Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.

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Optimization of the Composition of a Novel Bioactive Silage Produced by Mixing of Ground Maize Grains with Olive Mill Waste Waters, Grape Pomace and Feta Cheese Whey

AgriEngineering ◽

10.3390/agriengineering3040055 ◽

2021 ◽

Vol 3 (4) ◽

pp. 868-894

Author(s):

Konstantinos Petrotos ◽

Chryssoula Papaioannou ◽

Stylianos Kokkas ◽

Paschalis Gkoutsidis ◽

Ioannis Skoufos ◽

...

Keyword(s):

Lactic Acid ◽

Cheese Whey ◽

Ph Value ◽

Starter Culture ◽

Grape Pomace ◽

Industrial Wastes ◽

Added Value ◽

Optimization Strategy ◽

Feta Cheese ◽

Olive Mill

In this work, the production of a novel and sustainable silage was realized and optimized. Three agro-industrial wastes produced in bulk: olive mill wastewater (OMWW), grape pomace (GP) and de-proteinized feta cheese whey (DFCW) were mixed with coarsely ground maize grains, and the mixture was inoculated with commercial lactic bacteria starter culture and fermented for 30 days under anaerobic conditions to obtain silage. Sixty-seven recipes with varying compositions of the three agro-wastes were ensilaged, and four silage quality indices: pH value, % acidity as lactic acid, total lactobacillus count (cfu/g) and total yeast and mold count (cfu/g) were monitored throughout the ensilage process, and the obtained data were used to perform multicriteria optimization of the silage composition. The optimization target was to simultaneously maximize the pH drop, % total acidity as lactic acid and lactobacillus count while minimizing the count of undesirable yeasts and molds. Following this optimization strategy, it was found that the best composition of the mixture of all three tested agro-industrial wastes to obtain a high-quality silage was the one containing: 20% w/w GP, 60% w/w OMWW and 20% w/w feta cheese whey. Finally, the produced silage was tested in broilers’ nutrition and by 10% w/w inclusion in the feed, which led to the production of high added-value bioactive meat rich in ω-3 fatty acids and with high antioxidant capacity.

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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18115937 ◽

2021 ◽

Vol 18 (11) ◽

pp. 5937

Author(s):

María Ángeles Rivas ◽

Rocío Casquete ◽

Alberto Martín ◽

María de Guía Córdoba ◽

Emilio Aranda ◽

...

Keyword(s):

Bioactive Compounds ◽

Food Industry ◽

Agricultural Waste ◽

Added Value ◽

Beneficial Effects ◽

Healthy Nutrition ◽

New Methodologies ◽

Antioxidant And Antimicrobial Activity ◽

By Products

Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

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Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

Applied Sciences ◽

10.3390/app11083694 ◽

2021 ◽

Vol 11 (8) ◽

pp. 3694

Author(s):

Luciana De Vero ◽

Giovanna Iosca ◽

Maria Gullo ◽

Andrea Pulvirenti

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Food Industry ◽

Value Added ◽

Natural Food ◽

Organoleptic Properties ◽

Functional Roles ◽

Beneficial Effects ◽

Baked Products ◽

Value Added Products

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.

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Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽

10.29141/2500-1922-2019-4-4-2 ◽

2019 ◽

Vol 4 (4) ◽

pp. 14-22

Author(s):

Olesya Sergeevna ◽

Adelya Bekesheva

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Raw Materials ◽

Silver Carp ◽

Essential Amino Acids ◽

Development Stage ◽

Roll Forming ◽

Fish Gelatin ◽

Organoleptic Characteristics ◽

Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

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Effects of Minor Compounds of Edible Oils on Human Health

Current Nutrition & Food Science ◽

10.2174/1573401316666200203121034 ◽

2020 ◽

Vol 16 (8) ◽

pp. 1196-1208

Author(s):

Ramin Ghodsi ◽

Rahmat Nosrati

Keyword(s):

Human Health ◽

Food Industry ◽

Edible Oils ◽

Food Groups ◽

Bioactive Constituents ◽

Beneficial Effects ◽

Anti Cancer ◽

Prevention And Treatment ◽

Minor Compounds ◽

Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

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Microencapsulation: A Prospective to Protect Probiotics

Current Nutrition & Food Science ◽

10.2174/1573401315666190712222623 ◽

2020 ◽

Vol 16 (6) ◽

pp. 891-899 ◽

Cited By ~ 1

Author(s):

Wissam Zam

Keyword(s):

Gastrointestinal Tract ◽

Food Industry ◽

Health Benefits ◽

Probiotic Bacteria ◽

Bacterial Cells ◽

Beneficial Effects ◽

Host Health ◽

Resistant Strains ◽

Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

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Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

Foods ◽

10.3390/foods10061343 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1343

Author(s):

Lihua Liu ◽

Chenyi Zhang ◽

Huimin Zhang ◽

Guoqiang Qu ◽

Chun Li ◽

...

Keyword(s):

Lactic Acid ◽

Food Industry ◽

Antioxidant Activities ◽

Lactobacillus Rhamnosus ◽

Economic Benefits ◽

Apple Pomace ◽

High Cell ◽

Bioactive Components ◽

Glucosidase Activity ◽

Phenolic Profiles

Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of Lactobacillus strains were assayed for β-glucosidase activity, and only Lactobacillus rhamnosus L08 (L. rhamnosus L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that L. rhamnosus L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits.

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Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Foods ◽

10.3390/foods10020316 ◽

2021 ◽

Vol 10 (2) ◽

pp. 316

Author(s):

Marco Montemurro ◽

Erica Pontonio ◽

Rossana Coda ◽

Carlo Giuseppe Rizzello

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

State Of The Art ◽

Protein Digestibility ◽

The Novel ◽

Sensory Features ◽

Long Time ◽

Biotechnological Processes ◽

Nutritional Compounds ◽

Increasing Demand

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.

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Contextualization of the Bioeconomy Concept through Its Links with Related Concepts and the Challenges Facing Humanity

Sustainability ◽

10.3390/su13147746 ◽

2021 ◽

Vol 13 (14) ◽

pp. 7746

Author(s):

Leire Barañano ◽

Naroa Garbisu ◽

Itziar Alkorta ◽

Andrés Araujo ◽

Carlos Garbisu

Keyword(s):

Environmental Economics ◽

Green Economy ◽

Added Value ◽

Economic Activities ◽

Biological Resources ◽

Beneficial Effects ◽

The Core ◽

Points Of View ◽

Broad Interpretation ◽

Shed Light

The concept of bioeconomy is a topic of debate, confusion, skepticism, and criticism. Paradoxically, this is not necessarily a negative thing as it is encouraging a fruitful exchange of information, ideas, knowledge, and values, with concomitant beneficial effects on the definition and evolution of the bioeconomy paradigm. At the core of the debate, three points of view coexist: (i) those who support a broad interpretation of the term bioeconomy, through the incorporation of all economic activities based on the production and conversion of renewable biological resources (and organic wastes) into products, including agriculture, livestock, fishing, forestry and similar economic activities that have accompanied humankind for millennia; (ii) those who embrace a much narrower interpretation, reserving the use of the term bioeconomy for new, innovative, and technologically-advanced economic initiatives that result in the generation of high-added-value products and services from the conversion of biological resources; and (iii) those who stand between these two viewpoints. Here, to shed light on this debate, a contextualization of the bioeconomy concept through its links with related concepts (biotechnology, bio-based economy, circular economy, green economy, ecological economics, environmental economics, etc.) and challenges facing humanity today is presented.

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Structure Identification and Evaluation of Chemical Components from the Flos Sophorae Immaturus for Inhibitory Effects against HepG2

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.19:452-457 ◽

2021 ◽

Vol 19 (4) ◽

pp. 452-457

Author(s):

Zhaohui Xue ◽

Weichen Song ◽

Xin Gao ◽

Wancong Yu ◽

Xiaonan Hou ◽

...

Keyword(s):

Standard Of Care ◽

Scientific Basis ◽

Added Value ◽

Structure Identification ◽

Chemical Components ◽

Active Components ◽

Sophora Japonica ◽

Beneficial Effects ◽

Cell Proliferation Inhibition ◽

Inhibition Potency

Flos Sophorae Immaturus, dried buds of Sophora japonica, exhibits multiple pharmacologic activities including anti-inflammatory, antiaging, and antiallergy effects as well as adjunct to standard of care cancer therapy. However, active components responsible for beneficial effects in cancer are not known. In this study, Flos Sophorae Immaturus was obtained by ethanol extraction, and eight components were purified, identified, and tested for HepG2 cell proliferation inhibition potency. The compounds identified to be the most effective inhibitors were campherol > isorhamnetin > quercetin. These data provide theoretical and scientific basis for the further development, utilization, and the promotion of added value of Flos Sophorae Immaturus.

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