Article
Biotechnology & Applied Microbiology
Buket Kunduhoglu, Seda Hacioglu
Summary: This study explored the gluten hydrolysis ability and probiotic potential of Lact. brevis KT16-2, which showed promising results in terms of surviving in adverse conditions, producing antimicrobial peptides, and exhibiting high antioxidant activity.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)
Article
Biochemistry & Molecular Biology
Qianqian Wei, Nan Xue, Jingru Gao, Yuanjie Dang, Rongcun Zhou, Yijia Song, Yulin Tian, Jiao Sun, Farong Li, Juan Wan
Summary: This study aimed to evaluate the hypoglycemic effects of inactivated L. brevis YM1301 on T2DM mice induced by a high-fat diet and streptozocin. Results showed that inactivated YM1301 significantly improved symptoms of T2DM, reducing blood glucose, insulin, and glycated hemoglobin levels, increasing glucose tolerance, decreasing insulin resistance, reducing fat accumulation, and promoting serum GLP-1 levels.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Article
Nutrition & Dietetics
Wiebke Schloermann, Julia A. Bockwoldt, Sabine M. Huebner, Elisa Wittwer, Sarah Reiners, Stefan Lorkowski, Christine Dawczynski, Matthias A. Ehrmann, Michael Glei
Summary: The aim of this study was to investigate the production of beta-glucan and the potential prebiotic and chemopreventive effects of wheat and rye sourdoughs and breads. The effects of wild-type and non-beta-glucan-forming mutant strains of Levilactobacillus brevis and Pediococcus claussenii were examined. The results showed that concentrations of short-chain fatty acids (SCFA) increased and ammonia concentrations decreased in the fermented samples. Treatment with fermentation supernatants (FS) reduced the growth and viability of LT97 colon adenoma cells and increased caspase-2 and -3 activities. The expression levels of several genes and proteins were also affected.
Article
Food Science & Technology
Rosen Chochkov, Daniela Savova-Stoyanova, Maria Papageorgiou, Joao Miguel Rocha, Velitchka Gotcheva, Angel Angelov
Summary: This study aimed to produce gluten-free bread using single cultures of Pediococcus acidilactici, Pediococcus pentosaceus, and Enteroccocus durans as sourdoughs. The addition of xanthan gum, guar gum, and carboxymethyl cellulose improved the structural and baking properties of the gluten-free dough. Enterococcus durans showed the best baking characteristics and highest softness of the bread during storage, while Pediococcus pentosaceus had the most positive effect on aroma, taste, and aftertaste. Pan baking was found to be more suitable for obtaining stable shape and good-looking products.
Article
Food Science & Technology
Hui Ying Sha, Qing Qing Wang, Zhi Jian Li
Summary: This study investigated the effects of two different lactic acid bacteria on dough fermentation and steamed bread quality. It was found that W. cibaria L32 produced EPS that improved the quality of steamed bread, while excessive acidification by L. brevis L17 resulted in the destruction of the gluten network structure and negatively affected the steamed bread quality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, Weining Huang
Summary: This study examined the impact of in situ-formed exopolysaccharides (EPS) in red bean sourdough on dough fermentation properties, bread-making quality and aroma characteristics. The EPS and sourdough acidification improved the height of dough fermentation, gas retention coefficient and viscoelastic properties of the dough. The resulting breads showed improved quality, with reduced baking loss and hardness, increased specific volume, and lower moisture loss and staling rate. Although there was a reduction in the overall content of aroma compounds, new aroma compounds were enriched in red bean sourdough bread. The study enhanced understanding of EPS's role in improving bread quality and offered strategies for producing nutritious and clean-label products.
Article
Food Science & Technology
Sanabil Yaqoob, Huimin Liu, Meihong Liu, Mingzhu Zheng, Kanza Aziz Awan, Dan Cai, Jingsheng Liu
Summary: The application of lactic acid bacteria in corn flour can improve the properties of the dough, making it more suitable for food production. After bacterial treatment, the hardness of corn decreases, while the gelatinization temperature and enthalpy increase, leading to enhanced thermal, morphological, and rheological properties of corn flour.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Rosen Chochkov, Miroslav Savov, Velitchka Gotcheva, Maria Papageorgiou, Joao Miguel Rocha, Vesselin Baev, Angel Angelov
Summary: The present study aimed to use baking sourdoughs prepared from single starter cultures to obtain good quality croissants from wholegrain wheat flour. The use of sourdoughs had positive effects on the quality characteristics and shelf-life of the products, including improved specific volume, higher degree of softening, and reduced baking loss. However, the strain selection of the sourdoughs was crucial for the successful production of wholemeal wheat croissants.
ITALIAN JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Yaqin Wang, Zeynep Tacer-Caba, Mikko Immonen, Marianna Kemell, Jutta Johanna Varis, Ching Jian, Ndegwa Henry Maina
Summary: This study evaluated the effect of high molecular weight dextrans on wheat dough rheological properties during proof and oven rise. The results showed that externally-added dextran increased dough elasticity and viscoelastic characters, but reduced dough extensibility. In situ produced dextran during sourdough fermentation improved thermal-mechanical properties and dough extensibility. Rheological parameters such as proofing moduli, fermentation stability, and dough elasticity were predictors of good baking quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Aleksandra Modzelewska, Mateusz Jackowski, Anna Trusek
Summary: This study evaluated the impact of initial conditions and pitching methods on the mixed fermentation process and the characteristics of the final product. The results showed that the ethanol and lactic acid concentration of the final product were highly dependent on the initial conditions and pitching order. Interestingly, the presence of lactic acid bacteria did not significantly affect the final ethanol concentration. Optimization of conditions could improve the sour beer production process.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Aleksandra Modzelewska, Mateusz Jackowski, Anna Trusek
Summary: Mixed fermentation is a method used in sour beer production, and the properties of the final product rely heavily on the microorganisms pitched and the initial wort composition. This experiment evaluated the impact of different initial conditions and pitching methods on the mixed fermentation process and the final product's characteristics. Important observations were made, and optimal conditions for obtaining desired product qualities were calculated.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Lei Sun, Xinyang Sun, Yifei Du, Yong Fang, Wenjian Yang, Qiuhui Hu, Fei Pei
Summary: The study found that co-fermentation led to increased short chain content and crystallinity of starch, contributing to the dough's anti-retrogradation ability. Furthermore, co-fermented starch with higher swelling power and solubility had a rough structure with many gaps, promoting high dough elasticity and strength.
Article
Fisheries
Azadeh Niazi, Mehdi Shamsaie Mehrgan, Houman Rajabi Islami
Summary: This study aimed to find the optimal fermentation technology of medicinal plants mixed with Lactobacillus brevis (FML) and to investigate its effects on the growth performance, immune response, and anti-microbial ability of rainbow trout fingerlings. The results showed that the optimized fermentation conditions were 8% probiotic and 25-hour fermentation time. The addition of FML to the fish diet significantly improved the growth indices, protease activity, immune function, and disease resistance of rainbow trout.
Article
Food Science & Technology
Kangyi Zhang, Can Zhang, Lingling Gao, Yue Liu
Summary: This study investigated the differences in microbes and flavors between LM and AY dough and found that Lactobacillus and Saccharomyces were closely related to flavor. It provided a theoretical foundation for the application of typical strains in steamed bread.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Biotechnology & Applied Microbiology
Eva-H. Dulf, Dan C. Vodnar, Alex Danku, Adrian Gheorghe Martau, Bernadette-Emoke Teleky, Francisc V. Dulf, Mohamed Fawzy Ramadan, Ovidiu Crisan
Summary: This study aims to optimize the fermentation process of soy and wheat flour mixtures using single cultures and co-cultures of Lactobacillus plantarum and Lactobacillus casei. Mathematical modeling, including multiple regression and artificial neural networks, is used to track the growth kinetics and viability of the lactic acid bacteria, with the objective of finding a model with optimal performances. The obtained models are validated by comparing the simulation results with experimental data.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Marko Jukic, Franjo Sumanovac, Gjore Nakov, Gordana Simic, Daliborka Koceva Komlenic, Nastia Ivanova, Jasmina Lukinac
Summary: The Falling Number (FN) test is not suitable for determining alpha-amylase activity in malt flour due to its high amylolytic activity. This study aimed to modify the FN method to accurately measure high levels of alpha-amylase activity in malt flour. The modified methods involved using different amounts of malt flour or malt extracts and comparing the results with the standard Ceralpha method. The modification using 0.1 g of malt flour showed promising results and agreement with the standard method.
APPLIED SCIENCES-BASEL
(2023)
Article
Pharmacology & Pharmacy
Josipa Martinovic, Jasmina Lukinac, Marko Jukic, Rita Ambrus, Mirela Planinic, Gordana Selo, Ana-Marija Klaric, Gabriela Perkovic, Ana Bucic-Kojic
Summary: Grape pomace, a byproduct of wineries, is a rich source of phenolic compounds that can have multiple pharmacological effects when consumed and absorbed in the intestine. Encapsulation using the ionic gelation method was used to protect and control the release of phenolic bioactivity in grape pomace extracts during simulated digestion. Alginate hydrogels showed the best encapsulation efficiency. The physicochemical properties of the microbeads were influenced by the coatings used, and the release of phenolic compounds followed Fickian diffusion, best described by the Korsmeyer-Peppas model.
Article
Microbiology
Gordana Selo, Mirela Planinic, Marina Tisma, Josipa Martinovic, Gabriela Perkovic, Ana Bucic-Kojic
Summary: Grape pomace can be pretreated biologically to release phenolic compounds, resulting in increased yield. This study investigated the impact of pretreatment with Rhizopus oryzae on the phenolic profile and chemical composition changes of grape pomace. Solid-state fermentation led to an increase in 11 individual phenolic compounds and changes in the pomace composition, demonstrating the sustainable potential of this bioprocess for phenolic compound recovery and waste reduction.
Article
Food Science & Technology
Gjore Nakov, Biljana Trajkovska, Natalija Atanasova-Pancevska, Davor Daniloski, Nastia Ivanova, Mirela Lucan Colic, Marko Jukic, Jasmina Lukinac
Summary: This study investigated how the addition of hemp press cake flour (HPCF) to bovine and ovine plain yoghurts affects their physicochemical, microbiological, and sensory properties. The results showed that the addition of HPCF significantly affected the properties of yoghurts, leading to changes in pH, titratable acidity, color, and antioxidant activity. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties and maintained viable starter counts during storage.
Article
Biochemistry & Molecular Biology
Josipa Martinovic, Jasmina Lukinac, Marko Jukic, Rita Ambrus, Mirela Planinic, Gordana Selo, Ana-Marija Klaric, Gabriela Perkovic, Ana Bucic-Kojic
Summary: The study investigated the effect of encapsulating phenolic compounds from grape pomace with different coatings on their bioaccessibility during simulated digestion. The addition of a second coating to the sodium alginate improved the encapsulation efficiency, and the highest efficiency was achieved with the sodium alginate-chitosan microbeads. Encapsulated grape pomace showed great potential as a functional ingredient with high bioaccessibility.
Article
Chemistry, Multidisciplinary
Mirela Lucan Colic, Martina Antunovic, Marko Jukic, Ivana Popovic, Jasmina Lukinac
Summary: This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. The addition of turmeric powder significantly affected the sensory properties of the ice cream, while no correlation was found between the addition of black pepper and consumers' ratings. The ice cream with 0.5% of turmeric powder and 0.02% black pepper had the most desired attributes and the highest score for overall liking.
APPLIED SCIENCES-BASEL
(2023)
Review
Health Care Sciences & Services
Melita Jukic, Luka Malenica, Vanja Duricic, Jasminka Talapko, Jasmina Lukinac, Marko Jukic, Ivana Skrlec
Summary: Numerous studies have shown that war captivity is one of the most challenging human experiences, and it can lead to serious long-term psychological consequences. Captivity is characterized by difficult conditions and abuse, both physical and psychological. This paper provides an overview of research on wartime captivity, its psychological consequences in veterans and former prisoners of war, and the impact on their families. Additionally, it discusses factors contributing to the emergence and persistence of psychological disorders in this vulnerable group, highlighting the need for appropriate long-term treatment and support for both prisoners and their families.
Article
Polymer Science
Josipa Martinovic, Jasmina Lukinac, Marko Jukic, Rita Ambrus, Mirela Planinic, Gordana Selo, Gabriela Perkovic, Ana Bucic-Kojic
Summary: This study investigates the encapsulation of phenolic compounds from grape pomace with natural coatings and different drying techniques. The results show that freeze-drying is the most effective method to preserve the quality of microbeads. Additionally, microbeads based on sodium alginate in combination with gelatin, gum Arabic, and chitosan demonstrate the most suitable release dynamics for phenolic compounds.
Article
Agriculture, Dairy & Animal Science
Gjore Nakov, Biljana Trajkovska, Zlatin Zlatev, Marko Jukic, Jasmina Lukinac
Summary: The purpose of this article is to explore the potential of enriching probiotic yogurt by adding different amounts of hemp press cake flour. The study found that 4% to 10% of hemp press cake flour had a significant effect on the physicochemical characteristics of the yogurt, while 2% had no effect. Through regression modeling and linear programming, the study determined that 4.04% of hemp press cake flour was the most appropriate amount for probiotic yogurt, which was supported by sensory analysis. The addition of hemp press cake flour also increased the total polyphenol content and antioxidant activity in the yogurt.
Review
Food Science & Technology
Jasmina Lukinac, Daliborka Koceva Komlenic, Mirela Lucan Colic, Gjore Nakov, Marko Jukic
Summary: The presence of non-enzymatic browning compounds in bakery products and the factors influencing their formation were reviewed. Browning in baked goods is caused by melanoidins and caramel, and the formation of undesirable products can result in a loss of nutritional value. Developing a mathematical model to predict and control browning during baking is essential. Efforts should be made to track color change and understand the kinetics of browning.
UKRAINIAN FOOD JOURNAL
(2022)
Article
Food Science & Technology
Marko Jukic, Gjore Nakov, Daliborka Koceva Komlenic, Franjo Sumanovac, Antonio Koljderaj, Jasmina Lukinac
Summary: This study investigated the effects of replacing part of the wheat flour with brewer's barley malt flour (BMF) and reducing sucrose content on the quality characteristics of sponge cakes. The results showed that adding BMF improved the texture and mouthfeel of the cakes, and mitigated the impact of reducing sucrose on moisture content and water activity.
UKRAINIAN FOOD JOURNAL
(2022)
