Fermentation of olive pulp by Limosilactobacillus fermentumNCU001464: physicochemical properties, biological activity and bioactive phenols DOI

Jia‐Xin Lin,

Fei Peng, Qianqian Guan

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(3), P. 1513 - 1523

Published: Jan. 26, 2024

Summary Olives, which are rich in bioactive compounds, processed into beverages China. We investigated the effect of fermentation by Limosilactobacillus fermentum NCU001464 on physicochemical characteristics, biological activities and phenolic compounds olive pulp. After for 48 h, pH individual sugar content pulp decreased. Lm. enhanced hydroxyl radical scavenging activity inhibitory against xanthine oxidase (XO) Total phenol was not significantly different between fermented 0 h. However, extract had a lower IC 50 value than unfermented extract. Fluorescence spectroscopy results revealed that stronger XO after fermentation. The dominant binding forces phenols were hydrogen bonds van der Waals forces. There 31 extracts.

Language: Английский

Recent advances in valorization of pineapple (Ananas comosus) processing waste and by-products: A step towards circular bioeconomy DOI
Pinku Chandra Nath,

Amiya Ojha,

Shubhankar Debnath

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 136, P. 100 - 111

Published: April 14, 2023

Language: Английский

Citations

35
Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice DOI
You Luo,

Ruling Tang,

Qiu Han

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 417, P. 110686 - 110686

Published: March 27, 2024

Language: Английский

Citations

14
Comparative Investigation of Quality Features and Microbiological Safety of the Spicy “Ndjindja” (Zingiber officinale) Drink Made From Various Production Sites in Far North of Cameroon DOI Creative Commons
James Ronald Bayoï, Tijs Tobias

Journal of Food Quality, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

“Ndjindja” is a spicy drink made by the processing of Zingiber officinale roots using techniques varying from one location to another. To investigate effect production site on quality features and safety “ndjindja,” producers were surveyed samples seven areas (Bogo, Gazawa, Koza, Maroua, Mokolo, Mora, Tokombéré) in Far North Cameroon subjected standard analysis methods compare physicochemical, phytochemical, sensory, microbiological parameters. Sorting, washing, cutting, crushing, squeezing, adding water sugar, packaging are all required “ndjindja.” However, peeling lemon, aroma, sweeteners (additives), as well pasteurization, included some optional steps. The pH (3.7–4.8), titratable acidity (0.60%–1.3%), electrical conductivity (7.0–12 × 10 2 µS/cm), contents soluble solids (2.0–9.3°Brix), dissolved (3.5–6.1 ppm), dry matter (1.4%–7.7%), ash (0.30%–1.1%), protein (0.80–3.4 mgBSAE/mL), free amino acid (0.42–1.5 mgAE/mL) varied significantly ( p < 0.05) across sites. “ndjindja” Koza recorded largest mean dietary fibers, polyphenols, flavonoids, tannins (4.7%, 54 mgPGE/100 mL, 14 mgQE/100 19 mgCE/100 respectively), greatest relative antioxidant capacity index (RACI = 1.4) overall acceptability (7.5). Microbiological revealed presence spore‐forming bacteria, fungi, Coliforms, Streptococci, Staphylococci beverage sites Maroua Mokolo had lowest scores (2.7), indicating best microbial status. Given above, produced may be regarded for bioactive functional considerations, whereas should promoted regarding its

Language: Английский

Citations

1
Fermentation of waste water from agar processing with Bacillus subtilis by metabolomic analysis DOI Open Access

Yanyan Wu,

Boyan Duan,

Qiaoyan Lin

et al.

Applied Microbiology and Biotechnology, Journal Year: 2024, Volume and Issue: 108(1)

Published: Jan. 3, 2024

Language: Английский

Citations

7
Grain bound polyphenols: Molecular interactions, release characteristics, and regulation mechanisms of postprandial hyperglycemia DOI
Peng Zhou, Tingting Li, Jiajia Zhao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 208, P. 116291 - 116291

Published: March 16, 2025

Language: Английский

Citations

1
Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity DOI
Arnau Vilas-Franquesa,

Melania Casertano,

Anna Tresserra‐Rimbau

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(29), P. 10643 - 10667

Published: June 27, 2023

Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research starting highlight the bioactive roles played by phenolics (BPC) human health. This review aims at providing a critical update on advances green techniques for recovery of BPC, focusing enzymatic-assisted (EAE) fermentation-assisted (FAE) as well combination technologies, showing variable yield features. The also summarizes most biological activities attributed BPC extracts until now. higher antioxidant activity BPC—compared FPC—coupled with affordable by-product source make them medicinally potent economically viable, promoting integral upcycling generating new revenue streams, business, employment opportunities. addition, EAE FAE can have biotransformative effect PC itself or its moiety, leading improved outcomes. Moreover, has reported promising anti-cancer anti-diabetic activity. Yet further needed elucidate mechanisms exploit true potential applications terms food products ingredient development consumption.

Language: Английский

Citations

15
UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis, antioxidant and α-glucosidase inhibitory activities of mulberry leaves processed by solid-state fermentation DOI Creative Commons
Yulian Chen, Chunming Liu, Fan Yang

et al.

LWT, Journal Year: 2023, Volume and Issue: 188, P. 115351 - 115351

Published: Sept. 26, 2023

Mulberry leaves contain various bioactive constituents and are widely used as traditional medicine food in Asia. In this study, mulberry were processed by solid-state fermentation (SSF) using a mixture microbial of Lactobacillus plantarum, Candida utilis, Trichoderma koningii, Bacillus cereus. The effects SSF on the metabolite profile, antioxidant activity, α-glucosidase inhibitory activity (GIA) investigated. UPLC–QQQ–MS/MS-based targeted metabolomic analysis showed detection 11 classes metabolites. drastically influenced metabolites leaves. A total 441 differential identified after SSF, with 165 remarkably up-regulated 276 down-regulated during fermentation. main types phenolic acids flavonoids. Furthermore, significantly increased levels phenolics flavonoids, enhanced scavenging activities DPPH radical ABTS·+, reducing power, ferrous ion chelating ability, ferric conclusion, our study revealed that improved phytochemical components leaves, thereby contributing to enhancement activities.

Language: Английский

Citations

11
Synthesis of Alpha-Linked Glucosides from Soybean Isoflavone Aglycones Using Amylosucrase from Deinococcus geothermalis DOI
Young Sung Jung, Hyoung‐Geun Kim,

Seon Min Oh

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2023, Volume and Issue: 71(5), P. 2430 - 2437

Published: Jan. 26, 2023

Soybean isoflavone aglycones (SIAs) have many biological activities but are poorly water-soluble in the human body. Glycosylation provides structural diversity to SIAs and can alter their physicochemical properties, including water solubility. An alpha-linked glucosylation of SIA was achieved using amylosucrase from Deinococcus geothermalis. A total 13 glucosyl were obtained, colors solution confirmed. The structures isolated compounds identified by mass spectrometry multidimensional nuclear magnetic resonance spectroscopy. transglycosylation formed new glycosides with alpha glycosidic bonds at C-7 and/or C-4′ SIAs, followed production (1 → 6) bonds. products a moiety attached found be more than counterparts beta-linkages. This study suggests strategy for synthesis bioactive enhanced solubility through glucosylation.

Language: Английский

Citations

10
Construction of ternary RuP2/Ti4P6O23@TiO2 photocatalysts for efficient photocatalytic biomass selective oxidation and water splitting DOI
Xinze Li, Qiong Liu, Jiliang Ma

et al.

Journal of Materials Chemistry C, Journal Year: 2023, Volume and Issue: 11(9), P. 3235 - 3243

Published: Jan. 1, 2023

Construction of ternary RuP 2 /Ti 4 P 6 O 23 @TiO photocatalysts for efficient photocatalytic biomass selective oxidation and water splitting.

Language: Английский

Citations

9
Advancing Sustainability: Utilizing Bacterial Polyhydroxyalkanoate for Food Packaging DOI Open Access

Krešimir Stublić,

Jasmina Ranilović, Vesna Ocelić Bulatović

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(9), P. 1886 - 1886

Published: Sept. 3, 2024

Polyhydroxyalkanoates (PHAs) are promising biodegradable polymers known for their biodegradability and eco-friendly properties. Recent studies indicate that PHAs can reduce the environmental impact by up to 50% compared petroleum-based plastics. This comprehensive review evaluates application of in sustainable food packaging, covering over 100 published between 2018 2023. The highlights advancements PHA production, with a focus on submerged solid-state fermentation methods, achieving 60% improvement production efficiency through optimized culture selection. Sustainable extraction purification methods have been identified, reducing energy consumption 30%. Blending other like polylactic acid, starch, cellulose enhances material performance, 40% mechanical incorporation antimicrobial agents essential oils has shown extend shelf life 25% while maintaining safety standards. underscores potential active PHA-based packaging improving barrier properties 35% when combined coatings, positioning as key future environmentally responsible safe packaging.

Language: Английский

Citations

3