Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds

Tlais, Ali Zein Alabiden; Ros, Alessio Da; Filannino, Pasquale; Vincentini, Olimpia; Gobbetti, Marco; Cagno, Raffaella Di

doi:10.1016/j.foodchem.2020.127616

Cited by 29 publications

(22 citation statements)

References 47 publications

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“…According to the consumer rating, high WP contents led to the detection of an unpleasant odor in fermented KLB samples and a decrease of OA. This result is in accordance with previous studies, where WP was associated to low sensory acceptance [30,62]. OA was also negatively affected at the quadratic level of OF (b22 < 0, p < 0.001) and at the interactive levels (WP/OF) ( Figure 4).…”

Section: Effect Of Independent Variables On Consumer Rating Of Sensorsupporting

confidence: 93%

“…These results can be explained through the enzymatic activities of microorganisms (e.g., β-glycosidase, esterase), which are responsible for release of non-extractable phenolics [53]. The released metabolites likely led to an increase of the antiradical activity of KLB [30,[53][54][55][56][57][58]. The experiment n • 4 showed the highest levels of DPPH radical scavenging activity and TPC.…”

Section: Effect Of Independent Variables On Tpc and Antiradical Activitymentioning

confidence: 98%

“…Radical scavenging activity was assayed using the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) as reported by [30]. Seven-hundred µL of methanolic solution of DPPH were added to 700 µL of sample.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

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Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

M’hir

Filannino

Mejri

et al. 2021

Foods

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This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

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Section: Effect Of Independent Variables On Consumer Rating Of Sensorsupporting

confidence: 93%

Section: Effect Of Independent Variables On Tpc and Antiradical Activitymentioning

confidence: 98%

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Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

M’hir

Filannino

Mejri

et al. 2021

Foods

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“…A phenolics profile of the bioaccessible fraction was investigated through the LC-ESI-MS/MS as described by Tlais et al [26]. A UHPLC Dionex 3000 (Thermo Fisher Scientific., Germering, Germany), was equipped with a TSQ Quantum™ Access MAX Triple Quadrupole Mass Spectrometer (Thermo Fisher Scientific., Germering, Germany) and an electrospray source.…”

Section: Analyses Of Bioaccessible Phenolicsmentioning

confidence: 99%

“…Accordingly, the highest increase into the bioaccessible fraction was observed for p-coumaric acid, which is a structural component of sporopollenin, the principal matrices comprising the outer wall of pollen [68,69]. In particular, yeasts may have a prominent role in degradation of the plant cell wall and in release of non-extractable phenolics [13,26]. Yeast and/or lactic acid bacteria contributed also to increase bio-accessibility of non-extractable phenolics like proanthocyanidins, rutin, or luteolin by the degradation of associated proteins and carbohydrates [70,71].…”

Section: In Vitro Gastrointestinal Batch Digestion Of Bcp and Phenolics Bioaccessibility Assaymentioning

confidence: 99%

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Filannino

Cagno

Gambacorta

et al. 2021

Foods

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Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism.

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Avocado Paste Phenolics Mitigate a High-Fat Diet-Induced Plasma HDL Decrease in Male Wistar Rats, by Altering the mRNA Expression of Hepatic SCARB1

Domínguez-Avila,

Salazar-López,

Montiel-Herrera

et al. 2023

Cell Biochem Biophys

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Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds

Cited by 29 publications

References 47 publications

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Avocado Paste Phenolics Mitigate a High-Fat Diet-Induced Plasma HDL Decrease in Male Wistar Rats, by Altering the mRNA Expression of Hepatic SCARB1

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