Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries DOI Creative Commons
Lorenzo Nissen,

Davide Addazii,

Flavia Casciano

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4172 - 4172

Published: Dec. 23, 2024

Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks Italy, Greece and Cyprus. The activity was evaluated scores, bifidogenic volatilome characterization (SPME GC/MS) together physicochemical parameters. results showed that products exhibited lower growth pathogenic Escherichia coli to samples. activity, tested against probiotic lactobacilli bifidobacteria mixtures, hierarchy efficacy: fructo-oligosaccharides (FOSs) > Greek Cypriot Italian benchmark. Volatilome analysis revealed about 40 compounds, mainly organic acids aldehydes, higher concentrations in products. Positive correlations were found between short-chain fatty n-hexadecanoic acid, while furfural negative correlations. artisanal counterparts, due their content diversity acids. However, presence needs be monitored toxicity concerns.

Language: Английский

Biohydrogen production enhancement from organic solid waste using consecutive intermittent feeding strategies in a sequencing batch reactor DOI Creative Commons

Arely Gomez-Aquino,

Alejandro Vargas, Iván Moreno‐Andrade

et al.

Biomass Conversion and Biorefinery, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 24, 2025

Language: Английский

Citations

0
Effect of Temperature and pH on Microbial Communities Fermenting a Dairy Coproduct Mixture DOI Creative Commons
Kevin A. Walters, Kevin S. Myers, Abel T. Ingle

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(8), P. 422 - 422

Published: Aug. 15, 2024

Organic-rich industrial residues can serve as renewable feedstocks for the generation of useful products by microbial fermentation. We investigated fermenting communities enriched in a mixture ultra-filtered milk permeate (UFMP) and acid whey from cottage cheese (CAW), two dairy coproducts rich lactose. To evaluate how operational pH temperature affect fermentation products, we operated 12 bioreactors 140 days, each fed 1:1 UFMP CAW at either 35 °C or 50 4.8 5.5. The resulted incomplete conversion lactose, while those 5.5 consistently fermented primarily into lactic, acetic, hexanoic acids. metagenomic analyses revealed that obtained were dominated lactic acid-producing organisms. Additionally, an inverse relationship was found between abundance chain elongating organisms accumulation, with reducing these enhancing yields. conclude are important determinants yielding most promising results production. Additional research is required to better understand factors affecting functional consistency process.

Language: Английский

Citations

2
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing DOI

Xiangyi Jin,

Hua Wang,

Huixue Tian

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 426, P. 110931 - 110931

Published: Oct. 9, 2024

Language: Английский

Citations

1
A bacterial outlook on the caproate production from food waste DOI

Alessio Massimi,

Camilla Maria Braguglia, Agata Gallipoli

et al.

Reviews in Environmental Science and Bio/Technology, Journal Year: 2024, Volume and Issue: 23(3), P. 679 - 698

Published: July 15, 2024

Language: Английский

Citations

0
Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries DOI Creative Commons
Lorenzo Nissen,

Davide Addazii,

Flavia Casciano

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4172 - 4172

Published: Dec. 23, 2024

Carob syrup, a traditional Mediterranean functional beverage obtained from Ceratonia siliqua (L.) pods, has been historically valued for its nutritional properties but is currently underutilized. This study compared the prebiotic potential of three handmade carob syrups produced by Tunisian women with commercial benchmarks Italy, Greece and Cyprus. The activity was evaluated scores, bifidogenic volatilome characterization (SPME GC/MS) together physicochemical parameters. results showed that products exhibited lower growth pathogenic Escherichia coli to samples. activity, tested against probiotic lactobacilli bifidobacteria mixtures, hierarchy efficacy: fructo-oligosaccharides (FOSs) > Greek Cypriot Italian benchmark. Volatilome analysis revealed about 40 compounds, mainly organic acids aldehydes, higher concentrations in products. Positive correlations were found between short-chain fatty n-hexadecanoic acid, while furfural negative correlations. artisanal counterparts, due their content diversity acids. However, presence needs be monitored toxicity concerns.

Language: Английский

Citations

0