Green strategies to control redox potential in the fermented food industry

Roussel, Célia; Ebel, Bruno; Munier, Edouard; Michelon, Damien; Martin-Dejardin, Florence; Beuvier, Éric; Coninck, Joëlle De; Gaudu, Philippe; Cachon, Rémy

doi:10.1016/j.foodres.2022.111154

Cited by 4 publications

(6 citation statements)

References 70 publications

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“…Free amino acids such as His, Tyr, Thr, and Lys, as well as peptides, liberated from milk proteins by L. delbrueckii subsp. bulgaricus were reported to exhibit antioxidant properties, which explains the higher reducing capacity of this strain in our study [19,42]. Although the absence of superoxide dismutase activity, strains of L. acidophilus, L. delbrueckii subsp.…”

Section: Resultsmentioning

confidence: 54%

“…The reducing activity of LAB can be related to the production of some metabolites with reducing properties like reduction enzymes, NADH, FADH 2 , and thiol group included-amino acids and peptides [19]. Free amino acids such as His, Tyr, Thr, and Lys, as well as peptides, liberated from milk proteins by L. delbrueckii subsp.…”

Section: Resultsmentioning

confidence: 99%

“…Few reports envisaged the importance of hydrogen and nitrogen incorporation in food products. Recent reviews were published about the applications of different gases in the food industries such as dairy and beverage [6,8,[17][18][19]. In the last two decades, the use of hydrogen in food industries has been recently paid attention by researchers and food processors to its specific advantageous properties [14,20].…”

Section: Introductionmentioning

confidence: 99%

“…The use of gases in dairy products was gradually advised by different reports [6,[17][18][19][20]29]. Regarding dairy products, some studies revealed the advantageous incorporation of hydrogen-incorporated gaseous mixtures, i.e.…”

Section: Introductionmentioning

confidence: 99%

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Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Bulut

Alwazeer

Tunçtürk

2023

Journal of Food Processing and Preservation

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The use of gases in different food applications has increased in the last decades. The incorporation of hydrogen into yogurt was reported to improve the organoleptic properties of some dairy products. A study is needed to understand the effect of this application on the behavior of yogurt bacteria during the fermentation stage. The effects of H2- and N2-incorporation into milk on the acidification and reducing capacities of Lactobacillus delbrueckii subsp. bulgaricus (LB) and Streptococcus thermophilus (ST) were envisaged. A data acquisition multiparameter interface equipped with pH and redox electrodes was used for continuously measuring and recording values. H2 increased the acidification capacity of ST (+10%) and the reducing capacity of LB (+13.7%), whereas N2 increased the acidification capacity of ST (+13.3%) and decreased the reducing capacity of LB (-21.47%) and ST (-18.88%). H2 increased the coagulation time of LB (+12.96%) and ST (+6.15%). Results could reveal the promotive role of hydrogen on the metabolic activity of yogurt bacteria in single cultures and these bacteria grow better in the presence of hydrogen in milk. These results will allow yogurt manufacturers to better understand the behavior of yogurt bacterial strains when the preparation of gas-incorporated yogurt is envisaged and better control its quality attribute notes.

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Section: Resultsmentioning

confidence: 54%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Bulut

Alwazeer

Tunçtürk

2023

Journal of Food Processing and Preservation

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“…Therefore, when the electron configurations are altered by redox reactions, the substance has a different set of chemical characteristics. Indeed, monitoring changes in redox potential can predict the oxidation of foods (e.g., lipids, meats, nutrients) (Kondjoyan et al, 2022) and food quality (Bhunia et al, 2017), as well as determine if the food packaging environment is favorable or not for bacterial growth (Roussel et al, 2022).…”

Section: Oxidation and Reductionmentioning

confidence: 99%

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

LeBaron

Sharpe²

2022

Front. Food. Sci. Technol.

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Oxidation reduction potential (ORP) has become a commonly used measurement to characterize functional beverages, specifically alkaline ionized water and hydrogen water. Numerous health benefits including antioxidant effects have been attributed to a negative ORP value. A greater negative ORP value is often incorrectly interpreted to mean a greater degree of health benefits and/or a high concentration of H2. Some hydrogen meters use the Nernst equation to calculate the concentration of H2 based on the measured ORP value. Unfortunately, due to the fundamental issues with the ORP meter, the calculated H2 value may be very inaccurate. Using the Nernst equation, we performed an in silico analysis of the ORP as a function of pH, temperature, and H2 concentration. Our analysis shows that a one unit increase in pH (e.g., 7–8) influences the ORP by as much as increasing the H2 concentration by 100 times (e.g., 1–100 mg/L). Similarly, at a saturated H2 concentration (1.57 mg/L) and pH 7, every ∆T of 20 °C changes the ORP by ≈ 30 mV. This is comparable to changing the H2 concentration by a factor of 10 (0.1 mg/L to 1 mg/L). Finally, to measure H2 within 0.1 mg/L, ORP meters need to have an accuracy of about 0.8 mV. However, ORP meters have an error range of at least ±10 mV, which corresponds to a potential error in measured H2 concentration of nearly 2 mg/L (≈125% error). This analysis shows that pH, temperature, and the intrinsic ORP errors can individually influence the ORP greater than the entire contribution of dissolved H2 within normally used ranges. In fact, this can easily result in a water sample with a greater negative ORP than another despite having significantly less H2. This makes it impossible to consistently determine if one water sample has more H2 than another water sample. Therefore, we can only conclude, based on a negative ORP reading, that, excluding the possibility of other reductive redox couples, some level of dissolved H2 is present in the water. Accordingly, ORP and ORP-based H2 meters are not recommended for testing or comparing the concentration of H2 in water. Experimental studies are warranted to determine if the ORP error is as great as or greater than what is predicted via this in silico analysis.

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Degradation of diesel fuel by Pseudomonas aeruginosa B031 with expression of the alkB gene in a column bioreactor

Daris,

Wilopo,

Warmada

et al. 2024

J. Degrade. Min. Land Manage.

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Diesel fuel pollutants contain toxic hydrocarbons dominated by aliphatic and aromatic hydrocarbons. Hydrocarbon pollutants can be degraded in an environmentally friendly manner through bioremediation using hydrocarbonoclastic bacteria, i.e., Pseudomonas aeruginosa B031, which harbors the alkB gene that encodes an alkane hydroxylase that degrades alkane chains in hydrocarbons. This study compared the ability and efficiency of P. aeruginosa B031 to degrade diesel pollutants in a batch system and a continuous system using a column bioreactor, as well as the expression of alkB. P. aeruginosa B031 could more efficiently degrade diesel fuel in a continuous system in a column bioreactor than in the batch system. The concentrations of phenol, total organic carbon, chemical oxygen demand, and biological oxygen demand in the column bioreactor underwent a greater decrease than those in the batch system, namely 1.5-fold, 1.7-fold, 1.4-fold, and 1.3-fold, respectively. The decrease in these concentrations was followed by changes in functional groups, as shown via Fourier transform infrared spectroscopy. The number of bacteria and the concentration of exopolysaccharide increased in the column bioreactor by 4-fold and 2.3-fold more than the increase in the batch system. The ability of P. aeruginosa B031 to degrade diesel fuel in the column bioreactor was also demonstrated by the higher expression of alkB than that in the control.

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Green strategies to control redox potential in the fermented food industry

Cited by 4 publications

References 70 publications

Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

Effects of the Incorporation of Hydrogen and Nitrogen into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria

ORP should not be used to estimate or compare concentrations of aqueous H2: An in silico analysis and narrative synopsis

Degradation of diesel fuel by Pseudomonas aeruginosa B031 with expression of the alkB gene in a column bioreactor

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