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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 November 2022) | Viewed by 24267

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Special Issue Editor

Prof. Dr. Malgorzata Ziarno

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Guest Editor

Division of Milk Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS˗SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
Interests: food fermentation; food production hygiene and food quality control; application of lactic acid bacteria in food production; production of probiotic foods
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Special Issue Information

Dear Colleagues,

Lactic acid bacteria and probiotic microorganisms play an important role in dairy technology.

The main application of lactic acid bacteria is as starter cultures or as adjunct cultures with an enormous variety of non-fermented and fermented dairy products where they contribute to the organoleptic and nutritional value, as well as to shelf life and bioprotection. The production of dairy products is also interested in the application of bioactive substances. We already know many such substances, since many of them naturally occur in the milk of some mammals or human milk. Others are produced by lactic acid bacteria or probiotics, and many are found in other food matrices and added to dairy products as extracts.

I would like to invite you to submit manuscripts dedicated to a Special Issue on the topic for the open access journal Applied Sciences.

The thematic scope of the Special Issue includes dairy products derived from the use of lactic acid bacteria and probiotic microorganisms or dairy products containing functional ingredients. Research involving model systems; real food matrices; in vitro, ex vivo, or in vivo research studies; research on fermented or unfermented dairy products; research on the use of lactic acid bacteria or probiotic strains in dairy production; research on the survival rate of probiotic microorganism cells; research on products containing bioactive ingredients; their impact on quality, durability, or health promoting properties; as well as issues of legal regulations for functional foods are equally interesting to us. We are interested in innovative issues or research with an innovative approach in the given thematic scope.

Prof. Dr. Malgorzata Ziarno
Guest Editor

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

functional food
fermentation
lactic acid bacteria
probiotic
bioprotection
bioactive components
survival rate of probiotic microorganism cells
quality
shelf life
health promoting properties

Published Papers (11 papers)

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21 pages, 1639 KiB

Open AccessFeature PaperArticle

Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products

by Małgorzata Ziarno, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu and Tomasz Florowski

Appl. Sci. 2022, 12(24), 12603; https://0-doi-org.brum.beds.ac.uk/10.3390/app122412603 - 08 Dec 2022

Cited by 2 | Viewed by 1578

Abstract

Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products—based on cow’s milk, soya beverages, and mixtures of both—were prepared and then fermented with yoghurt bacteria, propionic bacteria or a mixture thereof. It was found that it is possible to obtain functional yoghurt products based on cow’s milk, as well as milk–soya blends, using a mixture of yoghurt and propionic cultures. The resulting milk, milk–soya, and soya yoghurt products displayed pH values in the correct range and a stable bacterial population during refrigerated storage for 21 days. The refrigerated storage time and the type of culture starter used significantly determined the quality characteristics of the milk, milk–soya and soya yoghurt products, such as their firmness, adhesiveness, and water-holding capacity. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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16 pages, 1841 KiB

Open AccessArticle

Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts

by Katarzyna Kusio, Jagoda O. Szafrańska, Wojciech Radzki and Bartosz G. Sołowiej

Appl. Sci. 2022, 12(22), 11503; https://0-doi-org.brum.beds.ac.uk/10.3390/app122211503 - 13 Nov 2022

Viewed by 1402

Abstract

The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations of 1, 3, or 5%) on the textural, rheological, antioxidative, and organoleptic features of fat-free dairy desserts. Each tested vegetable powder is commonly known for its biological activities. They are considered good sources of minerals and vitamins and can improve human health by decreasing the risk of numerous diseases. Samples were tested to check their texture, viscosity and viscoelastic properties, water activity, antioxidant (DPPH and FRAP), and organoleptic features. The addition of powders caused an increase in the hardness and adhesiveness of the final products. Viscosity was dependent upon the amount and type of tested powder. The correlation between hardness, elastic (G′), and viscous moduli (G″) has been noted. The water activity of the tested product ranged between 0.868–0.997. The highest content of phenolic compounds was detected in samples with 5% dried vegetable powders, and the value of the antioxidant activity increased proportionally to the vegetable content. Additionally, the organoleptic evaluation showed that panelists prefer desserts with champignon (3 and 5%) and carrot (3%) addition. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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24 pages, 3117 KiB

Open AccessArticle

Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products

by Christina Schubert, Sabina Fischer, Kathrin Dorsch, Lutz Teßmer, Jörg Hinrichs and Zeynep Atamer

Appl. Sci. 2022, 12(13), 6299; https://0-doi-org.brum.beds.ac.uk/10.3390/app12136299 - 21 Jun 2022

Cited by 4 | Viewed by 2555 | Correction

Abstract

There is a bidirectional interaction between the gut microbiota and human health status. Disturbance of the microbiota increases the risk of pathogen infections and other diseases. The use of bacteriophages as antibacterial therapy or prophylaxis is intended to counteract intestinal disorders. To deliver bacteriophages unharmed into the gut, they must be protected from acidic conditions in the stomach. Therefore, an encapsulation method based on in situ complexation of alginate (2%), calcium ions (0.5%), and milk proteins (1%) by spray drying was investigated. Powdered capsules with particle sizes of ~10 µm and bacteriophage K5 titers of ~10⁷ plaque-forming units (pfu) g⁻¹ were obtained. They protected the bacteriophages from acid (pH 2.5) in the stomach for 2 h and released them within 30 min under intestinal conditions (in vitro). There was no loss of viability during storage over two months (4 °C). Instead of consuming bacteriophage capsules in pure form (i.e., as powder/tablets), they could be inserted into food matrices, as exemplary shown in this study using cereal cookies as a semi-solid food matrix. By consuming bacteriophages in combination with probiotic organisms (e.g., via yoghurt with cereal cookies), probiotics could directly repopulate the niches generated by bacteriophages and, thus, contribute to a healthier life. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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13 pages, 774 KiB

Open AccessArticle

Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese

by Faith Nyamakwere, Giulia Esposito, Kennedy Dzama, Pieter Gouws, Teresa Rapisarda, Giovanni Belvedere, Felicia Masucci and Emiliano Raffrenato

Appl. Sci. 2022, 12(6), 3142; https://0-doi-org.brum.beds.ac.uk/10.3390/app12063142 - 19 Mar 2022

Cited by 6 | Viewed by 2331

Abstract

The objective of this study was to evaluate the efficacy of gamma irradiation, applied to different cheese sample sizes (250g and 500 g), against Listeria monocytogenes, Escherichia coli, coliforms and aerobic colony counts. The effects on cheese physicochemical and odour properties and all costs involved for the treatment were quantified. The Cobalt-60 γ-irradiator was used at a maximum dose of 5.0 kGy. The values for cheese moisture (28.6%), ash (3.78%), pH (5.1), protein (29.6%), fat (30.7%), salt (1.95%) and water activity (0.92%) were within the acceptable ranges for hard cheese after gamma irradiation treatment. The colour (yellowness, redness, chroma and hue angle) and texture (cohesiveness and springiness) values decreased (p < 0.05) with the treatment. Compounds such as safrole, acetylpyrazine, thiophene, 3,5-octadien-2-one and 1-Octen-3-one were present after the treatment, regardless of sample size. The gamma irradiation treatment resulted in 100%, 87.2%, 85.1% and 77.3% reduction in L. monocytogenes, coliforms, E. coli and aerobic colony counts, respectively. The study highlighted the efficacy of irradiation treatment and its affordability for resource-limited producers. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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12 pages, 20801 KiB

Open AccessArticle

Probiotic Characterization and Population Diversity Analysis of Gut-Associated Pediococcus acidilactici for Its Potential Use in the Dairy Industry

by Hafsa Kanwal, Alessandro Di Cerbo, Freeha Zulfiqar, Carla Sabia, Amara Nawaz, Fariha Masood Siddiqui, Muhammad Aqeel and Shakira Ghazanfar

Appl. Sci. 2021, 11(20), 9586; https://0-doi-org.brum.beds.ac.uk/10.3390/app11209586 - 14 Oct 2021

Cited by 6 | Viewed by 2139

Abstract

In recent years, gut-tailored probiotics have been proven to be beneficial for host health. Probiotic strains such as lactic acid bacteria (LAB) are known to exhibit antimicrobial activity, acting as natural substitutes for the regulation of foodborne pathogens. In the present study, a complete analysis, isolation, biochemical characterization, and molecular identification of Pediococcus acidilactici (NMCC-11) from Nili Ravi water buffalo (Bubalis bubalis) gut was carried out. NMCC-11 showed the best enzymatic potential, antimicrobial activity against known pathogenic strains, and survivability at a wide pH range (pH 4–pH 6) out of all isolates. The isolates were screened for their antimicrobial activity against the five most infectious microbes such as Escherichia coli (ATCC 8739), Pseudomonas aeruginosa (ATCC9027), Staphylococcus aureus (ATCC6538), Listeria monocytogenes (ATCC13932), and Bacillus cereus (ATCC 11778) using the agar-well diffusion method. Moreover, after NMCC-11 isolation, a comparative diversity analysis against a variety of other randomly selected strains from around the world was carried out using R software. This study showed relatively low genetic diversity, which also contributed to the claim of the stability of this probiotic strain and its potential use as a starter culture and feed probiotic in the dairy industry. However, further studies are certainly warranted to determine its optimal dosage, time frame, and intake frequency. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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20 pages, 9008 KiB

Open AccessFeature PaperArticle

Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates

by Natalí Garcia Marnotes, Arona Figueroa Pires, Olga Díaz, Angel Cobos and Carlos Dias Pereira

Appl. Sci. 2021, 11(14), 6568; https://0-doi-org.brum.beds.ac.uk/10.3390/app11146568 - 16 Jul 2021

Cited by 4 | Viewed by 1829

Abstract

The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical characteristics of ewe’s and goat’s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe’s yoghurts were solid, while goat’s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for that produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than the data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as the main ingredient can be an interesting option to broaden the product portfolio of small/medium scale dairy producers. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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12 pages, 2776 KiB

Open AccessArticle

Affecting Casein Micelles by Pulsed Electrical Field (PEF) for Inclusion of Lipophilic Organic Compounds

by Dana Middendorf, Ute Bindrich, Claudia Siemer, Stefan Töpfl and Volker Heinz

Appl. Sci. 2021, 11(10), 4611; https://0-doi-org.brum.beds.ac.uk/10.3390/app11104611 - 18 May 2021

Cited by 6 | Viewed by 3104

Abstract

The increased consumption of reduced-fat or non-fat products leads to a reduced intake of fat-soluble bioactive substances, such as fat-soluble vitamins. Due to their natural role as transport systems for hydrophobic substances, casein micelles (CM) might depict a viable system. The structure of CM is characterized by a lipophilic core stabilized by an electric double layer-like structure. Modification allows accessibility of the core and, therefore, the inclusion of fat-soluble bioactive substances. Well-known modifications are pH reduction and use of rennet enzyme. A completely new procedure to modify CM structure is offered by pulsed electrical fields (PEF). The principle behind PEF is called electroporation and affects the electric double layer of CM so that it is interrupted. In this way, lipophilic substances can be incorporated into CM. In this work, we evaluated integration of β-carotene into native CM by an industry-compatible process to overcome disadvantages associated with the use of Na-caseinate and avoid great technical effort, e.g., due to treatment with high hydrostatic pressure. Our research has shown that PEF can be used for disintegration of CM and that significant amounts of β-carotene can be incorporated in CM. Furthermore, after disintegration using PEF, a combination of another PEF and thermal treatment was applied to restructure CM and trap significant amounts of β-carotene, permanently, ending up with an encapsulation efficiency of 78%. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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11 pages, 8210 KiB

Open AccessFeature PaperArticle

β-lactolin, a Monoamine Oxidase B Inhibitory Lactopeptide, Suppresses Reactive Oxygen Species Production in Lipopolysaccharide-Stimulated Astrocytes

by Shiori Akiyama, Tatsuhiro Ayabe, Chika Takahashi, Rena Ohya and Yasuhisa Ano

Appl. Sci. 2021, 11(7), 3034; https://0-doi-org.brum.beds.ac.uk/10.3390/app11073034 - 29 Mar 2021

Cited by 1 | Viewed by 2177

Abstract

Astrocytes are known to regulate normal brain function. Monoamine oxidase B (MAO-B), an enzyme highly expressed in astrocytes, metabolizes dopamine (DA) and induces reactive oxygen species (ROS) production. We have previously reported that β-lactolin, a whey-derived glycine–threonine–tryptophan–tyrosine tetrapeptide, improves memory impairment in mice by regulating the dopaminergic system; however, the effects of β-lactolin on astrocytes remain unclear. Herein, we investigated the effects of β-lactolin on cultured murine astrocytes. First, we measured intracellular ROS production in lipopolysaccharide-stimulated reactive astrocytes treated with or without β-lactolin, and then determined the role of β-lactolin in DA metabolism in astrocytes by measuring MAO-B enzyme activity and the levels of DA, and its metabolites, in DA-pretreated astrocytes. We found that β-lactolin significantly suppressed ROS production in lipopolysaccharide-stimulated reactive astrocytes (p = 2.76 × 10⁻⁶), inhibited MAO-B activity (p = 2.65 × 10⁻²) and increased intracellular DA levels (p = 1.08 × 10⁻³), suggesting that β-lactolin could inhibit DA metabolism in astrocytes. These results illustrate the novel protective effects of β-lactolin on reactive astrocytes and suggest their involvement in the memory-improving effects of β-lactolin via the dopaminergic system. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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13 pages, 275 KiB

Open AccessArticle

Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir

by Małgorzata Ziarno, Rozeta Hasalliu and Angelika Cwalina

Appl. Sci. 2021, 11(3), 966; https://0-doi-org.brum.beds.ac.uk/10.3390/app11030966 - 21 Jan 2021

Cited by 8 | Viewed by 1862

Abstract

The aim of this study was to evaluate the effect of the addition of various milk protein powder preparations (MPC-80, WPC-70, sweet whey, non-demineralized or demineralized whey, whey permeate, rennet casein, buttermilk) to selected quality parameters and digestibility of milk proteins in kefir. Kefir samples analyzed in the study were prepared under laboratory conditions with three industrial bacterial starter cultures. They were examined microbiologically (lactobacilli, lactococci, yeast) and for pH, total protein content, hardness, adhesiveness, water-holding capacity (WHC), and protein digestibility (using two in vitro methods along with the determination of the content of available lysine and glycine). The counts of lactococci and lactobacilli were estimated at levels above 7 and 6 log(CFU/mL), respectively. Yeast was not found in the kefir samples. The pH value of the samples was 4.4–5.2. The pH, hardness, adhesiveness, and WHC were dependent on the type of kefir starter culture and the type of milk protein powder added. Each protein preparation added increased the amount of available lysine and glycine. However, when converted for 1 g of kefir protein, the changes in the content of available lysine and glycine were variable and depended on both the milk protein powder and starter culture used. Full article

(This article belongs to the Special Issue Functional Dairy Products)

9 pages, 393 KiB

Open AccessArticle

The Mineral Composition of Milk from High-Yielding Dairy Cows Depending on the Month of Lactation and Udder Health

by Anna Nogalska, Martyna Momot and Zenon Nogalski

Appl. Sci. 2020, 10(14), 4803; https://0-doi-org.brum.beds.ac.uk/10.3390/app10144803 - 13 Jul 2020

Cited by 6 | Viewed by 3453

Abstract

The aim of this study was to determine the effects of the month of lactation and udder health of high-yielding Polish Holstein-Friesian (PHF) cows on daily milk production and the content of K, Ca, Na, Mg and Zn in milk. The experimental materials comprised 380 milk samples collected from 38 cows. The highest average daily milk yield (49.1 kg) was noted in cows in the second month of lactation and, considering udder health, in cows whose milk contained 201,000 to 400,000 somatic cells per mL on average (denoting risk of mastitis). The K content of milk increased (p < 0.05) in successive months of lactation, whereas the opposite trend was observed in the Zn content of milk. The average content of Ca (842 mg∙dm⁻³), Na (344.5 mg dm⁻³) and Mg (98.5 mg dm⁻³) in milk was below the lower limits of the normal physiological ranges. Milk from cows with healthy udders (≤200,000 somatic cells per mL) had the highest concentration of K, whereas the levels of Na and Zn were highest in milk from cows with clinical mastitis (> 1 mln somatic cells per mL). Udder inflammation was accompanied by an increase in the levels of Na and Zn in milk. The high content of Na and Zn in milk can be an additional indicator of mastitis in cows. Full article

(This article belongs to the Special Issue Functional Dairy Products)

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