scholarly journals Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

2021 ◽  
Vol 11 (19) ◽  
pp. 9241
Author(s):  
Anna Mikulajová ◽  
Zuzana Matejčeková ◽  
Silvia Mošovská ◽  
Zlatica Kohajdová ◽  
Ľubomír Valík ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Positive Impact ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Probiotic Strain ◽  
Experimental Period ◽  
Viable Cell ◽  
Total Phenolic ◽  
Cell Counts

This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage period (24 h, 4th day, 7th day, 14th day), on microbial parameters, pH changes, total phenolic content, phenolic compounds profile, and antioxidant activity of buckwheat water- and milk-based mashes, flavored with cranberries and unflavored. The tested starter Fresco culture effectively fermented the buckwheat products and the viable cell counts of potentially probiotic bacteria were sufficient to demonstrate the health-promoting properties of final products. Lactic acid bacteria had a positive impact on total phenolic compound content, total flavonoid content, and antioxidant activity of buckwheat mashes, whereby final values (14 days) were higher by about 16.9–130.8%, 13.4–37.7%, and 14.5–145.9%, respectively, in comparison to initial values (0 h). Seven phenolic acids (gallic, protocatechuic, vanillic, syringic, caffeic, p-coumaric, and ferulic) and two flavonoids (rutin and quercetin) in buckwheat mashes were measured during the experimental period. The content of quercetin, gallic, and protocatechuic acids increased and, conversely, p-coumaric acid decreased, in all products. Prepared buckwheat fermented products have the potential to meet the criteria for potentially functional foods.

scholarly journals The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a traditional yogurt-based appetizer “Cacık”

2019 ◽  
Vol 69 (3) ◽  
pp. 193-205
Author(s):  
Seda Altuntas ◽  
Mihriban Korukluoglu
Keyword(s):  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Viable Cell ◽  
Probiotic Bacteria ◽  
Fermentation Time ◽  
Cell Counts ◽  
Sensorial Attributes ◽  
The Impact

The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.

scholarly journals Storage study of cereal bars formulated with banana peel flour

2018 ◽  
Vol 48 (3) ◽  
pp. 386-396 ◽  
Author(s):  
Vania Silva Carvalho ◽  
Ana Carolina Conti-Silva
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Period ◽  
Banana Peel ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Total Phenolic Compounds ◽  
Content Type ◽  
Total Antioxidant ◽  
Cereal Bars

Purpose This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach Seven cereal bars were produced and stored during 11 months, under vacuum and protected from the light. The total phenolic compounds, the activity antioxidant by ABTS [2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] method, the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method expressed as EC50 (concentration required to reduce the original amount of free radicals by 50 per cent) and texture properties were evaluated over the storage period. Findings In general, total phenolic compounds decreased during storage (from 4.19 to 1.11 mg GAE. g-1f.w.). Although the total antioxidant activity (ABTS method) increased during the fifth month, it reduced during storage (from 3.41 to 0.30 µmol TE.g-1f.w.); and the EC50 was not modified in many formulations, though it decreased in other formulations during storage period (from 3913 to 19221 g fruit.g-1 DPPH). The force of rupture began to increase in the fourth month (reaching 62.4 N), and hardness began to increase in the ninth month (reaching 444 N). The formulation and time factors influenced the total phenolic compounds, total antioxidant activity (ABTS method), force of rupture and hardness, while EC50 was only influenced by the formulation (p-value = 0.001). A principal component analysis showed that time had little effect on the most important characteristics considered in description of the cereal bars. Originality/value Cereal bars can be consumed up to the third month of storage, considering the texture of the products. Moreover, the presence of bioactive compounds in cereal bars depends on the addition of banana peel flour, which it contributes to the insertion of total phenolic compounds and total antioxidant activity in cereal bars, aggregating functional properties in these products.

scholarly journals Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47

2019 ◽  
Vol 57 (2) ◽  
pp. 230-237 ◽  
Author(s):  
Yulian Tumbarski ◽  
Radosveta Nikolova ◽  
Nadezhda Petkova ◽  
Ivan Ivanov ◽  
Anna Lante
Keyword(s):  
Antioxidant Activity ◽  
Mass Loss ◽  
Shelf Life ◽  
Carboxymethyl Cellulose ◽  
Storage Period ◽  
Soluble Solids ◽  
Life Extension ◽  
Total Phenolic ◽  
Edible Coatings ◽  
Bacillus Methylotrophicus

Bacteriocins are a large group of antimicrobial compounds that are synthesized by representatives of the genus Bacillus and lactic acid bacteria. They are used extensively in the food industry as biopreservatives. Incorporated in the composition of edible coatings, bacteriocins can reduce microbial growth and decay incidence in perishable fruits, thus improving product shelf-life and commercial appearance. The present study aims to investigate the effect of edible coatings of 0.5 % carboxymethyl cellulose (CMC) enriched with a purified bacteriocin from Bacillus methylotrophicus BM47 on the shelf-life extension of fresh strawberries. During storage at 4 °C and 75 % relative humidity for 16 days, the measurements of mass loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, total phenolic and anthocyanin contents and antioxidant activity were made. The results demonstrate that the application of edible coatings with 0.5 % CMC and 0.5 % CMC with bacteriocin (CMC+B) led to a significant decrease of mass loss in the treated strawberries compared to the uncoated fruit. After the 8th day of storage, significant reductions in decay percentage along with the absence of fungal growth in CMC+B-coated fruit were observed in comparison with the CMC-coated and control strawberries. During the second half of the storage period, CMC and CMC+B treatments reduced TSS amount in the coated fruit compared to the control, but did not affect the increase of TA and decrease of pH values that are normally associated with postharvest changes. The CMC and CMC+B coatings did not prevent the decrease of ascorbic acid, and total phenolic and anthocyanin contents during cold storage. The application of CMC and CMC+B coatings had a significant inhibitory effect on decreasing the antioxidant activity throughout the storage period and maintained the antioxidant levels in both treatments close to the initial value of 76.8 mmol Trolox equivalents per 100 g of fresh mass.

Survival of Salmonella dublin and Salmonella typhimurium in Lebanon Bologna

1975 ◽  
Vol 38 (3) ◽  
pp. 150-154 ◽  
Author(s):  
J. L. SMITH ◽  
S. A. PALUMBO ◽  
J. C. KISSINGER ◽  
C. N. HUHTANEN
Keyword(s):  
Salmonella Typhimurium ◽  
Starter Culture ◽  
Viable Cell ◽  
Salmonella Dublin ◽  
Aging Period ◽  
Cell Counts ◽  
Natural Flora

Survival and destruction of Salmonella dublin and S. typhimurium added to Lebanon bologna was studied during manufacture of this sausage. During the aging period of salted cubed beef at 5 C, viable cell counts of S. dublin did not change over a 10-day period. Cell counts of S. Dublin were reduced 3 to 4 log cycles during the 4-day fermentation at 35 C; further reduction in the viable Salmonella count occurred during mellowing of the bolognas at 5 C. The number of S. typhimurium was usually reduced to an undetectible level before the end of the fermentation. Salmonella typhimurium was consistently more sensitive to the acid conditions of Lebanon bologna than was S. dublin. Introduction of an optional cooking step indicated that heating of bolognas to 51.7 C or above led to destruction of salmonellae. Unaged beef which was not inoculated with starter culture did not ferment and there was very little reduction in numbers of added salmonellae. Salmonellae were destroyed more rapidly in Lebanon bologna made from unaged beef with starter culture than in bologna made from aged beef (natural flora fermentation). Smoking also appeared to contribute to destruction of salmonellae. Four commercial Lebanon bolognas were tested for the presence of salmonellae but none were detected.

scholarly journals Yogurts Supplemented with Juices from Grapes and Berries

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1158 ◽  
Author(s):  
Dimitra Dimitrellou ◽  
Nikoletta Solomakou ◽  
Evangelos Kokkinomagoulos ◽  
Panagiotis Kandylis
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Physicochemical Characteristics ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Potential Health ◽  
Red Color

Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture. Streptococcus thermophilus retained high viable counts during storage especially in yogurts with fruit juices (>108 cells g−1) revealing a possible prebiotic effect of juices. The results obtained from this study show that fruit juices (aronia, blueberry, and grape) have potential to be used in yogurt production in order to optimize the benefits of probiotic products with high phenolic compound intake.

scholarly journals Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 199-206
Author(s):  
Chay Chim ◽  
E.I. Dizon ◽  
W.A. Hurtada ◽  
F.B. Elegado ◽  
C. Norng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Starter Culture ◽  
Starter Cultures ◽  
Future Research ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Rice Wine ◽  
Rice Varieties ◽  
Pigmented Rice ◽  
Waxy Rice

The study determined the total phenolic (TP) content, antioxidant activity (AOA) and copper reduction antioxidant capacity (CUPRAC) of rice wine from waxy pigmented and non-pigmented rice varieties using traditional and multi-parallel fermentation methods with different starter cultures. The rice wine produced using waxy pigmented rice had high TP and AOA compared to rice wine produced using waxy non-pigmented rice regardless of the method of fermentation (traditional or multi-parallel). The type of starter culture had less effect on the TP, AOA and CUPRAC of the rice wines. The results of the study revealed that the rice wine produced using the Cambodian waxy rice possess bioactive compounds that could function as antioxidants, with higher values obtained from pigmented than the non-pigmented variety. Hence, this study proved that rice wine is a healthy alcoholic drink. However, future research should be conducted to identify the specific antioxidant compounds in rice wine using waxy pigmented rice.

scholarly journals Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak (Artocarpus integer)

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1706 ◽  
Author(s):  
Anton Rahmadi ◽  
Yuliana Sabarina ◽  
Sukmiyati Agustin
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ph Value ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Drying Temperature ◽  
Phenolic Components

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as industrial ingredient while maintaining its antioxidative capacity. To promote fermentation, Lactobacillus casei was induced as the starter culture. This research was carried out (i) to investigate the effect of temperature on yield, chemical properties, and antioxidant activity of starter induced fermented mandai powder, (ii) to find the best drying temperature for the powder, and (iii) to find correlations between phenolic contents and antioxidant activity of the powder. Methods: The drying temperature was used as the variable, and was set at 45, 50, and 55°C at a fixed duration of 18 hours. The control was spontaneously fermented mandai dried at 50°C for 18 hours. Total phenolic content (TPC), hydrolyzed tannic content (HTC), and total flavonoid content (TFC) were spectrophotometrically measured, expressed gallic acid (GAE), tannic acid (TAE), and catechin (CAE) equivalents. Antioxidant capacity was measured by DPPH assay.  Results: The best mandai powder had total phenolic content of 348.8±55.6 mg GAE kg-1, HTC of 143.8±9.3 mg TAE kg-1, TFC of 17.5±1.3 mg CAE kg-1, antioxidant activity (IC50) of 56.96 ppm, ash content of 4.0±0.7%, pH value of 5.0±0.8, and yield of 9.3±0.8%. There was a strong correlation between TPC, HTC, TFC, and the antioxidant activity. Conclusions: Drying temperature affected all observed parameters but not ash and pH. Temperature of 45°C emerged as the best treatment to produce mandai powder from L. casei-inoculated mandai cempedak fermentation. The antioxidant activity of mandai cempedak was contributed by the phenolic components.

scholarly journals Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Monika Kocková ◽  
Monika Dilongová ◽  
Eva Hybenová ◽  
L’ubomír Valík
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Colony Form ◽  
Cell Counts ◽  
The Stability ◽  
And Storage

The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strainLactobacillus rhamnosusGG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number ofLactobacillus rhamnosusGG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.

Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand

2020 ◽  
Vol 901 ◽  
pp. 3-9
Author(s):  
Sirirat Panich
Keyword(s):  
Antioxidant Activity ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Dehydration Process ◽  
Total Phenolic Compounds ◽  
Fruit And Vegetable ◽  
Total Polyphenols ◽  
Total Phenolic Compound

Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the dehydration process. In order to develop superfoods, choosing the type of fruits and vegetables which can maintain the highest both favor and nutritional is the most crucial consideration to gain the highest phytonutrients after the preservative process. This study was designed to explore and evaluate the potential of tropical Thai’s fruit and vegetable powders on antioxidant activity based on total phenolic compound (TPC) compared with the commercial superfoods outside the country. The TPC was assessed based on the Folin–Ciocalteu reagent (FCR), correlating with antioxidant capacities. Gallic acid equivalents (GAE) in milligrams per gram dry of the sample was expressed. The highest GAE of the imported product (from a total of nine samples) was found to be 11.32+0.09 mg whereas the highest level of the total polyphenols was found in Thai’s veggies (Teaw) and fruit (Emblica) at 152.16+11.10 and 134.82+2.27, respectively. These GAE values are higher than the GAE values of selected imported fruits and veggies, which are well known as superfood constituents.

scholarly journals Pekmez ve Erik Kullanılarak Üretilen Kefirlerin Bazı Kalite Kriterlerinin Belirlenmesi

2014 ◽  
Vol 2 (2) ◽  
pp. 86 ◽  
Author(s):  
Tuğba Kök Taş ◽  
Erkut İlay ◽  
Ayla Öker
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Storage Period ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Control Group ◽  
Phenolic Contents ◽  
Colour Parameter ◽  
Total Antioxidant ◽  
Lactobacillus Spp

The aim of this study is to determine the quality characteristics of kefir by developing different flavours in order to increase its consumption. Plum (10%) and molasses (7.5%) which are rich in phenolic contents are used to produce kefir in different flavours. Chemical analysis (pH, titratable acidity, dry matter and colour), microbial analysis (total microorganism, Lactobacillus spp, Lactococcus spp. and yeast counts), total antioxidant activity (by ORAC method), total amount of phenolic contents and sensorial properties of all kefir samples were carried out at the 1st, 7th and 14th days of storage. Consequently, the results of pH, titratable acidity and dry matter in the kefir samples were determined to change between the values 4.11-4.39; 0.22-0.30 and 11.9-17.02% respectively, during the storage. In the colour analysis, the redness colour parameter of the kefir sample produced using molasses was determined to be higher compared to the other kefir samples. At the first day of storage, the total antioxidant contents of the control group kefir, plum- added kefir and molasses-added kefir samples were determined as 13.30; 16.80 and 17.35 µmol ml-1; and the total phenolic contents as 945.70; 2535.8 and 2357.6 mg ml-1, respectively. Content of total microorganism in kefir samples varied between 8.91-9.80 log kob ml-1during the storage period. Lactobacillus spp. and Lactococcus spp. contents of kefir produced using molasses were determined to have the highest values with 9.11 and 9.91 log kob ml-1, respectively, at the first day. Yeast content of the plum kefir and the molasses kefir samples including sugar was detected to be higher than that of the controlled kefir sample. According to the results of the sensory analysis, the kefir produced with plum was approved the most by the panelists. As a result of this study, two alternative products with quite high total phenolic content and antioxidant activity were developed for consumers.

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