Phenolic Profile of Cane Sugar DerivativesExhibiting Antioxidant and Antibacterial Properties

[EN] Health beneficial effects of sugarcane have been attributed to antioxidant components present in the plant material, phenolic compounds having been identified mainly in the raw juice, culms and leaves. However, the presence of specific natural phenolic constituents in non-refined cane sugars and their potential impact on the diet as an alternative to refined sugar have not been completely evaluated. Phenolic constituents of six commercially available sugarcane derivatives (granulated jaggery, muscovado sugar, light and regular jaggery blocks, cane honey and brown sugar) were identified and quantified, in addition to their physicochemical, antioxidant and antimicrobial properties against cariogenic bacteria. Physicochemical and antioxidant properties of raw sugars were highly related to degree of refining of each product. Specific hydroxycinnamic acids (chlorogenic, caffeic, coumaric, ferulic) and flavones (apigenin, tricin, luteolin) were identified and quantified in sugarcane products. Tricin and apigenin were the most abundant phenolics in raw sugars, both considered important bioactive constituents of foods which postulate as nutraceuticals, antiproliferative and chemopreventive agents. Some derivatives and their extracts also exhibited antibacterial properties against Streptococcus mutans and Streptococcus sobrinus. Bioactive compounds identified in raw sugars make sugarcane natural sweeteners a healthier alternative to white sugar, to be used at home and industry. Granulated jaggeries postulate as the best substitutive due to their nutritional benefits and physicochemical attributes.This work was supported by the Universitat Politecnica de Valencia (UPV/PAID2010-2420) and Generalitat Valenciana (GV/2013/047). The authors would like to acknowledge both institutions for financial support.Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2020). Phenolic Profile of Cane Sugar DerivativesExhibiting Antioxidant and Antibacterial Properties. Sugar Tech. 22(5):798-811. https://doi.org/10.1007/s12355-020-00817-yS798811225Abbas, Syed Rizwan, Syed M. Sabir, Syed D. Ahmad, Aline A. Boligond, and Margareth L. Athayde. 2014. Phenolic profile, antioxidant potential and DNA damage protecting activity of sugarcane (Saccharum officinarum). Food Chemistry 147: 10–16. https://doi.org/10.1016/j.foodchem.2013.09.113.Akuzawa, Kazuhiko, Rie Yamada, Zhuan Li, Ying Li, Hidetaka Sadanari, Keiko Matsubara, Kunitomo Watanabe, Mamoru Koketsu, Yuuzo Tuchida, and Tsugiya Murayama. 2011. Inhibitory effects of tricin derivative from Sasa albo-marginata on replication of human cytomegalovirus. 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Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

[EN] Current food transformation processes must face the food waste issue by developing valorization processes to reintroduce by-products in the economic cycle and contribute to circular economy, generating social and economic value, and ensuring permanence of agricultural and rural activities. In the present paper, the results of a collaboration project between a regional agri-food cooperative and university are summarized. The project aimed to revalorize a series of vegetable wastes (carrot, leek, celery, and cabbage) from the fresh and ready-to-eat lines of the cooperative, by producing functional powders to be used as functional food ingredients. Vegetables residues were successfully transformed into functional ingredients by hot air drying or freeze-drying, and variables such as storage conditions and grinding intensity prior to drying were considered. Twenty-five vegetable powders were obtained and characterized in terms of physicochemical and antioxidant properties. Results showed that drying (mainly hot air drying) allowed obtaining stable powders, with very low water activity values, and a significantly increased functionality. Vegetable waste powders could be used in the food industry as coloring and flavoring ingredients, or natural preservatives, or either be used to reformulate processed foods in order to improve their nutritional properties.This research was funded by the regional government of Valencia (Generalitat Valenciana) under the Rural Development Program 2014¿2020 (Ayudas para la cooperación en el marco del Programa de desarrollo rural de la Comunitat Valenciana 2014¿2020. Experiencias de transformación agroalimentaria innovadoras, especialmente vinculadas a figuras de calidad diferenciada y producción ecológica) and the Spanish Ministry of Agriculture, fisheries and food, under the European Agricultural Fund for Rural Development. Grant number AGCOOP_D/2018/025Bas-Bellver, C.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2020). Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry. Sustainability. 12(4):1-15. https://doi.org/10.3390/su12041284S11512

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

[EN] Reintroducing waste products into the food chain, thus contributing to circular economy, is a key goal towards sustainable food systems. Fruit and vegetable processing generates large amounts of residual organic matter, rich in bioactive compounds. In Brassicaceae, glucosinolates are present as secondary metabolites involved in the biotic stress response. They are hydrolysed by the enzyme myrosinase when plant tissue is damaged, releasing new products (isothiocyanates) of great interest to human health. In this work, the process for obtaining powdered products from broccoli and white cabbage by-products, to be used as food ingredients, was developed. Residues produced during primary processing of these vegetables were transformed into powders by a process consisting of disruption (chopping or grinding), drying (hot-air drying at 50, 60 or 70 degrees C, or freeze drying) and final milling. The impact of processing on powders' physicochemical and functional properties was assessed in terms of their physicochemical, technological and antioxidant properties. The matrix response to drying conditions (drying kinetics), as well as the isothiocyanate (sulforaphane) content of the powders obtained were also evaluated. The different combinations applied produced powdered products, the properties of which were determined by the techniques and conditions used. Freeze drying better preserved the characteristics of the raw materials; nevertheless, antioxidant characteristics were favoured by air drying at higher temperatures and by applying a lower intensity of disruption prior to drying. Sulforaphane was identified in all samples, although processing implied a reduction in this bioactive compound. The results of the present work suggest Brassica residues may be transformed into powdered ingredients that might be used to provide additional nutritional value while contributing to sustainable development.This research was funded by the regional government of Valencia (Generalitat Valenciana) under the Rural Development Program 2014-2020 (Ayudas para la cooperacion en el marco del Programa de desarrollo rural de la Comunitat Valenciana 2014-2020. Experiencias innovadoras y sostenibles entre productores y centros de investigacion con cultivos adaptados al cambio climatico y producidos con modelos agroecologicos) and the Spanish Ministry of Agriculture, fisheries and food, under the European Agricultural Fund for Rural Development. Grant number: AGCOOP_A/2021/020.Bas-Bellver, C.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2022). Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products. Foods. 11(22):1-19. https://doi.org/10.3390/foods11223663119112

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

[EN] Survival of probiotic microorganisms in dried foods is optimal for water activity (a(w)) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediatea(w)food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization onLactobacillussalivariusCECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to aa(w)of 0.25 and air-drying at 40 degrees C to aa(w)of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 degrees C to aa(w)of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled "Mejora de la calidad functional de un snack con efecto probiotico y antioxidante mediante la incorporacion de trehalosa y la aplicacion de altas presiones de homogeneizacion".Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; Betoret, E.; Barrera Puigdollers, C. (2020). Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. 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Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation

[EN] This study evaluates the effect of trehalose addition (10% or 20%, w/w) and/or sublethal homogenisation (25-150 MPa) on antioxidants content (vitamin C, total phenols and flavonoids) and activity (measured both by ABTS-TEAC and DPPH assays), as well as on microbial counts and survival to in vitro digestion of clementine juice inoculated with Lactobacillus salivarius spp. salivarius. Particle size, vacuum impregnation parameters and anti-Helicobacter pylori effect were also measured. Incubation with the probiotic improved the antioxidant properties of the juice. Homogenisation pressures below 100 MPa following incubation increased both the probiotic counts in the juice and its antioxidants bioaccesibility. Adding 10% (w/w) of trehalose to the juice was effective in preventing these bioactive compounds deterioration under adverse conditions. Once homogenised, liquids containing 10% (w/w) of trehalose became as able as those without trehalose to enter a food solid matrix. Inhibition of Helicobacter pylori growth was evident in all probiotic beverages.This research has been carried out with the financing granted by the Generalitat Valenciana for project GV/2015/066 "Improving the functional quality of a snack with probiotic effect and antioxidant properties through the incorporation of trehalose and the application of high homogenisation pressures".Barrera Puigdollers, C.; Burca, C.; Betoret, E.; García Hernández, J.; Hernández Pérez, M.; Betoret Valls, N. (2019). Improving antioxidant properties and probiotic effect of clementine juice inoculated with Lactobacillus salivarius spp. salivarius (CECT 4063) by trehalose addition and/or subletal homogenisation. International Journal of Food Science & Technology. 54(6):2109-2122. https://doi.org/10.1111/ijfs.14116S21092122546Aiba, Y., Suzuki, N., Kabir, A. M. A., Takagi, A., & Koga, Y. (1998). 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G., Mariani, D., Fernandes, P. N., Pereira, M. D., Panek, A. D., & Eleutherio, E. C. A. (2008). The role of trehalose and its transporter in protection against reactive oxygen species. Biochimica et Biophysica Acta (BBA) - General Subjects, 1780(12), 1408-1411. doi:10.1016/j.bbagen.2008.05.011Ohtake, S., & Wang, Y. J. (2011). Trehalose: Current Use and Future Applications. Journal of Pharmaceutical Sciences, 100(6), 2020-2053. doi:10.1002/jps.22458Oku, K., Kurose, M., Kubota, M., Fukuda, S., Kurimoto, M., Tujisaka, Y., … Sakurai, M. (2005). Combined NMR and Quantum Chemical Studies on the Interaction between Trehalose and Dienes Relevant to the Antioxidant Function of Trehalose. The Journal of Physical Chemistry B, 109(7), 3032-3040. doi:10.1021/jp045906wPatrignani, F., Vannini, L., Kamdem, S. L. S., Lanciotti, R., & Guerzoni, M. E. (2009). Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. International Journal of Food Microbiology, 136(1), 26-31. doi:10.1016/j.ijfoodmicro.2009.09.021Pirbaglou, M., Katz, J., de Souza, R. J., Stearns, J. C., Motamed, M., & Ritvo, P. (2016). Probiotic supplementation can positively affect anxiety and depressive symptoms: a systematic review of randomized controlled trials. Nutrition Research, 36(9), 889-898. doi:10.1016/j.nutres.2016.06.009Homayouni Rad, A., Torab, R., Mortazavian, A. M., Mehrabany, E. V., & Mehrabany, L. V. (2013). Can probiotics prevent or improve common cold and influenza? Nutrition, 29(5), 805-806. doi:10.1016/j.nut.2012.10.009Ranadheera, R. D. C. S., Baines, S. K., & Adams, M. C. (2010). Importance of food in probiotic efficacy. Food Research International, 43(1), 1-7. doi:10.1016/j.foodres.2009.09.009Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. doi:10.1016/s0891-5849(98)00315-3Rivera-Espinoza, Y., & Gallardo-Navarro, Y. (2010). Non-dairy probiotic products. Food Microbiology, 27(1), 1-11. doi:10.1016/j.fm.2008.06.008Rouxinol-Dias, A. L., Pinto, A. R., Janeiro, C., Rodrigues, D., Moreira, M., Dias, J., & Pereira, P. (2016). Probiotics for the control of obesity – Its effect on weight change. Porto Biomedical Journal, 1(1), 12-24. doi:10.1016/j.pbj.2016.03.005SALVATORI, D., ANDRÉS, A., CHIRALT, A., & FITO, P. (1998). THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATION. Journal of Food Process Engineering, 21(1), 59-73. doi:10.1111/j.1745-4530.1998.tb00439.xSanders, M. E. (2008). Probiotics: Definition, Sources, Selection, and Uses. Clinical Infectious Diseases, 46(s2), S58-S61. doi:10.1086/523341Shah, N. P., Ding, W. K., Fallourd, M. J., & Leyer, G. (2010). Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants. Journal of Food Science, no-no. doi:10.1111/j.1750-3841.2010.01628.xTabanelli, G., Burns, P., Patrignani, F., Gardini, F., Lanciotti, R., Reinheimer, J., & Vinderola, G. (2012). Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli. Food Microbiology, 32(2), 302-307. doi:10.1016/j.fm.2012.07.004Tabanelli, G., Patrignani, F., Vinderola, G., Reinheimer, J. A., Gardini, F., & Lanciotti, R. (2013). Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria. LWT - Food Science and Technology, 53(2), 580-586. doi:10.1016/j.lwt.2013.03.013Wolkers, W. F., Walker, N. J., Tablin, F., & Crowe, J. H. (2001). Human Platelets Loaded with Trehalose Survive Freeze-Drying. Cryobiology, 42(2), 79-87. doi:10.1006/cryo.2001.230

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

[EN] Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography¿mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.Authors thank the grant provided to Leidy I. Hinestroza by Technological University of Choco-Colombia [Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Choco. BPIN 2013000100284].Hinestroza-Córdoba, LI.; Barrera Puigdollers, C.; Seguí Gil, L.; Betoret Valls, N. (2021). Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.). Foods. 10(4):1-16. https://doi.org/10.3390/foods10040817S11610

Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix

[EN] In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p <= 0.05) in hot air dried samples, showing survival rates of 50-89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16-47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.Authors thank the postdoctoral grant Juan de la Cierva Incorporacion (IJCI-2016-29679).Betoret, E.; Betoret Valls, N.; Calabuig-Jiménez, L.; Barrera Puigdollers, C.; Dalla Rosa, M. (2020). Effect of drying process, encapsulation, and storage on the survival rates and gastrointestinal resistance of L. Salivarius spp. salivarius included into a fruit matrix. Microorganisms. 8(5):1-12. https://doi.org/10.3390/microorganisms8050654S11285Brahma, S., Sadiq, M. B., & Ahmad, I. (2019). Probiotics in Functional Foods. Reference Module in Food Science. doi:10.1016/b978-0-08-100596-5.22368-8Probiotics in Food-Health and Nutritional Properties and Guidelines for Evaluationhttp://www.fao.org/3/a-a0512e.pdfBatista, A. L. D., Silva, R., Cappato, L. P., Almada, C. N., Garcia, R. K. A., Silva, M. C., … Cruz, A. G. (2015). Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses. Food Research International, 77, 627-635. doi:10.1016/j.foodres.2015.08.017Martinez, R. C. R., Aynaou, A.-E., Albrecht, S., Schols, H. A., De Martinis, E. C. P., Zoetendal, E. G., … Smidt, H. (2011). In vitro evaluation of gastrointestinal survival of Lactobacillus amylovorus DSM 16698 alone and combined with galactooligosaccharides, milk and/or Bifidobacterium animalis subsp. lactis Bb-12. International Journal of Food Microbiology, 149(2), 152-158. doi:10.1016/j.ijfoodmicro.2011.06.010Ester, B., Noelia, B., Laura, C.-J., Francesca, P., Cristina, B., Rosalba, L., & Marco, D. R. (2019). Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix. LWT, 111, 883-888. doi:10.1016/j.lwt.2019.05.088Burgain, J., Gaiani, C., Linder, M., & Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104(4), 467-483. doi:10.1016/j.jfoodeng.2010.12.031Capela, P., Hay, T. K. C., & Shah, N. P. (2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International, 39(2), 203-211. doi:10.1016/j.foodres.2005.07.007Betoret, E., Betoret, N., Arilla, A., Bennár, M., Barrera, C., Codoñer, P., & Fito, P. (2012). No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori. Journal of Food Engineering, 110(2), 289-293. doi:10.1016/j.jfoodeng.2011.04.027Patrignani, F., Siroli, L., Serrazanetti, D. I., Braschi, G., Betoret, E., Reinheimer, J. A., & Lanciotti, R. (2017). Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk. Food Research International, 97, 250-257. doi:10.1016/j.foodres.2017.04.020Betoret, E., Betoret, N., Rocculi, P., & Dalla Rosa, M. (2015). Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies. Trends in Food Science & Technology, 46(1), 1-12. doi:10.1016/j.tifs.2015.07.006Betoret, E., Sentandreu, E., Betoret, N., & Fito, P. (2012). Homogenization pressures applied to citrus juice manufacturing. Functional properties and application. Journal of Food Engineering, 111(1), 28-33. doi:10.1016/j.jfoodeng.2012.01.035Aiba, Y., Suzuki, N., Kabir, A. M. A., Takagi, A., & Koga, Y. (1998). Lactic acid-mediated suppression of Helicobacter pylori by the oral administration of Lactobacillus salivarius as a probiotic in a gnotobiotic murine model. American Journal of Gastroenterology, 93(11), 2097-2101. doi:10.1111/j.1572-0241.1998.00600.xDing, W. K., & Shah, N. P. (2009). Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria Therein. Journal of Food Science, 74(6), M231-M236. doi:10.1111/j.1750-3841.2009.01195.xCalabuig-Jiménez, L., Betoret, E., Betoret, N., Patrignani, F., Barrera, C., Seguí, L., … Dalla Rosa, M. (2019). High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion. Journal of Food Engineering, 240, 43-48. doi:10.1016/j.jfoodeng.2018.07.012Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 177-182. doi:10.1016/s0260-8774(00)00155-2Lewicki, P. P., & Jakubczyk, E. (2004). Effect of hot air temperature on mechanical properties of dried apples. Journal of Food Engineering, 64(3), 307-314. doi:10.1016/j.jfoodeng.2003.10.014Chiralt, A., Martı́nez-Navarrete, N., Martı́nez-Monzó, J., Talens, P., Moraga, G., Ayala, A., & Fito, P. (2001). Changes in mechanical properties throughout osmotic processes. Journal of Food Engineering, 49(2-3), 129-135. doi:10.1016/s0260-8774(00)00203-xContreras, C., Martín, M. E., Martínez-Navarrete, N., & Chiralt, A. (2005). Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple. LWT - Food Science and Technology, 38(5), 471-477. doi:10.1016/j.lwt.2004.07.017Santos, M. G., Carpinteiro, D. A., Thomazini, M., Rocha-Selmi, G. A., da Cruz, A. G., Rodrigues, C. E. C., & Favaro-Trindade, C. S. (2014). Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, 66, 454-462. doi:10.1016/j.foodres.2014.10.010Qaziyani, S. D., Pourfarzad, A., Gheibi, S., & Nasiraie, L. R. (2019). Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses. Heliyon, 5(7), e02144. doi:10.1016/j.heliyon.2019.e02144Alonso García, E., Pérez Montoro, B., Benomar, N., Castillo-Gutiérrez, S., Estudillo-Martínez, M. D., Knapp, C. W., & Abriouel, H. (2019). New insights into the molecular effects and probiotic properties of Lactobacillus pentosus pre-adapted to edible oils. LWT, 109, 153-162. doi:10.1016/j.lwt.2019.04.028Zhang, Y., Lin, J., & Zhong, Q. (2016). Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage. LWT, 74, 441-447. doi:10.1016/j.lwt.2016.08.008Dianawati, D., & Shah, N. P. (2011). Enzyme Stability of Microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature. Journal of Food Science, 76(6), M463-M471. doi:10.1111/j.1750-3841.2011.02246.xAnal, A. K., & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends in Food Science & Technology, 18(5), 240-251. doi:10.1016/j.tifs.2007.01.004Soares, M. B., Martinez, R. C. R., Pereira, E. P. R., Balthazar, C. F., Cruz, A. G., Ranadheera, C. S., & Sant’Ana, A. S. (2019). The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions. Food Research International, 125, 108542. doi:10.1016/j.foodres.2019.108542Ribeiro, M. C. E., Chaves, K. S., Gebara, C., Infante, F. N. S., Grosso, C. R. F., & Gigante, M. L. (2014). Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt. Food Research International, 66, 424-431. doi:10.1016/j.foodres.2014.10.019Yonekura, L., Sun, H., Soukoulis, C., & Fisk, I. (2014). Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion. Journal of Functional Foods, 6, 205-214. doi:10.1016/j.jff.2013.10.008Valerio, F., De Bellis, P., Lonigro, S. L., Morelli, L., Visconti, A., & Lavermicocca, P. (2006). In Vitro and In Vivo Survival and Transit Tolerance of Potentially Probiotic Strains Carried by Artichokes in the Gastrointestinal Tract. Applied and Environmental Microbiology, 72(4), 3042-3045. doi:10.1128/aem.72.4.3042-3045.200

Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

[EN] The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables on Lactobacillus reuteri CECT 925 growth, physicochemical and antioxidant properties, and the resistance of microbial cells to gastrointestinal digestion in vitro. Regarding the growth of Lactobacillus reuteri CECT 925, it was mainly affected by the pH of the medium, the rectified juice at pH 5.5 being the most appropriated one. The growth of Lactobacillus reuteri CECT 925 mainly increased the antiradical capacity of the juices. In general, Lactobacillus reuteri CECT 925 showed good resistance to in vitro gastrointestinal digestion conditions, reaching levels above 10(7) CFU/mL in all cases. The highest resistance was observed in the juice treated at 150 MPa followed by the juice homogenized at 100 MPa.Authors thank the grant provided to Leidy I. Hinestroza by Technological University of Chocó-Colombia [Fortalecimiento de los Encadenamientos Productivos de las Subregiones del Chocó. BPIN 2013000100284].Hinestroza-Córdoba, LI.; Betoret, E.; Seguí Gil, L.; Barrera Puigdollers, C.; Betoret Valls, N. (2021). Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion. Applied Sciences. 11(22):1-15. https://doi.org/10.3390/app112210909S115112

Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

[EN] To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained and a high resistance to exposure to gastrointestinal conditions. Accordingly, this study evaluates the impact of trehalose addition (10% w/w) and homogenization (100 MPa), together with the structural changes induced in vacuum impregnated apple slices (VI) by air-drying (AD) and freeze-drying (FD), on Lactobacillus salivarius spp. salivarius (CECT 4063) survival and the bioaccessibility of antioxidants during in vitro digestion. Vacuum impregnated apple slices conferred maximum protection to the lactobacillus strain during its passage through the gastrointestinal tract, whereas drying with air reduced the final content of the living cells to values below 10 cfu/g. The bioaccessibility of antioxidants also reached the highest values in the VI samples, in which the release of both the total phenols and total flavonoids to the liquid phase increased with in vitro digestion. The addition of trehalose and homogenization at 100 MPa increased the total bioaccessibility of antioxidants in FD and AD apples and the total bioaccessibility of flavonoids in the VI samples. Homogenizing at 100 MPa also increased the survival of L. salivarius during in vitro digestion in FD samples.This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogeneización.Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; García Hernández, J.; Hernández Pérez, M.; Barrera Puigdollers, C. (2021). Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods. 10(9):1-15. https://doi.org/10.3390/foods10092155S11510

Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient

[EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C and 70 degrees C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 degrees C and 70 degrees C and sorption isotherms at 20 degrees C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 mu g/g dry matter in lyophilized powder. This beta-carotene content is comparable to that provided by carrot juice. Air-drying at 60 degrees C only reduced carotenoids content by 10%.This research and APC were funded by Generalitat Valenciana, Project AICO/2017/'049.Hinestroza-Córdoba, LI.; Duarte-Serna, S.; Seguí Gil, L.; Barrera Puigdollers, C.; Betoret Valls, N. (2020). Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient. Foods. 9(6):1-16. https://doi.org/10.3390/foods9060723S11696Forero, D. P., Orrego, C. E., Peterson, D. G., & Osorio, C. (2015). Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma. Food Chemistry, 169, 85-91. doi:10.1016/j.foodchem.2014.07.111Gancel, A.-L., Alter, P., Dhuique-Mayer, C., Ruales, J., & Vaillant, F. (2008). Identifying Carotenoids and Phenolic Compounds In Naranjilla (Solanum quitoense Lam. Var. Puyo Hybrid), an Andean Fruit. Journal of Agricultural and Food Chemistry, 56(24), 11890-11899. doi:10.1021/jf801515pForero, D. P., Masatani, C., Fujimoto, Y., Coy-Barrera, E., Peterson, D. G., & Osorio, C. (2016). Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties. Journal of Agricultural and Food Chemistry, 64(26), 5375-5383. doi:10.1021/acs.jafc.6b01631De Moraes Crizel, T., Jablonski, A., de Oliveira Rios, A., Rech, R., & Flôres, S. H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT - Food Science and Technology, 53(1), 9-14. doi:10.1016/j.lwt.2013.02.002Karam, M. C., Petit, J., Zimmer, D., Baudelaire Djantou, E., & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32-49. doi:10.1016/j.jfoodeng.2016.05.001Majerska, J., Michalska, A., & Figiel, A. (2019). A review of new directions in managing fruit and vegetable processing by-products. Trends in Food Science & Technology, 88, 207-219. doi:10.1016/j.tifs.2019.03.021Mimouni, A., Deeth, H. C., Whittaker, A. K., Gidley, M. J., & Bhandari, B. R. (2009). Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids, 23(7), 1958-1965. doi:10.1016/j.foodhyd.2009.01.010Cai, Y. Z., & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65(7), 1248-1252. doi:10.1111/j.1365-2621.2000.tb10273.xFreudig, B., Hogekamp, S., & Schubert, H. (1999). Dispersion of powders in liquids in a stirred vessel. Chemical Engineering and Processing: Process Intensification, 38(4-6), 525-532. doi:10.1016/s0255-2701(99)00049-5Raghavendra, S. N., Rastogi, N. K., Raghavarao, K. S. M. S., & Tharanathan, R. N. (2004). Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. European Food Research and Technology, 218(6), 563-567. doi:10.1007/s00217-004-0889-2Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J.-F. (2000). Hydration Properties of Dietary Fibre and Resistant Starch: a European Collaborative Study. LWT - Food Science and Technology, 33(2), 72-79. doi:10.1006/fstl.1999.0595Garau, M. C., Simal, S., Rosselló, C., & Femenia, A. (2007). Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104(3), 1014-1024. doi:10.1016/j.foodchem.2007.01.009Yasumatsu, K., Sawada, K., Moritaka, S., Misaki, M., Toda, J., Wada, T., & Ishii, K. (1972). Whipping and Emulsifying Properties of Soybean Products. 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