Organic acids production from lactic acid bacteria:A preservation approach

The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.Also,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable polymers.Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal.Organic acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional properties.Additionally,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks.This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids.Also,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques.

Luteolin: A flavone with myriads of bioactivities and food applications

Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,a polyphenolic plant flavonoid,is recognized as one of the plausible bioactive components that can be notably intriguing for food applications and for fabricating active packaging systems with antimicrobial properties.Luteolin is a flavone-based polyphenol naturally found as glycosides,with a phenylpropanoid biosynthesis route.Luteolin,when ingested and absorbed in the intestine,converts from free to conjugated-form,thereby forming luteolin glucuronides,which are presumably responsible for a range of luteolin bioactivities.Owing to these health-promoting potentials,along with ease of delivery,exceptional applications,and negligible toxicity,an integral valorization approach involving sustainable technologies to recover these high-value-added ingredients and their utilization should be further stimulated.This is the first review that seeks to thoroughly compile some of the important data published on biosynthesis,mechanism of action,bioactivities,bioavailability,and toxicity potential of luteolin.

Development of starch-based films reinforced with cellulosic nanocrystals and essential oil to extend the shelf life of red grapes

Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-based films.In addition,the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications.Different packaging materials,including the pearl millet starch(PMS),PMS reinforced with Kudzu CNCs,and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil(CBO),was used to develop biodegradable nanocomposite films.The films were investigated for their thermal,morphological,mechanical,and barrier properties.In addition,the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5℃.PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5℃ by maintaining the weight,firmness,and soluble solids in grapes for a longer duration during storage.The study suggests that PMS+Kudzu CNCs+EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes.

Retrospecting the concept and industrial significance of LAB bacteriocins

Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green,potent,environment friendly,natural substitutes for prolonging the shelf life of food products.The lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food industry.To reduce pathogen invasion,they can produce inhibitory compounds(bacteriocins,organic acids,hydrogen peroxide,diacetyl,and carbon dioxide).LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin,post-translationally modified or not,that can help the producer organism to outcompete other bacterial species.In addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities.Moreover,LAB-bacteriocin serves as an effective method of natural bio preservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product self-life.Therefore,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification methods.Additionally,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.