Development of antimicrobial gummy candies with addition of bovine colostrum,essential oils and probiotics

The aim of this study was to develop antimicrobial properties of gummy candies based on bovine colostrum (BC), essential oils (EOs), lactic acid bacteria (LAB) strains and their combinations. In addition, the heteropolysaccharide (agar), as a multifunctional polymer, was used for the antimicrobial candies preparation. The antimicrobial activities of BC, EOs (C. reticulata L., Eugenia caryophyllata, C. paradisi L., Thymus vulgaris), LAB strains (Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244) and their combinations against pathogenic bacteria (Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Enterococcus faecalis, Streptococcus mutans) were investigated. The highest antimicrobial activities were demonstrated by Thymus vulgaris and Eugenia caryophyllata EOs and their emulsions (12%), and the best formulation of components for antimicrobial gummy candies production would incorporate the BC fermented with L. paracasei LUHS244 in combination with Thymus vulgaris or Eugenia caryophyllata EOs, which inhibited growth of all the tested pathogenic microorganisms (except Pseudomonas aeruginosa). Gummy candies formula consisting of the fermented BC (up to 3%) and thyme EO (up to 0.2%) with mandarin or grapefruit EOs (up to 0.2%) for taste‐masking, allowed obtaining good texture and high overall acceptability products containing desirable antimicrobials, thus antimicrobial gummy candies could be consumer preferred form of nutraceuticals.     

Effects of Freeze‐Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages

The aim of this study was to compare the chemical composition of freeze‐dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze‐dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p < 0.05) differed in their chemical composition: celery products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase‐positive staphylococci and coliforms content showed that the incorporation of freeze‐dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p < 0.05) more stable during these processes. At the end of the ripening process the sausages made with lyophilised celery juice were characterised by higher lightness and lower hardness than those made with the addition of other vegetable products and control. Freeze‐dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages.     

The effects of ultrasonication,fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovine colostrum

The aim of this study was to evaluate the influence of ultrasonication, fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, and different methods of dehydration on the chemical composition of bovine colostrum (BC), including the fatty acid and free amino acid profile and the content of micro- and macroelements. In addition, we analyzed the changes in lactic acid bacteria count, microbial contamination (aerobic mesophilic spore-forming bacteria, enterobacteria including Escherichia coli, and fungi/yeasts), the abundance of biogenic amines, and the concentration of nucleotide monophosphates. Significant effects of different treatments on the free amino acid profile were established, and an increase of lysine concentration by 1.2 to 95.9% was observed in treated BC. All of the treatments reduced the concentration of cadaverine, histamine, and tyramine in BC. The concentrations of macro- and microelements in BC followed the following order Ca > Na > K > Mg and Zn > Fe > Sr > Ba > Mn > Cu > Al > Se > Mo > Cr > Ni > Sn > Co > Pb > Cd. By combining the fermentation with Lactobacillus plantarum strain LUHS135 and vacuum drying, it was possible to increase the abundance of nucleotide monophosphates by more than 100%. All of the treatments reduced the microbial contamination of BC. Thus, the combination of ultrasonication, fermentation, and dehydration can be used for improving the properties and safety of BC.     

Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat

The influence of the concentration of various reagents and of the storage time on the flavour release of custard desserts was evaluated by headspace solid-phase microextraction and supported by rheological measurements. The presence of milk fat induced a significant decrease of the headspace concentration of flavour compounds, mainly due to hydrophobic matrix–flavour interactions. An elevated starch concentration enhanced the strength of the custard gels considerably. However, the increasing starch concentration resulted in an increased flavour release at low flavour concentrations, while a tendency to flavour retention was noted at higher flavour concentrations. During storage time, a denser network was formed as shown by rheological measurements, but no significant difference in flavour release was noted upon storage (three days). These results show that the complex interactions between flavour compounds and the food matrix in a model custard are difficult to predict and have to be carefully evaluated by a combination of rheological parameters and physicochemical interactions.     

Perovskite Solar Cells Consisting of PTAA Modified with Monomolecular Layer and Application to All-Perovskite Tandem Solar Cells with Efficiency over 25%

This study is on the enhancement of the efficiency of wide bandgap (FA_0.8Cs_0.2PbI_1.8Br_1.2) perovskite solar cells (PSCs) used as the top layer of the perovskite/perovskite tandem solar cell. Poly[bis(4-phenyl) (2,4,6-trimethylphenyl) amine] (PTAA) and the monomolecular layer called SAM layer are effective hole collection layers for APbI₃ PSCs. However, these hole transport layers (HTL) do not give high efficiencies for the wide bandgap FA_0.8Cs_0.2PbI_1.8Br_1.2 PSCs. It is found that the surface-modified PTAA by monomolecular layer (MNL) improves the efficiency of PSCs. The improved efficiency is explained by the improved FA_0.8Cs_0.2PbI_1.8Br_1.2 film quality, decreased film distortion (low lattice disordering) and low density of the charge recombination site, and improves carrier collection by the surface modified PTAA layer. In addition, the relationship between the length of the alkyl group linking the anchor group and the carbazole group is also discussed. Finally, the wide bandgap lead PSCs (E_g = 1.77 eV) fabricated on the PTAA/monomolecular bilayer give a higher power conversion efficiency of 16.57%. Meanwhile, all-perovskite tandem solar cells with over 25% efficiency are reported by using the PTAA/monomolecular substrate.     

Prebiotics as a Tool for the Prevention and Treatment of Obesity and Diabetes: Classification and Ability to Modulate the Gut Microbiota

Diabetes and obesity are metabolic diseases that have become alarming conditions in recent decades. Their rate of increase is becoming a growing concern worldwide. Recent studies have established that the composition and dysfunction of the gut microbiota are associated with the development of diabetes. For this reason, strategies such as the use of prebiotics to improve intestinal microbial structure and function have become popular. Consumption of prebiotics for modulating the gut microbiota results in the production of microbial metabolites such as short-chain fatty acids that play essential roles in reducing blood glucose levels, mitigating insulin resistance, reducing inflammation, and promoting the secretion of glucagon-like peptide 1 in the host, and this accounts for the observed remission of metabolic diseases. Prebiotics can be either naturally extracted from non-digestible carbohydrate materials or synthetically produced. In this review, we discussed current findings on how the gut microbiota and microbial metabolites may influence host metabolism to promote health. We provided evidence from various studies that show the ability of prebiotic consumption to alter gut microbial profile, improve gut microbial metabolism and functions, and improve host physiology to alleviate diabetes and obesity. We conclude among other things that the application of systems biology coupled with bioinformatics could be essential in ascertaining the exact mechanisms behind the prebiotic–gut microbe–host interactions required for diabetes and obesity improvement.     

Transient N4-Acyl-DNA Protection against Cleavage by Restriction Endonucleases

A set of five N⁴-acyl-modified 2′-deoxycytidine 5′-triphosphates were incorporated into modified DNA by using phi29 DNA polymerase, and cleavage by selected restriction endonucleases was studied. Modified DNA containing N⁴-acyl functional groups in either one or both strands of a DNA molecule was resistant to the majority of restriction enzymes tested, whereas modifications outside of the recognition sequences were well tolerated. The N⁴-acylated cytidine derivatives were subjected to competitive nucleotide incorporation by using phi29 DNA polymerase, showing that a high-fidelity phi29 DNA polymerase efficiently used the modified analogues in the presence of its natural counterpart. These N⁴ modifications were also demonstrated to be easily removed in an aqueous ethanolamine solution, in which all steps, including primer extension, demodification, and cleavage by restriction endonuclease, could be performed in a one-pot procedure that eliminated additional purification stages. It is suggested that N⁴-modified nucleotides are promising building blocks for a programmable; transient; and, most importantly, straightforward DNA protection against specific endonucleases.     

Characterisation of hydrogels and aerogels as carriers for sea buckthorn pomace extract

In this study, aerogels were prepared from kognac glucomannan (KG) or whey proteins loaded with bioactive sea buckthorn pomace extract. KG was diacetylated with Na₂CO₃ (0.1; 0.2; 0.3; 0.4 m ) resulting hydrogel formation that were further freeze-dried to obtain an aerogel structure. Whey protein aerogels were prepared by removing pore fluid from alcogels using supercritical CO₂ drying. Produced aerogels evaluated for microstructure, porosity, specific surface area, absorption capacity, encapsulation efficiency and antioxidant capacity of the extract. It was found that higher concentration of alkali induced higher hardness, resilience and elastic modulus values. It was also obtained that pores in the konjac glucomannan aerogels were irregular in shape and a decrease in total pore volume (0.026 to 0.019 cc/g) and surface area (12.39 to 11.40 m²/g) after increasing the carbonate concentration was observed. These aerogels were found to have better encapsulation efficiency properties for sea buckthorn pomace extract (17 to 20%) in comparison to whey protein aerogels (0.05 to 0.36%). Overall, the KG aerogels show potential for applications in the food industry as a carrier of bioactive sea buckthorn pomace extract, while whey proteins must be used in combination with other biopolymers to enhance their bioactive compound loading capacity.