Mathematical modeling of Escherichia coli O157:H7 growth in carrot juice influenced by Thymbra capitata essential oil, heat treatment, and storage temperature.

The aim of this study was to develop a mathematical model describing the survival of Escherichia coli O157:H7 in carrot juice treated with Thymbra capitata essential oil combined with mild heat treatment and stored at different temperatures. The viable count method was used to investigate the effect of the treatment on bacterial survival, and the response surface methodology was used to develop a statistical model fitting the data. The results showed that the variance of bacterial growth is explained by storage temperature (37 %) and heat treatment (35 %), these are followed by Thymbra capitata essential oil (18 %) and their interaction (9 %). Positive multiplicative interaction was obtained for any pair of the studied treatments and cooperative effect synergy was observed over a large domain of these factors. A mathematical model was successfully developed to describe Escherichia coli O157:H7 response to the selected factors, within the study limits, and to estimate the risk of juice contamination and shelf-life. Based on our results, the use of Thymbra capitata essential oil combined with heat treatment may control Escherichia coli O157:H7 growth in carrot juice stored at low temperature.

[Technological features of fermented beverages production using kombucha].

Kombucha is a beverage made by fermenting sweetened brewed tea (substrate) by symbiotic culture of yeast and bacteria. Numerous researches on optimization of fermentation process, determination of the influence of technological factors on physical and chemical properties, formation of taste and flavor profile of the beverages, prevention of industrial product risks are due to the growing popularity of kombucha in Europe and the USA. Technological features of kombucha production are to optimize conditions for the growth of symbiotic culture and substrate fermentation. The duration of the process depends on the composition of the substrate, the ratio of tea mushroom and substrate, temperature, size and shape of fermentation vessel. The aim of the work was to generalize the results of studying the technological features of the production of fermented kombucha type beverages and to identify the factors that affect the chemical composition and safety of the finished beverages. Material and methods. Analytical research was carried out on the main databases for the keyword "kombucha". The criteria for inclusion of articles in the analysis were research articles with open access and presenting detailed technology of kombucha. Results. The technology of kombucha production is based on fermentation of the substrate and obtaining the base of the beverage with high content of organic acids, mainly acetic acid. In order to ensure microbiological safety the acetic acid concentration in the beverage base must be at least 1.2%. The high organic acid content necessitates the use of only glass or stainless steel fermentation equipment approved for food contact. The fermentation temperature ranges from 18 to 32 °C. The fermentation process is monitored according to basic criteria: temperature, pH value, acidity, acetic acid content, ethyl alcohol content, and residual sugar content. Kombucha production process is connected with microbiological, chemical and physical risks which could appear in case of using low quality raw materials, equipment and consumer packaging made of materials which do not correspond to sanitary norms, violating technological regimes, storage conditions of raw materials and ready production. To prevent hazards affecting the quality and safety of the finished product, it is necessary to control the technological process at all stages of production. Conclusion. Following sanitary-hygienic norms and technological regimes allows producing kombucha with a balanced taste and aroma, which meets the safety requirements for fermented beverages.

Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage.

Kombucha is a mildly sweet, slightly acidic fermented beverage, commercially available worldwide, that has attracted increasing consumers' interest due to its potential health benefits. Kombucha is commonly prepared using sugared black or green tea, but also other plant substrates are frequently utilised. Kombucha is obtained by fermentation using a symbiotic culture of bacteria and yeasts, whose composition varies depending on inoculum origin, plant substrates and environmental conditions. After fermentation, kombucha drinks are usually refrigerated at 4 °C, in order to maintain their biological and functional properties. There are no reports on the fate of microbial communities of kombucha in relation to long-term storage time and temperature. Here, for the first time, we monitored the diversity and dynamics of the microbial communities of a kombucha beverage fermented with different herbs during storage at 4 °C and at room temperature, for a period of 90 days, utilising culture-dependent and independent approaches. Moreover, cultivable yeasts and acetic acid bacteria (AAB) were isolated from the beverage, inoculated in pure culture, identified by molecular methods, and yeasts assessed for their functional properties. Total yeast counts were not affected by storage temperature and time, although their community composition changed, as Saccharomyces species significantly decreased after 45 days of storage at room temperature, completely disappearing after 90 days. On the other hand, Dekkera anomala (Brettanomyces anomalus), representing 52 % of the yeast isolates, remained viable up to 90 days at both storage temperatures, and was able to produce high levels of organic acids and exopolysaccharides. Data from DGGE (Denaturing Gradient Gel Electrophoresis) band sequencing confirmed that it was the dominant yeast species in all samples across storage. Other yeast isolates were represented by Saccharomyces and Zygosaccharomyces species. Among AAB, Gluconobacter oxydans, Novacetimonas hansenii and Komagataeibacter saccharivorans represented 46, 36 and 18 % of the isolates, whose occurrence remained unchanged across storage at 4 °C and did not vary up to 20 days of storage at room temperature. This work showed that the combination of culture-dependent and independent approaches is important for obtaining a complete picture of the distinctive core microbial community in kombucha beverages during storage, elucidating its diversity and composition, and preliminary characterizing yeast strains with putative functional activities.

Microbial Diversity and Interaction Specificity in Kombucha Tea Fermentations.

Despite the popularity of kombucha tea, the distribution of different microbes across kombucha ferments and how those microbes interact within communities are not well characterized. Using metagenomics, comparative genomics, synthetic community experiments, and metabolomics, we determined the taxonomic, ecological, and functional diversity of 23 distinct kombuchas from across the United States. Shotgun metagenomic sequencing demonstrated that the bacterium Komagataeibacter rhaeticus and the yeast Brettanomyces bruxellensis were the most common microbes in the sampled kombucha communities. To determine the specificity of bacterium-yeast interactions, we experimentally quantified microbial interactions within kombucha biofilms by measuring densities of interacting species and biofilm production. In pairwise combinations of bacteria and yeast, B. bruxellensis and individual strains of Komagataeibacter spp. were sufficient to form kombucha fermentations with robust biofilms, but Zygosaccharomyces bisporus, another yeast found in kombucha, did not stimulate bacteria to produce biofilms. Profiling the spent media of both yeast species using nuclear magnetic resonance spectroscopy suggested that the enhanced ability of B. bruxellensis to ferment and produce key metabolites in sucrose-sweetened tea may explain why it stimulates biofilm formation. Comparative genomics demonstrated that Komagataeibacter spp. with >99% genomic similarity can still have dramatic differences in biofilm production, with strong producers yielding five times more biofilm than the weakest producers. IMPORTANCE Through an integration of metagenomic and experimental approaches, our work reveals the diversity and nature of interactions among key taxa in kombucha microbiomes through the construction of synthetic microbial pairs. Manipulation of these microbes in kombucha has the potential to shape both the fermentation qualities of kombucha and the production of biofilms and is valuable for kombucha beverage producers, biofilm engineers, and synthetic ecologists.

Characterisation of chemical, microbial and sensory profiles of commercial kombuchas.

The kombucha market is a fast-growing segment in the functional beverage category. The selection of kombuchas on the market varies between the traditional and flavoured kombuchas. Our research aimed to characterise the chemical, microbial, and sensory profiles of the commercial kombuchas. We analysed 16 kombuchas from 6 producers. The dominant metabolites were acetate, lactate, and ethanol, the last of which might put some kombuchas into the alcoholic beverage section in some countries. The metagenomic analyses demonstrated that LAB dominates in green tea, and AAB in black tea kombuchas. The main bacterial species were Komagataeibacter rhaeticus and Lactobacillus ssp, and yeast species Dekkera anomala and Dekkera bruxellensis. The sweet and sour balance correlated with acid concentrations. The free sorting task showed that commercial kombuchas clustered into three main categories "fruity and artificial flavour", herbal and tea notes", and "classical notes". Our research results showed the necessity of the definition of kombucha.

[Effect of Lactobacillus coryniformis FZU63 on the flavor quality of black tea beverage].

The tea beverages will be endowed with distinct aroma and taste, as well as various biologically active compounds including probiotic factors, when fermented with lactic acid bacteria (LAB). However, at present, few studies on the dynamics of flavors in tea soup at different fermentation stages were conducted. In this study, the composition of monosaccharides, aromatic components, free amino acids, and organic acids were measured, when the black tea beverages were fermented with Lactobacillus coryniformis FZU63 which was isolated from Chinese traditional kimchi. The results indicated that monosaccharides including glucose, fructose, mannose and xylose in black tea beverages are the main carbon sources for fermentation. In addition, the abundance of aromatic compounds in black tea soup are increased significantly at different fermentation stages, which endow the fermented black tea soup with fruit aroma on the basis of flowery and nutty aroma. Moreover, some bitter amino acids are reduced, whereas the content of sweet and tasty amino acids is elevated. Furthermore, the levels of lactic acid, malic acid, citric acid and other organic acids are accumulated during the fermentation. Additionally, sensory evaluation displays that black tea beverage is acquired with comprehensive high-quality after being fermented for 48 h. This study provides a theoretical basis to steer and control the flavor formation and quality of the fermented tea beverages during LAB fermentation.

Effect of Lactobacillus coryniformis FZU63 on the flavor quality of black tea beverage / 生物工程学报

The tea beverages will be endowed with distinct aroma and taste, as well as various biologically active compounds including probiotic factors, when fermented with lactic acid bacteria (LAB). However, at present, few studies on the dynamics of flavors in tea soup at different fermentation stages were conducted. In this study, the composition of monosaccharides, aromatic components, free amino acids, and organic acids were measured, when the black tea beverages were fermented with Lactobacillus coryniformis FZU63 which was isolated from Chinese traditional kimchi. The results indicated that monosaccharides including glucose, fructose, mannose and xylose in black tea beverages are the main carbon sources for fermentation. In addition, the abundance of aromatic compounds in black tea soup are increased significantly at different fermentation stages, which endow the fermented black tea soup with fruit aroma on the basis of flowery and nutty aroma. Moreover, some bitter amino acids are reduced, whereas the content of sweet and tasty amino acids is elevated. Furthermore, the levels of lactic acid, malic acid, citric acid and other organic acids are accumulated during the fermentation. Additionally, sensory evaluation displays that black tea beverage is acquired with comprehensive high-quality after being fermented for 48 h. This study provides a theoretical basis to steer and control the flavor formation and quality of the fermented tea beverages during LAB fermentation.

Production of probiotic wort-based beverages with grapefruit (Citrus paradisi L.) or tangerine (Citrus reticulata L.) zest essential oil addition.

BACKGROUND: In recent years, increasing health awareness in consumers has motivated breweries to expand their beverage ranges with products with increased biological value. The aim of the present research was to develop probiotic wort-based beverages with grapefruit or tangerine zest essential oil addition. METHODS: Wort was produced with 60% Pilsen malt, 20% Vienna malt and 20% Caramel Munich ІІ malt with and without the addition of 0.05% (v/v) grapefruit or tangerine essential oils. It was inoculated with the probiotic yeast strain Saccharomyces cerevisiae var. boulardii Y1. Fermentations were carried out at a constant temperature of 10°C for 5 days. The dynamics of the extract, the alcohol content and the concentration of viable cells were monitored daily. The total phenolic content, phenolic acid and flavonoid phenolic compounds were determined because of their antioxidant activity. The antioxidant activity was determined by radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP). A descriptive organoleptic evaluation of the final beverages was performed. RESULTS: The essential oils inhibited yeast growth to some extent at the beginning of the fermentation, even at a concentration of 0.05% (v/v), which resulted in lower alcohol content in the beverages with essential oil addition. Nevertheless, at the end of fermentation the concentration of viable cells was almost equal in all the beverages. Tangerine essential oil addition led to the highest content of phenolics, of which phenolic acids predominated. Therefore, the highest antioxidant activity of the beverage with tangerine essential oil can be ascribed to phenolic acids. The results of the sensorial evaluation also showed that the panel had preference towards the beverage with tangerine essential oil. CONCLUSIONS: The combination of essential oil and the probiotic yeast strain resulted in beverages with higher biological value than the beverages produced with the probiotic strain alone. The results obtained will be used for optimisation of process variables in the production of pilot-scale wort-based probiotic beverages with essential oil addition.

Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices.

Sweet orange essential oil is obtained from the peels of Citrus sinensis (CSEO) by cold pressing, and used as a valuable product by the food industry. Nanoencapsulation is known as a valid strategy to improve chemical stability, organoleptic properties, and delivery of EO-based products. In the present study we encapsulated CSEO using chitosan nanoemulsions (cn) as nanocarrier, and evaluated its antimicrobial activity in combination with mild heat, as well as its sensorial acceptability in orange and apple juices. CSEO composition was analyzed by GC-MS, and 19 components were identified, with limonene as the predominant constituent (95.1%). cn-CSEO was prepared under low shear conditions and characterized according to droplet size (<60 nm) and polydispersity index (<0.260 nm). Nanoemulsions were stable for at least 3 months at 4 ± 2 °C. cn-CSEO were compared with suspensions of CSEO (s-CSEO) (0.2 µL of CSEO/mL) in terms of antibacterial activity in combination with mild heat (52 °C) against Escherichia coli O157:H7 Sakai. cn-CSEO displayed a greater bactericidal activity than s-CSEO at pH 7.0 and pH 4.0. The validation in fruit juices showed an improved bactericidal effect of cn-CSEO in comparison with s-CSEO when combined with mild heat in apple juice, but not in orange juice. In both juices, the combination of CSEO and mild heat exerted synergistic lethal effects, reducing the treatment time to cause the inactivation of up to 5 Log10 cycles of E. coli O157:H7 Sakai cells. Finally, the sensory characteristics of both juices were acceptable either when using s-CSEO or CSEO nanoemulsified with chitosan. Therefore, as a promising carrier for lipophilic substances, the encapsulation of EOs with chitosan nanoemulsions might represent an advantageous alternative when combined with mild heat to preserve fruit juices.

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach.

BACKGROUND: Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers reach the desirable sensorial attributes of the beverages. METHODS: We conducted 53 semi-structured interviews and participatory observations with colonche producers in 7 communities of the Altiplano and the Tehuacán Valley in order to characterize the practices and processes involved in the elaboration of the beverage. Opuntia and columnar cacti species used in colonche production were collected during fieldwork and identified. Selected sensorial attributes of Opuntia colonches were characterized by a ranking table and visualized by principal component analysis in order to distinguish differences of this beverage in the Altiplano localities. RESULTS: Thirteen cactus species are used for colonche production in both regions studied. In the Altiplano, the most commonly used fruit is Opuntia streptacantha because it contributes to the preferred attributes of the beverage in this region. Selection of substrates by producers depends on their preference and the availability of fruits of O. streptacantha and other species. Fermentation is mainly conducted in clay pots which is perceived to be the best type of vessel contributing to the preferred sensorial properties of colonche. The two main differences in colonche preparation between the villages are the practice of boiling the fruit juice and the use of pulque (fermented sap of Agave species) as inoculum. The most contrasting sensorial attributes selected between localities are the alcohol content and sweetness, which might be in accordance with the practices used for obtaining the final product. Colonche is produced mainly for direct consumption and secondarily used as a commercialized good to be sold for economic gains contributing to the general subsistence of households. The preparation methods are passed on by close relatives, mainly women. CONCLUSIONS: Traditional producers of colonche use several techniques in order to reach specific sensorial attributes of the final product. The production of colonche has been upheld for generations but fermentation practices are divided into two categories; (1) the use of an inoculum (either from pulque, or from colonche saved from the previous year), and (2) the use of "spontaneous" fermentation. The differing practices documented reflect the contrasts in the preferred sensorial attributes between regions. Colonche is a beverage that contributes to regional pride, cultural identity and is appreciated because of its gastronomic value. Here, we argue that there is a clear relationship of human knowledge in the management of microbiota composition in order to produce this beverage. In-depth documentation of the microbiota composition and dynamics in colonche will contribute to the preservation of this valuable biocultural heritage.

Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion.

Selenium (Se), which is present as SeCys in seleno-proteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Se is incorporated in the diet through Se-containing foods. Some lactic acid bacteria (LAB) can biotransform selenite (toxic) into Se-nanoparticles (SeNPs) and Se-amino acids. To exert their beneficial properties in the host, bacteria should survive the harsh conditions of the gastrointestinal tract and during food storage. We evaluated whether selenization of LAB influenced bacterial growth and survival during gastrointestinal digestion and after storage when present in a fermented fruit juice-milk (FJM) beverage. Lactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 were grown in MRS with and without selenite, and used to inoculate the FJM matrix. Selenization had no effect on LAB growth (9.54-9.9 log CFU/mL) in the FJM drink. The presence of SeNPs was confirmed for both selenized strains in the FJM beverage; however, the highest Se concentration (100 µg/L) was detected for the fermented beverage with selenized L. brevis. Under storage conditions 1.1 log CFU/ml decrease in cell count of selenized cells of L. brevis was observed, while no effect on cell viability was detected for non-selenized L. brevis or both selenized and control cells of F. tropaeoli. Resistance of L. brevis during digestion of the fermented FJM beverage was not affected by selenization. Contrarily, an increase (1 log CFU/mL) in the resistance of F. tropaeoli was observed when cells were selenized. After digestion, Se was detected in the soluble fraction of the beverage fermented by both strains, being higher for L. brevis (23.6 µg/L). Although selenization did not exert a drastic effect on strains´ survival during storage and digestion, microbial selenization previous to food fermentation could be an interesting tool for Se enrichment avoiding thus the addition of toxic Se salts.

Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages.

The interactions between phenolic compounds and gut microbiota, have gained much attention due to their beneficial effect on humans. The study was also conceived keeping in view the growing popularity of probiotics and emerging interest in designing plant based matrices for probiotic delivery. The synergistic relationship between probiotic, Lactobacillus rhamnosus GG (LR) (ATCC 53103) and phenolic compounds of fruit matrices, sea buckthorn (SBT) and apple juice (APJ) was evaluated on TNBS induced enterocolitis in a zebrafish model (Danio rerio). Addition of LR to SBT matrix conferred higher protection against inflammation than LR in APJ matrix. This could be due to higher content of phenolic compounds in SBT. Isorhamnetin was identified as the predominant phenolic in SBT. The juice matrices were also evaluated for their flow and viscoelastic properties. The consistency index (K) and flow behaviour index (η) were derived from evaluating the shear strength. All the tested juice matrices demonstrated shear-thinning properties. Effect of the matrices on other functionalities of LR during storage period of 14 days was also evaluated. No significant changes were observed on cell surface hydrophobicity depicting protective action of the matrix components on the probiotic strain. Gastrointestinal tolerance increased on Day 7 and 14. Principal Component Analysis of the anti-microbial potential of the probiotic beverage formulations against pathogenic and food spoilage strains showed higher antagonistic ability of LR in SBT during the 14 days storage. The key findings suggest probiotic strain may behave differently in different food matrices. The sustainable functionality of the probiotic strain can be achieved even during the shelf period by optimum design of the delivery matrix.

A Probiotic Beverage Made from Tiger-nut Extract and Milk Permeate.

BACKGROUND AND OBJECTIVE: Tiger-nut has long been recognized for its generous health benefits. Milk permeate as a by-product, contains lactose, soluble vitamins and salts. Probiotics are live micro-organisms that confer a benefit on the host. The aim of this work was to use a combination of tiger-nut aqueous extract (TNAE) and UF-milk permeate, fortified with probiotic bacteria, to produce a functional dairy beverage. Material s and Methods: Milk-permeate (65%), TNAE (30%) and sugar (5%) were the best portions used to produce permeate-tiger nut beverage. Three probiotic bacteria mixture including, L. plantarum and L. acidophilus culture (1:1), L. plantarum and B. breve culture (1:1) and L. plantarum with both L. acidophilus and B. breve culture (1:1:1) were added to create 3 permeate-tiger nut beverages namely T1, T2 and T3, respectively. The follow up of their bacteriological, physical and chemical characteristics/changes during a storage period of 10 days was evaluated. RESULTS: No changes in the survival of the probiotics bacteria were observed throughout the storage period (10 days). Meanwhile, T3 has low pH value and acetaldehyde content but has high diacetyl content and antioxidant activity followed by T2 and T1. Permeate-tiger nut beverage fortified with probiotic bacteria exhibited higher lightness and lower redness and structure viscosity than the control from day 5 onwards. Also, T3 was less sensory acceptable compared to the others. CONCLUSION: A mixture of UF-milk permeate (65%), tiger-nut aqueous extract (30%) and 5% sugar, fortified with 1% mixture of probiotic cultures produced a healthy stable beverage.

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity.

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.

Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity.

Understanding lactic acid bacteria (LAB) fermentation behavior in malt wort is a milestone towards flavor improvement of lactic acid fermented malt beverages. Therefore, this study aims to outline deficiencies that may exist in malt wort fermentation. First, based on six LAB strains, cell viability and vitality were evaluated. Second, sugars, organic acids, amino acids, pH value and buffering capacity (BC) were monitored. Finally, the implication of key amino acids, fructose and wort BC on LAB growth was determined. Short growth phase coupled with prompt cell death and a decrease in metabolic activity was observed. Low wort BC caused rapid pH drop with lactic acid accumulation, which conversely increased the BC leading to less pH change at late-stage fermentation. Lactic acid content (≤3.9 g/L) was higher than the reported inhibitory concentration (1.8 g/L). Furthermore, sugars were still available but fructose and key amino acids lysine, arginine and glutamic acid were considerably exhausted (≤98%). Wort supplementations improved cell growth and viability leading to conclude that key amino acid depletion coupled with low BC limits LAB growth in malt wort. Then, a further increase in organic acid reduces LAB viability. This knowledge opens doors for LAB fermentation process optimization in malt wort.

Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals.

This study aimed to investigate the effect of a synbiotic beverage made from soy and yacon (Smallanthus sonchifolius) extracts containing Bifidobacterium animalis ssp. lactis BB-12 on healthy elderly individuals' intestinal polyamine concentrations. A randomized, double-blinded, placebo-controlled trial has been conducted with twenty-nine volunteers (over 65years of age) who either had a daily intake of 150mL of synbiotic (synbiotic group - S) or placebo (placebo group - P) beverages. Both had the same nutrient composition, except that a probiotic culture was added to the synbiotic beverage. Total experiment time was 8weeks, which was divided into 3 consecutive phases: a prefeeding period (2weeks), followed by a feeding period (4weeks) and a postfeeding period (2weeks). Stool samples were collected at 3 time periods. Fecal concentrations of polyamines, putrescine (PUT), cadaverine (CAD) and spermidine (SPD) that were obtained during the synbiotic and placebo consumption period were significantly higher (p<0.05) than those found during the pre-consumption baseline level period. No significant differences in the number of bifidobacteria, clostridia, or enterobacteria were observed in any of the two groups at the three time periods. Similarly, no significant effect on the production of proinflammatory cytokines tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6) and anti-inflammatory interleukin-10 (IL-10) was induced by the synbiotic or placebo beverages consumption. The results herein indicate that both the synbiotic and the placebo beverage consumption have increased polyamines levels, which are often reduced in elderly individuals, without influencing inflammatory responses. In addition, both placebo and synbiotic beverages seems to contribute by maintaining increased polyamines levels.

Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.

The aim of the study was to evaluate antioxidant activity and total phenolic content of juice from three different types of fruits: elderberry (Sambucusnigra), lingonberry (Vacciniumvitis-idaea) and cornelian cherry (Cornusmas), and their action against adhesion of bacterial strains of Asaialannensis and Asaiabogorensis isolated from spoiled soft drinks. The antioxidant profiles were determined by total antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl, DPPH), and ferric-reducing antioxidant power (FRAP). Additionally, total polyphenol content (TPC) was investigated. Chemical compositions of juices were tested using the chromatographic techniques: high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS). Adhesion properties of Asaia spp. cells to various abiotic materials were evaluated by luminometry, plate count and fluorescence microscopy. Antioxidant activity of fruit juices expressed as inhibitory concentration (IC50) ranged from 0.042 ± 0.001 (cornelian cherry) to 0.021 ± 0.001 g/mL (elderberry). TPC ranged from 8.02 ± 0.027 (elderberry) to 2.33 ± 0.013 mg/mL (cornelian cherry). Cyanidin-3-sambubioside-5-glucoside, cyanidin-3-glucoside, and cyanidin-3-sambubioside were detected as the major anthocyanins and caffeic, cinnamic, gallic, protocatechuic, and p-coumaric acids as the major phenolic acids. A significant linear correlation was noted between TPC and antioxidant capacity. In the presence of fruit juices a significant decrease of bacterial adhesion from 74% (elderberry) to 67% (lingonberry) was observed. The high phenolic content indicated that these compounds may contribute to the reduction of Asaia spp. adhesion.

Desarrollo de una bebida nutritiva y sensorialmente agradable como suplemento en el desayuno de niños escolares / Development of a nutritive and liking beverage as supplement for schoolchildren’s breakfast

Fundamentos: El desayuno es esencial para el niño escolar. Sin embargo, cada vez más niños omiten el desayuno. El objetivo fue desarrollar una bebida nutritiva y sensorialmente agradable para niños escolares. Métodos: La formulación incluía coco, amaranto, caseína, miel, cacao, vainilla, y sabor chocolate. El proceso de elaboración incluyó homogenización, tratamiento térmico y envasado en botellas estériles. Se determinó la composición proximal y calidad microbiológica del producto. La evaluación sensorial se llevó a cabo en 107 niños utilizando una escala de 7-puntos. Se calculó el IMC y se estimó la frecuencia y consumo de alimentos de cada niño (recordatorio 24h). Resultados: La bebida aportó 84,6 kcal/100ml, proveniente de proteína (3,5%),grasa (4,0%) y carbohidratos (8,9%). La bebida agradó al 67,3% de los niños (p<0,01). Se identificó bajo-peso (10,3%), sobrepeso-obesidad (42,1%) entre los participantes. Los niños que no desayunan en casa (NDC; 10,3%) consumieron menos lácteos (p<0,01) y frutas (p=0,03) que los niños que desayunan en casa (DC). Los niños-NDC con desnutrición, sobrepeso u obesidad consumieron menos lácteos (p=0,01), cereales (p=0,03) y más dulces y productos horneados (p=0,04) que niños -DC con IMC-normal. Conclusiones: La bebida tuvo un aporte proteico y energético similar a un producto lácteo sin lactosa ni conservantes y podría ser un suplemento práctico en el desayuno de niños escolares (AU)

Breakfast is essential for schoolchild. However, increasingly there are more schoolchildren to miss breakfast. The aim was to develop a nutritive beverage with sensory accepta nce by schoolchildren. Methods: The beverage-formulation included coconut, amaranth, casein, honey, cacao, vanilla and chocolate flavor. The beverage -making process included homogenization, heat -treatment and packaging in sterilized bottles. Proximate composition and microbiological quality were determined in the product. An acceptance test was conducted in 107 schoolchildren using a 7-points scale. BMI was calculated for each schoolchild and food records were done according to 24 -hour recall method. Results: The beverage provided 84.6 cal/100ml coming from protein (3.5%), fat (4.0%) and carbohydrates (8.9%). The beverage was accepted by the 67.3% of the schoolchildren (p<0.01). Underweight (10.3%) and overweight-obesity (42.1%) status were identified in the participants. Schoolchildren that do not eat breakfast at home (NEBH; 10.3%) consumed lower dairy-products (p<0.01) and fruits (p=0.03) than children that eat breakfast at home (EBH). Schoolchildren - NEBH with underweight, overweight or obesity consumed lower dairy -products (p=0.01), breakfast -cereals (p=0.03) and higher sweets and baked products (p=0.04) than schoolchildren -EBH with normal -BMI. Conclusions: A beverage with protein content and food energy similar to dairy-product was obtained. The product is free-lactose and -conservative additives and may be a practical supplement for schoolchildren’s breakfast (AU)

Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.

The aim of this study was to investigate the effects of high hydrostatic pressure and thermal processing on microbiological quality, bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. High hydrostatic pressure processing at 500 MPa for 10 min reduced the total viable count from 4.38 log cfu/ml to nondetectable level and completely inactivated yeasts and molds in raw mulberry juice, ensuring the microbiological safety as thermal processing at 85 ℃ for 15 min. High hydrostatic pressure processing maintained significantly (p < 0.05) higher contents of total phenolic, total flavonoid and resveratrol, and antioxidant activity of mulberry juice than thermal processing. The main volatile compounds of mulberry juice were aldehydes, alcohols, and ketones. High hydrostatic pressure processing enhanced the volatile compound concentrations of mulberry juice while thermal processing reduced them in comparison with the control. These results suggested that high hydrostatic pressure processing could be an alternative to conventional thermal processing for production of high-quality mulberry juice.

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality.

Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.