Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Anvar, Amir Ali; Rahimyan, Dorsa; Golestan, Leila; Shojaee, Asiyeh; Pourahmad, Rezvan

doi:10.1111/1471-0307.12939

Cited by 14 publications

(4 citation statements)

References 31 publications

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“…The common pH of the human colon varies between 6.0 and 8.0 [77], and in the negative control (IC), no significant differences (p > 0.05) were observed after 48 h. On the other hand, FOS presented a high decrease from 7.15 to 3.64, and in the straw extract, pH decreased from 7.24 to 6.72 (Figure 3). The pH decrease, although slight, may create a favorable environment for the reproduction of some beneficial bacteria while inhibiting harmful microorganisms.…”

Section: Impact Of Postbiotics On Gut Microbiota Modulationmentioning

confidence: 94%

Production of Sustainable Postbiotics from Sugarcane Straw for Potential Food Applications

et al. 2023

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The production of postbiotics for food applications has been growing in recent years owing to their biological potential and superior technological performance over probiotics. Their production involves the use of synthetic culture media, and in this work, we propose using sugarcane straw as a source of sugar and biological components and a sustainable alternative. Thus, this by-product was used as a substrate to produce a postbiotic extract using Saccharomyces cerevisiae as a fermentative microorganism. Sugarcane straw underwent a precedent saccharification step to release the fermentable sugars. The final extracts were characterized for their total content of sugars, phenolic compounds, organic acids, and their respective chromatographic profiles. Seventeen different polyphenols were identified with the predominance of three classes, the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids, where ferulic acid, 3,4-dihydroxybenzaldehyde, and 2,5-dihydroxybenzoic acid were most prevalent. The current work evaluated the potential use of this postbiotic extract for food applications, its antioxidant activity, gut microbiota modulatory effect, and intestinal anti-inflammatory potential. The resultant extracts showed considerable antioxidant activity and the ability to lower the pro-inflammatory mediators (i.e., interleukin 6, 8, and tumor necrosis factor-alpha) in Caco-2 cells. During the fecal fermentability assay, no modulatory effect was observed on the main beneficial bacteria, such as Lactobacillus and Bifidobacterium. Nevertheless, a significant increase in short-chain fatty acids, namely, acetate, propionate, butyrate, and valerate was observed. Moreover, the extract also demonstrated capacity to inhibit the proliferation of putrefactive bacteria such as Enterobacteriaceae. Finally, sustainable postbiotic extracts produced by S. cerevisiae fermentation using sugarcane straw as a substrate exhibited relevant biological properties with potential use as food and nutraceutical ingredients.

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Section: Impact Of Postbiotics On Gut Microbiota Modulationmentioning

confidence: 94%

Production of Sustainable Postbiotics from Sugarcane Straw for Potential Food Applications

et al. 2023

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“…These treatments had a significant effect on the sensory properties and increased the shelf life of High-moisture mozzarella cheese up to eight days during 16 days of storage at 7°C. Anvar et al (2023a) developed a functional butter with Ferulago angulata extract nanoemulsion (FAEN) alone or in combination with postbiotic metabolites produced by Lactiplantibacillus plantarum subsp. plantarum (PMLP) in the free form or spray-dried encapsulated (en-FAEN and en-PMLP).…”

Section: Evidence Acquisitionmentioning

confidence: 99%

Postbiotics: an innovative approach to increase shelf life and quality of foods

Nikravan,

Zamanpour,

Noori

2023

NFS

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Purpose The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food. Design/methodology/approach In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study. Findings In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics. Originality/value Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.

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“…They found that under heating conditions of 40°C, 50°C and 60°C, astaxanthin-fortified flaxseed oil showed the lowest lipid oxidation rate compared with the control group as the heating time increased. Many studies have also demonstrated the positive effects of other types of antioxidants on the oxidative stability of butter and sour cream (Ahmadi et al 2017;Alipour et al 2023;Anvar et al 2023).…”

Section: Introductionmentioning

confidence: 99%

A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability

Cheng,

2024

Int J of Dairy Tech

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This study aimed to examine the impact of β‐carotene, astaxanthin and phytosterol esters on the colour and oxidative stability of butter, as well as to explore a shelf life prediction method based on colour analysis. The results of correlation analysis indicated a significant linear correlation between acidity and whiteness index and yellowness index, with a linear fit coefficient (r2) exceeding 0.9796. In comparison with traditional shelf life prediction models, this method exhibited an average deviation of only 6.9% in its predicted results. The findings may contribute to the rapid evaluation of the shelf lives of commercial butter products.

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Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties

Cited by 14 publications

References 31 publications

Production of Sustainable Postbiotics from Sugarcane Straw for Potential Food Applications

Production of Sustainable Postbiotics from Sugarcane Straw for Potential Food Applications

Postbiotics: an innovative approach to increase shelf life and quality of foods

A shelf life prediction method for butter based on the effects of β‐carotene on colour and oxidative stability

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