Organoleptic Profile Research Articles

Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine

Mixed starter culture formulation for coinoculation of wines have escalated over the years, aiming at management of the vinification along with improvement in chemical and organoleptic profiles of wine. The present work focuses on elucidating interactions of Saccharomyces cerevisiae, Lactobacillus plantarum and Oenococcus oeni as co-inoculum during vinification of the Shiraz wines. The L.plantarum (Lp 1) and O. oeni (Oo 1) mixed malo-lactic fermentation (MLF) culture were evaluated for the compatibility with three S. cerevisiae strains based on the changes in the phenolic and volatile constituent of the wines. Based on interactions, it was inferred that AAV2 is preferred yeast for co-inoculation with mixed MLF blend of Lp 1 and Oo 1 in Shiraz wines. The wine prepared using the mixed starter culture were perceived as more complex in aroma and taste by sensory panelists. The results indicated the possibility of improving the chemical as well as the sensory profile of wines using dual MLF cultures simultaneously compared to the single MLF culture. The study highlights the importance of utilising dual MLF cultures of different metabolic potentials along with compatible yeast for better performance of MLF in wines, leading to the development of multi-species MLF starter cultures.

Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén.

The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.

Wine Aging Technology: Fundamental Role of Wood Barrels.

The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging.

Essential Oils as Post-Harvest Crop Protectants against the Fruit Fly Drosophila suzukii: Bioactivity and Organoleptic Profile.

Simple SummaryThe spotted-wing drosophila Drosophila suzukii is an invasive small fruit fly that causes extensive damage to many fruit crops. To control this pest, the use of aromatic plants essential oils (EOs) is gaining importance since they are bioactive, biodegradable, and ecologically safe. However, despite of the EOs proved efficacy, they still do not have a widespread application due to their high volatility, composition variability and especially their strong smell. In this study we evaluated not only the EOs bioactivity but also their effects on the organoleptic profile of treated fruits. We tested two EOs extracted from mandarin (Citrus reticulata) and tea tree (Melaleuca alternifolia) very different for composition and smell. Both the EOs were effective in repelling D. suzukii. However, while no negative effects on the organoleptic profiles were detected for the fruits treated with Citrus reticulata EO, the fruits treated with M. alternifolia EO were defined by the panel of experts as “not suitable for consumption”. Overall, our findings indicate that the use of EOs for the post-harvest protection of small fruits is feasible, provided that the EOs have been selected not only for their bioactivity against the insect pest but also for their affinity with the consumers’ sensorial system.The essential oils extracted from mandarin (Citrus reticulata Blanco) fruits, and from tea tree (Maleleuca alternifolia (Maiden and Betche) Cheel) leaves have been chemically analyzed and tested for their bioactivity against D. suzukii. Besides, to estimate consumers’ acceptability of the essential oil (EO) treatments, we evaluated their impact on the organoleptic characteristics of the EO-treated fruits. The main chemical constituents of the two EOs were 1,8-cineole and 4-terpineol for M. alternifolia (22.4% and 17.6% of the total components, respectively), and limonene (83.6% of the total components) for C. reticulata. The behavioral tests indicate that the two EOs are able to deter D. suzukii oviposition and that D. suzukii shows positive chemotaxis to low concentrations of the EOs and negative chemotaxis when the EO concentration increases. While no negative effects on the organoleptic profiles were detected for fruits treated with C. reticulata EO, the olfactory profile of fruits treated with M. alternifolia EO was so negative that they were defined as “not suitable for consumption” by panellists. Overall, our findings indicate that the use of EOs for the post-harvest protection of small fruits is feasible, provided that the essential oils are selected not only for their bioactivity against the insect pest but also for their affinity with the consumers’ sensorial system.

Dairy-free imitation cheese: is further development required?

PurposeThe aim of this study was to compare the organoleptic attributes and meltability of selected, commercial dairy-free imitation cheeses (DFICs) with those of their dairy counterparts to thus determine whether commercial DFIC needs to be further developed.Design/methodology/approachMarket research was conducted to determine the availability of DFICs in the United Kingdom (UK) and thus select the varieties to assess. Mild cheddar was chosen for its popularity wide availability in the United Kingdom and Italian-style hard cheese for its complex organoleptic profile. The organoleptic attributes and melting properties of the chosen DFIC products were assessed by using descriptive sensory evaluation and their meltability was assessed using the Arnott test, respectively.Findings109 different DFICs were found; most of them (74%) presented coconut oil as their primary ingredient. None of the assessed DFICs assessed could mimic the organoleptic attributes of their dairy counterparts accurately; however, one of the non-dairy mild cheddar samples was regarded as potentially acceptable by the assessors of the sensory evaluation assessors. Nonetheless, the meltability of this sample was significantly lower than that of mild cheddar cheese.Practical implicationsThe findings indicate that, to obtain products that can mimic the organoleptic attributes and meltability of cheese more accurately, further development is required for the DFIC varieties assessed.Originality/valueNo academic publications have explored and investigated commercial DFICs with similar ingredients to those found in commercial DFICs; the commercial importance of these products may augment in the short term owing to the reported growth in the number of vegan individuals in the UK and in Europe.

Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide

Uninoculated wine fermentations are conducted by a consortium of wine yeast and bacteria that establish themselves either from the grape surface or from the winery environment. Of the additives that are commonly used by winemakers, sulphur dioxide (SO2) represents the main antimicrobial preservative and its use can have drastic effects on the microbial composition of the fermentation. To investigate the effect of SO2 on the resident yeast community of uninoculated ferments, Chardonnay grape juice from 2018 and 2019 was treated with a variety of SO2 concentrations ranging up to 100 mg/L and was then allowed to undergo fermentation, with the yeast community structure being assessed via high-throughput meta-barcoding (phylotyping). While the addition of SO2 was shown to select against the presence of many species of non-Saccharomyces yeasts, there was a clear and increasing selection for the species Hanseniaspora osmophila as concentrations of SO2 rose above 40 mg/L in fermentations from both vintages. Chemical analysis of the wines resulting from these treatments showed significant increases in acetate esters, and specifically the desirable aroma compound 2-phenylethyl acetate, that accompanied the increase in abundance of H. osmophila. The ability to modulate the yeast community structure of an uninoculated ferment and the resulting chemical composition of the final wine, as demonstrated in this study, represents an important tool for winemakers to begin to be able to influence the organoleptic profile of uninoculated wines.

The Effect of Plant Water Status on the Chemical Composition of Pistachio Nuts (Pistacia vera L. Cultivar Bianca)

Pistachio nuts are worldwide appreciated for their chemical and organoleptic profiles. There are several studies on the influence of irrigation on pistachio productivity, whereas there are little available data on the influence on nut quality. In this study we characterized some qualitative traits of pistachio nuts cultivar Bianca in Mediterranean environment and how plant water status affected them. Water status had a positive and significant influence on the chlorophylls content, nuts from less stressed trees showed higher values of chlorophyll a (14.7 mg/100 g) and b (21.1 mg/100 g) compared than more stressed trees (9.3 and 11.5 mg/100 g for a and b, respectively). Solid phase microextraction technique in headspace followed by gas chromatography/mass spectrometry (HS-SPME GC/MS) identified seventeen different compounds with terpenes being the major class of volatiles; the most abundant were α-Pinene (range 26.2–35 μg/g), D-Limonene (2.8–3.3 μg/g), 2-Carene (1.8–3 μg/g) and β-Myrcene (0.6–1.4 μg/g). Overall, we found higher level of terpenes in less stressed trees and for α-Pinene and β-Myrcene differences were significant. The fatty acid composition analysis revealed oleic acid (70.1–71.1%), linoleic acid (13.5–14.4%) and palmitic acid (9.6–9.8%) as the most abundant compounds, but tree water status did not influence their concentration. Overall, the data reported proved that supplemental irrigation contributes to increase pistachio nut quality.

Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta

Filled pasta is a typical Italian product consisting in a thin dough stuffed with dairy, meat or vegetable ingredients. When industrially produced, its microbial stability relies on thermal treatment, proper storage temperature and modified atmosphere packaging. Since these processes can strongly affect the traditional features of pasta (mainly flavor and texture), alternative strategies have been investigated. In this study, milder heat treatments were applied and combined with the addition of bioprotective cultures (Lactobacillus rhamnosus and Lactobacillus paracasei) in the filling of Ricotta based Tortelloni to assure microbial quality and safety. Their effects on microbiological patterns during storage at 6 °C was studied through culture dependent and independent methods; in addition, the influence on organoleptic profile (through SPME-GC-MS and sensory evaluation) was also assessed. The results demonstrated that bioprotective cultures had a relevant quantitative and qualitative effect on the microbiota of Tortelloni during storage: although they were not dominant, their presence reduced the initial microbiota associated with raw materials and gave a competitive advantage to safer or organoleptically acceptable LAB species, such as leuconostocs. Although these LAB cultures influenced the aroma profile of filled pasta (i.e. increase of alcohols, esters and acids), the sensory evaluation confirmed the overall acceptability of the product. The addition of bioprotective cultures can therefore be considered a helpful strategy to reduce thermal treatments and to better maintain the traditional textural and flavor characteristics of this product.

KAJIAN FITOKIMIA DAN PROKSIMAT TEPUNG KULIT PISANG Musa sapientum DAN UJI ORGANOLEPTIKNYA PADA DONAT

All types of banana peel can be processed into flour. This study aims to conduct phytochemical and proximate studies of Musa sapientum banana peel flour and its organoleptic test on donuts. The research is quantitative. Phytochemical and proximate profiles were obtained from the results of laboratory tests, while the organoleptic profile of banana skin flour in making donuts was obtained from the results of donut acceptance tests on 60 panelists. The phytochemical profiles examined were antioxidant activity, anthocyanin and carotene levels. The organoleptic profile of Musa sapientum banana peel flour in making donuts examined was taste, color, texture, and aroma. Proximate profiles examined were water, ash, fat, protein, carbohydrate, fiber and yield content. The results showed that the antioxidant activity of Musa sapientum banana peel flour was 61.26 percent, anthocyanin levels 15.62 mg/100g, carotene 136.61 ppm, water content 6.92, ash content 1.89 percent, fat content 2.82 percent, protein content 5.31 percent, carbohydrate content 73.98 percent, fiber content 40.58 percent and yield 40.05 percent. Organoleptic profile of Musa sapientum donut banana flour with 25 percent of banana peel flour substituent on a scale of 1-5, taste parameters obtained values of 4.37, color 3.36, texture 3.54, aroma 3.68. The conclusion of the research is donuts made from Musa sapientum banana peel flour with 25 percent substituents of banana peel flour having a relatively good phytochemicals, proximate and organoleptic profile on donuts .

VALOVITIS, the value of minority or endangered vine varieties in the Pyrenean foothills

The VALOVITIS project aims at improving the competitiveness of the wineries in the Pyrenean piedmont area through innovation and differentiation in a global market. During two consecutive harvests (2016-17), VALOVITIS monitored and characterised the agronomic behaviour of 20 grape varieties in the vineyards of the Germplasm Bank of the Government of Aragon in La Alfranca, Pastriz (Zaragoza). This work also assessed the technological and sensory properties of the wines produced following a basic winemaking protocol. Some of the varieties selected in this project, like the white variety 'Greta' and the red variety 'Parrel', showed a high potential to adapt to arid climates and to produce wines with a singular organoleptic profile.

Release of Electrode Materials and Changes in Organoleptic Profiles During the Processing of Liquid Foods Using Pulse Electric Field Treatment

Application of pulsed electric fields (PEFs) is an alternative treatment to thermal pasteurization of liquid foods, which inactivates microorganisms without degrading flavor, texture, and nutrients compared to other conventional technologies. This article scrutinizes the applicability of PEF processing of carbonated beer using a titanium electrode based sealed processing chamber that provides not only effective use of the highest electric field but also eliminates edge effects, and at the same time reduces turbulence by providing steady and uniform flow of the fluid under treatment. The release of metal ions during PEF processing is evaluated by using inductively coupled plasma atomic emission spectrometry (ICP-AES). As metal ions directly affect the organoleptic properties of beer, a sensory evaluation is conducted with the panelists comprised of brewing experts. It has been found that the released amounts of metal ions are lower than the detection levels of ICP-AES, and much lower than what is accepted in consumable foods (<2 parts per billion). Supporting the metal analysis data, the sensory panel also reported nonoff flavors in the PEF-processed beer. The treated and untreated beer samples are aged at 5 °C, 22 °C, and 34 °C for ten days. The shelf-life analysis is conducted for PEF-treated and untreated beer samples. The organoleptic property profile of the beer treated at 4 kV by PEF shows the potential of extending shelf life at least for 90 days. In addition, analytical indicators like the deterioration of trans-iso-α-acids confirm no chemical changes in beer before and after PEF treatment under the conditions studied.

THE IMPACT OF THE FERMENTATION CONDITIONS ON THE ESTER PRODUCING CAPACITY OF DIFFERENT SACCHAROMYCES CEREVISIAE STRAINS AND THE ORGANOLEPTIC PROFILE OF CABERNET SAUVIGNON WINES

The ester producing capacity of two strains of Saccharomyces cerevisiae was investigated, depending on the alcoholic fermentation conditions of grape pulp from Cabernet Sauvignon variety. The influence of the temperature (20°C, 24°C, 28°C) and the inoculum amount of yeast culture (2%, 3%, 4%) on the total esters synthesized during the process was monitored. Neural networks were implemented and mathematical models were derived, adequately describing the fermentation processes at the combination of grape variety – yeast strain – conditions. The results of gas chromatographic analysis identified methyl acetate, ethyl acetate, propyl acetate, isobutyl acetate, butyl acetate, isoamyl acetate, amyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate in the wines. It was found that the impact of esters produced by the yeasts on the organoleptic profile of the wines was not because of their total amount but mainly due to the ratio between the individual representatives. Under the experiment conditions the strain Saccharomyces cerevisiae 8-11, fermented at 28°C, with 3% inoculum yeast culture was identified as more suitable for the production of Cabernet Sauvignon wines.

Comparison of organoleptic quality of coffee (Coffea arabica L.) in Puno - Peru and La Paz - Bolivia

57 samples of 500 g of coffee were evaluated to compare the quality of coffee cup, in the rural sectors of the San Juan del Oro areas in Sandia - Puno and Apollo in Franz Tamayo - La Paz. Both production areas are located in an ecological floor that varies between 1300 to 1400 msnm, this being an important factor, since high-quality coffee is obtained at more than 1200 msnm. For the evaluation of the samples in each production area of San Juan del Oro and Apollo, two samples (500g each) were made, first at 10% and second at 30% of the best samples for the evaluation of mixtures or blends. The best quality coffee was obtained 88.7 evaluation points of coffee beans from San Juan del Oro and 86.5 points in Apolo. The best cup organoleptic profile was presented in San Juan del Oro coffee with notes of "floral, honey, jasmine, complex", while in Apollo it was "citrus, floral, tangerine", resembling the qualities "floral, honey, and fruit flavor. " Based on the coffee classification of the Specialty Coffee Association of America, 55.4% of the coffee studied is in the special coffee category and 44.4% coffee of special origin. It is concluded that the best quality coffee is from San Juan del Oro; I do not enter Apolo, a production with better moisture conservation in parchment grain was observed, determining that there are organoleptic differences in both production areas and similar organoleptic profiles. &nbsp;

Encapsulation techniques of food bioproduct

Encapsulation is a technique in which the liquid droplets individual shells can be packed with solid particles by the continuous system. Shells may be called wall, the shells are designed to protect the material from factors that may cause deterioration. The wall design controls the release of encapsulation material core under the required conditions. The applications of encapsulation in the food industry have their importance. Sensitive materials such as essential oils and oleoresins protect from chemical reactions, oxidation and evaporation, by encapsulation in the dry form. Encapsulation of aromatic compounds preserve the organoleptic profile of the product until use and this can ensure the high quality and commercial value of the product. In this review article, several encapsulation techniques that are used commercially or are being applied in the food industry are discussed. This includes spray drying, spray cooling, spray chilling, fluid bed, extrusion, co-crystallization, co-acervation, molecular inclusions and liposome.

Yeast selection for non-alcoholic and low-alcoholic beverages based on wort

A series of wort fermentations with eight yeast strains were carried out in laboratory conditions. The strains used were: Saccharomyces cerevisiae (2 strains), Saccharomyces diastaticus (3 strains), Saccharomyces carlsbergensis (1 strain), Saccharomyces lactis (1 strain), Saccharomyces sake gekkeikan (1 strain). Selection of yeast strains has been performed in order to study the possibilities for their aplication to obtain fermentable non-alcoholic and low-alcoholic beverages based on wort. Three yeast strains (two of Saccharomyces cerevisiae and one Saccharomyces diastaticus), were selected based on their good growth in the used medium and the pleasant organoleptic profile formed as a result of the fermentation carried out. The accumulated alcohol values varied between 0.05 and 0.22 % (w/w).

Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances.

Food powders are appreciated worldwide, as it enables food to be preserved for an extended period without significant loss of quality, even under the ambient storage condition. However, it is evidenced that the development of resistant microbial spore and viable microbial cells is a matter of concern even in low moisture foods like food powders. For microbial inactivation, the strategy generally applied is the implication of conventional preservation methods, such as heat treatment which is greatly accompanied by degradation of nutritional organoleptic properties. To overcome the shortcomings of conventional thermal processing, a set of advanced or emerging technologies are being developed which can inactivate the microbial spores and viable microbial cells capable of surviving with maximum retention in the nutritional or organoleptic profile. The examples include infrared heating, microwave heating, radiofrequency heating, instant control pressure drop technology, high-pressure processing, pulsed electric field, pulsed light, ozone processing, and cold plasma. In this review, the potential of different advanced thermal and non-thermal technologies towards the inactivation of spores and viable cells of microorganisms in food powders has been highlighted precisely along with their mechanism of action. The summary of the literature encompassing the use of different processing techniques will help the readers to understand the underlying mechanism of microbial inactivation associated with each processing techniques applied to powders. Eventually, this information will help them to select the suitable technique (individual or in combination with another counterpart) to inactivate spores and viable cells in a specific food powder.

Toward the valorization of olive (Olea europaea var. europaea L.) biodiversity: horticultural performance of seven Sicilian cultivars in a hedgerow planting system

An intense survey of the Sicilian’s olive growing areas for autochthonous germplasm, mainly represented by centennials olive trees (Olea europaea var. europaea L.) apparently older then III centuries, started at the beginning of the 1980s and resulted in the selection of more than 150 cultivars and accessions. This germplasm was propagated in a nursery, by grafting onto seedlings of Olea europaea L., and planted in an experimental orchard, in an olive district located in the South-west of the Island, where they were evaluated for over 30 years and selected for their early bearing, high and constant productivity, as well as high oil content of the fruits and excellent chemical (oleic acid and phenol content) and organoleptic profile of the oil. This paper reports data on the horticultural performances (production, vigor, crop efficiency and oil quality) of four cultivars (‘Kalat’, ‘Olivo di Mandanici’, ‘Abunara’ and ‘Minuta’), selected within the Sicilian’s autochthonous germplasm trained as 'Free Palmetta' and tested in a hedgerow planting system at three different planting densities: 500, 666 and 1000 trees ha-1. The cultivar ‘Nocellara del Belice’, ‘Cerasuola, and ‘Biancolilla’, widely cultivated in the area where the trial was carried out, were used as references.The outstanding performance of the cultivar ‘Kalat’ at planting density of 1000 trees ha−1, suggests that this cultivar can be a promising choice for the super high density orchards (SHD). The other cultivars tested did not performed as ‘Kalat’ and seem not suitable for SHD planting system due to their high vigor. The hedgerow planting system tested, in the first 6 years of planting, increaseed productivity of all cultivars compared to traditional olive orchard typical of the area where the trial was conducted. This hedgerow olive orchard may represent a valid solution to increase orchard productivity and to reduce harvest costs by mechanization, depending on tree high, with straddle or side by side canopy contact machines. Achieve higher yield and reducing management costs using autochthonous, resilient cultivars, could be a new strategy to counteract climate changes. The unique organoleptic profiles of the oils obtained from the cultivars tested, could improve the offer of tasty, flavored and nutraceutical extra virgin olive oils in the international markets. Results highlight the importance of preserving and valorizing biodiversity to increase productivity and resiliency of agricultural systems, facing continuous, fast and deep social and environmental changes.

Organoleptic Profiles of Kefir and Yogurt Supplemented with Various Concentrations of Mentha piperita's (Peppermint) Oil: A Preliminary Study

The objective of this study was to evaluate the organoleptic profiles of Kefir and yogurt supplemented with Mentha piperita''s (peppermint) oil. The organoleptic profiles of Kefir and yogurt were evaluated by 15 trained panelists between 20 to 50 years of age. The products of Kefir and yogurt were prepared with Mentha piperita''s oil at concentrations of 0%, 0.1%, 0.3%, 0.5%, and 1.0%. Taste, color, and overall acceptability scores were the same or lower in Kefir supplemented with 0.1%, 0.3%, 0.5%, or 1.0% Mentha piperita''s oil than the control group (0%). The scores of all categories were higher for yogurt containing 0.1% Mentha piperita''s oil than the control group. Taste, color, and overall acceptability decreased in proportion to the added amount of Mentha piperita''s oil. Further studies are needed to evaluate the functionalities and effectiveness of Mentha piperita''s oil in promoting human health.

Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

This study aimed to investigate the suitability of lentil protein and emulsions thereof for the formulation of a milk substitute. The effect of high-pressure homogenisation and heat treatments on functional and physico-chemical properties of lentil protein solutions (3.3% w/w) and the emulsions, containing fat contents similar to commercial cow’s milk, was studied. Dynamic high-pressure treatments of 180 and 900 bar greatly affected physical and structural properties of the lentil proteins: the particle size was reduced by 100-fold to 129.00 nm for samples homogenised at 900 bar, leading to an almost complete solubilisation. Surface properties of lentil protein changed, as shown in an increase of hydrophobicity and decrease of free sulfhydryl groups, while changes in secondary structure and aggregation did not develop. Little impact was observed of the heat-treatment at 65 or 85 °C, however, colour changed from a faint pink hue to be more white in appearance. The obtained emulsions exhibited good colloidal stability at both homogenisation pressures, while overall product quality was best when treated at 900 bar. Sensory analyses showed the formulated lentil-based milk substitute had textural and organoleptic profiles comparable to commercial plant-based milk substitutes, including soya-based products. Lentil protein isolates showed great potential to be used formulating milk substitutes with a high-protein content, similar to cow’s milk.

Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks.

This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for the fermentation of soymilk and carrot juice. In particular, the acidification and the production of nisin in the food matrices were recorded. Moreover, three strains (LBG2, FBG1P, and 3LC39), that showed the most promising results were further scrutinized for their anti-Listeria monocytogenes activity and volatile molecules profile during fermentation of soymilk and carrot juice. Lactococcus lactis strains LBG2, FBG1P, and 3LC39 resulted the most interesting ones, showing rapid growth and acidification on both food matrices. The higher amounts of nisin were detected in soymilk samples fermented by the strain LBG2 after 24 and 48 h (26.4 mg/L). Furthermore, the rapid acidification combined with the production of nisin resulted in a strong anti-Listeria activity, reducing the pathogen loads below the detection limit, in carrot juice samples fermented by the strains LBG2 and FBG1P and in soymilk by the strain LBG2. The fermentation increased the presence of volatile molecules such as aldehydes and ketones with a positive impact on the organoleptic profile of both the fermented products. These results highlighted the interesting potential of three nisin producing L. lactis strains for the production of fermented carrot juice and soymilk. In fact, the fermentation by lactic acid bacteria, combined or not with other mild technologies, represents a good strategy for the microbiological stabilization of these products. Furthermore, the increase of molecules with a positive sensory impact, such as aldehydes and ketones, in the fermented products suggests a possible improvement of their organoleptic characteristics.