Summary
Plant‐based probiotic beverages are gaining popularity among vegans, lactose intolerants, and those with milk‐protein allergies.
Sorghum bicolor
is a cereal rich in phytochemicals that can ...promote probiotic growth when malted. The packaging type may impact the characteristics and probiotic survival in plant‐based probiotic beverages. This study aimed to evaluate the impact of different packaging materials (polyethylene terephthalate (PET), high‐density polyethylene (HDPE), and glass) on quality parameters, probiotic survival (
Lacticaseibacillus casei
), and sensory acceptance of strawberry‐flavoured probiotic sorghum‐based beverages. The packaging type did not affect the product's chemical composition, quality parameters, antioxidant activity, or probiotic survival. However, the products stored in PET and HDPE packaging showed a lower consistency index, higher dissolved oxygen concentration, improved probiotic survival to simulated gastrointestinal conditions, and better sensory acceptance. Malted
S. bicolor
can be used to produce probiotic beverages with adequate probiotic survival and physicochemical parameters and reasonable sensory acceptance during 28 days of refrigerated storage.
This work aimed to compare methods for the formation of complexes of bixin and curcumin with β-cyclodextrin (β-CD) and to evaluate the stability of the complexes formed by these methods and their ...food applications. The stoichiometric relationship between curcumin and β-CD was 1:2 and that between bixin and β-CD was 1:1. Curcumin-β-CD and bixin-β-CD complexes formed by kneading, coprecipitation, and simple mixing were evaluated by differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), or nuclear magnetic resonance (NMR-H). For both curcumin and bixin, the best method of complexation was coprecipitation. Complexation of colorants with β-CD promoted an intensification of color and increased water solubility; however, stabilization in the presence of light occurred only for bixin. Application of curcumin-β-CD in cheese and yogurt and bixin-β-CD in the curd did not alter the initial characteristics of the products, which were sensorialy well accepted. Therefore, the complexation of these natural colorants with β-CD favors their use in low-fat foods, broadening the field of industrial application.
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•Pasteurized fermented beverages (FBs) of Baru almond showed lower consistency;•Probiotic addition before high-intensity ultrasound (HIUS) increased phenolics ...bioaccessibility;•Probiotic addition before HIUS improved technological, sensory, and biological properties;•Probiotic addition after HIUS reduced phenolics and fatty acids bioaccessibility;
High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated no pasteurization or ultrasound and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.
In this research communication we evaluate the impact of the addition of prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on the physicochemical ...characteristics, probiotic survival, and sensory acceptance of probiotic (Lacticaseibacillus casei 01, 108 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had probiotic counts higher than 107 CFU/ml during storage and simulated gastrointestinal conditions (SGIC). The prebiotic components increased the probiotic survival to the enteric phase of the SGIC, with inulin producing the most pronounced effect. Inulin addition resulted in products with lower pH values and consistency and higher titratable acidity during storage, with negative impact on the sensory acceptance (flavor, texture, and overall impression) at the end of the storage period. Modified starch addition impacted negatively on the acceptance of the products (appearance, flavor, texture, and overall impression). Polydextrose addition resulted in products with lower consistency, but similar sensory acceptance to the full-fat yogurt. It can be concluded that it is possible to prepare potentially synbiotic Greek yogurts by desorption technique using L. casei as probiotic culture and inulin, polydextrose or modified starch as prebiotic components, with the utilization of polydextrose being advisable.
Stability of potassium norbixinate and curcumin by microencapsulation with maltodextrin DE20 and freeze-drying was evaluated as a function of exposition to light, air, different pH, water solubility, ...and in food applications. The best results were obtained with microencapsulated potassium norbixinate 1:20, which, when vacuum-packed and in the presence of natural light, showed color retention of 78%, while microencapsulated curcumin 1:20 showed color retention of 71%. Differential scanning calorimetry and thermogravimetry provided an indication of interaction between colorants and maltodextrin. Photoacoustic spectroscopy (PAS) showed that free and microencapsulated colorants exhibited high rates of absorption throughout the measured spectral region. This work evidenced that the freeze-drying process is favorable for microencapsulation of curcumin by maltodextrin, providing improved solubility to the microencapsulated colorant. Both microencapsulated colorants showed relevant results for use in a wide range of pH and food applications. The PAS technique was useful for the evaluation of the stability of free and microencapsulated colorants.
The end of 2019 was marked by the emergence of a new type of coronavirus (SARS-CoV-2), which has killed more than 240,000 people around the world so far. Several clinical studies are being performed ...to test possible drugs in response to the COVID-19 outbreak; however, there is still no treatment that is completely effective. Our goal in this paper is to bring together the results of main studies carried out with different drugs in order to help spread the knowledge about possible treatments for COVID-19 that have been suggested so far.
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•SARS-CoV-2 is the causative agent of COVID-19.•Currently, there are no effective treatments available against COVID-19.•We have at the moment only palliative pharmacological alternatives.•Some drugs: Chloroquine, Hydroxychloroquine, Antivirals, Plasma, Ivermectin, Anticoagulant.
Anthocyanins extracted from the pulp of the fruit of juçara palm (
Mart.) were microencapsulated with maltodextrin in order to stabilise them. Photoacoustic spectroscopy was used to investigate the ...photostability of the microencapsulated samples. Complementary differential scanning calorimetry and scanning electron microscopy measurements were also performed. Lyophilised extract had 14 340.2 mg/L of total anthocyanins, and the microencapsulation efficiency of 93.6%. Temperature analysis showed that maltodextrin conferred protection up to 70 °C for 120 min. Scanning electron microscopy showed that the microencapsulated particles had a flake-like morphology with a smooth surface, characteristic of lyophilisation processes. In addition, when added to yogurt, a red colourant was predominant in the samples at pH from 1.5 up to 5.0. Thermal analysis showed a weak interaction between the sample and the encapsulating agent, and photoacoustic data indicated the photostability of the matrix when exposed to light. Yogurts containing microencapsulated anthocyanins showed a more intense pink colour than yogurts treated with pure dye, and sensory analysis demonstrated that they can have good acceptance on the market. Microencapsulation enabled the innovative application of anthocyanins from juçara palm fruit, and complementary techniques allied to the photoacoustic spectroscopy were effective tools for its evaluation.
This study evaluated the survival of Listeria monocytogenes on fresh-cut melon and papaya treated with citral nanoemulsion (CN) during 7 days of storage at 4, 8, 12, and 16 °C. CN was prepared by ...catastrophic phase inversion, and fresh-cut melon and papaya were artificially inoculated, resulting in 5 log cfu/g of L. monocytogenes. Then, they were treated with 0.30 (CN-0.3) and 0.15 (CN-0.15) μL/mL of CN. CN presented droplet size below 200 nm, monodisperse distribution, and negative surface charge. CN-0.3 reduced the L. monocytogenes counts more efficiently, with counts below the detection limit (1 log cfu/g) in both fruits after 48 h at 4 °C, and 72 h at 8 °C and 12 °C. At 16 °C, L. monocytogenes counts were below the detection limit for CN-0.3 after 120 h in papaya, but it survived the other treatments for 7 days. Both CN-0.3 and CN-0.15 decreased the indigenous microbiota. Scanning electron microscopy (SEM) showed bubbles in L. monocytogenes membrane and cell disruption in fruits treated with CN-0.3. Finally, CN-0.3 treated melon and papaya showed greater brightness, herbal flavor and aroma, firmness, and juiciness, as well as lower sugar and organic acid profile changes than the control samples during storage. Results indicate citral nanoemulsion's efficiency in controlling L. monocytogenes growth on fresh-cut melon and papaya stored at refrigerated temperatures without negatively influencing the sensory parameters.
•Citral nanoemulsion inactivate L. monocytogenes on fresh-cut melon and papaya.•Temperature and citral nanoemulsion concentration determine pathogen survival.•Citral nanoemulsion maintain brightness, firmness and juiciness in fresh-cut fruits.•Citral nanoemulsion disrupts L. monocytogenes cells on fresh-cut melon.
The impact of probiotic (Lacticaseibacillus casei, 8 log CFU/g) and/or prebiotic (polydextrose, 5 g/100 g) on the technological and sensory properties, phenolics bioaccessibility, and functional ...properties (in vitro antidiabetic, anti-hypertensive, and antioxidant activities) of frozen desserts processed with water-soluble extract of rice by-product and Spirulina platensis biomass was evaluated during storage (120 days/-18 °C). Prebiotic products were more consistent and cohesive and showed higher melting rates. Probiotic and/or synbiotic products had higher phenolic compounds bioaccessibility (gallic acid, epigallocatechin gallate, epicatechin gallate, and chlorogenic acid) and functional properties (antioxidant, ACE, ⍺-amylase, and ⍺-glucosidase inhibitory activities), lower thrombogenic and atherogenic indices and improved technological (lower firmness, consistency, cohesiveness, and viscosity) and sensory (increased mint aroma and flavor intensity) properties. L. casei survived in simulated gastrointestinal conditions (>6 log CFU/g) and did not impair sensory acceptance. In conclusion, probiotic and synbiotic frozen desserts show improved functional, technological, and sensory properties.
•Probiotic and/or synbiotic products had increased monounsaturated fatty acid contents.•Probiotic and/or synbiotic products had increased phenolic compounds bioaccessibility.•Probiotic and/or synbiotic products exhibited lower firmness, consistency, cohesiveness, and viscosity.•Probiotic and/or synbiotic products presented enhanced ACE, ⍺-amylase and ⍺-glucosidase inhibitory activities.•Probiotic products showed improved sensory characteristics.
This study aimed to evaluate the effect of prebiotics (inulin, oligofructose, and polydextrose, 2.5 g/100 g) and probiotics (Lacticaseibacillus casei) on the characteristics of fermented beverages ...(FBs) processed with water-soluble extract of Baru almond (WSEBA). The products were evaluated for physicochemical, microbiological, and sensory properties during cold storage (7 °C, 28 days). Probiotic products showed higher acidity (lower pH value and higher lactic acid content), better fatty acid profile (higher concentration of linoleic acid), and a higher concentration of bioactive compounds (⍺-tocopherol and phenolics) than the control product. Inulin-added products showed the best performance, with higher probiotic viability and consistency index. Furthermore, they presented a higher concentration of bioactive compounds (β-sitosterol, stigmasterol, and total phytochemicals) and improved anti-diabetic properties (45.4% of inhibition of ⍺-amylase). Fermented milk appearance, acid aroma, and typical flavor were the main sensory attributes of the inulin-added products. Probiotic counts were higher than 106 CFU/mL during shelf life and simulated gastrointestinal conditions in all products added with probiotics. Synbiotic FBs processed with WSEBA were obtained and characterized for the first time. In conclusion, L. casei and prebiotics improve the technological, functional, and sensory properties of FBs processed with WSEBA, being advisable to utilize L. casei and inulin.
•Synbiotic fermented beverages processed with water-soluble extract of Baru almonds.•Laticaseibacillus casei addition improved fatty acid profile and bioactive compounds.•Polydextrose, oligofructose and inulin increased probiotic survival during storage.•Inulin improved consistency, bioactive compounds content and functional properties.•Probiotic and prebiotics improved the sensory characteristics of the products.
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