Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Gintare Zokaityte, Aura Kaminskaite, Ernestas Mockus, Dovile Klupsaite, Darius Cernauskas, Joao Miguel Rocha, Fatih Ozogul, Raquel P. F. Guine
Summary: The aim of this study was to assess respondents' opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) on the quality of wheat bread (WB). Fermentation of ECF with Lactiplantibacillus plantarum-No.122 was found to be suitable, improving the quality of WB and reducing acrylamide concentration. Most respondents had never eaten insects and would not choose them, but the overall acceptability of the tested WB was high.
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)
Review
Food Science & Technology
Miriam Regina Canesin, Cinthia Bau Betim Cazarin
Summary: Bread is a staple food in the human diet, and the bakery process involves the study of microbiological, nutritional, and technological aspects to improve the nutritional quality of bread products. Through the fermentation process, bread can have increased nutrient bioaccessibility and beneficial effects on consumer health.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Marco Montemurro, Marzia Beccaccioli, Giuseppe Perri, Carlo Giuseppe Rizzello, Massimo Reverberi, Erica Pontonio
Summary: In this study, a gluten-free sourdough using chestnut, carob, and hemp flours as mixed ingredients was developed. The fermentation process was optimized to maximize exopolysaccharides synthesis. The incorporation of this type-II sourdough in a rice/corn gluten-free bread recipe resulted in further improvements in structure, sensory, and nutritional properties.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Dovile Klupsaite, Vytaute Starkute, Egle Zokaityte, Darius Cernauskas, Ernestas Mockus, Evaldas Kentra, Rugile Sliazaite, Gabriele Abramaviciute, Paulina Sakaite, Vitalija Komarova, Ieva Tatarunaite, Sandra Radziune, Paulina Gliaubiciute, Monika Zimkaite, Julius Kunce, Sarune Avizienyte, Milena Povilaityte, Kotryna Sokolova, Joao Miguel Rocha, Fatih Ozogul, Elena Bartkiene
Summary: The study evaluated the effects of scalded and scalded-fermented rye wholemeal flour on the quality and acrylamide formation of semi-wheat-rye bread. Scalding increased the content of fructose, glucose, and maltose, while scalded fermentation increased the concentration of certain amino acids, including GABA. Addition of scalded and scalded-fermented flour influenced bread shape, mass loss, color coordinates, and hardness. Scalded-fermented flour improved bread color, flavor, acceptability, and delayed staling, but resulted in higher acrylamide levels compared to the control.
Article
Food Science & Technology
Wanjing Lai, Rui Cai, Kang Yang, Tianli Yue, Zhenpeng Gao, Yahong Yuan, Zhouli Wang
Summary: This study aimed to screen probiotic strains for effective patulin control during juice fermentation. Among the six LAB strains tested, Lactobacillus pentosus (DSM 20314) showed the highest efficiency in removing patulin in apple juice, detoxifying 53.14% of the mycotoxin within 24 hours. The results indicate the potential of these probiotic strains in controlling patulin during apple juice fermentation and digestion.
Article
Microbiology
Lauriane Mietton, Marie-Francoise Samson, Therese Marlin, Teddy Godet, Valerie Nolleau, Stephane Guezenec, Diego Segond, Thibault Nidelet, Dominique Desclaux, Delphine Sicard
Summary: This study assessed the impact of wheat varieties and leavening agents on bread quality. The results showed that sourdough breads had lower sugar and organic acids contents, higher soluble proteins content, and specific aroma profiles compared to yeast breads. Additionally, significant nutritional and organoleptic quality differences were found among different sourdough breads.
Article
Food Science & Technology
Alice Costantini, Alessio Da Ros, Olga Nikoloudaki, Marco Montemurro, Raffaella Di Cagno, Bernard Genot, Marco Gobbetti, Carlo Giuseppe Rizzello
Summary: This study assessed the influence of multiple factors on the in vitro starch and protein digestibility of leavened baked goods, and found that breads made with whole wheat, spelt, and rye flours through sourdough fermentation showed improved digestibility.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Melkam Dessalegn, Berhanu Andualem
Summary: This study screened lactic acid bacteria (LAB) and yeasts from ersho samples and found that sourdough starters made from these strains had better efficiency in bread production, resulting in improved nutrition, sensory, and microbial quality of the bread compared to bread made with commercial yeast only.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Michela Verni, Yaqin Wang, Heliciane Clement, Prabin Koirala, Carlo Giuseppe Rizzello, Rossana Coda
Summary: Faba bean flour has antifungal properties, and its fermented products show broad-spectrum inhibitory effects against fungi. Bioactive proteins and peptides are responsible for the antifungal activity. Using fermented faba bean as an ingredient in breadmaking can delay mold growth.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Fatmanur Poyraz, Dilara Yalmanci, Humeyra Ispirli, Enes Dertli
Summary: This study aimed to produce a standard bee bread by using different strains of fructophilic lactic acid bacteria (FLAB) and yeasts previously isolated from bee products. The bee bread produced from pollen with starter cultures showed improved characteristics compared to commercial bee bread, including microbial stability, physicochemical properties, total phenolic component amounts, in vitro digestibility, and amino acid profiles.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Dan Xu, Yulu Peng, Fengfeng Wu, Yamei Jin, Na Yang, Xueming Xu
Summary: This study aimed to improve the bread quality, especially the aroma, by using fermented cream-soy protein isolate (SPI) flavor. The results showed that the fermented cream-SPI flavor improved the texture of bread by increasing gas production and gluten strength, and enhanced the bread aroma by providing VOCs or precursor substances for VOC formation.
Article
Food Science & Technology
Xinlai Dou, Xuyang Ren, Qiumei Zheng, Yinyuan He, Mingshou Lv, Linlin Liu, Ping Yang, Yanlin Hao, Fenglian Chen, Xiaozhi Tang
Summary: This study investigated the characteristics of fermented rice bread and the mechanism by which fermentation improves its anti-staling ability. The results showed that fermentation increased the amylose content of rice flour, decreased the viscosity and gelatinization temperature, and partially hydrolyzed amylopectin. The crystallinity of starch decreased and the thermal characteristics of fermented rice starch were lower than rice starch. Fermented rice bread exhibited improved texture characteristics and the best anti-staling ability. These findings provide a theoretical basis for improving the shelf life of bread.
Article
Food Science & Technology
Elif Cakir, Muhammet Arici, Muhammed Zeki Durak
Summary: This study investigated the microbial and technological characteristics of barley-wheat flour breads made from hull-less barley sourdough with different wheat flour ratios. Breads with 25% and 50% barley mixture were found to be the best ratios for hull-less barley bread, while breads with starter culture showed higher volume and lower hardness. Increasing barley content resulted in higher a* values and lower b values in the breads, and breads with starter culture exhibited less yellow and red colors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Agricultural Engineering
Arash Moeini, Albert van Reenen, Willem Van Otterlo, Alessio Cimmino, Marco Masi, Paola Lavermicocca, Francesca Valerio, Barbara Immirzi, Gabriella Santagata, Mario Malinconico, Antonio Evidente
INDUSTRIAL CROPS AND PRODUCTS
(2020)
Article
Food Science & Technology
Anna Rita Bavaro, Mariaelena Di Biase, Amalia Conte, Stella Lisa Lonigro, Leonardo Caputo, Annamaria Cedola, Matteo Alessandro Del Nobile, Antonio Francesco Logrieco, Paola Lavermicocca, Francesca Valerio
Summary: The study examined the application of liquid sourdough fermentation using pseudo-cereal grains to produce exopolysaccharides as fat replacers in Italian Focaccia bread. The results demonstrated that this method could lead to products with reduced fat, increased protein, lowered glycemic index, improved texture, and preserved traditional sensory profile.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Enrico V. Perrino, Francesca Valerio, Ahmed Gannouchi, Antonio Trani, Giuseppe Mezzapesa
Summary: The study showed that the ecological context can influence the composition of essential oils in officinal wild plant species, highlighting the importance of understanding these aspects for optimal production of biologically active compounds in essential oils.
Article
Agronomy
Francesca Valerio, Giuseppe N. Mezzapesa, Ahmed Ghannouchi, Donato Mondelli, Antonio F. Logrieco, Enrico V. Perrino
Summary: This study analyzed the essential oils composition, antioxidant, and antimicrobial properties of four taxa of the Lamiaceae family in Apulia. The essential oils from S. montana and T. capitata showed the strongest antimicrobial activity, while S. fruticosa exhibited weaker antibacterial effects. These plant species can be promising sources of bioactive compounds for use as biopreservatives in bread and bakery products.
Article
Plant Sciences
Enrico V. Perrino, Francesca Valerio, Shaima Jallali, Antonio Trani, Giuseppe N. Mezzapesa
Summary: This study evaluated the effects of ecology and climate on the composition of essential oils from two officinal wild plant species from Apulia, showing that the ecological context may influence their EO composition and yield chemotypes different from those reported in the literature. Satureja cuneifolia and Thymus spinulosus can be considered good sources of phytochemicals for organic agriculture due to the presence of thymol and alpha-pinene, suggesting a potential use in food, pharmacy, cosmetics, and perfumery industries.
Article
Microbiology
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Palmira De Bellis, Stella Lisa Lonigro, Paola Lavermicocca, Florence Postollec, Francesca Valerio
Summary: This study determined the growth parameters of four Lacticaseibacillus paracasei strains and developed models to predict their growth in cabbage. The study demonstrates the potential of predictive microbiology in optimizing food fermentation processes.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Palmira De Bellis, Massimo Ferrara, Anna Rita Bavaro, Vito Linsalata, Mariaelena Di Biase, Biagia Musio, Vito Gallo, Giuseppina Mule, Francesca Valerio
Summary: Lactic acid bacteria can produce exopolysaccharides (EPS) with technological and functional properties for the food sector. This study focused on the characterization of high EPS-producing strain W. cibaria C43-11 in the presence of sucrose, compared to a low-producing strain C2-32, and investigated the genetic regulatory elements responsible for the modulation of dextransucrase (dsr) gene expression. NMR analysis revealed the composition of the EPS produced by C43-11 strain, which consists of a linear scaffold with glycosidic linkages and branches. Molecular analysis showed differences in the regulatory regions of dsr genes between the two strains. The upregulation of dsr gene in C43-11 strain resulted in a high accumulation of EPS. This study provides a new perspective for investigating the regulatory mechanism of EPS production.
Article
Agronomy
Francesca Casella, Maurizio Vurro, Francesca Valerio, Enrico Vito Perrino, Giuseppe N. Mezzapesa, Angela Boari
Summary: The study showed that thirteen essential oils extracted from wild Lamiaceae species have herbicidal activity against different plant seeds and leaves. One of the oils from Thymbra capitata inhibited cress germination and reduced chlorophyll and carotenoid content in lambsquarters leaves. Some oils also inhibited tomato radicle elongation and broomrape seed germination. Certain components of the oils, such as alpha-terpinene and p-cymene, were correlated with the inhibition of seed germination and radicle elongation. These findings suggest that these essential oils or their components could be potential herbicides and contribute to new weed control strategies.
Article
Food Science & Technology
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Summary: The application of mathematical modeling in studying sourdough fermentation processes can help optimize the conditions necessary for the growth and metabolism of lactic acid bacterial strains. In this study, the growth parameters and metabolite patterns of Lactiplantibacillus plantarum ITM21B in liquid sourdough were determined, and a predictive model was developed to simulate the strain's performance under different scenarios.
Article
Biotechnology & Applied Microbiology
Francesca Anna Ramires, Anna Rita Bavaro, Isabella D'Antuono, Vito Linsalata, Leone D'Amico, Federico Baruzzi, Loris Pinto, Annamaria Tarantini, Antonella Garbetta, Angela Cardinali, Gianluca Bleve
Summary: Onion skins, recycled as organic fertilizers, can be used as a substrate in environmentally friendly bioprocesses to recover valuable bioactive compounds and food ingredients. A bioprospecting method was employed to examine the growth ability of bacterial and yeast strains on onion skins as a unique nutrient source. Fermented onion skins were also investigated as an affordable source of microbial enzymes.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)