Correction: Bartkiene et al. Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts. 2020, , 614.

In the original publication [...

Influence of Biotreatment on L. Cereal Wholemeal Contamination and Enzymatic Activities.

Crop contamination with mycotoxins is a global problem with a negative impact on human and animal health as well as causing economical losses in food and feed chains. This study was focused on the evaluation of the effect of lactic acid bacteria (LAB) strain (-LUHS173, -LUHS245, -LUHS135, -LUHS244 and -LUHS210) fermentation on the changes in the level of deoxynivalenol (DON) and its conjugates in spp.-contaminated barley wholemeal (BWP).

Application of Solid-State Fermentation for the Improving of Extruded Corn Dry-Milling By-Products and Their Protein Functional Properties.

In this study, the effect of solid-state fermentation (SSF) with MI401 and PA-2 strains on functional properties of extruded (130 °C; 25 rpm) corn-milling by-products (CMB) and their albumin, globulin, and prolamin fractions was evaluated in order to produce stabilized and functionalized food/feed stock. Extrusion resulted in a considerable reduction of microbial contamination of CMB by five log cycles, increased damaged starch, water-absorption capacity, and lowered protein and fat contents by 12.4% and 37%, respectively.

Specifics of the Emotional Response of Patients Suffering From Major Depressive Disorder to Imagined Basic Tastes of Food.

Nowadays, the major depressive disorder (MDD) is a common disease that negatively affects the life quality of many people around the world. As MDD symptoms are closely related with the changes in food and eating, the relation between patients' emotional responses and food tastes could be used as criteria for diagnostic. Until now, studies on the emotional response to different food tastes for patients affected by MDD have been poorly described in literature.

Composition of the Protein Ingredients from Insoluble Oat Byproducts Treated with Food-Grade Enzymes, Such as Amylase, Cellulose/Xylanase, and Protease.

The manufacture of plant-based drinks has the drawback of a huge production of underexploited press cakes. In particular, the oat press cake is mainly used in feed formulation, whereas added-value applications in human nutrition are scarce. Considering that enzymatic treatments may be useful to improve the nutritional quality of these insoluble byproducts, this study aimed to evaluate whether the treatment with some food-grade enzymes, such as amylase, cellulase/xylanase, protease, and their combination, may be useful to achieve this goal.

Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo.

This study was dedicated to increasing the efficiency of producing plant-based protein hydrolysate using traditional and non-traditional treatments. Low- and high frequency ultrasound (US) at different intensities were applied to corn steep liquor (CSL) at 50 °C for 30 min, and enzymatic hydrolysis was performed using industrially produced alkaline protease. The efficiency of US and enzymatic treatments was characterized by protein solubility (soluble protein (SP) content, hydrolyzed protein (HP) concentration, and free amino acid (FAA) profile) and kinetic parameters: Michaelis-Menten constant (KM) and apparent breakdown rate constant (kA).

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production.

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB.

Combination of Extrusion and Fermentation with and Strains for Improving the Safety Characteristics of Wheat Bran.

Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with and strains for the valorisation of W to provide safer food and feed stock.

The Influence of Essential Oils on Gut Microbial Profiles in Pigs.

In recent years, the intake of ultra-processed foods has increased dramatically worldwide. Missing natural foods in the diet raise the need of biologically active food components that could compensate for this deficiency and help maintain proper immune status. This study used pigs as an animal model for the assessment of the impact of consumption of plant extract combined with and essential oils on microbial profile in intestines.

Bioconversion of Milk Permeate with Selected Lactic Acid Bacteria Strains and Apple By-Products into Beverages with Antimicrobial Properties and Enriched with Galactooligosaccharides.

The present research study aims to prepare prototypes of beverages from milk permeate (MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing antimicrobial properties (. LUHS245, LUHS210, LUHS51, LUHS135, LUHS29, LUHS122, LUHS71, LUHS244, LUHS183, LUHS206) and MP with (AppMP) or without (MP) the addition of 8% () apple by-products (App). Two groups of prototypes of beverages were prepared: fermented MP and fermented MP with App (AppMP).

Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts.

In order to promote the efficient use of byproducts from the production of plant-based beverages, which still contain a large amount of nutritional and functional compounds, microbiological and chemical safety characteristics should be evaluated and, if needed, improved. Many challenges are associated with byproducts valorization, and the most important ones, which should be taken into account at the further steps of valorization, are biological and chemical safety. For safety improving, several technological treatments (biological, physical etc.

Acoustic-Based Screening Method for the Detection of Total Aflatoxin in Corn and Biological Detoxification in Bioethanol Production.

spp. are widely occurring fungi in nature; they produce toxic compounds such as aflatoxins (AFs) and mainly target plant products such as corn and nuts. The development of prevention strategies is challenging because AFs are highly toxic and have been regulated to small concentrations.

Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial strain LUHS29.

In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by-products (BB) during submerged and solid state fermentation (SSF) with were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation.

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms.

Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content.

This study evaluated the influence of fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, ultrasonication, and different methods of dehydration on the content of IgG, IgA, and IgM in bovine colostrum (BC), as well as the antimicrobial activity of the treated and fresh BC samples [fresh = BC; freeze dried = BC; vacuum dried (+45°C) = BC; BC fermented with LUHS135 = BC; BC fermented with LUHS244 = BC; BC fermented with LUHS135 and freeze dried = BC; BC fermented with LUHS244 and freeze dried = BC; BC fermented with LUHS135 and vacuum dried = BC; BC fermented with LUHS244 and vacuum dried = BC; BC ultrasonicated and freeze dried = BC; BC ultrasonicated and vacuum dried = BC]. The antimicrobial activity was assessed against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, methicillin-resistant Staphylococcus aureus, Enterococcus faecalis, Enterococcus faecium, Bacillus cereus, Streptococcus mutans, Enterobacter cloacae, Citrobacter freundii, Staphylococcus epidermis, Staphylococcus haemolyticus, and Pasteurella multocida using the agar well diffusion method, as well as in liquid medium. In liquid medium analysis showed that the fermented BC samples had the broadest antimicrobial spectrum (of 15 tested pathogenic strains, BC and BC inhibited 13; BC inhibited 12; and BC, BC, and BC inhibited 11).

A new delivery system based on apple pomace-pectin gels to encourage the viability of antimicrobial strains.

This work was aimed to investigate the concept of the valorization of apple processing by-products to produce a new preservation system based on apple pomace gels to encourage the viability of antimicrobial strains. A high frequency (850 kHz) low power (1.3 W/cm) ultrasound-stimulated cavitation was used for the structure modulating of gels under low-temperature (50 ℃) conditions.

Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production.

In this study various coatings from apple press cake (AP) with immobilized antifungal bacterial cells were used for bread surface treatment to increase anti-moulding effect. The antifungal effect and technological properties of newly isolated LUHS71, LUHS51, LUHS206 and LUHS225 strains. Then, the  were tested for the incorporation of  on acrylamide formation in bread and antifungal effect against moulds commonly associated with bread spoilage.

Factors Affecting Consumer Food Preferences: Food Taste and Depression-Based Evoked Emotional Expressions with the Use of Face Reading Technology.

In this study, several factors (social status, age, gender, education, knowledge about healthy eating, and attitude to food) affecting consumer food choices (FC), including the relationship between the taste of food, FC, and depression, were analysed by using sensory traits and face reading technology. The first stage of the experimental scheme was the analysis of factors affecting consumer food preferences by using a questionnaire, while the second stage was evaluation of emotional expressions evoked by different food tastes in individuals with and without depressive disorders (DD), using the FaceReader 6 software. We show that gender is a significant factor for most emotional motivations, with a higher effect in females where there was an indication of increased cravings for sweets when feeling depressed.

Corrigendum: The Perspectives Associated With the Computer-Based Diagnostic Method of Depressive Disorder.

[This corrects the article DOI: 10.3389/fpsyt.2018.

Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by-products.

Background: By-products from berries/fruits (B/F) and the dairy industry (DI) are an important environmental issue in many countries. In the present study, the concept of an improvement of the antimicrobial activity of lactic acid bacteria (LAB) in combination with B/F (raspberries, blackcurrants, apples, rowanberries) and DI by-products was analysed. Antimicrobial activities of the B/F by-products and LAB (13 LAB strains were estimated against 15 pathogenic strains) were evaluated, with whey substrate being used for the selected and the highest antimicrobial activities showing LAB cultivation.

Influence of microbial and chemical contaminants on the yield and quality of ethanol from wheat grains.

Background: Higher alcohols and esters have a negative impact on ethanol quality; therefore, to analyze the influence of mycotoxins and pesticides on higher alcohols and esters formation during ethanol production from contaminated cereal grains is of outstanding importance.

Results: In this study, the yield of ethanol and the composition of volatile by-products (acetaldehyde, methyl acetate, ethyl acetate, methanol, propanol, isobutanol, amyl and isoamyl alcohols) after fermentation of wheat grains artificially contaminated with Fusarium sporotrichioides and pesticides (triasulfuron and sulfosulfuron) were analyzed. Wheat grains contamination with triasulfuron significantly reduced ethanol yield and increased isobutanol and ethyl acetate content.

Effects of emotional responses to certain foods on the prediction of consumer acceptance.

This research was focussed on the development of a methodology for the recognition of consumer preferences based on a combination of emotional, behavioural, and sensory trait information. A model of the impact of customers' sensory experiences on their attitudes towards food products and their behavioural intentions was analysed. Sensory and emotional analyses were used to describe five kinds of bread (wheat, rye, corn, wholemeal, and multigrain) and two types of chocolate (dark and milk).

The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content.

Unlabelled: The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceae family (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarum LUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T.