TY  - JOUR
AU  - Khubber, Sucheta
AU  - Marti-Quijal, Francisco J
AU  - Tomašević, Igor
AU  - Remize, Fabienne
AU  - Barba, Francisco J
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6029
AB  - The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides and so on have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites and the recovery of such compounds upon fermentation in varied food systems.
PB  - Elsevier Ltd
T2  - Current Opinion in Food Science
T1  - Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
EP  - 198
SP  - 189
VL  - 43
DO  - 10.1016/j.cofs.2021.11.013
ER  - 

@article{
author = "Khubber, Sucheta and Marti-Quijal, Francisco J and Tomašević, Igor and Remize, Fabienne and Barba, Francisco J",
year = "2022",
abstract = "The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides and so on have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites and the recovery of such compounds upon fermentation in varied food systems.",
publisher = "Elsevier Ltd",
journal = "Current Opinion in Food Science",
title = "Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products",
pages = "198-189",
volume = "43",
doi = "10.1016/j.cofs.2021.11.013"
}

Khubber, S., Marti-Quijal, F. J., Tomašević, I., Remize, F.,& Barba, F. J.. (2022). Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. in Current Opinion in Food Science
Elsevier Ltd., 43, 189-198.
https://doi.org/10.1016/j.cofs.2021.11.013

Khubber S, Marti-Quijal FJ, Tomašević I, Remize F, Barba FJ. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. in Current Opinion in Food Science. 2022;43:189-198.
doi:10.1016/j.cofs.2021.11.013 .

Khubber, Sucheta, Marti-Quijal, Francisco J, Tomašević, Igor, Remize, Fabienne, Barba, Francisco J, "Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products" in Current Opinion in Food Science, 43 (2022):189-198,
https://doi.org/10.1016/j.cofs.2021.11.013 . .

TY  - JOUR
AU  - Martí-Quijal, Francisco J.
AU  - Khubber, Sucheta
AU  - Remize, Fabienne
AU  - Tomašević, Igor
AU  - Roselló-Soto, Elena
AU  - Barba, Francisco J.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5902
AB  - Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of an-tioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.
PB  - MDPI AG
T2  - Fermentation
T1  - Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
IS  - 3
SP  - 106
VL  - 7
DO  - 10.3390/fermentation7030106
ER  - 

@article{
author = "Martí-Quijal, Francisco J. and Khubber, Sucheta and Remize, Fabienne and Tomašević, Igor and Roselló-Soto, Elena and Barba, Francisco J.",
year = "2021",
abstract = "Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of an-tioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.",
publisher = "MDPI AG",
journal = "Fermentation",
title = "Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review",
number = "3",
pages = "106",
volume = "7",
doi = "10.3390/fermentation7030106"
}

Martí-Quijal, F. J., Khubber, S., Remize, F., Tomašević, I., Roselló-Soto, E.,& Barba, F. J.. (2021). Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review. in Fermentation
MDPI AG., 7(3), 106.
https://doi.org/10.3390/fermentation7030106

Martí-Quijal FJ, Khubber S, Remize F, Tomašević I, Roselló-Soto E, Barba FJ. Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review. in Fermentation. 2021;7(3):106.
doi:10.3390/fermentation7030106 .

Martí-Quijal, Francisco J., Khubber, Sucheta, Remize, Fabienne, Tomašević, Igor, Roselló-Soto, Elena, Barba, Francisco J., "Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review" in Fermentation, 7, no. 3 (2021):106,
https://doi.org/10.3390/fermentation7030106 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Gomez, Belen
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Remize, Fabienne
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5101
AB  - The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
EP  - 323
SP  - 316
VL  - 110
DO  - 10.1016/j.lwt.2019.04.097
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Gomez, Belen and Rocchetti, Gabriele and Lucini, Luigi and Remize, Fabienne and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages",
pages = "323-316",
volume = "110",
doi = "10.1016/j.lwt.2019.04.097"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Gomez, B., Rocchetti, G., Lucini, L., Remize, F., Barba, F. J.,& Lorenzo, J. M.. (2019). Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 316-323.
https://doi.org/10.1016/j.lwt.2019.04.097

Marti-Quijal FJ, Zamuz S, Tomašević I, Gomez B, Rocchetti G, Lucini L, Remize F, Barba FJ, Lorenzo JM. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology. 2019;110:316-323.
doi:10.1016/j.lwt.2019.04.097 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Gomez, Belen, Rocchetti, Gabriele, Lucini, Luigi, Remize, Fabienne, Barba, Francisco J., Lorenzo, José M., "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages" in LWT-Food Science and Technology, 110 (2019):316-323,
https://doi.org/10.1016/j.lwt.2019.04.097 . .