Article
Acoustics
G. Genaro Amador-Espejo, I. Irving Ruiz-Lopez, J. Paola Gibbens-Bandala, J. Raul Delgado-Macuil, Hector Ruiz-Espinosa
Summary: The study evaluated the impact of thermosonication on producing reduced fat cheese as an alternative to full-fat cheese. By selecting appropriate conditions for cheese making and minimizing fat content and treatment duration, low-fat cheeses were successfully prepared with promising results in terms of quality and sensory acceptability.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Engineering, Chemical
Muge Urgu-Ozturk, Figen Kaymak-Ertekin, Nurcan Koca
Summary: Reducing fat content and adding microparticulated protein during the production of cheese powder can improve its characteristics, decrease free fat content, and lipid oxidation degree. Cheese powders with reduced fat demonstrate enhanced wettability and dispersibility during storage, while the addition of microparticulated protein can promote fat reduction and improve overall impression.
Article
Food Science & Technology
Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou, Golfo Moatsou
Summary: The study found that heating conditions inducing denaturation of beta-lactoglobulin and leaving native alpha-lactalbumin were suitable for making clean-label Quark-type cheese, while homogenization was more effective for full-fat cheese. Treatment of whey proteins resulted in harder, springier, and less cohesive cheese, with effects varying based on heat treatment intensity and homogenization. Storage had minimal impact on composition and texture but did affect specific chemical components of the cheese.
Article
Food Science & Technology
Burcu Ozturk-Kerimoglu, Muge Urgu-Ozturk, Meltem Serdaroglu, Nurcan Koca
Summary: The study found that adding microparticulated whey protein to emulsified beef sausage formulations can reduce fat and energy content, increase protein content, improve emulsion stability, and processing yield. Although adding MWP leads to decreased hardness, chewiness, and adhesiveness, it does not negatively impact sensory acceptance and oxidative stability overall.
Article
Food Science & Technology
Sylwia Chudy, Agnieszka Makowska, Miroslawa Krzywdzinska-Bartkowiak, Michal Piatek, Marta Henriques, Ana Raquel Borges, David Gomes, Carlos Dias Pereira
Summary: The study found that the addition of microparticulated whey protein to reduced-fat cheese had little impact on the characteristics of the cheese and ground puffs, but did influence the characteristics of the puffs. Reduced-fat cheese without MPWP was shown to be the best raw material for producing microwave vacuum-dried puffs. Vacuum microwave drying is suggested as a promising solution for producing cheese puffs, with finely ground puffs also having potential as ingredients in food formulations.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Food Science & Technology
Tobias von Oesen, Mascha Treblin, Ingrid Clawin-Raedecker, Dierk Martin, Ronald Maul, Wolfgang Hoffmann, Katrin Schrader, Benjamin Wegner, Katja Bode, Ralf Zink, Sascha Rohn, Jan Fritsche
Summary: The aim of this study was to develop a LC-MS/MS method for quantifying individual whey proteins and validate it using a model cheese. Alpha-lactalbumin and beta-lactoglobulin were found to be resistant to proteolytic degradation during ripening, with no effect on the marker peptides. Most marker peptides showed good linearity, repeatability, and recovery rate. However, absolute quantification revealed differences in whey protein content depending on the marker peptide, suggesting further research is needed for valid quantification in different cheese types.
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
Engineering, Chemical
Ismael A. Encinas-Vazquez, Esther Carrillo-Perez, Abraham R. Martin-Garcia, Carmen L. Del-Toro-Sanchez, Enrique Marquez-Rios, Luis J. Bastarrachea, Jose C. Rodriguez-Figueroa
Summary: High-intensity ultrasound treatment of cheese whey enhances the biosynthesis of total exopolysaccharides concentration in kefir beverage and kefir grains biomass.
Article
Food Science & Technology
Agne Vasiliauskaite, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, Joana Salomskiene, Loreta Serniene, Mindaugas Malakauskas
Summary: Edible coatings with entrapped antimicrobial Lactobacillus helveticus were applied to acid-curd cheese to improve its quality. The coating effectively slowed down discoloration of the cheese and reduced yeast and mold counts during storage. The immobilized cells in the coating had no negative effect on viability and improved the flavor of the cheese.
Article
Chemistry, Applied
Chelsey Hinnenkamp, Baraem P. Ismail
Summary: The study hydrolyzed whey protein concentrate using trypsin and Protease M, showing that Protease M preferentially hydrolyzed alpha-lactalbumin while trypsin targeted beta-lactoglobulin. The two enzymes exhibited different specificity and produced peptides with varying hydrophobicity, but shared 9 bioactive peptides.
Article
Agriculture, Dairy & Animal Science
G. Rathod, J. K. Amamcharla
Summary: Milk protein concentrate (MPC) is a valuable ingredient that can improve viscosity and consistency when the whey proteins are converted into fibrils. In this study, the fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with the control model MPC.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Engineering, Chemical
Paraskevi Paximada, Martin Howarth, Bipro N. Dubey
Summary: This study investigated the possibility of producing low-fat cheddar cheeses using double emulsions enriched with proteins. The results showed that the addition of double emulsions improved the quality of the cheese and decreased the fat and salt content. The proposed fat-based emulsions with high encapsulation efficiencies of protein could have potential applications in many dairy and other food products.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Pediatrics
Marcia H. Monaco, Gabriele Gross, Sharon M. Donovan
Summary: The study showed that whey protein lipid concentrate (WPLC) can inhibit the infectivity of two strains of rotavirus (RV) which differ in their dependency on sialic acid for binding to cells, and it is more effective in reducing infectivity compared to whey protein concentrate (WPC).
FRONTIERS IN PEDIATRICS
(2021)
Article
Food Science & Technology
Ahmed R. A. Hammam, Rohit Kapoor, Prafulla Salunke, Lloyd E. Metzger
Summary: This study aimed to develop a process for producing Feta-type cheese from micellar casein concentrate (MCC) and determine the optimum protein content in MCC. The results showed that MCC with different protein levels can be used in the manufacture of Feta-type cheese, and increasing the protein content in MCC can improve the yield of Feta-type cheese.
Article
Agriculture, Dairy & Animal Science
Justina Mileriene, Loreta Serniene, Marta Henriques, David Gomes, Carlos Pereira, Kristina Kondrotiene, Neringa Kasetiene, Lina Lauciene, Dalia Sekmokiene, Mindaugas Malakauskas
Summary: The study aimed to improve the shelf life of Eastern European acid-curd cheese by applying an antimicrobial protein-based edible coating with Chinese cinnamon bark extract. The coating effectively extended the shelf life of the cheese and reduced the growth of yeasts and molds. Different packaging conditions showed varying effects on the cheese, but the sensory properties were similar across all samples.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Michela Verni, Anna Vekka, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda
Summary: This study investigated the effectiveness of using bread as a substrate for gamma-aminobutyric acid (GABA) biosynthesis and proposed a valorization strategy for surplus bread within the food chain. The results showed that fermentation of surplus bread by lactic acid bacteria (LAB) produced high concentrations of GABA in the slurry, which could be used as an ingredient in bread making and improved its nutritional properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Nutrition & Dietetics
Francesco Maria Calabrese, Giuseppe Celano, Caterina Bonfiglio, Angelo Campanella, Isabella Franco, Alessandro Annunziato, Gianluigi Giannelli, Alberto Ruben Osella, Maria De Angelis
Summary: Calorie-restrictive dietary interventions and physical activity regimens can reduce the progression of NAFLD, and there is a close relationship between liver function and gut microbiota.
Review
Green & Sustainable Science & Technology
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta, Maria De Angelis
Summary: Grapes, especially Vitis vinifera L., are widely cultivated and winemaking produces a large amount of waste. These residues are causing environmental and economic sustainability issues. To combat this, researchers are exploring ways to create high-value products from these waste materials. Grape pomace, a byproduct of winemaking, contains compounds like polyphenols, phenolic acids, resveratrol, and fiber that have antioxidant properties. Traditional uses of grape pomace include producing distillates and extracting tartaric acid and coloring substances, but newer applications include extracting antioxidants, using it as fermentation substrates and biomass for energy production, and extracting fiber for high-value bioactive product development. This article discusses the involvement of bioactive molecules from grape pomace in human biological functions and their applications in the agri-food sector.
Article
Biochemistry & Molecular Biology
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis
Summary: This study aimed to investigate the characteristics of a laboratory-made gluten-free bread supplemented with powdered extract from artichoke leaves. The results showed that the bread with artichoke extract had a lower glycemic index and higher antioxidant properties. Fecal fermentation experiments revealed that the bread with artichoke extract had higher levels of volatile organic compounds and could reduce the expression of inflammatory cytokines in cells. Overall, this preliminary study suggests that combining artichoke extract with sourdough technology could enhance the nutritional and healthy features of gluten-free bread.
Review
Biochemistry & Molecular Biology
Mohamad Khalil, Hala Abdallah, Danute Razuka-Ebela, Maria Calasso, Maria De Angelis, Piero Portincasa
Summary: Given the important role of gut microbiota in host homeostasis and energy balance, changes in its composition can lead to immune-mediated inflammatory disorders and increased intestinal permeability. Za'atar, a popular plant-based food in the Eastern Mediterranean region, contains antioxidant compounds and fiber that have shown health benefits in cardiovascular and metabolic diseases. Studies have also explored the effects of Za'atar on gut microbiota and gastrointestinal diseases, especially its polyphenols. However, more research is needed on the potential clinical applications of Za'atar as a nutraceutical in gastrointestinal disorders.
Article
Microbiology
Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: This study designed a carob-based yogurt-like product fermented with six lactic acid bacteria strains. The performances of the strains during fermentation and shelf life were assessed through microbial and biochemical characterization. Fermentation inhibited spoilage microorganisms and improved the sensory acceptability, while the control group showed an increase in yeasts. The combination of carob flour and fermentation with selected lactic acid bacteria strains is a sustainable and effective option to obtain safe and nutritious yogurt-like products.
Review
Food Science & Technology
Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Microalgae are unicellular microorganisms that live in aquatic environments. They have various nutritional and functional properties, including antioxidant, immunomodulatory, and anticancer effects. Although microalgae have high protein content, their use as food is often hindered by unpleasant color and flavor. Different strategies, such as extraction and fermentation, have been proposed to overcome these challenges, but more research is needed to find cost-effective pre-treatments that can utilize the whole biomass and enhance the overall nutritional value.
Article
Biochemistry & Molecular Biology
Giulia Vandoni, Federica D'Amico, Marco Fabbrini, Luigi Mariani, Sabina Sieri, Amanda Casirati, Lorenza Di Guardo, Michele Del Vecchio, Andrea Anichini, Roberta Mortarini, Francesco Sgambelluri, Giuseppe Celano, Nadia Serale, Maria De Angelis, Patrizia Brigidi, Cecilia Gavazzi, Silvia Turroni
Summary: Despite recent breakthroughs in melanoma treatment, overall survival rate remains low. This study characterizes a cohort of melanoma patients and identifies potential biomarkers for treatment response, such as obesity and specific gut microbiota and metabolites.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Andrea Torreggiani, Marzia Beccaccioli, Michela Verni, Valentina Cecchetti, Andrea Minisci, Massimo Reverberi, Erica Pontonio, Carlo Giuseppe Rizzello
Summary: The extract obtained from Trametes versicolor has shown strong antifungal activity, which can extend the shelf-life of baked goods. Sour bread made with the Trametes extract and sourdough has a longer mold-free shelf-life and less impact on the leavening performance, texture, and sensory features of bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello
Summary: The study improved the nutritional characteristics of the local barley cultivar Nure through sprouting and fermentation, and explored its potential as an ingredient in bread making. Sprouting led to a reduction in starch and dietary fibers, but an increase in phenolic compounds and protein bio-accessibility. Fermentation further enhanced the nutritional features of sprouted barley, by increasing the concentration of free amino acids and gamma-aminobutyric acid, and decreasing the phytic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Alice Costantini, Michela Verni, Federica Mastrolonardo, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Marco Gobbetti, Mario Breedveld, Suzan Bruggink, Kristof Lefever, Andrea Polo
Summary: This study found that the use of sourdough and fermentation time during the production of Pinsa Romana has a significant impact on its nutritional content. The Pinsa Romana made with sourdough and fermented for 48 hours at 16°C had the lowest predicted glycemic index, highest content of total peptides, total and individual free amino acids, and gamma-amino butyric acid (GABA). In addition, the inclusion of sourdough enhanced the bioavailability of protein-related end-products, including essential amino acids.
Article
Nutrition & Dietetics
Giuseppe Celano, Francesco Maria Calabrese, Giuseppe Riezzo, Benedetta D'Attoma, Antonia Ignazzi, Martina Di Chito, Annamaria Sila, Sara De Nucci, Roberta Rinaldi, Michele Linsalata, Mirco Vacca, Carmen Aurora Apa, Maria De Angelis, Gianluigi Giannelli, Giovanni De Pergola, Francesco Russo
Summary: Recent studies have further deepened the strong connection between gut microbiota and obesity. The effectiveness of the very-low-calorie ketogenic diet (VLCKD) in positively impacting host homeostasis has been measured, but little is known about its modification on the intestinal metabolome. This pilot study analyzed fecal and urinary metabolome in 25 obese patients undergoing VLCKD for eight weeks, revealing specific urinary and fecal metabolites that could be considered as a signature of partial restore toward host eubiosis.
Article
Biochemistry & Molecular Biology
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: Grape pomace, the major by-product of the wine industry, is rich in fibers and polyphenols but currently discarded or used for feed. This study explored the functional potential of grape pomace through fermentation with lactic acid bacteria (LAB). Optimal fermentation conditions were achieved by adjusting the percentage of pomace, pH, and supplementation with nitrogen and carbon sources, leading to the selection of the best performing LAB strain (Lactiplantibacillus plantarum T0A10). The resulting grape pomace sourdough exhibited high antioxidant and anti-inflammatory properties, making it a promising functional ingredient for bread making.
Editorial Material
Biotechnology & Applied Microbiology
Michela Verni, Carlo Giuseppe Rizzello
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Marco Montemurro, Michela Verni, Carlo Giuseppe Rizzello, Erica Pontonio
Summary: Plant-based milk alternatives have gained popularity due to their sustainable production and ability to meet the nutritional needs of consumers with cow milk allergies and lactose intolerance. This study used hemp flour and rice flour to create a lactose- and gluten-free yogurt-like product with suitable nutritional, functional, and sensory features. Fermentation with selected lactic acid bacteria improved the product's antioxidant properties, soluble fiber content, and sensory perception.