Article
Food Science & Technology
Mahnoor Ayub, Vanesa Castro-Alba, Claudia E. Lazarte
Summary: The study developed an instant-mix beverage based on fermented South American quinoa with reduced phytate content and viable lactic bacteria. Fermentation significantly reduced phytate levels and increased mineral absorption, while also improving the sensory characteristics. The developed product showed potential for improved food products and enhanced nutritional benefits compared to commercial options.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biotechnology & Applied Microbiology
Carolina Iraporda, Irene A. Rubel, Nicole Manago, Guillermo D. Manrique, Graciela L. Garrote, Analia G. Abraham
Summary: This study aimed to develop non-dairy products containing probiotics and inulin. The fermented soy-based beverages were shown to support the growth of lactic acid bacteria and exhibited bioactive properties such as antioxidant activity and bactericidal effect against pathogens. The addition of inulin after fermentation increased the bacterial count and improved the resistance of probiotic strains to gastrointestinal conditions. These findings have significant implications for the development of non-dairy functional foods.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Weiling Guo, Minxuan Chen, Shumao Cui, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Bingyong Mao, Hao Zhang
Summary: This study aimed to investigate the effects of Lacticaseibacillus casei 17301 fermentation on the bioactive ingredients, volatile and non-volatile compounds, and physiological properties of barley beverages. The fermented barley beverages showed significantly increased levels of total polyphenols and flavonoids compared to the unfermented ones. Various volatile compounds were detected in the fermented barley beverages at different fermentation stages, and L. casei 17301 effectively altered the non-volatile compounds, particularly indole-3-lactic acid, in the beverages. Importantly, the fermented barley beverage exhibited enhanced antioxidant and lipase inhibition activities. In conclusion, L. casei 17301 improved the functionality and flavor of the barley beverage, providing a theoretical basis for the development of fermented cereal products with beneficial physiological properties.
Article
Food Science & Technology
Masahiro Yuasa, Ami Shimada, Ayumi Matsuzaki, Ayaka Eguchi, Mihoko Tominaga
Summary: The study investigated the growth mechanism of lactic acid bacteria in citrus juice and changes in sensory properties during fermentation. The findings showed sufficient viable cell counts in fermented citrus juice and observed differences in chemical components, such as decreased t-malic acid and specific free amino acids concentrations, and increased lactic acid concentration. The total sugar concentration remained unchanged, indicating the growth of Lactobacillus plantarum SI-1 and L. pentosus MU-1 through malolactic fermentation in citrus juice. Furthermore, no difference in sensory properties was noticed following lactic acid fermentation, demonstrating the potential benefits of fermented citrus juices containing probiotic lactic acid bacteria.
Article
Food Science & Technology
Sangita Ganguly, Latha Sabikhi, Ashish Kumar Singh
Summary: The research on probiotic beverage in mice showed that the probiotic group had better weight gain and blood haemoglobin level compared to the unfermented beverage-fed group and control group. The relative organ weights of mice in the probiotic group were not significantly different from those in the basal diet group, indicating a cost-effective source of nutrition for underprivileged populations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Daiane Costa dos Santos, Josemar Goncalves de Oliveira Filho, Juliana Risso Andretta, Fabiano Guimaraes Silva, Mariana Buranelo Egea
Summary: The development of new functional alcoholic beverages that promote health benefits is a challenge for current research. This review explores the applications of microorganisms with functional potential and alcohol resistance in the production of alcoholic beverages as carriers for probiotic microorganisms. Saccharomyces cerevisiae var. boulardii and water-kefir were found to be the most prominent microorganisms with functional potential and alcohol resistance. Factors such as processing conditions, temperature, fermentation time, and raw materials are important in determining the alcohol concentration and cellular viability of the desired probiotic microorganisms. Viability studies have been conducted for Saccharomyces boulardii and water-kefir in alcoholic matrices, and the encapsulation technique can be used to enhance the protection and viability of probiotics in adverse conditions.
Article
Engineering, Chemical
Mohamed R. Elgarhy, Mohamed M. Omar, Fatimah O. Al-Otibi, Mohamed Z. EL-Abbassy, Salah A. Khalifa, Ibrahim A. A. Abou Ayana, Yosra A. Helmy, WesamEldin I. A. Saber
Summary: In this study, the usage of dried Jerusalem artichoke tubers powder (DJATP) in cheese manufacturing was evaluated. DJATP exhibited high water holding, oil absorption, and swelling capacities. It supported probiotic bacterial growth and accelerated milk fermentation. The addition of DJATP increased the cheese yield and improved the sensory features and probiotic activity.
Article
Biochemistry & Molecular Biology
Dorota Zielinska, Katarzyna Marciniak-Lukasiak, Marcelina Karbowiak, Piotr Lukasiak
Summary: The study found that adding oligofructose and fructose to fermented milk products can increase bacterial populations, alter sensory qualities, and induce changes in physicochemical, rheological, sensory, and microbiological quality attributes during storage.
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.
Article
Chemistry, Medicinal
Vo T. Trung, Tran Van Huynh, Pham D. Thinh, Pham T. San, Truong H. Bang, Nguyen T. Hang
Summary: The fermented beverage from the macroalgae Hydropuntia eucheumatoides showed antioxidant and enzymatic activity after hydrolysis and fermentation process, containing oligosaccharide prebiotics. The heavy metal content in the beverage met the FDA limits, with some heavy metals undetected.
NATURAL PRODUCT COMMUNICATIONS
(2021)
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Ahmed Mohamed Abdeldaiem, Abdelmoneim H. Ali, Nagendra Shah, Mutamed Ayyash, Ahmed Hassan Mousa
Summary: This study prepared yogurt drink supplemented with different levels of roasted barley powder and evaluated its physicochemical properties, rheological parameters, color, and sensory evaluation. The use of barley powder increased yogurt acidity, total phenolic compounds content, antioxidant activity, and water-binding capacity. Yogurt drinks containing barley powder showed lower fat content, pH, and flow behavior index than the control sample. Treatments prepared by using 1.5% and 2% of roasted barley powder had higher averages of texture and flavor, whereas the treatment containing 3% exhibited higher appearance and color scores.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Eiseul Kim, Dayoung Kim, Seung-Min Yang, Hae-Yeong Kim
Summary: The study developed a high-resolution real-time PCR method based on pangenome analysis for accurate identification of commercial probiotic products, with marker genes showing 100% specificity for 100 strains. Most products reflected the bacterial species declared on the label, but 12 products exhibited undeclared or missing species.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Iliada K. Lappa, Vasiliki Kachrimanidou, Maria Alexandri, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: This study evaluated non-dairy lactobacilli as starter cultures and developed a novel biocatalyst for the production of functional sour milk. The results showed that the immobilized biocatalyst had better storage stability and higher sensory scores, demonstrating the efficacy of the proposed bioprocess for functional/probiotic-rich beverage production.
Article
Food Science & Technology
William Ignacio Mora-Adames, Carlos Alberto Fuenmayor, Maria Angelica Benavides-Martin, Nestor Ariel Algecira-Enciso, Martha Cecilia Quicazan
Summary: Different process conditions were evaluated to induce lactic acid fermentation of bee pollen at the pilot scale using three different commercial starter cultures. Clean and dry Colombian high Andean bee pollen was used as the sole source of nutrients (substrate). The fermentation process time was 30 h, after which a significant decline in bacterial populations was observed. Among the starter cultures tested, one constituted exclusively by probiotic Lactobacillus acidophilus NCFM presented the best performance in terms of lactic acid production, with a concentration of 1.65% wt, after 30 h. The results highlight the feasibility of producing fermented bee pollen at a commercial scale as a functional food product with probiotic features.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Michelle Heck Machado, Aline da Rosa Almeida, Matheus Vinicius de Oliveira Brisola Maciela, Vinicius Bittencourt Vitorino, Giovana Carolina Bazzo, Cleonice Goncalves da Rosa, William Gustavo Sganzerla, Cassiana Mendes, Pedro Luiz Manique Barreto
Summary: In this study, microencapsulation of red cabbage anthocyanin-rich extract was successfully achieved to produce a natural food colorant. The concentrated extract showed higher anthocyanin content compared to the raw extract. The use of different concentrations of maltodextrin and arabic gum in the formulation resulted in microparticles with various colors.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Ana Paula Zapelini de Melo, Rodrigo Barcellos Hoff, Luciano Molognoni, Cristian Rafael Kleemann, Thais de Oliveira, Luan Valdemiro Alves de Oliveira, Heitor Daguer, Pedro Luiz Manique Barreto
Summary: The aim of this study was to develop a fast, sensitive, and reliable method for detecting eight polycyclic aromatic hydrocarbons in seafood. By using specific sample preparation and analysis techniques, the concentrations of these polycyclic aromatic hydrocarbons in the samples were determined, and it was found that the concentrations were below the limits established by the Brazilian regulatory agency and the European Union.
FOOD ANALYTICAL METHODS
(2022)
Article
Food Science & Technology
Aline da Rosa Almeida, Matheus Vinicius De Oliveira Brisola Maciel, Michelle Heck Machado, William Gustavo Sganzerla, Gerson Lopes Teixeira, Cleonice Gonalves da Rosa, Jane Mara Block, Michael Ramos Nunes, Pedro Luiz Manique Barreto
Summary: Chitosan/PVOH films functionalized with hop extracts were produced and investigated for food packaging. The addition of PVOH improved the flexibility of the films, while the addition of hop extracts made the films more rigid. The films containing hop extracts showed high antioxidant capacity and could release antioxidant compounds in aqueous and acid food simulant.
FOOD PACKAGING AND SHELF LIFE
(2022)
Review
Food Science & Technology
Ana Paula Zapelini de Melo, Rodrigo Barcellos Hoff, Luciano Molognoni, Thais de Oliveira, Heitor Daguer, Pedro Luiz Manique Barreto
Summary: Over 5.8 million tonnes of oil have been spilled into the oceans, causing catastrophic environmental impacts and multiple social and economic consequences. Recent oil disasters in Brazil and Mauritius have severely affected the credibility of seafood safety. The presence of polycyclic aromatic hydrocarbons (PAH) in oil composition is known to be a major contamination marker, and the intake of PAH-contaminated food has been linked to an increased risk of cancer. This review focuses on the challenging laboratory analysis of PAH in seafood samples and its importance in assessing the potential risks to human health. Various approaches for risk assessment in a seafood contamination scenario with PAH are discussed, providing valuable guidance for each step of the assessment framework.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Johnathan de Sousa Parreira, Cassio da S. Cabral, Pedro di Tarique B. Crispim, Ari Miguel T. Ott, Jose G. Dorea, Wanderley R. Bastos
Summary: This study analyzed the levels of total mercury (THg) in tissue samples of CNSTs patients and explored its correlation with THg levels in blood and hair. The results showed no significant differences in THg concentrations among different types of brain tumors, but there were significant correlations between THg in CNSTs and in blood and hair. The findings suggest that blood and hair can be used as markers of THg exposure in the brain.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY
(2022)
Article
Food Science & Technology
Renata Calegari Lino, Sabrina Matos de Carvalho, Carolina Montanheiro Noronha, William Gustavo Sganzerla, Cleonice Goncalves da Rosa, Michael Ramos Nunes, Roseane Farias D'Avila, Rui Carlos Zambiazi, Pedro Luiz Manique Barreto
Summary: This study produced methylcellulose films functionalized with poly-epsilon-caprolactone nanocapsules entrapped beta-carotene, which showed improved antioxidant activity and reduced light transmission. The release of beta-carotene from the films reached a desired value for food application. The functionalized films have the potential to be a novel nanomaterial for food conservation, increasing the shelf life of perishable food products.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Biochemistry & Molecular Biology
Pedro Barreto, Alessandra Koltun, Juliana Nonato, Juliana Yassitepe, Ivan de Godoy Maia, Paulo Arruda
Summary: The interaction between mitochondria and cellular components differs between plants and mammals. In plants, proteins like AOXs and UCPs allow bypassing of canonical oxidative phosphorylation (OXPHOS) and are linked with new mechanisms of mitochondrial retrograde signaling. This retrograde signaling affects plant responses to abiotic stress and chloroplast function. Mitochondrial inner membrane transporters mediate communication with other organelles. Utilizing mitochondrial metabolism can enhance crop resilience to environmental stresses. Brazilian research groups have made significant contributions to mitochondrial metabolism and signaling.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Vanessa Biasi, Eduardo Huber, Ana Paula Zapelini de Melo, Rodrigo Barcellos Hoff, Silvani Verruck, Pedro Luiz Manique Barreto
Summary: The aim of this study was to evaluate the antioxidant activity of blueberry flour (BF) added to Bologna-type mortadella. The results showed that BF did not affect the proximal composition of the mortadella, but had a small effect on pH, hardness, and instrumental color. BF also reduced lipid oxidation during refrigerated storage and increased the content of total phenolic compounds and antioxidant activity during in vitro digestion. Therefore, BF can be used as a natural antioxidant substitute in mortadella, enhancing the use of blueberry fruits.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemical Research Methods
Michelle Heck Machado, Deise Helena Baggio Ribeiro, Daniel Angelo Longhi, Bruno Augusto Mattar Carciofi, Pedro Luiz Manique Barreto
Summary: Isothermal microcalorimetry is a versatile analytical tool for bacterial growth characterization. The study explores the use of the microcalorimeter MCDSC for E. coli growth analysis. It presents the E. coli fingerprint and compares it with the plate count method, providing biologically significant data. The MCDSC accurately detects growth metabolism and distinguishes E. coli at different inoculum densities, offering a new perspective for evaluating microbial growth.
JOURNAL OF MICROBIOLOGICAL METHODS
(2023)
Article
Food Science & Technology
Bruna Rafaela da Silva Monteiro Wanderley, Renata Dias de Mello Castanho Amboni, Ana Carolina Moura de Sena Aquino, Carlise Beddin Fritzen-Freire
Summary: This study aimed to evaluate consumer perception of vinegar and explore the potential of regional raw materials for vinegar production. The results showed that age influenced consumer perception, while the type of vinegar consumed was correlated with income. Furthermore, native fruits from the South Region of Brazil have great potential for application in vinegar production.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Vanessa Biasi, Eduardo Huber, Thaina Sabrina Haefliger Goldoni, Ana Paula Zapelini de Melo, Rodrigo Barcellos Hoff, Silvani Verruck, Pedro Luiz Manique Barreto
Summary: Goldenberry flour can be used as a natural antioxidant to replace sodium erythorbate in Bologna-type mortadella. It affects the quality of mortadella, including pH, hardness, and color, while reducing lipid oxidation.
Article
Agriculture, Multidisciplinary
William Gustavo Sganzerla, Luiz Eduardo Nochi Castro, Cleonice Goncalves da Rosa, Aline da Rosa Almeida, Francisco Weshley Maciel-Silva, Paula Regina Gelinski Kempe, Alexandre Leite Rodrigues de Oliveira, Tania Forster-Carneiro, Fabiano Cleber Bertoldi, Pedro Luiz Manique Barreto, Ana Paula de Lima Veeck, Michael Ramos Nunes
Summary: This study successfully synthesized nanocomposite films with silver nanoparticles (AgNPs) reduced by rosemary essential oil. The AgNPs were incorporated into a gelatin/cellulose/citric pectin matrix and functionalized at different concentrations. The AgNPs exhibited antimicrobial activity against pathogenic microorganisms and improved the opacity and mechanical properties of the nanocomposites. Therefore, this eco-friendly nanocomposite has great potential for biological applications.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
Article
Agronomy
Manoela Alano Vieira, Marcelo Maraschin, Renata Dias de Mello Castanho Amboni, Elane Schwinden Prudencio, Cristiane Manfe Pagliosa, Marcia Barbosa Henriques Mantelli, Edna Regina Amante
Summary: Ilex paraguariensis, a species native to Brazil, Paraguay, and Argentina, is highly valued for its positive effects on human health. The mate processing involves pre-drying, drying, and milling stages. Thermal and mass balance analysis of industrial mate processing units revealed that energy consumption in sapeco and drying operations exceeded the required calorific input. This highlights the need for optimizing energy consumption by adjusting temperature management during sapeco and drying stages, resulting in cost reduction and improved mate product quality.
Article
Multidisciplinary Sciences
Vanessa Biasi, Eduardo Huber, Pedro Luiz Manique Barreto
Summary: This study aimed to determine the ideal conditions for producing goldenberry powder with high nutritional value and carotenoid retention. A Central Composite Design (CCD) was used to optimize the dehydration process, with different temperatures and times tested. The results showed that a temperature of 52 degrees C and a dehydration time of 27.18 hours produced goldenberry powder with the highest content of total carotenoids and a moisture content of 15%. The use of second-order polynomials and response surface tools effectively predicted the carotenoid content and moisture content of the powder.
ACTA SCIENTIARUM-TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Vanessa Biasi, Eduardo Huber, Pedro Luiz Manique Barreto
Summary: The objective of this study was to determine the optimal conditions for the processing of blueberries and extraction of anthocyanins. Using a central composite design and response surfaces, the study found the optimum processing and extraction conditions, resulting in higher levels of anthocyanins in the samples.
PESQUISA AGROPECUARIA BRASILEIRA
(2022)
