Food Technology and Biotechnology最新文献

{"title":"Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation.","authors":"Burcu Emine Tefon Öztürk,&nbsp;Berfin Eroğlu,&nbsp;Eda Delik,&nbsp;Mustafa Çiçek,&nbsp;Esra Çiçek","doi":"10.17113/ftb.61.01.23.7789","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7789","url":null,"abstract":"<p><strong>Research background: </strong>Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hop (<i>Humulus lupulus</i> L.), madimak (<i>Polygonum cognatum</i>) and hawthorn (<i>Crataegus monogyna</i>) were used for the fermentation of kombucha beverages, and the bioactivity of these beverages was investigated extensively.</p><p><strong>Experimental approach: </strong>The microbiological profile, bacterial cellulose formation, antibacterial, antiproliferative and antioxidant activities, sensory properties, total phenolic content and flavonoid content of kombucha beverages were investigated. Liquid chromatography-coupled mass spectrometry analysis was used to identify and quantify specific polyphenolic compounds in the samples.</p><p><strong>Results and conclusions: </strong>According to the results, the hawthorn-flavoured kombucha, which has lower free radical scavenging activity than the other samples, came into prominence in terms of sensory properties. All examined kombucha beverages showed a strong cytotoxic effect on Mahlavu and HCT116 cell lines, but only the madimak-flavoured kombucha sample, which had a higher total phenolic/flavonoid content, had antibacterial activity against all microorganisms used in the study.</p><p><strong>Novelty and scientific contribution: </strong>Considering the results of this study, madimak could be an effective herb for the development of new kombucha beverages, although its sensory properties still need to be improved. This study contributes to science in terms of producing new fermented beverages with improved beneficial health effects.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"127-137"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187572/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Soluble Dietary Fibre on Exercise Performance and Perception of Fatigue in Young Basketball Players","authors":"Edin Hadžić, Antonio Starcevic, Tomislav Rupčić, Jurica Zucko, Toni Čvrljak, Ira Renko, Damir Knjaz, Dario Novak","doi":"10.17113/ftb.61.03.23.8124","DOIUrl":"https://doi.org/10.17113/ftb.61.03.23.8124","url":null,"abstract":"Research background. In this study, we investigated the effects of soluble dietary fibre on improving neuromuscular and cardiovascular endurance and perception of fatigue in a closely monitored group of basketball players. Prebiotics have been sidelined in sports nutrition and their effect on performance remains poorly investigated and understood. Experimental approach. Eighteen healthy male basketball players were divided into two groups; one received 17 g/day of soluble dietary fibre (Nutriose®) for four weeks and the other group received placebo. Their morphological characteristics, neuromuscular and cardiovascular endurance, and rating of perceived exertion according to the rating of perceived exertion (RPE) scale were assessed. Measurements were taken before supplementation and after four weeks of supplementation. Faecal samples were collected from all participants immediately before and after the supplementation period, their total DNA extracted and sent for amplicon sequencing. Results and conclusions. In this study, fibre had no statistically significant effect on the vertical-type explosive power, no statistically significant effect on sprint-type explosive power, nor on aerobic and anaerobic endurance in the experimental group. Soluble fibre had a statistically significant effect on reducing the rating of perceived exertion of basketball players during the competitive part of the season (RPE 7.27±0.04 versus 8.82±0.81). This was confirmed by two-way ANOVA with replication, which showed that within-group interaction (p=0.0193), before and after dietary intake (p=0.0049), and between-group interaction before and after dietary intake (p=0.0313) had a significant effect on the result. The overall conclusion of the study is that soluble dietary fibre supplementation does not improve neuromuscular and cardiovascular endurance over a 4-week period. However, fibre supplementation could have a significant effect on reducing the rating of perceived exertion, as shown by the statistics. Both amplicon sequencing and subsequent bioinformatics results suggest that this could be the result of the beneficial effect on the intestinal microbiota and its metabolites. Novelty and scientific contribution. This work highlights the importance of prebiotics in sports nutrition. Dietary fibre has been a neglected component of sports nutrition. This study demonstrated a statistically significant positive effect on the perception of fatigue, highlighting the need for further studies in this direction.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"2016 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134890136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts.","authors":"Mia Kurek,&nbsp;Maja Repajić,&nbsp;Mario Ščetar,&nbsp;Lea Radošević,&nbsp;Sandra Pedisić,&nbsp;Zdenka Pelaić,&nbsp;Branka Levaj,&nbsp;Kata Galić","doi":"10.17113/ftb.60.04.22.7691","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7691","url":null,"abstract":"<p><strong>Research background: </strong>Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce.</p><p><strong>Experimental approach: </strong>The effect of novel coatings on colour, fat absorption, phenolic and sugar content, and acrylamide formation in deep-fat-fried fresh-cut potatoes was evaluated. Extracts of olive and nettle leaves were incorporated in carboxymethyl cellulose (CMC) and gum arabic, used as coatings for potatoes and applied before frying. This aimed to improve the nutritional quality of deep-fat-fried fresh-cut potatoes.</p><p><strong>Results and conclusions: </strong>Enrichment of the edible coatings with extracts resulted in a significant change in the visible colour of the potatoes before frying. Significant effect of the extract amount on the sensory characteristics of potatoes was also observed. Most importantly, the perception of characteristic potato odour and taste was not significantly affected by the coating. Although higher amounts of the extract (1.5%) resulted in higher phenolic mass fraction in fried potatoes, the sensory scores decreased. After frying, fat mass fraction in the coated potatoes was reduced by about 15% compared to the uncoated samples. The type of extract affected the total sugar mass fraction in fried potatoes, which was lower in the samples with coatings enriched with olive leaf than in those with nettle leaf. Only gum arabic coating had a reducing effect on acrylamide mass fraction by 17%. Based on all the obtained results, CMC and gum arabic coatings did not influence sensory properties, so they can be recommended as carriers of functional compounds or as a frying pre-treatment for potatoes with favourable effect on fat and acrylamide content.</p><p><strong>Novelty and scientific contribution: </strong>The knowledge obtained in this study can be exploited for preparation of coatings with functional compounds used as a pre-treatment for fried food with favourable effect on fat and acrylamide content.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"520-532"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901339/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10766177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Increasing Antioxidant Activity in Food Waste Extracts by β-Glucosidase.","authors":"Farahnaz Karami,&nbsp;Mohammad Ghorbani,&nbsp;Alireza Sadeghi Mahoonak,&nbsp;Alireza Pourhossein,&nbsp;Ahmad Bagheri,&nbsp;Reza Khodarahmi","doi":"10.17113/ftb.60.04.22.7443","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7443","url":null,"abstract":"<p><strong>Research background: </strong>Food by-products such as onion peels and olive leaves are rich in bioactive compounds applicable as natural and low-cost sources of antioxidants. Still, these compounds mainly exist in glycosylated form. Often, hydrolysis of glycoside compounds increases their antioxidant activity and health benefits. However, not many studies have been done concerning the β-glucosidase effect, specifically from <i>Aspergillus niger</i>, on glycosylated compounds within these by-products. Also, changes in the antioxidant activity of the mentioned by-products under the effect of β-glucosidase have not been reported yet. Therefore, this study considers the effect of <i>A. niger</i> β-glucosidase on glucoside compounds and the antioxidant activity of onion peel and olive leaf extracts.</p><p><strong>Experimental approach: </strong>The antioxidant activity of the extracts was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. Also, glucose, total phenolic and flavonoid contents were measured. Moreover, TLC and HPLC analyses were performed before and after the enzymatic hydrolysis.</p><p><strong>Results and conclusions: </strong>The obtained results showed an increase in the extract antioxidant activity after treatment. Also, β-glucosidase increased the glucose content of the extracts. The thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) results showed the β-glucosidase efficacy to hydrolyze quercetin glucosides in onion peel extract, and the quercetin concentration increased from (0.48±0.04) mg/mL in the untreated extract to (1.26±0.03) mg/mL in the treated extract (0.5% <i>m</i>/<i>V</i>) after 3 h of enzymatic hydrolysis at 45 °C. Also, the content of quercetin-3-O-glucoside increased considerably from (1.8±0.1) to (54±9) µg/mL following the enzyme treatment. Moreover, oleuropein in olive leaf extract (1% <i>m</i>/<i>V</i>) was hydrolyzed completely from (0.382±0.016) to 0 mg/mL by β-glucosidase for 24 h at 50 °C.</p><p><strong>Novelty and scientific contribution: </strong>This study showed that <i>A. niger</i> β-glucosidase, as a stable enzyme, hydrolyzed quercetin and oleuropein glycosides in onion peel and olive leaf extracts. Thus, <i>A. niger</i> β-glucosidase is a good candidate for processing the food waste and extracting valuable bioactive compounds. Also, the treated extracts with higher antioxidant and biological activity, and without bitter taste can be applicable as potent, natural and cost-effective antioxidants in the food industry.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"458-468"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901336/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Colorimetric Paper-Based Dual Indicator Label for Real-Time Monitoring of Fish Freshness.","authors":"Bambang Kuswandi,&nbsp;Faridatul Hasanah,&nbsp;Dwi Koko Pratoko,&nbsp;Nia Kristiningrum","doi":"10.17113/ftb.60.04.22.7588","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7588","url":null,"abstract":"<p><strong>Research background: </strong>Fish freshness and quality monitoring are of high importance for consumers, retailers and fishing industry. Therefore, developing novel approaches that are simple, fast, non-destructive and inexpensive to monitor fish freshness in real time is of great value. One alternative is using Intelligent or smart packaging to monitor the freshness or conditions of packaged fish.</p><p><strong>Experimental approach: </strong>On-package dual indicator label based on paper-based pH sensors was developed for real-time monitoring of the milkfish (<i>Chanos chanos</i>) freshness. The paper-based pH sensor was prepared using bromocresol purple (BCP) and bromothymol blue (BTB) that were immobilized onto a filter paper by dip coating. Herein, the fish degradation could be monitored visually by the dual indicator label, where the BCP changes from yellow to pink, then finally to purple, while the BTP changes from orange to green-yellow, and finally to green-blue to indicate fresh, medium fresh or spoiled product, respectively.</p><p><strong>Results and conclusion: </strong>The label responds to the pH change caused by the fish degradation and the colour of dual indicator changes to show the fish freshness at room temperature and chiller conditions. This pH change was followed by changes in the other parameters related to fish freshness, such as total volatile basic nitrogen (TVBN), total viable count (TVC), texture and odour. The threshold of fish spoilage at room temperature was observed at 8 h and under chiller conditions at 7 days when the deterioration time point was indicated by the colour changes. Thus, it can be concluded that the dual indicator label can be applied as a simple and low-cost on-package active label for fish freshness monitoring.</p><p><strong>Novelty and scientific contribution: </strong>Increasing consumer concerns about quality and safe food worldwide has boosted the search for a novel approach to food monitoring. In this work, a simple and practical on-package dual indicator label for real-time monitoring of fish freshness was developed. The colorimetric pH sensor was obtained simply by dip-coating of filter paper, yet it enables easy and accurate detection of fish spoilage with the naked eye. Similarly, the dual indicator label changes colour for other freshness parameters, such as TVBN, TVC, texture and odour.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"499-508"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901331/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10766176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine.","authors":"Sara Jaquelina Longhi,&nbsp;María Carolina Martín,&nbsp;María Gabriela Merín,&nbsp;Vilma Inés Morata de Ambrosini","doi":"10.17113/ftb.60.04.22.7777","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7777","url":null,"abstract":"<p><strong>Research background: </strong>Wine yeasts are a heterogeneous microbial group with high enzymatic potential that makes them a useful tool in winemaking. With a better understanding of their oenological properties, selection procedures can be optimised to obtain more efficient strains. The present study aims to isolate and select yeasts from wine grape surface by studying their production of enzymes that hydrolyse plant cell wall polymers and by linking them to different technological parameters and antioxidant activity of wines.</p><p><strong>Experimental approach: </strong>Yeasts that are able to produce carbohydrolases and related enzymes of oenological importance were firstly selected on plates and subsequently identified. Then, a secondary selection of yeasts was carried out according to technological effects of their extracellular enzyme extracts on short macerations. In this way, the colour extraction, total polyphenol content, clarification, filterability and antioxidant activity were studied. This approach makes it possible to correlate the microorganism capacity to produce cell wall-depolymerizing enzymes with their technological effects.</p><p><strong>Results and conclusions: </strong>From 366 isolates, 96 strains (26.2%) showed at least one of the polysaccharidase activities and 55 strains (57.3%) of them exhibited activities of multiple enzymes that degrade plant cell wall polymers. Sixteen strains were selected and identified as <i>Aureobasidium</i>, <i>Candida, Debaryomyces</i>, <i>Hanseniaspora, Metschnikowia, Pichia, Saccharomyces</i> and <i>Torulaspora</i>. Pectinolytic enzymes had the highest hydrolytic activity. <i>Aureobasidium pullulans</i> had a broader enzyme blend and higher activity, dominated by pectinases and followed by xylanases and cellulases. Moreover, the <i>Torulaspora delbrueckii</i> m7-2 strain produced high amounts of polysaccharidase and this was strain-dependent. Strains that produced enzyme extracts with a wide range of activities that were also the highest, also had the best chromatic and technological properties. Cluster analysis confirmed that <i>A. pullulans</i> R-22, m11-2, m86-1 and m86-2 and <i>T. delbrueckii</i> m7-2 could be correlated with a better effect on filterability, clarification and extraction of bioactive compounds, encouraging future studies regarding their application in winemaking.</p><p><strong>Novelty and scientific contribution: </strong>The study of yeast multi-enzymatic systems impacting the grape maceration process enables a proper selection criterion for wine yeasts to improve colour extraction, technological parameters and antioxidant activity of Malbec wine. This work shows that <i>A. pullulans</i> and <i>T. delbruekii</i> have a high enzymatic potential for oenological purposes.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"556-570"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901332/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10824638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation.","authors":"Marcos Aurélio Dahlem Júnior,&nbsp;Wendell Dall Agnol,&nbsp;Natália Neitzke,&nbsp;Adriani Cristina Felipe Dos-Santos,&nbsp;Vanessa Mendonça Esquerdo,&nbsp;Daniel Neutzling Lehn,&nbsp;Luiz Antonio de Almeida Pinto,&nbsp;Claucia Fernanda Volken de Souza","doi":"10.17113/ftb.60.04.22.7451","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7451","url":null,"abstract":"<p><strong>Research background: </strong>Cheese whey and whey permeate are dairy industry by-products usually sent to effluent treatment or incorrectly disposed in the environment, generating costs for the production of dairy products and environmental problems due to the high organic load. Cheese whey and whey permeate can be reused as wall materials to form chia oil microcapsules, which act as a barrier to prooxidants. This study aims to develop an encapsulation method by spray-drying to protect chia oil using dairy by-products as wall materials.</p><p><strong>Experimental approach: </strong>We evaluated cheese whey, whey permeate and mixtures of <i>m</i>(cheese whey):<i>m</i>(whey permeate)=50, 70 and 80% as encapsulating agents with the spray-drying process. Initially, we characterized the chia oil and encapsulating materials. Chia oil emulsions were prepared using the encapsulating materials and an emulsifier. The stability of the emulsions was evaluated by creaming index, and they were characterized according to size distribution and polydispersity index. Emulsions were encapsulated in a spray dryer with inlet and outlet air temperature at 125 and 105 °C, respectively. After encapsulation, we assessed the oxidative degradation of chia oil over 30 days of storage by determining the peroxide index.</p><p><strong>Results and conclusions: </strong>Emulsions presented creaming index between 51 and 83% in all formulations, and the oxidative stability of microencapsulated chia oil was significantly higher than that of free chia oil after 30 days. Wall material combination affected both encapsulation efficiency and oxidation protection. The cheese whey and whey permeate (8:2) mixture exhibited the highest encapsulation efficiency (70.07%) and ability to protect the chia seed oil. After 30 days, the peroxide value was below the maximum limit considered safe for human consumption.</p><p><strong>Novelty and scientific contribution: </strong>According to these results, dairy by-products can be used for encapsulation of oxidation-sensitive oils. This represents an alternative use for dairy by-products, which otherwise are discarded and can impact the environment due to their high organic load. Our findings suggest that dairy by-products can be effectively used as wall materials to generate value-added products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"449-457"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901334/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin.","authors":"Miljana Djordjević,&nbsp;Rita Ambrus,&nbsp;Nikola Maravić,&nbsp;Senka Vidović,&nbsp;Dragana Šoronja-Simović,&nbsp;Jovana Petrović,&nbsp;Zita Šereš","doi":"10.17113/ftb.60.04.22.7734","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7734","url":null,"abstract":"<p><strong>Research background: </strong>By tailoring dietary fibre's structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibre, inulin and sucrose for their potential application as food excipients.</p><p><strong>Experimental approach: </strong>Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibre, inulin and sucrose as less energy-consumptive and less destructive approach than long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, intermolecular bonds and presence of functional groups, crystallinity and thermal properties, before and after the short-time micronization.</p><p><strong>Results and conclusions: </strong>Particle size was successfully reduced to micron-scale already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity or present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed in modified sugar beet fibre with slightly wider particle size distribution than in other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization, which is favourable for their further application as excipients in the food matrix.</p><p><strong>Novelty and scientific contribution: </strong>The corresponding research reports the short-time micronization impact on sugar beet fibre and modified sugar beet fibre, inulin and sucrose for the first time, hence contributing to the widening of their application as excipients in diverse products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"543-555"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901335/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing.","authors":"Sanja Stojanović,&nbsp;Jelena Stepanović,&nbsp;Bojana Špirović Trifunović,&nbsp;Nataša Duduk,&nbsp;Biljana Dojnov,&nbsp;Bojan Duduk,&nbsp;Zoran Vujčić","doi":"10.17113/ftb.60.04.22.7521","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7521","url":null,"abstract":"<p><strong>Research background: </strong>Inulinases are used for fructooligosaccharide production and they are of interest for both scientific community and industry. Black aspergilli represent a diverse group of species that has use for enzyme production, in particular some species are known as potent inulinase producers. Finding new potential producers from the environment is as important as improving the production with known strains. Safe use of enzymes produced by aspergilli in food industry is placed ahead of their benefit for inulinase production.</p><p><strong>Experimental approach: </strong>Here we show a specific approach to finding/screening of newly isolated fungal inulinase producers that combines a newly developed screening method and an equally important assessment of the toxigenic potential of the fungus. In this study 39 black aspergilli collected from different substrates in Serbia were identified and assessed for inulinase production.</p><p><strong>Results and conclusions: </strong>The most common species were <i>Aspergillus tubingensis</i> (51.2%), followed by <i>A. niger</i> (23.1%), <i>A. welwitschiae</i> (23.1%) and <i>A. uvarum</i> (2.6%). The isolates for inulinase production were selected using a cheap and easy, fast and non-hazardous alternative inulinase screening test developed in this work. Enzymatic activity of selected inulinase-producing strains was confirmed spectrophotometrically. Since some <i>A. niger</i> and <i>A. welwitschiae</i> strains are able to produce mycotoxins ochratoxin A (OTA) and fumonisins (FB), the toxigenic potential of selected inulinase producers was assessed analytically and genetically. Fungal enzyme producer can be considered safe for use in food industry only after comparing the results of both approaches for investigating toxic potential, the direct presence of mycotoxins in the enzyme preparation (analytically) and the presence of mycotoxin gene clusters (genetically). In some strains the absence of OTA and FB production capability was molecularly confirmed by the absence of complete or critical parts of biosynthetic gene clusters, respectively. The two best inulinase producers and mycotoxin non-producers (without mycotoxin production capability as additional safety) were selected as potential candidates for further development of enzyme production.</p><p><strong>Novelty and scientific contribution: </strong>The presented innovative approach for the selection of potential fungal enzyme producer shows that only non-toxigenic fungi could be considered as useful in food industry. Although this study was done on local isolates, the approach is applicable globally.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"421-433"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901338/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10824639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of a High-Fat/Cholesterol Diet on the Intestine of Rats Were Attenuated by <i>Sparassis latifolia</i> Polysaccharides.","authors":"Xin Wei,&nbsp;Yuan Gao,&nbsp;Feier Cheng,&nbsp;Shaojun Yun,&nbsp;Mingchang Chang,&nbsp;Jinling Cao,&nbsp;Yanfen Cheng,&nbsp;Cuiping Feng","doi":"10.17113/ftb.60.04.22.7561","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7561","url":null,"abstract":"<p><strong>Research background: </strong><i>Sparassis latifolia</i> polysaccharides can regulate lipids and cholesterol in serum and liver. However, little is known about the regulation mechanism of the polysaccharides on cholesterol metabolism and especially the causal relationship with gut microbiota regulation. This study will provide a theoretical basis for the cholesterol-lowering mechanism of <i>S. latifolia</i> polysaccharides and further development of functional foods.</p><p><strong>Experimental approach: </strong>In this study, we investigated how the regulation mechanism of <i>Sparassis latifolia</i> polysaccharides affects intestinal cholesterol metabolism in high-fat and high-cholesterol diet-fed rats. Briefly, enzymatic colorimetric microplate assay was used to determine the concentration of faecal bile acid. Gas chromatography-mass spectrometry was used to detect the content of cholesterol and alcohol in faeces. Haematoxylin and eosin staining method was applied to observe the changes in the structure of the small intestine tissue. The related gene expressions in jejunum and ileum were detected by real-time fluorescent quantitative polymerase chain reaction. The related protein expressions in jejunum were studied by using Western blot. High-throughput sequencing was used to detect the intestinal flora changes of the caecal contents. Gas chromatography-mass spectrometry was applied to detect the concentration of short-chain fatty acids in the caecal content.</p><p><strong>Results and conclusions: </strong>The results showed that <i>Sparassis latifolia</i> polysaccharides could improve the intestinal morphological structure and physiological indices in rats fed high-fat and high-cholesterol diet. Moreover, it could improve intestinal cholesterol metabolism disorder induced by high-fat and high-cholesterol diets <i>via</i> the reduction of the expression of HMGCR, NPC1L1, ACAT2, MTP, ASBT and IBABP mRNA or protein, increasing <i>ABCG8</i> mRNA expression. In addition, it could also increase the relative abundance of <i>Bacteroides</i>, <i>Butyricicoccus</i>, <i>Parabacteroides</i>, <i>Parasutteerella</i> and <i>Alloprevotella</i> and the short-chain fatty acid concentration, to comprehensively regulate the intestinal cholesterol metabolism. The metabolomics analysis found that <i>Sparassis latifolia</i> polysaccharides could affect lipid, carbohydrate and other related metabolites. Some biomarkers associated with cholesterol metabolism correlated significantly with the abundance of specific intestinal microbiota.</p><p><strong>Novelty and scientific contribution: </strong>These findings indicate that <i>Sparassis latifolia</i> polysaccharides could attenuate intestinal cholesterol metabolism disorder, correlating with modulating gut microbiota and improving host metabolism. They provide theoretical support for the development of <i>Sparassis latifolia</i> as a new food resource.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"60 4","pages":"469-487"},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901340/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}