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Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

Sonata Gustiene1*orcid tiny, Gintare Zaborskiene1,2orcid tiny, Anita Rokaityte1orcid tiny and Reda Riešute2*orcid tiny

1Department of Food Safety and Quality, Lithuanian University of Health Sciences, Veterinary Academy,
  Tilzes St. 18, Kaunas LT-47181, Lithuania
2Food Institute, Kaunas University of Technology, Radvilenu St. 19, Kaunas LT-51180, Lithuania


Article history:
Received: 14 February 2019
Accepted: 15 November 2019
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Key words:
Leuconostoc carnosum, Pediococcus pentosaceus, Staphylococcus xylosus, biogenic amines


The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60 %), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56 %) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (L*, a* and b*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).


*Corresponding author:  tel3 +37067456630


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Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

Karolina Brkić Bubola1*orcid tiny, Marina Lukić1, Igor Lukić1orcid tiny and Olivera Koprivnjak2orcid tiny

1Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia
2University of Rijeka, Faculty of Medicine, Braće Branchetta 20, 51000 Rijeka, Croatia


Article history:
Received: 5 June 2019
Accepted: 25 November 2019
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Key words:
industrial filtration, natural sedimentation and decantation, virgin olive oil, volatile compounds, sensory profile



This study investigates the effect of industrial scale filtration of fresh monovarietal virgin olive oil from Buža and Istarska bjelica cultivars on their volatiles, total phenols and sensory characteristics, and compares the oil samples clarified by filtration with those clarified by natural sedimentation/decantation after six months of storage. Filtration had a different effect on volatiles from the oil samples obtained from different cultivars. In the oil from Buža cultivar immediately after filtration only the amount of (Z)-2-pentenol slightly increased, but in Istarska bjelica the oil filtration affected eight compounds (the amount of hexanal, (E)-2-pentenal, (Z)-3-hexenal, (Z)-2-pentenol and (Z)-3-hexen-1-ol increased, while of hexyl acetate, (E)-2-penten-1-ol and (E)-2-hexen-1-ol decreased). In fresh filtered oil from Buža cultivar a slight decrease of total phenols was observed, while in those from Istarska bjelica the decrease was sharp, causing a decrease in the pungency and bitterness. Sedimentation/decantation had advantages over oil filtration of both cultivars, due to improved effect on the preservation of the sensory profile and the level of total phenols. Tentative aroma profiles based on odorant series obtained from the odour activity values were compared to the actual olive oil sensory profiles. These results could have a high level of applications in the olive oil industry for the optimization of the technology for obtaining monovarietal virgin olive oil with preserved specific and typical sensory characteristics, but also may serve experts to choose an appropriate virgin olive oil clarification method prior to analysis of volatile compounds.


*Corresponding author:  tel3 +38552408341
                                          fax2 +38552431659 

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Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder

Senka Vidović1*orcid tiny, Milica Ramić1orcid tiny, Rita Ambrus2, Jelena Vladić1orcid tiny, Piroska Szabó-Révész2orcid tiny and Aleksandra Gavarić1

1Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2Department of Pharmaceutical Technology, Eotvos 6, University of Szeged, 6720 Szeged, Hungary


Article history:
Received: 10 May 2019
Accepted: 17 December 2019
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Key words:
aronia, byproduct, ultrasound assisted extraction, spray drying, powder


The main aim of this study is to analyze the solid-liquid extraction followed by spray drying as a technological pathway for utilization of aronia fruit dust, a byproduct of filter tea factory. In the current study, ultrasound-assisted extraction was applied for the production of aronia liquid feed and maltodextrin was used as a carrier and encapsulating agent. In spray drying, the influence of inlet temperature and maltodextrin type and mass fraction on process efficiency and powder properties were observed. The physical and chemical properties of the obtained powders were characterized. It was determined that the powder produced using inlet temperature 140 °C and 40 % maltodextrin with dextrose equivalent (DE) 19.7 had the most desirable characteristics. It was observed that the increase in maltodextrin mass fraction decreases the powder moisture content, hygroscopicity and the content of bioactive compounds, but increases water solubility index and particle size. The increase in dextrose equivalent of maltodextrin increases the powder hygroscopicity and water solubility index, while the increase of inlet temperature causes a decrease in moisture content of aronia powders.



*Corresponding author:  tel3 +381 21 485 3731


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Flocculation and Expression of FLO Genes of a Saccharomyces cerevisiae Mezcal Strain with High Stress Tolerance

Israel Vergara-Álvarez1,2orcid tiny, Francisco Quiroz-Figueroa3orcid tiny, María Concepción Tamayo-Ordóñez1,4orcid tiny, Amanda Alejandra Oliva-Hernández1orcid tiny, Claudia Patricia Larralde-Corona1orcid tiny and José Alberto Narváez-Zapata1*orcid tiny



1National Polytechnic Institute (Instituto Politécnico Nacional), Center for Genomic Biotechnology, Blvd del Maestro s/n esq, Elías Piña Col. Narciso Mendoza, C.P. 88710, Reynosa (Tamaulipas), Mexico
2Aix-Marseille University, LCB (UMR7283), CNRS, Marseille, France
3National Polytechnic Institute (Instituto Politécnico Nacional), CIIDIR-IPN Unidad Sinaloa, Blvd. Juan de Dios Bátiz Paredes no. 250, Col. San Joachin, C.P. 81101 Guasave (Sinaloa), Mexico
4Genetic Engineering Laboratory, Department of Biotechnology, Faculty of Chemical Sciences, Autonomous University of Coahuila, Saltillo Unit, Mexico


Article history:
Received: 26 September 2018
Accepted: 8 November 2019
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Key words:
Saccharomyces cerevisiae, flocculation, stress tolerance, fermentation, mezcal, agave must


Mezcal is a distillate produced by spontaneous fermentation of the must obtained from stalks of Agave spp. plants that are cooked and pressed. Agave must contains a high amount of fructose and phenolic compounds, and fermentation usually occurs under stressful (and uncontrolled) environmental conditions. Yeasts capable of growing under such conditions usually display advantageous biological and industrial traits for stress tolerance such as flocculation. In this study, seven Saccharomyces cerevisiae strains isolated from mezcal must were exposed to temperatures ranging between 10 and 40 °C, and to different sugar sources (fructose or glucose). Yeasts grown in fructose increased their stress tolerance, determined by colony count in a microdrop assay, under low temperature (10 °C) compared to the growth at 40 °C on solid cultures. The most stress-tolerant mezcal strain (Sc3Y8) and a commercial wine (Fermichamp) strain, used as control, were grown under fermentation conditions and exposed to long-term temperature stress to determine their performance and their potential for flocculation. Compared to glucose, fermentation on fructose increased the metabolite accumulation at the end of culture, particularly at 40 °C, with 2.3, 1.3 and 3.4 times more glycerol (8.6 g/L), ethanol (43.6 g/L) and acetic acid (7.3 g/L), respectively. Using confocal microscopy analysis, we detected morphological changes such as aggregation and wall recognition at the level of budding scars in yeast, particularly in the Sc3Y8 strain when it was exposed to 40 °C. The analysis confirmed that this mezcal strain was positive for flocculation in the presence of Ca2+ ions. Analysis of FLO1FLO5 and FLO11 gene expression implicated in flocculation in both Saccharomyces strains showed a strong transcriptional induction, mainly of the FLO5 gene in the mezcal Sc3Y8 strain.

*Corresponding author: email2

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