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Organic acids production from lactic acid bacteria:A preservation approach

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Food Bioscience 2022年第2期46卷 959-974页

作者： Sneh Punia Bangar Shweta Suri Monica Trif fatih ozogul Department of Food Nutrition and Packaging SciencesClemson UniversityClemson29631USA Department of Food Engineering National Institute of Food Technology Entrepreneurship and ManagementSonipatHaryana131028India Centre for Innovative Process Engineering(CENTIV)GmbH 28857SykeGermany CENCIRA Agrofood Research and Innovation Centre 400650Cluj-NapocaRomania Cukurova University Faculty of FisheriesDepartment of Seafood Processing Technology01330AdanaTurkey

The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of *** acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic ***,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable *** acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and *** acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional ***,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable *** article aims to provide the potential of LAB as a biological catalyst for producing different organic ***,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques.

关键词： Lactic acid bacteria Organic acids Synthesis Mechanism Applications

Luteolin: A flavone with myriads of bioactivities and food applications

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Food Bioscience 2023年第2期52卷 79-92页

作者： Sneh Punia Bangar Priyanka Kajla Vandana Chaudhary Nitya Sharma fatih ozogul Department of Food Nutrition and Packaging SciencesClemson University29634USA Guru Jambheshwar University of Science&Technology Hisar125001HaryanaIndia College of Dairy Science and Technology Lala Lajpat Rai University of Veterinary and Animal SciencesHisarHaryanaIndia Sustainable Landscapes and Restoration World Resources Institute IndiaHauz KhasNew Delhi110016India Cukurova University Faculty of FisheriesDepartment of Seafood Processing Technology01330AdanaTurkey

Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall ***,a polyphenolic plant flavonoid,is recognized as one of the plausible bioactive components that can be notably intriguing for food applications and for fabricating active packaging systems with antimicrobial *** is a flavone-based polyphenol naturally found as glycosides,with a phenylpropanoid biosynthesis ***,when ingested and absorbed in the intestine,converts from free to conjugated-form,thereby forming luteolin glucuronides,which are presumably responsible for a range of luteolin *** to these health-promoting potentials,along with ease of delivery,exceptional applications,and negligible toxicity,an integral valorization approach involving sustainable technologies to recover these high-value-added ingredients and their utilization should be further *** is the first review that seeks to thoroughly compile some of the important data published on biosynthesis,mechanism of action,bioactivities,bioavailability,and toxicity potential of luteolin.

关键词： Flavonoids Luteolin Biosynthesis Bioactivities Applications

Retrospecting the concept and industrial significance of LAB bacteriocins

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Food Bioscience 2022年第2期46卷 844-856页

作者： Sneh Punia Bangar Vandana Chaudhary Tejinder P.Singh fatih ozogul Department of Food Nutrition and Packaging SciencesClemson UniversityClemson29631USA Department of Dairy Technology Lala Lajpat Rai University of Veterinary and Animal Sciences18 HisarHaryana125001India Department of Seafood Processing Technology Faculty of FisheriesCukurova University01330AdanaTurkey

Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green,potent,environment friendly,natural substitutes for prolonging the shelf life of food *** lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food *** reduce pathogen invasion,they can produce inhibitory compounds(bacteriocins,organic acids,hydrogen peroxide,diacetyl,and carbon dioxide).LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin,post-translationally modified or not,that can help the producer organism to outcompete other bacterial *** addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo ***,LAB-bacteriocin serves as an effective method of natural bio preservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product ***,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification ***,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.

关键词： Lactic acid bacteria Bacteriocin Bio-preservation Purification Industrial applications

The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets

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FOOD BIOSCIENCE 2023年第3期53卷 724-734页

作者： ozogul, fatih Durmus, Mustafa Kosker, Ali Riza Ozkutuk, Ali Serhat Kuley, Esmeray Yazgan, Hatice Yazgan, Ramazan Simat, Vida ozogul, Yesim Cukurova Univ Fac Fisheries Dept Seafood Proc Technol TR-01330 Adana Turkiye Univ Cukurova Fac Vet Med Dept Food Hyg & Technol Adana Turkiye Univ Cukurova Yumurtalik Vocat Sch Dept Fisheries TR-01682 Adana Turkiye Cukurova Univ IT Dept Rectorate Off TR-01250 Adana Turkiye Univ Split Dept Marine Studies R Boskovica 37 HR-21000 Split Croatia Cukurova Univ Biotechnol Res & Applicat Ctr TR-01330 Adana Turkiye

The extracts of Padina pavonica (a macroalgae, ME), Rubus fruticosus (blackberry) leaves (BE), Juniperus oxycedrus waste (JWE) and Juniperus communis needles (JE) were used to evaluate their potential effects on chemical, microbial and organoleptic qualities of sea bass (Dicentrarchus labrax). The sensory assessment showed that fish fillets treated with BE, JE and ME were preferred more by the panellists, and rejected at 18 days of storage compared to the control (12 days). All extracts (except JWE) together with modified atmospheric packaging (MAP) decreased the values of biochemical parameters of sea bass fillets. TVB-N, PV, FFA, TBA values remained lower in treatment groups. Microbiological results were consistent with sensory results. Although microbial growth showed a rapid increase in the control and JWE groups during storage, BE, ME and JE groups signifi-cantly inhibited the bacterial growth in fish meat (p < 0.05). Lactic acid bacteria in sea bass fillets under MAP condition increased slightly during storage and reached the highest levels in the control and JWE groups, respectively, with the value of 5.60 and 5.52 log cfu/g at the end of storage. This study showed that all extracts except JWE together with MAP application extended the shelf life of sea bass fillets up to 18 days compared to the control (12 days), exhibiting potential antioxidant and antimicrobial agents in seafood industry.

关键词： Macro algae Plant extract Antioxidant and antimicrobial agents Fish quality Safety

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

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Food Bioscience 2022年第3期47卷 403-412页

作者： Sneh Punia Bangar William Scott Whiteside fatih ozogul Kyle D.Dunno George Armstrong Cavender Paul Dawson Department of Food Nutrition and Packaging SciencesClemson UniversitySC 29634USA Department of Seafood Processing Technology Faculty of FisheriesCukurova UniversityBalcaliAdana01330Turkey Department of Packaging Science Rochester Institute of TechnologyRochesterNYUSA

Packaging material has an important role in extending the shelf-life of *** study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-based *** addition,the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and *** packaging materials,including the pearl millet starch(PMS),PMS reinforced with Kudzu CNCs,and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil(CBO),was used to develop biodegradable nanocomposite *** films were investigated for their thermal,morphological,mechanical,and barrier *** addition,the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5℃.PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5℃ by maintaining the weight,firmness,and soluble solids in grapes for a longer duration during *** study suggests that PMS+Kudzu CNCs+EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes.

关键词： Packaging material Nanocomposites Cellulose nanocrystals Red grapes Shelf life

Bio-refinery of plant drinks press cake permeate using ultrafiltration and lactobacillus fermentation into antimicrobials and its effect on the growth of wheatgrass in vivo

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Food Bioscience 2022年第2期46卷 951-958页

作者： Karolina Trakselyte-Rupsiene Grazina Juodeikiene Gabriele Alzbergaite Daiva Zadeike Elena Bartkiene fatih ozogul Lukas Rueller Josef Robert Jo˜ao Miguel F.Rocha Department of Food Science and Technology Kaunas University of TechnologyRadvilenu Rd.19LT-50254KaunasLithuania Department of Food Safety and Quality Lithuanian University of Health SciencesTilzes Str.18LT-47181KaunasLithuania Department of Seafood Processing Technology Faculty of FisheriesCukurova University01330BalcaliAdanaTurkey Fraunhofer Institut UMSICHT Osterfelder Str.3DE-46047OberhausenGermany LEPABE-Laboratory for Process Engineering EnvironmentBiotechnology and EnergyDepartment of Chemical Engineering(DEQ)Faculty of EngineeringUniversity of Porto(FEUP)Rua Dr.Roberto FriasS/nP-4200-465PortoPortugal

For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was *** with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control ***,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of *** efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers ***,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,***,and ***)was *** was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated *** in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.

关键词： Biorefynery Plant drinks waste Press cakes Wheatgrass Lactobacillus fermentation Antifungal activity