The corrosion process of tinplate in deaerated functional beverage was investigated by using electrochemical impedance spectroscopy (EIS) combined with scanning electron microscopy (SEM) and energy dispersive spectros...The corrosion process of tinplate in deaerated functional beverage was investigated by using electrochemical impedance spectroscopy (EIS) combined with scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) techniques. The results reveal that the uncoated tinplate shows a poor corrosion resistance and the corrosion type is detinning. During the initial stage of immersion, EIS spectrum consisted of two capacitance arcs with obvious time-constant dispersion effect, which was attributed to the two-dimensional and three-dimensional inhomogeneous distribution of the electrode surface. With the increase of immersion time, the capacitance arc of high frequency shrunk and degenerated, due to the corrosion of tin coating. The pore resistance of tin coating and the charger transfer resistance of substrate, which are determined from the electrochemical equivalent circuit, can be used as the indicators of tinplate corrosion process. The decrease of the pore resistance of tin coating indicates that the corrosion degree of tin layer becomes more severe, whereas the decrease of the charger transfer resistance of substrate implies that the corrosion degree of steel substrate also becomes more severe as the immersion time prolongs.展开更多
With the development of the social economy and the rise of the national fitness campaign, the development of sports functional beverage has become a part of sports consumption. Sports functional beverage has significa...With the development of the social economy and the rise of the national fitness campaign, the development of sports functional beverage has become a part of sports consumption. Sports functional beverage has significant effect on improving athletic ability and fast recovery. But the inappropriate choice of beverage and drinking arrangements will cause irreparable damage to the body. Only the scientific and rational drinking, sports functional beverage will really play its whole function.展开更多
The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities ...The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities to carry out fast production of the beverage with satisfactory fermentation parameters were assessed. Preliminary screening was performed by evaluating volumetric productivity of tested strains after 24 h of the fermentation. Further selection was based on determining beverage production parameters such as fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in terms of beverage production ability, but strain Lb. johnsonii NRRL B-2178 is a top candidate for functional whey based beverage production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log （CFU mL-1）.展开更多
Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals.Physicochemical a...Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals.Physicochemical and sensory characteristics,profile of phenolic compounds and biogenic amines of mixed juices of grapes (‘BRS Violeta’,‘BRS Cora’ and ‘Bordô’) and purple-fleshed sweet potato (‘JNRX12’) (0,10 and 30%) were determined.The beverage with sweet potato had high antioxidant activity attributed to the phytochemical compounds (e.g.anthocyanins,gallic acid,catechin,tryptophan,melatonin,serotonin and dopamine).Low levels of unwanted amines (histamine,tyramine,putrescine and cadaverine) were detected,showing that their consumption is safe.Purple-fleshed sweet potato had high levels of desirable amines,mainly melatonin,making the addition of sweet potato attractive for enriching beverages.The color,texture and sensory aspects were similar in whole grape juice and in mixed juices.Juices from ‘BRS Violeta’,with or without sweet potato showed high levels of bioactive compounds but were the least appreciated.The overall appearance and aroma of juices elaborated from ‘BRS Cora’ or ‘Bordô' grapes had similar acceptance,regardless of the addition of sweet potato.Beverages from ‘BRS Cora’ and 30% purple-fleshed sweet potato are the most interesting mixture due to tryptophan and melatonin contents.Mixed juices of grapes and sweet potatoes (10% and 30%) are viable options for the use of tubers outside the commercial standard,as they add interesting bioactive compounds to beverages and please the consumer.展开更多
The development of new functional alcoholic beverages to promote health benefits is a major challenge for current research.This review presents the main applications of microorganisms with functional potential and res...The development of new functional alcoholic beverages to promote health benefits is a major challenge for current research.This review presents the main applications of microorganisms with functional potential and resistant to the alcoholic environment as well as the characteristics that enable the use of alcoholic beverages as vehicles for probiotic microorganisms.In our online search,it was possible to notice that the most prominent microorganisms with functional potential and that present alcohol resistance were Saccharomyces cerevisiae var.boulardii and water-kefir(composed of Saccharomyces sp.,Lactobacillus sp.,Leuconostoc sp.,Acetobacter sp.,Bifidobacterium sp.).Processing conditions,temperature,fermentation time,and raw materials used in the production of beverages are important parameters that are evaluated and are dependent on the alcohol concentration and cellular viability of the desired probiotic microorganism(s).Viability studies of probiotic microorganisms in vegetable matrices have been conducted for water-kefir and Saccharomyces boulardii.S.boulardii was successfully incorporated into the developmental process of alcoholic beverages with alcohol contents ranging from 3.83 to 23%(v/v),whereas kefir beverage had an alcohol content ranging from 0.8 to 4.96%(v/v).Furthermore,to ensure the maintenance of probiotic viability in alcoholic matrices,the encapsulation technique can be used as an alternative to promote greater protection and viability of probiotics against adverse conditions.展开更多
Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved content...Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting compounds.So far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ingredients.Coloured(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional compounds.each denoting different and complementary beneficial effects on human health.Among others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and obesity.In this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional beers.We examined the influence of these alternative materials on the qualitative properties of the beers.Moreover,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional beers.Finally,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.展开更多
This study investigated the ability of Lactiplantibacillus paraplantarum CRL2051 and Lactiplantibacillus plantarum CRL2030,two lactic acid bacteria isolated from fruits,to ferment pomegranate juice to produce beverage...This study investigated the ability of Lactiplantibacillus paraplantarum CRL2051 and Lactiplantibacillus plantarum CRL2030,two lactic acid bacteria isolated from fruits,to ferment pomegranate juice to produce beverages with extended shelf life and functional properties.Lactic acid bacteria consumed glucose and fructose as carbon sources,producing mainly lactic acid.Both strains were initially grown in juice at 30℃ for 48 h,then refrigerated at 4℃ for 28 days.During fermentation and cold storage,the total phenolic content and antioxidant capacity were conserved in fermented pomegranate juices.The functionality studies of the fermented beverages administered to C57BL/6 mice fed a high-fat diet were evaluated over 6 weeks.Pomegranate juice supplementation led to a marked improvement in glucose and triglycerides serum profile,which decreased around 40%and up to 48%,respectively,and counteracted fat deposition and body weight gain.The high-fat diet treatment significantly incremented the aspartate aminotransferase activity in the liver,whereas fermented pomegranate juice consumption slightly reduced it.Liver histological changes associated with a high-fat diet were significantly reverted in juice-treated animals.Our findings evidenced the biological benefits of a novel functional beverage obtained by lactic fermentation of pomegranate juice;this functional drink may protect against weight gain,liver damage,and dyslipidemia induced by a high-fat diet consumption.展开更多
Grape juices are rich in bioactive compounds;however,for these compounds to exert their functionality,they must be bioaccessible.Thus,the present study evaluated a simulated digestion process on the main bioactive com...Grape juices are rich in bioactive compounds;however,for these compounds to exert their functionality,they must be bioaccessible.Thus,the present study evaluated a simulated digestion process on the main bioactive compounds of monovarietal grape juices of five Brazilian hybrid cultivars(V.vinifera x V.labrusca).Characterization of the chemical profiles in liquid chromatography(HPLC-DAD-RID),behaviour of phenolics in the stages of digestion and bioaccessibility through the INFOGEST protocol plus intestinal barrier passage were carried out.Of the 24 polyphenols identified in the grape juice samples,11 were bioaccessible,with emphasis on the class of flavanols.Procyanidin B2(101-426%),(+)-catechin(169-370%)and gallic acid(61-230%)stood out in all juices,showing that these compounds are key to the functionality of these drinks.Particularities were observed to differ between juices,demonstrating that factors such as the cultivar should be explored more extensively in studies on functional foods.The study also suggests that quality components such as sugars and organic acids influence the bioaccessibility of beverages.展开更多
基金Supported by National Key Basic Research Program of China ("973" Program, No. 2011CB610505)Specialized Research Fund for the Doctoral Program of Higher Education (No. 20120032110029)Key Project of Tianjin Natural Science Foundation (No. 13JCZDJC29500)
文摘The corrosion process of tinplate in deaerated functional beverage was investigated by using electrochemical impedance spectroscopy (EIS) combined with scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS) techniques. The results reveal that the uncoated tinplate shows a poor corrosion resistance and the corrosion type is detinning. During the initial stage of immersion, EIS spectrum consisted of two capacitance arcs with obvious time-constant dispersion effect, which was attributed to the two-dimensional and three-dimensional inhomogeneous distribution of the electrode surface. With the increase of immersion time, the capacitance arc of high frequency shrunk and degenerated, due to the corrosion of tin coating. The pore resistance of tin coating and the charger transfer resistance of substrate, which are determined from the electrochemical equivalent circuit, can be used as the indicators of tinplate corrosion process. The decrease of the pore resistance of tin coating indicates that the corrosion degree of tin layer becomes more severe, whereas the decrease of the charger transfer resistance of substrate implies that the corrosion degree of steel substrate also becomes more severe as the immersion time prolongs.
文摘With the development of the social economy and the rise of the national fitness campaign, the development of sports functional beverage has become a part of sports consumption. Sports functional beverage has significant effect on improving athletic ability and fast recovery. But the inappropriate choice of beverage and drinking arrangements will cause irreparable damage to the body. Only the scientific and rational drinking, sports functional beverage will really play its whole function.
文摘The aim of this study was selection of appropriate Lactobacillus strains for production of functional whey-based beverage. Sixteen strains of different species of Lactobacillus genera were studied and their abilities to carry out fast production of the beverage with satisfactory fermentation parameters were assessed. Preliminary screening was performed by evaluating volumetric productivity of tested strains after 24 h of the fermentation. Further selection was based on determining beverage production parameters such as fermentation time, titratable acidity, cell number and sensory characteristics. The strains showed remarkable differences in cell number and sensory properties, which were particularly useful in the selection. Based on the obtained results, the strains Lb. casei ssp. casei ATCC 27139 and Lb. johnsonii NRRL B-2178 are good candidates for the beverage production. These strains are rather similar in terms of beverage production ability, but strain Lb. johnsonii NRRL B-2178 is a top candidate for functional whey based beverage production. This strain attained titratable acidity of 9.2 °SH after 10 h of fermentation, appropriate odor and cell number of 6.8 log （CFU mL-1）.
基金the support by S˜ao Paulo Research Foundation(FAPESP),Brazil(grants 2016/22665-2 and 2019/27227-1)National Council for Scientific and Technological Development(CNPq),Brazil(grants 307571/2019-0 and 201218/2020-8).
文摘Grapes and sweet potatoes are two different plant species that have distinct bioactive composition and the use of both in a non-alcoholic mixed beverage may be an interesting source of phytochemicals.Physicochemical and sensory characteristics,profile of phenolic compounds and biogenic amines of mixed juices of grapes (‘BRS Violeta’,‘BRS Cora’ and ‘Bordô’) and purple-fleshed sweet potato (‘JNRX12’) (0,10 and 30%) were determined.The beverage with sweet potato had high antioxidant activity attributed to the phytochemical compounds (e.g.anthocyanins,gallic acid,catechin,tryptophan,melatonin,serotonin and dopamine).Low levels of unwanted amines (histamine,tyramine,putrescine and cadaverine) were detected,showing that their consumption is safe.Purple-fleshed sweet potato had high levels of desirable amines,mainly melatonin,making the addition of sweet potato attractive for enriching beverages.The color,texture and sensory aspects were similar in whole grape juice and in mixed juices.Juices from ‘BRS Violeta’,with or without sweet potato showed high levels of bioactive compounds but were the least appreciated.The overall appearance and aroma of juices elaborated from ‘BRS Cora’ or ‘Bordô' grapes had similar acceptance,regardless of the addition of sweet potato.Beverages from ‘BRS Cora’ and 30% purple-fleshed sweet potato are the most interesting mixture due to tryptophan and melatonin contents.Mixed juices of grapes and sweet potatoes (10% and 30%) are viable options for the use of tubers outside the commercial standard,as they add interesting bioactive compounds to beverages and please the consumer.
基金The authors acknowledge the financial support of CNPq,FAPEG,CAPES(001),and IF Goiano(Process No.23218.004554.2022-50).
文摘The development of new functional alcoholic beverages to promote health benefits is a major challenge for current research.This review presents the main applications of microorganisms with functional potential and resistant to the alcoholic environment as well as the characteristics that enable the use of alcoholic beverages as vehicles for probiotic microorganisms.In our online search,it was possible to notice that the most prominent microorganisms with functional potential and that present alcohol resistance were Saccharomyces cerevisiae var.boulardii and water-kefir(composed of Saccharomyces sp.,Lactobacillus sp.,Leuconostoc sp.,Acetobacter sp.,Bifidobacterium sp.).Processing conditions,temperature,fermentation time,and raw materials used in the production of beverages are important parameters that are evaluated and are dependent on the alcohol concentration and cellular viability of the desired probiotic microorganism(s).Viability studies of probiotic microorganisms in vegetable matrices have been conducted for water-kefir and Saccharomyces boulardii.S.boulardii was successfully incorporated into the developmental process of alcoholic beverages with alcohol contents ranging from 3.83 to 23%(v/v),whereas kefir beverage had an alcohol content ranging from 0.8 to 4.96%(v/v).Furthermore,to ensure the maintenance of probiotic viability in alcoholic matrices,the encapsulation technique can be used as an alternative to promote greater protection and viability of probiotics against adverse conditions.
文摘Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting compounds.So far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ingredients.Coloured(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional compounds.each denoting different and complementary beneficial effects on human health.Among others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and obesity.In this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional beers.We examined the influence of these alternative materials on the qualitative properties of the beers.Moreover,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional beers.Finally,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.
基金grants from Agencia Nacional de Promoción Científica y Tecnológica(ANPCyT,PICT 2019-1697 and PICT 2019-0037)Secretaría de Ciencia,Arte e Innovación Tecnológica de la Universidad Nacional de Tucumán(PIUNT 26/G634)+1 种基金Consejo Nacional de Investigaciones Científicas y Técnicas(CONICET,PIP 691)Consejo Superior de Investigaciones Científicas(CSIC,i-COOP-2021-COOPB20618),which funded this research。
文摘This study investigated the ability of Lactiplantibacillus paraplantarum CRL2051 and Lactiplantibacillus plantarum CRL2030,two lactic acid bacteria isolated from fruits,to ferment pomegranate juice to produce beverages with extended shelf life and functional properties.Lactic acid bacteria consumed glucose and fructose as carbon sources,producing mainly lactic acid.Both strains were initially grown in juice at 30℃ for 48 h,then refrigerated at 4℃ for 28 days.During fermentation and cold storage,the total phenolic content and antioxidant capacity were conserved in fermented pomegranate juices.The functionality studies of the fermented beverages administered to C57BL/6 mice fed a high-fat diet were evaluated over 6 weeks.Pomegranate juice supplementation led to a marked improvement in glucose and triglycerides serum profile,which decreased around 40%and up to 48%,respectively,and counteracted fat deposition and body weight gain.The high-fat diet treatment significantly incremented the aspartate aminotransferase activity in the liver,whereas fermented pomegranate juice consumption slightly reduced it.Liver histological changes associated with a high-fat diet were significantly reverted in juice-treated animals.Our findings evidenced the biological benefits of a novel functional beverage obtained by lactic fermentation of pomegranate juice;this functional drink may protect against weight gain,liver damage,and dyslipidemia induced by a high-fat diet consumption.
文摘Grape juices are rich in bioactive compounds;however,for these compounds to exert their functionality,they must be bioaccessible.Thus,the present study evaluated a simulated digestion process on the main bioactive compounds of monovarietal grape juices of five Brazilian hybrid cultivars(V.vinifera x V.labrusca).Characterization of the chemical profiles in liquid chromatography(HPLC-DAD-RID),behaviour of phenolics in the stages of digestion and bioaccessibility through the INFOGEST protocol plus intestinal barrier passage were carried out.Of the 24 polyphenols identified in the grape juice samples,11 were bioaccessible,with emphasis on the class of flavanols.Procyanidin B2(101-426%),(+)-catechin(169-370%)and gallic acid(61-230%)stood out in all juices,showing that these compounds are key to the functionality of these drinks.Particularities were observed to differ between juices,demonstrating that factors such as the cultivar should be explored more extensively in studies on functional foods.The study also suggests that quality components such as sugars and organic acids influence the bioaccessibility of beverages.
