Primjena sjemenki sikavice (Silybum marianum L.), fermentiranih na čvrstom supstratu, u proizvodnji bijelog kruha veće hranjive vrijednosti

In the present study Silybum marianum L. seeds were fermented using solid-state fermentation (SSF) with several lactic acid bacteria (LAB) of Lactobacillus and Pediococcus genera, isolated from spontaneously fermented Lithuanian rye sourdough. A possibility to improve sensory properties (flavour) of Silybum marianum L. seeds using LAB fermentation was investigated. The composition of volatile compounds of the unfermented and LAB-fermented seeds of this plant was analyzed using gas chromatography-mass spectrometry (GC-MS). Fermented seeds have shown considerable differences mainly due to the accumulation of higher alcohols. Total amount of phenolic compounds, flavonoids and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity of unfermented and fermented seeds were determined spectrophotometrically. The obtained results indicate that Silybum marianum L. seeds are a valuable source of bioactive compounds. The highest content of phenolic compounds and flavonoids (4596 and 1346 mg of rutin equivalents (RE) per 100 g, respectively) was determined in the seeds fermented with Pediococcus acidilactici KTU05-7 bacteria in solid-state fermentation. Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-9 showed stronger antioxidant activity (1263 and 1041 mg of RE per 100 g, respectively), compared to the unfermented seeds (805 mg of RE per 100 g). The addition of Silybum marianum L. seeds fermented with P. acidilactici KTU05-7 bacteria had the highest effect on the decrease of the bacterial spoilage of bread. The aroma compounds from the fermented seeds extracted with supercritical carbon dioxide demonstrated the highest antimicrobial activity against the tested microorganisms. Ultrasonic pretreatment of the seeds reduced the total amount of microorganisms in the raw material. Microbiological tests revealed that the highest antimicrobial effect was achieved using the solid-state fermentation conditions. This study revealed that fermented Silybum marianum L. seeds are a suitable additive for natural flavouring of baked goods.U ovom su radu za fermentaciju sjemenki sikavice (Silybum marianum L.) na čvrstom supstratu upotrijebljene bakterije mliječno-kiselog vrenja, rodova Lactobacillus i Pediococcus, izolirane iz litavskog kiselog tijesta od raženog brašna. Ispitan je utjecaj fermentacije na okus sjemenki sikavice. Plinskom kromatografijom i masenom spektrometrijom analizirani su hlapljivi sastojci fermentiranih i nefermentiranih sjemenki. U fermentiranim je sjemenkama pronađena znatno veća količina viših alkohola od one u nefermentiranim. Udjeli ukupnih fenola i flavonoida te sposobnost uklanjanja radikala DPPH fermentiranih i nefermentiranih sjemenki utvrđeni su spektrofotometrijski, a dobiveni su rezultati potvrdili da su sjemenke sikavice bogate biološki aktivnim spojevima. Najveći je udjel (izražen kao ekvivalent rutina) fenola (4596 mg u 100 g) i flavonoida (1346 mg u 100 g) pronađen u sjemenkama fermentiranim s pomoću soja Pediococcus acidilactici KTU05-7 na čvrstom supstratu. Sjemenke fermentirane s pomoću sojeva P. acidilactici KTU05-7 i Pediococcus pentosaceus KTU05-9 imale su veću antioksidativnu aktivnost (1263 odnosno 1041 mg u 100 g), u usporedbi s nefermentiranim sjemenkama (808 mg u 100 g). Kvarenje je kruha najviše usporeno dodatkom sjemenki sikavice fermentiranih s pomoću soja P. acidilactici KTU05-7. Sastojci su arome, ekstrahirani iz fermentiranih sjemenki pomoću superkritičnog ugljikovog dioksida, imali najveću antimikrobnu aktivnost. Ultrazvučnim tretiranjem sjemenki prije fermentacije smanjen je ukupan broj mikroorganizama u sirovini. Mikrobiološki su testovi pokazali da je najveća antimikrobna aktivnost sjemenki postignuta fermentacijom na čvrstom supstratu. Ovo je istraživanje pokazalo da se fermentirane sjemenke sikavice mogu dodati pekarskim proizvodima za poboljšanje njihova okusa

Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme® L and Pectinex® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme® L and Pectinex® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme® L and Celluclast® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products

TRIZ Evolution Trends as an Approach for Predicting the Future Development of the Technological Systems in the Food Industry

Innovation is regarded as a vital element for the development of new technologies to create a competitive advantage in the food industry. The innovation process in the food companies is principally driven by two strategies: the technological change (technology push) and the market orientation (market pull). Although both strategies provide the elements to encourage innovation, they can be only applied to solve specific problems or needs that are easily identified limiting their applicability. A new alternative strategy to innovate is to try to anticipate the future developments of technological food systems from an evolutionary perspective based on the TRIZ Evolution Trends (TETs). Thus, to improve the innovation process in the food industry, the present research proposes to combine elements of the TRIZ Evolution Trends, the technology push and the market pull strategies to create an approach to suggest recommendation of the most favorable transformation to improve or develop technological food systems. An example is presented to demonstrate the usefulness of this approach

Evaluation of the potential of utilizing lactic acid bacteria and dairy wastewaters for methane production

The aim of this study was to assess the potential of utilizing Lactobacillus delbrüeckii spp. bulgaricus in order to improve the characteristics of dairy wastewater and produce biomethane. Nuclear magnetic resonance was utilized to assess the metabolites present in the unprocessed wastewater. It was determined that wastewater is a good source of important bio-refinery relevant compounds and therefore wastewater has a potential to be utilized during fermentation as nutrients source. Upon wastewater fermentation, the chemical oxygen demand and biological oxygen demand significantly decreased (respectively 97.0 and 97.8%). Protocols were tested for one- and two-stage fermentation. During the one-stage fermentation, lactic acid bacteria were not added to the wastewater. During the two-stage fermentation, acetogenesis and methanogenesis occurred separately with the addition of L. delbdueckii during the acetogenesis stage. The highest yield of methane was obtained from wastewater upon two-stage fermentation (76% two-stages compared to 38% one-stage). Therefore, L. delbrüeckii have the potential to be utilized to ferment dairy WWs and produce methane. Such treatment of wastewater not only produces methane, but also decreases the polluting effect of the waste streams, by reducing the chemical oxygen demand and biological oxygen demand to 0.199 and 0.031 g/l, respectively

The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages

The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and biogenic amines (BAs) in cold smoked pork meat sausages was investigated. Moreover, sausages treatment with LAB after the smoking on PAHs content changes was evaluated. Additionally, the inhibitory effects of LAB metabolites on food spoilage bacteria was determined using the agar well diffusion assay method. The metabolites of Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 strains showed good inhibitory properties against tested pathogenic and food spoilage bacteria. Moreover L. sakei produced bacteriocins inhibited the growth of Pseudomonas aeruginosa and Escherichia coli. Furthermore, the treatment of sausages surface with LAB before smoking decreased the content of cadaverine and spermidine, whereas the treatment of sausages surface with LAB after smoking decreased the content of putrescine (approx. 53% when L. sakei and P. acidilactici were applied) or totally eliminated (applying P. pentosaceus) from outer layers and centre of sausages. The application of LAB for sausages treatment before and after smoking significantly decreased both benzo[a]pyrene and chrysene decreasing (p < 0.05). The results also confirm that potatoes juice could be used as an alternative substrate for LAB cultivation, and the obtained fermented bioproducts could be applied for surface treatment of cold smoked pork sausages in case to reduce microbial contamination, and PAHs content in final product

Evaluation of the potential of utilizing lactic acid bacteria and dairy wastewaters for methane production

The aim of this study was to assess the potential of utilizing Lactobacillus delbru¨eckii spp. bulgaricus in order to improve the characteristics of dairy wastewater and produce biomethane. Nuclear magnetic resonance was utilized to assess the metabolites present in the unprocessed wastewater. It was determined that wastewater is a good source of important bio-refinery relevant compounds and therefore wastewater has a potential to be utilized during fermentation as nutrients source. Upon wastewater fermentation, the chemical oxygen demand and biological oxygen demand significantly decreased (respectively 97.0 and 97.8%). Protocols were tested for one- and two-stage fermentation. During the one-stage fermentation, lactic acid bacteria were not added to the wastewater. During the two-stage fermentation, acetogenesis and methanogenesis occurred separately with the addition of L. delbdueckii during the acetogenesis stage. The highest yield of methane was obtained from wastewater upon two-stage fermentation (76% two-stages compared to 38% one-stage). Therefore, L. delbru¨eckii have the potential to be utilized to ferment dairy WWs and produce methane. Such treatment of wastewater not only produces methane, but also decreases the polluting effect of the waste streams, by reducing the chemical oxygen demand and biological oxygen demand to 0.199 and 0.031 g/l, respectively

Application of hydrolases and probiotic Pediococcus acidilactici BaltBio01 strain for cereal by-products conversion to bioproduct for food/feed

The aim of this study was to apply the enzymatic treatment and fermentation by Pediococcus acidilactici BaltBio01 strain for industrial cereal by-products conversion to food/feed bioproducts with high amount of probiotic lactic acid bacteria (LAB). LAB propagated in potato media and spray-dried remained viable during 12months (7.0 log10 cfu/g) of storage and was used as a starter for cereal by-products fermentation. The changes of microbial profile, biogenic amines (BAs), mycotoxins, lactic acid (Lþ/D), lignans and alkylresorcinols (ARs) contents in fermented cereal by-product were analysed. Cereal by-products enzymatic hydrolysis before fermentation allows to obtain a higher count of LAB during fermentation. Fermentation with P. acidilactici reduce mycotoxins content in fermented cereal by-products. According to our results, P. acidilactici multiplied in potato juice could be used for cereal by-products fermentation, as a potential source to produce safer food/feed bioproduct with high amount of probiotic LAB for industrial production