Poboljšanje kakvoće mljevenog mesa dodatkom praha rajčice fermentiranog s pomoću bakterija Pediococcus pentosaceus i Lactobacillus sakei

In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.U ovom je radu ispitan utjecaj mliječno-kiselog vrenja na kakvoću praha rajčice, te utjecaj dodatka fermentiranog praha rajčice na poboljšanje kakvoće, hranjive vrijednosti i senzorskih svojstava mljevenog svinjskog mesa. U podlozi je s dodatkom praha rajčice tijekom 24 sata fermentacije zamijećen veći rast stanica bakterije Lactobacillus sakei (7,53 log CFU/g) od onog Pediococcus pentosaceus (6,35 log CFU/g). Međutim, u podlozi s dodatkom praha rajčice fermentiranoj s pomoću P. pentosaceus izmjerena je veća kiselost (pH=4.1). Spontanom je fermentacijom praha rajčice rast stanica smanjen za 38 %, a pH-vrijednost je bila neznatno veća (4,17) od one uzoraka fermentiranih s pomoću čiste kulture bakterija mliječno-kiselog vrenja. Osim toga, povećani su prosječni maseni udjeli β-karotena za 43,9 i likopena za 50,2 %. Udjel je β-karotena i likopena u mljevenom svinjskom mesu bio proporcionalan masenom udjelu dodanog praha (10 i 30 %), a nakon kuhanja se smanjio za 24,2 odnosno 41,2 %. Najveći je gubitak (do 49,2 %) karotenoida zabilježen u uzorcima s 30 % nefermentiranog praha rajčice. Zaključeno je da se prah rajčice fermentiran s pomoću 10 % Lactobacillus sakei KTU05-6 može upotrijebiti kao bojilo i izvor likopena u mljevenom svinjskom mesu

Biochemical Parameters in Tomato Fruits from Different Cultivars as Functional Foods for Agricultural, Industrial, and Pharmaceutical Uses

Tomato and tomato based products are an important agricultural production worldwide. More than 80 % of grown tomatoes in the worldwide are processing in the products such as tomato juice, paste, puree, catsup, sauce, and salsa. Tomato fruit is rich in phytochemicals and vitamins. Tomato nutritional value, color, fruit and flavor of their products depends mainly on lycopene, β-carotene, ascorbic acid and sugars and their ratio in fruits. Epidemiological studies and the results associated with the consumption of tomato products against the prevention of chronic diseases such as cancer and cardiovascular disease, confirming the tomato products as a functional food, and show that lycopene and β-carotene acts as an antioxidant. In order to increase the amount of these elements in tomato fruit, it is important to evaluate and investigate tomato genotypes influence to the carotenoids accumulation. Studies have confirmed that the carotenoid content in tomato fruits is determined by genotypic characteristics. In this work the main attention will be focused on from the biochemical and physical properties in tomato of different varieties, chemical and physical properties, to functional properties of supercritical fluid extraction of lycopene from tomato processing by products supercritical fluid tomato extracts

Utjecaj mliječno-kiselog vrenja rajčice na omjer cis/trans izomera likopena i udjele β-karotena te L(+)- i D(-)-mliječne kiseline

Fermentation of tomato pulp by the bacteriocin-producing lactic acid bacteria (Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8) was applied as a preservation method for the production of tomato products. The changes in L- and D-lactic acid contents during fermentation of different tomato varieties (Ronaldo and Cunero) were analysed. Additionally, the effects of lacto-fermentation on the cis/trans lycopene ratio, β-carotene content, and their relation to colour characteristics of fermented tomato products were investigated. Mass fractions of L- and D-lactic acid in the fermented tomato products varied from (4.25±0.04) to (7.19±0.08) mg per 100 g, and from (4.05±0.05) to (6.34±0.04) mg per 100 g, respectively. Fermentation with P. acidilactici or L. sakei culture resulted in the the decrease of D-lactic acid content by 43.6 and 37.7 %, respectively, compared to spontaneous fermentation. The fermentation with P. pentosaceus or L. sakei increased the content of lycopene on average from 3.70 to 5.68 mg per 100 g, and β-carotene from 0.89 mg per 100 g (in Cunero var.) and from 0.28 mg per 100 g (in Ronaldo var.) to 1.14 mg per 100 g. Fermentation of tomato with selected lactic acid bacteria resulted in a greater lycopene bioavailability accompanied by an increase in cis-lycopene isomer content.Fermentacijom pulpe rajčice s pomoću bakterija mliječno-kiselog vrenja koje proizvode bakteriocin (Lactobaccilus sakei KTU05-6, Pediococcus acidilactici KTU05-7 i Pediococcus pentosaceus KTU05-8) produljen je rok valjanosti proizvoda od rajčica. Određeni su udjeli L- i D-mliječne kiseline tijekom fermentacije dvaju sorata rajčice (Ronaldo i Cunero). Osim toga, ispitan je i utjecaj mliječno-kiselog vrenja na omjer cis/trans likopena i udjel β-karotena, te boju fermentiranih proizvoda. Udjel L-mliječne kiseline u 100 g fermentiranih proizvoda rajčice bio je u rasponu od (4.25±0.04) do (7.19±0.08) mg, a D-mliječne kiseline u rasponu od (4.05±0.05) do (6.34±0.04) mg. U usporedbi sa spontanom fermentacijom, udjel se D-mliječne kiseline nakon fermentacije s pomoću bakterije P. acidilactici smanjio za 43,6 %, a nakon fermentacije s pomoću bakterije L. sakei za 37,7 %. Fermentacijom s pomoću bakterije P. pentosaceus ili L. sakei povećao se udjel likopena u 100 g proizvoda, prosječno u rasponu od 3,70 do 5,68 mg, te β-karotena od 0,89 mg u sorti Cunero i 0,28 mg u sorti Ronaldo na 1,14 mg u 100 g. Fermentacijom rajčice s odabranim bakterijama mliječno-kiselog vrenja povećan je udjel iskoristivog likopena te cis-izomera likopena

Anthocyanin Accumulation in Berry Fruits and Their Antimicrobial and Antiviral Properties: An Overview

Because of the recent global crises and lifestyle trends, anthocyanin-rich fruits are receiving more attention due to their medicinal qualities. Many studies have concluded that higher anthocyanin consumption tends to correlate with health benefits. Furthermore, research has shown great promise for anthocyanin application in treating fever and neurodegenerative processes. Once the industrial application difficulties are solved, anthocyanins might prove to be a crucial component in helping to treat the diseases that are becoming more common—viral infections and illnesses associated with aging. Fruit extracts that contain large quantities of anthocyanins have antimicrobial and antiviral (against SARS-CoV-2 virus) properties. Most of the synthesized anthocyanins in the fruit-bearing fruits are stored in the fruits. The aim of this review article is to indicate the fruit species that have the most potential for anthocyanin extraction from fruits, to overview the antimicrobial and antiviral capabilities of anthocyanin and the main sample preparation and extraction methods that preserve polyphenolic compounds and reduce the time expenditure

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement

In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat

Lactic Acid Fermentation of Tomato: Effects on cis/trans Lycopene Isomer Ratio, β-Carotene Mass Fraction and Formation of L(+)- and D(–)-Lactic Acid

Fermentation of tomato pulp by the bacteriocin-producing lactic acid bacteria (Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-7 and Pediococcus pentosaceus KTU05-8) was applied as a preservation method for the production of tomato products. The changes in L- and D-lactic acid contents during fermentation of different tomato varieties (Ronaldo and Cunero) were analysed. Additionally, the effects of lacto-fermentation on the cis/trans lycopene ratio, β-carotene content, and their relation to colour characteristics of fermented tomato products were investigated. Mass fractions of L- and D-lactic acid in the fermented tomato products varied from (4.25±0.04) to (7.19±0.08) mg per 100 g, and from (4.05±0.05) to (6.34±0.04) mg per 100 g, respectively. Fermentation with P. acidilactici or L. sakei culture resulted in the the decrease of D-lactic acid content by 43.6 and 37.7 %, respectively, compared to spontaneous fermentation. The fermentation with P. pentosaceus or L. sakei increased the content of lycopene on average from 3.70 to 5.68 mg per 100 g, and β-carotene from 0.89 mg per 100 g (in Cunero var.) and from 0.28 mg per 100 g (in Ronaldo var.) to 1.14 mg per 100 g. Fermentation of tomato with selected lactic acid bacteria resulted in a greater lycopene bioavailability accompanied by an increase in cis-lycopene isomer content

FTB 2-2015 - kb za web.indd

Summary In this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat

The effect of potassium nitrate supplementation on the force and properties of extensor digitorum longus (EDL) muscles in mice

Adding potassium nitrate (KNO3) to the diet improves the physiological properties of mammalian muscles (rebuilds weakened muscle, improves structure and functionality). The aim of this study was to investigate the effect of KNO3 supplementation in a mouse model. BALB/c mice were fed a KNO3 diet for three weeks, followed by a normal diet without nitrates. After the feeding period, the Extensor digitorum longus (EDL) muscle was evaluated ex vivo for contraction force and fatigue. To evaluate the possible pathological changes, the histology of EDL tissues was performed in control and KNO3-fed groups after 21 days. The histological analysis showed an absence of negative effects in EDL muscles. We also analyzed 15 biochemical blood parameters. After 21 days of KNO3 supplementation, the EDL mass was, on average, 13% larger in the experimental group compared to the controls (p < 0.05). The muscle-specific force increased by 38% in comparison with the control group (p < 0.05). The results indicate that KNO3 has effects in an experimental mouse model, showing nitrate-diet-induced muscle strength. This study contributes to a better understanding of the molecular changes in muscles following nutritional intervention and may help develop strategies and products designated to treat muscle-related issues