Frontiers in food science and technology最新文献

{"title":"Production of kurut (kurt) using probiotic Lacticaseibacillus rhamnosus GG strain in combination with a yeast isolated from Kazakhstan kurut","authors":"Aigerim Tuganbay, Amin Yousefvand, P. Saris","doi":"10.3389/frfst.2022.1045579","DOIUrl":"https://doi.org/10.3389/frfst.2022.1045579","url":null,"abstract":"Kuruts are traditional acid-coagulated fermented dairy products in semisolid or dried form. The present study used probiotic Lacticaseibacillus rhamnosus GG (LGG) and Cryptococcus laurentii yeast, a kurut isolate, to make mixed-fermentation kurut. In addition, kurut was fermented with L. rhamnosus GG as starter. Kurut was also fermented with kefir grains representing a traditional way to initiate the fermentation. The viability of probiotic L. rhamnosus GG strain and physicochemical properties of semisolid kurut products were monitored during storage over 22 days at 4°C. The tested probiotic strain showed viability higher than 7 log CFU/mL in both mixed-fermentation and single-strain-fermentation kurut during storage at 4°C. When prepared with probiotic bacteria, the syneresis values of mixed-fermentation kurut were lower (p > 0.05) than single-strain-fermentation kurut. The flavor and overall acceptability scores for kurut prepared using the combination of probiotic LGG and C. laurentii yeast as starter culture were higher than for the other samples at 11 days of storage (p > 0.05). Taking the above into consideration, probiotic kuruts obtained by milk fermentation inoculated with co-culture of L. rhamnosus GG and C. laurentii yeast could be potential probiotic products to be produced in the dairy industry.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45822874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds","authors":"Zhiyu Zhao, N. Hamid, Liu Qian, Noemi Gutierrez-Maddox, Rothman Kam, Kevin Kantono, K. Wang, Jun Lu, Thao T Le","doi":"10.3389/frfst.2022.986868","DOIUrl":"https://doi.org/10.3389/frfst.2022.986868","url":null,"abstract":"Avocado by-products present a waste issue for cold-pressed avocado oil processors in New Zealand. The avocado seed contains many extractable compounds that are beneficial to health. This work aims to evaluate the effects of roasting fermented avocado seed to produce a food ingredient with beneficial antioxidant and anticancer properties. Avocado seeds were subjected to natural fermentation and inoculated fermentation with either Lactobacillus plantarum or kefir. The fermented samples were evaluated in terms of total plate count values of lactic acid bacteria acetic acid bacteria and yeasts. The number of microorganisms increased significantly (p < 0.001) over the 7 days of fermentation for all samples. Fermentation with L. plantarum resulted in significantly (p < 0.05) higher total phenolic content (TPC) and antioxidant activities compared to kefir and naturally fermented samples. The fermented avocado seeds were further subjected to roasting to yield a shelf-stable dried powder. Roasted samples fermented by L. plantarum had significantly (p < 0.001) higher total polyphenolic content and antioxidant capacity (CUPRAC and Ferric Reducing Antioxidant Power assays) compared to kefir and naturally fermented samples. The avocado seed powder showed the best inhibition effect on Hep G2 followed by the MDA-MB-231 and MCF-7 cancer cell lines. The roasting conditions for optimal antioxidant and anticancer activities were determined to be at 127°C for 24.7 min. This study demonstrated that fermentation of avocado seeds in combination with roasting yielded a powder with good antioxidant and anticancer activities, which can potentially be incorporated into food for added health benefits.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48874897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial: Producing foods and ingredients through valorization of agro-industrial by-products","authors":"P. Arcia, I. Hernando","doi":"10.3389/frfst.2022.1072695","DOIUrl":"https://doi.org/10.3389/frfst.2022.1072695","url":null,"abstract":"There are currently a number of factors that prompt us to question or rethink our food systems (Eames-Sheavly et al., 2011): rapid population growth; disparity in access to nutrients, due to a lack or an inadequate balance of them; changes in consumption habits; scarcity of certain natural resources, and the non-use of others; and the significant amount of food that is thrown away (Global Panel on Agriculture and Food Systems for Nutrition, 2016). Another important factor is the volume of by-products that many agro-industries generate, which are discarded as waste, directly impacting the environment (Sanchez Lopez et al., 2022), (Rumaihi et al., 2020). More information is needed about the new paradigm of staying healthy through food and, as a society, evaluating whether our diet is sustainable. Subsequently, it will be necessary to improve traditional foods so that they sustainably fulfill the role of keeping us healthy while respecting the customs and habits of our population (WHO, 2020). Making security and nutrition a central priority when assessing the sustainability of food systems will help break the vicious cycle of malnutrition and disease, and help policymakers turn data into action (World Health Organization, 2022). Linking this priority to food sustainability systems is the search for value alternatives, such as by-products generated and discarded by agro-industries. Approximately 38% of total food waste generated arises during its processing (Helkar et al., 2016), after which it is discarded, incurring disposal costs and negatively impacting the environment. In many cases, these by-products are rich in nutrients such as dietary fiber, protein, and antioxidants, which can improve the nutritional profile of massconsumption foods. Thus, there is growing interest in revaluing the large quantities of waste generated by agro-industries, and the development of nutrient-rich foodstuffs from these by-products warrants further investigation. However, this revaluing concept presents some challenges in terms of incorporating the ingredients into the formulation and analyzing how well consumers understand and appreciate the idea. OPEN ACCESS","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49129242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Media impacts recovery of Salmonella enterica and Enterococcus faecium NRRL B2354 from whole black peppercorns, basil leaves, and chia seeds treated with antimicrobial gasses","authors":"Josefina Garcia, Surabhi Wason, J. Subbiah, J. Eifert, L. Strawn, M. Ponder","doi":"10.3389/frfst.2022.1033814","DOIUrl":"https://doi.org/10.3389/frfst.2022.1033814","url":null,"abstract":"Salmonella enterica contamination of low water activity foods (LWAFs) has resulted in recalls of spices, herbs, and seeds and outbreaks of salmonellosis. To improve the safety of these ready-to-eat products, new treatment methods, including fumigation with chlorine dioxide (ClO2) or hydrogen peroxide (H2O2) gas are being explored, and effectiveness determined. To prevent overestimation of treatment effectiveness, it is vital that recovery methods should accurately quantify all viable cells, even those injured. This study evaluated different media and supplements for the recovery of multiple strains of S. enterica and Enterococcus faecium NRRL B2354, from ClO2 or H2O2 treated black peppercorns, dried basil leaves, and chia seeds. Also, this study aimed to compare the log reduction of these two microorganisms to evaluate E. faecium NRRL B2354, as a surrogate for S. enterica. On average, recovery of S. enterica was improved by 1 log CFU from ClO2 and H2O2 treated LWAFs when a non-selective but differential media containing tryptic soy agar with yeast extract, ammonium iron citrate and sodium thiosulfate (MTSAYE) was used, when compared to plating on XLD (p < 0.05). Furthermore, addition of sodium pyruvate, ferrous sulfate, or 3’3’-thiodiproionate supplements to MTSAYE did not show increased recovery of either S. enterica or E. faecium NRRL B2354 (p > 0.05). On each treatment and LWAF combination tested, there was no significant difference between the log reduction of S. enterica and E. faecium NRRL B2354, indicating its suitability as a surrogate under the test conditions.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43731863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermented foods as alternative functional foods during post-pandemic in Asia","authors":"W. Wan‐Mohtar, Z. Ilham, Adi Ainurzaman Jamaludin, W. David, Nurul Aqilah Mohd Zaini","doi":"10.3389/frfst.2022.1047970","DOIUrl":"https://doi.org/10.3389/frfst.2022.1047970","url":null,"abstract":"According to research on the COVID-19 pandemic, consumption of a variety of foods, drinks, nutritional supplements, and other substances that could assist the immune system’s defense against the disease is advised. Among these, fermented foods, an age-old method of food preservation, especially in Asia offer better advantages. Fermented foods provide diversity in food products, having unique flavors and aromas as well as acting as functional foods. In other words, fermentation may lessen the effects of COVID-19 by boosting the antioxidant activity of foods and increase immunity by improving digestion, especially in Asia. The purpose of this review was to evaluate the therapeutic responses of fermented foods and the relationship of respective bioactivities toward disease prevention during the COVID-19 pandemic. It has been suggested that traditional fermented foods in Asian countries could increase immunity and act as a first line of defense against the potential COVID-19 infection.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41696511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ukraine as a food and grain hub: Impact of science and technology development on food security in the world","authors":"M. Bazhal, T. Koutchma","doi":"10.3389/frfst.2022.1040396","DOIUrl":"https://doi.org/10.3389/frfst.2022.1040396","url":null,"abstract":"The challenges facing the world today caused by a growing population, reduced resources, global warming, climate shocks, and social and political crises are heavily affecting agri-food systems and supply chains. A global food crisis fueled by conflicts, global warming, climate shocks, and the COVID-19 pandemic is growing because of the bad effects of the war in Ukraine which is one of the world’s major breadbaskets. Science and innovation are the key accelerators to achievingthe complex rapid change in food production, distribution, and consumption required to support the global food security. This article reviews the information on grains, crops, and food production in Ukraine and discusses how the development of food education, science, and technology in Ukraine may impact food security in the world. Ukrainian food science as a part of the global scientific community offers solutions to enhance the stability of the grain and food supply while aiding to reduce food and grain loss, improve food safety, develop novel processing technologies such as pulsed electric field technology (PEF), biotechnology, and extraction methods for biomass recovery or separation technologies, increase environmental safety, energy saving, management of food production and distribution, make advancement in the production of sugar and alcohol, and improvements of food attributes. In support of this conclusion, the main research and development achievements of Ukrainian food scientists are represented.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43326981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hypolipidemic and hypoglycemic nature of lactobacillus strains in fermented vegetable and dairy products","authors":"Kriti Ghatani, Subarna Thapa, P. Chakraborty","doi":"10.3389/frfst.2022.955990","DOIUrl":"https://doi.org/10.3389/frfst.2022.955990","url":null,"abstract":"Fermented foods are functional foods with better nutritional and technological characteristics that prove numerous health benefits to the host as they harbor diverse group of microorganisms in them. There has been increased consumption of fermented vegetables, cereal based foods, dairy products, meat and fish products and rice based foods and beverages throughout the globe. Diseases like obesity, cardiovascular diseases and diabetes are the chief metabolic disorders that have become a leading concern of public health in the world. According to the World Health Organization statistics, approximately 422 million people, around the globe, suffer from diabetes, and about 2.6 million deaths, worldwide, have been caused due to raised cholesterol levels in humans. Although there is no doubt that low-fat and low-carbohydrate diets are an effective means of lowering blood cholesterol and managing blood sugar levels under experimental conditions, however, they appear to be less effective, owing to poor compliance, which can be linked to the diets’ low palatability and acceptability by consumers. Therefore, there is a need for novel strategies to mitigate the effects of raised blood glucose and blood cholesterol levels, also keeping in mind the consumer acceptability. Probiotic lactic acid bacterial supplements have gathered much attention in the prevention of diet induced metabolic diseases. Lactobacillus is the largest genus falling under the group of Lactic acid bacteria which includes approximately 300 species of bacteria and innumerable strains. Further, they have a long history of use in food fermentation and has also procured the “generally recognized as safe” status. This genus is accredited as probiotics due to their countless health-promoting effects on the host. They have been suggested to facilitate positive contribution to the nutritional, physiological, microbiological and immunological effect on the host. This paper focuses on the in vitro and in vivo studies of Lactobacillus probiotics reported from fermented vegetable and milk products in the treatment of obesity, diabetes and cardiovascular diseases.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43038656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical characterization of microwave-stabilized rice bran oil from Ethiopian small-scale rice-processing plants","authors":"Lemessa Etana Bultum, S. Emire, L. T. Tufa","doi":"10.3389/frfst.2022.1011445","DOIUrl":"https://doi.org/10.3389/frfst.2022.1011445","url":null,"abstract":"Rice bran is one of the main byproducts of rice-processing industries, making approximately 10% of the total mass of rice kernels. It is rich in bioactive phytochemicals, which have several health benefits. Among others, rice bran contains 10%–23% oil, constituting the major bioactive elements of the bran. The aim of this work is therefore to evaluate rice bran oil obtained from Ethiopian small-scale rice-milling plants for suitability of human consumption. The rice bran was stabilized using microwave heating to inactivate endogenous lipase enzymes that would otherwise cause rancidity of the oil and render it inedible. The oil was then extracted and evaluated for its physicochemical properties, fatty acid composition, and antioxidant activity using standard methods. The result of the work confirmed that the rice bran oil from Ethiopian rice-milling plants has physicochemical characteristics that satisfy the acceptable threshold values set by various organizations. Interestingly, the oil contained a substantial fatty acid profile (high amount of unsaturated fatty acids) and a high content of unsaponifiable matter which contributes to the claimed health benefits of the oil. In addition, it exhibited a strong antioxidant activity (95.319%) at a concentration of 18 mg/ml, which also essentially contributes to its health benefits. Proper integration of rice milling with byproduct utilization such as rice bran oil production will contribute to the efforts to alleviate the oil scarcity in the country.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42528326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of perireceptor events in flavor perception","authors":"Valentin Boichot, M. Muradova, Clément Nivet, A. Proskura, J. Heydel, M. Canivenc-Lavier, F. Canon, F. Neiers, Mathieu Schwartz","doi":"10.3389/frfst.2022.989291","DOIUrl":"https://doi.org/10.3389/frfst.2022.989291","url":null,"abstract":"The sensory perception of food is a complex phenomenon involving the integration of different stimuli (aroma, taste, trigeminal sensations, texture and visual). Flavor compounds activate odorant, taste and trigeminal chemoreceptors, generating a depolarization of the sensory neurons and then the consciousness of food flavor perception. Recent studies are increasingly highlighting the importance of perireceptor events, which include all the molecular events surrounding the receptors, in the modulation of flavor perception. These events affect the quantity and quality of flavor compounds in the environment of chemoreceptors. They include the metabolization of flavor compounds by enzymes present in biological fluids (saliva and mucus) and the oronasal epithelia and noncovalent interactions with binding proteins. Perireceptor mechanisms have been extensively studied in insects and mammals, demonstrating the importance of the entailed processes in the termination of the chemical signal. In humans, research is in full swing. Here, we reviewed the perireceptor mechanisms recently reported in vitro, in biological fluids and in cells and in vivo in humans. These studies indicate that perireceptor mechanisms likely have an important contribution to flavor perception. This mini-review focuses on recent pioneering studies that are paving the way for this new research area. It also suggests that new approaches taking into account the real conditions of food consumption will be required in the future to accurately address this question.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45128857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions","authors":"E. Hebishy, Marianne Le Berre, S. Crowley, J. O’Mahony","doi":"10.3389/frfst.2022.1032373","DOIUrl":"https://doi.org/10.3389/frfst.2022.1032373","url":null,"abstract":"Milk protein concentrates (MPCs) are highly functional ingredients, with high-protein variants increasingly used in numerous applications. The objective of this study was to determine the impact of homogenisation, as part of the rehydration process, on solubility and heat stability of MPC. An 80% protein MPC powder was reconstituted (3% protein, w/v) and homogenised at 50°C using a pilot-scale, two-stage, valve homogeniser at different total pressures of 0, 5, 10, 15 and 20 MPa. Rehydrated samples were analysed for solubility, particle size, protein profile and heat stability (change in particle size distribution on heating in an oil bath at 140°C for 5 min). The results showed a considerable increase in solubility after applying homogenisation at 5 MPa. Homogenisation at pressures of 5–10 MPa reduced particle size of MPC dispersions further, with further increases in pressure having no additional effect. Increased heat stability was observed on increasing homogenisation pressures up to 10 MPa. This work demonstrates the positive impact of homogenisation on particle dispersion in MPCs and identifies a possible link between improved dispersion and heat stability. This would be applied as a strategy in dairy plants to reduce fouling in heat surfaces which suggests a significant economic impact in dairy processing.","PeriodicalId":93753,"journal":{"name":"Frontiers in food science and technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45105145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}