A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Food Chemistry Advances, Год журнала: 2024, Номер 5, С. 100852 - 100852

Опубликована: Ноя. 26, 2024

Язык: Английский

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Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model

Food Chemistry, Год журнала: 2024, Номер 452, С. 139589 - 139589

Опубликована: Май 10, 2024

Язык: Английский

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Postbiotic of Pediococcus acidilactici GQ01, a Novel Probiotic Strain Isolated from Natural Fermented Wolfberry, Attenuates Hyperuricaemia in Mice through Modulating Uric Acid Metabolism and Gut Microbiota

Foods, Год журнала: 2024, Номер 13(6), С. 923 - 923

Опубликована: Март 18, 2024

Hyperuricaemia (HUA) is a disorder of purine metabolism, which manifests itself as an increase in uric acid production and decrease excretion, well change the structure intestinal microbiota. Most drugs currently used to treat HUA have significant side effects, it essential find treatment for that free effects. In this study, novel strain, Pediococcus acidilactici GQ01, was screened from natural fermented wolfberry. The effects both live bacteria GQ01 its heat-killed G1PB postbiotic on were investigated. results showed probiotic postbiotics could effectively blood acid, creatinine, urea nitrogen levels mice model. P. more effective inhibiting ADA activity, while XOD activity. Meanwhile, able ameliorate liver kidney tissue injury, upregulate expression ABCG2 gene liver, downregulate protein URAT1 GLUT9 kidney, therefore reduce value by decreasing reabsorption increasing excretion acid. Additionally, probiotics regulate microbiota mice, so bring dysfunctional composition back normal. Furthermore, can acetic propionic butyric tract, improve function, maintain healthy homeostatic state tract. summary, may be developed functional food or drug materials capable treating HUA.

Язык: Английский

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From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics

Preparative Biochemistry & Biotechnology, Год журнала: 2025, Номер unknown, С. 1 - 20

Опубликована: Фев. 19, 2025

In recent years, the demand for probiotic beverages has surged, with dairy products traditionally serving as primary sources of probiotics. However, many consumers face health issues such lactose intolerance, milk allergies, and high cholesterol, which prevent them from consuming products. This led to exploration nondairy alternatives, particularly fruit juices, carriers Lactic acid bacteria (LAB) have been identified beneficial probiotics that can be incorporated into these beverages. The inclusion prebiotics, inulin galacto-oligosaccharides (GOS), in juices shown promise enhancing growth activity LAB, thereby creating functional support digestive health. Despite numerous studies on juice fermentation, there is limited data optimal pairing prebiotics develop stable, drinks. review underscores potential lactic fermentation integration highlighting necessity further research optimize combinations enhanced benefits improved beverage stability.

Язык: Английский

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Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria

Journal of Food Science, Год журнала: 2025, Номер 90(3)

Опубликована: Март 1, 2025

Abstract To evaluate the fermentation potential of diluted concentrated apple juice (CAJ) and identify suitable strains, seven lactic acid bacteria (LAB) including Lactiplantibacillus plantarum (TM3‐23), Pediococcus acidilactici (G1‐14), Lacticaseibacillus paracasei (TH4‐4), Limosilactobacillus fermentum (LX4‐19), Lactobacillus acidophilus (G3‐2), helveticus (G3‐4), delbrueckii (SJ2‐10), were employed for CAJ fermentation. The identification volatile compounds was conducted using gas chromatography‐mass spectrometry (GC‐MS), while sensory quality fermented products evaluated electronic tongue analysis evaluation. Results indicated that TM3‐23, TH4‐4, G1‐14, G3‐4 adapted well to demonstrated a robust ability metabolize malic acid, with TM3‐23 achieving 8.27 Log CFU/mL. LX4‐19 enhanced diversity phenolic compounds. LAB aroma by reducing aldehyde content increasing alcohols other Fermentation increased L * values reduced significantly ( p < 0.05). received highest scores taste (22.67) flavor (22.48). G1‐14 significant DPPH radical scavenging activity FRAP A comparison physicochemical properties fresh squeezed after revealed serves as substrate fermentation, being dominant strain development juice. This study demonstrates feasibility supporting its high‐value application in food industry.

Язык: Английский

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Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics

Journal of the Science of Food and Agriculture, Год журнала: 2025, Номер unknown

Опубликована: Март 21, 2025

Abstract BACKGROUND Lacticaseibacillus paracasei , widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, differences physicochemical properties, antioxidant activities, volatile compounds and non‐volatile of mango juice with L. FJG2339 were evaluated. RESULTS The results displayed that significantly reduced total sugar content juice, but slightly increased contents polyphenols flavonoids. Meanwhile, ABTS [i.e. 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid)], DPPH (i.e. 2,2‐diphenyl‐1‐picrylhydrazyl) OH radical scavenging abilities by 28%, 29% 48%, respectively, after fermentation. Flavor profiles analysis suggested facilitated production acids, alcohols esters which endow it distinct aroma. Untargeted metabolomics fermentation shifted 207 (containing 123 up‐regulated substances 84 down‐regulated substances) are mainly involved animo acid metabolism (such alanine, aspartate glutamate metabolism, tyrosine tryptophan phenylalanine phenylalanine, biosynthesis). CONCLUSION These indicate enhances capacity metabolic juices. This study has important implications application technology fruit © 2025 Society Chemical Industry.

Язык: Английский

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Safety Evaluation of Fermented and Nonfermented Moringa oleifera Seeds in Healthy Albino Rats: Biochemical, Haematological, and Histological Studies

International Journal of Food Science, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

Fermentation preserves and enhances food properties, but consuming locally fermented foods can cause health issues like flatulence, gastrointestinal disorders, kidney stones, sometimes death. This study evaluated the biochemical, haematological, histological effects of supplementing diets with Moringa oleifera seed (FMS) nonfermented (NFMS) in healthy albino rats. Male rats were fed containing 10%, 20%, 30% FMS NFMS for 14 days. No significant changes observed body weight or organ/body ratios. However, platelet count increased significantly (p < 0.05) at higher supplementation levels, suggesting enhanced haemostatic activity. While haematological parameters remained stable, 20% urea creatinine indicating potential renal stress. Histological analysis showed mild alterations more pronounced NFMS-fed mitigated antinutrient effects, enhancing safety. are safe up to inclusion, applications human nutrition functional development.

Язык: Английский

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Development of multifunctional yeast probiotic effervescent tablets from bioconversion of mangosteen pericarp juice: a potential approach to enhance health benefits

Journal of Food Science and Technology, Год журнала: 2025, Номер unknown

Опубликована: Март 26, 2025

Язык: Английский

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Addition of Lactobacillus fermentum to Fermented Sea Buckthorn (Hippophae rhamnoides L.) Fruit Vinegar Significantly Improves Its Sour Taste

Foods, Год журнала: 2025, Номер 14(7), С. 1223 - 1223

Опубликована: Март 31, 2025

Fruit vinegar is typically produced through a two-stage deep liquid fermentation involving alcohol (Saccharomyces cerevisiae) and acetic acid (Acetobacter pasteurianus). In order to enhance the flavor texture of sea buckthorn fruit vinegar, Lactobacillus fermentum was introduced into alcoholic stage. At end fermentation, total (Hippophae rhamnoides L.) were both enhanced compared with brewed traditional method, in terms main active ingredients, flavonoid content slightly enhanced. Non-targeted metabolomics (LC-MS) used characterize characteristic metabolite profiles during process. A 55 differential metabolites, including organic acids, flavonoids, amino identified, contents citric acid, malic manganic which are sources irritating taste berry significantly reduced. addition, co-fermentation promoted glycolysis TCA cycle also led significant up-regulation aromatic such as ethyl acetate, lactate, caproate. These results will provide new information on dynamics characterized metabolites vinegar.

Язык: Английский

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Liposome-mediated encapsulation of probiotics: current status, challenges and future directions

Critical Reviews in Food Science and Nutrition, Год журнала: 2025, Номер unknown, С. 1 - 18

Опубликована: Апрель 3, 2025

Probiotics play a crucial role in maintaining human health, particularly intestinal health. However, their application has been hindered by issues related to stability, survival through the gastrointestinal tract, and effective delivery target sites. Encapsulating probiotics within liposomes not only protects them from environmental factors such as light, oxygen, temperature but also shields harmful influences like gastric acid bile. In addition, encapsulation promotes growth, release, absorption of intestines. This study reviews characteristics advantages, discusses current state knowledge liposomes. Additionally, investigates how digestive process affects performance probiotics, focusing on structural changes that occur both probiotic-loaded Finally, challenges future directions field liposome-delivered probiotics. Liposome represents an innovative technology significantly enhances stability bioavailability thereby offering improved protection for individuals' novel approach creates new possibilities advantages realm health is anticipated receive broader applications future.

Язык: Английский

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