The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria monocytogenes contamination. Challenge tests were used to select suitable lactic acid bacteria (LAB) for the analog under industrial production conditions. First, 20 LAB strains were tested in vitro and five of them were further tested by stuffing the ingredients under industrial conditions. The L. monocytogenes counts highlighted Latilactobacillus sakei 205 as the most protective one, achieving a reduction of 2.6 log CFU/g. Further, a triangular test and Check-All-That-Apply test were performed to understand the organoleptic differences that could be expected in the final product. The batch inoculated with Llb. sakei 205 did not show any sensory differences from the commercial batch. Therefore, Llb. sakei 205 was identified as a potential protective starter due to the microbiological and sensory results. This pioneering study applied biocontrol starters to plant-based meat analogs, aligning with clean-label trends.

Cocoa beans contain a variety of nutritional compounds and are rich in biologically active substances. The aim of this study was to utilize cocoa nibs (roasted and unroasted) as the main ingredient in the development of an attractive and convenient product. The produced nibs were analyzed for total phenolics, flavonoids, and antioxidant capacity using DPPH, ABTS, and FRAP methods. The primary phenolic compounds and methylxanthines were analyzed by LC/MS. Subsequently, cereal bars were developed, including a control sample (without nibs) and five formulations containing 41% nibs, using various proportions of roasted and unroasted nibs. The influence of the origin of the beans on the product characteristics was also evaluated. The results showed that the roasting process led to a reduction in epicatechin, caffeine, and caffeic acid. Furthermore, the reduction in total phenolics, flavonoids, and antioxidant capacity after roasting was more pronounced in beans from Bahia compared to those from Espírito Santo. Regarding the cereal bars, the results demonstrated that using cocoa from Bahia, the formulation with a higher proportion of unroasted nibs (F80) significantly increased the total phenolic content (1968.85 mg of gallic acid/100 g) and total flavonoids (39.26 mg of quercetin/100 g). This initial study suggests that the use of cocoa nibs as a functional ingredient in cereal bars may be a viable and advantageous option for creating a product with greater antioxidant potential.

This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) strains influence the aroma profile during ripening. Five experimental groups were tested, including uninoculated controls and sausages inoculated with selected LAB strains or a commercial starter. A total of 51 volatile compounds were identified and tracked over an 11-day fermentation period using HS-SPME-GC-MS. Results showed that LAB fermentation reduced compounds associated with off-flavors, such as aldehydes and sulfur compounds, and promoted the formation of volatiles responsible for pleasant aromas like buttery and fruity notes. Specific LAB strains, especially Lacticaseibacillus casei 116, showed strong potential in improving the volatile profile of plant-based meat analogs. These findings suggest that fermentation using selected LAB can enhance the sensory quality of plant-based sausages, helping them better mimic traditional meat products.

Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor enhancer but as a method to allow for the controlled fermentation of products such as fruits. The objective of the present study consists of evaluating the quality of different salt-reduced fermented fruits through the application of the lactic acid bacteria (LAB) Lacticaseibacillus paracasei and vacuum, as well as assessing the LAB as a preventive measure against Escherichia coli O157:H7. To achieve this goal, microbial plate count techniques, the evaluation of the physicochemical characteristics, and Check-All-That-Apply/Rate-All-That-Apply sensory analyses were performed on bananas and apples individually fermented at 30 °C for 2 and 7 days, respectively. Additionally, a challenge test using E. coli as pathogenic bacteria was performed. The characteristics of each fruit determined the efficiency of the LAB’s protective activity. LAB-inoculated batches controlled the growth of E. coli in both salted fruits, but this pathogenic bacterium in the apple case was controlled even in the salt-reduced batch. Sensorially, only inoculated fermented apples found a reduction in off-flavor and old fruit smell; however, higher acceptability was found in the salt-reduced with LAB batches of both fruits. Thus, Lacticaseibacillus paracasei proved to be a cheap, easy, and feasible protective method that can ensure a protective strategy on salt-reduced fermented apples and should be studied particularly for different fruits.