Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend.

The antinutrients and off-flavors present in plant-based foods are some of the major organoleptic and consumer acceptance drawbacks considered when developing plant-based fermented dairy alternatives (PBFDA). Here, we investigated a combination of genotypical and phenotypical consecutive screening methods to find out the optimal single- and combination of lactic acid bacteria (LAB) strains based on volatile off-flavors, phenolic acids, saponins, and trypsin inhibitor degradation through the fermentation of a pea, oat, and potato (POP) blend. Lactiplantibacillus plantarum strains were the most optimal for the partial/complete degradation of p-coumaric (>98 %) and ferulic acid (10-20 %) compounds in the POP blend.

Effects of blackberries ( sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity.

Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created.

Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion.

The residue from soy processing (okara) was evaluated for phenolic compounds, flavonoids, radical scavenging activity and reducing power ability. The ability of okara to decelerate the oxidation of omega-3 fatty acids caused by light exposure in a milk matrix, as well as its bioavailability after in vitro digestion, were investigated. Okara contained phenolic compounds (106.

Casein-Based Powders: Characteristics and Rehydration Properties.

Casein-based powders are gaining industrial interest due to their nutritional and functional properties, but they are also known to have poor rehydration abilities. The fundamental physical and chemical mechanisms involved in the rehydration of these powders are essential for determining the critical steps in the manufacturing processes and for developing casein powders with improved rehydration properties. A number of analytical methods have been developed to measure the rehydration ability of powders, but criteria for the selection of methods for casein-based powders have not been provided.

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract.

In this study, yogurt was supplemented with 1.5 and 3.0 g L of grape extract, inoculated culture containing , , and , fermented and stored at 4 °C.

Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants.

The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90-day period) and for malonaldehydes (during a 210-day period) at 25±2 and 4±1°C. The presence of lycopene and BHA increases the total phenolic compounds in the enriched egg powders, and BHA exhibits the most antioxidant activity, as quantified by an ABTS assay.

Effect of commercial grape extracts on the cheese-making properties of milk.

Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.