Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage.

This study presents a novel packaging film based on whey protein isolate/κ-carrageenan (WC) with red grape pomace anthocyanins (RGA) to investigate its impact on some qualitative attributes of emergency food bars (EFBs) for 6 months at 38°C. Increasing the RGA dose in WC films from 5% (WCA5) to 10% (WCA10) reduced hydrogen bonding between polymers and polymer homogeneity in the matrix according to FTIR and SEM. Tensile strength slightly declined in WCA5 from 7.47 ± 0.26 to 6.97 ± 0.12, while elongation increased from 27.74 ± 1.36 to 32.36 ± 1.25% compared to WC film. The maximum weight loss temperature (TM) increased by incorporating 5 wt% RGA from 182.95°C to 244.36°C, whereas TM declined to 187.19°C in WCA10 film. WVP and OTR slightly changed in WCA5 (from 7.83 ± 0.07 and 2.57 ± 0.18 to 8.41 ± 0.03 g H2O.m/m2.Pa.s × 10-9 and 1.79 ± 0.32 cm3 O2/m2.d.bar, respectively), but significantly impaired in WCA10 compared to WC film. WCA5 and WCA10 films had high AA%, 68.77%, and 79.21%, respectively. WCA10 film presented great antimetrical properties against Staphylococcus aureus with an inhibition zone of 6.00 mm. The light transmission of RGA-contained films in the UV spectrum was below 10%. The WCA5 film effectively restrained moisture loss and hardness increment until the end of the storage period, which were 14.33% and 28.76%, respectively, compared to day 0. Antioxidant films provided acceptable resistance against oxidation to EBF treatment. Sensory panels scored WCA5 and WCA10 higher in overall acceptance with 5.64 and 5.40 values, respectively, while complaining about the hardness of OPP treatment. The results of this investigation demonstrated that incorporating RGA, preferably 5 wt%, into WC-based film effectively improved the qualitative properties of EFB during the 6-month shelf life. This film might be a promising alternative for packaging light and oxygen-sensitive food products.

Optimal Extraction and Deproteinization Method for Mannoprotein Purification from Kluyveromyces marxianus.

Background: Mannoproteins, mannose-glycosylated proteins, play an important role in biological processes and have various applications in industries. Several methods have been already used for the extraction of mannoproteins from yeast cell-wall. The aim of this study was to evaluate the extraction and deproteinization of mannan oligosaccharide from the Kluyveromyces (K.) marxianus mannoprotein. Methods: To acquire crude mannan oligosaccharides, K. marxianus mannoproteins were deproteinized by the Sevage, trichloroacetic acid, and hydrochloric acid (HCL) methods. Total nitrogen, crude protein content, fat, carbohydrate and ash content were measured according to the monograph prepared by the meeting of the Joint FAO/WHO Expert Committee and standard. Mannan oligosaccharide loss, percentage of deproteinization, and chemical composition of the product were assessed to check the proficiency of different methods. Results: Highly purified (95.4%) mannan oligosaccharide with the highest deproteinization (97.33 ± 0.4%) and mannan oligosaccharide loss (25.1 ± 0.6%) were obtained following HCl method. Conclusion: HCl, was the most appropriate deproteinization method for the removal of impurities. This preliminary data will support future studies to design scale-up procedures.

Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts.

There is an increasing demand for non-dairy probiotic food due to the constraints associated with dairy probiotics. In this study, a co-culture synbiotic beverage was prepared using a mixture of mung bean and rye sprouts inoculated with Lactobacillus plantarum (B-28) and Lactobacillus casei (B-29), along with inulin and oligofructose as prebiotics. The effects of prebiotic addition and starter culture on the survival of probiotics during cold storage and simulated gastric conditions were examined. Additionally, titratable acidity, pH, phenolic content, antioxidant activity, and sensory characteristics were evaluated over a 28-day period. The resulting product demonstrated good survival for L. casei (107 CFU.ml-1) and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigeration with no significant changes in quality. The samples exhibited significantly high total phenolic content (TPC), ranging from 19.18 to 25.75 mg GAE/100 mL, which L. casei-containing drinks exhibited the highest TPC activity (p < 0.05). All treatments showed a significant reduction in probiotic survival during gastrointestinal digestion in the laboratory conditions (p < 0.05), although more than 50% survival was observed for all strains. The addition of prebiotics to the beverages led to a significant decrease in phenolic content (p < 0.05), but improved sensory scores. The highest turbidity was observed in the sample containing both probiotics and inulin on the 28th day at 38.1 (NTU). In general, the synergistic effect of probiotics was more pronounced when used together with both prebiotics in the beverages compared to their individual use. The results suggest that the production of this beverage could serve as a nutritious alternative to lactose-sensitive dairy beverages and contribute to the development of future probiotic food products.

Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties.

Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by Lactobacillus casei and Lactobacillus plantarum, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel-Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel-Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of Lactobacillus plantarum and Lactobacillus casei remained at 106-108 colony forming unit/ml after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, Lactobacillus plantarum drinks provided the highest overall acceptability among other samples on the 28th day.

Gamma-Aminobutyric Acid (GABA) Biosynthesis from Lactobacillus plantarum subsp. plantarum IBRC10817 Optimized and Modeled in Response to Heat and Ultrasonic Shock.

Gamma-aminobutyric acid is one of the major inhibitory neurotransmitters in the nervous system. Although gamma-aminobutyric acid is commonly synthesized by chemical methods, its microbial biosynthesis is regarded as one of the best production methods among the conventional techniques. This study aimed to optimize and model the production of gamma-aminobutyric acid from Lactobacillus plantarum subsp. plantarum IBRC (10,817) under the influence of heat and ultrasonic shock using the response surface methodology. Heat and ultrasonic shock were applied in the lag phase of bacterial growth. Heat shock variables included heat treatment, monosodium glutamate concentration, and incubation time. Also, ultrasonic shock variables were ultrasonic intensity, ultrasonic time, incubation time, and monosodium glutamate concentration. By applying the 30.9 h of incubation, 3.082 g/L of monosodium glutamate, and thermal shock of 49.958 °C for 30 min, the production of 295.04 mg/L of gamma amino butyric acid was predicted. As for ultrasonic shock, using 3.28 (g/L) monosodium glutamate, 70 h of bacterial incubation, 7.7 min ultrasound shock, and ultrasound frequency of 26.58 kHz, the highest amount of metabolite production was anticipated to be 215.19 mg/L. Overall, it was found that the actual values were consistent with the predicted values.

The Gliadin Hydrolysis Capacity of B. longum, L. acidophilus, and L. plantarum and Their Protective Effects on Caco-2 Cells against Gliadin-Induced Inflammatory Responses.

BACKGROUND: Non-celiac wheat sensitivity (NCWS) is a poorly understood gluten-related disorder (GRD) and its prominent symptoms can be ameliorated by gluten avoidance. This study aimed to determine the effectiveness of a probiotic mixture in hydrolyzing gliadin peptides (toxic components of gluten) and suppressing gliadin-induced inflammatory responses in Caco-2 cells. METHODS: Wheat dough was fermented with a probiotic mix for 0, 2, 4, and 6 h. The effect of the probiotic mix on gliadin degradation was monitored by SDS-PAGE. The expression levels of IL-6, IL-17A, INF-γ, IL-10, and TGF-ß were evaluated using ELISA and qRT-PCR methods. RESULTS: According to our findings, fermenting wheat dough with a mix of B. longum, L. acidophilus, and L. plantarum for 6 h was effective in gliadin degradation. This process also reduced levels of IL-6 (p = 0.004), IL-17A (p = 0.004), and IFN-γ (p = 0.01) mRNA, as well as decreased IL-6 (p = 0.006) and IFN-γ (p = 0.0009) protein secretion. 4 h fermentation led to a significant decrease in IL-17A (p = 0.001) and IFN-γ (p = 0.003) mRNA, as well as reduced levels of IL-6 (p = 0.002) and IFN-γ (p < 0.0001) protein secretion. This process was also observed to increase the expression levels of IL-10 (p < 0.0001) and TGF-ß (p < 0.0001) mRNA. CONCLUSIONS: 4 h fermentation of wheat flour with the proposed probiotic mix might be a good strategy to develop an affordable gluten-free wheat dough for NCWS and probably other GRD patients.

Stress response and characterization of oil-in-water emulsions stabilized with Kluyveromyces marxianus mannoprotein.

This study was intended to investigate physico-chemical, rheological, and emulsifying properties of oil-in-water emulsions prepared from the Kluyveromyces marxianus mannoprotein (KMM). Also, the stress-response function of the KMM emulsions was compared with that of the whey protein concentrate (WPC) emulsions in terms of zeta potential, size, and rheology. The stress experiments were conducted at different pH (3 to 9), ionic composition (0 to 500 mM NaCl), and temperatures (30 to 90 °C). The extracted KMM with a molecular weight of 107.2 kDa had 28.8% proteins and 68.22% carbohydrates. With increasing the KMM concentration to 1.5% (w/w), the zeta potential, droplet size, and apparent viscosity of the emulsions reached -35 mV, ∼1 µ, and ∼9 mPa·s, respectively. After applying pH, ionic composition, and temperature, the KMM emulsions were more stable than the WPC emulsions. In conclusion, KMM can be used as a bioemulsifier and be more effective in stabilizing emulsions than WPC. PRACTICAL APPLICATION: Yeasts are a rich source of natural materials. In this study, we extracted mannoproteins from the yeast cell wall and evaluated their functional properties to be used as an emulsifier in oil-in-water emulsions. The results of this study confirm that the yeast-derived mannoproteins are good at stabilizing these emulsions either in the presence or absence of different environmental conditions.

Effect of the ethanolic extract and essential oil of Ferulago angulata (Schlecht.) Boiss. on protein, physicochemical, sensory, and microbial characteristics of probiotic yogurt during storage time.

BACKGROUND: The use of functional food, such as probiotic products, is important due to their health benefits against various diseases. Phenolic and aromatic compounds originating from medical plants can contribute to the growth of probiotic bacteria. METHODS: The ethanolic extract (0.2% and 0.4%) and essential oil (0.01% and 0.03%) of Ferulago angulata (FAEE and FAEO, respectively) were added to probiotic yogurt (Lactobacillus acidophilus and Bifidobacterium bifidum bacteria) to investigate their effects on the survival of probiotic bacteria during storage time (21 days) and assess its physicochemical, protein, and organoleptic properties. RESULTS: Upon increasing the concentration of FAEE and FAEO, the value of total phenol content, acidity, viscosity, and water absorption of yogurt treatments increased, and the pH, syneresis, and solubility of treatments showed a decreasing trend (p < .05). Also, adding 0.01% FAEO and 0.2% FAEE improved the organoleptic properties of yogurt (p < .05) compared to the control treatment. The survivability of the investigated probiotic bacteria demonstrated a decreased trend during storage in all treatments, but at the end of the study, the number of both probiotic bacteria in all treatments was significantly higher than that of the control samples. CONCLUSION: Based on the results of protein, physicochemical, microbial, and sensory tests of herbal probiotic yogurts, the addition of 0.03% essential oil is the best way to realize the goals of the research.

Hydrothermally extraction of saponin from Acanthophyllum glandulosum root - Physico-chemical characteristics and antibacterial activity evaluation.

Saponin was extracted from Acanthophyllum glandulosum root under subcritical water conditions, and effects of root powder and pH of the solution were evaluated on the concentration of the saponin as manifested in its foamability and antioxidant activity using RSM. FT-IR analysis indicated that A. glandulosum root extract had 2 main functional groups (hydroxyl and amide I groups). Saponin with the highest foam height (4.66 cm), concentration (0.080 ppm) and antioxidant activity (90.6 %) was extracted using 10 g of the root powder and pH value of 4. Non-significant differences were observed between the predicted and experimental values of the extraction response variables. The study demonstrated good appropriateness of resulted models by Response Surface Methodology. Furthermore, higher values of R2 was attained for the foamability (>0.81) and antioxidant activity (>0.97), as well as large p-values (p > 0.05) indication of their lack-of-fit response verified the acceptable fitness of the provided models. The extracted saponin also showed bactericidal effect, which shows potential as a natural antibacterial compound.

Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel.

The microwave-assisted extraction of pectin from sweet lemon peel (SLP) was optimized using Box-Behnken design. The highest pectin yield (25.31%) was observed under optimal condition (microwave power of 700 W, irradiation time of 3 min and pH of 1.5). The physicochemical, structural and some bioactivity of the SLP pectin isolated at optimum condition was evaluated. The SLP pectin was rich in galacturonic acid and galactose (87.2 mol%), high in molecular weight (615.836 kDa) and low in degree of esterification (1.2-35.1%). Furthermore, the SLP pectin was composed of 55.7% linear region (homogalacturonan) and 42.2% hairy region (rhamnogalacturonan-I). Also, the FT-IR and H-NMR results confirm the major presence of low methylated galacturonic acid rich structure in the isolated samples. In addition, SLP pectin showed good emulsifying and antioxidant properties. A pseudoplastic flow behavior was observed for SLP pectin solution at higher concentrations (1% w/v <). These results represent an inexpensive source for pectin extraction with high pectin yield and good properties.

The potentials of probiotics on gluten hydrolysis; a review study.

Celiac disease (CD) is an autoimmune disorder of the small intestinal mucosa in genetically susceptible subjects consuming gluten. Gluten in wheat, rye and barley is harmful for some individuals and leads to various symptoms. Research has shown that treatment with probiotics in CD patients could improve the symptoms by the gluten hydrolysis. For this purpose, different databases such as Medline, PubMed, Scopus, and Google Scholar were searched using the following keywords: Celiac disease, Wheat flour, Gluten, glutamine, Probiotic, Bifidobacterium, Lactobacillus, Enzymes, Wheat allergy, Immune system, T cells, HLA-DQ2, HLA-DQ8, Gluten-free diet, Proteolysis, α2-gliadin fragment, Gliadin, 33-mer peptide, and Zonulin. The search aimed to retrieve the articles published during 2000-2019. Today, a gluten-free diet (GFD) is the only celiac disease treatment. Biotechnological strategy based on probiotic treatment could degrade gluten. Research has shown that combination of the probiotic enzyme is more effective than single probiotic on gluten hydrolysis. The result of different studies showed that probiotic mixture has the capacity to hydrolyze a considerable concentration of the 33-mer of gliadin completely. The present study was aimed to investigate associations between the capacities of probiotics on gluten hydrolysis.

Promoting Probiotics Survival by Microencapsualtion with Hylon Starch and Genipin Cross-linked Coatings in Simulated Gastro-intestinal Condition and Heat Treatment.

Microencapsulation with hydrocolloids as a modern technique has been used to prolong the survival of probiotics during exposure to harsh conditions. In this study, alginate-Hylon starch microcapsules with genipin cross-linked chitosan and poly-L-lysine coatings were developed to encapsulate four strains of probiotic bacteria, including Lactobacillus casei (ATCC 39392), Bifidobacterium bifidum (ATCC 29521), Lactobacillus rhamnosus (ATCC 7469), and Bifidobacterium adolescentis (ATCC 15703). The viability of probiotics was investigated under heat treatment (72, 85, and 90 °C, 0.5 min), simulated gastric juice (along with pepsin, pH = 2, 2 h at 37 °C), and simulated intestinal juice (along with pancreatin and bile salts, pH = 8, 2 h at 37 °C). The morphology and size of microcapsules were measured by scanning electron and optical microscopy. Results of this research demonstrated that, compared with the free form, microencapsulated probiotics had significantly (P < 0.05) higher viability under simulated gastro-intestinal conditions and heat treatment. Microcapsules with genipin cross-linking significantly increased the viability of probiotics compared with non-cross-linked microcapsules. Moreover, genipin did not influence the size of the microcapsules produced using the emulsion technique. In general, this research indicated that the presence of genipin as a cross-linking agent in the structure of hydrocolloids such as chitosan and poly-L-lysine, and also the presence of Hylon (high-amylose starch) as a material resistant to heat and digestive enzymes, not only increased the viability of probiotics in simulated human gastro-intestinal condition but also considerably improved the thermal resistance of microcapsules.

Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger.

In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti-oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.

Linear programming: an alternative approach for developing formulations for emergency food products.

BACKGROUND: To minimize the mortality rates of individuals affected by disasters, providing high-quality food relief during the initial stages of an emergency is crucial. The goal of this study was to develop a formulation for a high-energy, nutrient-dense prototype using linear programming (LP) model as a novel method for developing formulations for food products. RESULTS: The model consisted of the objective function and the decision variables, which were the formulation costs and weights of the selected commodities, respectively. The LP constraints were the Institute of Medicine and the World Health Organization specifications of the content of nutrients in the product. Other constraints related to the product's sensory properties were also introduced to the model. Nonlinear constraints for energy ratios of nutrients were linearized to allow their use in the LP. Three focus group studies were conducted to evaluate the palatability and other aspects of the optimized formulation. New constraints were introduced to the LP model based on the focus group evaluations to improve the formulation. CONCLUSION: LP is an appropriate tool for designing formulations of food products to meet a set of nutritional requirements. This method is an excellent alternative to the traditional 'trial and error' method in designing formulations. © 2017 Society of Chemical Industry.

The Production of Synbiotic Bread by Microencapsulation.

Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5% wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5% inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria.

Microencapsulation of Probiotics by Calcium Alginate-gelatinized Starch with Chitosan Coating and Evaluation of Survival in Simulated Human Gastro-intestinal Condition.

Microencapsulation as one of the most modern methods has considerable effects on probiotic survival. In this study Lactobacillus casei (ATCC 39392) and Bifidobacterium bifidum (ATCC 29521) were encapsulated using calcium alginate-gelatinized starch, chitosan coating and inulin via emulsion technique, and were incubated in simulated gastric juice (along with pepsin, pH=1.5) and simulated intestinal juice (along with pancreatin and bile salts, pH = 8) for 2 hours at 37 (o)C. The morphology and size of microcapsules were measured by scanning electron and optical microscopy. The results indicated that the survival of microencapsulated probiotic increased significantly in simulated gastro-intestinal condition (P < 0.05). Chitosan coating played a significant role in the protection of probiotic bacteria in simulated gastro-intestinal condition and the diameter of the microcapsules increased with the addition of chitosan coating. In general, this study indicated that microencapsulation with alginate-gelatinized starch coated with chitosan could successfully and significantly protect probiotic bacteria against adverse condition of simulated human gastro-intestinal condition.

Antibacterial activity and comparison of the volatile constituents obtained by several extraction methods from the flowers, stems and leaves of Astrodaucus orientalis.

The oils of the flowers, stems and leaves of Astrodaucus orientalis L. were separately extracted using hydrodistillation (HD), head-space solid-phase microextraction (HS-SPME) and microwave assisted head-space solid-phase microextraction (MA-HS-SPME). The volatile constituents were analyzed by GC and GC/MS. Temperature and time of extraction, microwave power and exposure time of extraction were optimized. Polydimethylsiloxane (PDMS) fiber was used as the solid phase for SPME methods. The main constituents of the flower, stem and leaf oils isolated by HD, HS-SPME and MA-HS-SPME are as follows, respectively: beta-pinene (20.5%, 13.9% and 30.4%), alpha-thujene (8.7%, 16.2% and 10.9%) and alpha-pinene (7.6%, 14.3% and 10.9%) for the flowers, sabinene (11.8%, 32.3% and 11.8%), alpha-pinene (8.7%, 28.8% and 6.1%) and p-mycrene (2.5%, 12% and 8.5%) for the stem, and alpha-pinene (9.4%, 37.1% and 22.5%), sabinene (13.5%, 26.3% and 23.5%), beta-pinene (6.3%, 9.8% and 10%) and p-mycrene (3.2%, 2.5% and 15.6%) for the leaf. The minimum inhibitory concentrations (MIC) were determined for all essential oils obtained by HD against both Gram-positive (Bacillus subtilis) and Gram-negative (Escherichia coli) bacteria using the agar dilution method. These oils showed the good activities against the both bacteria (0.5 - 1.5 mg/mL).