Application of Tarkhineh Fermented Product to Produce Potato Chips With Strong Probiotic Properties, High Shelf-Life, and Desirable Sensory Characteristics

The application of Tarkhineh texture to protect probiotics in potato chips has been investigated as the main goal in this paper. In this study, the probiotic assessments, morphological characteristics, sensory evaluation, and survival rates of the covered probiotic cells with Tarkhineh in potato chips during storage time were assessed. Based on results, T34 isolated from traditional Tarkhineh as a safe strain had a high tolerance to low pH and bile salt conditions, displayed acceptable anti-pathogenic activities, and also showed desirable antibiotic susceptibility. Two types of Tarkhineh formulations (plain Tarkhineh and turmeric Tarkhineh) were applied using a simple spraying method for covering T34 cells in potato chips. All formulations showed elliptical to spherical (480-770 μm) shape probiotic drops. Storage stability results revealed that T34 cells mixed with turmeric and plain Tarkhineh during 4 months of storage at 4°C displayed excellent protection abilities with about 3.70 and 2.85 log decreases in CFU/g respectively. Additionally, probiotic potato chips compared to non-probiotic and commercial potato chips, exhibited probiotic product criteria such as excellent quality and superior sensory properties during storage time. In conclusion, Tarkhineh showed high potential as a protective matrix for probiotic cells in potato chips.

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Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips

Scientific Reports ◽

10.1038/s41598-021-92095-1 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Amir Kiani ◽

Yousef Nami ◽

Shahab Hedayati ◽

Mehdi Jaymand ◽

Hadi Samadian ◽

...

Keyword(s):

Lactococcus Lactis ◽

Spherical Shape ◽

Low Ph ◽

Potato Chips ◽

The Other ◽

Sensory Characteristics ◽

Commercial Potato ◽

Pathogenic Activity ◽

The Stability ◽

Spraying Method

AbstractIn the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product during storage at 4 °C and 25 °C was examined for four months. Based on the results, Lactococcus lactis KUMS-T18 isolated from traditional Tarkhineh as a safe strain had high tolerance to low pH and high bile salt, anti-pathogenic activity, hydrophobicity, adhesion to human epithelial cells, auto- and co-aggregation, cholesterol assimilation and antibiotic susceptibility. Meanwhile, by micro-coating the probiotic cells in Tarkhineh formulations, elliptical to spherical shape (460–740 µm) probiotic drops were produced. The results revealed that potato chips produced with turmeric and plain Tarkhineh during storage at 4 °C, had excellent protection abilities for probiotic cells with about 4.52 and 3.46 log decreases in CFU/g respectively. On the other hand, probiotic potato chips, compared to non-probiotic and commercial potato chips, showed the criteria of probiotic products such as excellent quality and superior sensory characteristics. In summary, this study proved that probiotic Lactococcus lactis KUMS-T18 strain covered by Tarkhineh formulations as protective matrix has high potential to be used in the production of probiotic potato chips.

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In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

International Journal of Microbiology ◽

10.1155/2019/7179514 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 6

Author(s):

Guesh Mulaw ◽

Tesfaye Sisay Tessema ◽

Diriba Muleta ◽

Anteneh Tesfaye

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bile Salt ◽

Lactobacillus Plantarum ◽

Pathogenic Bacteria ◽

Survival Rates ◽

Lactobacillus Paracasei ◽

Probiotic Properties ◽

Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

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Survival of Macrobrachium amazonicum embryos submitted to cooling

Zygote ◽

10.1017/s0967199417000119 ◽

2017 ◽

Vol 25 (3) ◽

pp. 288-295 ◽

Cited By ~ 2

Author(s):

Arthur Vinícius Lourenço Ferreira ◽

Moisés Fernandes Martins ◽

Míriam Luzia Nogueira Martins de Sousa ◽

Aldeney Andrade Soares Filho ◽

Célia Maria de Souza Sampaio

Keyword(s):

Survival Rate ◽

Storage Time ◽

Survival Rates ◽

Negative Control ◽

Control Groups ◽

Treatment Groups ◽

Significant Difference ◽

Macrobrachium Amazonicum ◽

Cryoprotectant Solution ◽

Positive Controls

SummaryCooling techniques have several applications for reproduction in aquaculture. However, few studies have sought to create protocols for cooling and cryopreservation of Macrobrachium amazonicum embryos. Thus, the objective of this work was to verify the survival of M. amazonicum embryos and the correlation between embryonic volume and mortality of M. amazonicum embryos after cooling. Embryo pools were collected from three females and divided into two treatment groups: dimethyl sulfoxide (DMSO) 3% and ethylene glycol (EG) 0.5%, both of them associated with 2 M sucrose. Positive and negative control groups consisted of seawater 10%. Aliquots of 10 µg of embryos were placed in Falcon® tubes containing a cryoprotectant solution and submitted directly to the test temperature of 2°C for 2 and 6 h of cooling. Further analysis of survival and embryonic volume were performed under a stereoscopic microscope. Data were subjected to analysis of variance (ANOVA), and means were compared using the Tukey test at 5%. The highest embryonic survival rate was observed after the shortest storage time for both the DMSO 3% and the 0.5% EG groups, with survival rates of 84.8 ± 3.9 and 79.7 ± 2.8%, respectively. There was a reduction in survival after 24 h, with the DMSO 3% group presenting a survival rate of 71.7 ± 6.6%, and the EG 0.5% group, 66 ± 6.9%. Survival showed a statistically significant difference when compared with the positive controls after 2 h and 24 h of cooling, with 99 ± 0.5% and 95.8 ± 1.5% survival rates, respectively. There was no significant statistical difference in the embryonic volume, but it was possible to observe a change in the appearance of the embryos, from a translucent coloration to an opaque white or brownish coloration, after 24 h in incubators. Thus, it can be concluded that survival is inversely proportional to storage time and that, although there was no change in the embryonic volume after cooling, a change in the appearance of embryos could be observed.

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Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties

Frontiers in Microbiology ◽

10.3389/fmicb.2020.609734 ◽

2020 ◽

Vol 11 ◽

Author(s):

Liwei Chen ◽

Daoyan Wu ◽

Joergen Schlundt ◽

Patricia L. Conway

Keyword(s):

Good Survival ◽

Total Phenolic ◽

Probiotic Properties ◽

Coumaric Acid ◽

Bioactive Properties ◽

Fermented Product ◽

Total Antioxidant ◽

Bioactive Ingredients ◽

And Storage

Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.

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Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2021/v13i230381 ◽

2021 ◽

pp. 110-121

Author(s):

Lucretia I. Barber ◽

Ngozika C. Onuegbu ◽

Chijioke M. Osuji ◽

Chika C. Ogueke

Keyword(s):

Storage Time ◽

Storage Stability ◽

Titratable Acidity ◽

Sensory Properties ◽

Standard Methods ◽

Overall Acceptability ◽

African Breadfruit ◽

Fermented Product ◽

Ph Decrease ◽

And Storage

Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Methodology: Three sets of Soy-HABF Yoghurt were formulated by supplementing soymilk with 4% HABF and the addition of enzyme hydrolyzed rice syrup. The formulations were inoculated separately with Bifidiobacterium bifidum and Lactobacillus acidophillus as mono- and co-cultures and fermented at 42 °C for 8 h. Using standard methods, the samples were analyzed after fermentation representing day 1 and on the 5th, 10th, 15th and 20th days of storage at 4⁰ C. Results: Culture type and the storage time had significant (P≤0.05) effect on physicochemical, probiotic count and sensory properties of the probiotic soy-HABF yoghurt. pH decreased significantly (P ≤ 0.05) with storage time from 4.36 - 4.06, 4.30 – 3.97 and 4.35 - 4.26 for B, L and BL (B. bifidum, L. acidophilus and the co-culture of B. bifidum, and L. acidophilus fermented samples). L. acidophilus had highest pH decrease. Titratable acidity, viscosity and syneresis index increased significantly (P≤0.05) with increase in storage time. Probiotic counts varied from 7.72-6.54 and 8.56 – 7.70 Log CFU/ml for B. bifidum and L. acidophilus respectively in the mono-culture samples B and L and from 7.66 – 5.65 and 7.90 – 6.57 Log CFU/ml for B.bifidum and L. acidophilus in sample BL. Assessors’ degree of likeness for the aroma, appearance, taste and texture of the probiotic soy-HABF yoghurt varied from neither like nor dislike to moderate likeness. The overall acceptability indicated that the L. acidophilus fermented product (sample L) was more acceptable to the assessors within the first 5 days of storage. Conclusion: This study have shown that B.bifidum and L.acidophillus retained a viability of > log 6 within 15 days of storage. The physicochemical and sensory characteristics of soy/HABF yoghurt were also at optimum within the first 5 days at 4⁰ C.

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Sensory profiles and hedonic perception of commercial potato chips under blind and informed consumer tests

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i7.2123 ◽

2020 ◽

pp. 543

Author(s):

Sang-Hyeok Lee ◽

Youngseung Lee

Keyword(s):

Consumer Choice ◽

Descriptive Analysis ◽

Potato Chips ◽

Specific Product ◽

Commercial Potato ◽

Key Factor ◽

Health Related ◽

Sensory Profiles ◽

Consumer Test ◽

Informed Consumer

Although consumer hedonic perception on various food products was evaluated under blind and informed conditions, little research was conducted on commercial potato chips to examine how consumers' perception would change after products' information was disclosed to consumers. Sensory profiles and hedonic perception of six marketed potato chips were investigated under blind and informed conditions, including the specific product manufacturer, nutritional ingredients, and additives. A total of 18 sensory attributes of the chips were profiled by descriptive analysis, and all samples were evaluated under blind or informed conditions by 80 consumers, who rated their acceptance. Significant variations in sensory profiles between tested samples were observed, indicating a broad range of product quality in the marketplace. For the informed consumer test, the health-related positive effect such as oil-free on overall liking scores was not manifested. It suggests that consumers are not willing to compromise on taste, regardless of any benefit, including health. Cluster analysis also showed that no clear market segmentation was observed in both blind and informed evaluations. Therefore, it is concluded that whether potato chips are health-oriented or not is not a key factor in dictating consumers' hedonic perception. Taste is the most important factor affecting consumer choice when purchasing potato chips.

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Comparative effects of ovaprim and pituitary hormone on the inducement, hatchability, survival and growth performance of Clarias gariepinus

Journal of Aquatic Sciences ◽

10.4314/jas.v34i2.15 ◽

2020 ◽

Vol 34 (2) ◽

pp. 125-131

Author(s):

C.C. Ikechukwu ◽

C.I. Nsofor ◽

C.F. Ikeogu ◽

H.F. Ogbonnaya

Keyword(s):

Weight Gain ◽

Growth Parameters ◽

Low Cost ◽

Clarias Gariepinus ◽

Survival Rates ◽

Morphological Characteristics ◽

Pituitary Hormone ◽

Standard Procedures ◽

Percentage Weight ◽

Specific Growth Rates

The effects of Ovaprim and catfish pituitary extracts on inducement, hatchability and growth of Clarias gariepinus were assessed. Fifteen broodfish, (9 males and 6 females) having mean weight of 1kg were procured and used for the study. All brood fish were selected by external morphological characteristics following standard procedures. The hatchlings were further raised for ten weeks for growth study. The water parameters monitored were dissolved oxygen (6.65mg/l), pH (7.3) and temperature (28ºC). The results showed that there were no significant differences (p>0.05) in the mean fecundity of 29,852.67fish in Ovaprim and 26,230.00fish in pituitary extracts and hatchability rate (83.00% in Ovaprim and 81.67% in pituitary extracts). Survival rates of the fingerlings were 74.67% in Ovaprim and 76.67% in pituitary. However, significant changes (p<0.05) were observed in growth parameters such as weight gain, percentage weight gain and specific growth rates. From the results, Ovaprim is highly recommended to hatchery users considering the rate of fertilization, hatchability, survival, growth rate, low cost and availability. Keywords: Pituitary extract, Ovaprim, hypophysation and Clarias gariepinus

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Screening of Antimicrobial and Adhesive Activity of Lactobacilli Isolated from the National Food Products from Different Districts of the Karaganda Region (Kazakhstan)

Open Access Macedonian Journal of Medical Sciences ◽

10.3889/oamjms.2021.7053 ◽

2021 ◽

Vol 9 (A) ◽

pp. 827-832

Author(s):

Zhanerke Amirkhanova ◽

Saule Akhmetova ◽

Samat Kozhakhmetov ◽

Almagul Kushugulova ◽

Rakhat Bodeeva ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Epithelial Cells ◽

Morphological Characteristics ◽

Test System ◽

Lactobacillus Delbrueckii ◽

Probiotic Properties ◽

Microbiological Methods ◽

Buccal Epithelial Cells ◽

Karaganda Region

BACKGROUND: It is a national priority to look for new probiotic bacteria with highly active biological properties to create a new generation of probiotics, ferments, therapeutic, and prophylactic fermented milk products, taking into account ethnocultural and regional characteristics. AIM: The aim of the study is to assess probiotic properties of strains of lactobacilli (antimicrobial and adhesive), which are isolated from national lactic acid products from different districts of the Karaganda region (Kazakhstan). MATERIALS AND METHODS: There were modern microbiological methods applied during the experiment. To determine the morpho-cultural properties, the following methods were used: Gram staining, a catalase test, serial dilutions. The Matrix Supported Laser Desorption/Ionization Flight Time Mass Spectrometry was used for identification, and the deferred-antagonism method was used to determine the antimicrobial activity. The buccal epithelial cells were used for the cell object as a test system to determine the adhesive activity. RESULTS: In this experiment, 26 lactobacillus isolates were isolated from 68 samples of national lactic acid products produced in a traditional homemade way in different districts of the Karaganda region (Kazakhstan). As a result of the studies carried out on the cultural and morphological characteristics and identification by the mass spectrometer, the following lactobacilli were obtained: Lactobacillus acidophilus (two strains), Lactobacillus delbrueckii subsp. bulgaricum (two strains), Lactobacillus rhamnosus (seven strains), Lactobacillus plantarum (two strains), Lactobacillus paracasei (11 strains), and Lactobacillus fermentum (two strains). Twenty-six isolates of lactobacilli were tested for antimicrobial activity, 13 isolates of which showed an inhibitory effect, but the degree of antagonism varied among lactobacillus isolates. In general, the inhibitory activity of lactobacillus isolates was shown against the Gram-negative indicator microorganisms Salmonella typhimurium NCTC 12023, Escherichia coli NCTC 12923. The antibacterial activity was shown against the Staphylococcus aureus NCTC 12973 indicator microorganism in nine isolates of lactobacilli. Only six isolates of lactobacilli showed antifungal activity against the test strain of Candida albicans NCPF 3179. Out of 13 isolates of lactobacilli, nine isolates of medium and high activity competed for binding to buccal epithelial cells. CONCLUSION: The obtained isolates from traditional dairy products are considered to be promising candidates and competitive isolates with some probiotic potential. This study calls for further researches to be made in this area.

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