Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.

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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Fermentation ◽

10.3390/fermentation6040106 ◽

2020 ◽

Vol 6 (4) ◽

pp. 106

Author(s):

Ranjana Sharma ◽

Prakrati Garg ◽

Pradeep Kumar ◽

Shashi Kant Bhatia ◽

Saurabh Kulshrestha

Keyword(s):

Storage Conditions ◽

Fermented Food ◽

Biochemical Changes ◽

Fermented Foods ◽

Probiotic Properties ◽

Biochemical Compounds ◽

Unique Approach ◽

Biochemical Quality ◽

Metabolic Activities ◽

And Storage

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.

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The Reduction of Carbohydrate, Fat and The Increment of Protein Content of Some Nigerian Diets by Traditional Fermentation

Medical Laboratory Technology Journal ◽

10.31964/mltj.v4i2.194 ◽

2018 ◽

Vol 4 (2) ◽

pp. 69

Author(s):

Ehoche E Elijah ◽

Henry Y Adeyemi

Keyword(s):

Protein Content ◽

Food Processing ◽

Food Product ◽

Fermented Milk ◽

Fermented Food ◽

Cow Milk ◽

Soy Milk ◽

Parkia Biglobosa ◽

Moisture Contents ◽

Traditional Fermentation

Fermentation is vital to African food processing. Its effects on the percentage carbohydrate, proteins, lipid and moisture composition of laboratory prototypes of the fermented seed from Parkia biglobosa, (Dawadawa) condiment paste, fermented milk (Nono), corn (Zea mays)-based pap (Akamu), soybean (Glycine max) based-cheese paste (wara) and soy-milk (soymilk). The major macro-nutrient and moisture contents of each food product and their respective substrates were determined using standard methods and compared. The result showed that there was a noticeable fall in the carbohydrate content in the Corn (56.23±9.09 %) as it was converted to Akamu (7 .63±2.67 %) just as was noticed in the fermentation of Nono (11.99±2.67 %) from fresh cow milk (42.3±1.60 %). The similar trend was also found in the fermentation of the lipid-containing soy bean seed (41±7) to soy wara (7.6±2 %) and soymilk (5.6±2.2 %). However, there was an increase in the protein content from the fermentation of Parkia biglobosa seed: 31.62±0.83 - 34.17±3.6 % in Dawadawa and 25.25±0.59 - 37.74±1.8 % in Nono. Moisture contents of the various fermented food products also increased as follows: from 9.00 ±0.01-90.0±0.70 in Akamu; 89.0±0.58 into 92.7±0.98 in Nono, 13.0±0.87 -33±0.01 in Dawadawa paste, and 5.0±0.01 - 39±1.41 % in soy milk and 31 ±1.4 % in soy wara. These show that fermenting foods could reduce their carbohydrate and fat content relatively but increase their protein content. These cannot be overemphasized considering the problem of malnutrition which is prevalent around this part of the world.

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Effect of pH and temperature on the infectivity of human coronavirus 229E

Canadian Journal of Microbiology ◽

10.1139/m89-160 ◽

1989 ◽

Vol 35 (10) ◽

pp. 972-974 ◽

Cited By ~ 40

Author(s):

Alain Lamarre ◽

Pierre J. Talbot

Keyword(s):

Incubation Period ◽

Storage Conditions ◽

Viral Infectivity ◽

Human Coronavirus ◽

Virus Growth ◽

The Stability ◽

And Storage ◽

Influence Of Ph ◽

Human Coronavirus 229E

The stability of human coronavirus 229E infectivity was maximum at pH 6.0 when incubated at either 4 or 33 °C. However, the influence of pH was more pronounced at 33 °C. Viral infectivity was completely lost after a 14-day incubation period at 22, 33, or 37 °C but remained relatively constant at 4 °C for the same length of time. Finally, the infectious titer did not show any significant reduction when subjected to 25 cycles of thawing and freezing. These studies will contribute to optimize virus growth and storage conditions, which will facilitate the molecular characterization of this important pathogen.Key words: coronavirus, pH, temperature, infectivity, human coronavirus.

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Survey of Cyclohexylamine Content of Food Products Containing Cyclamates

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/53.6.1120 ◽

1970 ◽

Vol 53 (6) ◽

pp. 1120-1128

Author(s):

T Fazio ◽

J W Howard ◽

E O Haenni

Keyword(s):

Weight Control ◽

Food Product ◽

Storage Conditions ◽

Major Type ◽

Processing And Storage ◽

Relationship Of ◽

The Relationship ◽

And Storage ◽

Hydrolysis Of ◽

Content Range

Abstract A national survey was conducted to ascertain the relationship of the cyclohexylamine content of cyclamate-containing products to their composition, processing, and storage conditions. Cyclohexylamine was found in 174 of the 232 samples examined. The cyclohexylamine content range for each major type of food product was as follows: 0.0–8.2 ppm for carbonated beverages; 0.0–5.8 ppm for dry beverage bases; 0.0–1.5 ppm for fruit juices; 0.0–0.8 ppm for weight control foods; and 0.3–66 ppm for food sweetener preparations (liquid and dry base). No correlation between the cyclamate content of products and the cyclohexylamine present was evident. However, the findings indicate that significant hydrolysis of cyclamate can occur.

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Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods

Journal of Food Protection ◽

10.4315/0362-028x-61.9.1154 ◽

1998 ◽

Vol 61 (9) ◽

pp. 1154-1160 ◽

Cited By ~ 25

Author(s):

GUY E. SKINNER ◽

JOHN W. LARKIN

Keyword(s):

Botulinum Toxin ◽

Empirical Relationship ◽

Critical Time ◽

Food Product ◽

Toxin Production ◽

Storage Conditions ◽

Potential Health ◽

And Storage ◽

Infinite Set ◽

Toxin Formation

Integrating-type time-temperature indicators (TTIs) may be utilized to warn food processors and consumers about storage conditions that may have rendered a food potentially hazardous. As an example of how integrated TTIs could be manufactured to emulate an infinite set of time-temperature situations, a set of conditions which have supported C. botulinum growth and toxin production was compiled. The time-temperature curve representing conservative times required for toxin formation was constructed with data from literature relating to toxin formation as a function of temperature in any media or food product. This set of critical time-temperature data is fit by a conservative empirical relationship that can be used to predict combinations of incubation times and storage temperatures that represent a potential health risk from C. botulinum in foods. A TTI could be constructed to indicate deviation from such a given set of conditions to bring attention to foods that may have been exposed to potentially hazardous temperatures with respect to C. botulinum toxin formation.

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Rapid characterization of hypanthium and seed in wild and cultivated rosehip: application of Raman microscopy combined with multivariate analysis

Royal Society Open Science ◽

10.1098/rsos.202064 ◽

2021 ◽

Vol 8 (3) ◽

Author(s):

Ilinka Pećinar ◽

Djurdja Krstić ◽

Gianluca Caruso ◽

Jelena B. Popović-Djordjević

Keyword(s):

Food Industry ◽

Abiotic Factors ◽

Storage Conditions ◽

Chemical Profile ◽

Rosa Canina ◽

Lower Extent ◽

Rapid Characterization ◽

Dog Rose ◽

And Storage

Rosehip (pseudo-fruit) of dog rose ( Rosa canina L.) is highly valued, and owing to nutritional and sensory properties it has a significant place in the food industry. This work represents an innovative report focusing on the evaluation of the phytochemical composition of rosehips (hypanthium and seed) grown in different locations in Serbia, using Raman microspectroscopy combined with multivariate data analysis. Some significant differences arose between the analysed rosehip samples with regard to the chemical profile of both hypanthium parenchyma cells and seed, although no evident discrimination was recorded between the samples of wild and cultivated rosehip. The differences between the hypanthium samples compared were mainly determined by the content of carotenoids, phenolic compounds and polysaccharides, whereas phenolics, polysaccharides (pectin, cellulose and hemicellulose) and lipids (to a lower extent) contributed to the seed sample discrimination. The differences observed between the rosehip samples may be attributed to abiotic factors (growing, ripening and storage conditions), which had a significant impact on the carotenoid and polyphenols biosynthesis.

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