Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

Luz, Carlos; Quiles, Juan Manuel; Romano, Raffaele; Blaiotta, Giuseppe; Rodríguez, Lorena; Meca, Giuseppe

doi:10.1111/ijfs.15092

Cited by 12 publications

(5 citation statements)

References 23 publications

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“…The worldwide production and consumption of buffalo milk have significantly increased since 2005, generating more than 127 million tonnes of milk in 2018 (Zicarelli, 2020). As one of the techniques for preserving this raw material, cheese production stands out, but it generates a considerable volume of cheese whey as a co‐product (Luz et al ., 2021). Cheese whey proteins have high levels of essential amino acids, providing a high biological value.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

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This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents. The following core ratios were applied: encapsulating agent in the ratios of 1:10 and 1:15, with 50% gum arabic and 50% maltodextrin (50:50), and 70% gum arabic and 30% maltodextrin (70:30). The encapsulated particles were between 2.0 and 20.0 lm. The encapsulation efficiency of the samples was above 95% at the initial time. After 45 days of storage, encapsulation efficiency decreased to values below 60%. The 70:30 samples showed a significant decrease (P < 0.05) in hygroscopicity, moisture and water activity compared with free hydrolysates. The encapsulation process increased the values of oil retention, emulsifying activity and solubility of whey protein hydrolysates for all proportions evaluated, both at the initial time and after 45 days of storage. The branched-chain amino acid concentration was higher in samples encapsulated at the 1:10 ratio. The spray drying encapsulation of buffalo protein hydrolysates with suitable encapsulating agents improves the techno-functional characteristics of these hydrolysates, hence expanding their use in different food matrices and enabling the use of buffalo cheese whey.

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Section: Introductionmentioning

confidence: 99%

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

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“…The results from Ryan et al (2008) showed that the combination of sourdough and 0.1% calcium propionate effectively extended the shelf-life of bread, which was similar to bread supplemented with 0.3% calcium propionate alone. Luz et al (2021) also found that relative to bread supplemented with 0.3% calcium propionate and 3 g/kg lactic acid, bread supplemented with 25 ml Lactiplantibacillus plantarum TR7 fermented whey had its shelf-life extended by 1 day, while the shelf-life of bread supplemented with 50 ml fermented whey was extended by 2 days. Ryan et al (2011) also similarly found that 0.3% calcium propionate-supplemented bread had weaker antiseptic effects than bread fermented by L. amylovorus DSM 19280.…”

Section: Application Of Antifungal Lab In Bakery Productsmentioning

confidence: 89%

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Liu

Zhang

et al. 2022

Front. Microbiol.

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Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.

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“…Volatile Organic Compounds (VOCs) emitted by the bacteria after fermentation in MRSb and MB10 media were determined by head-space solid phase microextraction (HS-SPME) technique and subsequent analysis in a gas chromatograph coupled to a mass spectrometer (GC-MS) following the methodology of Luz et al [ 32 ] with minor modifications.…”

Section: Methodsmentioning

confidence: 99%

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

Nazareth

Calpe

Luz

et al. 2023

Foods

Self Cite

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The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.

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Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

Cited by 12 publications

References 23 publications

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

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