Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 62)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 6)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Agricultural and Food Science     Open Access   (Followers: 18)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
American Journal of Food and Nutrition     Open Access   (Followers: 54)
American Journal of Food Technology     Open Access   (Followers: 10)
Amino Acids     Hybrid Journal   (Followers: 6)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 3)
Archiva Zootehnica     Open Access   (Followers: 1)
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 7)
British Food Journal     Hybrid Journal   (Followers: 16)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
Cogent Food & Agriculture     Open Access   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 29)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 25)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 2)
EFSA Supporting Publications     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 4)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 3)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 37)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 8)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 16)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 7)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 2)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 5)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 2)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 62)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 12)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 5)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
Investigación Pecuaria     Open Access   (Followers: 2)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
JDS Communications     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 3)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 3)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 3)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 4)
Journal of Food Studies     Open Access   (Followers: 6)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 5)
Journal of Halal Product and Research     Open Access  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Plant Stress Physiology     Open Access   (Followers: 2)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription   (Followers: 1)
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 4)
Measurement : Food     Open Access   (Followers: 3)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access   (Followers: 1)
Nutrition and Dietary Supplements     Open Access   (Followers: 15)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access  
Pakistan Journal of Nutrition     Open Access   (Followers: 1)
PHAGE     Full-text available via subscription   (Followers: 5)
Renewable Agriculture and Food Systems     Open Access   (Followers: 15)
Research Journal of Seed Science     Open Access   (Followers: 1)
Review of Agricultural, Food and Environmental Studies     Hybrid Journal  

        1 2     

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Journal Cover
Applied Food Biotechnology
Journal Prestige (SJR): 0.268
Citation Impact (citeScore): 1
Number of Followers: 4  

  This is an Open Access Journal Open Access journal
ISSN (Print) 2345-5357 - ISSN (Online) 2423-4214
Published by Shahid Beheshti University of Medical Sciences Homepage  [20 journals]
  • Bioactivity Assay of Microalgae: Antioxidant and Antidiabetic Potentials
           in a Transgenic Zebrafish Model

    • Authors: Tayebeh Hadi Toranposhti, Fakhri Sadat Hosseini, Mohammad Rezaei, Yaser Tahamtani
      Pages: e25 - e25
      Abstract: Background and Objective: Microalgae with antioxidant, alpha-amylase and alpha-glucosidase inhibition and NF-κB activation abilities have shown promising anti-diabetic characteristics. The present study aimed to assess effects of microalgae extracts of Arthrospira platensis and Chlorella vulgaris on β-cell regeneration using Tg (ins: CFP-NTR) in a transgenic zebrafish type-1 diabetic model. Material and Methods: After 15 d of cultivation of microalgae, cells were extracted from the biomass. Biochemical assays such as assessments of carbohydrates, proteins, lipids, phenolic compounds and photosynthetic pigments were carried out. Transgenic zebrafish larvae were treated in vivo, with five various concentrations of the extract (500, 125 31.25, 7.81 and 1.95 µg.ml-1). Results and Conclusion: Results showed that aqueous extracts of Arthrospira platensis and Chlorella vulgaris included significant effects on β-cell regeneration in concentrations of 31.25, 7.81 and 1.95 µg.ml-1 and 125, 31.25, 7.81 and 1.95 µg.ml-1, respectively. The highest regeneration rates for Chlorella vulgaris and Arthrospira platensis extracts were observed at 125 and 31.25 µg.ml-1, respectively (60 against 92%) (P < 0.05). Additionally, aqueous extracts of Chlorella vulgaris showed the highest antioxidant activity (93.77 ±2.39) at 2500 µg.ml-1. Regarding significant inhibitory and antioxidant effects of these microalgae, promising use of their extracts can be suggested. Therefore, optimizing natural extracts and carrying out further studies are necessary to verify the current results. Conflict of interest: The authors declare no conflict of interest.
      Introduction Microalgae are rich sources of vitamins and minerals, including vitamins A, B1, B2, B3, B5, B7, C and E, nicotine, folic acid, iodine, potassium, iron, magnesium and calcium [1]. In recent decades, microalgae biomass and their extracts have been used to enrich drinks (e.g. fruit juices and milks) and foods [2] (e.g. breads, confectionaries and yogurts) [3,4]. Interestingly, a significant advantage of cyanobacteria is the absence of polysaccharides in their cell walls, which not only enhances their biocompatibility but also facilitates their easier digestion for humans [1]. The species of Arthrospira (A.) platensis of the Oscillatoriaceae family includes a group of filamentous cyanobacteria characterized by cell chains (trichomes) enclosed in a thin sheath [5]. The A. platensis contains large quantities of proteins, all essential amino acids, essential fatty acids, minerals, vitamins and photosynthetic pigments [6]. Moreover, A. platensis, due to its high protein and nutritional value, and Chlorella (C.) vulgaris, due to its β-1,3-glucan which is an active immune stimulator that can eliminate free radicals and decrease blood lipids, have nutritional uses for humans, used as food supplements [7]. The C. vulgaris microalgae are unicellular and grow in freshwater, which contain proteins, polysaccharides, lipids, unsaturated fatty acids and carotenoids (mainly lutein) as well as immune stimulants, vitamins and minerals [8,9]. Moreover, phycocyanin is a phycobiliprotein in cyanobacteria and algae such as A. platensis and is a pigment-protein complex in the phycobiliprotein family of light-absorbing proteins that exist with allophycocyanin and phycoerythrin. It is a light blue pigment that absorbs orange and red lights at 620 nm and emits fluorescence at nearly 650 nm. Absorbance at 620 nm indicates the maximum absorption of phycocyanin [10]. Type 1 or insulin-dependent diabetes is caused by autoimmune destruction of pancreatic β-cells and accounts for nearly 5–10% of all diabetic patients. Chronic diabetes can damage multiple organs and lead to their dysfunctions and hence high mortalities [11]. Islet transplantation as a promising treatment option includes limitations due to the lack of available donors [12]. For the first time, formation of new islets through budding of pancreatic ductal cells was demonstrated [13]. Furthermore, assessment of β-cell ablation by chemical treatments in rodents showed a significant improvement in β-cell mass, suggesting that the mature pancreas can partially be regenerated [14]. Pancreatic β-cells include a weaker antioxidant defense system (enzyme catalase, superoxide dismutase and glutathione peroxidase), compared to other tissues and organs, which makes these cells further sensitive to oxidative stresses [15]. Because of chronic hyperglycemia, oxidative stress can trigger various signaling pathways and thus worsen β-cell dysfunction. Furthermore, oxidative stress can cause death of β-cells due to an abnormal increase in the level of free radicals [16]. The antioxidant effect of algae can prevent destruction of β-cells and prevent type 1 diabetes. Several studies have reported that antioxidant characteristics of microalgal carotenoids [17], phycocyanins [18] and polysaccharides [19]. To assess effects of microalgae on diabetes, various animal models such as mice, rats and zebrafish have been used in previous studies. Zebrafish is an excellent model for in vivo designed studies; small size, transparency of larvae, ease of collecting large numbers of embryos, possibility of in vivo assessed candidate molecules and/or rapid screening, as well as possibility of live imaging at the level of organisms are advantages of this model [20]. While zebrafish can regenerate their panc...
      PubDate: 2024-07-29
      DOI: 10.22037/afb.v11i1.45488
      Issue No: Vol. 11, No. 1 (2024)
       
  • Addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 to
           Pressure-cooked Komak (Lablab purpureus (L.) Sweet) to Decrease Soaking
           Time and Water Requirement during Acid Fermentation in Tempe Processing

    • Authors: Wiharyani Werdiningsih, Endang Sutriswati Rahayu, Widiastuti Setyaningsih, Tyas Utami
      Pages: e23 - e23
      Abstract: Background and Objective: Komak beans include high nutritional values, making them promising raw materials for alternative food sources such as tempe. Because the beans are hard, they need soaking in water for 72 h with the water change every 12 h. Soybeans only need soaking for 24 h without changing the water during tempe processing. In this study, pressure cooking was used for Komak beans prior to soaking and a starter culture of Lactiplantibacillus plantarum subsp. plantarum WGK4 was added to the soaking water to decrease the quantity of water soaking and soaking time. Material and Methods: Komak beans were pretreated by pressure-cooking for various times and texture and anti-nutritional factors were assessed. The selected pressure-cooked Komak beans were soaked in water and inoculated with Lactiplantibacillus plantarum subsp. plantarum WGK4. The pH, titratable acidity, soluble protein and minerals were assessed in the soaked water and Komak beans. The soaking water was assessed for viable lactic acid bacteria and anti-nutritional and volatile compounds were assessed in the soaked Komak beans. Mold fermentation was carried out by adding 0.2% (w.w-1) tempe starter culture to the drained Komak beans and incubating for 48 h at room temperature. Results and Conclusion: Dehulled Komak beans that were pressure-cooked for 15 min included a hardness value of 34.47 N, which was close to the hardness of boiled soybeans in traditional tempe preparing. Pressure-cooking Komak beans significantly decreased anti-nutritional factors. Addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 during the 24-h soaking step decreased pH of Komak bean from 6.7 to 4.5. Decreases in tannin concentration was observed. Volatile compounds responsible for the beany flavor were not detected in the Komak beans at the end of the soaking. Pressure-cooking and addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 significantly shortened the soaking time and decreased water needed for Komak Tempe processing. This process provides tempe as an affordable plant-based protein alternative. Conflict of interest: The authors declare no conflict of interest.
      Introduction Komak bean (Lablab purpureus (L.) Sweet) is a legume that is widely cultivated in arid areas such as Lombok Island, West Nusa Tenggara, and Indonesia [1]. Commonly cultivated as a backyard crop, intercrop or monoculture crop, Komak can be harvested four months after planting [2], allowing for year-round use and ensuring supply availab-ility. Komak beans have traditionally been consumed as vegetables and snacks. These beans are valued for their nutritional composition, characterized by moderate protein, high carbohydrate and low fat contents [3]. Availability and rich nutritional contents of these beans make them promising alternative food sources, especially as plant-based protein options such as tempe. Tempe, a traditional Indonesian fermented food, is processed by fermentation of soybeans with Rhizopus spp. Soybeans are typically used as ingredients in tempe production. However, other beans such as jack beans [4], velvet beans [5] and other common beans [6] can be used. Time needed to prepare tempe varies, especially in the soaking step, depending on characteristics of the beans. Soybeans only need 24 h of soaking to soften the beans in tempe processing [7] but jack beans need 48 h of soaking with water changing every 12 h [4] and velvet beans need a 96-h soaking time with water changing every 12 h [5]. A preliminary study showed that Komak beans could be used as raw materials for Tempe; however, they need 72 h of soaking, with water changing every 12 h. Komak beans are hard with larger bean size, compared to soybeans [7]; however, Komak bean size is smaller than jack [8] and velvet [9] bean sizes. Therefore, Komak Tempe-preparing needs a longer soaking time and consumes six times more water quantity. Tempe production needs a large quantity of water for soaking, changing water and boiling, which hence generates wastewater containing components that can pollute the environment. Therefore, it is necessary to shorten soaking time and decrease water use while creating conditions appropriate for mold fermentation. Studies have used pressure-cooking methods to speed up softening of beans during soaking. High pressure and uniform heat distribution improved softening of the beans. Time needed for softening can vary depending on size and hardness of the beans [10]. For example, pressure-cooking for 15 min at 110 °C effectively softens common beans [11] and a similar time at 120 °C is appropriate for barlotto beans, chickpeas and kidney beans [12]. Pressure-cooked Komak beans may decrease soaking time and provide a soft texture appropriate for acid fermentation. In soaking, natural acidification occurs due to spontaneous lactic acid bacteria (LAB), decreasing pH of the beans to 4–5, which can inhibit the growth of contaminant microorganisms and pathogenic bacteria [13]. The LAB are addressed for their significant roles in bean soaking of Tempe production. Studies by [14,15] have identified LAB at various stages of soybean tempe production. Moreover, LAB strains isolated at various stages of Tempe processing exhibit antimicrobial activities [16]. The LAB decrease anti-nutritional factors such as phytic acid, tannin [17] and beany flavor [18]. In studies, LAB were added when beans were soaking. These bacteria include Lactobacillusplantarum DSM 20174 in common beans [6] and Lactobacillus fermentum HPBD2 in soybeans [19]. This addition could decrease the pH value, shorten the soaking time and inhibit unwanted bacteria such as Enterobacteriaceae. The LAB of Lac...
      PubDate: 2024-07-09
      DOI: 10.22037/afb.v11i1.44970
      Issue No: Vol. 11, No. 1 (2024)
       
  • Rapid identification and application of Lactobacillus plantarum,
           Lactobacillus paracasei and Lactobacillus pentosus using multiplex
           polymerase chain reaction and species-specific primers, targeting 16S
           ribosomal RNA and recA genes

    • Authors: Cheng-Chih Tsai, Zhen-Yu Lai
      Pages: e24 - e24
      Abstract: Background and Objective: Various products on the market contain probiotics such as lactic acid bacteria, which are promoted with a wide range of benefits. Functionality of these products is linked to the specific strains, bacterial species and viable cell counts. This study aimed to assess conformity of targeted lactic acid bacterial species and viable cell counts in commercially available probiotic products with their labeling, ensuring efficacy of the products. Material and Methods: Multiplex polymerase chain reaction technique was developed using specific primers to effectively differentiate lactic acid bacteria in probiotic products. Therefore, strains used in the products were targeted and relevant nucleotide sequence data were searched to select two sets of polymerase chain reaction primer pairs of L. pla-F/R and L. para-F/R, targeting 16S ribosomal RNA genes, and L .pen-F/R, targeting recA genes. Results and Conclusion: The individual primer sets produced the expected target products that matched the labeling for the tested strains of Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus pentosus. Then, specificity assessing was carried out using multiplex primer sets for single strains, pairwise combinations and triple combinations of lactic acid bacteria. After verifying specificity for all the three strains under similar polymerase chain reaction conditions, sensitivity of the multiplex polymerase chain reaction was investigated by assessing various dilutions of the three lactic acid bacterial strains and commercially available probiotic products. These findings demonstrated potential uses of multiplex polymerase chain reaction in lactic acid bacterial detection techniques. In conclusion, specific primer sets can be used in multiplex polymerase chain reaction to rapidly and effectively detect lactic acid bacterial strains in commercial products. Conflict of interest: The authors declare no conflict of interest. Lactic acid bacteria (LAB) are addressed for their beneficial effects on the human gastrointestinal tract, enhan-cing overall immune health. There are recent interests in development of functional LAB products. Demands for the probiotic functional foods are rapidly increasing due to the increased consumer awareness of food effects on health [1]. Researchers have assessed potential uses of probiotics in dairy and nondairy products and their viabilities during storage [2]. They have concluded that the final product should contain a minimum of 106-107 viable cells per serving to benefit consumer health [2]. Their studies have shown that mislabeling of probiotic species is common in commercial products [3]. Lack of appropriate identification of the strains and false efficacy claims have led to confusion. Probiotic products available in the market often use mixed strains. Thus, there are needs to monitor conformities of the labeled bacterial species and viable cell counts. Polymerase chain reaction (PCR) technique has success-fully been used to detect and differentiate viruses and bacteria in various foods [4]. Rapid and reliable nature of PCR provides a valuable tool for distinguishing closely related species within two groups of lactobacilli [5]. This technique has been used to rapidly identify Lactobacillus plantarum in kimchi [6]. Oligonucleotide primers have been developed from sequences between the 16S and 23S rRNA genes, enabling identification of various lactobacilli strains in dairy products and probiotics using PCR [7]. Further-more, strain-specific PCR can be used for the rapid identi-fication of lactobacilli isolated from food samples [8] and specific identification of ten common lactobacilli and bifi-dobacteria strains in fermented milks [9]. In this study, multiplex PCR method was developed to investigate applicability of molecular detection techniques for LAB using three sets of specific primers sourced from the literature. Moreover, 16S rRNA gene sequences were targeted to explore molecular LAB detection. By amplifying 16S rRNA and recA gene sequences through PCR, this study simultaneously detected three LAB strains as well as mixed LAB strains in the products. Sensitivity of detection was assessed to establish a simple, reliable rapid method appropriate for the effective identification of LAB strains in probiotic products.
      Materials and Methods 2.1 Bacterial strains and culture conditions The LAB strains were stored in a -80 °C freezer. Before the experiments, strains were activated twice using lactobacilli MRS broth (Difco, Detroit, MI, USA) supplemented with 0.05% (w/w) L-cysteine (Merck, Taipei, Taiwan). Strains were cultured under optimal growth conditions at 37 °C for 24 h. Reference strains were provided by the Bioresources Collection and Research Center (BCRC, Hsin-Chu, Tai-wan). The L. pentosus BCRC 17972 and 17973, L. plantar-um F7-1 and L. paracasei BCRC 12193, 12188, 12248 and 17002 were used in this study. Seven strains were used in the current study as well. The commercial probiotic product was purchased from Li-Fong, Tainan, Taiwan, for PCR detection. Each sachet of the bacterial powder contained a high level of viable probiotic cells with 5.0 × 1010 CFU.g-1. Specific strains included in the product were L. plantarum LP112, L. paracasei LPC188 and L. pentosus LPE588. ThIS study was carried out at Testing and Analysis Center for Food and Cosmetics, HungKuang University, Taichung City, Taiwan. 2.2 Genomic DNA preparation and polymerase chain reaction primers Total chromosomal DNA of the LAB cells was extracted using Blood and Tissue Genomic DNA Extraction Miniprep Syste...
      PubDate: 2024-07-06
      DOI: 10.22037/afb.v11i1.44863
      Issue No: Vol. 11, No. 1 (2024)
       
  • Food Storage, Processing and Genetic Stability Studies of Bacillus
           (Heyndrickxia) coagulans BCP92 (MTCC 25460)

    • Authors: Sohel S Shaikh, Chinmayi Joshi, Farhana Malek, Anis Malik, Manoj Gandhi
      Pages: e22 - e22
      Abstract: Background and Objective: Bacillus coagulans are spore-forming probiotics that provide health benefits when consumed in adequate amounts. Therefore, they can be added to functional foods to enhance their nutritional values. The aim of the present study was to investigate stability of Bacillus coagulans BCP92 in various functional foods during food processing and storage conditions as well as genetic stability study of the strain using DNA fingerprinting method. Material and Methods: Bacillus coagulans BCP92 was incorporated into a range of functional foods and beverages such as instant coffee, tea, sweet corn soups, oatmeal, upma, gummies, brownies, ice creams, non-alcoholic beverages, chocolates, peanut butter and shrikhand. Viability of the bacteria was assessed using pour plate method under various processing and storage conditions. Genetic stability of B. coagulans was assessed using DNA fingerprinting. Results and Conclusion: The viability was shown in food processing conditions of teas (99.97%), coffees (99.45%), sweet corn soups (99.36%), oatmeal (98.81%), upma (99.57%), gummies (99.67%) and brownies (98.14%). In food-storage conditions, relative viability was as follows: fruit juices (98.91%), lassi (98.72%), energy drinks (98.70%), cold coffees (99.29%), milk chocolates (99.87%), white chocolates (100.13%), dark chocolates (99.20%), shrikhand (99.04%), ice creams (99.45%), and peanut butters (98.32%). Furthermore, DNA fingerprinting showed genetic stability of the probiotic B. coagulans BCP92. In conclusion, B. coagulans BCP92 has shown good viability in various food processing and storage conditions. Moreover, it is genetically stable, thus making it a good candidate for addition to functional foods.
      Introduction The potential health benefits of probiotics, which involve improving gut microflora, have been a topic of scientific interests for many years. However, it has only recently begun to receive scientific assessments [1]. Probiotics are living microorganisms that confer health benefits to the host when consumed in sufficient quantities [2]. Several studies have revealed that consumption of probiotics decreases risks of antibiotic-associated diarrhoea [3], symptoms of irritable bowel syndrome (IBS) [4], risks of lactose intolerance [5] and constipation [6] and risks of carcinogens and helps in decreases of obesity and enhancement of immune responses and decreases of cholesterol levels [7]. To confer the specific health benefits of incorporated probiotics in food products, the recommended adequate levels of probiotics (106–107 CFU.ml-1) should be provided in the final products [8]. Preserving viability of the probiotic cultures in foods until the end of shelf life is an important criterion for providing effective probiotic food products [9]. It has been observed that the viability of most probiotic bacteria is lost during processing and storage conditions. Furthermore, only a limited number of bacteria can survive harsh conditions of the gastrointestinal tract (GIT) [10]. An effective way to deliver probiotic bacteria includes incorporation of them into food products, making it easier for the consumers to maintain their gut health, considering that many people choose probiotic food products instead of probiotic capsules and pills [11]. Awareness of the importance of maintaining gut health has led to great increases in demands for probiotic foods. Probiotics are either used as starter cultures in combination with traditional starters or alone and incorporated into dairy products, where many functional characterisations are improved by the addition of probiotics. However, there are several challenges linked to function and stability of the probiotics in dairy products [12]. It is generally accepted that probiotic products should include a minimum concentration of 106–107 CFU.g-1 or CFU.ml-1 and a total concentration should be 108–109 CFU.g-1 consumed daily to exert the probiotic effects [13,14]. Numerous probiotic foods include dairy products such as ice creams, fermented milks, frozen desserts, yoghurts, cheeses, milk powders and cheesecakes, [12,15,16], as well as non-dairy products such as oat drinks, commercial fruit juices, soya milks [17–19]. However, spore-based Bacillus-based probiotics have shown higher survival rates than those others have. In a study by Hashemi et al. [20], it was observed that survival rates of the samples with B. coagulans were higher than those with Lactobacillus acidophilus. Similarly, Soares et al. detected that the Bacillus strains, which included probiotic characteristics, showed a greater viability than that the probiotic strains of Bifidobacterium and Lactobacillus did [21]. Stability of probiotics is always a concern during the storage and processing conditions. The present study focused on the stability assessment of Bacillus coagulans BCP92 under various food processing and storage conditions to assess its potential as a probiotic addictive for enhancing the nutritional values of food products. Furthermore, assessment of genetic stability of the strain was carried out using DNA fingerprinting method.
      Materials and Methods 2.1 Microbial culture Bacterial spores of Bacillus coagulans BCP92 (MTCC 25460) used in this study were produced at Pellucid Lifesciences, India. Concentration of the prepared B. coagulans spores was 150 billion CFU.g-1 (11.146 log CFU.g-1). Standard pour plate technique was used to assess the total viable bacterial count. The B. coagulans spores were thoroughly mixed in th...
      PubDate: 2024-06-24
      DOI: 10.22037/afb.v11i1.44919
      Issue No: Vol. 11, No. 1 (2024)
       
  • Synergistic effects of recombinant AGAAN antimicrobial peptide with
           organic acid against foodborne pathogens attached to chicken meat

    • Authors: Nafiu Usman Jiddah , Ya'u Sabo Ajingi, Neeranuch Rukying, Triwit Rattanarojpong, Worapot Suntornsuk, Patthra Pason, Nujarin Jongruja
      Pages: e21 - e21
      Abstract: Background and Objective: Fresh chicken meat includes the capacity to contain foodborne pathogens. A previous study has demonstrated efficacy of recombinant AGAAN antimicrobial peptide against various bacterial strains. In general, AGAAN is a newly discovered antimic-robial peptide with a unique cationic alpha-helical structure. The peptide is originated from the skin secretions of Agalychnis annae. This peptide showed a significant affinity towards the negatively-charged microbial lipid bilayer, as previously demonstrated by the experimental and in-silico analyses. However, the major concerns include high production costs, limited expression, laborious process and potential toxicity associated with concentrated peptides. In this research, the synergistic effects with organic acid were addressed to decrease these problems while preserving its bactericidal activity. Material and Methods: Recombinant AGAAN and organic acids were assessed on Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 8739. This was carried out by assessing minimum inhibitory concentration and fractional inhibitory concentration. In addition, effects of the combination on bacterial membrane integrity by carrying out beta-gala-ctosidase assessment. Additionally, the potential efficacy of this combination in preserving poultry meat was investigated. Results and Conclusion: Minimum inhibitory concentration of the recombinant AGAAN against the two bacterial strains was 0.15 mg.ml-1. In contrast, the minimum inhibitory concentration of acetic acid against Staphylococcus aureus and Escherichia coli were 0.2 and 0.25% v v-1, respectively. The combination demonstrated significant synergy, as evidenced by fractional inhibitory indices of 0.375 against the two foodborne pathogens. Based on the study, the combination effectively inhibited proliferation of these disease-causing microorganisms that led to foodborne illnesses within 300 min. Presence of intracellular beta-galactosidase indicated that the combination of factors has caused damages to the cell membrane, resulting in its compromised integrity. Red blood cells exposed to various concentrations of recombinant AGAAN and acetic acid did not result in hemolysis. Results showed significant differences (p < 0.05) in all the experiments on meat samples that received treatments with recombinant AGAAN and acetic acid. The current study detected that a combination of recombinant AGAAN antimicrobial peptide with organic acid could effectively inhibit growth of pathogens at lower concentrations. Data presented in this study can help food industries develop further efficient cost-effective antimicrobial uses.
      Introduction Prevalence of foodborne diseases has emerged as a significant global health concern. The World Health Organization (WHO) report indicates that nearly 600 million cases of foodborne illnesses occur annually due to the consumption of food substances contaminated with microorganisms and chemicals [1]. Food contamination and increases in the risk of foodborne diseases are caused by pathogenic microorganisms [2]. Meat and meat products are important sources of nutrients for humans due to their high protein composition and other essential nutrients [3]. However, these foods provide appropriate environments for the growth of foodborne microbes due to their high water content and nutrients, [4]. A significant number of studies have shown that Staphylococcus aureus and Escherichia coli are associated with meat contamination [5-7]. The S. aureus is a facultative anaerobic, Gram-positive non-spore-forming bacterium [8]. It is a major problem in foodborne illnesses [9]. The S. aureus infections cause significant morbidity and mortality in developing and developed countries [10]. Similarly, E. coli is a non-spore-forming bacterium and the major cause of foodborne diseases in Gram-negative bacteria. Disease-causing strains of E. coli can infect the stomach, leading to serious abdominal symptoms [11]. Previous studies have primarily concentrated on spore-forming microorganisms, thereby overlooking non-spore-forming ones such as E. coli and S. aureus. Based on their contribution to foodborne illnesses, it is important to develop a cost-effective user-friendly approach to slow their rapid proliferation in food products. Organic acids have been used as antimicrobial agents to inhibit foodborne pathogenic bacterial growth in chicken meats during processing [12]. Due to the potential resistance development by microorganisms, there are needs of drug alternatives that can efficiently kill resistant bacteria and enhance preservation [13]. Antimicrobial peptides (AMP) are produced by living organisms and include critical functions in protecting hosts against infections [14,15]. Likelihood of microbes exhibiting resistance to AMP is exceedingly low because of their wide range of mechanisms of action. Multiple studies have emphasized potential of AMP as a viable option for preventing meat spoilage and foodborne diseases [16-19]. In a previous investigation by the current authors, recombinant AGAAN (rAGAAN) effectively was cloned, expressed and analytically characterized [20]. Technically, AGAAN is a novel antimi-crobial peptide with a cationic α-helical structure from the skin secretions of the blue-sided frogs. The rAGAAN is stable at various temperatures and pH and destroys a wide range of bacteria [20]. A hemolytic assay has shown that the peptide is relatively non-toxic to mammalian red blood cells (RBCs). Combination of these characteristics with its rapid killing kinetics demonstrates that rAGAAN includes the potential as an effective food preservative against foodborne pathogens. Nevertheless, major issues include exorbi...
      PubDate: 2024-06-23
      DOI: 10.22037/afb.v11i1.44981
      Issue No: Vol. 11, No. 1 (2024)
       
  • Emerging Studies on Zataria multiflora Boiss L.: Pioneering the
           Antimicrobial and Antifungal Characteristics–A Systematic Review

    • Authors: Zahra Pilevar, Kristin Haglund, Vahid Ranaei, Mansoureh Taghizadeh, Nasim Maghboli Balasjin, Hedayat Hosseini
      Pages: e20 - e20
      Abstract: Background and Objective: Zataria multiflora Boiss L., a medicinal herb, is addressed for its diverse biological characteristics, including antibacterial, antiviral, antifungal, antioxid-ant and pain-relieving characteristics. However, specific mechanisms and compounds responsible for these effects are still under investigation, particularly for their comparative efficacies. The aim of this study was to bridge this knowledge gaps by providing a focused novel analysis of the chemical composition and antimicrobial and antifungal effects of Zataria multiflora Boiss, highlighting its potential health benefits and therapeutic uses. Material and Methods: This review was carried out following standard protocols for systematic analyses. Comprehensive literature searches were carried out in multiple databases, including PubMed, EMBASE, CINAHL, Cochrane Library and Web of Science. Key search terms included "Zataria multiflora Boiss", "antibacterial", "antifungal", "chemical composition" and "biological activities". The review time period included 2003 to 2023 with 71 relevant articles selected based on predetermined inclusion and exclusion criteria. This approach ensured adherence to the journal formatting standards for systematic reviews. Results and Conclusion: The present analysis highlighted thymol and carvacrol as the primary compounds of interest in Zataria multiflora Boiss L. linked to its most potent antimicrobial and antifungal effects. Additionally, it was discovered that the antifungal characteristics of this herb were particularly pronounced, surpassing its other biological activities. However, the review included a limited evidence regarding the plant sedative and muscle relaxant characteristics, which fell outside the primary scope of this study on antimicrobial and antifungal effects. Conflict of interest: The authors declare no conflict of interest. 1.Introduction Use of medicinal plants and herbal medicines is still significant despite advances in synthetic drug develop-ment. In some countries, these natural remedies are critical parts of the healthcare system, often surpassing the trade of chemical drugs [1–3]. The World Health Organization (WHO) "Health for all by the year 2000" program emphas-ized importance of traditional medicine, leading to increased scientific and commercial interests in this field. Iran, with its diverse climate, is particularly addressed for its wealth of medicinal plants [4–7]. Shirazi thyme or Zataria (Z.) multiflora [8] is a significant example that is majorly detected in Iran, Pakistan and Afghanistan. This plant, as a part of the Lamiaceae family, grows up to 90-cm tall and is characterized by ovate circular leaves, dense tubercular mottling and white, hairy rounded buds in the leaf axils [9]. It is well-known for its culinary and medic-inal uses, particularly for its antiseptic, analgesic, anti-parasitic and antidiarrheal characteristics [10, 11]. Modern pharmacology verifies its therapeutic effects, including pain relief, spasm decrease and antiinflammatory effects. The Z. multiflora is used in various medicinal forms e.g. syrup and cream to treat a wide range of medical conditions, like inflammatory bowel disease (IBD), vagin-itis, dental pain, oral infections, respiratory and digestive diseases, pain, fever as well as common colds [9, 12–15]. The Z. multiflora essential oil (ZMEO) has been approved by the United States Food and Drug Administration (US FDA). Naturally, ZMEO contains phenolic oxygenated monoterpene compounds (carvacol, linalool and thymol) that act as free radical scavengers. Phenolic compounds are addressed as plant secondary metabolites, which are formed by the connection of an aromatic nucleus to one or more hydroxyl groups. These compounds are abundantly distributed in all parts of the Z. multiflora and include significant antioxidant activities. The antioxidant activity can be attributed to their redox characteristics and chemical structures [8, 17, 18]. A standard method for analysis of Z. multiflora secondary metabolites is gas chromatography (GC) coupled with mass spectrometry. Recently, methods such as mid-infrared spectroscopy, near-infrared spectroscopy and Raman spectroscopy have been used as chemical fingerprinting methods to analyze various secondary metabolites of plants [19]. Phenolic acids, poly-phenols and flavonoids are important compounds that include a wide range of biological activities. Their antioxidant activities are due to their polyphenolic natures. Their medicinal use includes a long history and are marketed as antispasmodic and anti-inflammatory drugs [20–22]. The study of yield efficiency and chemical compositions of Z. multiflora flowering branches essential oil (EO) showed that the highest and the lowest efficiencies of EO were associated to Zarghan (4%) and Sivand (2.91 %), respectively. Increasing global interests in medicinal plants, reinforced by WHO emphasis on traditional medicine, scores relevance of investigating less used natural remedies such as Z. multiflora [8]. Studies have shown medical uses of Z. multiflora such as mouthwash for the treatment of aphthous stomatitis [9], IBD and vaginitis [23]. Originating from regions such as Iran, Pakistan and Afghanistan, Z. multiflora has long been recognized for its culinary and medicinal uses. While its antiseptic, analgesic, antiparasitic and antidiarrheal characteristics are well-documented, recent advancements in pharmacology include further validations of its broad therapeutic potentials. Therefore, the aim of this systematic review was to investigate less-studied dimensions of Z. multiflora, particularly focusing on its phenolic compounds such as carvacol, linalool and th...
      PubDate: 2024-06-18
      DOI: 10.22037/afb.v11i1.44252
      Issue No: Vol. 11, No. 1 (2024)
       
  • Assessment of the Physicochemical, Antioxidant, in-vitro Anti-diabetic and
           Nutritional Characteristics of Pigeon Pea Protein Hydrolysates

    • Authors: Jyoti Mukherjee, Nagaveni Shivshetty, Venkata Giridhar Poosarla
      Pages: e19 - e19
      Abstract: Background and Objective: Cajanus cajan (pigeon pea) seeds include special characteristics that can serve as alternative vegan protein sources. The aim of this study was to investigate bioactive peptides in the pigeon pea using economically feasible method of acid and enzymatic hydrolysis. Material and Methods: In this study, pigeon pea was subjected to hydrolysis by two methods of acid and enzymatic hydrolysis. The generated hydrolysates were characterized by result analysis of the protein content and yield, degree of hydrolysis, anti-nutritional profile, Fourier transform infrared spectroscopy, antioxidant assay of 2,2-diphenyl-1-picryl hydrazyl, hydroxyl radical scavenging assay, metal chelating ion assay and reducing power. Moreover, antidiabetic effects were assessed using α-amylase inhibition assay. Results and Conclusion: Pigeon pea was digested by acid (pH 4) and enzyme hydrolysis, further subjected to membrane filtration to achieve peptide fractions with bioactive characteristics. The hydrolyzed pigeon pea showed good increased protein contents and degree of hydrolysis, compared with the control. Degree of hydrolysis were 62.7% for acid, 68.42% for enzyme and 34.32% for unhydrolyzed proportion. Hydrolyzed samples included Fourier transform infrared peaks at 3500–4000 cm-1, showing amides I and II. The resulting peptides after the hydrolysis showed a higher range in acid hydrolysis (250–20 kDa), whereas the EH fractions showed a very low molecular weight of less than 15 kDa. Peptides produced by AH demonstrated considerable bioactive characteristics, compared to EH antioxidant and anti-diabetic characteristics against the standards. This study highlights production of pigeon pea protein hydrolysates using two methods of traditional (acid) and modern (enzymatic), showing that acid hydrolysate can be a cheap economical method for generating protein hydrolysate with good bioactive characteristics. 1. Introduction Recently, high demand for plant proteins have been reported due to production of plant-based meat, shifting consumer preferences and increased awareness of their role in health and fitness. Legume seeds include a critical place in the human diet worldwide as a rich source of proteins. Legumes are classically called the poor man’s meat when animal proteins are limited or when poverty, spiritual or holy preferences prevent consumption of meat. One of the most essential dietary legumes is Cajanus cajan, commonly known as pigeon pea and red gram in English [1, 2]. Production statistics of pigeon pea reveal that India contributes to nearly 90% of the global production. Despite having a high nutritional profile, pigeon pea is underused and received little attention from research and development to unlock its potential uses in food industries. Cajanus cajan is a significant source of proteins, vitamins and minerals rich in essential amino acids (EAA), with large quantities of lysine, which is often a limiting factor in plant-based proteins within the dietary legumes playing critical roles in human nutrition. Numerous studies on pigeon pea have revealed significant findings such as antioxidant, anti-hypertensive, anti-diabetic, anti-carcinogenic, anti-coagulant, anti-inflammatory and certain satiety effects. It is the most appropriate alternative for individuals with allergies or sensitivities to other popular sources such as soy, dairy, or wheat. It offers a hypoallergenic option for incorporating proteins into various food systems. Pulse proteins are a rich source of potential bioactive sites with the help of hydrolysis, autolysis, gastrointestinal digestion and fermentation. Complex protein in pigeon pea when subjected to artificial hydrolysis, natural gastrointestinal digestion or fermentation hydrolysis forms peptides with good bioactive characteristics that can be used as functional foods, benefiting human health [1]. Multiple processes have been used for deriving protein hydrolysates, chemical and modified, of which, enzymatic protein hydrolysis is the most common process. Currently, most proteins are hydrolysed using proteolytic enzymes at the ideal temperature and pH. These often target particular peptide bonds, resulting in the release of AAs and peptides of various sizes [3]. In chemical methods, acid/alkaline hydrolysis are a conventional method. In chemical method, it is seen that mostly non-essential amino acids (asparagine, glutamine, cysteine, and tryptophan) are destroyed that are difficult to recover by acidic hydrolysis; hence, neutralization with a base (hydroxide) is recommended after heating. The hydrolysed protein is further subjected to membrane filtration or purification method [4]. The major problem of enzymatic hydrolysis is its expensive costs as well as presence of enzyme inhibitors in raw materials. The need of careful optimization and handling is essential, which can lead to enzyme denaturation or inactivation, resulting in incomplete hydrolysis with lower yields. An alternate economical method that can be used for protein hydrolysis includes acid hydrolysis. Studies have shown that essential amino acids (EAAs) such as aspartic acid, glutamic acid, proline, glycine, alanine, leucine, phenylalanine, histidine, and arginine can be achieved by acid hydrolysis (AH) [4]. Therefore, the aim of this study was to investigate the best cheap method for the production of pigeon pea protein hydrolysates via AH or enzymatic hydrolysis (EH) with good bioactive characteristics. Bioactive peptides are addressed as nutraceuticals with health advantages associated with illness prevention or therapy. Studies on the antioxidant characteristics of crude protein hydrolysates have been carried out by several researchers [5–8]. Nutritional characteristics of pigeon pea have been associated with decrease in occ...
      PubDate: 2024-06-08
      DOI: 10.22037/afb.v11i1.44371
      Issue No: Vol. 11, No. 1 (2024)
       
  • Incorporation of Microencapsulated and Free Lactiplantibacillus plantarum
           to Bitter Chocolate: Sensory and Survival Analyses

    • Authors: Hidayet Sağlam
      Pages: e18 - e18
      Abstract: Background and Objective: Chocolate is a trendy food consumed by various age groups. It has been hypothesized that shocolate can become a significant functional product by incorporating probiotics into it. In this study, chocolate was used as a food matrix to transfer probiotic microorganisms to it. Bitter chocolate was chosen due to its preference by the consumers. Therefore, free and microencapsulated probiotic cultures were prepared. Material and Methods: Lactiplantibacillus plantarum was used as the probiotic microorganism and calcium-alginate gel capsule was used for microencapsulation. The number of microorganisms and sensory characteristics of free, microencapsulated probiotic culture and culture-free bitter chocolates were assessed after 60 d of storage at 18 °C. Results and Conclusion: Based on the results, count of the microorganisms in probiotic chocolate was 5.8×107 CFU g-1 on Day 0, while it decreased to 1.7×107 CFU g-1 on Day 60. Although decreases were seen in the level of probiotics, it has been shown that shocolates included sufficient counts of probiotics to be reported as probiotic chocolates. The microbial count of probiotics in microencapsulated probiotic chocolate (2.1×107 CFU g-1 on Day 0) decreased significantly to 2.4×105 CFU g-1 on Day 60. The highest microbial count was observed in samples containing free probiotic cultures after 60 d. However the microbial count did not decrease significantly in samples containing free cultures, 2-log decreases were observed in microencapsulated cultures. Thus, chocolate can be used as matrix for the probiotics. For sensory analysis, sample containing free culture was the most preferred after 60 days of storage regarding the overall acceptability. Conflict of interest: The authors declare no conflict of interest 1. Introduction Consumption of functional products, including probiotic foods, has increased worldwide. Pursuit of healthy eating and lifestyle has affected humanity in recent years, leading to health-conscious individuals to turn to functional foods. Probiotics, live microorganisms with positive health effects when consumed appropriately, are incorporated into foods, enhancing nutritional and technological characteris-tics of the foods. These functional probiotic foods promote intestinal health by increasing beneficial microorganisms, preventing diarrhea and inhibiting harmful pathogen colonization. Other benefits include lowering blood cholesterol, strengthening the immune system and neutr-alizing cancer-causing compounds. Addition of probiotics to foods is critical for the human health [1-4]. Lactiplanti-bacillus plantarum (L. plantarum) is a microorganism belonging to the probiotic microorganism group [5-7]. Addition of probiotic microorganisms to food products can lead to decreases in the number of probiotic cultures due to the stressful environments. To minimize these barriers, techniques such as the selection of bacterial strains, regulation of food processing processes and microencap-sulation have been developed and used to protect probiotic bacteria. Microencapsulation is the process of entrapping microorganisms with appropriate carrier support materials. This creates a film layer around the cells, protecting the cell viability against the barriers. The most studied technique in this method includes extrusion coating based on the forming calcium-alginate gel capsules [7]. Alginate is used in the microencapsulation method due to several advantages. These include being non-toxic to the body, having characteristics that easily encapsulate bacteria, being safe for foods, being inexpensive and being soluble in the intestines. Size and shape of the beads formed in the microencapsulation method depend on the diameter of the needle; through which, alginate is transferred, density of the alginate and distance; to which, the alginate is transferred [8-12]. Probiotic foods include approximately 60-70% of the functional food market. Although a majority of the probiotic products are yogurts and fermented dairy products, production of non-dairy probiotic products such as chocolates has increased in recent years [10,13]. Cocoa butter, sugar and cocoa particles include basic components of the chocolates. Researchers have reported that chocolate has characteristics that can carry probiotic microorganisms and tolerate adverse effects of the gastrointestinal system [14,15]. It has been reported that Bifidobacterium lactis, Lactobacillus (L.) acidophilus, L. paracasei, L. casei and L. rhamnosus probiotics have successfully been used in production of chocolate and cocoa desserts. Based on a similar study results, no difference was found in sensory characteristics and the products could be used as carrier matrices for the probiotics, comparing probiotic-added products with control samples [16]. The primary aim of the present study was to decrease digestive problems caused by the changes in the intestinal microbiota due to the changes in the current diet systems and frequent uses of fast ready-to-eat meals. Reactions can develop against the probiotic isolates, especially in childhood. The target includes development of intestinal microbiota by adding probiotic cultures to foods such as chocolates, which are loved by the people of all age groups. So, aim of this study was to add L. plantarum probiotics (microencapsulated and free) to bitter chocolate samples that provided them functional characteristics. A probiotic strain, which was a food supplement in capsule form, was used in the study. This was a novel approach for the chocolate matrix. In addition, temperature value assessed as the storage temperature in functional chocolate experiments was a temperature val...
      PubDate: 2024-05-18
      DOI: 10.22037/afb.v11i1.44424
      Issue No: Vol. 11, No. 1 (2024)
       
  • Investigating Untapped Potentials: Velvet Beans as Novel Prebiotic Sources
           and Their Effects on Gut Microbiota and Short-Chain Fatty Acid Level

    • Authors: Amalia Eka Puspita, Artini Pangastuti, Shanti Listyawati, Siti Lusi Arum Sari
      Pages: e17 - e17
      Abstract: Background and Objective: Prebiotics are non-digestible carbohydrates that selectively facilitate growth of beneficial microorganisms in the gut. Legumes naturally contain carbohydrates with potentials as prebiotic sources. However, numerous legume species remain uninvestigated in this context. The aim of this study was to identify such uninvestigated legumes as potential sources of prebiotics. Material and Methods: Nine legume samples collected from Central Java and East Java, Indonesia, were extracted using maceration method. Digestion with HCl buffer and α-amylase followed by analysis with dinitrosalicylic acid and phenol-sulfuric acid methods assessed quantities of non-digestible carbohydrates. Three legumes with the highest non-digestible carbohydrates levels were assessed in vitro to investigate their abilities to promote the probiotics growth. Then, the most promising extract was assessed on mice to assess its effects on short-chain fatty acid levels using GC-2010 Plus and gut microbiota composition using metagenomic 16S rRNA markers. Results and Conclusion: From the nine legumes assessed, bambara groundnut (23,51 mg.g-1), velvet beans (22.36 mg.g-1) and chickpeas (12.1 mg.g-1) included the highest non-digestible carbohydrates levels. Velvet beans showed a greater ability to stimulate growth of Lactobacillus plantarum and Bifidobacterium bifidum, compared to bambara groundnut and chickpeas. Administration of velvet beans to mice increased short-chain fatty acid levels in forms of acetate (12.6 mM) and propionate (3.28 mM). Significantly, velvet beans could modify composition of the gut bacteria by increasing diversity, decreasing dominance levels, increasing abundance of Bacteroides, Helicobacter, Mucispirillum, Bifidobacterium and Lawsonia genera and decreasing abundance of Lachnospiraceae NK4A136 group, Blautia and Lachnoclostridium species. Conflict of interest: The authors declare no conflict of interest.
      Introduction Prebiotics consist of non-digestible carbohydrates (NDCs) and are resistant to stomach acid and digestive enzymes; therefore, they selectively promote growth of beneficial bacteria in the large intestine [1,2]This fermentation process by gut bacteria produces short-chain fatty acids (SCFAs) such as acetate, propionate and butyrate, which can lower pH of the gastrointestinal tract (GIT) and affect gut microbiota compositions [3]. Decreases in pH can decrease number of pathogenic microorganisms and increase growth of beneficial microorganisms, which is linked to the tolerance of the latter microorganisms to acidic conditions. Previous studies have shown that specific prebiotics such as inulin can promote growth of beneficial gut bacteria such as Lactobacillus and Bifidobacterium. [4,5]. Similar effects were observed with fructo-oligosaccharides, increasing Bifidobacterium while decreasing harmful bacteria [6]. Legumes are renowned for their nutritional values, particularly as protein sources. However, they contain NDCs in the form of oligosaccharides and polysaccharides, which include potentials as prebiotics [7]. These components pass through the small intestine undigested and reach the large intestine, where they can promote growth of beneficial gut bacteria [8]. Studies have demonstrated prebiotic effects of common legumes such as cowpeas and black beans, including decreased pH levels, increased growth of Bifidobacterium and Lactobacillus and increased SCFA levels [9,10] however, a vast majority of legume species are grouped under the minor category, remaining virtually uninvestigated. Much legumes are consumed only by local communities in Java, Indonesia. Additionally, food industries ignore legumes due to a limited knowledge of their compositions and potential benefits. Investigating prebiotic potentials of the minor legumes presents a compelling opportunity to enhance their economic values. No reports have been published on the prebiotic potentials of specific minor legume varieties used in the current study. While most studies on prebiotics have focused on familiar major legumes, the current study investigated the lesser-known varieties. Significantly, one minor legume, Mucuna pruriens (velvet bean), has shown promises to combat obesity in mice, but its prebiotic potentials must be investigated [11]. In the current study, minor legume samples were selected based on their NDCs content and ability to promote growth of common gut bacteria of Bifidobacterium bifidum and Lactobacillus plantarum [12,13]. Legumes with the most promising prebiotic potentials were further assessed in mice to assess their effects on SCFA levels and gut microbiota compositions. This study targeted caecum, the major fermentation site in mice (pH 4.4-4.6), and used metagenomic analysis of 16S rRNA gene sequences to characterize the microbial communities. The aim of this study was to investigate novel potential prebiotic sources from several assessed legume candidates.
      Materials and Methods 2.1. Selection of Legumes A total of nine types of legumes that were not investigated as prebiotics were species grown and consumed by local people in Java, Indonesia. The minor legumes, including velvet beans (M. pruriens), bambara groundnut (Vigna subterranea), chickpea (Phaseolus vulgaris), calopo beans (Calopogonium mucunoides), snow pea (Pisum sativum var. saccharatum), winged beans (Psophocarpus tetragonolobus), sword beans (Canavalia ensiformis), red beans or senerek beans (P. vulgaris) and turi be...
      PubDate: 2024-05-05
      DOI: 10.22037/afb.v11i1.44643
      Issue No: Vol. 11, No. 1 (2024)
       
  • Production of Nanocomposite Silver Packaging using Solution Blending
           Method for the Supplement of Antibacterial Coating

    • Authors: Zahra Taati Jafroudi, Hamed Ahari, Nekisa Sohrabi Haghdoost, Shahrokh Shabani
      Pages: e16 - e16
      Abstract: Abstract Background and Objective: The objective of this study was to assess antimicrobial effects of silver nanoparticles on Gram-positive and Gram-negative bacteria that used in preparing silver nanocomposite with the antibacterial characteristics using solution method. Moreover, the aim of the current study was to produce antimicrobial silver nanocomposites for food coating with their effects on a wide range of bacteria. Material and Methods: To assess antibacterial characteristics of silver nanoparticles, several steps were carried out. First, nanoparticles were synthesized through a chemical reduction method using NaBH4 and then analyzed using x radiation diffraction, ultraviolet and visible spectroscopic analysis, dynamic light scattering and scanning electron microscopy nanometric assays. Then, Staphylococcus aureus and Escherichia coli were used as Gram-positive and Gram-negative bacterial indicators. Minimum inhibitory concentration, minimum bactericidal concentration and inhibition zone levels were measured. Nanocomposite was produced using solution blending method and its antibacterial characteristics were assessed using inhibition zone method. Results and Conclusion: Results indicated that silver nanoparticles with 20 and 50 µg.l-1 concentrations included inhibitory effects on Staphylococcus aureus and Escherichia coli, respectively. Furthermore, concentrations of 40 to 60 mg.l-1 included lethal effects on Staphylococcus aureus and Escherichia coli, respectively. Based on the results, the highest antibacterial effects were observed on Gram-positive Staphylococcus aureus. In inhibition zone assays, a 3–5 mm zone was seen around the silver nanoparticle discs in cultures of the microorganisms. In the inhibition zone assay of the produced nanocomposites, the zone was expected regarding the concentrations. Results were calculated in three repetitions and the value estimated through ANOVA was significant when p < 0.0001. It has been concluded that silver nanoparticles are useful in Gram-positive and Gram-negative bacteria for the inhibition and destruction. Moreover, it has been verified that using the method includes great effects on antibacterial characteristics of the nanocomposites. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-03-30
      DOI: 10.22037/afb.v11i1.43876
      Issue No: Vol. 11, No. 1 (2024)
       
  • Effects of Adding Non-viable Lacticaseibacillus casei and Lactobacillus
           acidophilus on Physicochemical, Microbial, Chemical and Sensory Attributes
           of Probiotic Doogh

    • Authors: Saba Kamalledin moghadam, Mahdi farhoodi, vahid Mofid, Aziz Homayouni-Rad, Amir-Mohammad Mortazavian-Farsani, Ali Milani
      Pages: e14 - e14
      Abstract: Abstract Background and Objective: Inactivated probiotics provide various health and technological benefits, making them appropriate for the production of functional dairy products. The aim of this study was to investigate effects of adding nonviable probiotics (Lactobacillus acidophilus LA-5 and Lacticaseibacillus casei 431) to doogh (a typical Iranian fermented milk drink). Material and Methods: Probiotics were inactivated by heat or sonication and added to the samples before or after fermentation. Various parameters such as pH, titratable acidity, redox potential, antioxidant capacity, color, viscosity, and phase separation, viability of traditional starter bacteria and probiotics and sensory characteristics were assessed during fermentation and refrigerated storage at 5 °C. Results and Conclusion: Sonicated probiotic-containing treatments included the highest pH decrease rate (0.011 pH min-1) during fermentation, as well as the highest antioxidant capacity (16.45%) and viscosity (35.15 mPa.s), while heat-inactivated probiotic- containing treatments included the lowest viscosity (17.60 mPa.s). Treatments with viable probiotics reasonably included the highest post-acidification rate during storage (4.14 °D d-1), compared to those containing nonviable cells, as well as the minimum phase separation rate. The b* and L* values of color did not differ significantly within treatments, but the highest a* value was observed in the treatments with sonication. The highest populations of Lactobacillus delbrueckii ssp. bulgaricus (log 11,891 CFU ml-1) and Streptococcus thermophilus (log 14,977 CFU ml-1) at the end of the storage were observed in treatments with heated probiotics (compared to viable probiotics) and treatments with sonicated probiotics, respectively. In addition, Lactobacillus acidophilus was more susceptible than Lacticaseibacillus case and included lower viability. Taste, mouth feeling and total acceptance of all samples did not differ significantly within treatments. The present study suggests that inactivated probiotics can successfully be used for the production of fermented milk beverages with appropriate sensory characteristics and higher antioxidant capacity, compared to the control group. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-03-15
      DOI: 10.22037/afb.v11i1.44105
      Issue No: Vol. 11, No. 1 (2024)
       
  • Design and Synthesis of a Novel Anticancer and Antimicrobial Nanocomposite
           using Microalgae and Up-down Approaches

    • Authors: marjan rajabi, Mahdi Rahaie, hossein sabahi
      Pages: e15 - e15
      Abstract: Abstract Background and Objective: Use of natural ingredients is a safe efficient approach to overcome various diseases. Encapsulated ginger extract has shown improved physicochemical characterizations, compared with that, the ginger extract has. In this study, a natural system integrated with ginger bioactive compounds (6-gingerol) and green microalgae of Chlorella vulgaris was reported to increase bioactive compounds medicinal effectiveness and introduce a novel food supplement. Material and Methods: First, nanoparticles of microalgae were produced using ball-milling technique. Ethanolic ginger extract, loaded on microalga nanoparticles, was investigated at various pH values (2-7.4) to effectively release the active agents. Various analytical techniques (e.g., Fourier transform infrared, thermogravimetric analyses) were used to characterize the nanocomposite and investigate its anticancer and antimicrobial effects. Results and Conclusion: Dynamic light scattering showed a medium size of 20.9 nm for the microalga nanoparticles. The release assay of ginger polyphenols showed a releasing process controlled by the pH. Fourier transform infrared, thermogravimetric analysis and differential thermal analysis revealed adsorption of ginger extract on nano Chlorella vulgaris surface. Moreover, 2,2-diphenyl-picrylhydrazyl bioassay results on the nanocomposite (GE@nano C.v) verified its significant antioxidant, antibacterial and anticancer activities. The nanocomposite has the minimum inhibitory effect on human breast adenocarcinoma cells and bacterial growth at 1 and 6.25 mg ml-1 concentrations, respectively. In brief, adsorption of ginger extract on the microalga nanoparticle surfaces enhanced physical and chemical characteristics of the ginger extract, compared to its free form. Bioactive compounds in Chlorella vulgaris and ginger extract strengthen their reported activities. Furthermore, microalgal nanoparticles could act as a safe carrier for the controlled release of 6-gingerol in addition to their nutraceutical characteristics. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-03-15
      DOI: 10.22037/afb.v11i1.43923
      Issue No: Vol. 11, No. 1 (2024)
       
  • Plants Extract and Essential Oil as Natural Preservatives in Foods:
           One-Decade Editorial Experiences

    • Authors: Khadijeh Khoshtinat, Zahra Beig Mohammadi
      Pages: e13 - e13
      Abstract: The researchers are fronting the increasing of knowledge in extraction, application, and also antioxidant and antimicrobial properties of plant extracts and essential oils. In recent decade, the journal "Applied Food Biotechnology" has been established a channel for scientists all around the world to share their own hypotheses, results, and conclusions. As a peer-reviewed multi-disciplinary biotechnological publication, it covers several scopes which one important one is food microbiology. In this context, the journal has published several reports on food application of plant extracts and essential oils. The aim of this text is to determine the main categories of published articles in this context in the Journal of "Applied Food Biotechnology" and so on by editors. It seems that research tend to show the effective function of essential oils, as well as comparison of free and encapsulated forms as antimicrobial and antioxidant agents in food. With the aim of holding the potential to alleviate certain complexities, enhance yield, and simplify the isolation process of bioactive metabolites or their individual components, research has played a significant role in reducing production cost of essential oil and herbal extract.
      PubDate: 2024-03-09
      DOI: 10.22037/afb.v11i1.44605
      Issue No: Vol. 11, No. 1 (2024)
       
  • Effects of Critical Storage Temperatures on Microbiological,
           Physico-chemical and Sensory Indicators of Sweetened Condensed Milk

    • Authors: Aleksandr Kruchinin, Elena Yurova, Bolshakova Ekaterina , Svetlana Turovskaya , Elena Illarionova, Irina Barkovskaya, Victoria Leonova
      Pages: e12 - e12
      Abstract: Background and Objective: Principles of osmo and thermoanabiosis are used to produce sweetened condensed milks. Regarding their extended shelf lives, there are demands for their export to countries with various climates. However, high-positive and low-negative ambient temperatures during sweetened condensed milks transportation can affect their quality. Hence, it is important to study effects of critical storage temperatures on microbiological, physicochemical and sensory indicators of sweetened condensed milks. Material and Methods: This investigation included a comprehensive study of the physicochemical, microbiological and sensory characteristics of sweetened condensed milks after storage under conditions involving multiple-stage and single-stage temperature changes within various ranges (from 5 to 50 °C; from 5 to -50 °C, from 50 to -50 °C and reverse cycles.). Results and Conclusion: Analysis of samples subjected to cyclic changes, including multiple-stage heating for 9 d followed by multiple-stage cooling for 11 d, revealed that only viscosity changed relative to the control samples. In the reverse similar cycle (cooling to heating), formation of destabilized fat was observed. Moreover, changes of cycles and subsequent storage of the samples for 6 m led to increased viscosity, compared to control samples. It was established that single-stage freezing with a 14-d storage did not critically affect its quality. In contrast, rapid heating of the sweetened condensed milk up to 50 °C and storage under such critical conditions outside a cooled storage area were unacceptable. Further storage of samples subjected to cycles of single-stage freezing and heating for 6 m demonstrated a complete non-compliance with control samples for all parameters. Thus, sweetened condensed milk can be subjected to single-stage freezing to -50 °C and storage for 14 d, as well as multiple-stage cooling/freezing to -50 °C and multiple-stage heating to 50 °C following by cooling to 5 °C without loss of quality and safety during 6 m. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-03-06
      DOI: 10.22037/afb.v11i1.44478
      Issue No: Vol. 11, No. 1 (2024)
       
  • Development of a Cost-Effective Culture Medium for the Bacterial Cellulose
           Production Using Food Industry Wastes

    • Authors: Maryam Nasresfahani, Valiollah Babaeipour, Mohammad Imani
      Pages: e11 - e11
      Abstract: Abstract Background and Objective: Use of bacterial cellulose has been interested in various industries, especially medical and pharmaceutical industries, due to its unique characteristics, compared to plant cellulose. However, bacterial cellulose production costs have limited its industrial uses, compared to plant cellulose. Decreasing costs of the culture media is one of the effective parameters for the industrial production of bacterial cellulose. This is the first report on combination of vinasse and glucose syrup as a bacterial cellulose culture medium. Material and Methods: Two inexpensive culture media were developed for high-level production of bacterial cellulose based on food industrial wastes of corn steep liquor-glucose and vinasse-glucose syrups. Concentrations of glucose syrup and corn steep liquor as a culture medium and concentrations of vinasse and glucose syrup as another culture medium were optimized using response surface method with central composite design to maximize bacterial cellulose production yields. Results and Conclusion: Under the optimal conditions after seven days, 14.8 and 13.3 g.l-1 dry bacterial cellulose were achieved in corn steep liquor-glucose syrup and vinasse-glucose syrup respectively. Yield of produced bacterial cellulose from these two cost-effective culture media was one of the highest values reported for bacterial cellulose. Furthermore, the produced bacterial cellulose was characterized using Fourier-transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-02-17
      DOI: 10.22037/afb.v11i1.43875
      Issue No: Vol. 11, No. 1 (2024)
       
  • In-vitro Assessment of Antifungal and Antioxidant Activities of Olive
           Leaves and Fruits at Various Extraction Conditions

    • Authors: Jalal Hassan, Aghil Sharifzadeh, Sogand Moghadam, Hamid Hajigholamreza, Gholamreza Shams, Amirali Aghamohammadi, Kiandokht Ghanati
      Pages: e10 - e10
      Abstract: Abstract Background and Objective: Nowadays, there is a growing interest for use of plant-based products such as extracts in various industrial sectors. Therefore, optimization of conditions for ideal extraction of bioactive compounds is highly important. Olive leaves and fruits include biophenols, which can be used as natural antimicrobial and antioxidant agents. Therefore, extraction of these bioactive compounds can create value-added products, which can be used as natural preservatives in food industries. The aim of this study was to investigate effects of various extraction parameters (type of solvent, solvent volume, temperature, time and pH) on in-vitro antioxidant and antifungal activities of Iranian olive leaf and fruit extracts against five Candida species. Material and Methods: Olive fruit and leaf extracts were achieved using maceration method at various extraction conditions. Antioxidant activity of the prepared extracts was assessed by cupric reducing antioxidant capacity method. The phenolic profile in olive leaf extract was assessed using high performance liquid chromatography. Antifungal activity of the olive leaf extract was assessed using disk diffusion method and minimum inhibitory concentration and minimum fungicidal concentration values. Results and Conclusion: Results showed that the highest antioxidant activity was recorded in olive leaf extract prepared by 100 ml of 96% ethanol at pH 7 and 80 °C for 6 h. Moreover, HPLC analysis of the ethanolic olive leaf extract showed that oleuropein was the major compound of the extract. Antioxidant activity of the olive leaf extract was higher than that of the fruit extract in various conditions. Regarding antifungal activity, the olive leaf extract showed a higher activity, compared to olive fruit extract at all concentrations. In olive leaf extract, the highest (62.5 µg ml-1) and the lowest minimum fungicidal concentration (15.6 µg.ml-1) values were reported for Candida tropicalis and Candida albicans, respectively. The minimum fungicidal concentration of the olive leaf extract was 250 µg ml-1 for Candida albicans, Candida parapsilosis, Candida glabrata and Candida krusei and 500 µg ml-1 for Candida tropicalis. It can be concluded that olive leaf extract is a source of antioxidant and antifungal substances with potential uses in food industries. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-01-29
      DOI: 10.22037/afb.v11i1.43655
      Issue No: Vol. 11, No. 1 (2024)
       
  • Effects of Organic Solvents on Acceptor Reactions for Oligosaccharide
           Synthesis Catalyzed by Glucansucrase URE 13-300

    • Authors: Stanimira Angelova, Tonka Vasileva, Veselin Bivolarski, Ilia Iliev
      Pages: e9 - e9
      Abstract: Abstract Background and Objective: Glucansucrases from GH70 family are effective transglucosylases, able to use non-carbohydrate acceptors. Glycosylation of flavonoids or terpenoids increases their water-solubility and bioavailability. Enzymatic glycosylation by glucansucrases can be improved by addition of organic solvents to the reaction media. Thus, the aim of the study was to assess effects of menthol, carvacrol and thymol solubilized in organic solvents on the activity of glucansucrase URE 13-300 and transferase reaction. Material and Methods: Several organic solvents were assessed for their effects on glucansucrase activity using DNS method. Kinetic parameters in presence of the most appropriate solvents were evaluated as well. Thymol, carvacrol and menthol were solubilized in DMSO and their effects on the enzyme activity was assessed. Dynamic of oligosaccharides synthesis in aqueous-organic media was investigated using high-performance liquid chromatography. Results and Conclusion: Maltose-derived oligosaccharides synthesized by glucansucrase URE 13-300 showed degrees of polymerization from 3 to 6 in presence of organic solvents, as well as in presence of buffer alone. Their concentrations did not differ significantly in each of the reactions in aqueous-organic media. Furthermore, kinetic parameters showed adjacent Km values with 5% solvents compared to the control reaction in buffer. These findings revealed that the overall synthesis of glucooligosaccharides was not altered by the organic solvents, nevertheless they changed the product distribution throughout the transferase reactions. These moderate effects of the selected organic solvents were important requirement for the glycosylation of biologically active compounds for use in the food industry. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-01-27
      DOI: 10.22037/afb.v11i1.43668
      Issue No: Vol. 11, No. 1 (2024)
       
  • Black Grass Jelly Encapsulated Lactobacillus plantarum Mar8 in Honey and
           D-Allulose Beverage Enriched with Mangosteen Pericarp Extract

    • Authors: Titin Yulinery, Novik Nurhidayat, Nilam Fadmaulidha Wulandari, Sri widawati, Suliasih Suliasih, Lusianawati widjaja
      Pages: e8 - e8
      Abstract: Abstract Background and Objective: Black grass jelly served in sweet syrup is one of the Chinese and East and Southeast Asian traditional beverages. An innovative enrichment can make it a better functional food. This study innovatively enriched the black-jelly food with formulas of probiotic Lactobacillus plantarum Mar8, honey, D-allulose and mangosteen pericarp extract. The probiotic viability, antioxidant and hypoglycemic potential were investigated as well. Material and Methods: Ready-to-drink functional beverages included mangosteen pericarp extract varied in concentrations of 0.1, 0.2 and 0.4 mg ml-1, D-allulose in honey and encapsulated probiotic Lactobacillus plantarum Mar8 in black grass jelly containing konjac and carrageenan. The probiotic viability, antioxidant activity and hypoglycemic potential were the selective parameters for the functional beverage formulas. The viability of probiotic Lactobacillus plantarum Mar8 was assessed using total plate count method. Antioxidant activity was assessed based on the reaction of 2,2-Diphenyl-1-picrylhydrazyl radical scavenging. Hypoglycemic potential was investigated by counting petite yeast cells after treating with black grass jelly formulas. Significant differences were reported using one-way analysis of variance and Duncan's test. Statistically significance included p-values≤0.05. Results and Conclusion: The probiotic Lactobacillus plantarum Mar8 encapsulated in black grass jelly survived well in the honey, D-allulose and mangosteen pericarp extract formulated beverages. Honey supported the probiotic viability better, producing further antioxidants and high potentials in hypoglycemia than that those of other formulas did. Mangosteen pericarp extract enriched the functionality of the black grass jelly probiotic beverages. However, further studies are needed to assess favorability and stability of this functional food. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-01-14
      DOI: 10.22037/afb.v11i1.43264
      Issue No: Vol. 11, No. 1 (2024)
       
  • Ganoderic Acid Production via Aerial Co-cultivation of Ganoderma lucidum
           with Bacillus subtilis and Aspergillus niger Using Bubble Column
           Bioreactor

    • Authors: Soheil Kianirad, Dana Shakiba, Ashrafalsadat Hatamian, Zahra-Beagom Mokhtari-Hosseini, Hale Alvandi, Elham Ansari, Bahman Ebrahimi Hosseinzadeh
      Pages: e7 - e7
      Abstract: Background and Objective: Ganoderma lucidum, with its medicinal characteristics, is one of the most beneficial fungi in traditional Asian medicine. This fungus low efficiency of ganoderic acid production has limited its use as a valuable secondary metabolite. Environmental stresses and elicitors such as microbial volatile organic compounds in co-cultures can increase ganoderic acid production. To investigate effects of variables of co-culture time and volume on Ganoderma lucidum growth and ganoderic acid production, Bacillus subtilis and Aspergillus niger were aerially co-cultured with Ganoderma lucidum. Material and Methods: To investigate fungus growth and production of ganoderic acid using bubble column bioreactor, effects of independent variables of temperature, initial inoculation, length-to-diameter ratio (L: D) and aeration were investigated using Taguchi method. Then, effects of co-culture of Ganoderma lucidum with Bacillus subtilis and Aspergillus niger under optimum conditions were investigated. Results and Conclusion: Optimizing effects of co-culture time and volume variables led to 2.9-fold increases in production of ganoderic acid, compared to the control sample. Optimization of biomass production in the bioreactor showed that biomass production increased significantly by increasing the initial inoculation percentage and temperature. These two variables significantly affected ganoderic acid production and its optimum production point was 10% of initial inoculation, temperature of 25.6 °C, L: D of 4:8 and aeration rate of 0.64 vvm. Gas holdup investigation for air-water and air-fermentation media systems showed that the presence of suspended solids and aeration rate affected gas holdup. Microbial volatile organic compounds in co-culture of microorganisms can increase ganoderic acid production by Ganoderma lucidum. Conflict of interest: The authors declare no conflict of interest.
      PubDate: 2024-01-09
      DOI: 10.22037/afb.v11i1.43684
      Issue No: Vol. 11, No. 1 (2024)
       
 
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  Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 3)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 3)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 10)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 62)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 6)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 17)
Agricultural and Food Science     Open Access   (Followers: 18)
Agriculture & Food Security     Open Access   (Followers: 24)
Agriculture and Food Sciences Research     Open Access   (Followers: 12)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 14)
Agrosearch     Open Access  
American Journal of Food and Nutrition     Open Access   (Followers: 54)
American Journal of Food Technology     Open Access   (Followers: 10)
Amino Acids     Hybrid Journal   (Followers: 6)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 3)
Archiva Zootehnica     Open Access   (Followers: 1)
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 4)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 1)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 7)
British Food Journal     Hybrid Journal   (Followers: 16)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
Cogent Food & Agriculture     Open Access   (Followers: 1)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 29)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 25)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 3)
Current Research in Dairy Sciences     Open Access   (Followers: 4)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 7)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 2)
EFSA Supporting Publications     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 4)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 3)
Focusing on Modern Food Industry     Open Access   (Followers: 3)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 37)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 8)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 5)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 16)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 4)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 7)
Food and Nutrition Sciences     Open Access   (Followers: 25)
Food and Public Health     Open Access   (Followers: 11)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 2)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 16)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 5)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 11)
Food Digestion     Hybrid Journal   (Followers: 6)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 3)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 2)
Food Quality and Preference     Hybrid Journal   (Followers: 4)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 6)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 62)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 13)
Food Structure     Hybrid Journal   (Followers: 4)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 12)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 3)
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 3)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access   (Followers: 1)
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 5)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 17)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 21)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 7)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access   (Followers: 1)
International Journal of Poultry Science     Open Access   (Followers: 5)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
Investigación Pecuaria     Open Access   (Followers: 2)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
JDS Communications     Open Access   (Followers: 2)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Agriculture and Food Research     Open Access   (Followers: 3)
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 3)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 3)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 12)
Journal of Food Science     Hybrid Journal   (Followers: 8)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 4)
Journal of Food Studies     Open Access   (Followers: 6)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 5)
Journal of Halal Product and Research     Open Access  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Plant Stress Physiology     Open Access   (Followers: 2)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription   (Followers: 1)
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 4)
Measurement : Food     Open Access   (Followers: 3)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access   (Followers: 1)
Nutrition and Dietary Supplements     Open Access   (Followers: 15)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access  
Pakistan Journal of Nutrition     Open Access   (Followers: 1)
PHAGE     Full-text available via subscription   (Followers: 5)
Renewable Agriculture and Food Systems     Open Access   (Followers: 15)
Research Journal of Seed Science     Open Access   (Followers: 1)
Review of Agricultural, Food and Environmental Studies     Hybrid Journal  

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