The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives.

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%).

Study of the effect of canola proteins-xanthan based Pickering emulsion as animal fat replacer in a food matrix produced from mechanically separated meat.

Pickering emulsions stabilized by protein microgel, and hydrocolloid have shown desirable properties to be used as animal fat replacers. However, the potential applications of these structures as animal fat replacers in meat systems formulations have not been explored yet. Therefore, novel Pickering emulsions stabilized by canola proteins microgels and xanthan gum were developed, and their potential as animal fat replacer in meat systems was assessed for the first time.

Impact of electro-activated whey on growth, acid and bile resistance of GG and ATCC 4356.

The aim of this work was to study the impact of electro-activated whey containing lactulose on the growth and survival GG and ATCC 4356 in acidic and bile salts containing media. Electro-activated whey was compared to whey and MRS alone and supplemented with lactulose. The results showed that OD was the highest for all these bacteria when grown in the electro-activated medium.

Impact of the Anodic and Cathodic Electro-Activation Treatment on the Physico-Chemical and Antioxidant Capacity of Red Beetroot Juice.

The aim of the present work was to study the feasibility of using electro-activation as a nonthermal treatment to produce stable beetroot juice. Specifically, red beetroot juice was electro-activated under two different reactor configurations by using three electric current intensities (100, 200, and 300 mA) during 120 min. Different parameters of the juice were measured such as the pH, redox potential, juice titratable acidity, Brix degree and total dry matter, color, betalain and polyphenolic contents, and antioxidant capacity of the electro-activated juice.

Study of the Antibacterial Potency of Electroactivated Solutions of Calcium Lactate and Calcium Ascorbate on ATCC 14579 Vegetative Cells.

is a pathogenic bacterium, Gram-positive, aerobic, and facultative anaerobic that can produce spores and different toxins. It is involved in serious foodborne illnesses such as the diarrheal and emetic syndromes, depending on the ingested toxin. This work is aimed to study the potency of electroactivated solutions (EAS) of calcium lactate, calcium ascorbate, and their mixture as antibacterial agents against ATCC 14579 vegetative cells.

Impact of alkaline electro-activation treatment on physicochemical and functional properties of sweet whey.

The impact of alkaline electro-activation (EA) on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. EA caused protein aggregation and conjugation. At low electric current and holding time, proteins aggregation through disulfide bonds was observed, whereas increasing currents and holding times caused proteins to conjugate with sugars such as lactose, lactulose and galactose.

Correction to "Development of a Process for Color Improvement of Low Grade Dark Maple Syrup by Adsorption on Activated Carbon".

[This corrects the article DOI: 10.1021/acsomega.0c02717.

Study of the impacts of electro-activated solutions of calcium lactate, calcium ascorbate and their equimolar mixture combined with moderate heat treatments on the spores of Bacillus cereus ATCC 14579 under model conditions and in fresh salmon.

Widespread in very diverse environments, the spores of Bacillus cereus are highly resistant to hostile conditions and can contaminate a huge variety of food products, posing a potential health hazard to consumers. Given this significant risk, the objective of this research work was to study the impacts of electro-activated solutions (EAS) made with calcium ascorbate, calcium lactate, and their equimolar mixture on Bacillus cereus ATCC 14579 spores in model conditions and food matrix, the fresh Atlantic salmon. The model conditions consisted of a direct application of the EAS to the spores, which avoided any interference with factors external to those of the solutions.

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates.

Using proteolytic enzymes extracted from plant materials is a promising way to ensure the sustainability of the food industry. This is particularly true for the dairy industry, especially in cheesemaking and the production of different milk protein hydrolysates for special food applications, particularly nutrition for infants, older adults, and people with food allergies. Ficin, a cysteyl protease isolated from the latex of the fig tree (), is characterized by strong enzymatic activity and can be used for milk clotting and protein hydrolysis for application in different foods.

Study of the Electro-Activation Process of Calcium Lactate, Calcium Ascorbate Solutions, and Their Equimolar Mixture: Assessment of Their Physicochemical Properties.

The aim of this study was to prepare electro-activated solutions (EAS) from calcium lactate, calcium ascorbate, and an equimolar mixture of these two salts to obtain their corresponding acids and to study their physicochemical characteristics, in particular, pH, titratable acidity, p , and antioxidant activity. Indeed, the solutions were electro-activated in a reactor comprising three compartments (anodic, central, and cathodic) separated by anionic and cationic exchange membranes, respectively. The electric current intensities used were set at 250, 500, and 750 mA for a maximum period of 30 min.

Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology a Chemical Isomerization Process.

Whey permeate (WP) is a co-product of a cheese or casein production process that is regarded as an environmental pollutant because of its high organic load and is creating a major disposal problem for the dairy industry. However, it can be used as a suitable substrate to meet the increasing demand of producing a prebiotic lactulose through the isomerization of lactose present in the WP under adequate alkaline conditions. The goal of this study was to produce lactulose of WP using electro-activation (EA) technology and compare the productivity of EA with conventional chemical isomerization at potassium hydroxide (KOH)-equivalent solution alkalinity in the feed medium.

Development of a Process for Color Improvement of Low-Grade Dark Maple Syrup by Adsorption on Activated Carbon.

Low-grade dark maple syrup was successfully discolored on activated carbon. Several experimental parameters were tested, namely, the mixing time (20, 40, and 60 min), concentration of the activated carbon (0.1, 0.

Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology.

Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food and biotechnological applications.

Sustainable Valorization of Whey by Electroactivation Technology for Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity.

The demand for production of prebiotics at a commercial scale is rising due to the consumers' growing health awareness. Whey, a coproduct of the dairy industries, is a suitable feed medium to produce a prebiotic lactulose through the isomerization of lactose under alkaline conditions. The aim of the present study was to compare the isomerization of lactose into lactulose of whey by using electroactivation technology with the chemical isomerization method using KOH as catalysis under equivalent solution alkalinity.

Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity.

The demand of lactulose production is increasing tremendously because of its bifidogenic (prebiotic) functionality. Therefore, the isomerization of lactose to synthesize lactulose through electroactivation (EA) technology is of great interest nowadays. However, lactulose production through electroisomerization is affected by several operational and experimental conditions, and the process needs to be optimized.

A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions.

Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g).

Effect of canola proteins on rice flour bread and mathematical modelling of the baking process.

The aim of the present work was to study the technological impact of incorporating canola protein concentrate (extract) into gluten-free bread formulation made of white rice flour. The main properties of the obtained dough and bread were compared to two control formulations made of 100% wheat flour and 100% rice flour. The canola protein concentrate was added at 3, 6 and 9% supplementation level of the rice flour.

Quorum Sensing Circuits in the Communicating Mechanisms of Bacteria and Its Implication in the Biosynthesis of Bacteriocins by Lactic Acid Bacteria: a Review.

It is well established that bacteria communicate between each other by using different mechanisms; among which, quorum sensing (QS) is the best known one. Indeed, intra- and intercellular communications of microorganisms, as well as the regulation of metabolism and reaction to the surrounding environmental conditions, are carried out by using different signaling molecules. N-Acyl homoserine lactones control the QS in Gram-negative bacteria, while Gram-positive bacteria use communicating peptides.

Identification and frequency of the associated genes with virulence and antibiotic resistance of Escherichia coli isolated from cow's milk presenting mastitis pathology.

Antimicrobial resistance, genotype, and virulence gene content of Escherichia coli isolated from bovine clinical mastitis in Tehran Province, Iran, were studied. Two hundred seven (207) milk samples from individual cows presenting mastitis symptoms collected from different dairy farms were used to determine the presence of specific genes of E. coli responsible for this pathology.

Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review.

The purpose of this review is to highlight the importance of whey as a source of new-generation functional ingredients. Particular interest is given to probiotic growth in the presence of whey derivatives such as lactulose, a lactose derivative, which is a highly sought-after prebiotic in functional feeding. The role of sugar/nitrogen interactions in the formation of Maillard products is also highlighted.

Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions.

Recently, we demonstrated the efficacy of electro-activation to improve the functionalities of whey that can be used as a prebiotic and antioxidant agent through lactulose and Maillard reaction products formation. The aim of the present study was to evaluate the effect of electro-activated sweet whey (EA-whey) on growth of probiotics of Bifidobacterium, Lactobacillus, and Streptococcus strains in pure cultures and to compare EA-whey with non-electro-activated whey, lactulose, lactose, sucrose, glucose and galactose at different concentrations (1.25, 2.

Effect of electro-activated solutions of sodium acetate and sodium propionate on geosmin producing Streptomyces avermitilis strain.

Electro-activated solutions of salts of weak organic acids are defined as novel potent disinfecting agents that can be used in the agri-food industry. The aim of the present work is to study and understand the destruction mechanism of electro-activated solutions of sodium acetate (EAA) and sodium propionate (EAP) against Streptomyces avermitilis spores. The results of antibacterial activity showed high bacteriostatic effect for all the tested solutions, including sodium hypochlorite used as positive control.

Effect of electro-activated aqueous solutions, nisin and moderate heat treatment on the inactivation of Clostridium sporogenes PA 3679 spores in green beans puree and whole green beans.

In this work, the synergistic effect of electro-activated solutions (EAS) of potassium acetate and potassium citrate, nisin and moderate heat treatment to inactivate C. sporogenes PA 3679 spores was evaluated in green beans puree and whole green beans. Electro-activated solutions (EAS) of potassium acetate and potassium citrate were generated under 400 mA during 60 min.

Geosmin as a source of the earthy-musty smell in fruits, vegetables and water: Origins, impact on foods and water, and review of the removing techniques.

The earthy-musty smell produced by Streptomyces sp. is assigned to geosmin and is responsible for the major organoleptic defects found in drinking water, fruits and vegetables such as grapes, mushrooms, carrots, and beet. Geosmin is also found in juices and musts before fermentation and its presence has been associated with partial presence of Botrytis cinerea.

Influence of electro-activated solutions of weak organic acid salts on microbial quality and overall appearance of blueberries during storage.

The aim of this work was to study the potential of diluted electro-activated solutions of weak organic acid salts (potassium acetate, potassium citrate and calcium lactate) to extend the shelf life of blueberries during post-harvest storage. The sanitizing capacity of these solutions was studied against pathogenic bacteria Listeria monocytogenes and E. coli O157:H7 as well as phytopathogenic fungi A.