In this study,isolation,characterization and antibiotic resistance of lactic acid bacteria(LAB)strains from seafood,milk and cheese were investigated.128 LAB selected from approximately 1000 LAB isolated from food sam...In this study,isolation,characterization and antibiotic resistance of lactic acid bacteria(LAB)strains from seafood,milk and cheese were investigated.128 LAB selected from approximately 1000 LAB isolated from food samples,were identified through phenotypic,morphological,genetic,and biochemical examinations.The identified LAB genera included lactobacilli,enterococci,lactococci,streptococci,leuconostoc,pediococci,and weisella.Raw goat’s milk was dominated by lactobacilli and enterococci,with a notable presence of lactococci and weissella.Cheese samples were mainly dominated by lactobacilli,while fish samples predominated enterococci and leuconostoc.Weissella was the least abundant genus,mainly found in dairy products.Notably,the genera of Lactobacilli contained Lactobacillus rhamnosus,L.paracasei subsp.paracasei,L.brevis,L.sunkii,L.zeae,and L.casei;enterococci contained E.hirae,E.faecalis,E.lactis,E.faecium,E.gallinarum,E.durans,and E.casseliflavus;weisella contained W.cibaria and W.confusa;lactococci contained Lactococcus lactis subs.Lactis and L.lactis subs.cremoris;and leuconostoc contained L.mesenteroides subsp.mesenteroides.The result showed that significant resistance among LAB strains was observed in antibiotic susceptibility testing against 11 standard antibiotics.The weisella were the most resistant to vancomycin,tetracycline,rifampicin,penicillin,ampicillin and gentamycin.All enterococci showed resistance to all antibiotics.Leuconostoc were resistant to ampicillin,streptomycin,gentamicin and kanamycin.In particular,all lactobacilli became resistant to ampicillin followed by streptomycin.These results highlighted the antimicrobial resistance,diversity and distribution of LAB in different food matrices,highlighting their impact on food safety,public health and functional properties.展开更多
The use of encapsulated starter cultures has become more important in recent years due to their improved survival and viability under adverse environmental conditions.In this study,apricot seed shell hydrochar and ess...The use of encapsulated starter cultures has become more important in recent years due to their improved survival and viability under adverse environmental conditions.In this study,apricot seed shell hydrochar and essential oil(EO)emulsion of Origanum munzurenze(O.munzurenze)was used in the microencapsulation and immobilization of starter culture(SC:Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus strains).Bacteria included in EO emulsions of O.munzurense were immobilized on hydrochar layers using a lyophilizer.Physicochemical analyzes and surface analyzes of the final products were examined using FTIR,SEM,and EDS.The viability of encapsulated and/or immobilized SC bacteria was analysed using the colony counting method.As a result of the study,the encapsulated SCs were embedded in the layered and porous structures of the hydrochar(El-SC:immobilized SC in microemulsion into hydrochar).In EDS analysis,C,N,O,P,Na,S,and K elements were detected in encapsulated-immobilized SC(El-SC).The viability of free SC insignificantly differed(6.5×10^(7))from the bacteria within oil emulsions(6.6×^(107))within 5 h.In contrast,the colony number of El-SC was higher than free SC within 5 h(p≤0.05).The number of live cells in El-SC at pH 2.0 was reduced as~10^(1)and~10^(2)times,respectively at the 5 h.As a result,starter culture bacteria can survive both in the emulsion and the hydrochar layers.展开更多
The by-products of Mediterranean agriculture that remain after the production of fruit wines,juices and extracts represent a large source of raw materials rich in phenolic compounds.As a contribution to the current st...The by-products of Mediterranean agriculture that remain after the production of fruit wines,juices and extracts represent a large source of raw materials rich in phenolic compounds.As a contribution to the current state of knowledge,this study investigated the biological activity and phenolic composition of extracts obtained from blackberry,chokeberry and juniper by-products,as well as the interactions of the extracts in mixtures.The total phenolic content of the samples ranged from 44.42 to 250.28 mg gallic acid equivalents(GAE)/g dry extract,with the extracts from blackberry leaves and juniper needles being the highest.The highest concentration of phenolics detected by high performance liquid chromatography(HPLC)was also found in blackberry leaves(41.30 mg/g dry extract),with rutin dominating.The antioxidant activity of the samples,as measured by ferric reducing antioxidant power(FRAP),oxygen radical absorbance capacity(ORAC)and 2,2-diphenyl-1-picrylhy-drazyl(DPPH)scavenging activity,ranged from 3.4 to 26.8 mM Trolox equivalents(TE),15.8-58.4 mM TE and 80.1%-91.8%,respectively.Among the extract mixtures,the highest synergistic interaction was observed between blackberry leaves and juniper by-products extracts at 1:2 and 2:1 ratios.The antimicrobial activity of the extracts was tested against Gram-positive and Gram-negative foodborne pathogens and spoilage bacteria,with the lowest minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)values against Staphylococcus aureus,Listeria innocua,Bacillus cereus,Campylobacter jejuni,Pseudomonas spp.and She-wanella spp.On the other hand,the antimicrobial activity of blackberry leaf extract in combination with selected phenolic compounds(vanillic acid,catechin,rutin and apigenin)showed no synergy against the tested micro-organisms.Overall,the results suggest that the tested by-products extracts could be utilized for the production of natural antioxidants and antimicrobials for further use in the food industry.展开更多
In the functional food market,new and healthier products are being developed by combining probiotic culture with minerals,nutrients,and dietary fibre to meet customer preferences.Opuntia ficus-indica cladode pulp(OFIC...In the functional food market,new and healthier products are being developed by combining probiotic culture with minerals,nutrients,and dietary fibre to meet customer preferences.Opuntia ficus-indica cladode pulp(OFIC)is an ideal source for creating nutraceutical or functional ingredients due to its rich nutritional profile,high fiber content,and abundance of minerals and antioxidants.With this study,yogurts were produced with Bifidobacterium animalis ssp.lactis probiotic culture and three different ratios of OFIC;compared to plain yogurt and plain yogurt with inulin during the storage period(14 days).OFIC addition notably enhanced the mineral content,particularly magnesium(up to 143 mg/L),copper(60.18 mg/L),manganese(63.53 mg/L),and zinc(290.98 mg/L).Volatile compound analysis identified(E)-hex-2-enal and(Z)-hex-2-en-1-ol as distinctive aroma markers in OFIC-supplemented samples,with levels correlating to OFIC concentration.Antioxidant activity reached 4.66 mg TE/kg on day 1,while total phenolic content peaked at 83.79 mg GAE/kg.Although some degradation in bioactives occurred during storage,OFIC-enriched yogurts consistently demonstrated superior nutraceutical profiles.Sensory evaluation confirmed all samples were organoleptically acceptable,though controls exhibited higher scores for texture and flavor.As a result,it was concluded that fruit yogurts containing a combination of 1%inulin+2%OFIC along with Bifidobacterium animalis ssp.lactis,BB-12 can be produced industrially as a functional product.展开更多
Phenolic extracts obtained from olive leaves using different extraction methods(conventional solvent extraction,Soxhlet,and ultrasonic extraction)were formulated with sunflower oil to produce nanoemulsions,and the eff...Phenolic extracts obtained from olive leaves using different extraction methods(conventional solvent extraction,Soxhlet,and ultrasonic extraction)were formulated with sunflower oil to produce nanoemulsions,and the effects of these formulations on the quality parameters of sea bass(Dicentrarchus labrax)fillets were investigated.The extracts were obtained using ethanol and hexane as solvents,and the highest phenolic content and antioxidant capacity were achieved with ultrasonic extraction.Nanoemulsions were prepared to contain 0.1%(A),0.3%(B),and 0.5%(C)extract,and their physical properties(droplet size,zeta potential,and polydispersity index)and antioxidant capacity were analyzed.Sensory analyses showed that the control stored at 4℃ was found to be sensorially and chemically acceptable for up to 7 days,but the nanoemulsion-treated samples remained acceptable for up to 9 days.Furthermore,chemical indicators(PV-peroxide value,TBA-thiobarbituric acid and total volatile basic nitrogen-TVB-N)values were lower in the treated samples.The application of nanoemulsions,inhibited total aerobic mesophilic,psychrophilic,and coliform bacteria during cold storage.These results demonstrate that the application of olive leaf extracts obtained via ultrasonic extraction in nanoemulsion form,especially 0.5%(C)group extended the shelf life of sea bass fillets by approximately two days while preserving product quality.展开更多
Rice,a global staple,requires quality preservation in cold storage for food security and consumer preferences.This review focuses on challenges in rice quality,featuring insights on sushi rice rapidly evolving ready-t...Rice,a global staple,requires quality preservation in cold storage for food security and consumer preferences.This review focuses on challenges in rice quality,featuring insights on sushi rice rapidly evolving ready-to-eat food with a short shelf-life.Cooked rice storage undergoes crucial changes,notably starch retrogradation,impacting quality,sensory attributes and consumer acceptance.The review analyzes challenges,emphasizing rice quality,exploring various analytical methods such as differential scanning calorimetry,X-ray diffraction,texture profile analysis,nuclear magnetic resonance.Strategies and innovations-physical,chemical and biochemical are discussed for combating sushi rice quality deterioration.The review highlights the potential of additives and the importance of specific water content,pH and temperature to prevent retrogradation in rice.Emphasizing the need for further research and development,this review aims to enhance cold storage methods for rice and sushi rice in particular,ensuring the availability of premium rice products with uncompromised quality.展开更多
This study compares the effect of OLE(olive leaf extract)on cow’s,sheep’s and goat’s milk yogurts,in order to better understand its impact according to the type of milk used.The aim is to examine how OLE,as a sourc...This study compares the effect of OLE(olive leaf extract)on cow’s,sheep’s and goat’s milk yogurts,in order to better understand its impact according to the type of milk used.The aim is to examine how OLE,as a source of bioactive compounds,influences yogurt properties such as antioxidant activity,and physicochemical characteristics(colour,texture,and viscosity).Each milk was enriched with OLE at 0.5%,1%,1.5%and 2%(w/v).The results showed a decrease in pH and an increase in acidity during storage,with no significant buffering effect of OLE for the three milk.OLE-enriched yogurts had a higher total phenol content and antioxidant activity,which increase significantly with OLE concentration.Moreover,the water-holding capacity(WHC)of the yogurts showed a tendency to increase slightly over the storage period of 14 days for cow’s and sheep’s milk yogurts but decreased slightly for goat’s milk yogurt.Sheep’s milk yogurts had the highest WHC,followed by goat’s and cow’s milk yogurts,indicating a better structural stability.OLE reduced brightness(L^(*))and increased redness(a^(*))and yellowness(b^(*))for the three milks.The texture profile showed that increasing OLE concentration increased the firmness of the cow’s milk yogurts,whereas the firmness of the sheep’s milk yogurts decreased with storage time and OLE concentration.For goat’s milk yogurt,firmness remained stable until day 7 but declined by day 14.Consequently,these results demonstrated the potential of OLE as a functional ingredient to enhance the nutritional profile and health benefits of yogurt,in particular through its antioxidant properties.展开更多
Colostrum refers to the initial milk that mammals generate following childbirth,and it possesses rich nutritional value.Due to its bioactive components(such as lactoferrin,lactoperoxidase,and immunoglobulins),colostru...Colostrum refers to the initial milk that mammals generate following childbirth,and it possesses rich nutritional value.Due to its bioactive components(such as lactoferrin,lactoperoxidase,and immunoglobulins),colostrum actively contributes to various positive immune functions and specific cellular processes within the consumer’s body.In clinical applications,research has shown that the immunoglobulins found in colostrum support the immune system,playing key roles in cell growth and development.Growth factors also contribute to various processes,including wound healing and metabolic functions.Lactoferrin and lactoperoxidase support the body’s immunity,while another bioactive component,functional oligosaccharides,selectively promote growth in the microbiome.Additionally,nucleotide monophosphates play crucial roles in numerous vital physiological func-tions,including the synthesis of proteins,lipids,and carbohydrates.The supplementation of colostrum has shown promising results in combating various diseases caused by different pathogens,such as gastrointestinal in-fections,diarrhea,gut-barrier diseases,and inflammatory bowel disease.Based on reports of these clinical ap-plications,the effects of colostrum against various diseases have been observed.Further research may reveal different therapeutic effects of colostrum on different diseases.By exploring the clinical applications of colostrum supplementation and the mechanisms of action of its bioactive components against specific diseases,this review highlights the potential of colostrum as a therapeutic agent and provides insights into its multifaceted effects.展开更多
Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems.However,food waste an...Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems.However,food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological(e.g.,preservative,colorant,fibres)added-value compounds.Those compounds of interest can be extracted using several advanced and/or emerging extraction techniques,which follow the green chemistry principles,and incorporated into food products.This is true for many types of foods;even dairy products of which cheese is one of the most appreciated and consumed worldwide.Therefore,cheese and dairy products can be effective vehicles for food waste and food by-products valorization.This review focuses on the opportunities for valuing various food wastes in the dairy sector,especially in cheese.It also highlights the contributions of recovered bioactive added-value compounds in enhancing the nutritional,technological,and sensory properties of dairy products.It is expected that food wastes could be used to improve functionalities of dairy products in the future,leading to innovative functional dairy food products to decrease the environmental footprint and simultaneously contribute to improve sustainability in the food sector.展开更多
Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,a polyphenolic plant flavonoid,is recognized as one of the plausible bioactive components...Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,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 properties.Luteolin is a flavone-based polyphenol naturally found as glycosides,with a phenylpropanoid biosynthesis route.Luteolin,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 bioactivities.Owing 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 stimulated.This 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.展开更多
Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is...Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.展开更多
Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-b...Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-based films.In addition,the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications.Different 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.The films were investigated for their thermal,morphological,mechanical,and barrier properties.In 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 storage.The 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.展开更多
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 produc...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 products.The lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food industry.To 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 species.In addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities.Moreover,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 self-life.Therefore,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification methods.Additionally,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.展开更多
Food industries have already been discovering or currently testing novel natural antimicrobials that may seem promising to assure food safety and maintain food quality.As consumers‘demand for more natural appealing f...Food industries have already been discovering or currently testing novel natural antimicrobials that may seem promising to assure food safety and maintain food quality.As consumers‘demand for more natural appealing foods,the possibility of metabolite of lactic acid bacteria(LAB)as antimicrobials may play an important and fundamental potential function in preventing foodborne illnesses and intoxications.展开更多
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,microbi...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 significantly 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.展开更多
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 obt...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 investigated.Permeates 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 treatment.Additionally,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 permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It 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 grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.展开更多
In the current study,five commercially important marine species(Sarpa salpa,Scomber japonicus,Chelon auratus,Mullus barbatus and Loligo vulgaris)were analyzed seasonally for Ca,K,Mg,Na,Cu,Fe,Mn,Zn,Se,Cd,Hg,Ni,Cr and A...In the current study,five commercially important marine species(Sarpa salpa,Scomber japonicus,Chelon auratus,Mullus barbatus and Loligo vulgaris)were analyzed seasonally for Ca,K,Mg,Na,Cu,Fe,Mn,Zn,Se,Cd,Hg,Ni,Cr and As.Metal and metalloid analyses in the samples were performed using ICP-MS/MS.Among macroelements,Ca reached 38,85 mg/kg in L.vulgaris;among trace elements,Fe peaked at 633 mg/kg in S.japonicus;and among toxic elements,the highest concentrations of both As(114.29 mg/kg)and Hg(1.41 mg/kg)were detected in M.barbatus.Within the scope of the risk assessment conducted for human health,EWI(Estimated Weekly Intake),THQ(Target Hazard Quotient),Total Target Hazard Quotient(TTHQ)and CR(Carcinogenic Risk)values were calculated.According to EWI results,the intake of essential elements remained at safe levels,but arsenic was found to be high,especially in M.barbatus and L.vulgaris.THQ analyses indicated risk levels above 1 for nickel and mercury in some species,especially in children,with values reaching 2.62 for Ni and 2.92 for Hg in children.TTHQ values exceeded safe limits in L.vulgaris and C.sapidus,particularly for children,indicating potential combined health risks from multiple metals.CR calculations showed values above acceptable limits for chromium and cadmium in most species.The findings indicate that seafood has different risk profiles for human health depending on species and consumption frequency,highlighting the need for careful consideration of consumption recommendations,especially for sensitive groups such as children.展开更多
This study investigates metal and metalloid accumulation and evaluates the associated human health risks in meagre(Argyrosomus regius),European hake(Merluccius merluccius),and sand sole(Pegusa lascaris)obtained from f...This study investigates metal and metalloid accumulation and evaluates the associated human health risks in meagre(Argyrosomus regius),European hake(Merluccius merluccius),and sand sole(Pegusa lascaris)obtained from fish markets and supermarkets in three major northeastern Mediterranean cities(Adana,Antalya,and Mersin).Seasonal samples were collected,and metal concentrations in muscle tissues were quantified using Inductively Coupled Plasma Mass Spectrometry.The mean concentrations of the analyzed metals,expressed as mg kg^(-1) wet weight,ranged as follows:selenium(Se),0.67-2.01;mercury(Hg),0.00-0.71;chromium(Cr),0.23-1.13;lead(Pb),0.02-0.43;cadmium(Cd),0.01-0.09;and inorganic arsenic(iAs),0.00-0.27.The results were evaluated under different consumption scenarios(1/3/5 days/week,20/60/100 g/day)for adults(70 kg body weight)and children(32 kg body weight).Estimated Weekly Intakes(EWI)were calculated and compared with the Provi-sional Tolerable Weekly Intake(PTWI)limits established for each metal.Target Hazard Quotients(THQ),Life-time Cancer Risk(CR),and Selenium Health Benefit Values(HBVSe)were also assessed.Overall,the EWI and HBVSe values for all species fell within safe limits.While THQ values for adults remained within acceptable thresholds,THQ(Hg),THQ(Cr),THQ(iAs),TTHQ,CR(Cr),and CR(iAs)values indicated potential health risks for children under high-consumption scenarios.In conclusion,the results highlight generally low health risks for adults but indicate potential concerns for children under high-frequency consumption scenarios.展开更多
Food safety issues associated with the increased use of synthetic and chemicals preservatives agents are receiving increasing attention.The utilisation of natural resources may provide a potential and advisable altern...Food safety issues associated with the increased use of synthetic and chemicals preservatives agents are receiving increasing attention.The utilisation of natural resources may provide a potential and advisable alternative to chemical preservatives in the seafood industry.This research study focused on the impacts of pure bioactive compounds(carvacrol,thymol,eugenol,andα-terpineol)on the sensory and microbiological(total viable count,TVC)and chemical qualities(total volatile basic nitrogen(TVB-N)value,thiobarbituric acid(TBA),free fatty acid(FFA),and peroxide value(PV))of vacuumed packaged anchovy(Engraulis encrasicolus)fillets during the refrigerated storage period.This study also evaluated the potential effect of bioactive compounds on biogenic amines(BAs)and ammonia(AMN)production in fish samples.Sensory investigations revealed that the control had an 8-day shelf life,that of the carvacrol and α-terpineol treatment was 15 days,and that of the thymol and eugenol treatment was 19 days.The application of bioactive compound on fish had a positive impact on the preservation of its oxidative stability through the reduction of TBA,FFA,and PV values as well as enhancement of the microbiological quality in comparision to the control.The use of pure bioactive compounds resulted in the reduction of the accumulation of BAs and AMN in anchovy fillets during 22 days of storage.The results exhibited that the pure bioactive compounds mainly eugenol and thymol,can increase the shelf life of anchovy.Therefore,they can be used by seafood industries as preservative agents due to their good antimicrobial and antioxidant activities.展开更多
Carbapenem-resistant Acinetobacter baumannii infections are becoming increasingly difficult to treat.Thus,this paper focused on identification of carbapenemase genes in carbapenem-resistant A.baumanii isolates,determi...Carbapenem-resistant Acinetobacter baumannii infections are becoming increasingly difficult to treat.Thus,this paper focused on identification of carbapenemase genes in carbapenem-resistant A.baumanii isolates,determining the antibacterial activities of Laurus nobilis L.leaves extracts in both carbapenem-sensitive and resistant strains,and comparing MIC values in strains with various carbapenemase genotypes.Besides,the components of Laurus nobilis extracts and the theoretical calculation of the antibacterial effect mechanisms of Laurus nobilis extracts on A.baumanii isolates were investigated.The MIC value of Laurus nobilis extracts was found to be 250μg/ml in A.baumanii isolates carrying one or two carbepenemase genes,while the MIC value was found to be 500μg/ml in strains carrying three or more carbapenemase genes.The extracts of Laurus nobilis had the highest concentration of rutin,followed by ferulic acid.The interaction of the major component of the extract,rutin,with OXA-51 was explored by molecular docking to demonstrate its binding potential.Its interaction was then compared to the interaction of a standard drug(doripenem).The binding potential of rutin was found to be slightly higher than that of doripenem that reflected the limited activity of the extract on the carbapenem-resistant strains.Consequently,new treatment drugs have needed to limit the spread of carbapenem-resistant A.baumannii.展开更多
基金funded by Cukurova University with the PhD project number SÜF2012D7.
文摘In this study,isolation,characterization and antibiotic resistance of lactic acid bacteria(LAB)strains from seafood,milk and cheese were investigated.128 LAB selected from approximately 1000 LAB isolated from food samples,were identified through phenotypic,morphological,genetic,and biochemical examinations.The identified LAB genera included lactobacilli,enterococci,lactococci,streptococci,leuconostoc,pediococci,and weisella.Raw goat’s milk was dominated by lactobacilli and enterococci,with a notable presence of lactococci and weissella.Cheese samples were mainly dominated by lactobacilli,while fish samples predominated enterococci and leuconostoc.Weissella was the least abundant genus,mainly found in dairy products.Notably,the genera of Lactobacilli contained Lactobacillus rhamnosus,L.paracasei subsp.paracasei,L.brevis,L.sunkii,L.zeae,and L.casei;enterococci contained E.hirae,E.faecalis,E.lactis,E.faecium,E.gallinarum,E.durans,and E.casseliflavus;weisella contained W.cibaria and W.confusa;lactococci contained Lactococcus lactis subs.Lactis and L.lactis subs.cremoris;and leuconostoc contained L.mesenteroides subsp.mesenteroides.The result showed that significant resistance among LAB strains was observed in antibiotic susceptibility testing against 11 standard antibiotics.The weisella were the most resistant to vancomycin,tetracycline,rifampicin,penicillin,ampicillin and gentamycin.All enterococci showed resistance to all antibiotics.Leuconostoc were resistant to ampicillin,streptomycin,gentamicin and kanamycin.In particular,all lactobacilli became resistant to ampicillin followed by streptomycin.These results highlighted the antimicrobial resistance,diversity and distribution of LAB in different food matrices,highlighting their impact on food safety,public health and functional properties.
基金funded by Mersin University Research Fund(Project No:2022-1-TP2-4698).
文摘The use of encapsulated starter cultures has become more important in recent years due to their improved survival and viability under adverse environmental conditions.In this study,apricot seed shell hydrochar and essential oil(EO)emulsion of Origanum munzurenze(O.munzurenze)was used in the microencapsulation and immobilization of starter culture(SC:Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus strains).Bacteria included in EO emulsions of O.munzurense were immobilized on hydrochar layers using a lyophilizer.Physicochemical analyzes and surface analyzes of the final products were examined using FTIR,SEM,and EDS.The viability of encapsulated and/or immobilized SC bacteria was analysed using the colony counting method.As a result of the study,the encapsulated SCs were embedded in the layered and porous structures of the hydrochar(El-SC:immobilized SC in microemulsion into hydrochar).In EDS analysis,C,N,O,P,Na,S,and K elements were detected in encapsulated-immobilized SC(El-SC).The viability of free SC insignificantly differed(6.5×10^(7))from the bacteria within oil emulsions(6.6×^(107))within 5 h.In contrast,the colony number of El-SC was higher than free SC within 5 h(p≤0.05).The number of live cells in El-SC at pH 2.0 was reduced as~10^(1)and~10^(2)times,respectively at the 5 h.As a result,starter culture bacteria can survive both in the emulsion and the hydrochar layers.
基金supported by the PRIMA Program under the Bio-ProMedFood(Project ID 1467)projectsupported by the European Union.The authors are also thankful for the scientific-research equipment financed by the EU grant“Functional integration of the University of Split,PMFST,PFST and KTFST through the development of the scientific and research infrastructure”(KK.01.1.February 1,0018).
文摘The by-products of Mediterranean agriculture that remain after the production of fruit wines,juices and extracts represent a large source of raw materials rich in phenolic compounds.As a contribution to the current state of knowledge,this study investigated the biological activity and phenolic composition of extracts obtained from blackberry,chokeberry and juniper by-products,as well as the interactions of the extracts in mixtures.The total phenolic content of the samples ranged from 44.42 to 250.28 mg gallic acid equivalents(GAE)/g dry extract,with the extracts from blackberry leaves and juniper needles being the highest.The highest concentration of phenolics detected by high performance liquid chromatography(HPLC)was also found in blackberry leaves(41.30 mg/g dry extract),with rutin dominating.The antioxidant activity of the samples,as measured by ferric reducing antioxidant power(FRAP),oxygen radical absorbance capacity(ORAC)and 2,2-diphenyl-1-picrylhy-drazyl(DPPH)scavenging activity,ranged from 3.4 to 26.8 mM Trolox equivalents(TE),15.8-58.4 mM TE and 80.1%-91.8%,respectively.Among the extract mixtures,the highest synergistic interaction was observed between blackberry leaves and juniper by-products extracts at 1:2 and 2:1 ratios.The antimicrobial activity of the extracts was tested against Gram-positive and Gram-negative foodborne pathogens and spoilage bacteria,with the lowest minimal inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)values against Staphylococcus aureus,Listeria innocua,Bacillus cereus,Campylobacter jejuni,Pseudomonas spp.and She-wanella spp.On the other hand,the antimicrobial activity of blackberry leaf extract in combination with selected phenolic compounds(vanillic acid,catechin,rutin and apigenin)showed no synergy against the tested micro-organisms.Overall,the results suggest that the tested by-products extracts could be utilized for the production of natural antioxidants and antimicrobials for further use in the food industry.
基金supported by the Scientific Research Projects ofÇukurova University(project number:FBA-2019-11459)carried out at the Food Engineering Department,Agricultural Faculty,Çukurova University,Turkey.
文摘In the functional food market,new and healthier products are being developed by combining probiotic culture with minerals,nutrients,and dietary fibre to meet customer preferences.Opuntia ficus-indica cladode pulp(OFIC)is an ideal source for creating nutraceutical or functional ingredients due to its rich nutritional profile,high fiber content,and abundance of minerals and antioxidants.With this study,yogurts were produced with Bifidobacterium animalis ssp.lactis probiotic culture and three different ratios of OFIC;compared to plain yogurt and plain yogurt with inulin during the storage period(14 days).OFIC addition notably enhanced the mineral content,particularly magnesium(up to 143 mg/L),copper(60.18 mg/L),manganese(63.53 mg/L),and zinc(290.98 mg/L).Volatile compound analysis identified(E)-hex-2-enal and(Z)-hex-2-en-1-ol as distinctive aroma markers in OFIC-supplemented samples,with levels correlating to OFIC concentration.Antioxidant activity reached 4.66 mg TE/kg on day 1,while total phenolic content peaked at 83.79 mg GAE/kg.Although some degradation in bioactives occurred during storage,OFIC-enriched yogurts consistently demonstrated superior nutraceutical profiles.Sensory evaluation confirmed all samples were organoleptically acceptable,though controls exhibited higher scores for texture and flavor.As a result,it was concluded that fruit yogurts containing a combination of 1%inulin+2%OFIC along with Bifidobacterium animalis ssp.lactis,BB-12 can be produced industrially as a functional product.
基金supported by the Scientific Research Projects Unit of Cukurova University(FBA-2022-14888).
文摘Phenolic extracts obtained from olive leaves using different extraction methods(conventional solvent extraction,Soxhlet,and ultrasonic extraction)were formulated with sunflower oil to produce nanoemulsions,and the effects of these formulations on the quality parameters of sea bass(Dicentrarchus labrax)fillets were investigated.The extracts were obtained using ethanol and hexane as solvents,and the highest phenolic content and antioxidant capacity were achieved with ultrasonic extraction.Nanoemulsions were prepared to contain 0.1%(A),0.3%(B),and 0.5%(C)extract,and their physical properties(droplet size,zeta potential,and polydispersity index)and antioxidant capacity were analyzed.Sensory analyses showed that the control stored at 4℃ was found to be sensorially and chemically acceptable for up to 7 days,but the nanoemulsion-treated samples remained acceptable for up to 9 days.Furthermore,chemical indicators(PV-peroxide value,TBA-thiobarbituric acid and total volatile basic nitrogen-TVB-N)values were lower in the treated samples.The application of nanoemulsions,inhibited total aerobic mesophilic,psychrophilic,and coliform bacteria during cold storage.These results demonstrate that the application of olive leaf extracts obtained via ultrasonic extraction in nanoemulsion form,especially 0.5%(C)group extended the shelf life of sea bass fillets by approximately two days while preserving product quality.
文摘Rice,a global staple,requires quality preservation in cold storage for food security and consumer preferences.This review focuses on challenges in rice quality,featuring insights on sushi rice rapidly evolving ready-to-eat food with a short shelf-life.Cooked rice storage undergoes crucial changes,notably starch retrogradation,impacting quality,sensory attributes and consumer acceptance.The review analyzes challenges,emphasizing rice quality,exploring various analytical methods such as differential scanning calorimetry,X-ray diffraction,texture profile analysis,nuclear magnetic resonance.Strategies and innovations-physical,chemical and biochemical are discussed for combating sushi rice quality deterioration.The review highlights the potential of additives and the importance of specific water content,pH and temperature to prevent retrogradation in rice.Emphasizing the need for further research and development,this review aims to enhance cold storage methods for rice and sushi rice in particular,ensuring the availability of premium rice products with uncompromised quality.
文摘This study compares the effect of OLE(olive leaf extract)on cow’s,sheep’s and goat’s milk yogurts,in order to better understand its impact according to the type of milk used.The aim is to examine how OLE,as a source of bioactive compounds,influences yogurt properties such as antioxidant activity,and physicochemical characteristics(colour,texture,and viscosity).Each milk was enriched with OLE at 0.5%,1%,1.5%and 2%(w/v).The results showed a decrease in pH and an increase in acidity during storage,with no significant buffering effect of OLE for the three milk.OLE-enriched yogurts had a higher total phenol content and antioxidant activity,which increase significantly with OLE concentration.Moreover,the water-holding capacity(WHC)of the yogurts showed a tendency to increase slightly over the storage period of 14 days for cow’s and sheep’s milk yogurts but decreased slightly for goat’s milk yogurt.Sheep’s milk yogurts had the highest WHC,followed by goat’s and cow’s milk yogurts,indicating a better structural stability.OLE reduced brightness(L^(*))and increased redness(a^(*))and yellowness(b^(*))for the three milks.The texture profile showed that increasing OLE concentration increased the firmness of the cow’s milk yogurts,whereas the firmness of the sheep’s milk yogurts decreased with storage time and OLE concentration.For goat’s milk yogurt,firmness remained stable until day 7 but declined by day 14.Consequently,these results demonstrated the potential of OLE as a functional ingredient to enhance the nutritional profile and health benefits of yogurt,in particular through its antioxidant properties.
基金supported by national funds through FCT/MCTES(PIDDAC):LEPABE,UIDB/00511/2020(DOI:10.54499/UIDB/00511/2020)UIDP/00511/2020(DOI:10.54499/UIDP/00511/2020)+1 种基金ALiCE,LA/P/0045/2020(DOI:10.54499/LA/P/0045/2020)the scientific collaboration under the FCT project UIDB/50016/2020.
文摘Colostrum refers to the initial milk that mammals generate following childbirth,and it possesses rich nutritional value.Due to its bioactive components(such as lactoferrin,lactoperoxidase,and immunoglobulins),colostrum actively contributes to various positive immune functions and specific cellular processes within the consumer’s body.In clinical applications,research has shown that the immunoglobulins found in colostrum support the immune system,playing key roles in cell growth and development.Growth factors also contribute to various processes,including wound healing and metabolic functions.Lactoferrin and lactoperoxidase support the body’s immunity,while another bioactive component,functional oligosaccharides,selectively promote growth in the microbiome.Additionally,nucleotide monophosphates play crucial roles in numerous vital physiological func-tions,including the synthesis of proteins,lipids,and carbohydrates.The supplementation of colostrum has shown promising results in combating various diseases caused by different pathogens,such as gastrointestinal in-fections,diarrhea,gut-barrier diseases,and inflammatory bowel disease.Based on reports of these clinical ap-plications,the effects of colostrum against various diseases have been observed.Further research may reveal different therapeutic effects of colostrum on different diseases.By exploring the clinical applications of colostrum supplementation and the mechanisms of action of its bioactive components against specific diseases,this review highlights the potential of colostrum as a therapeutic agent and provides insights into its multifaceted effects.
基金funded by VetAgro Sup institute in France and the University of Sfax in TunisiaThis work was also funded by FCT-Fundaç˜ao para a Ciˆencia e a Tecnologia through the CQM Base Fund-UIDB/00674/2020+1 种基金Programmatic Fund-UIDP/00674/2020by ARDITI-Agˆencia Regional para o Desenvolvimento da Investigaç˜ao Tecnologia e Inovaç˜ao,through the project M1420-01-0145-FEDER-000005-Centro de Química da Madeira-CQM+(Madeira 14–20 Program).
文摘Food waste and by-products have attracted attention in recent years due to the reduction of food resources and the negative impact on the environment of current production and consumption systems.However,food waste and by-products can be transformed into new products that can be useful for human consumption because they represent a source of nutritional and technological(e.g.,preservative,colorant,fibres)added-value compounds.Those compounds of interest can be extracted using several advanced and/or emerging extraction techniques,which follow the green chemistry principles,and incorporated into food products.This is true for many types of foods;even dairy products of which cheese is one of the most appreciated and consumed worldwide.Therefore,cheese and dairy products can be effective vehicles for food waste and food by-products valorization.This review focuses on the opportunities for valuing various food wastes in the dairy sector,especially in cheese.It also highlights the contributions of recovered bioactive added-value compounds in enhancing the nutritional,technological,and sensory properties of dairy products.It is expected that food wastes could be used to improve functionalities of dairy products in the future,leading to innovative functional dairy food products to decrease the environmental footprint and simultaneously contribute to improve sustainability in the food sector.
文摘Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,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 properties.Luteolin is a flavone-based polyphenol naturally found as glycosides,with a phenylpropanoid biosynthesis route.Luteolin,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 bioactivities.Owing 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 stimulated.This 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.
基金supported by the PRIMA program under project BioProMedFood(ref.no.2019-SECTION2-4 Project ID 1467)supported by the European Union+1 种基金supported by the Scientific and Technological Research Council of Turkey(TUBITAK)N-UPAG 119N492(PRIMA Programme Section 2).
文摘Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.
基金supported by the Dr.Whiteside Laboratory in the Department of Food,Nutrition,and Packaging Science,Clemson University.
文摘Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-based films.In addition,the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications.Different 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.The films were investigated for their thermal,morphological,mechanical,and barrier properties.In 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 storage.The 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.
文摘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 products.The lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food industry.To 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 species.In addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities.Moreover,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 self-life.Therefore,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification methods.Additionally,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.
文摘Food industries have already been discovering or currently testing novel natural antimicrobials that may seem promising to assure food safety and maintain food quality.As consumers‘demand for more natural appealing foods,the possibility of metabolite of lactic acid bacteria(LAB)as antimicrobials may play an important and fundamental potential function in preventing foodborne illnesses and intoxications.
基金supported by the Scientific and Technological Research Council of Turkey(TUBITAK),Grant No:N-UPAG 119N492(PRIMA Programme Section 2)supported by the PRIMA programme under BioProMedFood(Project ID 1467,CUP:J34I19004820005)supported by the European Union H2020 programme.
文摘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 significantly 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.
基金This research was supported in part by the ERA-NET project DISCOVERY:“Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield”.Project code SUSFOOD2-ID:101.This work is also based upon the work from COST Action 18101 SOURDOMICS-Sourdough biotechnology network towards novel,healthier and sustainable food and bioprocesses(http s://sourdomics.com/https://www.cost.eu/actions/CA18101/),where the author J.M.F.R.is the Chair and Grant Holder Scientific Representative,the author E.B.is vice-chair and leader of the working group 6“Project design and development innovative prototypes of products and small-scale processing technologies”,the author G.J.is leader of the working group 3“Design and development sourdough starter cultures for breadmaking and other agri-food products”and the author F.¨O.is the leader of the working group 8“Food safety,health promoting,sensorial perception and consumers’behaviour”,and is supported by COST(European Cooperation in Science and Technology)(https://www.cost.eu/).COST is a funding agency for research and innovation networks.Regarding the author J.M.F.R.,this work was also financially supported by:(i)Base Funding-UIDB/00511/2020 of the Laboratory for Process Engineering,Environment,Biotechnology and Energy-LEPABE-funded by national funds through the FCT/MCTES(PIDDAC)(ii)Project PTDC/EQU-EQU/28101/2017-SAFEGOAL-Safer Synthetic Turf Pitches with Infill of Rubber Crumb from Recycled Tires,funded by FEDER funds through COMPETE2020-Programa Operacional Competitividade e Internacionalizaç˜ao(POCI)and by national funds(PIDDAC)through FCT/MCTES.
文摘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 investigated.Permeates 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 treatment.Additionally,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 permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It 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 grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.
基金supported by the Scientific Research Projects Unit of Cukurova University(FBA-2021-13655).
文摘In the current study,five commercially important marine species(Sarpa salpa,Scomber japonicus,Chelon auratus,Mullus barbatus and Loligo vulgaris)were analyzed seasonally for Ca,K,Mg,Na,Cu,Fe,Mn,Zn,Se,Cd,Hg,Ni,Cr and As.Metal and metalloid analyses in the samples were performed using ICP-MS/MS.Among macroelements,Ca reached 38,85 mg/kg in L.vulgaris;among trace elements,Fe peaked at 633 mg/kg in S.japonicus;and among toxic elements,the highest concentrations of both As(114.29 mg/kg)and Hg(1.41 mg/kg)were detected in M.barbatus.Within the scope of the risk assessment conducted for human health,EWI(Estimated Weekly Intake),THQ(Target Hazard Quotient),Total Target Hazard Quotient(TTHQ)and CR(Carcinogenic Risk)values were calculated.According to EWI results,the intake of essential elements remained at safe levels,but arsenic was found to be high,especially in M.barbatus and L.vulgaris.THQ analyses indicated risk levels above 1 for nickel and mercury in some species,especially in children,with values reaching 2.62 for Ni and 2.92 for Hg in children.TTHQ values exceeded safe limits in L.vulgaris and C.sapidus,particularly for children,indicating potential combined health risks from multiple metals.CR calculations showed values above acceptable limits for chromium and cadmium in most species.The findings indicate that seafood has different risk profiles for human health depending on species and consumption frequency,highlighting the need for careful consideration of consumption recommendations,especially for sensitive groups such as children.
基金supported by the Scientific Research Projects Coor-dination Unit of Cukurova University[Project number:FBA-2020-13010].
文摘This study investigates metal and metalloid accumulation and evaluates the associated human health risks in meagre(Argyrosomus regius),European hake(Merluccius merluccius),and sand sole(Pegusa lascaris)obtained from fish markets and supermarkets in three major northeastern Mediterranean cities(Adana,Antalya,and Mersin).Seasonal samples were collected,and metal concentrations in muscle tissues were quantified using Inductively Coupled Plasma Mass Spectrometry.The mean concentrations of the analyzed metals,expressed as mg kg^(-1) wet weight,ranged as follows:selenium(Se),0.67-2.01;mercury(Hg),0.00-0.71;chromium(Cr),0.23-1.13;lead(Pb),0.02-0.43;cadmium(Cd),0.01-0.09;and inorganic arsenic(iAs),0.00-0.27.The results were evaluated under different consumption scenarios(1/3/5 days/week,20/60/100 g/day)for adults(70 kg body weight)and children(32 kg body weight).Estimated Weekly Intakes(EWI)were calculated and compared with the Provi-sional Tolerable Weekly Intake(PTWI)limits established for each metal.Target Hazard Quotients(THQ),Life-time Cancer Risk(CR),and Selenium Health Benefit Values(HBVSe)were also assessed.Overall,the EWI and HBVSe values for all species fell within safe limits.While THQ values for adults remained within acceptable thresholds,THQ(Hg),THQ(Cr),THQ(iAs),TTHQ,CR(Cr),and CR(iAs)values indicated potential health risks for children under high-consumption scenarios.In conclusion,the results highlight generally low health risks for adults but indicate potential concerns for children under high-frequency consumption scenarios.
基金financially supported by the Scientific Research Projects of Cukurova University.
文摘Food safety issues associated with the increased use of synthetic and chemicals preservatives agents are receiving increasing attention.The utilisation of natural resources may provide a potential and advisable alternative to chemical preservatives in the seafood industry.This research study focused on the impacts of pure bioactive compounds(carvacrol,thymol,eugenol,andα-terpineol)on the sensory and microbiological(total viable count,TVC)and chemical qualities(total volatile basic nitrogen(TVB-N)value,thiobarbituric acid(TBA),free fatty acid(FFA),and peroxide value(PV))of vacuumed packaged anchovy(Engraulis encrasicolus)fillets during the refrigerated storage period.This study also evaluated the potential effect of bioactive compounds on biogenic amines(BAs)and ammonia(AMN)production in fish samples.Sensory investigations revealed that the control had an 8-day shelf life,that of the carvacrol and α-terpineol treatment was 15 days,and that of the thymol and eugenol treatment was 19 days.The application of bioactive compound on fish had a positive impact on the preservation of its oxidative stability through the reduction of TBA,FFA,and PV values as well as enhancement of the microbiological quality in comparision to the control.The use of pure bioactive compounds resulted in the reduction of the accumulation of BAs and AMN in anchovy fillets during 22 days of storage.The results exhibited that the pure bioactive compounds mainly eugenol and thymol,can increase the shelf life of anchovy.Therefore,they can be used by seafood industries as preservative agents due to their good antimicrobial and antioxidant activities.
文摘Carbapenem-resistant Acinetobacter baumannii infections are becoming increasingly difficult to treat.Thus,this paper focused on identification of carbapenemase genes in carbapenem-resistant A.baumanii isolates,determining the antibacterial activities of Laurus nobilis L.leaves extracts in both carbapenem-sensitive and resistant strains,and comparing MIC values in strains with various carbapenemase genotypes.Besides,the components of Laurus nobilis extracts and the theoretical calculation of the antibacterial effect mechanisms of Laurus nobilis extracts on A.baumanii isolates were investigated.The MIC value of Laurus nobilis extracts was found to be 250μg/ml in A.baumanii isolates carrying one or two carbepenemase genes,while the MIC value was found to be 500μg/ml in strains carrying three or more carbapenemase genes.The extracts of Laurus nobilis had the highest concentration of rutin,followed by ferulic acid.The interaction of the major component of the extract,rutin,with OXA-51 was explored by molecular docking to demonstrate its binding potential.Its interaction was then compared to the interaction of a standard drug(doripenem).The binding potential of rutin was found to be slightly higher than that of doripenem that reflected the limited activity of the extract on the carbapenem-resistant strains.Consequently,new treatment drugs have needed to limit the spread of carbapenem-resistant A.baumannii.
