Publicaties

This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion and storage (4 degrees C for 35 days). After fermentation (24 h), the microorganisms grew (similar to 9 log CFU mL(-1)) and fermented watermelon (FWJ) and mango juice (FMJ) became more red and yellow, respectively. DPPH ...

Currently, synthetic dyes are widely used to colour textile materials. However, safer and more sustainable bio-based alternatives are currently being explored. In this context, by-products and wastes from agricultural value chains have been investigated as potential sources of natural dyes. Nutshell wastes are promising because they are abundant, contain interesting dye molecules such as quinones and are easier to handle because of their low ...

Vitamin E is typically supplied in the form of tocopheryl-acetate (T-Ac) since tocopherol (T) has stability issues. Tocopheryl-acetate, however, must be hydrolyzed in the intestines before it can be absorbed, a step that is purportedly rate-limiting for its bioavailability. The objective of this study was to compare the efficiency of absorption of T-Ac and T in broilers. In addition, two test procedures were evaluated in which animals received ...

Thymol alpha-D-glucopyranoside (T alpha G) and thymol beta-D-glucopyranoside (T beta G) are believed to have different kinetic behaviours in the porcine gut than its parent aglycon thymol. However, recently, it was shown that concentrations of both glucosides decreased rapidly in the stomach and proximal small intestine following oral supplementation to piglets as did thymol. Yet, the stability of thymol glucosides in gut contents and their ...

Dry-aging of beef comprises the storage of carcasses and (sub)primal cuts at a low temperature and relative humidity for a prolonged period, aiming to increase the sensory quality of meat. Limited data are available on the survival and potential growth of pathogens on the surface of beef during dry-aging. Therefore, this study evaluates the changes in Salmonella, Shiga toxin-producing Escherichia coli O157:H7 and Listeria monocytogenes counts ...

The objective of this study was to evaluate the effect of the interaction of the zinc source (ZnSO4 vs. zinc amino acid complex) and vitamin E level (50 IU/kg vs. 100 IU/kg) on meat yield and quality in broilers subjected to chronic cyclic heat stress in the finisher phase. A total of 1224 one-day-old male Ross 308 broilers were randomly distributed among four dietary treatments. Each treatment contained nine replicates of 34 birds, housed in ...

Although dairy-based foods have been the main probiotic food sources, a range of plant-based products are currently being developed to meet the needs of vegetarians, lactose intolerant persons, individuals on low cholesterol diets or allergic to milk proteins. This chapter reviews the plant based non-alcoholic probiotic beverages in Europe and Africa. It begins with an introduction of regulations that govern the production, safety and marketing ...

A new approach to extract pectin from clementine peel using citric acid/sodium citrate solutions (CSS) at different pHs as green extracting agents was proposed. In this study, the effects of extraction temperature (65-85 degrees C), CSS pH (2-8), and extraction time (1-3 h) on the extraction yield, uronic acid content, and degree of methyl esterification (DE) of the clementine peel pectin (CMP) were systematically evaluated by response surface ...

The production of fermented foods enriched with U+03B3-aminobutyric acid (GABA) is a current trend in the food industry. In this study, the release of free glutamic acid (Glu) and its conversion to GABA in soymilk were conducted through enzymatic hydrolysis using Alcalase (Al) and Flavourzyme (Fl), following by the fermentation using Lb. plantarum LMG6907 (at 30 °C for 96 h). Results showed that a degree of hydrolysis of 90% was achieved when ...