Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

Tian, Liangjie; Hu, Shuting; Jia, Jinsheng; Tan, Wen; Yang, Lu; Zhang, Qinjun; Liu, Xuebo; Duan, Xiang

doi:10.1016/j.foodchem.2020.128163

Cited by 32 publications

(15 citation statements)

References 39 publications

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“…Fermentation and germination of yellow field peas indicated a similar trend implying lower energy requirement for protein denaturation and starch gelatinisation (Ma et al ., 2018). A decrease in ΔH can also be related to changes in the secondary structure making it more flexible by an increase in the random coils and α‐helices (Tian et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Kataria

Sharma

Khatkar

2022

Int J of Food Sci Tech

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Summary The present study was performed to study the simulated fermented matrix of quinoa, chia and teff with caseinate. Fermentation was carried out at a pH of 4.6, and complexes obtained upon 0, 2, 5 and 9 hours along with the final complex (pH 4.6) were analysed for total phenolic and flavonoid contents and antioxidant activities. The highest values were obtained for chia‐caseinate complex (TPC—21 mg GAE/g, TFC—37 mg QE/g, DPPH—27 mM TE/g, ABTS—13 mM TE/g, FRAP—25 mM TE/g and reducing power—13 mg AAE/g). Structural characterisation via FTIR analysis revealed the formation of a stable complex held mainly by hydrogen bonding and hydrophobic interactions. Moreover, it also suggested destabilisation of β‐sheet structures and enhanced gelation property. The appearance of the unsaturated lipid peak (1744 cm‐1; 2924–2926 cm‐1) in the chia‐caseinate complex implied superior nutritional functionality. The thermal analysis confirmed the denaturation of proteins and degradation of starch crystallites in matrices and also suggested the formation of bioactive peptides. Thus, it was concluded that these simulated fermented matrices may be used as a base for designing functional foods to achieve techno‐biofunctionality.

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Section: Resultsmentioning

confidence: 99%

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Kataria

Sharma

Khatkar

2022

Int J of Food Sci Tech

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“…The uncoated egg samples showed 9.6 pH which result in a loss of protein solubility and a decrease in viscosity. The relationship between viscosity and shear rate can reflect a linkage to protein interactions (Tian et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

Caner

Coşkun

Yüceer

2022

Food Processing Preservation

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Eggs are a common, inexpensive, wholesome, high-quality nutritious density food that complete proteins for human health. Due to its valuable functional properties such as gelling, coagulation, and emulsifying, eggs are also extensively used in the food sector (Yüceer & Caner, 2022). The production volume was over 82.17 million metric tons in 2019 worldwide (Anonymous, 2020). However, about 7-8% of the total egg production was discarded because of eggshell breakage (complete breakage or microcrack) due to the loss during collection, cleaning, packing, transportation, and handling causing economic losses (Liu et al., 2017). Research on improving the quality of the eggshell result in minimizing the breakage is a vital topic. Fresh eggs are perishable and can also be deteriorated during storage (Caner &

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“…A recently published report documented that LAB fermentation of egg yolk for 3-9 h time could change the microbial compositions. The study showed that sulfhydryl group content, surface hydrophobicity of protein was reduced with simultaneous increment in the emulsifying activity ranging from 9.07 to 24.61 m 2 g -1 between 3 and 9 h of fermentation [142]. In a recent report, Wen et al [143] demonstrated that inoculation with Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11 lowered the pH and flavour of beef jerky while inhibiting protein oxidation.…”

Section: Meat Processing Industrymentioning

confidence: 96%

“…Plasma-activated lactic acid is another advancement to improve the microbiological stability of chicken. In a recent report, Qian et al [141] displayed a novel sanitiser for chicken drumsticks with 0.39-1.25 log 10 CFU g -1 of lactic acid sprayed using a plasma jet for 40-100 s. Egg yolk mainly consists of low (65%) and high-density lipoprotein (16%) and play an essential role in stabilizing emulsions [142]. A recently published report documented that LAB fermentation of egg yolk for 3-9 h time could change the microbial compositions.…”

Section: Meat Processing Industrymentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

Cited by 32 publications

References 39 publications

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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