Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

This research aimed to investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) and yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) in yogurt during the fermentation, immediately after fermentation and during refrigerated storage (21 d, 4˚C). Also the biochemical characteristics of milk as affected by the commercial 4-strain mixed starter culture were investigated. Storage time affected the viability of all bacterial species. The concentration of lactic acid during the fermentation increased in parallel with the titrable acidity, and the concentration of acetic acid was proportional to the viability of Bifidobacterium lactis. The acetaldehyde level was decreased in the yogurt from day 0 up to the end of the storage. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were multiplied considerably during the fermentation. Streptococcus thermophilus could maintain its viability to the highest level, but Lactobacillus delbrueckii ssp. bulgaricus lost its viability rapidly during the cold storage compared to Streptococcus thermophilus. The multiplication and viability of probiotic bacteria were also influenced by the associative strains and species of yogurt organisms. Bifidobacteria counts were satisfactory. The loss of viability for bifidobacteria was gradual and steady during the storage, and they showed good stability during the storage as compared to Lactobacillus acidophilus

Evaluation of coenzyme Q10 addition and storage temperature on some physicochemical and organoleptic properties of pomegranate juice

Today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 plays a vital role in cellular energy production. It also increases the body's immune system via its antioxidant activity. The aim of this study was to evaluate the addition of coenzyme Q10 on physicochemical properties of pomegranate fruit juice. The variables were concentrations of coenzyme Q10 (10 or 20 mg in 300 ml) and storage temperature (25°C and 4°C) and the parameters were pH, titrable acidity, brix, viscosity, turbidity and sensory evaluation during three months of storage. By increasing time and temperature, pH was decreased and with increasing concentration of coenzyme Q10, pH was increased. Time and temperature had direct influence on acidity, and the concentration of coenzyme Q10 had the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels were increased and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity were increased. The addition of coenzyme Q10 in grape juice showed no negative effect on the physicochemical and sensory properties.

Effects of homogenization pressure and sequence on textural and microstructural properties of milk-based creamy dessert

Effects of homogenization sequence (before or after heating) and homogenization pressure (0, 50, or 150 bar) were studied on the certain textural properties of milk-based creamy dessert including hardness, surface tension and syneresis. Also, the microstructure of the treatments was analyzed using scanning electron microscopy (SEM). Homogenization at 50 bar after heating led to the highest hardness, whilst unhomogenized and homogenized treatments at 150 bar before heating resulted in the lowest hardness.  Using pressure of 50 and 150 bar after heating led to the highest and lowest surface tension, respectively. While the highest syneresis was observed when unhomogenized treatment applied, the lowest syneresis was obtained using primarily the treatments with homogenization after heating and then the treatments with homogenization before heating. Finally, good correlation was observed between the textural and rheological results and the micrographs of microstructure obtained from SEM metho

A pilot study examining the safety and effectiveness of 8-weeks of early cardiac rehabilitation on physical function and psychological well-being in patients following aortic root replacement

AIM: To determine the effects of a structured, moderate-intensity, early cardiac rehabilitation (CR) program on physicalfunction and psychological wellbeing in patients following aortic root replacement.MATERIALS AND METHODS: Patients were randomly assigned to either an 8-week (24 sessions) cardiac rehabilitation(CR) program, 4 to 6 weeks after aortic root replacement using the Bentall procedure, or to an age- and sex-matched controlgroup undertaking no structured exercise. Physical function (via exercise treadmill test (ETT)) and psychological wellbeing(assessed via DASS-21 and SF36) were assessed before and following 8-weeks of CR.RESULTS: 30 patients (15 in the control (mean age: 37 ± 10 years) and 15 in the intervention group (mean age: 38 ± 11years)) completed the 8-week CR programme and no adverse events were reported over the intervention period. In theCR group, all sub-components of the SF-36 and DASS-21 increased (all P 0.05). A significant group-by-time interaction effect was evident for physicalfunction and all sub-components of the SF-36 and DASS-21 (all P < 0.05) highlighting significant improvements in outcomesin the CR group compared to controls.CONCLUSIONS: This small sample, aerobic-based, moderate-intensity CR is safe and effective, and can be tolerated only4–6 weeks after complex aortic root replacement surgery

Determination of some nutritional value and organoleptic properties in fruity teas

Fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. Recently, the worldwide researches related to fruity teas have been considerably developed. In this work, effects of fruit type (apple, quince and pear) and brewing time (10 or 20 min) on some nutritional properties (Mg, Fe and Ca contents, sugars and protein percent) as well as on the sensory attributes of final products were investigated. No chemical preservative, flavoring gents and colorants were added for preparation of the samples. At the end of 10 min brewing, the highest extraction rates of Mg and protein, Fe and sugars, and Ca were observed for pear, apple, and quince, respectively. At the end of 20 min brewing, the greatest extraction rates of Mg and protein, sugars, and Ca were related to the pear, apple, and quince, respectively. Increasing the time of brewing up to 10 min although did not noticeably affect the extraction rate of nutrients from dried fruits (especially for protein content), significantly influence the sensory characteristics (flavor and color) of final products; so that those prepared by 20 min brewing had higher acceptability. Among the fruity teas produced by 20 min brewing, apple had the best sensory acceptability from flavor and color points of view. After that, pear tea from taste and quince tea from color standpoints were realized as the best samples

Healthful characteristics of pennyroyal essential oil

Pennyroyal, an aromatic herb, is considered by food and medicine industries. It grows in different countries and provides various technological and functional properties. Essential oils (especially ‘Pulegune’) are the effective materials of pennyroyal that causes anti-microbial, anti-oxidant and aromatic properties. These essential oils have significant effects on preventing growth of several species of pathogenic and spoilage bacteria. Furthermore, these oils maintain food quality by preventing the oxidation of fatty acids and increasing product shelf life. Therefore, it seems that pennyroyal is an appropriate alternative for synthetic antioxidants. On the other hand, it can be used in treatment from medicinal point of view. Overall, pennyroyal essential oils are a good, natural and economical alternative for food and medicine industries. The present article focuses on the healthful and technological characteristics of pennyroyal essential oils

Development of Probiotic Apple Juice using Encapsulated Probiotics in Xanthan-Chitosan Based Hydrogels

Background and Objective: Non-dairy probiotic beverages such as fruit juices have gained attention for consumption due to the presence of vitamins, minerals, antioxidants and bioactive components that are pleasant for all age groups and do not contain allergens such as milk proteins and lactose. To exert their health benefits, probiotics should survive during food processing and storage as well as gastrointestinal tract. Incorporation of probiotics into fruit juices is more complex than dairy products because of their low pH. In this regard, encapsulation of probiotics using various hydrocolloids and suitable methods can protect probiotics from detrimental factors and improve their viability. Material and Methods: In the present study, Lactobacillus plantarum and Bifidobacterium bifidum were incorporated into apple juice and the physicochemical properties of fruit juice (pH, acidity, °Brix and color), the viability of probiotics and sensory characteristics of apple juices were investigated during 60 days storage at 4°C. Results and Conclusion: The results showed that both bacteria survived in encapsulated form until the end of storage. Apple juices with free probiotics had lower pH, °Brix and higher acidity compared to encapsulated bacteria. Sensory evaluation of samples revealed that apple juices with encapsulated probiotics received higher scores than free bacteria. It can be concluded that using xanthan-chitosan hydrogels can be used for an efficient encapsulation of probiotics and improve their survival during storage without adverse effects on sensory propertie

Utilization of membrane systems in beer processing

Beer is the most consumed beverage after tea, carbonates, milk and coffee in the world and it continues to be a popular drink. One of the important reason for its popularity is that beer is a drink with a pleasant flavor, an attractive color and also because of its clarity. So, Membrane separation technology has become widely used in the food processing industryto attain these characteristics.As advantages of membrane filtration are included maintainingdissolved macromolecules that give the beer its flavor and functional properties while causes removal of yeast cells and turbidity colloids and also, reducing the components that cause turbidity of the bottled beer.Because of the potential of cross-flow microfiltration as a separation method for brewery, it has been investigated in the many of recent studies. Clarification of rough beer (RB) and pasteurization of clarified beer (CB) are as an application of cross-flow microfiltration (CFMF) in brewery. An important limitation in the performance of membrane processes is the fouling mechanism and the general effect of these phenomena, known as concentration polarization have described briefly in this review article. Moreover, the influence of important parameters in the filtration process such as temperature, pressure,type of membrane, pore size and the use of stamped membrane have been discussed.