Special Issue “Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery”

Microbial contamination of agriculture and food commodities may cause significant losses, with economic, social and environmental consequences [...

Innovative Fermented Beverages Based on Bread Waste—Fermentation Parameters and Antibacterial Properties

Faced with challenges related to environmental degradation and the growing need for sustainable development, the food sector must look for innovative and ecological production solutions. One of the increasingly popular directions is the zero-waste approach, which limits waste generation and enables its reuse. This research aimed to evaluate selected quality indicators of the lactic acid fermentation process of beverages based on waste from the bakery industry (wheat–rye bread) to determine the optimal fermentation conditions using two strains of lactic acid bacteria: Lacticasibacillus paracasei and Lactiplantibacillus plantarum. Preliminary process optimization was carried out, taking into account the beverage composition, fermentation time, and starting culture. The process evaluation and the selection of the optimal variant were based on the microbiological quality, pH value, and antimicrobial activity of fermented beverages. The results showed that the bread waste may constitute a base for obtaining fermented beverages as evidenced by the high number of lactic acid bacteria, above 108 CFU/mL, and low pH values (≤3.5) after the appropriate incubation time. Fermented beverages exhibited antibacterial properties against tested indicator microorganisms, which confirmed their functional properties. The analysis of the obtained results and the adopted assumptions enabled the selection of the most optimal variant—the beverage with ground flaxseed, fermented by L. paracasei for 24 h. The conducted research indicates great potential for lactic acid fermentation in the management of bakery waste to create innovative, sustainable food products with probiotic potential

Innovative Functional Lactic Acid Bacteria Fermented Oat Beverages with the Addition of Fruit Extracts and Lyophilisates

Nowadays, plant-based fermented products are attracting a lot of consumer interest due to their probiotic and health-promoting properties. The aim of this study was to evaluate the microbiological quality and antioxidant activity of innovative fermented oat beverages with the addition of extracts and freeze-dried local fruit. In the first step, chokeberry and hawthorn were selected based on their antioxidant and antimicrobial properties. The final study material consisted of oat beverages fermented with the use of the Lactiplantibacillus plantarum DKK 003 strain for 20 h with the addition of 1 and 5% of extracts and freeze-dried fruits. It was found that freeze-dried chokeberry and chokeberry extracts showed a higher content of polyphenolic compounds than freeze-dried hawthorn and hawthorn extracts. After the fermentation process of the innovative beverages, the content of polyphenolic compounds remained the same or there was a slight decrease depending on the additive type. Antioxidant activity significantly decreased after 20 h of fermentation in all enriched oat beverages with no significant differences observed compared to control samples. The obtained fermented beverages were characterised by a high lactic acid bacteria count (above 8 log CFU/mL), a low pH (approximately 4.15), and no microbiological contamination. Oat fermented beverages with fruit additives can be good dietary enrichment products

The Inhibitory Potential of Selected Essential Oils on Fusarium spp. Growth and Mycotoxins Biosynthesis in Maize Seeds

Owing to their rich chemical composition, essential oils (EOs) have many interesting properties, including antimicrobial activities. The presence of Fusarium and their secondary metabolites, mycotoxins, in cereal crops is a serious problem in agriculture, which consequently affects food quality. The aim of the present study was to investigate the effects of selected EOs on the growth of Fusarium graminearum and F. culmorum and the biosynthesis of mycotoxins in maize seeds. Chromatographic analysis of ergosterol as a fungal growth indicator showed a significant inhibition of Fusarium growth (83.24–99.99%) compared to the control samples, which as a consequence resulted in a reduction in mycotoxin concentrations. The addition of cinnamon, palmarosa, orange, and spearmint EOs was shown to be the most effective in reducing zearalenone concentration (99.10–99.92%). Deoxynivalenol analysis confirmed a very high reduction of this compound at the application all tested EOs (90.69–100%). The obtained results indicated that EOs have a great potential to inhibit growth of Fusarium fungi as well as reduce the concentration of mycotoxins in maize seed

Degradation of zearalenone by essential oils under in vitro conditions

Essential oils are volatile compounds, extracted from plants, which have a strong odour. These compounds are known for their antibacterial and antifungal properties. However, data concerning degradation of mycotoxins by these metabolites are very limited. The aim of the present study was to investigate the effect of essential oils (cedarwood, cinnamon leaf, cinnamon bark, white grapefruit, pink grapefruit, lemon, eucalyptus, palmarosa, mint, thymic and rosemary) on zearalenone reduction under various in vitro conditions, including the influence of temperature, pH, incubation time and mycotoxin and essential oil concentrations. The degree of zearalenone reduction was determined by HPLC method. It was found that the kind of essential oil influences the effectiveness of toxin level reduction, the highest being observed for lemon, grapefruit, eucalyptus and palmarosa oils, while lavender, thymic and rosemary oils did not degrade the toxin. In addition, the decrease in zearalenone content was temperature, pH as well as toxin and essential oil concentration dependent. Generally, higher reduction was observed at higher temperature in a wide range of pH, with clear evidence that the degradation rate increased gradually with time. In some combinations (e.g. palmarosa oil at pH 6 and 4 or 20C) a toxin degradation rate higher than 99% was observed. It was concluded that some of the tested essential oils may be effective in detoxification of zearalenone.We suggested that essential oils should be recognized as an interesting and effective means of zearalenone decontamination and/or detoxification

The Concentration-Dependent Effects of Essential Oils on the Growth of Fusarium graminearum and Mycotoxins Biosynthesis in Wheat and Maize Grain

The presence of Fusarium fungi and their toxic metabolites in agricultural crops contributes to significant quantitative and qualitative losses of crops, causing a direct threat to human and animal health and life. Modern strategies for reducing the level of fungi and mycotoxins in the food chain tend to rely on natural methods, including plant substances. Essential oils (EOs), due to their complex chemical composition, show high biological activity, including fungistatic properties, which means that they exhibit high potential as a biological plant protection factor. The aim of this study was to determine the fungistatic activity of three EOs against F. graminearum, and the reduction of mycotoxin biosynthesis in corn and wheat grain. All tested EOs effectively suppressed the growth of F. graminearum in concentrations of 5% and 10%. Cinnamon and verbena EOs also effectively reduced the ergosterol (ERG) content in both grains at the concentration of 1%, while at the 0.1% EO concentration, the reduction in the ERG amount depended on the EO type as well as on the grain. The degree of zearalenone (ZEA) reduction was consistent with the inhibition of ERG biosynthesis, while the reduction in deoxynivalenol (DON) was not consistent with this parameter

The Concentration-Dependent Effects of Essential Oils on the Growth of <i>Fusarium graminearum</i> and Mycotoxins Biosynthesis in Wheat and Maize Grain

The presence of Fusarium fungi and their toxic metabolites in agricultural crops contributes to significant quantitative and qualitative losses of crops, causing a direct threat to human and animal health and life. Modern strategies for reducing the level of fungi and mycotoxins in the food chain tend to rely on natural methods, including plant substances. Essential oils (EOs), due to their complex chemical composition, show high biological activity, including fungistatic properties, which means that they exhibit high potential as a biological plant protection factor. The aim of this study was to determine the fungistatic activity of three EOs against F. graminearum, and the reduction of mycotoxin biosynthesis in corn and wheat grain. All tested EOs effectively suppressed the growth of F. graminearum in concentrations of 5% and 10%. Cinnamon and verbena EOs also effectively reduced the ergosterol (ERG) content in both grains at the concentration of 1%, while at the 0.1% EO concentration, the reduction in the ERG amount depended on the EO type as well as on the grain. The degree of zearalenone (ZEA) reduction was consistent with the inhibition of ERG biosynthesis, while the reduction in deoxynivalenol (DON) was not consistent with this parameter