Proizvodnja kruha s dodatkom mikroinkapsuliranih sinbiotika

Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5 % wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5 % inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria.Kruh je jedan od osnovnih prehrambenih proizvoda u svijetu. Dosad nije postignut uspjeh u proizvodnji funkcionalnog kruha jer mikroorganizmi ne preživljavaju visoku temperaturu pečenja. Stoga je svrha ovoga rada bila proizvesti kruh sa sinbioticima, i to pšenično bijelo pecivo za hamburgere i pšenični bijeli kruh. Sojevi bakterija Lactobacillus acidophilus LA-5 i L. casei 431 inkapsulirani su tehnikom geliranja emulzije s kalcijevim alginatom i rezistentnim kukuruznim škrobom Hi-maize kao nosačima, a dobivene su kapsule obložene hitozanom. Morfologija i veličina mikrokapsula ispitane su pomoću pretražnog elektronskog mikroskopa te s uređajem za mjerenje veličina čestica. Za postizanje prebiotičkog učinka pšeničnom je brašnu dodano 5 % inulina, a inkapsulirani probiotici inokulirani su u tijesto prije pečenja. Preživljavanje je inkapsuliranih probiotika određeno nakon pečenja, te je provedena senzorska analiza. Obje su vrste kruha zadovoljile zadane kriterije za probiotičke proizvode. Veći je broj stanica probiotika preživio postupak pečenja u pecivu za hamburgere. Soj L. casei 431 bio je otporniji na visoku temperaturu od soja L. acidophilus LA-5. Oblaganje kapsula zaštitnim slojem hitozana je uz primjenu kalcijevog alginata i rezistentnog škroba Hi-maize znatno povećalo preživljavanje probiotičkih sojeva. Broj živih stanica probiotika nije se smanjio nakon četiri dana skladištenja, a dodatak probiotika nije utjecao na okus i teksturu kruha. Međutim, dodatkom 5 % inulina bitno se poboljšala tekstura kruha. Rezultati pokazuju da postupak mikroinkapsulacije povećava postotak preživljavanja i toplinsku otpornost probiotičkih bakterija tijekom pečenja kruha

Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review

[EN] Background: Alternative protein sources are being investigated in response to increasing consumer demand for innovative and healthy food products of vegetable origin to replace non-sustainable animal exploitation. The Leguminosae family includes a wide variety of plants and nutritious seeds, very rich in protein with a high biological value, carbohydrates, vitamins and minerals. Not only the seeds but also the aerial parts, pods, hulls and roots have proved to be natural sources of antioxidants, and anti-inflammatory and antimicrobial compounds. Scope and approach: The present article overviews the antimicrobial potential of the most popular legumes worldwide against foodborne pathogens. Key findings and conclusions: According to the literature reviewed, soybean and chickpea are the two consumed legumes with the highest antimicrobial activity. Long-chain soy peptides (IKAFKEATKVDKVVVLWTA) have a high antimicrobial potential against both Gram-positive and Gram-negative bacteria at a concentration level of 37.2 ¿M. Also, a wide spectrum of proteins and peptides in raw chickpeas and processed extracts have exerted antimicrobial activity against foodborne pathogens when applied in the range 8¿64 ¿g/ml. These results open a new research line with good prospects regarding the development of a new generation of natural preservative ingredients and extracts to be included in novel formulated products. However, critical aspects, such as (i) the stability of antimicrobial activity during the shelf-life of newly formulated food products, and (ii) the microbial inactivation kinetics generated in novel matrices, should be covered prior to exploitation of legumes as sources of novel technological ingredients with antimicrobial potential.The present research work has been supported by funds provided by the Spanish Ministry of Economy and Competitiveness (MINECO) as the HELICOFOOD project, with reference AGL2014-53875-R. The post-doctoral contract of M.C. Pina-Pérez as Juan de la Cierva-Incorporación granted by the MINECO is also acknowledged.Pina Pérez, MC.; Ferrús Pérez, MA. (2018). Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review. Trends in Food Science & Technology. 72:114-124. doi:10.1016/j.tifs.2017.12.007S1141247

The Effect of Adding Sweet Basil Seed Powder (Ocimum basilicum L.) on Rheological Properties and Staling of Baguette Bread

ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally by using farinograph and extinsograph. Sweet basil seed powder effects on the physical properties of bread were established by measuring the texture, the loaf volume and the crust colour of baguette bread with a texture analyser and Hunter Lab instrument respectively. All of the instrumental evaluations and sensory tests were applied on the bread after the 1 st , 3 rd and the 5 th days of production. The results indicated that with the addition of 0.5% sweet basil seed powder to the formulation, the staling and sensory characteristics were improved

The Production of Synbiotic Bread by Microencapsulation

Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5 % wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5 % inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria

Evaluation of the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from Different Sources and Their Degradation Kinetics During Cold Storage

The study of anthocyanin and phenolic acids has always received much attention due to their extensive range of colors and potential beneficial health effects. In this study extraction of anthocyanins from barberry, eggplant peel and red cabbage was investigated by using different organic solvents. Soluble solid content, antioxidant capacity, total monomeric anthocyanins and total phenolic content were determined and then degradation kinetics of anthocyanin in different solution during freezing process was assayed. In order to examine the effect of different acids on the degree of extraction of anthocyanin and total phenol, varied concentration of hydrochloric, citric and acetic acids were dissolved in a mixture of water and ethanol to prepare acidified aqueous solution. Results indicated that citric acid solution is one of the best solvents for phenolic and anthocyanin extraction which showed the best scavenging activity of DPPH radical. Results from degradation kinetics of total monomeric anthocyanins revealed that stability of anthocyanins in the solution depended on temperature and other ingredients which are present in the medium. Moreover, the present data confirmed that barberry and red cabbage acidified extracts could be one of the more stable natural food colorants based on anthocyanins

Preparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality

Celiac patients must follow a strict gluten-free diet along the life that leads to many nutritional deficiencies. This study aimed to produce an “all-in-one gluten-free cakemix based on quinoa flour” for celiac patients and other gluten-sensitive people. Nine treatments were provided with quinoa flour (25, 27.5, and 30% of total formula), inulin as a prebiotic, fat replacer and natural sweetener (2.4, 3.2, and 4% of total formula). The content of oil was reduced using oil powder consisting of sunflower oil and wall materials (resistant starch and maltodextrin 50 : 50). Bacillus coagulans was added as a probiotic bacteria. A commercial cakemix was considered as a control sample. The nutritional and chemical properties of cake mixes (percentage of moisture, protein, mineral, carbohydrate, crude fiber, fat, and calorie) and physical and textural properties of cakes (springiness, specific volume, porosity, chewiness, browning reaction, moisture, and water activity) were tested. Data were analyzed by https://graphpad.ir/prism/software using one way analysis of variance (ANOVA). After sensory evaluation, the treatment number 5 was selected as the most acceptable cake among all treatments. Its amino acid profile, fatty acid profile, and peroxide index were determined. The minerals, protein, and fiber of quinoa cake mixes were significantly higher, and the fat, carbohydrate and calorie were lower than control. Addition of quinoa reduced springiness, specific volume, porosity, chewiness, and increased the browning reaction. But these changes did not have a very negative effect in general. The moisture, water activity, and bacteria count changes were followed during four days of cakes preservation in refrigerator. The reduction trend of quinoa cakes moisture and water activity was slower than control. The number of bacteria was enough to be considered as a probiotic product after 4 days. Quinoa flour could improve the nutritional and functional properties of gluten-free cake mixes

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their results. Materials and Methods: Three Lavash flours (named strong, medium and weak flours) with different physical, chemical and rheological properties were performed. Determination of texture hardness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours respectively) during storage carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage performed by ultrasonic nondestructive technique, assessment of breads microstructure made by SEM, evaluation of starch gelatinization and retro gradation performed by DSC and the sensory evaluation of breads made by trained panelist. Results: Lavash B made from medium flour had less hardness, lower transition of ultrasonic wave velocity and less values of elastic modulus, reduced values of enthalpy and lower average of temperatures, more pores diameter and area of images and higher points of sensory evaluation than Lavash A and Lavash C breads during storage time. The results of mentioned tests (devices and sensory tests) had significant correlation to each other. Conclusion: Desirable quality characterization and higher shelf life of Lavash B was due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during storage time. This method is fast, non-destructive and cheaper than other methods and can be used during production