Current Nutrition & Food Science - Volume 14, Issue 1, 2018

Background: Lactic acid bacteria (LAB) have been attracting attention of food microbiologists for more than a hundred years. An attention of researchers and society is paid to their ability to influent human health, to preserve foods and to extend their shelf life. Currently, LAB group includes a large number of different bacterial genera: Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Leuconostoc, Enterococcus, Oenococcus, Aerococcus, Carnobacterium, Vagococcus, Weisella and Tetragenococcus. Some LAB species can provide a positive effect on consumer’s health due to changes in milk composition leading to a better digestibility of some milk components. Positive effect of LAB is also linked with restoring the intestinal balance in favour of beneficial microorganisms. These LAB strains are known as probiotics. Probiotics, which are used in foods and nutrition supplements frequently, are isolated especially from gastrointestinal tract of humans and mammals, the vaginas of healthy women, breast and cow milk or fruits and vegetables. Every strain included in the list of probiotic bacteria must necessarily have a proven positive effect on human health. Other important features of probiotics are that they must be precisely identified and classified, cannot be pathogenic, must be able to survive in the digestive tract and must be stable during food processing. The effect of probiotic bacteria on the host health is based on their direct antagonism to pathogens and potential pathogens, as well as on the indirect expulsion of harmful microorganisms from the host. The adherence to the binding sites of mucous membranes, translocation blocking, competing for nutrients, the production of antimicrobial metabolites and the stimulation of the host immune system are applied here. The usage of probiotics for direct treatment of any disease is rare. Usually they are applied as an adjuvant therapy, as an eliminator/reducer of medication side effects, for the prevention of diseases and for long-term support of host immunity. Disorders treated by probiotic bacteria include lactose intolerance, diarrhoea and constipation, infections, obesity and diabetes mellitus, allergic and autoimmune diseases, respiration disorders, oncologic diseases, neurological and psychological disorders. On the other hand, some trials found out that probiotics had no effect on gut bacteria compared to inactive placebo. Conclusion: There is a growing interest in probiotics and defining the proper use of these agents. Although probiotics seemed to have beneficial effects in many clinical trials, the efficiency of probiotics is strain and dose-dependent. Also, there are numerous clinical and methodological differences between trials (e.g., strain used, dose, administration) that make it difficult to draw a conclusion about the efficacy. Additional research in the form of well designed, randomized, doubleblind, placebo-controlled trials is needed. Although probiotics appear to be safe in general, caution should be used when administered to specific subgroups of patients such as the immunocompromised, the elderly, and children.

Background: Mycotoxins, which are toxic metabolites produced by specific fungi in food crops, can cause serious problems for human’s health. Ochratoxin A is a natural toxin produced by Aspergillus spp. and Penicillium spp. These fungi can grow in different plants and climates, and therefore, contaminate the crops all over the world. Ochratoxin A, as one of the most common mycotoxin, is a potentially carcinogen biometabolite found in a wide range of foods from cereals to spices. Objective: This review illustrates the efficient prevention and remediation strategies to eliminate this hazardous mycotoxin. Its chemical structure, toxic effects, and safe intake will be briefly described. Results: The variety strategies have been used to decrease OTA in foods. Some of the important techniques for OTA decontamination are physical and biological methods. Physical decontamination is through the application of heat, microwaves and radiation. The biological decontamination of mycotoxins which are done by microorganisms via the degradation and binding. Saccharomyces cerevisiae, Xanthophyllomyces dendrorhous and Phaffia rhodozyma are the common microorganisms used for remediation of OTA. The combination of probiotics and prebiotics is eficient on toxin removal. Among probiotics Lactobacillus acidophilus is the most popular one. Conclusion: physical methods especially hot processing have some disadvantages in the food appearance and nutritional values. The biological methods are so popular recently. Using probiotics to remove OTA in contaminated foods seems highly efficient and also environmentally friendly.

Background: Virgin Olive Oil (VOO) is known as a nutraceutical resource. Virgin olive oil is stable oil and its shelf life is longer than the other edible oils. Bladi and Arbequina are the most extensive and important olive cultivars in Iran-Qom region. The aim of this research was to evaluate stability and the bioactive compounds of two olive cultivars (Bladi and Arbequina) that have beneficial effects on body's health. Methods: Olive fruits from Bladi and Arbequina cultivars were collected, indexes of weight, dimension, oil and moisture content of whole fruit, pulp and kernel were studied; their oil was extracted (cold press) and free fatty acid, peroxide, polar compounds, conjugated dienes and trienes, induction period, refractive index, chlorophyll and carotenoid contents, fatty acid, phenolic and tocopherol profiles were investigated. Results: The results showed that the dimensions and weights of the whole fruit, pulp and kernel of cultivars were significantly different. With the same amount of moisture, oil contents of fruit, pulp and kernel in Bladi (18.44, 34.94, 3.82%, respectively) were less than those in Arbequina (30.72, 45.1 and 8.75%). The composition of fatty acids in Bladi and Arbequina’s oil mainly consisted of oleic (50.16, 57.43%), palmitic (22.33, 19.79%) and linoleic acid (18.38, 14.72%),. Induction period of Arbequina was higher than Bladi, although polyphenols and tocopherols contents were higher in Bladi. Conclusion: The fatty acids composition and the presence of antioxidants mainly phenols and tocopherols are established key factors for the resistance of the oil to autoxidation.

Background: Eggplant is an important crop, being cultivated and consumed in many countries. However, like other vegetables, is highly perishable and has a short shelf life. Objective: The objective of this study was to evaluate the effect of hot air drying on some physical, chemical and sensorial properties of eggplant. Methods: Eggplant samples were dried in convective chambers at constant temperatures of 50, 60, 70 and 80°C. The fresh and dried samples were evaluated for moisture, water activity, vitamin C, total phenolic compounds, antioxidant activity, colour and texture. To complement the study, a sensorial evaluation was made by a consumer panel. Results: The results showed that drying decreased importantly the contents of vitamin C and phenolic compounds as well as antioxidant activity. Moreover, the negative impact was higher for higher drying temperatures. Drying also altered the colour, turning the samples darker. The textural properties were similarly considerably altered by drying, although the temperature did not show significant influence. Regarding the sensorial evaluation, even though it allowed establishing the sensory profiles of the dried samples, it was not possible to clearly distinguish among them, particularly the global appreciation. Conclusion: It was concluded that the drying operation substantially changed the physical, chemical and sensory properties of eggplant. Furthermore, the drying temperature had higher effect on the chemical components and colour and nor so much on the texture.

Background: Bean is a leguminous widely consumed in the world by most of its population and different nutritional, antioxidant and functional properties are associated in it. Besides being one of the most traditional foods in the Brazilian diet. Objective: Thus, this study aims to evaluate the bioactive constituents (phytosterols, tocopherols, essencial fatty acids) in oils extracted from two bean varieties when submitted to different treatments (Raw, macerated and macerated/cooked). Methods: The oils extracted from two bean varieties, Pérola (carioca) and BRS Valente (black) with the three treatments were evaluated and analyzed for the composition of phytosterols, tocopherols and fatty acids to investigate the losses during domestic processing. Results: The phytosterols that were found in greater quantities were: campesterol, stigmasterol and β-sitosterol. It was highlighted the macerated/cooked black beans with the highest concentration of total phytosterols. It is possible to emphasize high amount of total tocopherols in the two varieties of beans for the macerated / cooked treatment. It is also worth noting the predominance of γ-tocopherol on the other isomers. In relation to fatty acids, the predominance of unsaturated and polyunsaturated fatty acids was observed, with emphasis on the presence of α-linolenic acid (ω3), important from a nutritional point of view, since it is an essential fatty acid. Conclusion: Based on the results obtained, it is possible to show the nutritional importance of the beans consumption studied in the Brazilian diet, by the bioactive constituents, still present after the heat treatment used.

Background: An important role for oxidative stress both as a consequence and as a cause of epileptic seizures has been suggested. Regarding the antioxidant and central nervous system depressant effects of Apium graveolens, the effects of aqueous extract of the plant on the brain tissues oxidative damage in pentylenetetrazole (PTZ)-induced seizures model were investigated. Materials & Methods: Male Wistar rats were divided into 5 groups and treated: Control (saline), PTZ and three doses of the Apium graveolens extract (100, 500 and 1000 mg/kg) before PTZ. Latency to the first Minimal Clonic Seizure (MCS) and the first Generalized Tonic-Clonic Seizures (GTCS) was recorded. The brain tissues were then removed for biochemical measurements. Results: MCS and GTCS latencies in extract treated groups were significantly higher than that of PTZ group (P < 0.05-P< 0.01). The malondialdehyde (MDA) levels in the brain tissues of PTZ group were significantly higher than that of control animals (P < 0.01-P< 0.001). Pretreatment with the extract resulted in a significant reduction in the MDA levels (P < 0.05-P< 0.001). Following PTZ administration, a significant reduction in total thiol content was observed in the brain tissues (P < 0.05-P < 0.01). Pretreatment with the extract was not effective to prevent from the lowering effects of PTZ- induced seizures on total thiol concentrations in the brain tissues. Conclusion: The present study showed that aqueous extract of Apium graveolens aerial parts possess anticonvulsant activity. This activity is accompanied by an antioxidant effect in the brain.

Background: The World Health Organization determines cardiovascular diseases as the most wide-spread diseases in the world. They are the main reason for human death in most countries. Functional food enriched with essential micronutrients, such as ω-3 fatty acids, are one means of such diseases' prevention. Micro- and nano-encapsulation of fatty acids contributes to their safety and prevents changes to the organoleptic properties of the products when introduced in a recipe. Objective: This paper aims to present a method for enriching bread with ω-3 fatty acids using a liposomal polyunsaturated fatty acids (PUFAs) concentrate obtained from seal fat. Methods: The authors developed the PUFAs concentrate using the complex formation method with urea. They introduced a liposomal suspension with the PUFAs concentrate into a bread recipe by replacing part of the water. Gas chromatography-mass spectrometry was used to determine the fatty acid composition of the oil in the bread. The authors also evaluated the organoleptic characteristics of the bread samples and the ability of the bread to crumble, as an indication of the degree of bread staling. Results: The authors identified the optimal dose of ω-3 PUFAs concentrate in a liposomal form obtained from seal fat to fortify bread. Fatty acid analysis of the bread lipids confirmed the increase in ω-3 fatty acids content in the final product. Increasing the content of ω-3 fatty acids changed the ω-6/ω-3 ratio. The introduction of this additive into the bread recipe also augmented the bread volume yield and crust color intensification, and reduced the degree of bread staling. Moreover, the method used to incorporate the additive did not alter the bread taste and flavor. Conclusion: The findings prove that micro- and nano-encapsulation allow obtaining a food product with good organoleptic characteristics and consumer-desired product properties. The consumption of functional food enriched with essential micronutrients, such as ω-3 PUFAs, is one of the ways to prevent cardiovascular diseases.

Background: Dahi (curd) is one of the most popular fermented milk product which is known for its unique flavor, solid characteristics and high nutritive and therapeutic values. Despite, India being one of the largest producer of milk, milk and milk-based products are out of reach of several Indian population subsets due to the high cost. Currently, in order to cut the product cost, different kinds of milk replacers are applied to make milk and milk derived products. Being a rich source of protein, soy has become an attractive replacer for milk and milk derived products. Methods: The study was carried out to evaluate the feasibility of soymilk supplementation with toned milk for the production of nutritious dahi and as a substitute for cattle milk. Soy milk was extracted from dry, pre-blanched seeds, soaked for 3 hour followed by grinding with hot water (1:8 ratios). The curd was prepared from 5 different proportion of soy and toned milk: T1 (100% soy milk), T2 (70% toned milk: 30% soy milk), T3 milk (50% toned milk: 50% soymilk), T4 (40% toned milk: 60% soymilk) and T5 (100% toned milk) using mother dairy curd as an inoculum. Results: These curd samples were evaluated for organoleptic properties (color, flavor, body and texture) as well as physico-chemical (protein, fat, ash content, total solids and total soluble solid, moisture content, colorimetric and rheological behavior). Overall organoleptic acceptability of these soy blended dahi formulations T1, T2, T3, T4 and T5 was found to be 5.87, 6.71, 6.64, 6.59 and 7.0, respectively. Conclusion: The results of present study indicate that 30% replacement of cattle milk with soy milk could be the most feasible option to ensure the high availability of milk to poor population without affecting the palatability and nutritional quality of curd. It was also observed that soy milk substituted with curd was cheaper and can be afforded by population with lower income.

Objective: The aim of this study was to investigate the dose-dependent toxic effect of SIF supplementation. Methods: Single doses of 0, 100, 500, and 1000 mg/kg bw of SIF were administered by gastrogavage to male and female Wistar rats (6/sex/group). Same dosages were gastrogavaged daily over a period of 30 days, the animals were fed with a standard ration added of 20% soybean-based protein bar (weight/weight) ad libitum. Food consumption, Body weight, organ weights, hematological and biochemical parameters were measured, and then the organs were necropsied and examined histologically. Results: A single dose of 1000 mg/kg bw did not cause any behavioral alteration, toxicity symptoms, or death. The SIF at 1000 mg/kg bw/day for 30 days exhibited increasing a relative liver weight in the female. In this same dosage, a decrease in relative liver, lungs, kidneys, spleen and heart weight was observed among males. A minimal alteration in enzymes or biochemical markers of liver function was observed in female and male rats, but this was not considered adverse since there were no supporting clinical or histopathologic findings. Conclusion: The acute toxicity test indicates that SIF has a high margin of safety as shown by the LD50 and according to subacute test the No-observed-adverse-effect level (NOAEL) of SIF was estimated to be 100 mg/kg/day. However, the chronic toxicity cannot be estimated.

Background: It is now generally recognized that the high-calorie diets with inadequate physical activity result in many diseases such as obesity. In this work stevioside as an artificial sweetener and pectin as stabilizer were applied to prepare low-calorie quince jam. Methods: In order to manufacture product with desirable properties, different factors such as percentage of pectin, stevioside and sugar was evaluated and optimized by response surface methodology (RSM). For determination ofoptimum points, two responses, viscosity and Brix were used. In the second part of this study, the effect of temperature (4 and 25°C) on physicochemical and sensory properties of the jam was measured every 20 days over 60-day storage. Results: The optimized formula of reduced-calorie quince jam was obtained by pectin, stevioside and sugar content of 0.4, 0.27 and 50%, respectively. Storage time had a significant effect to decrease monomeric anthocyanins, total phenolic compounds, vitamin C and Brix significantly, whereas jam water activity and pH increased. On the contrary, storage temperature did not show any significant influence on physicochemical properties of jam. Conclusion: Totally, the results showed that the production of low-calorie quince jam using stevioside can be industrially applicable and recommended to people who are interested in consumption of reduced- calorie foods.