Food Technology and Biotechnology最新文献

{"title":"Development and Comparison of Alternative Methods for the Purification of Adalimumab Directly from Harvested Cell Culture Fluid.","authors":"Dorottya Vaskó, Júlia Domján, Bence Szűcs, László Bakk, Péter Hajdinák, György Marosi, Zsombor K Nagy, Edit Hirsch, Csaba Fehér","doi":"10.17113/ftb.61.03.23.8094","DOIUrl":"10.17113/ftb.61.03.23.8094","url":null,"abstract":"<p><strong>Research background: </strong>Protein A affinity chromatography is a well-established method currently used in the pharmaceutical industry. However, the high costs usually associated with chromatographic separation of protein A and the difficulties in continuous operation make the investigation of alternative purification methods very important.</p><p><strong>Experimental approach: </strong>In this study, extraction/back-extraction and precipitation/dissolution methods were developed and optimised. They were compared with protein A and cation exchange chromatography separations in terms of yield of monoclonal antibody (mAb) and amount of residual impurities, such as DNA and host cell proteins, and amount of mAb aggregates. For a comprehensive comparison of the different methods, experiments were carried out with the same cell-free fermentation broth containing adalimumab.</p><p><strong>Results and conclusions: </strong>Protein A and cation exchange chromatographic separations resulted in high yield and purity of adalimumab. The precipitation-based process resulted in high yield but with lower purity. The extraction-based purification resulted in low yield and purity. Thus, the precipitation-based method proved to be more promising than the extraction-based method for direct purification of adalimumab from harvested cell culture fluid.</p><p><strong>Novelty and scientific contribution: </strong>Although alternative purification methods may offer the advantages of simplicity and low-cost operation, further significant improvements are required to compete with the performance of chromatographic separations of adalimumab from true fermentation broth.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666952/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43643012","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":"Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.","authors":"Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina, Bogdan Goranov","doi":"10.17113/ftb.61.03.23.7843","DOIUrl":"10.17113/ftb.61.03.23.7843","url":null,"abstract":"<p><strong>Research background: </strong>There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances.</p><p><strong>Experimental approach: </strong>Two new formulations were developed to eliminate the use of eggs and alter the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products.</p><p><strong>Results and conclusions: </strong>The results indicate an inversely proportional relationship between the relative mass of the dough and physical parameters (density, volume and height) of all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow than the control sample. In terms of texture characteristics, the new formulations had a profile close to the control.</p><p><strong>Novelty and scientific contribution: </strong>Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. The study targets an approach where new products with enhanced functional characteristics are presented.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10666944/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68240810","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":"Enzymatic Pretreatment of Plant Cells for Oil Extraction.","authors":"Hanna Vovk,&nbsp;Kwankao Karnpakdee,&nbsp;Roland Ludwig,&nbsp;Tamara Nosenko","doi":"10.17113/ftb.61.02.23.7896","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7896","url":null,"abstract":"<p><p>Oil from oilseeds can be extracted by mechanical extraction (pressing), aqueous extraction, or by extraction with organic solvents. Although solvent extraction is the most efficient method, organic solvents are a potential hazard to the life and health for workers as well as to the environment, when solvent vapours are released and act as air pollutant with a high ozone-forming potential. Pressing is safer, environmentally friendly, and it preserves valuable natural components in the resulting oils. The problems associated with pressing are the high energy consumption and the lower yield of oil extraction, because the applied mechanical force does not completely destroy the structural cell components storing the oil. In seed cells, the oil is contained in the form of lipid bodies (oleosomes) that are surrounded by a phospholipid monolayer with a protein layer on the surface. These lipid bodies are further protected by the seed cell walls consisting mainly of polysaccharides such as pectins, hemicelluloses and cellulose, but also of glycoproteins. The use of hydrolases to degrade these barriers is a promising pretreatment strategy to support mechanical extraction and improve the oil yield. It is advisable to use a combination of enzymes with different activities when considering the multicompartment and multicomponent structure of oilseed cells. This article gives an overview of the microstructure and composition of oilseed cells, reviews enzymes capable of destroying oil containing cell compartments, and summarizes the main parameters of enzymatic treatment procedures, such as the composition of the enzyme cocktail, the amount of enzyme and water used, temperature, pH, and the duration of the treatment. Finally, it analyzes the efficiency of proteolytic, cellulolytic and pectolytic enzyme pretreatment to increase the yield of mechanically extracted oil from various types of vegetable raw materials with the main focus on oilseeds.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339733/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10184786","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":"Thymol-Loaded Polymeric Nanoparticles Improve the Postharvest Microbiological Safety of Blueberries.","authors":"Syarifah Ab Rashid,&nbsp;Woei-Yenn Tong,&nbsp;Chean-Ring Leong,&nbsp;Wen-Nee Tan,&nbsp;Chee-Keong Lee,&nbsp;Mohd Razealy Anuar,&nbsp;Siew-Hway Teo,&nbsp;Siti Khalida Abdull Lazit,&nbsp;Jun-Wei Lim,&nbsp;Nur Amiera Syuhada Rozman","doi":"10.17113/ftb.61.02.23.7595","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7595","url":null,"abstract":"<p><strong>Research background: </strong>The presence of <i>Yersinia enterocolitica</i> on raw food products raises the concern of yersiniosis as most of the berries are consumed raw. This is a challenging issue from the food safety aspect since it could increase the occurrence of foodborne diseases among humans. Thus, it is crucial to implement an effective sanitation before the packaging.</p><p><strong>Experimental approach: </strong>This study aims to synthesize and characterize thymol-loaded polyvinyl alcohol (Thy/PVA) nanoparticles as a sanitizer for postharvest treatment of blueberries. Thy/PVA nanoparticles were characterized by spectroscopic and microscopic approaches, prior to the analyses of antimicrobial properties.</p><p><strong>Results and conclusions: </strong>The diameter size of the nanoparticles was on average 84.7 nm, with a surface charge of -11.73 mV. Based on Fourier transform infrared (FTIR) measurement, the Thy/PVA nanoparticles notably shifted to the frequency of 3275.70, 2869.66, 1651.02 and 1090.52 cm^-1. A rapid burst was observed in the first hour of release study, and 74.9 % thymol was released from the PVA nanoparticles. The largest inhibition zone was displayed by methicillin-resistant <i>Staphylococcus aureus</i> (MRSA), followed by <i>Y. enterocolitica</i> and <i>Salmonella typhi</i>. However, amongst these bacteria, the inhibition and killing of <i>Y. enterocolitica</i> required a lower concentration of Thy/PVA nanoparticles. The treatment successfully reduced the bacterial load of <i>Y. enterocolitica</i> on blueberries by 100 %.</p><p><strong>Novelty and scientific contribution: </strong>Thymol is a plant-based chemical without reported adverse effects to humans. In this study, by using the nanotechnology method of encapsulation with PVA, we improved the stability and physicochemical properties of thymol. This nanoparticle-based sanitizer could potentially promote the postharvest microbiological safety of raw berries, which may become an alternative practice of food safety.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339727/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10184788","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 Occurrence of Folate Biosynthesis Genes in Lactic Acid Bacteria from Different Sources.","authors":"Fenny Amilia Mahara,&nbsp;Lilis Nuraida,&nbsp;Hanifah Nuryani Lioe,&nbsp;Siti Nurjanah","doi":"10.17113/ftb.61.02.23.7929","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7929","url":null,"abstract":"<p><strong>Research background: </strong>Lactic acid bacteria (LAB) are known to produce folate. However, this ability is highly strain-dependent. Folate synthesis in specific LAB strains is affected by the availability of folate, which can be consumed by other LAB under certain conditions. Moreover, differences in folate synthesis capabilities are related to the presence of folate biosynthesis-related genes and regulation of this pathway.</p><p><strong>Experimental approach: </strong>As basic information to better understand the regulation of folate biosynthesis among different LAB species and strains, folate biosynthetic genes were screened and identified in folate-producing and non-folate-producing LAB isolated from various local food sources in Indonesia. The extracellular folate productivity amounts of the isolates were analyzed using high-performance liquid chromatography with a diode array detector (HPLC-DAD).</p><p><strong>Results and conclusions: </strong>Eleven of the thirteen tested LAB isolates had all of the eight genes involved in folate biosynthesis (<i>folE</i>, <i>folQ</i>, <i>folB</i>, <i>folK</i>, <i>folP</i>, <i>folC₁</i>, <i>folA</i> and <i>folC₂</i>). Furthermore, these isolates produced extracellular folate ranging from 10.37 to 31.10 µg/mL. In contrast, two non-folate-producing isolates lacked several folate biosynthetic genes, such as <i>folQ</i>, <i>folP</i> and <i>folA</i>, which is possibly the reason for their inability to synthesize folate <i>de novo</i>. Phylogenetic tree construction revealed that the folate biosynthetic genes (excluding <i>folK</i> and <i>folP</i>) from six distinct species of folate-producing LAB isolates were monophyletic with homologous genes from other LAB species in the database.</p><p><strong>Novelty and scientific contribution: </strong>In this study, the distribution of folate biosynthetic genes in various LAB species was determined. The findings from this research support the use of folate biosynthesis marker genes in the genotypic screening for folate-producing LAB.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339729/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9881522","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":"Nutritional Improvement of Fresh Cheese with Microalga <i>Chlorella vulgaris</i>: Impact on Composition, Structure and Sensory Acceptance.","authors":"Rita Lousada Falcão,&nbsp;Valentina Pinheiro,&nbsp;Cátia Ribeiro,&nbsp;Isabel Sousa,&nbsp;Anabela Raymundo,&nbsp;Maria Cristiana Nunes","doi":"10.17113/ftb.61.02.23.7851","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7851","url":null,"abstract":"<p><strong>Research background: </strong>The production of foods fortified with bioactive ingredients has been recognized by food companies as a way to position their products in health food markets. The fortification of cheese represents a major challenge, due to the chemical and structural complexity of the cheese matrix, as well as the complexity of the biochemical reactions occurring during the fermentation and maturation processes. Microalgae are nutritious and sustainable food sources with important bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, chlorophylls, carotenoids, vitamins and minerals.</p><p><strong>Experimental approach: </strong>This work aims to study the impact of the 2 and 4 % microalga <i>Chlorella vulgaris</i> addition on the nutritional composition, bioactivity, structure and sensory profile of quark and cream cheese, both probiotic fermented products. Texture profile analysis and fundamental rheology measurements (oscillatory and stationary) were performed to evaluate the impact of <i>C. vulgaris</i> on the mechanical properties of the fresh cheese. The nutritional composition was evaluated using standard methods and bioactivity through the determination of total phenolic compounds and antioxidant capacity.¹.</p><p><strong>Results and conclusions: </strong><i>C. vulgaris</i> had an impact on the firmness of both cheeses. In general, the cheese with added <i>C. vulgaris</i> had a better nutritional profile, with an increase in protein content, content of Mg, P, S, Cu, Zn, Fe and Mn, and better bioactivity with an increase in the antioxidant activity. Sensory testing results were promising, especially for cream cheese.</p><p><strong>Novelty and scientific contribution: </strong>The enrichment of traditional foods such as fresh cheese with microalgae represents an interesting strategy to develop hybrid products (with protein from animal and vegetable sources), obtain innovative and more sustainable products, and improve their nutritional profile in terms of protein and mineral content and bioactivity.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339734/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10184789","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":"Effect of <i>Rhodiola rosea</i> Rhizome and <i>Punica granatum</i> Fruit Peel on the Metabolic Processes and Physiological Activity of Rats Fed with Excessively Fat Diet.","authors":"Maryna Lieshchova,&nbsp;Viktor Brygadyrenko","doi":"10.17113/ftb.61.02.23.7913","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7913","url":null,"abstract":"<p><strong>Research background: </strong><i>Rhodiola rosea</i> (golden root) and <i>Punica granatum</i> (pomegranate), as well as a number of other species of medicinal plants, exert an array of biological effects: adaptogenic, antioxidant and anti-inflammatory. However, there are not enough contemporary studies of their influence on metabolic processes, especially in cases of imbalanced diet. Lipid dysregulation is the main reason for many diseases, including obesity, cardiovascular disorders, non-alcoholic fatty liver disease, hypertension, atherosclerosis and insulin resistance. Recently, a growing amount of evidence has suggested the positive effects of certain natural nutrients on lipid metabolism. The work aims to define the general effect of golden root rhizome and pomegranate peel on physiological activity and metabolic processes in model animals fed with excessively fat diet. This study is relevant for the development of drugs and food additives for treatment and prophylaxis of metabolism disorders.</p><p><strong>Experimental approach: </strong>In a 30-day experiment, we determined the effect of golden root (<i>Rhodiola rosea</i> L.) rhizome and pomegranate (<i>Punica granatum</i> L.) peel on the physiological activity and metabolic processes of 24 laboratory rats consuming a high-fat diet. The physical activity was evaluated according to the mass gain of animals and change in the relative mass of the internal organs, and also the functional conditions of the central nervous system, as demonstrated by the indicators of the locomotor activity and emotional status, determined in the open field test. The influence on the metabolic processes was revealed by biochemical and clinical blood analyses.</p><p><strong>Results and conclusions: </strong>Body mass of rats fed with golden root (<i>R. rosea</i>) reached 125.8 % of the initial body mass; when fed on pomegranate (<i>P. granatum</i>), it reached 123.9 %; and the control group reached only 111.5 % of the initial body mass. The rhizomes of <i>R. rosea</i> in the diet of male rats during the month of the experiment did not cause significant changes in the relative organ mass, and the pomegranate peel fruits led to a decrease in the thymus relative mass, as well as liver and brain. <i>R. rosea</i> rhizomes in the rats' diet led to an increase in the activity of alkaline phosphatase, and also to a decrease in the concentration of urea and urea nitrogen. Diet supplemented with <i>R. rosea</i> also contributed to a strong decrease in plasma concentrations of bilirubin and triglycerides (up to 57.0 % compared with the concentration in the control group). The rhizomes of <i>R. rosea</i> contributed to an unreliable decrease in the atherogenicity index. The pomegranate peel also greatly increased alkaline phosphatase activity and reduced plasma triglyceride concentrations. In addition, in rats consuming the peel of <i>P. granatum</i>, blood glucose concentration decreased. Under the influence of <i>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339726/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9881525","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 Banana (<i>Musa</i> spp.) Bract Flour on Rats Fed High-Calorie Diet.","authors":"Isabela Rezende Ferreira, Valfredo de Almeida Santos Junior, Édina Caroline Ferreira Almeida, Felipe Francisco Bittencourt Junior, Ariany Carvalho Dos Santos, Virginia Demarchi Kappel Trichez, Elisvania Freitas Dos Santos, Mariana Manfroi Fuzinatto, Priscila Neder Morato","doi":"10.17113/ftb.61.02.23.7762","DOIUrl":"10.17113/ftb.61.02.23.7762","url":null,"abstract":"<p><strong>Research background: </strong>The extensive cultivation of bananas (<i>Musa</i> sp.) is related to producing tons of residues, such as leaves, pseudostems and bracts (inflorescences). The banana bract is a commercially interesting residue due to its dietary fibre content and high antioxidant potential. With this in mind, this study evaluates the effects of administering banana bract flour in animal models fed a cafeteria diet.</p><p><strong>Experimental approach: </strong>Thirty-two male rats were divided into 4 groups: (<i>i</i>) control diet, (<i>ii</i>) control diet with 10 % banana bract flour, (<i>iii</i>) hypercaloric diet, and (<i>iv</i>) hypercaloric diet with 10 % bract banana flour. The study was conducted for 12 weeks and included analysis of phenolic compounds, assessment of the antioxidant effect of banana bract flour, determination of serum biochemical parameters (glucose, total cholesterol, triglycerides, aspartate aminotransferase (AST), alanine transaminase (ALT), amylase, albumin, uric acid, creatine, total protein, and oral glucose), determination of faecal fat content, and histomorphological analysis of the liver, pancreas and adipose tissue. In addition, molecular parameters such as IL6, total and phosphorylated JNK, total and phosphorylated IKKβ, TNFα, TLR4 and HSP70 were determined.</p><p><strong>Results and conclusions: </strong>The banana bract flour showed a high content of phenolic compounds and an antioxidant effect. The <i>in vivo</i> results suggest that the supplementation of a hypercaloric diet with banana bract flour prevented pathological damage by reducing total cholesterol and glucose amounts, which may imply a hepatoprotective effect of this supplement. Thus, using banana bract flour as a supplement can increase the consumption of fibre, antioxidants and bioactive compounds.</p><p><strong>Novelty and scientific contribution: </strong>The development of flour from banana waste and its inclusion in the diet can prevent and/or help treat obesity. In addition, the use of banana bracts can help protect the environment, as they are considered a source of waste by the food industry.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339732/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10184787","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":"How Do Different Ingredients and Additives Affect the Production Steps and the Bioactive Potential of Mead?","authors":"Larissa Simão,&nbsp;Bruna Rafaela da Silva Monteiro Wanderley,&nbsp;Michelly Pontes Tavares Vieira,&nbsp;Isabel Cristina da Silva Haas,&nbsp;Renata Dias de Mello Castanho Amboni,&nbsp;Carlise Beddin Fritzen-Freire","doi":"10.17113/ftb.61.02.23.7622","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7622","url":null,"abstract":"<p><p>Mead is a fermented alcoholic beverage that is made from honey diluted in water and commonly with the addition of other ingredients. The chemical characteristics of mead are closely related to the ingredients and additives that are used in its preparation, especially the type of honey, yeast strain and prefermentation nutrients, as well as herbs, spices and/or fruits. These additives can affect not only the fermentation process, in particular the yeast activity, the formation of metabolites and fermentation time, but also the bioactive potential of the mead, which mainly depends on phenolic compounds. Scientific studies have shown that the mead with added different plant species contains considerable amounts of different classes of polyphenols, which have important biological activities. Within this context, this review study seeks to investigate how different ingredients and additives can affect each of the stages of the preparation of mead, as well as its bioactive potential, in order to understand the effects on its chemical composition, and thus add greater commercial value to this beverage.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339730/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9881519","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":"Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review.","authors":"Gabriela Aguiar Campolina,&nbsp;Maria das Graças Cardoso,&nbsp;Alex Rodrigues-Silva-Caetano,&nbsp;David Lee Nelson,&nbsp;Eduardo Mendes Ramos","doi":"10.17113/ftb.61.02.23.7883","DOIUrl":"https://doi.org/10.17113/ftb.61.02.23.7883","url":null,"abstract":"<p><p>The meat and meat product industry has evolved according to the needs of the market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the excessive use of additives such as preservatives and antioxidants has driven research towards natural, healthy and safe substitutes. Essential oils and plant extracts have been shown to be a good option for resolving this problem. They are completely natural with biological activity, which mainly includes prevention of oxidation and the proliferation of microorganisms, thus arousing the interest of the industry and consumers. This review will present studies published in the last five years regarding the potential of essential oils and plant extracts to act as preservatives and antioxidants in meat and meat products. The forms of application, innovations in the area, alternatives to the incorporation of essential oils and extracts in meat products, effects caused in food, and limitations of applications will be detailed and discussed.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10339728/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10185273","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}