The search for ingredients from novel sources is gaining interest within the framework of promoting a more sustainable food system.The exploration of insects as a source of antimicrobial peptides could be useful for i...The search for ingredients from novel sources is gaining interest within the framework of promoting a more sustainable food system.The exploration of insects as a source of antimicrobial peptides could be useful for identifying compounds able to inhibit the growth of several microorganisms in different food applications.The purpose of this review is to recapitulate the literature on edible insect protein hydrolysates as a source of antimicrobial peptides,their mechanisms,and their use in the food industry by producing fortified products or edible coatings,and their use in agriculture.Scarce investigation has been carried out in the framework of their incorporation into the food system regarding their antimicrobial properties.Locusta migratoria,Hermetia illucens,and Tenebrio molitor are some of the most studied species.The literature available suggests promising results in areas such as fortification of foods or active packaging,based on the antimicrobial properties they might exert.展开更多
Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nut...Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nutritional,storage,and sensorial analysis in order to understand the safety and functionality of chikki following fermentation were attempted.Materials and Methods:Partial fermentations of chikki were carried out using overnight grown culture of L.lactis samples.The fermented chikki were further analysed for GABA and anti-nutrients.The antioxidant profile,protein,and sugar were also analysed.The storage studies were carried on up to 2 months for functional property evaluations.Results:Fermentations at 37°C,pH of 5,with 1%inoculum and incubation for 24 h were optimal conditions,and resulted in the GABA concentration of 816 mg/g,respectively,and the GABA concentration did not change significantly(P>0.05)upon storage for upto a period of 2 months.Analysis of the fermented chikki revealed a slightly higher level of phenolic,flavonoid,protein,and sugar contents as compared to those which were not subjected to fermentation.The results of sensorial analysis showed an overall general acceptability on a 5-point hedonic scale to be 8.5±0.01(before storage)and 8.03±0.01(after storage).The fermented chikki also possessed antioxidant properties and significantly(P<0.05)low levels of phytates with complete reductions of other anti-nutrients.Conclusions:Traditionally prepared/manufactured chikki lacks GABA,possesses notable levels of anti-nutrients with lower phenolics,flavonoids,as well as antioxidants.Our study suggested a simple preparation of GABA could enrich the popular ethnic snack through fermentation by L.lactis subsp.lactis.The developed snack is acceptable,economical with good shelf life,and has substantially reduced levels of anti-nutrients originating from groundnuts affording consumer safety.展开更多
基金supported by the VII University of Seville’s Own Plan for Research and Knowledge Transfer(VII-PPIT-US,2023-V.1 B).
文摘The search for ingredients from novel sources is gaining interest within the framework of promoting a more sustainable food system.The exploration of insects as a source of antimicrobial peptides could be useful for identifying compounds able to inhibit the growth of several microorganisms in different food applications.The purpose of this review is to recapitulate the literature on edible insect protein hydrolysates as a source of antimicrobial peptides,their mechanisms,and their use in the food industry by producing fortified products or edible coatings,and their use in agriculture.Scarce investigation has been carried out in the framework of their incorporation into the food system regarding their antimicrobial properties.Locusta migratoria,Hermetia illucens,and Tenebrio molitor are some of the most studied species.The literature available suggests promising results in areas such as fortification of foods or active packaging,based on the antimicrobial properties they might exert.
文摘Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nutritional,storage,and sensorial analysis in order to understand the safety and functionality of chikki following fermentation were attempted.Materials and Methods:Partial fermentations of chikki were carried out using overnight grown culture of L.lactis samples.The fermented chikki were further analysed for GABA and anti-nutrients.The antioxidant profile,protein,and sugar were also analysed.The storage studies were carried on up to 2 months for functional property evaluations.Results:Fermentations at 37°C,pH of 5,with 1%inoculum and incubation for 24 h were optimal conditions,and resulted in the GABA concentration of 816 mg/g,respectively,and the GABA concentration did not change significantly(P>0.05)upon storage for upto a period of 2 months.Analysis of the fermented chikki revealed a slightly higher level of phenolic,flavonoid,protein,and sugar contents as compared to those which were not subjected to fermentation.The results of sensorial analysis showed an overall general acceptability on a 5-point hedonic scale to be 8.5±0.01(before storage)and 8.03±0.01(after storage).The fermented chikki also possessed antioxidant properties and significantly(P<0.05)low levels of phytates with complete reductions of other anti-nutrients.Conclusions:Traditionally prepared/manufactured chikki lacks GABA,possesses notable levels of anti-nutrients with lower phenolics,flavonoids,as well as antioxidants.Our study suggested a simple preparation of GABA could enrich the popular ethnic snack through fermentation by L.lactis subsp.lactis.The developed snack is acceptable,economical with good shelf life,and has substantially reduced levels of anti-nutrients originating from groundnuts affording consumer safety.
