Physicochemical Properties of Probiotic Soy milk Chocolate Mousse During Refrigerated Storage

Background and Objective: Recently, several researchers have shown the benefits deriving from probiotic products containing lactobacilli and bifidobacteria in their formulation. The purpose of this study was to develop a probiotic chocolate mousse using milk and soy milk in formulation with regard to survival of probiotic bacteria and sensorial acceptance during 21 days. Material and Methods: Nine functional probiotic chocolate mousse formulations were produced by milk, milk/soy milk and soy milk and 3 probiotic strains (Lactobacillus acidophilus; Lactobacillus paracasei; Bifidobacteriumlactis). ThepH, acidity, survival of microbial strains, rheological and sensory properties of all treatments were monitored during 21 days refrigerated storage (4°C). Results and Conclusion: The pH drop rate and acidity increase rate of all samples were significant during 21 days of storage (p≤0.05). There was a significant increase in the probiotic bacteria of all samples during 21 days of storage at 4°C (p≤0.05). However, the rate of probiotics growth was accelerated in formulation prepared with soy milk and milk/soy milk (1:1) in the chocolate mousse at day 7 and 14. Rheological experiment demonstrated that all samples known as viscoelastic solid dessert had shear-thinning behavior. In conclusion, chocolate dessert including soy milk as well as milk was shown to be more effective vehicle for delivery of probiotics, including Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacteriumlactis. Conflict of interest: The authors declare no conflict of interest

Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink

The popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. Among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. In this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus rhamnosus) separately, and the samples were subjected to non-fermented conditions. The samples were kept in the refrigerator at 4°C for 4 weeks to determine microbial viability and sensory evaluation during cold storage. Based on the results obtained, Lactobacillus rhamnosus and Lactobacillus delbrueckii displayed greater surviving than Lactobacillus plantarum during cold storage. Sensory evaluation outcome indicated that grape juice inoculated with Lactobacillus rhamnosus showed higher overall acceptability over 4 weeks of storage. The findings revealed that sustainability and sensory properties of probiotic products are important from the consumers’ point of view; therefore, production of probiotic grape juice by Lactobacillus rhamnosus, due to its higher viability and desirable organoleptic properties, is suggested

Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome

In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory perception was investigated using response surface methodology. The most influential factor on proteolysis indices was ripening time, while the content of liposomal enzyme and retention time were also significant (P < 0.05). The maximum proteolysis indices and highest sensory characteristic scores were achieved by applying 0.3% w/w enzyme, ripening for 30 days and 8-h curd retention in saturated brine

Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew

This study tested the effects of the application of Laurus nobilis aqueous extract and edible coating of chitosan had on the chemical, microbial, and sensory attributes of cashew's shelf life. An aqueous extract of L. nobilis leaf (0, 0.5, and 1% w/w) was added to chitosan solution (0, 0.5, 1% w/w) in the cashew's coating. Cashews were dipped into the coating solution and were kept in polyethylene terephthalate containers. The result showed that chitosan and aqueous extract of L. nobilis coating had significant effects on peroxide and thiobarbituric acid value (p &lt; .05). There was significant reduction in the growth of mold/yeast and mesophilic bacteria with higher concentration of chitosan and L. nobilis aqueous extract (p &lt; .05). The results of this study show chitosan aqueous extract of L. nobilis coating could be an effective preservative method for extending shelf life and improving the stability of cashew

Optimization of Monascus Pigment Production on Date Waste Substrates Using Solid State Fermentation

Background and Objective: Monascus purpureus can produce pigments with light yellow to dark red colors. It includes several health properties. In this study, a low-cost process has been developed for the production of natural pigments from filamentous fungi through solid-state fermentation using cheap substrates. &nbsp;Material and Methods: In this study, cultivation conditions were optimized for the production of red Monascus pigment by Monascus purpureus ATCC16362 using response surface methodology. Incubation time (7-24 days), date waste syrup concentrations (1-69%) and NaCl contents (7-13.75 g.l-1) were analyzed base on central composite design. Results and Conclusion: The maximum production of red Monascus pigment (5.10 AU.g-1) by Monascus purpureus was achieved using 55% date waste syrup concentration, 7 g.l-1 NaCl and incubation time of 21 days. At optimum conditions, µmax of 6.2 × 10-3 (mg.g-1.h-1), pigment efficiency of 0.238 (AU.g-1.day-1), conversion factor of biomass in red pigments of 0.25 (AU.mg-1.g-1), glucose utilization of 93% were achieved. Results showed that use of date waste syrup and wheat straw as substrates were successful in solid state cultivation for the production of red pigments by Monascus purpureus. Conflict of interest: The authors declare no conflict of interest

Optimizing Submerged Cultivation for the Production of Red Pigments by Monascus purpureus on Soybean Meals using Response Surface Methodology

Background and objective: Monascus purpureus is a filamentous fungus with ability to produce pigments with therapeutic properties. Red pigments are especially used as additives, antioxidants, preservatives and substitutions for nitrites in food technology. To decrease fermentation costs, agro-industrial wastes such as soybean meals have been used as substrates. In the current study, red pigment production by Monascus purpureus on soybean meals was optimized. Material and methods: In this study, red Monascus pigment production by Monascus purpureus ATCC 16362 was carried out under submerged fermentation using soybean meals as nitrogen sources to replace yeast extracts. Central composite design was used to assess the optimum level of soybean meal replacement (0-100%), ZnSO4.7H2O concentration (0-0.02 g l-1) and thermal stress time of spore suspension at 70°C (50-90 s). Red Monascus pigment and biomass productions were assessed as dependent responses. Results and conclusion: The maximum production of red Monascus pigment (4.54 AU ml-1) was achieved under conditions of soybean meal replacement of 79.72%, ZnSO4.7H2O concentration of 0-0.02 g l-1 and thermal stress time of spore suspension of 81.89 s. The average yield of red Monascus pigment, conversion factor of biomass in red pigment YP/X and cell productivity included 0.324 AU ml-1 day-1, 1.10 AU L g-1 and 0.292 g l-1 day-1, respectively. Results of the current study have demonstrated that combination of soybean meal and yeast extract as nitrogen source is beneficial for the production of red Monascus pigment by Monascus purpureus. Conflict of interest: The authors declare no conflict of interest

Effect of Refrigerated Storage on Sensory Properties and Viability of Probiotic in Grape Drink

The popularity of non-dairy probiotic products continues to persist as the consumers prefer functional foods satisfying their health needs. Among these promising foods, probiotic grape drink would have beneficial effects on modifying gastrointestinal flora and human health. In this study, the pasteurized grape drink was inoculated by three species of lactic acid bacteria (Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus rhamnosus) separately, and the samples were subjected to non-fermented conditions. The samples were kept in the refrigerator at 4°C for 4 weeks to determine microbial viability and sensory evaluation during cold storage. Based on the results obtained, Lactobacillus rhamnosus and Lactobacillus delbrueckii displayed greater surviving than Lactobacillus plantarum during cold storage. Sensory evaluation outcome indicated that grape juice inoculated with Lactobacillus rhamnosus showed higher overall acceptability over 4 weeks of storage. The findings revealed that sustainability and sensory properties of probiotic products are important from the consumers’ point of view; therefore, production of probiotic grape juice by Lactobacillus rhamnosus, due to its higher viability and desirable organoleptic properties, is suggested.</p

Effect of Protease-loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd during the Production of Iranian Brined Cheese

Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. Materials and Methods: Heating method (without using any toxic, volatile organic solvent or detergent) was used to nanoliposomal encapsulation of Flavourzyme. So, 0.15% and 0.3% (w/v) Flavourzyme-loaded liposome were incorporated to pasteurized cow milk. Iranian brined cheese was produced in triplicate using a complete randomized design. Then total solids were determined by drying them in an Infrared Oven. Water soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen was determined by Kjeldahl method. Results: Encapsulation efficiency of liposomal Flavourzyme was 25%. No significant differences between chemical components of cheese curd (total solid, protein, TCA-soluble nitrogen, water soluble nitrogen) and whey (total solid, protein) were observed between encapsulated cheese and the control. Cheese production yield in experimental cheese was not different from that in the control cheese (P>0.05). Conclusions: The results suggest that application of liposomal Flavourzyme for acceleration of Iranian white brined cheese inhibits premature attack of casein and the release of the majority of cheese compositions into the whey. Keywords: Flavourzyme, Nanoliposome, Iranian brined cheese, Heating metho