Bacteriocin-based Strategies for Food Biopreservation

Because of their perceived health benefits, probiotics have been incorporated into a range of dairy products, including yoghurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts. However, there are still several problems with respect to the low viability of probiotic bacteria in dairy foods. This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products. Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.

Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

There is an increased interest in the role that some nutrients may play in preventing or ameliorating the effect of major diseases (for example, some types of cancer, cardiovascular diseases, eye disorders, among others). In this respect, the bioavailability or the proportion of an ingested nutrient that is made available (that is, delivered to the bloodstream) for its intended mode of action is more relevant than the total amount present in the original food. Disruption of the natural matrix or the microstructure created during processing may influence the release, transformation, and subsequent absorption of some nutrients in the digestive tract. Alternatively, extracts of bioactive molecules (for example, nutraceuticals) and beneficial microorganisms may be protected during their transit in the digestive system to the absorption sites by encapsulation in designed matrices. This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients (mostly phytochemicals), types of microstructural changes imparted by processing and during food ingestion that are relevant in matrix-nutrient interactions, and their effect on the bioavailability of selected nutrients.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00274.x

Food microstructure affects the bioavailability of several nutrients.

Probiotic functional foods: Survival of probiotics during processing and storage

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

Evaluation of encapsulation techniques of probiotics for yoghurt

The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

Biogenic amines are non-volatile amines formed by decarboxylation of amino acids. Although many biogenic amines have been found in fish, only histamine, cadaverine, and putrescine have been found to be significant in fish safety and quality determination. Despite a widely reported association between histamine and scombroid food poisoning, histamine alone appears to be insufficient to cause food toxicity. Putrescine and cadaverine have been suggested to potentiate histamine toxicity. With respect to spoilage on the other hand, only cadaverine has been found to be a useful index of the initial stage of fish decomposition. The relationship between biogenic amines, sensory evaluation, and trimethylamine during spoilage are influenced by bacterial composition and free amino acid content. A mesophilic bacterial count of log 6-7 cfu/g has been found to be associated with 5 mg histamine/100 g fish, the Food and Drug Administration (FDA) maximum allowable histamine level. In vitro studies have shown the involvement of cadaverine and putrescine in the formation of nitrosamines, nitrosopiperidine (NPIP), and nitrosopyrrolidine (NPYR), respectively. In addition, impure salt, high temperature, and low pH enhance nitrosamine formation, whereas pure sodium chloride inhibits their formation. Understanding the relationships between biogenic amines and their involvement in the formation of nitrosamines could explain the mechanism of scombroid poisoning and assure the safety of many fish products.

Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation - A review

Combining nonthermal technologies to control foodborne microorganisms.

Whey proteins have many benefits due to their high nutritional value and their various applications in food products. A drawback of whey proteins is their instability to thermal processing, which leads to their denaturation, aggregation, and, under some conditions, gelation. As thermal processing is a major treatment in the processing of milk and milk products, its influence on whey proteins has been extensively studied. Understanding the mechanisms involved during each stage of denaturation and aggregation of whey proteins is critical to devising ways of improving their stability. These aspects are reviewed in this paper. Also covered are approaches to preventing or reducing heat-induced aggregation of whey proteins. Inhibition of aggregate formation has considerable potential for alleviating the problems that arise from the instability of whey proteins.

https://www.onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12105

Hilton C. Deeth

Papers

Evaluation of encapsulation techniques of probiotics for yoghurt

The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria

Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation - A review

Combining nonthermal technologies to control foodborne microorganisms.

Stability of Whey Proteins during Thermal Processing: A Review