•Novel EUG, CAR and ANT bio-based emitting sachets were tested for organic RTE lettuce.•Antimicrobial, antioxidant and sensorial features were in the following sequence ANT > EUG > CAR.•Tested ...systems demonstrated potential as alternative solutions for organic food packaging.
In this study, bio-based emitting sachets containing eugenol (EUG), carvacrol (CAR) and trans-anethole (ANT) were inserted into cellulose (CE) and polypropylene (PP) pillow packages of organic ready-to-eat (RTE) iceberg lettuce to investigate their functional features. EUG, CAR and ANT sachets in CE; and CAR in PP packages showed antimicrobial activities against coliforms (Δlog CFU g–1 of −1.38, −0.91, −0.93 and −0.93, respectively). EUG and ANT sachets in both packages reduced discoloration (ΔE of 9.5, 1.8, 9.4 and 5.6, respectively). ANT in both, and EUG only in PP packages induced biosynthesis of caffeoyl derivatives (CaTA, DiCaTA, DiCaQA), total phenolics and antioxidant activity (FRAP). Also, ANT and EUG in both packages improved overall freshness and odor. Principal component analysis separated ANT and EUG from CAR in both packages. The Pearson correlation confirmed that overall quality improvements were more pronounced by ANT inside the packages in comparison to EUG and CAR.
•Fermentation strongly increased the antioxidant activity of avocado puree (AP)•Water and hexane soluble extracts showed the highest antioxidant activity.•Fermentation modified the profile of ...bioactive compounds of AP.•Oleic and linoleic acids were highly metabolized by L. plantarum AVEF17.•Levels of mono, di-, and tri-hydroxy-octadecenoic acids increased in fermented AP.
This study investigated the capability of selected autochthonous lactic acid bacteria to enrich the portfolio of bioactive compounds of avocado fruit (Persea americana Mill.), with the perspective of producing dietary supplements or pharmaceutical preparations. Fermented avocado puree resulted in high levels of total free amino acids. Fermentation also led to a marked increase of antioxidant activity, with the highest levels found in water and hexane soluble extracts. Bio-converted phenolic compounds and fatty acids derivatives resulting from bacterial metabolism were likely responsible for the increased antioxidant activity. Fermentation caused the fortification of avocado puree with some hydroxy fatty acids, which deserved marked attention due to their health-promoting activities. Oleic and linoleic acids were highly metabolized by Lactobacillus plantarum AVEF17, leading to high levels of mono, di-, and tri-hydroxy-octadecenoic acids.
Cactus pear (Opuntia ficus-indica L.) is widely distributed in the arid and semi-arid regions throughout the world. In the last decades, the interest towards vegetative crop increased, and cladodes ...are exploited for nutraceutical and health-promoting properties. This study aimed at investigating the capacity of selected lactic acid bacteria to increase the antioxidant and anti-inflammatory properties of cactus cladodes pulp, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. Preliminarily, the antioxidant activity was determined through in vitro assays. Further, it was confirmed through ex vivo analysis on intestinal Caco-2/TC7 cells, and the profile of flavonoids was characterized. Cactus cladode pulp was fermented with lactic acid bacteria, which were previously selected from plant materials. Chemically acidified suspension, without bacterial inoculum and incubated under the same conditions, was used as the control. Lactobacillus plantarum CIL6, POM1 and 1MR20, Lactobacillus brevis POM2 and POM4, Lactobacillus rossiae 2LC8 and Pediococcus pentosaceus CILSWE5 were the best growing strains. Fermentation of cladode pulp with L. brevis POM2 and POM4 allowed the highest concentration of γ-amino butyric acid. Lactic acid fermentation had preservative effects (P<0.05) on the levels of vitamin C and carotenoids. Two flavonoid derivatives (kaemferol and isorhamnetin) were identified in the ethyl acetate extracts, which were considered to be the major compounds responsible for the increased radical scavenging activity. After inducing oxidative stress by IL-1β, the increased antioxidant activity (P<0.05) of fermented cladode pulp was confirmed using Caco-2/TC7 cells. Fermented cladode pulp had also immune-modulatory effects towards Caco-2 cells. Compared to the control, fermented cladode pulp exhibited a significantly (P<0.05) higher inhibition of IL-8, TNFα and prostaglandins PGE2 synthesis. The highest functional effect was found using ethyl acetate extracts. In conclusion, fermentation, especially with L. plantarum strains and L. brevis POM4, enhanced the antioxidant and immune-modulation features of cladode pulp.
L. contains high level of nutrients and biologically active compounds. Recently, lactic fermentation has been proposed as a biotechnological option to enrich the profile of biogenic compounds of
L. ...puree. This study investigated the capability of fermentation by selected lactic acid bacteria to enhance the restoring features of
juice towards intestinal inflammation and epithelial injury. Lactic acid fermentation markedly increased the total antioxidant capacity of
juice, preserved the inherent levels of vitamins C, A, and E, and increased the bioavailability of the level of vitamin B₂ and that of phenolics. The effects of fermented
juice on a Caco-2 cell line were investigated using an in vitro model closest to the in vivo conditions. Fermented
juice strongly decreased the levels of pro-inflammatory mediators and reactive oxygen species. It also counteracted the disruption of the Caco-2 cell monolayers treated with the inflammatory stimulus. We used a diversified spectrum of lactic acid bacteria species, and some effects appeared to be strains- or species-specific. Fermentation with
B7 ensured the best combination for the content of bioactive compounds and the ability to counteract the intestinal inflammation and epithelial injury.
Strains of Leuconostoc mesenteroides were identified from raw prickly pear (Opuntia ficus-indica L.). Five autochthonous strains were selected based on the kinetics of growth and acidification on ...prickly pear fruit juice, and the capacity to synthesize exo-polysaccharides. All selected Leuc. mesenteroides strains showed an in vitro mucilage-degrading capability. A protocol for processing and storage of fermented prickly pear fruit puree (FP) was set up. Unstarted FP and chemically acidified FP were used as the controls. Starters grew and remained viable at elevated cell numbers during 21 days of storage at 4 °C. Contaminating Enterobacteriaceae and yeasts were found only in the controls. Viscosity and serum separation distinguished started FP compared to the controls. Colour parameters, browning index, sensory attributes, antimicrobial activity, vitamin C and betalains levels were positively affected by lactic acid fermentation. Increase of free radical scavenging activity in ethyl acetate soluble extract suggested an effect of selected strains on phenolic profiles. Started FP markedly inhibited the inflammatory status of Caco-2/TC7 cells, and also contributed to maintaining the integrity of tight junctions. Started FP scavenged the reactive oxygen species generated by H2O2 on Caco-2 cells. All selected strain variously affected the immunomodulatory activity towards anti- and pro-inflammatory cytokines.
•Leuconostoc mesenteroides strains with pro-technological features were selected.•A protocol for processing fermented prickly pear fruit puree was set up.•Shelf life, rheological, and sensory features of fruit puree were improved.•Started fruit puree markedly inhibited the inflammatory status of Caco-2 cells.•Selected strain variously affected the immunomodulatory activity of fruit puree.
•Fermentation increased the antioxidant activity of date fruit puree (DP).•Fermentation modified the phenolic profiles of DP.•Fermented DP had increased level of insoluble dietary fibers.•Fermented ...DP had increased level of GABA and conjugated fatty acids.•Fermented DP modulated positively in vitro gut microbiota and SCFA synthesis.
Date fruit (Phoenix dactylifera L.) is a suitable raw matrix for manufacturing of functional ingredients. The aptitude of selected autochthonous lactic acid bacteria for manufacturing of freeze-dried powder from fermented date fruits puree as dietary supplement with health-promoting features was investigated. Fermentation of date fruits puree with selected Lactobacillus plantarum strains allowed the highest concentration of γ-amino butyric acid, conjugated fatty acids, and insoluble dietary fibers. The highest Trolox equivalent antioxidant activity was also induced. Lactic acid fermentation affected the profile of phenolic acids and flavonoids, enriching date fruits puree in phenolic derivatives with high human bioavailability. Fermented date fruits puree was also capable to modulate positively in vitro the growths of several cultivable gut microbial taxa, and enhanced the synthesis of short chain fatty acids. In conclusion, the lactic acid fermentation of date fruits is a suitable tool to achieve a standardized and marketable functional dietary supplement.
Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from ...DSF and DSF-derived doughs to build up a reservoir of strains from which to select starters ensuring rapid adaptation and high ecological fitness. The screening based on pro-technological criteria led to the formulation of a mixed starter consisting of
,
, and
strains, which allowed obtaining a mature type I sourdough after consecutive refreshments, in which an aliquot of the durum wheat flour (DWF) was replaced by DSF. The resulting DSF sourdough and bread underwent an integrated characterization. Sourdough biotechnology was confirmed as a suitable procedure to improve some functional and sensory properties of DWF/DSF mixture formulation. The radical scavenging activity increased due to the consistent release of free phenolics. Perceived bitterness and astringency were considerably diminished, likely because of tannin degradation.
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•Cornelian cherry genotypes and cultivars from Montenegro were characterized.•CC fruits have high contents of biologically active iridoids and anthocyanins and valuable antioxidative ...properties.•Local genotypes and cultivars have higher contents of biologically active compounds.•Cornelian cherry fruits have high potential as natural antioxidants, colorants and organic food ingredients.
Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxidants, colorants and organic food ingredients were exploited. CC fruits had high level of vitamin C (48–108 mg/100 g), malic acid (104–375 mg/100 g), and total polyphenols (158-591mgGAE/100 g). They also displayed high antioxidant activity based on DPPH (623–1903µmolTE/100 g), ABTS (441–1475µmolTE/100 g), and FRAP (1509–5954µmolFe2+/100 g) assays. UHPLC-PDA-HESI-MS/MS analyses were used to quantify the concentration of phenolic acids (7.69–19.87 mg/100 g), flavonoids (10.87–44.34 mg/100 g), anthocyanins (11.85–195.43 mg/100 g) and iridoids (129.07–341.20 mg/100 g). For each of this groups, the most abundant were caftaric acid (12.24 mg/100 g), quercetin 3-glucuronide (29.66 mg/100 g), cyanidin 3-O-galactoside (130.93 mg/100 g) and loganic acid (303.3 mg/100 g), respectively. PCA and cluster heatmap analysis highlighted potentials for further exploitation of local genotypes and cultivars through organic food processing and breeding program.
F. communis and D. viscosa are perennial Mediterranean weeds that have been used for different therapeutic purposes in traditional pharmacopeia. Plant extracts were obtained from air dried D. viscosa ...young shoots (DvA) and F. communis aerial part (FcA) and roots (FcR) with n-hexane. The chemical compositions of the extracts were analyzed by HPLC-DAD, LC-MS (ESI) and LC-Q-TOF techniques. Two sesquiterpene lactones (inuviscolide, tomentosin) and three sesquiterpene acids (costic acid, hydroxycostic acid, ilicic acid) were identified from the D. viscosa extract, while in F. communis extracts three daucane sesquiterpenes (acetoxyferutinin, oxojaeskeanadioyl anisate, fertidin) and one coumarin (ferulenol) derivates were found. Biological activities of plant extracts were studied in in vitro experiments on the colonies and conidia of Botryotinia fuckeliana, Penicillium digitatum, P. expansum, Monilinia laxa, M. fructigena and Aspergillus spp. Extracts showed varying degree of antifungal activities on colony growth and conidia germination. The extract from FcA showed the least effect, while DvA extract had the strongest fungitoxic effects. FcR extract presented a fungitoxic effect on the colony growth, but it was not able to inhibit the conidia germination. These distinctions can be attributed to the differences in chemical composition of plant extracts.