Organic Acid Content Research Articles

Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS).

Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in the food industry. Reusing whey can help minimize environmental impact and produce bio-preservatives for foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate the antimicrobial and physicochemical effect of CFS from Lactobacillus casei 21/1 produced in a conventional culture medium (MRS broth) and another medium using whey (WB medium) when applied in Mexican-style fresh cheese inoculated with several indicator bacteria (Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes). The CFSs (MRS or WB) were characterized for organic acids concentration, pH, and titratable acidity. By surface spreading, CFSs were tested on indicator bacteria inoculated in fresh cheese. Microbial counts were performed on inoculated cheeses during and after seven days of storage at 4 ± 1.0 °C. Moreover, pH and color were determined in cheeses with CFS treatment. Lactic and acetic acid were identified as the primary antimicrobial metabolites produced by the Lb. casei 21/1 fermentation in the food application. A longer storage time (7 days) led to significant reductions (p < 0.05) in the microbial population of the indicator bacteria inoculated in the cheese when it was treated with the CFSs (MRS or WB). S. enterica serovar Typhimurium was the most sensitive bacteria, decreasing 1.60 ± 0.04 log10 CFU/g with MRS-CFS, whereas WB-CFS reduced the microbial population of L. monocytogenes to 1.67 log10 CFU/g. E. coli and S. aureus were the most resistant at the end of storage. The cheese's pH with CFSs (MRS or WB) showed a significant reduction (p < 0.05) after CFS treatment, while the application of WB-CFS did not show greater differences in color (ΔE) compared with MRS-CFS. This study highlights the potential of CFS from Lb. casei 21/1 in the WB medium as an ecological bio-preservative for Mexican-style fresh cheese, aligning with the objectives of sustainable food production and guaranteeing food safety.

Physiological and Biochemical Alterations during the Germination of Aspergillus Niger Conidia

The provided analytical data pertains to the germination of Aspergillus niger van Tieghem spores, focusing on various components measured by dry weight. These components include sugars, organic acids, amino acids, proteins, and lipids. Additionally, indicators of spore activity, such as respiration and permeability changes, were assessed. It is noteworthy that A. niger spores do not initiate germination utilizing their internal reserves. The introduction of glucose triggers heightened oxygen consumption and an increase in the overall concentration of organic acids. The initial 3-hour germination period is characterized by an augmentation in protein synthesis, along with a reduction in free amino acid concentration, which suggests the synthesis of proteins to facilitate germination. Furthermore, changes in permeability are observed to influence the release of various substances from the germinating spores. Significant alterations occur in the concentration of free sterols and the sterol-to-lipid ratio in germinating A. niger spores. During the early stages of germination, there is extensive degradation of phospholipids, particularly phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and their lyso-derivatives. However, these phospholipids are subsequently resynthesized in the later stages of germination. Regarding nonpolar lipids in A. niger spores, they consist primarily of hydrocarbons, triglycerides, fatty acids, sterol esters, and free sterols. Notably, the content of free sterols increases while the content of hydrocarbons decreases during the germination process in A. niger spores.

Influence of roasting levels on chemical composition and sensory quality of Arabica and Robusta coffee: A comparative study

This study investigated the impact of roasting profiles on the chemical and sensory characteristics of coffee beans (C. canephora and C. arabica). Different roasting times and temperatures were analyzed to understand their influence on physicochemical properties, concentrations of sugars, organic acids, and melanoidins. The research aimed to associate chemical compositions with sensory characteristics to identify roasting profiles resulting in more appreciated coffees. Results revealed connections between sugars, organic acids, and melanoidins with specific roasting profiles. Succinic acid showed the highest concentration in C. canephora at 210 °C/11.01 min, along with the highest concentrations of organic acids in that roasting profile and species. Fructose reached its highest concentration in the 210 °C/11.01 min roast, along with the highest melanoidin content. Spectral analyses highlighted bands associated with chlorogenic acids, lipids, and carbohydrates in coffee. Expert sensory evaluation indicated significant differences, with arabica coffee being more positively evaluated than C. canephora, especially in the roasting profiles at 135 °C/20.20 min and 230 °C/17.43 min. Consumer evaluation also revealed discrepancies in perceptions of acidity, sweetness, aroma, flavor, and overall impression between varieties and roasting profiles. C. arabica received higher scores in the overall impression, except in the 230 °C/17.43 min roasting profile, which showed no significant differences between species. Principal Component Analysis (PCA) contributed to understanding the relationship between coffee species, roasting profiles, and sensory attributes. This analysis allowed for the visualization of sample clusters and the identification of key influences on data variations, explaining 60.3 % of the variation present in the samples.

Based on HPLC and HS-GC-IMS Techniques, the Changes in the Internal Chemical Components of Schisandra chinensis (Turcz.) Baill. Fruit at Different Harvesting Periods Were Analyzed.

Schisandra chinensis, as a traditional Chinese herbal medicine, has clear pharmacological effects such as treating asthma, protecting nerves and blood vessels, and having anti-inflammatory properties. Although the Schisandra chinensis fruit contain multiple active components, the lignans have been widely studied as the primary pharmacologically active compound. The volatile chemical components of Schisandra chinensis include a large amount of terpenes, which have been proven to have broad pharmacological activities. However, when to harvest to ensure the highest accumulation of pharmacologically active components in Schisandra chinensis fruits is a critical issue. The Schisandra chinensis fruit trees in the resource nursery were all planted in 2019 and began bearing fruit in 2021. Their nutritional status and tree vigor remain consistently good. The content of lignans and organic acids in the fruits of Schisandra chinensis over seven different harvest periods was tested, and the results of high-performance liquid chromatography (HPLC) indicated that the lignan content was higher, at 35 mg/g, in late July, and the organic acid content was higher, at 72.34 mg/g, in early September. If lignans and organic acids are to be selected as raw materials for pharmacological development, the harvest can be carried out at this stage. Using HS-GC-IMS technology, a total of 67 volatile flavor substances were detected, and the fingerprint of the volatile flavor substances in the different picking periods was established. It was shown by the results that the content of volatile flavor substances was the highest in early August, and 16 flavor substances were selected by odor activity value (OAV). The variable importance in projection (VIP) values of 16 substances were further screened, and terpinolene was identified as the key volatile flavor substance that caused the aroma characteristics of Schisandra chinensis fruit at different harvesting periods. If the aroma component content of Schisandra chinensis fruit is planned to be used as raw material for development and utilization, then early August, when the aroma component content is higher, should be chosen as the time for harvest. This study provides a theoretical basis for the suitable harvesting time of Schisandra chinensis for different uses, and promotes the high-quality development of the Schisandra chinensis industry.

Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl

The defects of quality and taste caused by the partial substitution of NaCl by KCl limit the widespread use of KCl as salt substitute in fermented sausages. The objective of this study was to investigate the compensative role of four autochthonous lactic acid bacteria (LAB) strains, including Latilactobacillus curvatus, Latilactobacillus sakei, Weissella hellenica, and Lactiplantibacillus plantarum, in the physicochemical properties and taste profiles of the dry sausages with 40% substitution of NaCl by KCl. The results demonstrated that LAB inoculated reduced the pH, moisture content, and water activity and increased the organic acid contents and certain free amino acid (FAA) contents (P < 0.05). Higher contents of total acids was detected in the L. curvatus-inoculated and L. sakei-inoculated sausages (P < 0.05). Sweet FAAs contents in L. sakei-inoculated sausages increased by 36.90% and bitter FAAs contents decreased by 18.18%. According to the results of the electronic tongue, the sausage inoculated with L. sakei reduced the response value of bitterness by 5.7% (P < 0.05) and exhibited the most similar overall taste profile to traditional sausages. Overall, L. sakei could be used as a potential starter culture to enhance the physicochemical and compensate for the flavour deficiencies of NaCl-substituted dry sausages.

A TGA-FTIR study on the pyrolysis of oil-based drilling cuttings and the influence of its solids on pyrolysis characteristics

During the drilling process in oil and gas fields, rock cuttings and other solid impurities are returned to the wellhead along with oil-based drilling fluids, forming oil-based drill cuttings. Organic pollutants in oil-based drill cuttings can be removed through pyrolysis. Although there has been some research on the pyrolysis of oil-based drilling cuttings, there is little analysis of the impact of rock-solid impurities in oil-based drill cuttings on the pyrolysis of organic components. Therefore, in this study, thermogravimetry coupled with infrared spectroscopy was used to analyze the pyrolysis characteristics of oil-based drill cuttings, exploring the major volatile components at different pyrolysis temperatures. Meanwhile, the oil and solids in oil-based drilling cuttings were separated by Soxhlet extraction, and the influence of solids on pyrolysis characteristics was studied. The results showed that the average pyrolysis activation energy and pre-exponential factor of the main pyrolysis stage of oil-based drill cuttings obtained by the FWO method were 50.6 KJ/mol and 3.951×104 s−1, respectively, while those of the separated residual oil were 84.7 KJ/mol and 2.905×109 s−1, respectively. This indicates that solids in oil-based drilling cuttings is increasing the mass loss rate during pyrolysis. The difference in pyrolysis kinetics between oil-based drilling cuttings and residual oil indicates that the solid in oil-based rock cuttings provides a surface for the reaction, which provides a reaction site for the decomposition of hydrocarbons to produce lighter volatile hydrocarbons. Additionally, the results of infrared spectroscopy indicated that the volatile products of the pyrolysis of oil-based drilling cuttings include CH4, CO, CO2, H2O, aldehydes, organic acids, etc. CH4 is the main product of the first weight loss stage, mainly released between 150°C and 200°C. With the increase in temperature, the concentrations of H2O, CO2, aldehydes, and organic acids gradually increased. At 600°C, the maximum concentration of CO2 release occurred, and the release of CO2 was the main reason for the third-stage weight loss in the pyrolysis of oil-based drilling cuttings

High extraction and excellent anti-UV and anti-oxidant proprieties of lignin from Reseda Luteola L. waste by organosolv process

Lignin is an abundant natural biopolymer found in plant cell walls. Lignin can come from tinctorial plants, whose residual biomass after dye extraction was typically discarded as waste. The main objective of this study was to extract lignin from the residual biomass of Reseda luteola L. using an organosolv process and to optimize the extraction conditions. The extracted lignin was characterized, and its potential applications as an antimicrobial, anti-oxidant, and anti-UV agent were investigated. Response surface methodology based on a Box-Behnken design was employed to optimize the lignin extraction conditions (organic acid concentration, material-to-liquid ratio, extraction time). The extracted lignin was comprehensively characterized using NMR, FTIR, XRD, SEM-EDX, TGA, DSC, and UV–Vis techniques. The optimal extraction conditions yielded a remarkably high lignin recovery of 62.41 % from the plant waste, which was rarely achieved for non-wood plants in previous works. The extracted lignin exhibited excellent thermal stability and radical scavenging anti-oxidant activity but no significant antimicrobial effects. Treating wool fabrics with lignin nanoparticles substantially enhanced UV protection from the “good” to “excellent” category based on the UPF rating. This sustainable valorization approach converted abundant tinctorial plant waste into high-purity lignin with promising anti-oxidant and UV-blocking properties suitable for various applications.

Analysis of Ethylene Signal Regulating Sucrose Metabolism in Strawberry Fruits Based on RNA-seq.

Ethylene is a key hormone that regulates the maturation and quality formation of horticultural crops, but its effects on non-respiratory climacteric fruits such as strawberries are not yet clear. In this study, strawberry fruits were treated with exogenous ethephon (ETH) and 1-methylcyclopropene (1-MCP). It was found that ETH treatment increased the soluble solids and anthocyanin content of the fruits, reduced hardness, and decreased organic acid content, while 1-MCP treatment inhibited these processes. Transcriptome analysis revealed that differentially expressed genes (DEGs) were enriched in the starch-sucrose metabolism pathway. qRT-PCR results further showed significant changes in the expression levels of sucrose metabolism genes, confirming the influence of ethylene signals on soluble sugar accumulation during strawberry fruit development. This study elucidates the quality changes and molecular mechanisms of ethylene signal in the development of strawberry fruits, providing some key targets and theoretical support for guiding strawberry cultivation and variety improvement.

Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste.

Chili bean paste is a traditional flavor sauce, and its flavor compounds are closely related to its microflora. This study focused on investigating the content of bioactive compounds, flavor compounds, and microbial communities during the post-ripening fermentation of chili bean paste, aiming to provide a reference for improving the flavor of chili bean paste by regulating microorganisms. Compared to no post-ripening fermentation, the content of organic acids increased significantly (p < 0.05), especially that of citric acid (1.51 times). Glutamic acid (Glu) was the most abundant of the 17 free amino acids at 4.0 mg/g. The aroma profiles of the samples were significantly influenced by fifteen of the analyzed volatile compounds, especially methyl salicylate, methyl caproate, and 2-octanol (ROAV > 1). Latilactobacillus (27.45%) and Pseudomonas (9.01%) were the dominant bacterial genera, and Starmerella (32.95%) and Pichia (17.01%) were the dominant fungal genera. Weissella, Lacticaseibacillus, Pichia, and Kazachstania had positive effects on volatile flavoring compounds, which enriched the texture and flavor of the chili bean paste. Therefore, the microbial-community activity during the post-ripening fermentation is the key to enhance the flavor quality of the product.

Dynamics of Water-Soluble Metals in Soil Moistened with Citrus Wastewaters Depends on Soil Reaction and Organic Acids

The demand for water for civil and industrial use is diminishing the availability of such a valuable environmental resource for agricultural purposes. Thus, for the next generation, it is imperative to find alternative water sources for crop irrigation. The citrus agroindustry utilizes a large amount of water for processing fruit (e.g., essential oil extraction, fruit washing). Wastewaters produced by citrus industry (CWWs) are rich in organic matter and mineral nutrients, thus making them potentially usable for crop irrigation. Conversely, due to their high content of organic acids and low pH, they may increase the availability of soluble metals, in the form of both plant nutrients and contaminants. The aim of this study was to evaluate the effect of CWWs on the dynamics of soil water-soluble metals and pH. To this end, CWWs from the processing of lemons, oranges, and tangerines at three different doses were used. CWWs were analyzed to investigate type and amount of organic acids. Soil water-soluble metals (Na, Mg, Al, K, Ca, Fe, Co, Ni, Cu, Zn, and Cd) and pH were determined at days 1, 3, 7, 21, and 28 after the addition of CWWs. Citric, ascorbic, oxalic, tartaric, acetic, and malic acids were found in CWWs, with citric acid being two orders of magnitude more concentrated than the other acids. After the addition of CWWs, soil pH promptly decreased from 7.2 to at least 5.3 depending on the type and concentration of CWWs. Concurrently, the concentration of almost all investigated metals sharply increased within 7 days after the addition of CWWs. Then, it decreased, reaching values similar to that of the control. The increase in metals availability as a consequence of pH decrease was ascribed to different causes: the exchange reaction between H+ and cations adsorbed onto colloid surfaces, the addition of organic matter by CWWs that stimulated microbial activity, and the quantity and type of organic acids added via CWWs. In conclusion, the obtained results suggest that the use of citrus wastewater for irrigation purposes could be a valid solution, with them being rich in plant nutrients and easily mobilized elements such as Ca, Mg, K, and Na. Further research is needed to refine the understanding of the impact of CWWs in the long term and to develop targeted strategies for managing industrial wastewater in agriculture.

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae Co-Fermentation on the Physicochemical and Flavor Compounds of Huaniu Apple Cider.

The effects of different fermentation methods utilizing Torulaspora delbrueckii 1004 and Saccharomyces cerevisiae 32169 on the physicochemical properties, organic acid content, polyphenol and flavonoid concentrations, antioxidant activity, and volatile aroma compounds of Huaniu apple cider were investigated in this study. Employing methods of single inoculation, co-inoculation, and sequential inoculation, it was found that sequential fermentation exhibited strong fermentative power in the initial stages, effectively reducing the content of soluble solids and achieving a balanced composition of malic, succinic, and citric acids while maintaining a lower titratable acidity. Sequential inoculation was observed to significantly enhance the total polyphenols and flavonoids, as well as the antioxidant capacity (p < 0.05). Specifically, in the synthesis of volatile aroma compounds, sequential inoculation significantly enhanced the richness and diversity of the Huaniu apple cider's aromas, particularly in terms of the concentration of ester compounds (p < 0.05). Principal component analysis further confirmed the superiority of sequential inoculation in terms of aroma component diversity and richness. The findings of this study suggest that sequential inoculation of fermentation with non-Saccharomyces and S. cerevisiae is an effective strategy for optimizing the flavor characteristics of Huaniu apple cider, offering valuable theoretical support and practical guidance for enhancing cider quality and fostering the development of new products.

Optimization of sensory properties of ultrasound-treated strawberry vinegar

Vinegar is renowned for its benefits to human health due to the presence of antioxidants and bioactive components. Firstly, this study optimized the production conditions of ultrasound-treated strawberry vinegar (UT-SV), known for its high consumer appeal. The sensory properties of UT-SV were optimized by response surface methodology (RSM) to create the most appreciated strawberry vinegar. Secondly, various quality parameters of conventional strawberry vinegar (C-SV), UT-SV, and thermally pasteurized strawberry vinegar (P-SV) samples were compared. RSM was employed to craft the best strawberry vinegar based on consumers ratings of UT-SV. Sensory characteristics, bioactive values, phenolic contents, and organic acid contents of C-SV, UT-SV, and P-SV samples were assessed. Through optimization, the ultrasound parameters of the independent variables were determined as 5.3 min and 65.5 % amplitude. The RSM modeling levels exhibited high agreement with pungent sensation at 98.06 %, aromatic intensity at 98.98 %, gustatory impression at 99.17 %, and general appreciation at 99.26 %, respectively. Bioactive components in UT-SV samples increased after ultrasound treatment compared to C-SV and P-SV samples. Additionally, the amount of malic acid, lactic acid, and oxalic acid increased after ultrasound treatment compared to C-SV samples. Ultimately, UT-SV with high organoleptic properties was achieved. The ultrasound treatment positively impacted the bioactive values, phenolic and organic acid content, leading to the development of a new and healthy product.

The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography–mass spectrometry. Non-spreading green tea contained higher concentrations of catechins and flavonoid glycosides, but lower concentrations of amino acids, caffeine, and theaflavins. Non-rolling green teas with a straight appearance contained higher concentrations of flavonoid glycosides and theaflavins. In contrast, leaf-rolling green teas contained much lower concentrations of flavonoid glycosides and catechins. These seven green tea qualities all decreased following prolonged storage, concurrent with increasing concentrations of proanthocyanidins, catechins dimers, theaflavins, and organic acids. The leaf-rolling green teas exhibited reduced levels of deterioration during storage in terms of their nonvolatile profile and sensory quality. Findings show that moderate destruction on tea leaves during green tea processing is beneficial to both tea flavor and quality maintenance during storage.

Composite ultrathin membranes for clarification and primary recovery of biobased itaconic acid from fermentation broths

Itaconic acid is a biobased organic acid with clear potential to become a relevant renewable building-block chemical. However, to compete with petrochemical processes, the production cost of biobased processes, particularly the downstream processing contribution, needs to be reduced. In this work, composite membranes comprising ultrathin films of crosslinked poly[(o-cresyl glycidyl ether)-co-formaldehyde] and branched polyethyleneimine on mixed cellulose ester supports were developed for application in the primary recovery of itaconic acid from fermentation broths. In contrast to commercial and literature-reported counterparts, these membranes exhibit low itaconic acid rejections over a wide range of pH, ionic strength, organic acid concentration and operating pressure. Moreover, these membranes can efficiently recover itaconic acid from clarified fermentation broth as well as unclarified fermentation broth of Pichia pastoris cultivations, with average rejections below 15 % recorded over 8 h of operation. Lastly, the performance of these membranes was compared to literature-reported strategies for primary recovery of biobased organic acids. The efficient recovery of itaconic acid from unclarified fermentation broth opens the possibility to perform clarification and primary recovery simultaneously, thus simplifying the downstream processing of biobased itaconic acid considerably.

Effects of Active Ingredients in Alcoholic Beverages and Their De-Alcoholized Counterparts on High-Fat Diet Bees: A Comparative Study.

The mechanisms by which alcohol, alcoholic beverages, and their de-alcoholized derivatives affect animal physiology, metabolism, and gut microbiota have not yet been clarified. The polyphenol, monosaccharide, amino acid, and organic acid contents of four common alcoholic beverages (Chinese Baijiu, beer, Chinese Huangjiu, and wine) and their de-alcoholized counterparts were analyzed. The research further explored how these alcoholic beverages and their non-alcoholic versions affect obesity and gut microbiota, using a high-fat diet bee model created with 2% palm oil (PO). The results showed that wine, possessing the highest polyphenol content, and its de-alcoholized form, particularly when diluted five-fold (WDX5), markedly improved the health markers of PO-fed bees, including weight, triglycerides, and total cholesterol levels in blood lymphocytes. WDX5 treatment notably increased the presence of beneficial microbes such as Bartonella, Gilliamella, and Bifidobacterium, while decreasing Bombilactobacillus abundance. Moreover, WDX5 was found to closely resemble sucrose water (SUC) in terms of gut microbial function, significantly boosting short-chain fatty acids, lipopolysaccharide metabolism, and associated enzymatic pathways, thereby favorably affecting metabolic regulation and gut microbiota stability in bees.

The effect of methylene blue on stearic acid-aged quartz/CO2/brine wettability: Implications for CO2 geo-storage

Carbon dioxide sequestration in geological formations has been proposed as a promising solution to reach net zero carbon emissions but the success of underground CO2 storage in sandstone formations depends on the brine/CO2 wettability of sandstone. Research evidence showed that natural geological formation is hydrophobic even in the presence of minute concentration of inherent organic acids. This study investigates the effect of methylene blue (MB) on CO2 wettability of organic-acid contaminated quartz through the tilted plate contact angle measurement method. Pure quartz substrates were aged in a stearic acid/n-decane solution for one week and subsequently modified with different concentrations of MB (ranging from 10 to 100 mg/L) at a temperature of 60 °C. Advancing (θa) and receding (θr) contact angles were measured under varying conditions of temperature (25 °C and 50 °C), pressure (ranging from 10 to 20 MPa), and salinity (0–0.3 M). The experimental results indicate that pure quartz, when aged in a stearic acid solution, becomes CO2-wet at all temperature, pressure, and salinity conditions. However, at any physio-thermal condition, the wettability of the quartz surfaces was reversed when treated with different concentrations of MB, transitioning to a water-wet state. The findings of this research demonstrate the potential of MB to modify the wetting behaviour of quartz surfaces and enhance CO2 residual trapping in sandstone formations.

Dynamic changes of physicochemical parameters, antioxidant activity, organic acids, polyphenols, and volatile components in prune vinegar during fermentation

To investigate the quality variations of prune vinegar during fermentation, multivariate statistical analysis (MSA) was used in conjunction with high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results showed that the pH decreased slightly, there was a rapid decline in sugar content, and a gradual increase in total acid content, which achieved stabilization at 3.68 g/100 mL. The content of organic acid increased, while the total phenol content decreased. The total flavonoid content did not change significantly. Furthermore, the antioxidant capacity initially decreased and then increased. Prune vinegar contains important phenolics such as rutin, resveratrol, salicylic acid, trans-ferulic acid, and (+)-catechin. In addition, the flavor of prune fruit vinegar underwent changes during the fermentation process. During the fermentation of fruit vinegar, large quantities of 2,3-butanediol, glacial acetic acid, nonanoic acid, ethyl acetate, ethyl heptanoate, ethyl caproate, and linalool were produced. These compounds give prune vinegar its distinctive fruity and floral aroma. This study provided a comprehensive framework for the efficient processing of prunes and a strategy for enhancing the quality characteristics of prune vinegar or other fermented products.

Improvement pre-treatment technology of meat for the preparation in restaurants

The article examines the issue of the use of local and tropical raw materials, and spices in the technology of pre-processing of meat, and the quality and safety indicators of meat semi-finished products in the process of technological processing. The use of pineapple juice in pickling technology makes it possible to break down proteins and fats due to the enzyme bromelain, which destroys pathogenic bacteria in the intestine; promotes muscle relaxation, and relieves spasms. In addition, the juice of these tropical fruits is rich in vitamin C, beta-carotene, vitamins A, PP, and group B. Of the minerals, it contains the most potassium and sodium, calcium, magnesium, phosphorus, and iron. The most attractive substance included in the composition of pineapple juice is considered to be plum berries rich in organic acids, such as citric and malic, contain vitamins of group B, as well as PP, A, and E, a small content of ascorbic acid and pectin. Regarding the use of cherry juice in pickling technology, its value lies in the high content of organic acids and sugars, tannins, dietary fibers and pectin, vitamins A, E, C, PP, B vitamins, calcium, potassium, sodium, magnesium, phosphorus, iron Cherry juice is the most useful and valuable, the level of nutrients and antioxidants in it is much higher than in the juices of other fruits and berries. Dark berries are especially rich in useful substances and vitamins. The chemical composition of fruit raw materials makes it possible to predict that the selected juices have preservative and antioxidant properties and therefore can be effective components of marinades for meat semi-finished products. The purpose of the work is to study the influence of pickling on the quality and safety indicators of meat semi-finished products in the process of technological processing using local and tropical berries, and spicy plants. 10 different versions of compositions for marinating pork have been developed. In the course of experimental research, marinade formulations and the duration of the marinating process were established, which provided the best taste qualities of the finished product. It was determined that the greatest loss of proteins was observed in the control sample with acetic acid, and the lowest in samples with marinade based on undiluted juices. In the samples of semi-finished products based on diluted juices, protein loss is lower than in the control, which ensures a higher biological value of products from them. The moisture content increases in all pickled semi-finished products, the intensity of the process depends on the concentration of fruit juices in the marinades.

Metagenomic analysis, safety aspects, and antioxidant potential of kombucha beverage produced from telang flower (Clitoria ternatea L.) tea

Public interest and consumption of kombucha are expected to continue to increase. Nowadays, kombucha is not only made from tea leaves but can also be made from edible flowers, such as the Telang flower. Therefore, it is essential to explore the microbiological potential, safety aspects, and antioxidant potential of Telang kombucha. This research aims to observe the microbial ecology of SCOBY using metagenomic analysis, assess the safety aspects, and analyze the antioxidant compounds of Telang kombucha. Metagenomic analysis was conducted on SCOBY and Telang flower kombucha using the Illumina NGS Platform. The safety aspects observed include microbiological safety, organic acid content, heavy metal contamination, pH, and alcohol as hazards point for kombucha safety. Anthocyanin, phenol, polyphenol compound, and antioxidant activity were analyzed to determine antioxidant potential. The results are presented descriptively. No pathogenic bacteria or heavy metal contaminants were detected in Telang flower kombucha. The contents of acetic acid and lactic acid are within normal limits. The degree of acidity falls within the standard value range. Telang flower kombucha is halal, with an alcohol content of 0.16%. Metagenomic results indicate that acetic acid bacteria dominate over lactic acid bacteria, with Komagataeibacter and Dekkera bruxelensis being the most prevalent bacteria in SCOBY and yeast species in kombucha, respectively. The fermentation process in making kombucha increases the antioxidant compounds and antioxidant activity. Telang flower kombucha is safe to consume, offering various bacteria, yeast, and antioxidant potential, and can serve as an alternative functional beverage for health.

An evaluation of the effectiveness of sumac and molasses as additives for alfalfa silage: Influence on nutrient composition, in vitro degradabilityandfermentation quality.

This study investigated the effects of sumac and molasses on nutrient composition, in vitro degradabilityandfermentation quality of alfalfa silage. Alfalfa was ensiled in quadruplicate in vacuum jars untreated group (A) or after the following treatments: sumac group at 10% (AS), molasses group at 5% (AM), and sumac (10%) and molasses (5%) group (ASM). Silos (n = 64) were stored for 0, 21, 45or 60 days. The results showed that dry matter (DM) contents of the AS, AMandASM groups were statistically higher than the control group (p < 0.001). Only on the 21st day of fermentation the crude ash content of the AS group was found to be significantly higher than the other groups (p < 0.05). In vitro, DM and organic matterdegradation values of the AMS group increased significantly (p < 0.001). A significant decrease in alfalfa silage's pH values was determined with sumac and molasses additives (p < 0.001). The ammonia nitrogen (NH3-N) values of the control, AS, AMandASM groups at Day 60 were determined as 9.08%, 7.22%, 7.00%and 6.81%respectively (p < 0.05). The water-soluble carbohydrate (WSC) values of all groups on the 60th day were significantly decreased compared to the 0th day (p < 0.001). When the groups were evaluated within themselves, there was a statistically significant difference between the 0th and 60th day lactic acid values. The acetic acid content of the A group on the 60th day was found to be significantly higher than the other groups (p < 0.01). There was a significant decrease in propionic acid levels on Days 21, 45and60 compared to Day 0 of fermentation (p < 0.001). The highest butyric acid (BA) level was determined in the A group on the 21st, 45thand60th days of fermentation (p < 0.05). In conclusion, sumac prevents proteolysis depending on its tannin content. It improves silage fermentation positively thanks to its organic acid content, while the molasses additive is effective in silage fermentation, mainly depending on the WSC level. However, it was determined that neither additive could reduce the silage pH to the appropriate value ranges due to the low doses, and they could not mainly prevent the formation of BA.