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revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent

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FOOD BIOSCIENCE 2023年第3期53卷 990-999页

作者： Dopazo, Victor Illueca, Fran Luz, Carlos Musto, Leo Moreno, Ana Calpe, Jorge Meca, Giuseppe Univ Valencia Fac Pharm Lab Food Chem & Toxicol Ave Vicent Andres Estelles S-N Burjassot 46100 Spain

The industry is continuously searching for new methods to reduce the use of chemical preservatives while still produce safer foods for the consumer. Goat whey is a waste from the cheese industry which is primarily treated as a residue. It is rich in different nutrients and has the potential to be used as a matrix for lactic acid bacteria fermentation. This work aims to find a revalorization of whey for the production of a natural origin antifungal agent by a fermentation that can be used as food ingredient. First different whey culture mediums were developed and fermented. Quantification of different antifungal molecules in whey culture mediums in com-paration to a fermentation of De Man, Rogosa and Sharpe (MRS) culture medium evidenced that the production of this antifungal metabolites was similar. The in vitro qualitative and quantitative assays evidenced that the whey-based mediums increased the antifungal activity of the CFS in comparation to the MRS. The fermented whey produced bigger inhibition halos (above 1 cm) in the agar diffusion test in comparation to the fermented MRS (bellow 0.6 cm). Alike, in the minimal fungicidal concentration test the lowest antifungal concentrations were detected on the fermented whey mediums, averaging antifungal concentrations lower than 130 g/L. Finally, a multivariable data analysis determined that more antifungal metabolites yet to be detected were affecting in the antifungal activity from the whey samples. The fermented whey has the potential to be a tool in reducing the use of chemical preservatives in foods.

关键词： Industrial waste Lactic acid bacteria revalorization Antifungal Food preservation

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Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

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Food and Nutrition Sciences 2015年第1期6卷 83-100页

作者： Ibrahim Khalifa Hassan Barakat Hamdy A. El-Mansy Soliman A. Soliman Department of Food Science Faculty of Agriculture Benha University 13736 Moshtohor Qaliuobia Egypt

Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrati

关键词： Low Caloric Cupcake Potato Peel Residues Rheological Properties Quality Stability revalorization

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