Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters

Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

Mnoge vrste voća i povrća sadržavaju spojeve koji imaju antioksidacijska svojstva, no njihova prerada i skladištenje u prehrambenim pogonima mogu oštetiti te vrijedne sastojke i dovesti do nastanka slobodnih radikala koji zatim uzrokuju oksidacijski stres. Svrha je ovoga rada bila ispitati in vitro antioksidacijski i prooksidacijski učinak pulpe plodova palme Euterpe edulis (juçara) fermentirane s pomoću bakterija Lactobacillus reuteri ili Lactobacillus plantarum, i to prije i nakon sušenja raspršivanjem uz uporabu maltodekstrina, arapske gume ili želatine kao nosača te skladištenja pri 25 °C tijekom 90 dana. Antioksidacijski učinak je procijenjen na osnovi sposobnosti uklanjanja reaktivnih kisikovih spojeva (ROS) tijekom oksidativnog praska neutrofila i slobodnih 2,2-difenil-1-pikril hidrazil (DPPH) radikala, te određivanjem ukupnog udjela fenolnih spojeva. Prooksidacijski učinak je ispitan mjerenjem količine oslobođenih radikala pomoću elektronske paramagnetske rezonancije (EPR). Fermentacija s pomoću obje bakterije povećala je antioksidacijsku aktivnost, dok je sušenje raspršivanjem smanjilo udjel fenolnih spojeva za 65-85 % te sposobnost uklanjanja DPPH radikala, ovisno o upotrijebljenom nosaču. Svi su uzorci inhibirali ROS tijekom oksidativnog praska neutrofila, pri čemu je pulpa fermentirana s pomoću L. reuteri i sušena uz dodatak arapske gume kao nosača imala najveći učinak. Sušenje raspršivanjem nije utjecalo na intenzitet ili vrstu slobodnih radikala detektiranih pomoću metode EPR. Međutim, skladištenjem na sobnoj temperaturi smanjio se antioksidacijski učinak i povećala količina oslobođenih radikala iz fermentirane pulpe.Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillus reuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gum arabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed by measuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratory burst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the total phenolic content. The prooxidant effects were analyzed as free radical formation measured by electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased the antioxidant activity, while the spray-drying process decreased the content of phenolic compounds (65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All of the samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteri and dried with gum arabic exhibited the best performance. Spray-drying did not influence the intensity or type of free radicals detected by EPR. However, storage at room temperature decreased the antioxidant capacity and increased free radical formation

Flan s dodatkom pulpe i praha açaí bobica kao funkcionalna hrana s probiotikom Lacticaseibacillus rhamnosus HN001: fizikalno-kemijska svojstva, preživljavanje probiotika, senzorska prihvatljivost i percepcija potrošača

Research background. Açaí berry is rich in antioxidant compounds and is therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using Lacticaseibacillus rhamnosus HN001 as a probiotic culture on açaí flan. Experimental approach. The chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 °C for 42 days) of flan were investigated. In addition, the consumer perception of the product was evaluated using word association when consumers were shown a photo of the product with or without the added ingredients accompanied with a brief description of the product. Results and conclusions. The flan had a suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açaí coloration, significant antioxidant activity and high sensory acceptability. The information about the ingredients and properties of the products increased the health value and positive feelings of the consumers towards the product. Novelty and scientific contribution. Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study on açaí flan with added probiotic culture.Pozadina istraživanja. Açaí bobice bogate su antioksidansima i stoga povezane s pozitivnim zdravstvenim učincima. U ovom smo istraživanju ispitali mogućnost korištenja probiotičke kulture Lacticaseibacillus rhamnosus HN001 u proizvodnji flana s dodatkom pulpe i praha açaí bobica. Eksperimentalni pristup. Ispitani su kemijski sastav, fizikalno-kemijska i mikrobiološka svojstva te senzorska prihvatljivost flana tijekom skladištenja u hladnjaku (na 5 °C tijekom 42 dana). Osim toga, percepcija potrošača o proizvodu procijenjena je korištenjem asocijacija riječima, pri čemu je potrošačima prikazana fotografija proizvoda s dodatkom ili bez dodatka pulpe i praha açaí bobica, popraćena kratkim opisom proizvoda. Rezultati i zaključci. Flan je imao prikladan kemijski sastav, a uglavnom je sadržavao ugljikohidrate i bjelančevine. Održivost probiotika dosegnula je 8 log CFU/g u proizvodu i 4 log CFU/g nakon gastrointestinalne simulacije. Proizvod je imao boju tipičnu za açaí bobice, znatnu antioksidacijsku aktivnost i dobru senzorsku prihvatljivost. Informacije o sastojcima i svojstvima proizvoda povećale su zdravstvenu vrijednost i pozitivne osjećaje potrošača spram proizvoda. Novina i znanstveni doprinos. Flan s dodatkom pulpe i praha açaí bobica pokazao se prikladnim za obogaćivanje probiotičkom kulturom L. rhamnosus HN001, koja je dodatno poboljšala karakteristična korisna svojstva tog voća. Stoga se kombiniranjem ovih informacija s marketinškim strategijama što informiraju potrošače o prednostima proizvoda može dodatno poboljšati njegova potrošačka prihvatljivost. Koliko nam je poznato, ovo je prvo istraživanje o flanu s dodatkom pulpe i praha açaí bobica uz dodanu probiotičku kulturu

In vitro fermentation of juçara pulp (Euterpe edulis) by human colonic microbiota

This study was carried out to investigate the potential fermentation properties of juçara pulp, using pH-controlled anaerobic batch cultures reflective of the distal region of the human large intestine. Effects upon major groups of the microbiota were monitored over 24 h incubations by fluorescence in situ hybridisation (FISH). Short-chain fatty acids (SCFA) were measured by HPLC. Phenolic compounds, during an in vitro simulated digestion and fermentation, were also analysed. Juçara pulp can modulate the intestinal microbiota in vitro, promoting changes in the relevant microbial populations and shifts in the production of SCFA. Fermentation of juçara pulp resulted in a significant increase in numbers of bifidobacteria after a 24 h fermentation compared to a negative control. After in vitro digestion, 46% of total phenolic content still remained. This is the first study reporting the potential prebiotic effect of juçara pulp; however, human studies are necessary to prove its efficacy

Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92

This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 °C for 28 days, was evaluated at the same time as the antioxidant potential of the fermented juice. After 40 h of fermentation, the L. reuteri population presented a logarithmic growth of three cycles, reaching count records of 10.26 ± 0.23 log CFU/mL and after 28 days of storage at 4 °C, the bacterial population maintained elevated numbers of viable cell (8.96 ± 0.08 log CFU/mL), with increase in the antioxidant capacity of the fermented blend. However, in the test of gastric simulation, the L. reuteri population had a logarithmic reduction of five cycles. In the presence of bile salts, the viability was maintained even after 150 min of incubation. This way, the results suggested that the blueberry and carrot blend juice can be considered as a good medium for the growth of L. reuteri, providing microbiological stability during refrigerated storage with elevated antioxidant capacity, which allows for the development of a non-dairy probiotic beverage

VIABILIDADE DA ADIÇÃO DE LACTOBACILLUS CASEI (LC-1) PROTEGIDO COM TREALOSE E GOMA ACÁCIA EM SORVETES

Os probióticos têm sido incorporados em sorvetes fermentados ou não, os quais são bons veículos para fornecer esses micro-organismos na dieta humana. O presente trabalho teve como objetivo analisar a viabilidade do micro-organismo probiótico Lactobacillus casei (LC-1) adicionado na forma livre ou protegido com trealose e goma acácia em sorvete durante 98 dias de armazenamento a -20°C, bem como avaliar a aceitabilidade do ponto de vista sensorial e as características físico-químicas desse produto. A sobrevivência do L. casei controle (sem prote- ção celular) e do L. casei protegido com trealose e goma acácia foi monitorada durante 98 dias de estocagem do produto a -20℃. No início do armazenamento, foi observada população média de 9,20log UFC.g-1 para o L. casei livre e 9,80log UFC.g-1 para o L. casei protegido. Porém, após 98 dias de armazenamento a -20°C, essas populações diminuíram para 6,90 e 8,14log UFC.g-1, respectivamente. A adição do L. casei livre ou protegido não afetou as características sensoriais do sorvete. A proteção celular com trealose e goma acácia em L. casei melhorou a viabilidade desse micro-organismo quando adicionado em sorvete

In vitro fermentation of anthocyanins encapsulated with cyclodextrins: Release, metabolism and influence on gut microbiota growth

© 2015 Elsevier Ltd. Anthocyanins are thought to exert protective influences on chronic gut disorders such as colon cancer and inflammatory bowel disease. They may also positively modulate intestinal bacterial populations. However, their bioavailability in the gastrointestinal tract is an important determinant factor for their in vivo activity. In this study, we attempted to increase their stability by encapsulation with cyclodextrins. From anaerobic batch-culture fermentation experiments with gut bacteria, release of anthocyanins and the formation of phenolic microbial metabolites were quantified. Despite a rapid release of anthocyanins observed within the first 30 min, encapsulation allowed anthocyanin degradation to be slowed down. As a consequence of anthocyanin degradation phenolic acids were formed. Quantitative analysis of bacterial populations revealed that there was a significant growth of members of the domain Bacteria in vessels with malvidin-3-glucoside, compared to the negative control, and there was inhibition of the Clostridium histolyticum group in those vessels where delphinidin-3-glucoside or cyanidin-3-glucoside was added. These results illustrate the ability of encapsulation to increase bioavailability of anthocyanins, allowing them to be released in the colon and to exert their potential health benefits.Financial support for this study was provided by Comunidad de Madrid (Projects ANALISYC-II S-2009/AGR1464). Dr. Gema Flores thanks CSIC for her JAE-Doc contract and European Molecular Biology OrganizationASTF 326 - 2014 (EMBO) for a fellowship to carry on her experiments at University of Reading.Peer Reviewe