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Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of short chain fatty acids and prevent the development of some disorders such as colon cancer, irritable bowel syndrome, diabetes, obesity, among others. Traditionally, prebiotics have been used in diverse food formulations to enhance their healthy potential or to improve their technological and sensory properties. However, different alternatives for the production of prebiotic products are being explored, such as edible coatings and films. Therefore, this review aims to highlight recent research on edible coatings and films incorporated with different prebiotics, the concept of prebiotics, the general characteristics of these materials, and the main production methods, as well as presenting the perspectives of uses in the food industry. Current works describe that polyols and oligosaccharides are the most employed prebiotics, and depending on their structure and concentration, they can also act as film plasticizer or reinforcement agent. The use of prebiotic in the coating can also improve probiotic bacteria survival making it possible to obtain fruits and vegetables with synbiotic properties. The most common method of production is casting, suggesting that other technologies such as extrusion can be explored aiming industrial scale. The use of film and coating carried of prebiotic is an emerging technology and there are still several possibilities for study to enable its use in the food industry. This review will be useful to detect the current situation, identify problems, verify new features, future trends and support new investigations and investments.Consumers' quest for healthier, locally produced foods, renders the demand for these products increasingly prominent. The purpose of the present work was to evaluate the impact of a non-thermal multi-hurdle approach, which associated mild high hydrostatic pressure (HHP, 300 MPa), the bacteriophage Listex™ P100, and the pediocin PA-1 producing Pediococcus acidilactici HA 6111-2, as a novel minimal processing towards Listeria monocytogenes eradication in Alheira (a traditional fermented meat sausage from Northern Portugal). The combination of the three hurdles achieved the USDA-FSIS 5 log reduction (in accordance with the standard guidelines for ready-to-eat foods), being the only treatment to elicit the absence of L. monocytogenes immediately following processing (p 0.05) in the pH values were observed, and the semi-quantification of the in situ biosynthesized pediocin PA-1 was documented for the first time in a fermented meat sausage model.Peels and seeds are byproducts generated during the processing of fruits and vegetables that have been cut off or rejected in the food industry. Pumpkin peels are an example of products that provide valuable nutritional aspects but that have low commercial value. This work aimed at recovering carotenoids from pumpkin peels to produce valuable powders. The pumpkin peel flour was obtained from convective drying and milling processes. Liquid-solid extraction produced the ethanol raw extract with a high carotenoid content. Carotenoid extract and Arabic gum suspensions were mixed in proportions of 12, 13, or 14 w/w. Emulsions produced via Ultra-Turrax (UT) and Ultra-Turrax plus high pressure (UTHP) were evaluated and spray dried. The particles carotenoid concentrations varied from 159.1 to 304.6 µg/g and from 104.3 to 346.2 µg/g for samples primarily produced via UT and UTHP, respectively. UTHP 13 particles showed the lowest degradation of carotenoids during 90 days of storage, with a retention index of 79%. The homogenization and spray drying techniques were proven to be suitable steps to preserve the carotenoids recovered from the byproduct studied. Microparticles can be used as a natural dye with potential use in food, pharmaceuticals, and cosmetics.Fermented grain (FG), a complex and unique ecosystem, is the main microbial habitats, biochemical reaction system and direct source of flavor compounds for the Chinese strong-flavor Baijiu (CSFB) production. However, the dynamics of physicochemical properties, prokaryotic community and flavor compounds of FGs during the long-term fermentation process are still not completely clear. Here, the above topics on FGs in the actual production process were comprehensively studied by using a combination of physicochemical analysis, GC-MS detection and Illumina HiSeq sequencing methods. The whole fermentation process could be divided into two stages including early (0-25d) and the later stage (25-60d) based on the dynamics of FG physicochemical properties and the changes of prokaryotic community diversity. A total of 41phyla and 364 genera were detected, and 9 of them were dominant genera in FG complex ecosystem, including Lactobacillus, Pediococcus, Ochrobactrum, Bacillus etc. Among them, the dynamics of 29 top10 geneental factors, and shed more light on the ecological rules guiding community assembly in FGs.The inactivation of pathogenic microorganisms in water and high transmittance liquid foods has been studied extensively. The efficiency of the process is relatively low for treating opaque liquid foods using traditional UV systems. This study evaluated the ability of UV-C light to inactivate foodborne pathogens in a simulated opaque fluid (6.5 to 17 cm-1) at commercial relevant flow rates (31.70, 63.40, 95.10 gph) using a pilot-scale Dean Flow UV system. In this study, a mathematical model for the prediction of delivered fluence was developed by the biodosimetry method. The results revealed that increased Reduction equivalent fluence (REF) rates were observed with increased flow rates due to additional turbulence. The experimental and calculated REF were well correlated with the UV-C absorption coefficient range of 6.5 to 17 cm-1 indicating efficient mixing in the reactor. REF scaled up linearly at experimental conditions as an inverse function of flow rate and absorption coefficient, and a linear mathematical model (R2 > 0.99, p 0.05). It is demonstrated that the developed model can predict the REF, thus microbial inactivation of microbial suspensions in simulated fluid with the absorption coefficient of 6.5-17 cm-1 and flow rates of 31.70-95.10 gph. The pilot system will be field-tested against microorganisms in highly absorbing and scattering fluids.Dulce de leche, a concentrated dairy product with high added value, is an essential product of Brazilian culture. However, with a competitive market among economic blocks, it is important to know if the country of origin influences the perception of consumers and the intention to purchase a product, aiming to boost production in the domestic market. This study aimed to assess the impact of different levels of ethnocentrism on the consumer perception and buying behavior toward dulce de leche (DL) from other countries (Argentina, Uruguay, and Brazil). Through an online survey, participants' demographic data (n = 224) was collected. Then they were encouraged to identify the purchase motivation using the Hard Laddering (HL) methodology and to assess the consumer's level of ethnocentrism (CE) with CESTSCALE. Three distinct groups were identified high, moderate, and low ethnocentric. Consumers with high CE declared themselves conservative, with a more significant number of self-employed workers, and prefer and alwa aspects of the origin, as they are fundamental in the choice of this product by the consumer, which helps local industries.Instant green tea powder was used as raw material to prepare an instant dark tea via liquid-state fermentation by Eurotium cristatum. To understand how the chemical constituents present in fermented green tea develop during fermentation, samples were collected on different days during fermentation for qualitative analyses by ultra-performance liquid chromatography-Q Exactive Orbitrap/Mass spectrometry. Untargeted metabolomics analyses revealed that the levels of original secondary metabolites in the instant green tea changed significantly from day 3 to day 5 during fermentation. Targeted metabolomics indicated that the levels of galloylated catechins (GCs) and free amino acids (FAAs) significantly decreased, but the nongalloylated catechins (NGCs), alkaloids, thearubigins and theabrownins increased dramatically after fermentation. The changes in the contents of catechins, gallic acid and free amino acids in the instant dark tea samples were positively related to the DPPH radical scavenging activities in vitro, and the phenolic acids and FAAs were positively related to the inhibitory effects towards α-glucosidase. These results showed that fermentation by Eurotium cristatum is critical to the formation of certain qualities of instant dark tea.Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts in flavor metabolites and their correlations to the structure and function of fermentative microbial communities were explored during the spontaneous fermentation process of potherb mustard (Brassica juncea var. multiceps), a traditionally fermented vegetable from China. Halophilic bacteria (HAB, i.e., Halomonas, Salinivibrio, and Vibrio) and lactic acid bacteria (LAB, i.e., Lactobacillus-related genera and Weissella) became highly abundant after potherb mustard fermentation. Further, HAB and LAB abundances exhibited significant, positive correlations with metabolites important in fermented potherb mustard flavoring (e.g., organic acids, amino acids, alcohols, aldehydes, and nitriles). Metagenomic analysis indicated that Halomonas, Salinivibrio, Weissella, and Lactobacillus-related genera were likely actively engaged in pyruvate metabolism (ko00620) and citrate cycle (TCA cycle, ko00020), leading to higher lactic and acetic acid concentrations, along with lower pH, which would affect levels of volatile isothiocyanates and nitriles that contribute to flavoring of fermented potherb mustard. Further, HAB and LAB were the primary populations inferred to be responsible for amino acid and fatty acid metabolism in addition to the biosynthesis of numerous volatile flavor compounds. This study highlights the predominance and importance of LAB and HAB during spontaneous fermentation of potherb mustard and provides new insights into their roles in this process.Alicyclobacillus spp. can cause commercially pasteurized fruit juices/beverages to spoil and the spoilage is characterized by the formation of a distinct medicinal or antiseptic off-odor attributed to guaiacol. The aim of this study was to reveal the mechanism of guaiacol production in A. acidoterrestris by combining transcriptomic and proteomic approaches. RNA-sequencing and iTRAQ analyses were conducted to investigate differences in expression levels of genes and proteins in A. acidoterrestris when producing (with 500 μM vanillic acid) and not producing (without vanillic acid) guaiacol. A total of 225 differentially expressed genes and 77 differentially expressed proteins were identified. The transcription of genes vdcBCD encoding subunits of vanillic acid decarboxylase were 626.47, 185.01 and 52.81-fold up-regulated, respectively; they were the most up-regulated genes involved in guaiacol production. Expressions of the benzoate membrane transport protein, fusaric acid resistance protein, resistance-nodulation- division transporter, some ATP-binding cassette transporters and major facilitator superfamily transporters were increased at either mRNA, protein or both levels, indicating that they participated in the uptake of vanillic acid and extrusion of guaiacol.