Development of hen egg-based protein beverages with high nutritional value.

Physical stability is a prerequisite for any emulsion-based beverage. This study aimed to optimize beverage emulsion (BE) rich in whole egg, whey protein isolate (WPI), and soyabean oil in the presence of polygalactose derivative as adsorbing hydrocolloids (AH) and partially hydrolyzed starch as non-adsorbing hydrocolloids (NAH). All formulations were optimized for stability, particle size, polydispersity index (PDI), and zeta potential (ζ).

Effect of a Probiotic Beverage Enriched with Cricket Proteins on the Gut Microbiota: Composition of Gut and Correlation with Nutritional Parameters.

The health and balance of the gut microbiota are known to be linked to diet composition and source, with fermented products and dietary proteins potentially providing an exceptional advantage for the gut. The purpose of this study was to evaluate the effect of protein hydrolysis, using a probiotic beverage enriched with either cricket protein (CP) or cricket protein hydrolysates (CP.Hs), on the composition of the gut microbiota of rats.

Food grade nanoemulsion development to control food spoilage microorganisms on bread surface.

Unlabelled: In this study, the effect of emulsifier mixture and their concentrations on the development of nanoemulsion was studied. The impact of sonication and microfluidization processing conditions on the physicochemical properties and in vitro antimicrobial activity was also evaluated. The optimal nanoemulsion formulation was then evaluated on bread surface against .

Influence of growth parameters on bacteriocin-like inhibitory substances (BLIS) production by lactic acid bacteria.

This study aimed to investigate the possible production of bacteriocin-like inhibitory substances (BLIS) and optimize it by Lactobacillus sakei and combined Lactobacillus curvatus/Pediococcus acidilactici, lactic acid bacteria used for the meat fermentation. The effect of growth parameters on BLIS production was evaluated by measuring the antibacterial activity of the cell-free supernatant of these bacteria. The stability of the cell-free supernatant of combined L.

Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blend.

The antifungal activity of natural antimicrobials such as essential oils (EOs), citrus extracts, and other natural derivatives was evaluated against 10 fungal strains using minimum inhibitory concentration (MIC) analysis. Compounds having the highest inhibitory activity at the lowest concentrations were subsequently selected to evaluate the possible synergistic interactions by checkerboard method (FIC). The results showed that citrus extract A (CEA) and EOs rich in cinnamaldehyde had the highest inhibitory capacity against evaluated strains (Aspergillus niger, Aspergillus versicolor, Aureobasidium pullulans, Eurotium rubrum, Paecilomyces spp.

Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins.

Objectives: The purpose of this study was to evaluate the physico-chemical stability, the sensorial properties, and the microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4 °C. To investigate the effect of the protein enrichment and fermentation, the PRF beverage quality was compared with non-fermented and non-enriched beverages.

Methods: The beverage was supplemented with a 50/50 mixture of pea and rice protein concentrate to 13% concentration.

Silver nanoparticles-essential oils combined treatments to enhance the antibacterial and antifungal properties against foodborne pathogens and spoilage microorganisms.

Plant-derived essential oils (EOs) and commercial silver nanoparticles (AgNPs) were tested to evaluate their antibacterial and antifungal efficiency against two pathogenic bacteria (Escherichia coli O157:H7 and Salmonella Typhimurium) and three spoilage fungi (Aspergillus niger, Penicillium chrysogenum, and Mucor circinelloides). A broth microdilution assay was used to determine the minimal inhibitory concentration (MIC) of EOs and AgNPs. In the MIC assay, the cinnamon EO, Mediterranean formulation, citrus EO and spherical-shaped silver nanoparticles (AgNPs) (AGC 1, AGC 0.

Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution.

The objective of this work was to study β-carotene functionalities (color and antioxidant activity) and practical limitations (aggregate formation, poor solubility and low stability) when included in the aqueous systems containing milk proteins. According to the results, self-association constant of β-carotene in the presence of casein is 1.7-fold of that calculated for WPI.

Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies.

The objective of this work was to study molecular binding between β-carotene (β-C) and whey protein isolate (WPI) as a function of pH (4-9), temperature (15, 25, and 35 °C), and NaCl concentration (0-0.25 M) using spectroscopic techniques and docking studies. The fluorescence quenching data showed that binding affinity increased with pH, temperature and ionic strength.

Spectroscopic and docking studies on the interaction between caseins and β-carotene.

Natural occurrence of β-carotene in bovine milk and the leading role of milk proteins in low-fat or fat-free dairy products necessitate investigating the possibility of interaction between β-carotene and casein constituting up to 80% of bovine milk proteins. In this study, molecular interaction of caseins and β-carotene was analyzed using fluorescence, UV-Vis absorption, circular dichroism (CD), and computer-aided molecular modeling. Casein and its fractions were bound to β-carotene with a binding constant of the order 10 M and a 1:1 binding stoichiometry.