scholarly journals Meat Pet Snacks By Containing Encapsulated Saccharomyces Boulardii

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Sheila Baroncello ◽  
Nathalia Turkot Candiago ◽  
Jane Mary Lafayette Neves Gelinski ◽  
Vinícius Caliari ◽  
César Mílton Baratto
Keyword(s):  
Shelf Life ◽  
Food Production ◽  
Saccharomyces Boulardii ◽  
The Novel ◽  
Sustainable Food ◽  
Life Evaluation ◽  
Global Trend ◽  
Probiotic Yeast ◽  
By Products ◽  
Animal Consumption

The global trend is to minimize losses by using by-products from slaughterhouses as part of sustainable food production, both for human and animal consumption. Another growing trend is the development of pet feed with properties beneficial to the consumer's health. Another trend is the development of feeds with beneficial properties for the health of animals. Thus, the objective of this study was to use mechanically separated pork meat and by-products (trachea) to produce a pet snack containing the encapsulated probiotic yeast Saccharomyces boulardii. The experimental design followed in three main stages: 1) development of a pet pork snack (trachea snack); 2) microencapsulation of the probiotic and insertion in the pet snack; 3) Shelf life evaluation and palatability of the pet snack. S. boulardii was microencapsulated by extrusion technique and remained viable after 120 days of shelf life. The acceptability index of the probiotic pet snack was 77.8%.  We concluded that S. boulardii provides beneficial probiotics characteristics to pet snack whose composition has high levels of protein (57.50%). Thus, the novel pet product has a good appeal to the functional products market.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

scholarly journals Bioactive Components in Fermented Foods and Food By-Products

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 153 ◽  
Author(s):  
Vito Verardo ◽  
Ana Gómez-Caravaca ◽  
Giulia Tabanelli
Keyword(s):  
Shelf Life ◽  
Food Production ◽  
Fermented Foods ◽  
Bioactive Components ◽  
Organoleptic Properties ◽  
Food Fermentation ◽  
By Products

Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]

scholarly journals Special Issue: Eco-Novel Food and Feed

2020 ◽  
Vol 10 (13) ◽  
pp. 4641
Author(s):  
Isabel Sousa ◽  
Anabela Raymundo ◽  
María Dolores Torres
Keyword(s):  
Food Production ◽  
Driving Forces ◽  
Health And Wellness ◽  
Special Issue ◽  
Sustainable Food ◽  
Alternative Ingredients ◽  
Innovative Products ◽  
Food And Feed ◽  
Near Future ◽  
By Products

Tendencies in food and feed industries deal with a permanent need to develop innovative products, tailored to consumer demands and, in the near future, to scarcity of food resources. Sustainable food production and food products as health and wellness promoters, and the use of alternative ingredients or by-products in designed thought food or feed formulations following circular economy principles, are hot topics that act as driving forces for innovation. This special issue offers a comprehensive forum for exchanging novel research ideas or empirical practices covering discussions from healthy foodstuffs enriched with functional ingredients, with special emphasis on those targets for populations with specific requirements, to consumer attitudes towards new ingredients and end products.

Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation

2020 ◽  
Author(s):  
Anna Lucia Incoronato ◽  
Annamaria Cedola ◽  
Amalia Conte ◽  
Matteo Alessandro Del Nobile
Keyword(s):  
Shelf Life ◽  
Life Evaluation ◽  
By Products

Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review

2020 ◽  
Vol 16 (8) ◽  
pp. 1163-1169
Author(s):  
Aziz Homayouni-Rad ◽  
Aslan Azizi ◽  
Parvin Oroojzadeh ◽  
Hadi Pourjafar
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Species ◽  
Human Life ◽  
Saccharomyces Boulardii ◽  
Biotechnological Products ◽  
Probiotic Yeast ◽  
Ancient Times ◽  
Main Components ◽  
Micro Organisms ◽  
Harmful Effects

Background: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Objective: Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast with extensive applications in the food and drug industries. However, certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms despite their widespread industrial usage. In this study, the application of K. marxianus in preparing food and the medicinal product was reviewed in terms of its beneficial or harmful effects. Methods: Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using “Probiotics”, “Yeast”, and “Kluyveromyces marxianus”. Results: The findings suggest that K. marxianus can be recognized as a probiotic yeast species. Conclusion: It can be concluded that K. marxianus may be considered as a probiotic micro organism with a variety of commercial and medical applications.

Governing climate change for sustainable food production: A case study of emerging markets

2019 ◽  
Vol 3 (2) ◽  
pp. 64-75
Author(s):  
Robert Ddamulira
Keyword(s):  
Climate Change ◽  
Food Production ◽  
Extreme Weather Events ◽  
Sustainable Food ◽  
Role Of The State ◽  
Weather Events ◽  
Future Success ◽  
Governance Challenges ◽  
Change Impact ◽  
Document Review

This article addresses three research questions: How does climate change impact food production? What are the governance challenges associated with managing such impacts? What are the conditions for future success in managing the impacts of climate change on food production? To answer these questions, the researcher undertook a document review and analysis to address these various aspects with a major focus on East Africa. The study finds that climate change affects food production largely through its physical impacts on precipitation and increased the frequency of extreme weather events. Within a context of weak governance; climate change further challenges governance institutional structures and mechanisms. The study concludes that specific aspects of the prevailing climate change governance regime require major reforms (particularly the role of the state, corporations and civil society) while other climate governance mechanisms need to be completely overhauled (for example through establishment of a new World Environment Organization).

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals A global database of diversified farming effects on biodiversity and yield

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Sarah K. Jones ◽  
Andrea C. Sánchez ◽  
Stella D. Juventia ◽  
Natalia Estrada-Carmona
Keyword(s):  
United Nations ◽  
Food Production ◽  
Food Systems ◽  
Biological Diversity ◽  
Meta Analysis ◽  
Farming Systems ◽  
Convention On Biological Diversity ◽  
Sustainable Food ◽  
Global Database ◽  
Diversified Farming Systems

AbstractWith the Convention on Biological Diversity conference (COP15), United Nations Climate Change Conference (COP26), and United Nations Food Systems Summit, 2021 is a pivotal year for transitioning towards sustainable food systems. Diversified farming systems are key to more sustainable food production. Here we present a global dataset documenting outcomes of diversified farming practices for biodiversity and yields compiled following best standards for systematic review of primary studies and specifically designed for use in meta-analysis. The dataset includes 4076 comparisons of biodiversity outcomes and 1214 of yield in diversified farming systems compared to one of two reference systems. It contains evidence from 48 countries of effects on species from 33 taxonomic orders (spanning insects, plants, birds, mammals, eukaryotes, annelids, fungi, and bacteria) of diversified farming systems producing annual or perennial crops across 12 commodity groups. The dataset presented provides a resource for researchers and practitioners to easily access information on where diversified farming systems effectively contribute to biodiversity and food production outcomes.

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