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Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.
Food Res Int
February 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address:
Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A.
View Article and Find Full Text PDFsp. nov., a bacterium isolated from the air of the Icelandic volcanic island Surtsey.
Int J Syst Evol Microbiol
January 2025
Department of Research and Innovation, MATIS, Reykjavk, Iceland.
A novel bacterium, designated 19SA41, was isolated from the air of the Icelandic volcanic island Surtsey. Cells of strain 19SA41 are Gram-stain-negative, strictly aerobic, non-motile rods and form pale yellow-pigmented colonies. The strain grows at 4-30 °C (optimum, 22 °C), at pH 6-10 (optimum, pH 7.
View Article and Find Full Text PDFEffects of ascorbic acid treatment on starch metabolism during wound healing in fresh-cut potatoes.
Carbohydr Polym
March 2025
College of Life Sciences, Dalian Minzu University, Dalian 116600, China; Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian 116600, China. Electronic address:
Starch degradation and wound healing occur in potato tubers following fresh-cut processing, and ascorbic acid (AA) treatment can suppress these processes, though the underlying regulatory mechanisms remain unclear. This study investigated the effects of 5 g L AA treatment on the multiscale structural changes and metabolic responses of starch during wound healing in fresh-cut potatoes. The results revealed that AA treatment delayed starch degradation and reducing sugar accumulation while promoting sucrose and fructose accumulation.
View Article and Find Full Text PDFCell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.
Food Sci Anim Resour
January 2025
Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, Korea.
Cell-based meat (CBM) technology is a highly promising alternative to traditional animal agriculture, with considerable advantages in terms of sustainability, animal welfare, and food security. Nonetheless, CBM's successful commercialization is dependent on efficiently dealing with several critical concerns, including ensuring biological, chemical, and nutritional safety as well as navigating the global regulatory framework. To ensure CBM's biological safety, detecting and mitigating any potential hazards introduced during the manufacturing process is crucial.
View Article and Find Full Text PDFOptimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air.
Front Nutr
January 2025
College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China.
In order to improve the drying quality of winter jujube slices and find the best drying process parameters, RF + HA (radio frequency combined hot air) drying technology was used in this study to study the effects of plate spacing, RF application time, and RF interval time on the quality of winter jujube slices. Vitamin C () content, red and green value (), and drying rate () were used as quality indexes, and the changing trend of texture properties was analyzed. According to the conclusion of the single-factor experiment, the orthogonal experiment is carried out, and the parameters of each factor in the orthogonal experiment are optimized by the comprehensive balance method and matrix analysis method.
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