Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices.

Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (106-107 CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.

Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics.

The development of yogurt with functional characteristics from bioactive compounds such as fiber, antioxidants, and probiotics represents a novel strategy in designing value-added dairy beverages. However, biotechnological challenges are present in these bioprocesses, such as the selection of probiotic strains, as well as the correlation with the physicochemical characteristics of the fermentative metabolism of probiotic microorganisms. Therefore, yogurt could be a vehicle for including probiotic bacteria, bioactive compounds, and phytochemicals that allow synergistic effects in the development of bioprocesses with potential benefits for the host's health. Therefore, this article aims to review the current conditions of bio-yogurt production, discuss the physicochemical and bioactive composition (sugars, fiber, vitamins), and include phytochemicals from carrots to establish synergistic relationships with probiotic microorganisms to obtain a functional dairy beverage.

Probiotics in anthocyanin-rich fruit beverages: research and development for novel synbiotic products.

Anthocyanin-rich fruit beverages are of special interest as functional products due to their antioxidant activity, antimicrobial properties against pathogens, and, more recently, evidence of prebiotic potential. The stability and bioactivity of anthocyanins, probiotics, prebiotics, and synbiotics have been extensively documented in beverage models and reviewed separately. This review summarizes the most recent works and methodologies used for the development of probiotic and synbiotic beverages based on anthocyanin-rich fruits with a synergistic perspective. Emphasis is made on key optimization factors and strategies that have allowed probiotic cultures to reach the minimum recommended doses to obtain health benefits at the end of the shelf life. The development of these beverages is limited by the high acidity and high content of phenolic compounds in anthocyanin-rich fruits. However, a proper selection of probiotic strains and strategies for their media adaptation may improve their viability in the beverages. Fermentation increases the viability of the probiotic cultures, improves the safety and stability of the product, and may increase its antioxidant capacity. Moreover, fermentation metabolites may synergistically enhance probiotic health benefits. On the other hand, the inoculation of probiotics without fermentation allows for synbiotic beverages with milder changes in terms of physicochemical and sensory attributes.

Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage.

The viability of probiotics in the development of functional tropical fruit beverages is a technological challenge that may benefit from the addition of prebiotics, due to the synergistic (synbiotic) interaction. This study evaluated the viability of a commercial probiotic (Lactobacillus casei) in a blended red fruit beverage (RFB; 20% strawberry, 10% blackberry and 5% papaya), enriched with three separate prebiotics: inulin (IN), fructooligosaccharides (FOS) and galactooligosaccharides, added at 1 and 5%. The consumer preference for the beverages was also examined. The inoculum was produced in MRS broth supplemented with 10% RFB, which reached the exponential phase (9.96 log CFU mL-1) after incubation at 37 °C for 24 h. In search of the probiotic strain's adaptation and viability in the presence of the different prebiotics (measured by optical density, OD600 nm), the prebiotics were added to MRS broth at 1 and 5%. Since 1% IN (OD = 3.99 ± 0.36) and 1% FOS (OD = 3.48 ± 0.28) were the most significant, these treatments, without inoculation of probiotics, were assessed by the sensory panel. Although neither RFB was significantly preferred the RFB with 1% IN received the greatest number of responses (n = 33/60). Its effect on the viability of L. casei inoculated in the RFB was monitored by the growth kinetics at 37 °C for 50 h. The findings indicated that fortification with 1% IN could have a possible protective effect on the stability of L. casei in RFBs, highlighting the use of tropical fruits as potential carriers of probiotics.

Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients.

Bee pollen is a hive product, resulting from floral pollen agglutination by worker bees and it is characterized by its excellent bioactive and nutritional composition. Currently, research is focused on bee pollen applications on food industry, because this product has been considered an excellent source of compounds for human nutrition. It is also important in some industries, where color and particle size are important characteristics for production. Due to the granular nature of bee pollen, conventional colorimetry does not allow describing color correctly; thus, digital image analysis is a better alternative. This technique could also allow classifying bee pollen according to its appearance beyond the color. Consequently, the aim of this work was to develop a novel methodology for image data processing to classify bee pollen as ingredient in food industry. Seven color groups in samples were established regarding harvest month and particle size. It was possible to calculate the percentage of each color group in all samples. This methodology also allowed selecting each fraction for different applications in food industry using colorimetry, granulometry and the relationship between both of them.

Desarrollo y validación de un método multiresiduo para el análisis de plaguicidas en miel por UFLC-MS / Development and validation of a multiresidue method for pesticide analysis in honey by UFLC-MS / Desenvolvimento e validação de um método de resíduos múltiplos para o analise de agrotóxicos em mel por UFLC-MS

Resumen Se desarrolló un método para la determinación de residuos de plaguicidas en miel de abejas mediante cromatografía líquida ultra rápida acoplada a espectrometría de masas(cuádruplo sencillo). Se partió del método QuEChERS, evaluando las siguientes variables: (i) cantidad de muestra, (ii) tipo de sal para el control de pH, (iii) valor de pH del buffer y (iv) mezclas de limpieza. Adicionalmente y con el propósito de demostrar la confiabilidad del método, se evaluaron diferentes parámetros como exactitud, límites de detección y cuantificación, linealidad y selectividad. Los resultados mostraron que, mediante las modificaciones realizadas, se logró obtener un método más selectivo y se mejoró la exactitud de 19 plaguicidas respecto al método QuEChERS original. Por otro lado, mediante el proceso de validación, se encontró que el método es apto para el análisis de 50 plaguicidas (de 56 que se emplearon). Se obtuvieron porcentajes de recuperación entre el 70 y 120% y coeficientes de variación inferiores al 15%

Abstract A method for the determination of pesticide residues in honey by ultra fast liquid chromatography coupled with mass spectrometry was developed. For this purpose, different variations of the QuECHERS method were performed: (i) amount of sample, (ii) type of salt to control pH, (iii) buffer pH, and (iv) different mixtures for cleaning-up. In addition, to demonstrate that the method is reliable, different validation parameters were studied: accuracy, limits of detection and quantification, linearity, and selectivity. The results showed that by means of the changes introduced it was possible to get a more selective method that improves the accuracy of about 19 pesticides selected from the original method. It was found that the method is suitable for the analysis of 50 pesticides, out of 56. Furthermore, with the developed method recoveries between 70 and 120% and relative standard deviation below 15% were found.

Resumo Foi desenvolvido um método para a determinação de resíduos de pesticidas no mel por cromatografia líquida ultrarrápida acoplada à espectrometría de massa. Para este efeito, foram realizadas diferentes variações do método QuEChERS: (i) quantidade de amostra, (ii) tipo de sal para o controle do pH, (iii) valor do pH do tampão, (iv) diferentes misturas de limpeza. Além disso, a fim de demonstrar que o método é confiável, diferentes parâmetros foram validados como: precisão, limite de detecção e quantificação, linearidade e seletividade. Os resultados mostraram que, por meio das modificações é possível obter um método mais seletivo que melhora a precisão de cerca de 19 pesticidas selecionados, respeito ao método original. Adicionalmente, foi determinado que a validação do método estabeleceu que este é adequado para a análise de 50 pesticidas (56 foram utilizados). Foram obtidos percentagens de recuperação entre 70 e 120% e coeficientes de variação menores ao 15%.

Probióticos y prebióticos en matrices de origen vegetal: Avances en el desarrollo de bebidas de frutas / Probiotics and prebiotics in vegetable matrices: Advances in the development of fruit drinks

RESUMEN Los alimentos funcionales son beneficiosos para la salud, transcienden a las características nutricionales e involucran efectos fisiológicos. Los alimentos funcionales incluyen: los probióticos, prebióticos y simbióticos, los cuales generan el balance en la microbiota intestinal. Se ha incrementado en el mercado la demanda de alimentos que permiten al consumidor implementar hábitos alimenticios más saludables esto acompañado con el incremento de la intolerancia a la lactosa, lo que ha incentivado a investigar, estudiar y desarrollar una generación de productos de origen vegetal, principalmente bebidas de fruta, con adición de microorganismos probióticos. Estas bebidas tienen desafíos tecnológicos, entre ellos la viabilidad y el efecto sensorial. El objetivo de este artículo es revisar las condiciones de adición de microorganismos probióticos y de agentes prebióticos en productos de origen vegetal y las características que permiten el uso de estas matrices alimentarias como vehículos de inclusión en el desarrollo de bebidas funcionales.

ABSTRACT Functional Foods are beneficial to health, transcend nutritional characteristics and involve physiological effects. Functional food include: probiotics, prebiotics and symbiotics, which generate balance in the intestinal microbiota. The demand for foods that allow the consumer to implement healthier food habits has been accompanied by the increase in lactose intolerance, which has stimulated the research, study and development of a generation of food products of vegetable origin, mainly fruit drinks with added probiotic microorganisms. These drinks have associated technological challenges, including viability and sensory effect. The aim of this article is to review the conditions of the addition of probiotic microorganisms and prebiotic agents in vegetable origin products and the characteristics that allow the use of these food matrices as inclusion vehicles in the development of functional beverages.