Czech Journal of Food Sciences - In Press
Synbiotic yogurt with Lactiplantibacillus plantarum and plant powder substratesOriginal Paper
Kristina Veselá, Milada Plocková, Eva Musilová, Blanka Vrchotová, Šárka Horáčková
Enrichment of yogurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v was observed when cultured in ultra-high temperature milk (UHT). Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powder. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v in UHT milk and improved its viability over a 28-day storage period at 5 ± 1 °C. Co-cultivation of L. plantarum 299v with the yogurt starter culture YC-381 (in a 1:0.5 ratio), along with the addition of 1% (w/v) of lucuma, quinoa, or baobab powders to UHT milk, was successfully achieved. These substrates positively influenced the stability of L. plantarum 299v during the 28-day storage and in the case of quinoa of Lactobacillus delbrueckii subsp. bulgaricus during 21-day storage at 5 ± 1 °C. Moreover, the addition of 1% (w/v) plant powders slightly stimulated the production of lactic and acetic acids in yogurt containing L. plantarum 299v.
Gastric Survival of Lactic Acid Bacteria in Probiotic Products from the Turkish Market: An in vitro studyOriginal Paper
Gizem ÖZLÜK, Gabriela Krausová
The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU/g of viable probiotics must reach the intestines to achieve therapeutic benefits, necessitating an initial concentration of 8–9 log CFU/g in the product. This study evaluates the in vitro gastric survival of LAB in 20 probiotic-enriched foods and 5 supplements available in the Turkish market using a simulated gastric model. Results reveal that 75% of the marketed probiotic foods comply with their label claims. Additionally, 55% of the samples demonstrate LAB strains fully resistant to gastric acidity. Dairy-based products exhibit significantly better survival rates under simulated gastric conditions compared to supplements, highlighting their potential for enhanced therapeutic efficacy.
Ultrasound-assisted Ionic Liquids Extraction of Carotenoids from Xinjiang Apricots and Evaluation of Their Antioxidant PotentialOriginal Paper
Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma, ShengHong Liu
Xinjiang apricot is favored by consumers because of its distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids of apricot are efficient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity of carotenoids from Xinjiang apricots have not been reported. In this work, ultrasound-assisted ionic liquid (ILs) extraction and optimization of carotenoids from Xinjiang apricots and to evaluate their antioxidant potential. Based on Box–Behnken design (BBD), the best conditions were IL/ethanol (RIL/E) ratio of 1:2, solid-liquid ratio (RS/L) of 1:3, extraction time of 17 min and number of extractions of 3. The content of carotenoid extracted by ultrasonic-assisted [BMIM][BF4] IL was 32.98 ± 0.27 μg g-1 that of traditional extraction method was 25.05 ± 0.35 μg g-1. Moreover, ultrasonic-assisted ILs extraction technology can shorten the extraction time, simplify the extraction steps and increase the extraction amount. Meanwhile, in order to recovery and reuse ILs, ILs-ethanolic solution was frozen at temperatures lower than –80 °C, allowing the ILs precipitation and separation from the ethanol solution. Meantime, the antioxidant potential of five Xinjiang apricot varieties were evaluated by DPPH and ABTS assay in vitro and analyzed by UV–vis spectroscopy and Raman spectroscopy. The results showed Shushanggan apricot have the highest carotenoid content and the strongest antioxidant activity. In conclusion, this research further proves the advantage of ultrasonic-assisted ILs in carotenoid extraction and the potential to obtain valuable carotenoids from the apricot industries.
Sensory properties of pork sausage after sea buckthorn extract additionOriginal Paper
Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová, Andrea Mesárošová
The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, color, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed panelists was conducted on multiple storage days. Sensory evaluation revealed significant deterioration of sensory quality. Sea buckthorn remains an interesting option for the meat industry. However, further multidisciplinary research is still needed.
Effect of lotus seed paste as a fat replacer on the quality attributes of pork pattiesOriginal Paper
Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao, Dongfang Chen
The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0%, 20%, 40%, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP has the highest b* value and cohesiveness, and the lowest a* value. Substituting 40% or more fat significantly improve the color, flavor, texture and overall acceptability of pork patties (P < 0.05).
Cahuiche (Vaccinium leucanthum Schltdl) a berry with antioxidant, antihypertensive and antibacterial potentialOriginal Paper
JAVIER CASTRO ROSAS, CARLOS ALBERTO GÓMEZ ALDAPA, EDNA ZARANNE MARTINEZ RAMIREZ, NETZAHUALCOYOL CALCÁNEO MARTÍNEZ, REYNA NALLELY FALFAN CORTES
The aim of this research was to quantify the bioactive compounds; antioxidant, antibacterial, and antihypertensive capability of different cahuiche (Vaccinium leucanthum Schltdl.) extracts in vitro. Aqueous, ethanolic, and methanolic extracts were obtained from cahuiche berries (Vaccinium leucanthum Schltdl.). Total phenols, flavonoids (quercetin and catechin), and anthocyanins were quantified along with ABTS and DPPH antioxidant activity, antibacterial activity, and antihypertensive potential, using ACE inhibitor activity (%) in vitro. Methanolic extract showed the highest total phenols (1187.88 ± 87.48 mg GAE), catechin (372.17 ± 35.23 mg CE), anthocyanins (578.89 ± 38.5 mg C3GE), ABTS (98.26 ± 0.00 %) and DPPH (44.06 ± 3.95 %) antioxidant activity, and ACE inhibitor activity of 80.20 ± 2.46 %. All extracts presented antibacterial activity against Staphylococcus aureus (ATCC 25923) and Listeria monocytogenes (ATCC 19115) with inhibitor zones of > 11 and 13 mm, respectively. Cahuiche berries (Vaccinium leucanthum Schltdl.) are potentially an ideal food or functional ingredient due to their biological activities as natural antihypertensive and antibacterial agent, and high bioactive compound contents.
Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)Original Paper
Thassawan Somchan, Sawitree Wongtangtintharn, Suthipong Uriyapongson
The purpose of this study was to assess the amino acid and fatty acid profiles of swamp buffalo meat (Bubalus bubalis) obtained from a local market. The extractable free amino acids and free fatty acids of raw and cooked loin (Longissimus lumborum: LL) and round (Semimembranosus: SM) buffalo meat were analyzed. These experiments were performed in a 2x2 factorial in RCBD and there were four treatments combinations, including raw-loin, cooked-loin, raw-round and cooked-round with five replications. The results revealed the amino acid composition for the raw-loin included leucine (4.51 mg/ 100 g sample) and isoleucine (4.56 mg/ 100 g sample), whereas methionine, aspartic acid and asparagine were the least common amino acids found in both raw and cooked swamp buffalo meat (0.002, 0.020 and 0.034 mg/100 g of the sample. The amino acid composition of the cooked meat decreased by 50 % as compared to raw meat. Swamp buffalo meat contains 10 fatty acids, including unsaturated fatty acids (SFAs)such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0) and docosanoic acid (C22:0); monounsaturated fatty acids (MUFAs) such as palmitoleic acid (C16:1, n-7) and oleic acid (C18:1); and polyunsaturated fatty acids (PUFAs) such as linoleic acid (C18:2, n-6), (ω6), gamma-linolenic acid (C18:3, n-6), (ω6), eicosatetraenoic acid (C20:5n-3), 5 (ω3) and docosahexaenoic acid (C22:4, n-6), (ω6). Stearic acid (C18:0) was the most abundant saturated fatty acids found in the lipid component of buffalo meat. Other medium- and long-chain saturated fatty acids (C14:0, C16:0, C22:0) contributed to around 3-4 % of the total fatty acid composition. The most abundant MUFAs and PUFAs were oleic acid (C18:1) and eicosapentaenoic acid (C20:5). The PUFA/ SFA ratio, total polyunsaturated fatty acids n-3, total polyunsaturated fatty 64 acids n-6, and n-6/n-3 ratios were not significantly different between raw and cooked buffalo meat.