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Prof. Elena Bartkiene
Professor at Department of Food Safety and Quality Chief Researcher and Head of Institute of Animal Rearing Technologies

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0 Biotechnology
0 Fermentation
0 Food
0 lactic acid bacteria
0 Antimicrobial and Antioxidant

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lactic acid bacteria
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Feed

Journal article
Published: 30 August 2021 in Animals
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The aim of this study was to assess the effect of a feed supplement, namely milk permeate (MP) fermented with Lactobacillus uvarum LUHS245, on the newborn calves’ growth performance and blood and faecal parameters, including microbiota and volatile compound and fatty acid profiles. Ten female Holstein calves in the control group (CON group) were fed with a standard milk replacer diet and colostrum only, from day 2 to 14 of life, while 10 calves of the treated group (MP group) were fed with the same diet supplemented with 50 mL of the fermented MP. After 14 days, there were no significant differences between the groups in blood parameters, growth performance, or faecal pH. There was a significantly higher percentage of live lactic acid bacteria (by 17.02%), a lower percentage of enterobacteria (by 10.38%), a higher overall number of probiotic bacteria, a 1.7-fold higher species variety, and a higher content of dry matter in the faeces of the MP group (p< 0.05). The fatty acid and volatile compound profiles differed significantly between the groups. The results suggest that supplementing calves’ feed with fermented milk permeate has a positive effect on certain health parameters but not on blood parameters or growth performance.

ACS Style

Laurynas Vadopalas; Egle Zokaityte; Paulina Zavistanaviciute; Romas Gruzauskas; Vytaute Starkute; Ernestas Mockus; Jolita Klementaviciute; Modestas Ruzauskas; Vita Lele; Darius Cernauskas; Dovile Klupsaite; Agila Dauksiene; Antanas Sederevicius; Sarunas Badaras; Elena Bartkiene. Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles. Animals 2021, 11, 2544 .

AMA Style

Laurynas Vadopalas, Egle Zokaityte, Paulina Zavistanaviciute, Romas Gruzauskas, Vytaute Starkute, Ernestas Mockus, Jolita Klementaviciute, Modestas Ruzauskas, Vita Lele, Darius Cernauskas, Dovile Klupsaite, Agila Dauksiene, Antanas Sederevicius, Sarunas Badaras, Elena Bartkiene. Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles. Animals. 2021; 11 (9):2544.

Chicago/Turabian Style

Laurynas Vadopalas; Egle Zokaityte; Paulina Zavistanaviciute; Romas Gruzauskas; Vytaute Starkute; Ernestas Mockus; Jolita Klementaviciute; Modestas Ruzauskas; Vita Lele; Darius Cernauskas; Dovile Klupsaite; Agila Dauksiene; Antanas Sederevicius; Sarunas Badaras; Elena Bartkiene. 2021. "Supplement Based on Fermented Milk Permeate for Feeding Newborn Calves: Influence on Blood, Growth Performance, and Faecal Parameters, including Microbiota, Volatile Compounds, and Fatty and Organic Acid Profiles." Animals 11, no. 9: 2544.

Original research
Published: 08 August 2021 in Food Science & Nutrition
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The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans’ by artisanal at small-scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α-linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α-linolenic acids in HE; palmitic, oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T-2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.

ACS Style

Elena Bartkiene; Vadims Bartkevics; Zane Berzina; Jolita Klementaviciute; Sonata Sidlauskiene; Ausra Isariene; Vaida Zeimiene; Vita Lele; Erika Mozuriene. Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies. Food Science & Nutrition 2021, 1 .

AMA Style

Elena Bartkiene, Vadims Bartkevics, Zane Berzina, Jolita Klementaviciute, Sonata Sidlauskiene, Ausra Isariene, Vaida Zeimiene, Vita Lele, Erika Mozuriene. Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies. Food Science & Nutrition. 2021; ():1.

Chicago/Turabian Style

Elena Bartkiene; Vadims Bartkevics; Zane Berzina; Jolita Klementaviciute; Sonata Sidlauskiene; Ausra Isariene; Vaida Zeimiene; Vita Lele; Erika Mozuriene. 2021. "Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small‐scale agricultural companies." Food Science & Nutrition , no. : 1.

Journal article
Published: 28 July 2021 in Processes
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The novelty of this study is twofold: AgNPs were obtained and characterized using Artemisia absinthium (A. absinthium), Humulus lupulus (H. lupulus), and Thymus vulgaris (T. vulgaris) plants extracts; moreover, a green and environmentally friendly approach for the synthesis of silver nanoparticles (AgNPs) using aqueous extracts was developed. This paper discusses new approaches about the synthesis of AgNPs. T. vulgaris, H. lupulus, and A. absinthium, which are renewable and common plants, perfect as reducing, stabilizing, and capping agent for green synthesis of silver nanoparticles (AgNPs). The extracts and synthesized AgNPs were characterized by various physico-chemical, phytochemical, morphological scanning electron microscope (SEM/EDS) and transmission electron microscope scanning (TEM), and antibacterial activity. The antioxidant activity of extracts and AgNPs were also assessed by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), cupric reducing antioxidant capacity (CUPRAC), ferric reducing antioxidant power (FRAP), and trifluoperazine dihydrochloride (TFPH) scavenging assays. Extracts/AgNPs showed significant antioxidant activity in all cases. A. absinthium/AgNPs, H. lupulus/AgNPs, and T. vulgaris /AgNPs displayed activities against DPPH (0.14 ± 0.00; 0.11 ± 0.00 and 0.14 ± 0.00 mmol/g), ABTS•+ (0.55 ± 0.05; 0.86 ± 0.05 and 0.55 ± 0.05 mmol/g), respectively. TEM analysis confirmed the average particle size, it estimated t A. absinthium/AgNPs–46 nm, H. lupulus/AgNPs size of synthesized particles was 42 nm and T. vulgaris/AgNPs–48 nm. SEM analysis revealed that T. vulgaris/AgNPs showed in solitary cases as snowflake-like, branched, but in a general spheric shape, H. lupulus/AgNPs were wedge-shaped, and A. absinthium/AgNPs were the spherical shape of the synthesized AgNPs. EDS analysis confirmed the purity of the synthesized AgNPs with a strong signal at 3.2 keV. A. absinthium/AgNPs, H. lupulus/AgNPs, and T. vulgaris/AgNPs exhibited higher antibacterial activity against all tested bacterial strains compared to their respective pure extracts. It is concluded that AgNPs synthesized in extracts have a broad range of biological applications, which can be used as an eco-friendly material without having negative effects on the environment.

ACS Style

Aiste Balciunaitiene; Pranas Viskelis; Jonas Viskelis; Paulina Streimikyte; Mindaugas Liaudanskas; Elena Bartkiene; Paulina Zavistanaviciute; Egle Zokaityte; Vytaute Starkute; Modestas Ruzauskas; Vita Lele. Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity. Processes 2021, 9, 1304 .

AMA Style

Aiste Balciunaitiene, Pranas Viskelis, Jonas Viskelis, Paulina Streimikyte, Mindaugas Liaudanskas, Elena Bartkiene, Paulina Zavistanaviciute, Egle Zokaityte, Vytaute Starkute, Modestas Ruzauskas, Vita Lele. Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity. Processes. 2021; 9 (8):1304.

Chicago/Turabian Style

Aiste Balciunaitiene; Pranas Viskelis; Jonas Viskelis; Paulina Streimikyte; Mindaugas Liaudanskas; Elena Bartkiene; Paulina Zavistanaviciute; Egle Zokaityte; Vytaute Starkute; Modestas Ruzauskas; Vita Lele. 2021. "Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity." Processes 9, no. 8: 1304.

Journal article
Published: 28 June 2021 in Plants
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This study was dedicated to increasing the efficiency of producing plant-based protein hydrolysate using traditional and non-traditional treatments. Low- and high frequency ultrasound (US) at different intensities were applied to corn steep liquor (CSL) at 50 °C for 30 min, and enzymatic hydrolysis was performed using industrially produced alkaline protease. The efficiency of US and enzymatic treatments was characterized by protein solubility (soluble protein (SP) content, hydrolyzed protein (HP) concentration, and free amino acid (FAA) profile) and kinetic parameters: Michaelis–Menten constant (KM) and apparent breakdown rate constant (kA). A significant effect of 37 kHz US pre-treatment for CSL enzymatic hydrolysis was found and resulted in the highest HP concentration (17.5 g/L) using the lowest enzyme concentration (2.1 g/L) and the shortest hydrolysis time (60 min). By using US pre-treatment, on average, a 2.2 times higher FAA content could be achieved compared to traditional hydrolysis. Additionally, results for the kinetic parameters kM and kA confirmed the potential of applying US treatment before hydrolysis. The effect of CSL protein hydrolysate on plant growth was tested in vivo on wheat grain seed germination and resulted in the significant increase in germination parameters compared to the control treatment. These findings indicate that by-products of starch industry could be a promising source for the production of low-cost sustainable biostimulants.

ACS Style

Karolina Trakselyte-Rupsiene; Grazina Juodeikiene; Darius Cernauskas; Elena Bartkiene; Dovile Klupsaite; Daiva Zadeike; Joana Bendoraitiene; Jonas Damasius; Jonas Ignatavicius; Sidona Sikorskaite-Gudziuniene. Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo. Plants 2021, 10, 1319 .

AMA Style

Karolina Trakselyte-Rupsiene, Grazina Juodeikiene, Darius Cernauskas, Elena Bartkiene, Dovile Klupsaite, Daiva Zadeike, Joana Bendoraitiene, Jonas Damasius, Jonas Ignatavicius, Sidona Sikorskaite-Gudziuniene. Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo. Plants. 2021; 10 (7):1319.

Chicago/Turabian Style

Karolina Trakselyte-Rupsiene; Grazina Juodeikiene; Darius Cernauskas; Elena Bartkiene; Dovile Klupsaite; Daiva Zadeike; Joana Bendoraitiene; Jonas Damasius; Jonas Ignatavicius; Sidona Sikorskaite-Gudziuniene. 2021. "Integration of Ultrasound into the Development of Plant-Based Protein Hydrolysate and Its Bio-Stimulatory Effect for Growth of Wheat Grain Seedlings In Vivo." Plants 10, no. 7: 1319.

Research article
Published: 21 June 2021 in International Journal of Food Sciences and Nutrition
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Food consumption involves several dimensions, being some of them directly associated with the consumers' characteristics. The interrelationships between these domains impact consumer behaviour for food choice and the consequent decisions for food consumption. In these frameworks, economic motivations are determinant. On the other hand, the scientific literature highlights that the economic-based stimuli to choose food is still underexplored. In this perspective, the objective of this study was to assess the main sociodemographic and anthropometric determinants of the economic motivations for food choice. For that, a questionnaire survey was carried out involving 11,919 respondents from 16 countries. A validated questionnaire was used, translated into the native languages in all participating countries, using a back-translation process. First, the information obtained was assessed through factor analysis to reduce the number of variables associated with the economic motivations and to identify indexes. After, and considering the indexes obtained as dependent variables, a classification and regression tree analysis was performed. As main insights, it is highlighted that the main determinants of the economic motivations are country of residence, age, gender, civil state, professional activity, educational level, living environment, responsibility for buying food, weight, height, body mass index, healthy diets and physical exercise practices. Additionally, the results also reveal that economic motivations may be associated with two indexes, one related to convenience attitudes and the other to quality concerns. Finally, the younger persons and the women are the social groups more concerned with healthy diets and food quality. In conclusion, this work confirmed that food choice is to a high extent influenced by several sociodemographic and behavioural factors.

ACS Style

Vítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition 2021, 1 -13.

AMA Style

Vítor J. P. D. Martinho, Elena Bartkiene, Ilija Djekic, Monica Tarcea, Irena Colić Barić, Maša Černelič-Bizjak, Viktória Szűcs, Alessandra Sarcona, Ayman El-Kenawy, Vanessa Ferreira, Dace Klava, Małgorzata Korzeniowska, Elena Vittadini, Marcela Leal, Dieuwerke Bolhuis, Maria Papageorgiou, Raquel P. F. Guiné. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour. International Journal of Food Sciences and Nutrition. 2021; ():1-13.

Chicago/Turabian Style

Vítor J. P. D. Martinho; Elena Bartkiene; Ilija Djekic; Monica Tarcea; Irena Colić Barić; Maša Černelič-Bizjak; Viktória Szűcs; Alessandra Sarcona; Ayman El-Kenawy; Vanessa Ferreira; Dace Klava; Małgorzata Korzeniowska; Elena Vittadini; Marcela Leal; Dieuwerke Bolhuis; Maria Papageorgiou; Raquel P. F. Guiné. 2021. "Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour." International Journal of Food Sciences and Nutrition , no. : 1-13.

Journal article
Published: 07 June 2021 in Foods
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Dietary components, such as lactic acid bacteria (LAB), bovine colostrum, apple production by-products, and essential oils, can favorably alter the host immune system and gut microbiota, however, their cumulative effect as multicomponent nutraceutical supplement has not been investigated. Therefore, the present study is the first one to evaluate a combination of LAB, bovine colostrum, dehydrated apple pomace, and essential oils for their immunomodulatory and prebiotic properties in the swine model. This study shows that supplementary feeding of pigs using multicomponent nutraceutical resulted in a statistically significant decrease in proportions of T cytotoxic and double-positive (CD4+CD8+low) cells within the CD3+ cell population at 28 DPI, compared to the beginning of the experiment (0DPI). Conversely, a statistically significant increase in proportions of B cells (accompanied by an increase in IgG concentration) and macrophage/monocyte cells within viable cell population at 28 DPI, compared to the beginning of the experiments, was observed. Furthermore, changes in the bacterial composition of gut microbiota in pigs fed with multicomponent nutraceutical changed significantly, with a 1.78 times higher number of probiotic strains (Bifidobacterium, Streptococcus, Faecilbacterium) at the end of the experiment, compared to control group animals. This study shows a positive effect of the nutraceutical formula used on the changes of gut microbiota by facilitating an increase in probiotic bacteria strains and possible anti-inflammatory properties.

ACS Style

Juozas Grigas; Modestas Ruzauskas; Arnoldas Pautienius; Elena Bartkiene; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Jurga Bernatoniene; Liudas Ivanauskas; Valdas Jakstas; Arunas Stankevicius. Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils. Foods 2021, 10, 1313 .

AMA Style

Juozas Grigas, Modestas Ruzauskas, Arnoldas Pautienius, Elena Bartkiene, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Jurga Bernatoniene, Liudas Ivanauskas, Valdas Jakstas, Arunas Stankevicius. Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils. Foods. 2021; 10 (6):1313.

Chicago/Turabian Style

Juozas Grigas; Modestas Ruzauskas; Arnoldas Pautienius; Elena Bartkiene; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Jurga Bernatoniene; Liudas Ivanauskas; Valdas Jakstas; Arunas Stankevicius. 2021. "Investigation of Immunomodulatory and Gut Microbiota-Altering Properties of Multicomponent Nutraceutical Prepared from Lactic Acid Bacteria, Bovine Colostrum, Apple Production By-Products and Essential Oils." Foods 10, no. 6: 1313.

Journal article
Published: 09 May 2021 in Food Control
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The aim of this study was to evaluate the possibility of fermenting Baltic Sea macroalgae (Ulva intestinalis, Cladophora rupestris, and Furcellaria lumbricalis) using Lactobacillus plantarum strain LUHS135, which possesses antimicrobial properties, without additional pre-treatment with a fermentable substrate. To evaluate the effectiveness of the treatment, analysis of the microbial profile, antimicrobial and antioxidant characteristics, and trace element concentrations was performed. Fermentation with strain LUHS135 reduced the pH of C. rupestris < 4.5; however, that of U. intestinalis and F. lumbricalis remained unchanged after 12 h of fermentation. Metagenomic analysis showed that the algae can be contaminated with potentially harmful microorganisms which remain after fermentation despite the use of a technological microorganism possessing antimicrobial properties. However, the synergic mechanism of the algae and LUHS135 combination showed a broader spectrum of pathogen inhibition. Also, the health claims associated with algal products must be based on sufficient evidence of algal chemical safety indicators, for which heavy metals (especially lead and arsenic) are very important. Finally, the use of fermentable sugars (to reduce the pH of fermented samples and to prolong shelf life) and application of ultrasound treatment before fermentation could be further tested as a pre-pre-treatment method to control the fermentation process. Also, preparation of extracts of the antimicrobial compounds could be a possible way of reducing heavy metal concentrations and of using this prospective raw material at industrial scale.

ACS Style

Ernesta Tolpeznikaite; Modestas Ruzauskas; Renata Pilkaityte; Vadims Bartkevics; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Egle Zokaityte; Erika Mozuriene; Romas Ruibys; Dovile Klupsaite; Antonello Santini; Elena Bartkiene. Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content. Food Control 2021, 129, 108235 .

AMA Style

Ernesta Tolpeznikaite, Modestas Ruzauskas, Renata Pilkaityte, Vadims Bartkevics, Paulina Zavistanaviciute, Vytaute Starkute, Vita Lele, Egle Zokaityte, Erika Mozuriene, Romas Ruibys, Dovile Klupsaite, Antonello Santini, Elena Bartkiene. Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content. Food Control. 2021; 129 ():108235.

Chicago/Turabian Style

Ernesta Tolpeznikaite; Modestas Ruzauskas; Renata Pilkaityte; Vadims Bartkevics; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Egle Zokaityte; Erika Mozuriene; Romas Ruibys; Dovile Klupsaite; Antonello Santini; Elena Bartkiene. 2021. "Influence of fermentation on the characteristics of Baltic Sea macroalgae, including microbial profile and trace element content." Food Control 129, no. : 108235.

Journal article
Published: 13 April 2021 in LWT
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The aim of this study was to evaluate the influence of combining extrusion and fermentation processes on the chemical and biosafety of wheat processing by-products (WPBP). Extrusion experiments were performed by testing two different temperatures (115 and 130 °C) and three different speeds of extruder screw (16, 20, and 25 rpm). The lactic acid bacteria (LAB) L. casei and L. paracasei were used for WPBP fermentation. A high-performance liquid chromatograph coupled to a triple quadrupole mass spectrometer was used for mycotoxin analysis and a high-performance liquid chromatograph with an ultraviolet detector was used for biogenic amine (BA) determination in WPBP. A significant effect of the type of LAB on the acidity of fermented WPBP was found. Although lower pH was observed for non-extruded fermented WPBP samples, they contained higher concentrations of d(−)-lactic acid. In extruded and extruded/fermented WPBP, the total BA content was two times lower than that in controls. The lowest mycotoxin concentration was found in fermented WPBP extruded at 130 °C using a screw speed of 20 and 25 rpm. Finally, the combination of extrusion and fermentation can be confirmed as a promising innovative pre-treatment for WPBP, potentially capable of reducing the content of BAs and mycotoxins.

ACS Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Grazina Juodeikiene; Antonello Santini; Elena Bartkiene. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran. LWT 2021, 146, 111498 .

AMA Style

Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Dovile Klupsaite, Vadims Bartkevics, Iveta Pugajeva, Zane Bērziņa, Romas Gruzauskas, Sonata Sidlauskiene, Grazina Juodeikiene, Antonello Santini, Elena Bartkiene. The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran. LWT. 2021; 146 ():111498.

Chicago/Turabian Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Grazina Juodeikiene; Antonello Santini; Elena Bartkiene. 2021. "The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran." LWT 146, no. : 111498.

Journal article
Published: 05 April 2021 in Foods
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The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.

ACS Style

Egle Zokaityte; Karolina Siriakovaite; Vytaute Starkute; Paulina Zavistanaviciute; Vita Lele; Erika Mozuriene; Dovile Klupsaite; Pranas Viskelis; Romas Ruibys; Raquel Guiné; Elena Bartkiene. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods 2021, 10, 777 .

AMA Style

Egle Zokaityte, Karolina Siriakovaite, Vytaute Starkute, Paulina Zavistanaviciute, Vita Lele, Erika Mozuriene, Dovile Klupsaite, Pranas Viskelis, Romas Ruibys, Raquel Guiné, Elena Bartkiene. Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods. 2021; 10 (4):777.

Chicago/Turabian Style

Egle Zokaityte; Karolina Siriakovaite; Vytaute Starkute; Paulina Zavistanaviciute; Vita Lele; Erika Mozuriene; Dovile Klupsaite; Pranas Viskelis; Romas Ruibys; Raquel Guiné; Elena Bartkiene. 2021. "Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products." Foods 10, no. 4: 777.

Journal article
Published: 25 March 2021 in Animals
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In this study we analyzed differences in microbial composition and antimicrobial resistance profiles in common carp living in two different environments: fish ponds, where carp have been kept under the same growing conditions over the last 50 years, and from the wild. The results demonstrated that wild fish carry a great variety of bacterial species (448 species with a prevalence of at least 0.01% from the total number of reads). Aquacultured individuals harbored 2.56 times fewer species in their gut. Significant microbial differences were observed in all taxonomic ranks, including bacterial classes and phyla. Besides bacterial variety, it was determined that aquacultured fish harbored more bacteria that are considered pathogens or opportunistic pathogens, such as Moraxellaceae, Flavobacteriaceae, and Staphylococcaceae. The frequency of antimicrobial resistance in bacterial indicators was more common in aquacultured fish than in wild fish, therefore fish farming may be a potential source of environmental contamination with antimicrobial resistant bacteria.

ACS Style

Modestas Ruzauskas; Julija Armalytė; Eglė Lastauskienė; Rita Šiugždinienė; Irena Klimienė; Raimundas Mockeliūnas; Elena Bartkienė. Microbial and Antimicrobial Resistance Profiles of Microbiota in Common Carps (Cyprinus carpio) from Aquacultured and Wild Fish Populations. Animals 2021, 11, 929 .

AMA Style

Modestas Ruzauskas, Julija Armalytė, Eglė Lastauskienė, Rita Šiugždinienė, Irena Klimienė, Raimundas Mockeliūnas, Elena Bartkienė. Microbial and Antimicrobial Resistance Profiles of Microbiota in Common Carps (Cyprinus carpio) from Aquacultured and Wild Fish Populations. Animals. 2021; 11 (4):929.

Chicago/Turabian Style

Modestas Ruzauskas; Julija Armalytė; Eglė Lastauskienė; Rita Šiugždinienė; Irena Klimienė; Raimundas Mockeliūnas; Elena Bartkienė. 2021. "Microbial and Antimicrobial Resistance Profiles of Microbiota in Common Carps (Cyprinus carpio) from Aquacultured and Wild Fish Populations." Animals 11, no. 4: 929.

Original article
Published: 25 March 2021 in International Journal of Food Science & Technology
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A probiotic nutraceutical based on functionalised rice bran (RB) supplemented with lingonberry (Vaccinium vitis‐idaea L.) pulp (LP) at various levels (10‒50 g/100 g d.w.) was developed. Prior to immobilisation of lactic acid bacteria (LAB) cells, RB‐LP matrix was structured by ultrasound (US) (850 kHz; power 160 W) for 20 min at 40 °C. Xanthan gum and sodium alginate were used for the stabilisation of RB‐LP matrix. Survival and fermentative activity of the immobilised LAB cells was studied by monitoring pH, cell number, antimicrobial activity, lactic and acetic acids production. US treatment increased by 17.5% soluble dietary fibre (SDS) contents in RB but reduced on average by 49.9% hyperoside, quercetin, quercitrin, and coumaric acid contents in LP material. RB substrate supplemented with LP (20‒50 g/100 g d.w.) resulted in higher antimicrobial activity against Escherichia coli, Salmonella typhimurium, and Staphylococcus aureus for Lactobacillus brevis, and against Bacillus cereus and Staphylococcus aureus for Pediococcus acidilactici. RB‐LP matrix stabilised with alginate‐xanthan and alginate maintained 8.09‒8.67 log CFU/g live cells of immobilised L. brevis after 7 weeks of storage at 4 °C. In the case of protection under simulated in vitro digestion conditions, RB‐LP gels with sodium alginate demonstrated the highest cell survival with 4.25 CFU/g viable cells remaining in the product and 5.23 log CFU/g live cells in the digestion medium.

ACS Style

Ruta Vaitkeviciene; Daiva Zadeike; Zydrune Gaizauskaite; Kristina Valentaviciute; Mindaugas Marksa; Ramute Mazdzieriene; Elena Bartkiene; Vita Lele; Grazina Juodeikiene; Valdas Jakstas. Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical. International Journal of Food Science & Technology 2021, 1 .

AMA Style

Ruta Vaitkeviciene, Daiva Zadeike, Zydrune Gaizauskaite, Kristina Valentaviciute, Mindaugas Marksa, Ramute Mazdzieriene, Elena Bartkiene, Vita Lele, Grazina Juodeikiene, Valdas Jakstas. Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical. International Journal of Food Science & Technology. 2021; ():1.

Chicago/Turabian Style

Ruta Vaitkeviciene; Daiva Zadeike; Zydrune Gaizauskaite; Kristina Valentaviciute; Mindaugas Marksa; Ramute Mazdzieriene; Elena Bartkiene; Vita Lele; Grazina Juodeikiene; Valdas Jakstas. 2021. "Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical." International Journal of Food Science & Technology , no. : 1.

Journal article
Published: 18 March 2021 in Foods
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The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

ACS Style

Elena Bartkiene; Ernestas Mockus; Ema Mozuriene; Jolita Klementaviciute; Erika Monstaviciute; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Darius Cernauskas; Dovile Klupsaite. The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods 2021, 10, 642 .

AMA Style

Elena Bartkiene, Ernestas Mockus, Ema Mozuriene, Jolita Klementaviciute, Erika Monstaviciute, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Darius Cernauskas, Dovile Klupsaite. The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods. 2021; 10 (3):642.

Chicago/Turabian Style

Elena Bartkiene; Ernestas Mockus; Ema Mozuriene; Jolita Klementaviciute; Erika Monstaviciute; Vytaute Starkute; Paulina Zavistanaviciute; Egle Zokaityte; Darius Cernauskas; Dovile Klupsaite. 2021. "The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate." Foods 10, no. 3: 642.

Microbiology
Published: 17 March 2021 in Frontiers in Microbiology
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During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

ACS Style

Elena Bartkiene; Vadims Bartkevics; Iveta Pugajeva; Anastasija Borisova; Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Daiva Zadeike; Grazina Juodeikiene. The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production. Frontiers in Microbiology 2021, 12, 1 .

AMA Style

Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Grazina Juodeikiene. The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production. Frontiers in Microbiology. 2021; 12 ():1.

Chicago/Turabian Style

Elena Bartkiene; Vadims Bartkevics; Iveta Pugajeva; Anastasija Borisova; Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Daiva Zadeike; Grazina Juodeikiene. 2021. "The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production." Frontiers in Microbiology 12, no. : 1.

Journal article
Published: 06 March 2021 in Sustainability
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This work intended to explore some motivations that influence people’s eating habits towards sustainability. This was an observational, cross-sectional study, carried out by questionnaire survey on a non-probabilistic sample of 10,067 participants from 13 countries (Argentina, Brazil, Croatia, Greece, Hungary, Latvia, Lithuania, Poland, Portugal, Serbia, Slovenia, Romania and United States). Results indicated that people prefer fresh local foods from the season, being important because it allows transportation and storage to be reduced, which in many cases implies refrigeration systems and consequent energy expenditure. Although people avoid food waste at home, the awareness for the waste at restaurants still needs to be improved. Consumers seem to prefer foods that have been produced and packed in sustainable ways but still give importance to the package—understandable for food products. The results also indicated significant differences in the food choice motivations between groups for all sociodemographic variables tested (age, sex, marital status, education, professional area, living environment and country), but the association was high only for variable country. Additionally, a tree classification analysis allowed to identify the relative importance of the influential variables on the sustainable food choices, with country being the most important, followed by age and sex. Additionally, discriminant function analysis allowed establishing a model for the relation between country and six variables accounting for preservation of biodiversity, respect for life, save natural resources, save energy, reduce industrial pollution and minimal packaging. Although with some limitations, this study brings valuable insight into some aspects linked with sustainable food choices on a number of countries and how people shape their food choices according to some sustainability issues.

ACS Style

Raquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability 2021, 13, 2869 .

AMA Style

Raquel Guiné, Elena Bartkiene, Sofia Florença, Ilija Djekić, Maša Bizjak, Monica Tarcea, Marcela Leal, Vanessa Ferreira, Ivana Rumbak, Panagiotis Orfanos, Viktória Szűcs, Dace Klava, Małgorzata Korzeniowska, Kathy Isoldi, Paula Correia, Manuela Ferreira, Ana Cardoso. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework. Sustainability. 2021; 13 (5):2869.

Chicago/Turabian Style

Raquel Guiné; Elena Bartkiene; Sofia Florença; Ilija Djekić; Maša Bizjak; Monica Tarcea; Marcela Leal; Vanessa Ferreira; Ivana Rumbak; Panagiotis Orfanos; Viktória Szűcs; Dace Klava; Małgorzata Korzeniowska; Kathy Isoldi; Paula Correia; Manuela Ferreira; Ana Cardoso. 2021. "Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework." Sustainability 13, no. 5: 2869.

Journal article
Published: 26 February 2021 in Animals
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The aim of this study was to evaluate the influence of medium chain fatty acids (MCFAs) and organic acids (OAs) supplements on the caecum microbial profiles, productivity and production quality characteristics of broiler chickens (BCs). BC (900 chicks) were attributed to three groups: (i) control; (ii) MCFAs group (BCs fed with feed supplemented with MCFAs); (iii) OAs group (BCs fed with feed supplemented with OAs). Broilers were slaughtered at the end of the trial (42 days old), and the caecum microbial profiles, productivity and production quality characteristics were analysed. Supplementation with OAs resulted in a more appropriate environment in the caecum for beneficial microorganisms than with a diet supplemented with MCFAs. This was supported by data on the presence of higher amounts and an increased species variety of probiotic bacteria (Lactobacillus and Bifidobacterium) in the caecum of birds. The above-mentioned changes of the caecum microbiota led to significantly higher villus height (p = 0.003) of the OAs broiler group and significantly lower crypt depth (p = 0.037). Notwithstanding the significant increase of acetic, propionic, isobutyric, butyric, isovaleric, and valeric acids that were established in caecum samples from the MCFAs group, better parameters of broiler production performance (higher body weight and lower mortality) and carcass traits (higher both thigh and shin muscles with skin and bone weight; both shin muscles without skin and bone weight; abdominal fat yield) were found in the OAs-treated group. For chemical, physical and technological characteristics of breast meat samples, increased yellowness and water holding capacity by 14.7% and 2.3%, respectively, were found in MCFAs group samples. A more appropriate environment in the caecum for beneficial microorganisms could be obtained when BCs were fed with OAs supplement, comparing to MCFAs, and these positive changes were associated with higher efficiency of poultry production.

ACS Style

Agila Dauksiene; Modestas Ruzauskas; Romas Gruzauskas; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Dovile Klupsaite; Jolita Klementaviciute; Elena Bartkiene. A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids. Animals 2021, 11, 610 .

AMA Style

Agila Dauksiene, Modestas Ruzauskas, Romas Gruzauskas, Paulina Zavistanaviciute, Vytaute Starkute, Vita Lele, Dovile Klupsaite, Jolita Klementaviciute, Elena Bartkiene. A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids. Animals. 2021; 11 (3):610.

Chicago/Turabian Style

Agila Dauksiene; Modestas Ruzauskas; Romas Gruzauskas; Paulina Zavistanaviciute; Vytaute Starkute; Vita Lele; Dovile Klupsaite; Jolita Klementaviciute; Elena Bartkiene. 2021. "A Comparison Study of the Caecum Microbial Profiles, Productivity and Production Quality of Broiler Chickens Fed Supplements Based on Medium Chain Fatty and Organic Acids." Animals 11, no. 3: 610.

Journal article
Published: 19 February 2021 in Toxins
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Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.

ACS Style

Elena Bartkiene; Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Darius Cernauskas; Modestas Ruzauskas; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Antonello Santini; Grazina Juodeikiene. Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins 2021, 13, 163 .

AMA Style

Elena Bartkiene, Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Dovile Klupsaite, Darius Cernauskas, Modestas Ruzauskas, Vadims Bartkevics, Iveta Pugajeva, Zane Bērziņa, Romas Gruzauskas, Sonata Sidlauskiene, Antonello Santini, Grazina Juodeikiene. Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran. Toxins. 2021; 13 (2):163.

Chicago/Turabian Style

Elena Bartkiene; Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Dovile Klupsaite; Darius Cernauskas; Modestas Ruzauskas; Vadims Bartkevics; Iveta Pugajeva; Zane Bērziņa; Romas Gruzauskas; Sonata Sidlauskiene; Antonello Santini; Grazina Juodeikiene. 2021. "Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran." Toxins 13, no. 2: 163.

Review
Published: 25 January 2021 in Processes
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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

ACS Style

Raquel P. F. Guiné; Maria João Barroca; Teodora Emilia Coldea; Elena Bartkiene; Ofélia Anjos. Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes 2021, 9, 223 .

AMA Style

Raquel P. F. Guiné, Maria João Barroca, Teodora Emilia Coldea, Elena Bartkiene, Ofélia Anjos. Apple Fermented Products: An Overview of Technology, Properties and Health Effects. Processes. 2021; 9 (2):223.

Chicago/Turabian Style

Raquel P. F. Guiné; Maria João Barroca; Teodora Emilia Coldea; Elena Bartkiene; Ofélia Anjos. 2021. "Apple Fermented Products: An Overview of Technology, Properties and Health Effects." Processes 9, no. 2: 223.

Journal article
Published: 19 November 2020 in Beverages
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Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strains (methicillin-resistant Staphylococcus aureus, Citrobacter freundii, Klebsiella pneumoniae, Salmonella enterica, Bacillus cereus, Pseudomonas aeruginosa, Acinetobacter baumanni, Proteus mirabilis, Enterococcus faecalis, Enterococcus faecium, Streptococcus mutans, Streptococcus epidermis, Staphylococcus haemolyticus, Pasteurella multocida, and Enterobacter cloacae) as a potential antimicrobial combination for beverage preparation. The highest number of the tested pathogenic strains was inhibited by gooseberries, sea buckthorn, and rhubarb combinations with strain LUHS122 fermented beverages (13 pathogens out of 15 tested). Twelve out of 15 tested pathogens were inhibited by gooseberry combinations with LUHS135 and LUHS206 fermented milk permeate. Selected B/V in combination with fermented milk permeate are promising antimicrobial ingredients for beverage preparation, possessing antimicrobial activity almost against all the tested pathogenic strains.

ACS Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Modestas Ruzauskas; Erika Mozuriene; Marina Cepiene; Vidas Ceplinskas; Gintare Kairaityte; Rasa LINGYTE; Laurynas Marciulionis; Ema Monstaviciute; Meda Pikunaite; Migle Smigelskyte; Enrika Vyzaite; Laima Zilinskaite; Romas Ruibys; Elena Bartkiene. Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables. Beverages 2020, 6, 65 .

AMA Style

Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, Erika Mozuriene, Marina Cepiene, Vidas Ceplinskas, Gintare Kairaityte, Rasa LINGYTE, Laurynas Marciulionis, Ema Monstaviciute, Meda Pikunaite, Migle Smigelskyte, Enrika Vyzaite, Laima Zilinskaite, Romas Ruibys, Elena Bartkiene. Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables. Beverages. 2020; 6 (4):65.

Chicago/Turabian Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Modestas Ruzauskas; Erika Mozuriene; Marina Cepiene; Vidas Ceplinskas; Gintare Kairaityte; Rasa LINGYTE; Laurynas Marciulionis; Ema Monstaviciute; Meda Pikunaite; Migle Smigelskyte; Enrika Vyzaite; Laima Zilinskaite; Romas Ruibys; Elena Bartkiene. 2020. "Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables." Beverages 6, no. 4: 65.

Journal article
Published: 06 November 2020 in Foods
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This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

ACS Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Darius Cernauskas; Dovile Klupsaite; Modestas Ruzauskas; Juste Alisauskaite; Alma Baltrusaitytė; Mantvydas Dapsas; Karolina Siriakovaite; Simonas Trunce; Raquel Guiné; Pranas Viskelis; Vesta Steibliene; Elena Bartkiene. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods 2020, 9, 1620 .

AMA Style

Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Darius Cernauskas, Dovile Klupsaite, Modestas Ruzauskas, Juste Alisauskaite, Alma Baltrusaitytė, Mantvydas Dapsas, Karolina Siriakovaite, Simonas Trunce, Raquel Guiné, Pranas Viskelis, Vesta Steibliene, Elena Bartkiene. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products. Foods. 2020; 9 (11):1620.

Chicago/Turabian Style

Egle Zokaityte; Vita Lele; Vytaute Starkute; Paulina Zavistanaviciute; Darius Cernauskas; Dovile Klupsaite; Modestas Ruzauskas; Juste Alisauskaite; Alma Baltrusaitytė; Mantvydas Dapsas; Karolina Siriakovaite; Simonas Trunce; Raquel Guiné; Pranas Viskelis; Vesta Steibliene; Elena Bartkiene. 2020. "Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products." Foods 9, no. 11: 1620.

Journal article
Published: 24 October 2020 in LWT
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The effect of whole milling and fractionation of wheat grains from the 2017 and 2018 harvests on the mycotoxin transfer into milling products and the influence of microbial fermentation of such products on mycotoxin levels were analysed. Additionally, the identification and occurrence of fungal contamination in grains with different mycotoxin contamination levels was evaluated. The mycotoxin contents were determined by chromatography (HPLC-TOF-HRMS). The distribution of mycotoxins in wheat wholemeal fractions depended on wheat kernel contamination level. The flour fractions contained zearalenone (ZEN) from 59 to 92%, and deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) at levels on average 60% of those in unprocessed wheat grains. The highest contents of enniatin B (ENNB) (84–86%) and ENNB1 (80–99%) were distributed within the flour fractions. Prolonged sourdough fermentation (48 h) allowed a reduction in DON content in the sourdough by 44–69% and a removal of 15-acetyldeoxynivalenol (15-AcDON), alternariol (AOH), deoxynivalenol-3-glucoside (D3G), toxins H-2 and HT-2, while the enniatin removal levels were in a range 5–70%, with the complete removal of only ENNB1. The study on the retention of mycotoxins during secondary grain processing (sourdough fermentation) is important for the risk assessment of wheat-based products.

ACS Style

Daiva Zadeike; Ruta Vaitkeviciene; Vadims Bartkevics; Estefanija Bogdanova; Elena Bartkiene; Vita Lele; Grazina Juodeikiene; Darius Cernauskas; Zidrone Valatkeviciene. The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products. LWT 2020, 137, 110440 .

AMA Style

Daiva Zadeike, Ruta Vaitkeviciene, Vadims Bartkevics, Estefanija Bogdanova, Elena Bartkiene, Vita Lele, Grazina Juodeikiene, Darius Cernauskas, Zidrone Valatkeviciene. The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products. LWT. 2020; 137 ():110440.

Chicago/Turabian Style

Daiva Zadeike; Ruta Vaitkeviciene; Vadims Bartkevics; Estefanija Bogdanova; Elena Bartkiene; Vita Lele; Grazina Juodeikiene; Darius Cernauskas; Zidrone Valatkeviciene. 2020. "The expedient application of microbial fermentation after whole-wheat milling and fractionation to mitigate mycotoxins in wheat-based products." LWT 137, no. : 110440.