yield from cultured camel milk. Additionally, camel milk cheese and whey were identified as potential value-added products.
Article
Biochemistry & Molecular Biology
Nuria Munoz-Tebar, Manuel Carmona, Gonzalo Ortiz de Elguea-Culebras, Ana Molina, Maria Isabel Berruga
Summary: Films made with defatted chia seed mucilage and incorporated with oregano and savory essential oils were evaluated for their physical, optical, mechanical, and antifungal properties. The type of essential oil had a significant effect on light transmittance, color difference, and antifungal activity. Increasing concentrations of essential oils led to a decrease in tensile strength and elongation at break. The addition of essential oils improved the antifungal properties of the films.
Article
Plant Sciences
Guayente Latorre, Maria Mercedes Garcia-Martinez, Maria Martin-Bejerano, Luis F. Julio, Amaya Zalacain, Maria Engracia Carrion, Manuel Carmona
Summary: This study tested the biopesticide activity of guayule resin and its derived fractions, finding that they exhibited moderate to high contact mortality and antifeedant activity against certain plant pests. The compounds responsible for these activities were identified, indicating that guayule shows promise as a novel biopesticide.
Article
Agricultural Engineering
Mercedes Garcia-Martinez, Guayente Latorre, Francisco Miguel Jara, Juana Rozalen, M. Engracia Carrion, Manuel Carmona, Amaya Zalacain
Summary: The estimation of resin and guayulin content in ground guayule stems can be effectively conducted using NIR spectroscopy, providing highly accurate and efficient results as compared to traditional techniques.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Agricultural Engineering
Francisco Miguel Jara, M. Engracia Carrion, Jesus Lopez Angulo, Guayente Latorre, Horacio Lopez-Corcoles, Amaya Zalacain, Jorge Hurtado de Mendoza, M. Mercedes Garcia-Martinez, Manuel Carmona
Summary: In the rubber extraction process, guayule leaves are a significant biomass waste by-product that can be utilized as antioxidants or for extracting bioactive compounds. This study examines the relationship between guayule leaf morphology and the content of 35 compounds, overall phenolic content, and antioxidant activity. The researchers found that leaf morphology is related to size and shape, allowing for classification into three groups. The study also highlights the need for standardization in determining phenolic content in guayule leaves.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Agricultural Engineering
Guayente Latorre, Margarita Garcia-Suelto, M. Mercedes Garcia-Martinez, Amaya Zalacain, Rosario Sanchez-Gomez, Manuel Carmona
Summary: The focus on guayule exploitation has mainly been on rubber production, neglecting other co-products. To successfully exploit one of these co-products, guayulins, it is crucial to establish a robust resin extraction method to maximize the yield of guayulin compounds.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Agricultural Engineering
Beatriz Gallego, M. Engracia Carrion, Guayente Latorre, M. Mercedes Garcia-Martinez, Jorge Hurtado de Mendoza, Amaya Zalacain, Manuel Carmona
Summary: The study analyzed the profile of 16 known argentatin compounds in 27 guayule and guayule interspecific accessions and tentatively identified the structure of five unreported argentatins. All compounds were present in varying amounts in all analyzed samples. Argentatins A, B, C, G, isoargentatin A, 16-dehydroargentatin C, and quisquagenin were found in the highest proportions. Based on available standards, argentatins A and B and isoargentatins A and B were quantified in 27 accessions and the total abundance of these compounds ranged from 13.4% to 39.6% of guayule resin in stems depending on the accession.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Marta Avila, Carmen Sanchez, Javier Calzada, Melinda J. Mayer, M. Isabel Berruga, Teresa M. Lopez-Diaz, Arjan Narbad, Sonia Garde
Summary: This study identified and characterized new lytic phages that can effectively control Clostridium tyrobutyricum in cheese. These phages had a high host range and quality lysis, and their addition to cheese production and ripening did not affect cheese quality. The phages delayed the appearance of late blowing symptoms caused by C. tyrobutyricum.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Nuria Munoz-Tebar, Lydia Ong, Charitha J. Gamlath, Bhagya S. Yatipanthalawa, Muthupandian Ashokkumar, Sally L. Gras, Maria Isabel Berruga, Gregory J. O. Martin
Summary: This study investigated the incorporation of Nannochloropsis salina into renneted dairy gels and curd. The presence of whole and ruptured microalgal cells did not affect the cleavage of kappa-casein macropeptide by the rennet enzyme. However, the insoluble components of ruptured cells hindered gelation by interfering with the interactions between renneted casein micelles. Confocal imaging revealed that whole cells were evenly distributed in the protein network of the gels and cooked curd, whereas ruptured algae formed large aggregates that altered the protein matrix. The study also found that the beneficial omega-3 fatty acid EPA was incorporated into the curds when whole microalgal cells were used, but only a small amount of EPA was retained when ruptured cells were used. Soluble algal debris did not affect gelation, but EPA was not retained in the curd.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Multidisciplinary Sciences
Rosa-Maria Rodriguez-Jimenez, Manuel Carmona, Sonia Garcia-Merino, Begona Diaz-Rivas, Israel J. Thuissard-Vasallo
Summary: Work-related stress is a major health issue globally, including in educational institutions. This pilot study focused on the impact of body awareness training on university teachers' wellbeing. The results showed that Hatha Yoga and Dance Movement Therapy/Body Mind Centering interventions can effectively reduce stress and improve wellbeing.
Article
Agriculture, Dairy & Animal Science
Emilio Jose Gonzalez-Navarro, Maria Carmen Beltran, Maria Pilar Molina, Francisco Javier Perez-Barberia, Ana Molina, Maria Isabel Berruga
Summary: The study demonstrates that fermented goat colostrum can produce yogurt-type products with high consumer acceptance, showing advantages in most quality parameters and receiving favorable ratings in sensory evaluation.
Article
Biotechnology & Applied Microbiology
Marta Avila, Javier Calzada, Nuria Munoz-Tebar, Carmen Sanchez, Gonzalo Ortiz de Elguea-Culebras, Manuel Carmona, Ana Molina, M. Isabel Berruga, Sonia Garde
Summary: The study aimed to select aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent late blowing defect (LBD) of cheese caused by Clostridium spp. EEs were found to be more effective than EOs in inhibiting dairy-borne Clostridium spp. in vitro. Four EEs (savory, hyssop, lavender, and tarragon) with the lowest minimal inhibitory concentration against Clostridium tyrobutyricum were selected to study their prevention of LBD in cheese. Among them, savory and lavender EEs delayed LBD by 2 weeks, while tarragon EE, with the highest content of caffeic acid and antimicrobial terpenes, showed the best efficacy in inhibiting Clostridium and reducing LBD symptoms in cheese.
Article
Multidisciplinary Sciences
Victor Ivan Morales-Cortes, Julieta Dominguez-Soberanes, Linda Carolina Hernandez-Lozano, Carmen C. Licon, Antonio Estevez-Rioja, Mayeli Peralta-Contreras
Summary: The consumption of functional dairy products continues to rise due to consumer needs. This study developed a dairy guava functional symbiotic petit cheese product containing probiotics and prebiotics, which had adequate organoleptic characteristics. The product passed physicochemical, microbiological, and sensory tests during its 28-day shelf life. It was well-liked by consumers and showed potential for marketing.
Article
Education & Educational Research
Rosa-Maria Rodriguez-Jimenez, Manuel Carmona, Sonia Garcia-Merino, German Diaz-Urena, Pedro J. Lara Bercial
Summary: The continuous changes in society require adaptable training that includes both technical and competency knowledge. Engineering students, in particular, face high levels of stress and psychological distress which can hinder their academic performance. This study develops and implements a body awareness program based on Dance Movement Therapy for engineering students, and the results show that it effectively increases body awareness and connectedness, improves well-being and life satisfaction, and reduces stress levels. The inclusion of these bodily approaches in higher education is considered necessary by the students.
EDUCATION SCIENCES
(2022)
