Prospects for food applications of products from microorganisms

In recent decades, functional foods with ingredients comprising probiotics, prebiotics and postbiotics have been gaining a lot of attention from scientists. Probiotics and postbiotics are usually applied in pharmaceutical formulations and/or commercial food-based products. These bioactive agents can be associated with host eukaryotic cells and have a key role in maintaining and restoring host health. The review describes the concept of postbiotics, their quality control and potential applications in pharmaceutical formulations and commercial food-based products for health promotion, prevention of disease and complementary treatment. Despite the effectiveness of probiotic products, researchers have introduced the concept of postbiotic to optimize their beneficial effects as well as to meet the needs of consumers to provide a safe product. The finding of recent studies suggests that postbiotics might be appropriate alternative agents for live probiotic cells and can be applied in medical, veterinary and food practice to prevent and to treat some diseases, promote animal health status and develop functional foods. Presently scientific literature confirms that postbiotics, as potential alternative agents, may have superiority in terms of safety relative to their parent live cells, and due to their unique characteristics in terms of clinical, technological and economical aspects, can be applied as promising tools in the drug and food industry for developing health benefits, and therapeutic aims.

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Proteins from Seafood Processing Discards: Recovery and their Food Applications

10.21748/am20.142 ◽

2020 ◽

Author(s):

V Venugopal

Keyword(s):

Food Applications ◽

Seafood Processing

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Assessing functional properties of rapeseed protein concentrate versus isolate for food applications

Innovative Food Science & Emerging Technologies ◽

10.1016/j.ifset.2021.102636 ◽

2021 ◽

Vol 68 ◽

pp. 102636

Author(s):

Wanqing Jia ◽

Elvira Rodriguez-Alonso ◽

Marine Bianeis ◽

Julia K. Keppler ◽

Atze Jan van der Goot

Keyword(s):

Functional Properties ◽

Protein Concentrate ◽

Rapeseed Protein ◽

Food Applications

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Environmentally Friendly Techniques and Their Comparison in the Extraction of Natural Antioxidants from Green Tea, Rosemary, Clove, and Oregano

Molecules ◽

10.3390/molecules26071869 ◽

2021 ◽

Vol 26 (7) ◽

pp. 1869

Author(s):

Mariel Calderón-Oliver ◽

Edith Ponce-Alquicira

Keyword(s):

Green Tea ◽

Electric Fields ◽

Antioxidant Activities ◽

Environmentally Friendly ◽

Natural Antioxidants ◽

Deep Eutectic Solvents ◽

Extraction Methods ◽

Extraction Techniques ◽

Health Trends ◽

Food Applications

Many current food and health trends demand the use of more ecological, sustainable, and environmentally friendly techniques for the extraction of bioactive compounds, including antioxidants. However, extraction yields and final antioxidant activities vary between sources and are highly influenced by the given extraction method and nature and ratio of the employed solvent, especially for total polyphenols, flavonoids, and anthocyanins, which are well recognized as natural antioxidants with food applications. This review focused on the most common extraction techniques and potential antioxidant activity in the food industry for various natural antioxidant sources, such as green tea, rosemary, clove, and oregano. Green extraction techniques have been proven to be far more efficient, environmentally friendly, and economical. In general, these techniques include the use of microwaves, ultrasound, high hydrostatic pressure, pulsed electric fields, enzymes, and deep eutectic solvents, among others. These extraction methods are described here, including their advantages, disadvantages, and applications.

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Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications.

Food Hydrocolloids ◽

10.1016/j.foodhyd.2021.106881 ◽

2021 ◽

pp. 106881

Author(s):

Thomas Fenton ◽

Azarmidokht Gholamipour-Shirazi ◽

Kilian Daffner ◽

Tom Mills ◽

Eddie Pelan

Keyword(s):

Additive Manufacturing ◽

Hybrid Gels ◽

Food Applications

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Screening of gluten hydrolyzing strains for food applications

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15464 ◽

2021 ◽

Author(s):

Raj Arya ◽

B. Shivanna Gunashree

Keyword(s):

Food Applications

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Extraction of Total Anthocyanins from Sicana odorifera Black Peel Fruits Growing in Paraguay for Food Applications

Applied Sciences ◽

10.3390/app11136026 ◽

2021 ◽

Vol 11 (13) ◽

pp. 6026

Author(s):

Laura Mereles ◽

Silvia Caballero ◽

Alberto Burgos-Edwards ◽

Macarena Benítez ◽

Danya Ferreira ◽

...

Keyword(s):

Bioactive Molecules ◽

Added Value ◽

Total Anthocyanin ◽

Efficient System ◽

Natural Colorant ◽

Solid Ratio ◽

Screening Design ◽

Total Anthocyanins ◽

Food Applications ◽

Antioxidant Characteristics

Sicana odorifera is a native fruit of South America large in size. Its dark-colored skin constitutes a useful byproduct for obtaining bioactive molecules because it is rich in polyphenolic compounds, such as anthocyanins. Obtaining appropriate extracts for obtaining anthocyanins can be useful for multiple applications in the food industry or for obtaining phytopharmaceuticals. In this work, the fruit and its peel composition were evaluated, an anthocyanin extraction system was designed and optimized, and the extract obtained was characterized. The peel composition of S. odorifera ripe fruits from the black accession growing in Paraguay was rich in polyphenol compounds and anthocyanins. Ultrasound-assisted extractions of total anthocyanins were studied, and the extraction variables were optimized. First, a screening design was considered to analyze time, pH, liquid–solid ratio, solvent concentration, and temperature. From the screening design, the significant variables were considered in a Box–Behnken design, and a response surface methodology was applied. The resulting total anthocyanin extract was characterized by UPLC-DAD-MS / MS-ESI. The most efficient system for the extraction of anthocyanins from the peel was at 15 min, 20 °C, pH = 6, 60% ethanol, and 80 mL/g of liquid–solid ratio. The highest concentration obtained was 61.908 mg C3G/g peel extract. In the extract, 12 main compounds were tentatively identified, including five anthocyanin derivatives, five flavonol derivatives, and two flavonol aglycones. This study provides information for the obtention of an anthocyanin-based dye from black kurugua peel, possibly useful for future applications as a natural colorant in high-added-value foods due to its antioxidant characteristics.

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Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Foods ◽

10.3390/foods10040792 ◽

2021 ◽

Vol 10 (4) ◽

pp. 792

Author(s):

Kati Väkeväinen ◽

Noora Rinkinen ◽

Roosa-Maria Willman ◽

Jenni Lappi ◽

Kaisa Raninen ◽

...

Keyword(s):

Storage Time ◽

Physicochemical Characterization ◽

Consumer Preference ◽

Nutritional Composition ◽

Point Of View ◽

Raw Material ◽

Frozen Food ◽

High Viability ◽

Food Applications

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.

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