RESUMO
Pestil, also known as fruit leather, has emerged as a promising non-dairy carrier for probiotics, utilizing apricots and incorporating probiotics into its formulation. This study aimed to develop a healthy snack bar by incorporating three distinct strains of probiotic bacteria, both in free and encapsulated forms, into the recipe of apricot leather. The physicochemical, bioactive, microbiological, and textural attributes of the resulting apricot pestils were evaluated over a 120-day storage period. Fluctuations in pH (4.74-4.97) were observed during storage, whereas water activity (0.31-0.45) and moisture content (8.05%-13.40%) exhibited a decreasing trend over time. Incorporating free or encapsulated bacteria resulted in a darker surface, attributed to the intermolecular interactions between probiotics and the pestil matrix. The initial total phenolic content was highest and declined significantly during storage (52.13-291.73 mg gallic acid equivalent/100 g) (p < 0.05). Viability was found to be higher in the encapsulated forms of bacteria at the conclusion of the storage period. Overall, apricot pestil emerged as a promising matrix for viable probiotics, facilitating their delivery and hosting in both free and encapsulated forms during storage.
RESUMO
The aim of this study was to investigate the effects of different seed priming solutions on physical and chemical quality parameters of lentils as well as nodule bacterial diversity before sowing. Therefore, lentil seeds were treated with polyethylene glycol (PEG 6000) (15%), sorbitol (6%), and distilled water, and none pretreated lentils (Lens culinaris) were used as control. The seeds were kept in these solutions for 24 h, then dried on toweling paper for 24 h, and used for the experiment. For nodule microbiota analysis, the plant root was divided into two equal parts, upper and lower, according to the root length and all nodules were collected from each region. According to the results, it was observed that emergence and flowering started late in the control compared to other seed priming treatments. Sorbitol application was found to provide advantages in terms of germination and seedling development. PEG and distilled water (DW) treatments showed an increase in total phenolic component activity; however, no significant change was observed in DPPH radical scavenging activity. Amplicon-based metagenomic analysis revealed that sorbitol and distilled water were the seed priming solutions altering the species diversity, especially Rhizobium sp. as the genus. In the comparison of samples taken from different parts of the root nodules, more Rhizobium sp. as a genus and Rhizobium leguminosarum as the species were found in the nodules collected from the top of the root. According to the overall results of lentil pod, lentil plant, and microbiota, sorbitol and DW can be considered to be a good priming solutions.
RESUMO
High-throughput sequencing has provided a way to monitor the large diversity of microorganisms in fermented foods that have complex microbiota. Up to date, many kinds of cheese have been characterized with the metataxonomic approach, but the safety of unpacked Turkish white cheeses, which are widely consumed in Turkey, has not been assessed. In this study, fifteen unpacked white cheeses sold in public bazaars in Ankara province have been collected and subjected to microbial enumeration as well as physicochemical analysis. Five white cheeses, which have relatively the highest foodborne pathogens, out of fifteen white cheeses, have been analyzed by next-generation sequencing and metataxonomic analysis. According to the results, abundant families were Lactobacillaceae, Oceanospirillaceae, Enterococcaceae, Pseudomonadaceae, and Vibrionaceae. Staphylococcus aureus, E. coli, and Salmonella, which are indicators of bad hygiene and sanitation conditions, were found in cheeses. In conclusion, culture-independent methods such as metataxonomic can be important to evaluate the safety of foods.
