getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.03.16.4622 

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium


Claudia I. Gamboa-Gómez1, Rubén F. González-Laredo1, José Alberto Gallegos-Infante1, Mª del Mar Larrosa Pérez2, Martha R. Moreno-Jiménez1, Ana G. Flores-Rueda1 and Nuria E. Rocha-Guzmán1*


1Durango Institute of Technology, Felipe Pescador 1830 Ote., MX-34080 Durango, Durango, Mexico
2European University of Madrid, Calle Tajo, s/n, Villaviciosa de Odón, ES-28670 Madrid, Spain



 

Article history:
Received  January 26, 2016
Accepted  May 11, 2016
cc
 

Key words:
herbal infusions, fermented beverages, kombucha, antioxidant activity, polyphenols

 

Summary:
Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profile measured by UPLC MS/MS analysis demonstrated significant concentration changes of these compounds in plant infusions and fermented beverages. Fermentation induced a decrease in the concentration required to stabilize 50 % of DPPH radical (i.e. lower IC50). Additionally, it enhanced the antioxidant activity measured by the nitric oxide scavenging assay (14 % of E. camaldulensis and 49 % of L. glaucescens); whereas relevant improvements in the fermented beverage were not observed in the lipid oxidation assay compared with unfermented infusions. The same behaviour was observed in the inhibitory activity of ACE; however, both infusions and fermented beverages had lower IC50 than positive control (captopril). The present study demonstrated that fermentation has an influence on the concentration of phenolics and their potential bioactivity. E. camaldulensis and L. glaucescens can be considered as natural sources of biocompounds with antihypertensive potential used either as infusions or fermented beverages.




 
 

*Corresponding author:  email3  nrocha@itdurango.edu.mx
                                      tel3  +52 (618) 818 5402; 818 6936 Ext. 112


getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.03.16.4459 

The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds


Małgorzata Kasprowicz-Potocka1*, Paulina Borowczyk1, Anita Zaworska1, Włodzimierz Nowak1, Andrzej Frankiewicz1 and Piotr Gulewicz2


1Poznan University of Life Sciences, Department of Animal Nutrition and Feed Management, Wołyńska 33, PL-60-637 Poznan, Poland
2Poznan Science and Technology Park of Adam Mickiewicz University Foundation, Rubież 46, PL-61-612 Poznan, Poland

 

 

Article history:
Received October 20, 2015
Accepted February 29, 2016
cc

 

Key words:
yeast, fermentation, lupin, nutritional value, antinutritional factors

 

Summary:
The effect of 24-hour fermentation of lupin seeds by diferent yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profile of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain.





 

*Corresponding author:  email3   malgokas@poczta.onet.pl
                                      tel3  +48 61 8487 225
                                      fax2  +48 61 8487 226


getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.03.16.4143 

Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread


Dovilė Jonkuvienė*, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė and Aldona Mieželienė


Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania


 


Article history:
Received February 23, 2015
Accepted April 25, 2016
cc
 

Key words:
spontaneous sourdough, Lactobacillus reuteri, antimicrobial activity, bread, protective properties, food safety

 

Summary:
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb fi rmness of the final product, although the sensory results of wheat and rye with wheat bread did not statistically differ from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.





 

*Corresponding author:  email3   dovile.jonkuviene@yahoo.com
                                  tel3/fax2  +370 37 312 393


getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.03.16.4416 

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria


Disney Ribeiro Dias1*, Monique Suela Silva2, Angélica Cristina de Souza2, Karina Teixeira Magalhães-Guedes2, Fernanda Severo de Rezende Ribeiro2 and Rosane Freitas Schwan2


1Department of Food Science, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil
2Department of Biology, Federal University of Lavras (UFLA), University Campus, 37200-000 Lavras, MG, Brazil


 
 

Article history:
Received  September 2, 2015
Accepted  April 13, 2016
cc
 

Key words:
fruit vinegar, jabuticaba, alcoholic fermentation, acetic acid bacteria, immobilized cells

 

Summary:
Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is proposed as a new method to prevent losses of jabuticaba fruit surplus. The pulp of jabuticaba was processed and Saccharomyces cerevisiae CCMA 0200 was used to ferment the must for jabuticaba wine production. Sugars, alcohols (ethanol and glycerol) and organic acids were assayed by high-performance liquid chromatography. Volatile compounds were determined by gas chromatography-flame ionization detector. The ethanol content of the produced jabuticaba wine was approx. 74.8 g/L (9.5 % by volume) after 168 h of fermentation. Acetic acid fermentation for vinegar production was performed using a mixed culture of immobilized A. aceti CCT 0190 and G. oxydans CCMA 0350 cells. The acetic acid yield was 74.4 % and productivity was 0.29 g/(L·h). The vinegar had particularly high concentrations of citric (6.67 g/L), malic (7.02 g/L) and succinic (5.60 g/L) acids. These organic acids give a suitable taste and flavour to the vinegar. Seventeen compounds (aldehydes, higher alcohols, terpene, acetate, diether, furans, acids, ketones and ethyl esters) were identified in the jabuticaba vinegar. In conclusion, vinegar was successfully produced from jabuticaba fruits using yeast and immobilized mixed cultures of A. aceti and G. oxydans. To the best of our knowledge, this is the first study to use mixed culture of immobilized cells for the production of jabuticaba vinegar.





 

*Corresponding author:  email3  diasdr@dca.ufla.br
                                      tel3  +55 35 3829 5256
                                                   fax2  +55 35 3829 1613


getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.03.16.4271 

Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour

 

Intira Koomyart1, Hironori Nagamizu1, Pramote Khuwij itjaru2, Takashi Kobayashi1, Hirokazu Shiga3, Hidefumi Yoshii3 and Shuji Adachi1*
 

1Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan
2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand
3Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Miki-cho, Kita-gun, Kagawa 761-0795, Japan





Article history:
Received  May 18, 2015
Accepted March 29, 2016
cc
 

Key words:
subcritical water, astaxanthin, shrimp-like flavour, Isada krill, odour intensity


 

Summary:
Characterization, sensory evaluation, and astaxanthin stability of isada krill under various subcritical water conditions were investigated to optimize the quality of krill extract and residue for producing food seasoning. Raw krill (82 % wet basis moisture content) without additional water was treated in a pressure-resistant vessel for 10 min at a temperature range of 100–240 °C. The yield of water-soluble protein was maximized by treatment at 200 °C and decreased with treatment at higher temperatures. The degradation of large molecules and the concomitant production of small molecules depended on the treatment temperature. Astaxanthin in the krill was unstable at temperatures higher than 140 °C. The odour intensities of krill extract and residue increased with higher treatment temperature; however, the highest intensity of pleasant shrimp-like flavour was obtained by treatment at 140 °C. Subjective preference scores were the highest for extract and residue obtained at 140 °C. Thus, treatment at 140 °C is the most promising method for production of seasoning with shrimp-like flavour from isada krill.




 

*Corresponding author:  email3  adachi@kais.kyoto-u.ac.jp
                                      tel3  +817 5 753 6286
                                      fax2  +817 5 753 6285

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