Foods, Год журнала: 2024, Номер 13(21), С. 3365 - 3365
Опубликована: Окт. 23, 2024
Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting shelf life sensory appeal. This study explored enhancing PBMAs' using nanoemulsions of
Язык: Английский
Sensors and Actuators Reports, Год журнала: 2025, Номер unknown, С. 100303 - 100303
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
2
Foods, Год журнала: 2024, Номер 13(23), С. 3886 - 3886
Опубликована: Дек. 1, 2024
Foodborne pathogens are microorganisms that cause illness through contamination, presenting significant risks to public health and food safety. This review explores the metabolites produced by these pathogens, including toxins secondary metabolites, their implications for human health, particularly concerning cancer risk. We examine various such as Salmonella sp., Campylobacter Escherichia coli, Listeria monocytogenes, detailing specific of concern carcinogenic mechanisms. study discusses analytical techniques detecting chromatography, spectrometry, immunoassays, along with challenges associated detection. covers effective control strategies, processing techniques, sanitation practices, regulatory measures, emerging technologies in pathogen control. manuscript considers broader highlighting importance robust policies, awareness, education. identifies research gaps innovative approaches, recommending advancements detection methods, preventive policy improvements better manage foodborne metabolites.
Язык: Английский
Процитировано
10
International Journal of Peptide Research and Therapeutics, Год журнала: 2025, Номер 31(2)
Опубликована: Фев. 6, 2025
Язык: Английский
Процитировано
1
Chemical Papers, Год журнала: 2025, Номер unknown
Опубликована: Фев. 20, 2025
Язык: Английский
Процитировано
1
Process Biochemistry, Год журнала: 2025, Номер unknown
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
1
Foods, Год журнала: 2025, Номер 14(1), С. 111 - 111
Опубликована: Янв. 3, 2025
One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed evaluate effect Saccharomyces cerevisiae LNFCA11 Kluyveromyces lactis B10 as cultures on four different wet-fermented varieties. Microbiological, molecular, chemical analyses were carried out identify yeast, bacteria, volatile compounds, carbohydrates bioactive compounds in coffee. Sensory analysis was performed by Q-graders certified Starter yeasts affected well sensory descriptors S. CA11 allowed a higher content trigonelline chlorogenic acid MGS Paraíso 2 (P2) Catuai Amarelo IAC62 (CA62) K. fermentation resulted only P2 cultivar Catucaí Pioneira (CP). In addition, 5-methyl-2-furfuryl alcohol n-hexadecanoic produced exclusively yeast compared spontaneous fermentation. The cultivars presented more complex attributes aroma, acidity, balance when fermented with CA11. such lemongrass, citrus, lemon honey related B10. coffees be classified specialty coffees. showed that choice depends desired final product.
Язык: Английский
Процитировано
0
Revista InGenio, Год журнала: 2025, Номер 8(1), С. 1 - 20
Опубликована: Янв. 14, 2025
Las bacterias ácido lácticas (BAL) son microorganismos anaeróbicos presentes en bebidas fermentadas como la chicha de chontaduro. Son conocidas por su potencial sintetizar bacteriocinas que se utilizan aditivo para bioconservación alimentos capacidad antimicrobiana. La presente investigación tuvo objetivo aislar y caracterizar productoras chontaduro, bebida fermentada tradicional región amazónica ecuatoriana, considerando distintos tipos sustratos (Glucosa-peptona Fructosa-peptona), aplicación agente antimicrobiano. caracterización fisicoquímica microbiológica realizó al tercer día aislaron las bacterias. colonia BAL identificó con pruebas bioquímicas morfológicas, realizaron sistemas fermentación suplementados Glucosa-peptona Fructosa-peptona a distintas concentraciones: 0,5 %, 2 5 % 7 llevaron cabo mediciones los parámetros cinéticos, incluyendo pH, acidez, absorbancia grados Brix, intervalos 0, 24, 48 72 horas, el fin identificar condiciones óptimas maximizar producción mediante análisis del crecimiento bacteriano eficiencia proceso fermentación. Se evaluaron cinéticos determinar efecto tipo concentración sustrato, así tiempo determinó mejor tratamiento un diseño trifactorial A*B*C, obteniendo total 32 tratamientos tres repeticiones. actividad antimicrobiana evaluó método difusión pozos patógenas (Lysinibacillus macroides, Staphylococcus aureus Bacillus cereus). El más eficaz fue 32, consistió fructosa peptona +72 horas. Este mostró una mayor mejora fermentativa siguientes cinéticos: pH 3,53, acidez 0,30, 3,49 Brix 7,53. observó correlación inversa entre absorbancia, reflejando robusto, directa indicando ácidos orgánicos. favoreció bacteriocinas, lo resalta importancia ajustar adecuadamente sustratos. Además, factores temperatura presencia inhibidores deben ser evaluados investigaciones futuras.
Процитировано
0
Asian Journal of Biological Sciences, Год журнала: 2025, Номер 18(2), С. 541 - 555
Опубликована: Янв. 23, 2025
Язык: Английский
Процитировано
0
Applied Sciences, Год журнала: 2025, Номер 15(5), С. 2686 - 2686
Опубликована: Март 3, 2025
The demand for healthier, more natural, and sustainable foods has increased, which drives the development of clean label food products. trend is associated with developing products as few ingredients possible, free synthetic additives, that customers understand consider healthy. Yogurt a fermented numerous health benefits, an excellent source proteins, vitamins, minerals. However, yogurt may contain chemical additives (including preservatives) concern consumers they are potential risks. Lactic acid bacteria (LAB) Gram-positive, non-spore-forming, catalase-negative, non-motile, antimicrobial activity due to metabolites produced during fermentation. These include bacteriocins, organic acids, exopolysaccharides, among others. Thus, in addition its use several technological industrial processes field, LAB present good application component preserving foods, including yogurts. This review article provides overview compounds obtained from fermentation act ingredient preservation
Язык: Английский
Процитировано
0
The Microbe, Год журнала: 2025, Номер unknown, С. 100297 - 100297
Опубликована: Март 1, 2025
Язык: Английский
Процитировано
0