The influence of <i>Lactobacillus</i> bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders

Janiszewska‐Turak, Emilia; Hornowska, Łucja; Pobiega, Katarzyna; Gniewosz, Małgorzata; Witrowa‐Rajchert, Dorota

doi:10.1111/ijfs.14915

Cited by 16 publications

(23 citation statements)

References 41 publications

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“…LAB are a large group of bacteria with the ability to ferment sugars into lactic acid. Lactic acid fermentation is an intracellular, anaerobic enzymatic process of converting sugars to lactic acid, which is one of the approaches to obtain the energy necessary for cell life processes in anaerobic conditions [ 17 , 18 , 19 ]. Morphologically, lactobacilli are not a homogeneous group.…”

Section: Characteristics Of Lactic Acid Bacteriamentioning

confidence: 99%

“…They include rods arranged in chains, such as the genus Lacticaseibacillus , Carnobacterium , Weissella ; cocci arranged in chains, such as species of Lactococcus , Enterococcus , Vagococcus ; and Oenococcus (known as Leuconostoc oeni ), which was formerly referred to as Leuconostoc , and are arranged in the form of tetrads, such as the genus Tetragenococcus . These are relatively anaerobic, gram-positive, and nonspore-producing bacteria that usually do not have flagellas [ 12 , 13 , 17 , 20 , 21 ].…”

Section: Characteristics Of Lactic Acid Bacteriamentioning

confidence: 99%

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Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

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Section: Characteristics Of Lactic Acid Bacteriamentioning

confidence: 99%

Section: Characteristics Of Lactic Acid Bacteriamentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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“…Beetroot (Janiszewska-Turak et al, 2021) Beetroot balls were peeled and sliced. In proportion 1:1, 2% solution of NaCl and 1% inoculum were added.…”

Section: Betalainsmentioning

confidence: 99%

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented.Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

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“…Recently, fermented products, including vegetable and vegetable juices, have become more and more popular. This is related to new nutritional trends and growing consumer awareness of food processing [ 1 , 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

et al. 2022

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Picking vegetables is, along with salting and drying, one of the oldest ways to preserve food in the world. This is the process of decomposition of simple sugars into lactic acid with the participation of lactic bacteria. The aim of the study was to obtain powders from fermented red beet juice with the highest possible amount of lactic acid bacteria (LAB) and active ingredients. For the analysis, juices were squeezed from the vegetables and two types of fermentation were used: a spontaneous fermentation and a dedicated one. After inoculation, samples were taken for analysis on a daily basis. Extract, pH, total acidity, pigments, and color were measured. In addition, microbiological tests were also carried out. The juices from the fifth day of fermentation was also spray dried, to obtain fermented beetroot powder. Juices from 3–5th day were characterized by a high content of LAB and betanin, had also a low pH, which proves that the lactic fermentation is working properly. The exception was the juice from spontaneous fermentation. According to the observations, the fermentation process did not run properly, and further analysis is needed. The powders were stable; however, results obtained from the pigment content and the LAB content are not satisfactory and require further analysis.

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The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders

Cited by 16 publications

References 41 publications

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder

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