Days Of Storage Period Research Articles

Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage

The combination of multiple strains and multiple species in lactic acid bacteria-based fermented milk offers the potential for nutritional and sensory attributes, making it an attractive option for developing high-quality and health-promoting probiotic yoghurt-like fermented milk products. In the present study, four combinations of yoghurt-like fermented milk samples: Sample 1 (Control), Sample 2 (Lactobacillus desidiosus), Sample 3 (Lactobacillus fermentum), and Sample 4 (Lactobacillus desidiosus and Lactobacillus fermentum) were developed. Proximate composition (moisture, ash, protein, fat, carbohydrate), physicochemical (pH, titratable acidity, syneresis, total soluble sloid), microbiological (Lactobacillus bacteria, yeast and mold, and coliform bacteria), and sensory properties (color, flavor, texture, taste, and overall acceptability) were assessed under refrigerator conditions (4 °C) from 0 to 28 days of storage period. Proximate composition differed significantly (p < 0.05) among samples for moisture (49.34–79.32%), ash (1.14–0.31%), protein (3.72–3.21%), fat (11.23–5.62%), and carbohydrate (33.11–12.98%). Yoghurt-like fermented milk containing Lactobacillus desidiosus as single or in combination with Lactobacillus fermentum resulted in reduced pH levels (6.02–3.49), total soluble solid (41.66–24.66%) and increased syneresis (30.04–65.52%), titratable acidity content (0.42–1.62%). Single or combination of Lactobacillus desidiosus and Lactobacillus fermentum significantly (p < 0.05) reduced Lactobacillus bacteria (8.17–6.01 Log CFU/g), yeast, and mold (1.45–1.19 Log CFU/g). Additionally, none of the samples of probiotic yoghurt-like fermented milk showed any detectable coliform count, indicating the possibility of prolonging the shelf life. The sample prepared by Lactobacillus desidiosus had the highest sensory ranking (8.10) at day 0 and during storage than other samples. In conclusion, the inclusion of Lactobacillus desidiosus and Lactobacillus fermentum strains in the composition of production starter cultures holds great promise. The utilization of these enriched starter cultures enables the production of healthy food products that maintain their quality throughout the entire storage period.

Assessment of Microbial and Physicochemical Properties of Pasta Prepared Using Buckwheat, Chickpea Flour

Pasta is a sustainable product that improves the nutritional quality of food pyramids. The present study focused on innovative approaches for pasta preparation, with a particular emphasis on the utilization of alternative ingredients and different packaging materials. The pasta using buckwheat and chickpea flour was prepared and analyzed with respect to storage and packaging conditions for optimal targeting cold pasta extrudates. Therefore, the developed pasta extrudates from buckwheat, chickpea and xanthan gum were packed in two different packaging materials viz; low density polypropylene (LDPE) and Aluminium laminate (AL) and kept under ambient and accelerated conditions for a storage period of 90 days. All the samples were evaluated for moisture content, free fatty acids, water activity (aw), sensory analysis and total plate count (TPC) in both the packaging materials. The results indicated the significant (p&lt;0.05) increase in moisture content from 5.71 % to 7.31 % in LDPE and 5.71 % to 6.35 % in Aluminium laminate (AL). Water activity also showed significant (p&lt;0.05) increase from 0.33 to 0.49 in LDPE and 0.33 to 0.47 in AL. The free fatty acids in prepared pasta resulted in increase during storage period of 90 days from 0.12-0.30 (%). However, total plate count of developed product did not show any microbial growth during storage period of 60 days, and there was slight increase in TPC on 90th day of storage period of 0.81 (cfu/g ×102) in LDPE and 0.52 (cfu/g ×102) in AL, which is consumer acceptable as per BIS. Thus, the buckwheat and chickpea flour incorporated with xanthan gum as additive can be used significantly for the preparation of pasta.

Influence of PET as single-use contact material on gloss and surface properties of chocolate

Polyethylene terephthalate (PET) is a commonly used polymer in many industry sectors including confectionery industry. In the latter, PET is utilized for single-use moulds for chocolate manufacturing. Despite the broad application of PET in these areas, information regarding its influence on chocolate gloss and surface properties is not available. Meanwhile, it is already well established that fat crystal modification influence these properties (including gloss) distinctly. To bridge this disparity, this study examined how amorphous and glycol-copolymerized PET sheets influence non-pre-crystallised and pre-crystallised dark chocolate properties throughout a 28-day storage period. Polymorphic properties of cocoa butter were analysed via DSC. Non-pre-crystallised and pre-crystallised chocolate surfaces were characterised regarding colour, gloss, polarity, adhesion, roughness, and topography. While pre-crystallised chocolate shows consistent results, non-pre-crystallised chocolate experiences considerable changes in surface properties due to fat crystal transitions during storage. The findings show that the polymorphic state had a major impact on chocolate surface properties. Furthermore, results demonstrated that the type of PET had a significant impact on chocolate surface properties as well. Pre-crystallised chocolate gloss was significantly impacted by the choice of PET contact material. As a result, pre-crystallised chocolates exhibited a larger tendency to gloss inhomogeneities following amorphous PET monolayer sheet contact.

Effects of lactic acid bacteria exposed to extreme conditions on yoghurt quality

In this study, two bacterial strains used in the production of yoghurt were subjected to three distinct stress conditions (low pressure, infrared light, and low pressure + infrared light) and then used as starter cultures for yoghurt production. The obtained results revealed that the bacterial stress response mechanisms, especially those of bacteria exposed to low pressure, positively affected the physicochemical, textural, and microbiological quality during storage of yoghurts produced with these bacteria. In addition, it was found that prolonging the exposure time to stress conditions increased this effect even more. The samples subjected to low pressure for 2 hours had the shortest fermentation time among all samples, while the samples subjected to infrared light for 2 hours had the longest fermentation time. Yoghurts produced with bacteria subjected to low pressure conditions had more organic acids and aroma components and less syneresis during storage compared to other samples. Furthermore, it was determined that yoghurt samples produced with bacteria exposed to stress conditions had higher L* and a* values, lower b* values, improved textural values, and higher bacterial counts during the 7-day storage period compared to control samples.

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides.

The utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications. The objective of this study was to investigate the interaction between sunflower wax (SW) and monoglycerides (MGs) in olive oil oleogels and assess their physical characteristics and storage stability. To achieve this, pure SW and a combination of SW with MGs in a 1:1 ratio were examined within a total concentration range of 6-12% w/w. The formed oleogels were characterized based on their microstructure, melting and crystallization properties, textural characteristics, and oxidative stability during storage. All the oleogels were self-standing, and, as the concentration increased, the hardness of the oleogels also increased. The crystals of SW oleogels were long needle-like, while the combination of SW and MGs led to the formation of crystal aggregates and rosette-like crystals. Differential scanning calorimetry and FTIR showed that the addition of MGs led to different crystal structures. The oxidation results revealed that oleogels had low peroxide and TBARS values throughout the 28-day storage period. These results provide useful insights about the utilization of SW and MGs oleogels for potential applications in the food industry.

Synergism of sonication and microwave on phytochemical and physicochemical capacity of sugarcane-mint blend juice

The sugarcane (Saccharum officinarum L.) juice, a beverage with fascinating track record of health promoting potential, loaded with phenolics, flavonoids, the bioactives, is capable of high antioxidant activities. The mint is a reliable herbal plant, with loads of phytochemicals and hundreds of food applications. However, sugarcane juice added with mint is normally consumed without any processing and preservation. Therefore, it is important to employ green processing technologies on sugarcane-mint juice blend, in order to process and preserve this nutritional juice with optimum retention of bioactives. In the current study sugarcane-mint blend juice was developed to study the synergistic effect of sonication (20 kHz, 70% amplitude, 5, 10 and 15 min) and microwave (90 °C, 400 W, 120 s) on pH, titratable acidity, total soluble solids (TSS), total phenolics (TPC), total flavonoids (TFC) and antioxidant activity of developed beverage, at 7 days interval, during 21 days of storage period. Increment in sonication time and advancement in storage days, both resulted in an increase in pH, and decrease in titratable acidity and TSS of blend juice. Sonication for 15 min along with microwave exhibited significant (p ≤ 0.05) results in terms of rise in TPC, TFC and antioxidant ability of blend juice, as compared to 10 and 5 min, sonication. Whereas, untreated juice samples exhibited significantly (p ≤ 0.05) less contents of TPC, TFC and antioxidant capacity, which were further significantly (p ≤ 0.05) decreased during 21 days of storage. Our results highlighted the significance of synergism of sonication and microwave in improvement of physicochemical and phytochemical quality of sugarcane-mint blend juice.

Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization

In the present study, we investigated the effects of sourdough on the staling rate of bread from the perspectives of starch retrogradation during storage and gluten depolymerization in bread dough. Three sourdough types, which were fermented using Weissella cibaria, Latilactobacillus sakei, and Fructilactobacillus sanfranciscensis strains, were added to bread dough at a 25% ratio. Compared with regular bread, sourdough bread (SDB) exhibited a lower hardness value and slower staling rate during a 7-day storage period. The relative crystallinities and enthalpies revealed that sourdough addition inhibited amylopectin recrystallization. Furthermore, sourdough-induced acid conditions promoted glutenin macropolymer depolymerization; and the dough containing sourdough (SD-D) showed a decrease in viscoelastic properties and changes on microstructure, reflecting a weakened gluten network structure. Among the three sourdough types, L. sakei-fermented sourdough exhibited the lowest staling rate; this might be owing to its higher gluten depolymerization degree, lower α-helix and intermolecular β-sheet contents, and decreased viscoelastic properties. Our study findings provide a theoretical basis for using sourdough fermentation with different strains to develop clean label bread and improve bread quality in the future.

The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés.

The present study aimed to evaluate the antioxidant capacity of ethanolic extracts from post-harvest sunflower and maize stalk residues, and their impact on the chemical composition, physicochemical parameters, lipid oxidative stability, microbiological properties, and sensory characteristics of pork liver pâtés over a 90-day storage period. Four formulations were prepared: a control group (CON), a batch with butylated hydroxytoluene as a synthetic antioxidant (BHT), 1% ethanolic extract from sunflower residues (SSRE), and 1% ethanolic extract from maize residues (MSRE). The MSRE had a higher total phenol content and showed better antioxidant activity relative to the SSRE (p < 0.01). The addition of SSRE decreased the lightness and increased the redness in the pork liver pâtés, with these pâtés showing the highest total color difference compared to the control (p < 0.01). The crop extracts increased the n-6 and total PUFA contents in pâtés and improved the PUFA/SFA ratio (p < 0.01). Formulations containing crop residue extracts showed higher TBARs and POV values than the control and BHT group (p < 0.01), indicating a pro-oxidant effect and accelerated lipid oxidation in pâtés during storage. As far as microbiological quality, the presence of crop residue extracts decreased the total viable count, lactic acid bacteria, and psychotropic aerobic bacteria (p < 0.01). The incorporation of crop extracts in the pork pâtés impaired their sensory quality, particularly color, odor, aroma, and flavor, and decreased their overall acceptability. These results indicated that, while the crop residue extracts were not as effective as synthetic antioxidants in preserving the lipid stability of pâtés, they demonstrated potential for enhancing the microbial quality of this type of meat product.

Hurdles Techniques (Combined Effects): A Novel Approach for Enhanced Broccoli Florets Stability, Quality, and Safety

This study demonstrates the changes in broccoli heads samples sensory, physicochemical, chemias blanching at 100 °C for 90 seconds, then dipping for 10 minutes in a coating solution concal, and microbial load after harvest. The samples were preserved using hurdles techniques such taining 0.15% potassium metabisulfite, 4% sodium chloride, 1% citric, 0.2% sodium benzoate and 1% chitosan. After coating samples were divided into two groups, one packaged using the aerobic method (A.P), and the other by vacuum method (V.P). Coated broccoli was stored at two conditions (ambient at 25 ± 3 °C and refrigeration at 4 ± 1 °C) for different period intervals. The control sample was blanched and packaged aerobically (uncoated). The combined treatments delayed the development loss of weight, titratable acid (TA), chlorophyll, and carotenoids, and prevented the growth of aerobic, anaerobic, psychrotrophic, coli form, mold, and yeast in the stored samples. Coated plus V.P. treatment demonstrated the highest weight, pigments, and TA values during storage. Further-more, it achieved the highest score in sensory evaluation after 50 and 240 days of both ambient and cold storage. Moreover, it inhibited the growth of tested microorganisms. So best treatment for the preservation of broccoli between 50 and 240 days of storage period was coated plus V.P. The combined technology application will lead to a safe product with optical shelf-life, improve microbial stability, and sensory quality. Thus, this technology is a technology that aims to improve the overall quality of food.

The impact of overnight lairage on meat quality and storage stability of pork loin.

Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.

Development of dietary fiber enriched chicken nugget using wheat bran

An experiment was conducted to find out the effect of different levels of wheat bran on the sensory, oxidative stability, physicochemical properties in different storage period of broiler meat nugget. For this purpose, nuggets were prepared in 3 different groups. They were T1 (chicken nugget incorporated with 0% wheat bran), T2 (chicken nugget incorporated with 5% wheat bran), T3 (chicken nugget incorporated with 10% wheat bran). All parameters were analyzed at 0th, 14th and 28th days. The sensory evaluation was evaluated at day one. The proximate composition of different nuggets was analyzed and highly significant differences were found in CP (%) and CF (%). Significantly, higher CF (%), Ash (%) were found in T3 , while CP (%) was significantly higher in T1. No significant differences were found in EE (%) and DM (%) among the treatments. Storage period had highly significant on CP only. CP (%) content is increased with increase of storage period. The surface color (CIE L*, a*, b*) of nugget samples were measured. Significantly, the highest lightness value was found in T1 and lowest value was found in T3 . Storage period had an effect on lightness value also. Increasing the storage value lightness decreased. Treatment had no effect on pH, but storage period had effect on pH. Significantly, lower pH was found in 14th days of storage period. During biochemical analysis, it was found that treatment had no effect on free fatty acid value (FFA) and per-oxide value (POV) but had effect on Thiobarbituric acid reactive substances (TBARS). However, storage period had effect on FFA, POV and TBARS value. Increasing the storage period FFA, POV and TBARS values increased. During sensory analysis, all parameters including overall acceptability did not differ among the treatments concluded that wheat bran up to 10% could be used in nugget preparation with no change in consumer acceptance.

Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions.

Olive and sunflower seeds are by-products generated in large amounts by the plant oil industry. The technological and biological properties of plant-based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. The present study evaluates the physical and oxidative stabilities of 50 g kg-1 fish oil-in-water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g kg-1 protein as natural emulsifiers. The goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin) and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7-day storage period. The plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil-in-water emulsions. The hydrolysates with degrees of hydrolysis (DH) of 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For example, the average D [2, 3] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4. The results of the present study support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil-in-water emulsions, providing both physical and chemical stability against lipid oxidation. © 2024 Society of Chemical Industry.

Preparation and characterization of carvacrol/ε-polylysine loaded antimicrobial nanobilayer emulsion and its application in mango preservation

Carvacrol is well-known natural antimicrobial compounds. However, its usage in fruit preservation is restricted owing to poor water solubility. Our study aims to address this limitation by combining carvacrol with whey protein isolate (WPI) to form nanoemulsion and enhancing antimicrobial properties and stability of nanoemulsion through ε-polylysine addition, thereby improving their application in fruit preservation. The results indicated that the nanoemulsion exhibited a double-layer structure. The physicochemical properties and storage stability were found to be favorable under the conditions of WPI (0.3 wt% v/v), Carvacrol (0.5 % v/v), and ε-polylysine (0.3 wt% v/v). In addition, the nanoemulsion had inhibitory effects on Staphylococcus aureus, Escherichia coli, and Aspergillus niger at concentrations of minimal inhibition concentration (32, 32, and 200 μg/mL, respectively). In addition, during a 7-day storage period, the nanoemulsion effectively preserved mangoes. Therefore, nanoemulsion could serve as a candidate for control of postharvest mangoes spoilage and extend its period of storage.

Bio-efficacy and Persistence of Inert Dust Formulations as Stored-grain Protectants against Sitophilus oryzae (L.)

&#x0D; &#x0D; &#x0D; Inert dust formulations of natural origin act as promising alternatives in controlling storage infestations caused by deleterious coleopteran insect pests. In that context, laboratory studies were conducted in order to evaluate the insecticidal activity, progeny inhibition and persistence of three commercially available dust formulations, namely, diatomaceous earth, zeolite and cloisite 20A against Sitophilus oryzae adults, a major coleopteran pest of stored grains, throughout 90 days of storage period. Adulticidal and persistence bioassays were conducted to evaluate the toxicity of binary combinations of inert dusts using their sub-lethal doses towards the test insect for 60 days of storage period. Further, ultrastructural architecture of the test insect pest species was examined via Field Emission Scanning Electron Microscopy (FE-SEM), and Energy Dispersive X-Ray Analysis (EDX) to study the uptake/penetration pattern of inert dust particles through the cuticular layers of target insect pest. All inert dust formulations exhibited very efficacious toxic and progeny inhibition activities and extraordinary mortality percentages irrespective of the inert dust used at the end of initial 30 day-long storage period. Thereafter, mortality percentages gradually declined with the progress of the storage time period, declining in the order of, diatomaceous earth&gt;zeolite&gt;cloisite 20A. All the dust formulations successfully inhibited the progeny production and the lowest average progeny production was recorded at the end of initial storage period. Progeny inhibition decreased with the progress of storage time. Binary combinations of inert dust formulations exhibited additive and antagonistic effects against S. oryzae and similarly, the mortality percentages gradually decreased with the prolongation of the storage period. The FE-SEM and EDX micrographs clearly indicated the presence of dust particles and the distribution of their constituting elements on the cuticular layer of the exposed insect pests with the appearances of abrasions and scratches that may have led to dehydration and eventual death of S. oryzae. Thus, findings of the present study suggest that, naturally-derived diatomaceous earth, zeolite and cloisite 20A can be used as eco-friendly means as stored grain protectants against S. oryzae populations successfully in the storage grain systems.&#x0D; Keywords: Sitophilus oryzae, Diatomaceous earth, Cloisite 20A, Zeolite&#x0D; &#x0D; &#x0D;

Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.

The global focus on incorporating natural ingredients into the diet for health improvement encompasses ω-3 polyunsaturated fatty acids (PUFAs) derived from plant sources, such as flaxseed oil. ω-3 PUFAs are susceptible to oxidation, but oil-in-water (O/W) emulsions can serve to protect PUFAs from this phenomenon. This study aimed to create O/W emulsions using flaxseed oil and either soy lecithin or Quillaja saponins, thickened with modified starch, while assessing their physical properties (oil droplet size, ζ-potential, and rheology) and physical stability. Emulsions with different oil concentrations (25% and 30% w/w) and oil-to-surfactant ratio (5:1 and 10:1) were fabricated using high-pressure homogenization (800 bar, five cycles). Moreover, emulsions were thickened with modified starch and their rheological properties were measured. The physical stability of all emulsions was assessed over a 7-day storage period using the TSI (Turbiscan Stability Index). Saponin-stabilized emulsions exhibited smaller droplet diameters (0.11-0.19 µm) compared to lecithin (0.40-1.30 µm), and an increase in surfactant concentration led to a reduction in droplet diameter. Both surfactants generated droplets with a high negative charge (-63 to -72 mV), but lecithin-stabilized emulsions showed greater negative charge, resulting in more intense electrostatic repulsion. Saponin-stabilized emulsions showed higher apparent viscosity (3.9-11.6 mPa·s) when compared to lecithin-stabilized ones (1.19-4.36 mPa·s). The addition of starch significantly increased the apparent viscosity of saponin-stabilized emulsions, rising from 11.6 mPa s to 2117 mPa s. Emulsions stabilized by saponin exhibited higher stability than those stabilized by lecithin. This study confirms that plant-based ingredients, particularly saponins and lecithin, effectively produce stable O/W emulsions with flaxseed oil, offering opportunities for creating natural ingredient-based food emulsions.

Quality attributes and shelf-life of freshly cut beef coated with waste feather keratin-ginger starch composite enriched with avocado peel polyphenolic-rich extract

The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4°C for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p&lt;0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p&lt;0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

Expression and characterization of β-1,3-1,4-glucanase of Aspergillus usamii in Escherichia coli and its application in sourdough bread making.

A β-1,3-1,4-glucanase gene (Auglu12A) from Aspergillus usamii was successfully expressed in Escherichia coli BL21(DE3). The recombinant enzyme, reAuglu12A was efficiently purified using the one-step nickel-nitrilotriacetic acid affinity chromatography. The specific activity of reAuglu12A was 694.8U/mg, with an optimal temperature of 55°C and pH of 5.0. The reAuglu12A exhibited stability at temperatures up to 60°C and within the pH range of 4.0-5.5. The reAuglu12A hydrolytic activity was increased in the presence of metal ions, especially K+ and Na+ , whereas it exhibited a Km and Vmax of 8.35mg/mL and 1254.02µmol/min/mg, respectively, toward barley β-glucan at pH 5.0 and 55°C. The addition of reAuglu12A significantly increased the specific volume (p<0.05) and reduced crumb firmness and chewiness (p<0.05) of wheat-barley sourdough bread during a 7-day storage period compared to the control. Overall, the quality of wheat-barley sourdough bread was improved after incorporation of reAuglu12A (especially at 3000U/300g). These changes were attributed to the synergistic effect of acidification by sourdough and its metabolites which provided a conducive environment for the optimal action of reAuglu12A in the degradation of β-glucans of barley flour in sourdough. This stabilized the dough structure, thereby enhancing the quality, texture, and shelf life of the bread. These findings suggest that reAuglu12A holds promise as a candidate for β-glucanase application in the baking industry.

Application of sodium alginate-based edible coating with citric acid to improve the safety and quality of fresh-cut melon (Cucumis melo L.) during cold storage.

The safety and quality of fresh-cut melons is reduced by a series of decay processes by enzymatic browning and microbial contamination. This study aimed to assess the impact of a 2% sodium alginate-based edible coating (ALC) combined with different concentrations of citric acid (CA; 0.5%, 1%, 2%, and 3%) on the microbial safety and physical quality of fresh-cut melons during a 7-day storage period at 10°C. The findings revealed that the combination of ALC and 3% CA was successful in preventing the growth of pathogenic bacteria (Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus) and natural microflora on fresh-cut melons during storage. In addition, treating fresh-cut melons with ALC containing 3% CA improved their quality by reducing browning and softening during storage at 10°C. Based on these findings, it can be concluded that using ALC with 3% CA is an effective method to improve the safety and quality of fresh-cut melons.

Effect of Different Air Oven Temperatures on Chemical, Physical, and Microbial Properties of Dried Bio-Yoghurt Product

The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yoghurt at 40–60 °C decreased the number of probiotic starter bacteria in dried yoghurt products compared to fresh bio-yoghurt. The dried yoghurt’s moisture, protein, fat, carbohydrate, and ash contents were 4.16–4.55%, 38.22–40.02%, 1.33–1.43%, 47.94–49.45%, and 6.37–6.55%, respectively. The pH and total acidity levels of dried yoghurt were within acceptable ranges at various temperatures and storage durations. At different temperatures, the viscosity values of the products decreased by 620–550 cp; however, the hygroscopicity values remained constant. During a 90-day storage period, the dried yoghurt product’s physical, chemical, and microbiological characteristics remained within acceptable levels. Using a drying temperature of 40–50 °C kept the number of live bacteria below acceptable ranges during storage periods. Lactobacillus acidophilus counts were 6.75 and 6.70 log CFU/g, respectively, whereas Bifidobacterium bifidum numbers were 6.66 and 6.08 log CFU/g, respectively. In conclusion, drying bio-yoghurt in an air oven at 40–50 °C provided a dried product with a high number of viable probiotic bacteria and satisfactory physicochemical characteristics after 3 months.

Survivability and behavior of probiotic bacteria encapsulated by internal gelation in non-dairy matrix and In Vitro GIT conditions.

The primary objective of this investigation was to assess the viability of free and encapsulated Lactobacillus plantarum probiotics in mango juice and under simulated gastrointestinal conditions. Specifically, the probiotics were encapsulated using sodium alginate and alginate-soy protein isolate through the internal gelation method, and the obtained probiotics were characterized for various attributes. Both free and encapsulated probiotics were exposed to challenging conditions, including thermal stress, low temperature, and simulated gastrointestinal conditions. Additionally, both types of probiotics were incorporated into mango juice, and their survival was monitored over a 28-day storage period. Following viability under simulated gastrointestinal conditions, the count of free and encapsulated probiotic cells decreased from initial levels of 9.57 log CFU/mL, 9.55 log CFU/mL, and 9.53 log CFU/mL, 9.56 log CFU/mL to final levels of 6.14 log CFU/mL, 8.31 log CFU/mL, and 6.24 log CFU/mL, 8.62 log CFU/mL, respectively. Notably, encapsulated probiotics exhibited a decrease of 1.24 log CFU and 0.94 log CFU, while free cells experienced a reduction of 3.43 log CFU and 6.24 log CFU in mango juice over the storage period. Encapsulated probiotics demonstrated higher viability in mango juice compared to free probiotics throughout the 28-day storage period. These findings suggest that mango juice can be enriched with probiotics to create a health-promoting beverage.