getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.58.01.20.6386

New Insights in Cheese Yield Capacity of the Milk of Italian Brown and Italian Friesian Cattle in the Production of High-Moisture Mozzarela

Piero Franceschi1orcid tiny, Massimo Malacarne1orcid tiny, Michele Faccia2orcid tiny, Attilio Rossoni3orcid tiny, Enrico Santus3orcid tiny, Paolo Formaggioni1*orcid tinyand Andrea Summer1orcid tiny

1Department of Veterinary Science, University of Parma, Strada del Taglio 10, 43126 Parma, Italy

2Department of Soil, Plant and Food Sciences (Di.S.S.P.A.), University of Bari, Via G. Amendola 165/A, 70126 Bari, Italy

3ANARB - Italian Brown Cattle Breeders Association, Loc. Ferlina 204, 37012 Bussolengo (VR), Italy

Article history:

Received: 27 May 2019

Accepted: 20 February 2020

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Key words:

mozzarella cheese, cheese yield, cheesemaking losses, Italian Brown cattle, κ-casein B

Summary:

The aim of the present study is to investigate the effect of κ-casein B content in milkon the yield of high-moisture mozzarella cheese. The study was carried out by monitoringthe production of eight mozzarella cheese batches at four cheesemaking factories.At each factory, two cheesemaking trials were performed in parallel: one using bulk milkfrom Italian Brown cattle and the other using bulk milk from Italian Friesian cattle. The averageκ-casein B content was 0.04 g per 100 g in the Italian Friesian cows’ milk, whereas itwas four times higher in the Italian Brown cows’ milk, reaching values of 0.16 g per 100 g.Both the κ-casein B content and κ-casein B to casein ratio were positively correlated with actualcheese yield. Both parameters showed correlation coefficient values over 0.9, higherthan for any other protein fraction. The influence of the level of κ-casein on the increaseof the yield is probably due to smaller and more homogeneous micelles, with more efficientrennet coagulation. Consequently, milk with higher κ-casein B content produces amore elastic curd that withstands better the technological treatments and limits lossesduring curd mincing and stretching. In conclusion, the Italian Brown cows’ milk, characterizedby higher κ-casein content than the Italian Friesian’s one, allowed a yield increase ofabout 2.65 %, which is a very relevant result for both farms and cheesemaking factories.

*Corresponding author: +390521032614
  +390521032611
  paolo.formaggioni@unipr.it

getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.58.01.20.6374

Modelling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan Complex and Visible Light

María Isabel Rodríguez-López1orcid tiny, Vicente M. Gómez-López2orcid tiny, Viktorija Lukseviciute3orcid tinyand Zivile Luksiene3,4*orcid tiny

1Departamento de Ciencia y Tecnología de Alimentos, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Murcia, Spain

2Cátedra Alimentos para la Salud, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, 30107 Guadalupe, Murcia, Spain

3Institute of Computer Science, Vilnius University, Didlaukio g. 47, 08303 Vilnius, Lithuania

4Institute of Photonics and Nanotechnology, Vilnius University, Saulėtekio 10, 10223 Vilnius, Lithuania

Article history:

Received: 20 May 2019

Accepted: 17 February 2020

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Key words:

photosensitization, microbial modelling, treatment with chlorophyllin and chitosan complex, Salmonella enterica, microbial inactivation

Summary:

The study focuses on predictive modelling of inactivation of Salmonella enterica aftertreatment with chlorophyllin-chitosan complex and visible light. Salmonella cells were incubatedwith chlorophyllin-chitosan complex (0.001 % chlorophyllin and 0.1 % chitosan)for different times (5-60 min) and then illuminated with visible light (λ=405 nm, He=38 J/cm2). Inactivation curves and post-treatment regrowth curves were built based on microbiologicalviability tests and data were fitted to ten inactivation and two regrowth models.The photoactivated complex reduced Salmonella population, which were unable toregrow. Weibull and Baranyi models were the best to describe the inactivation and regrowthkinetics respectively. In conclusion, data from the kinetic analysis and predictivemodelling confirmed that photoactivated chlorophyllin-chitosan complex is a promisingnon-thermal approach for inactivation of Gram-negative pathogens, since no bacterialregrowth after treatment has been predicted.

*Corresponding author: +3702195030
  +3702151585
  zivile.luksiene@tmi.vu.lt

getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.58.01.20.6335

Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

Karla Bigetti Guergoletto1*orcid tiny, Kamila Landucci Bonifácio2orcid tiny, Décio Sabbatini Barbosa2orcid tiny, Daniel Farinha Valezi3orcid tiny, Aroldo Salviato3orcid tiny, Eduardo Di Mauro3orcid tiny, Elza Iouko Ida1orcid tiny and Sandra Garcia1orcid tiny

1Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid, Road – Pr 445 Km 380, Londrina, Paraná, Brazil

2Department of Pathology, Clinical and Toxicological Analysis, State University of Londrina, Celso Garcia Cid Road – Pr 445 Km 380, Londrina, Paraná, Brazil

3Physics Department, State University of Londrina, Celso Garcia Cid Road – Pr 445 Km 380, Londrina, Paraná, Brazil

Article history:

Received: 17 April 2019

Accepted: 18 February 2020

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Key words:

Euterpe edulis Mart., Lactobacillus reuteri, Lactobacillus plantarum, fermented food, dehydrated fruit

Summary:

Many fruits and vegetables contain compounds with antioxidant properties, but the processingand storage conditions of the food industry may damage these beneficial compoundsand produce free radicals that are associated with oxidative stress. This study aims to evaluatein vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillusreuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gumarabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed bymeasuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratoryburst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the totalphenolic content. The prooxidant effects were analyzed as free radical formation measuredby electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased theantioxidant activity, while the spray-drying process decreased the content of phenolic compounds(65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All ofthe samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteriand dried with gum arabic exhibited the best performance. Spray-drying did not influencethe intensity or type of free radicals detected by EPR. However, storage at room temperaturedecreased the antioxidant capacity and increased free radical formation.

*Corresponding author: +554333714984
  karla2901@gmail.com

getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.58.01.20.6351

Screening of Ipomoea tuba Leaf Extract for Identification of Bioactive Compounds and Evaluation of Its in vitro Antiproliferative Activity Against MCF-7 and HeLa Cells

Thirupati Chinna Venkateswarulu1orcid tiny, Gaddam Eswaraiah1orcid tiny, Srirama Krupanidhi1orcid tiny, Karlapudi Abraham Peele1orcid tiny, Indira Mikkili1orcid tiny, Alugunulla Venkata Narayana1orcid tiny, Bharath Kumar Ravuru2orcid tiny, John Babu Dulla1orcid tiny and Ranga Rao Ambati1*orcid tiny

1Department of Bio-Technology, Vignan’s Foundation for Science, Technology & Research (Deemed to be University), Vadlamudi-522213, Guntur, Andhra Pradesh, India

2School of Life Sciences, Rayalaseema University, Kurnool-518002, Andhra Pradesh, India

Article history:

Received: 2 May 2019

Accepted: 17 March 2020

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Key words:

mangrove species, Ipomoea tuba, bioactive compounds, antiproliferative activity

Summary:

Mangroves contain a wide range of bioactive compounds with pharmacological activities.In the present study, we analysed the separation and detection of phytoconstituentswith the methanol extract of Ipomoea tuba leaf using gas chromatography-massspectrometry (GC-MS) and tested its in vitro cytotoxicity effect against MCF-7 and HeLacells. Phytochemical compounds such as docosanoic, octadecatrienoic and cis-9-octadecanoicacids, triterpenoid γ-sitosterol, and terpene alcohol in methanol extract of I. tubaleaf were identified. Furthermore, in vitro antiproliferative activity of the extract of I. tubaleaf was evaluated using MCF-7 and HeLa cells. The results indicated a reduction of cell viabilityof 37.43 and 41.89 % of MCF-7 and HeLa cells respectively. The methanol extract ofI. tuba leaf proved to be effective in protecting the cells against oxidative stress. This is thefirst report on the in vitro cytotoxicity effect of I. tuba leaf extract on MCF-7 and HeLa cells.

*Corresponding author: arangarao99@gmail.com

getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.58.01.20.6292

Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar

Lucas Caldeirão Rodrigues Miranda1orcid tiny, Rodrigo José Gomes1orcid tiny, José Marcos Gontijo Mandarino2orcid tiny, Elza Iouko Ida1orcid tiny and Wilma Aparecida Spinosa1*orcid tiny

1Department of Food Science and Technology, Londrina State University, Celso Garcia Cid (PR 445) Road, 86057-970, Londrina, PR, Brazil

2Embrapa Soybean, Carlos João Strass Road, 86001-970, Londrina, PR, Brazil

Article history:

Received: 17 March 2019

Accepted: 3 February 2020

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Key words:

vinegar, acetic acid fermentation, soybean molasses, by-product of soybean processing

Summary:

Soybean molasses is a by-product from the production of protein concentrate fromsoybean meal that predominantly contains sugars, with sucrose as the major component.In Brazil, soybean molasses is used for animal feed or it is discarded, although some industriesuse it to produce ethanol. This study aims to evaluate the parameters required forthe acetic acid fermentation of soybean molasses, and characterise the resultant vinegar.To study the most suitable parameters for the acetic acid fermentation, vinegar was producedfrom the alcoholic fermentation of soybean molasses through eight fermentationcycles: five for adaptation and three for production. The average acidity of the acetic acidfermentation product was 50.60 g/L, with an acetic acid fermentation yield, total yield ofacetic acid in broth and productivity 65.01 %, 92.76 % and 0.033 g/(L·h), respectively. Thevinegar produced from soybean molasses had an acidity of 5.07 % (m/V), residual ethanolcontent 0.17 % (m/V), sugars 7.86 % (m/V), dry extract 14.67 % (m/V), ash 2.27 % (m/V)and a density of 1.023 g/cm3. The contents of total phenolics and isoflavone decreasedafter the alcohol and acetic acid fermentations. Moreover, the isoflavone profile of thefermented product comprised only three forms: daidzein, glycitin and genistin. Accordingto our results, 3460 L of vinegar can be produced for every tonne of soy molasses, with anacetic acid concentration of 40 g/L, the minimum required by the legislation on vinegarproduction. Thus, these findings demonstrate that soy molasses represents a useful rawmaterial for the production of vinegar.

*Corresponding author: +554333714585
  +554333284440
  wilma.spinosa@uel.br

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