The Experts below are selected from a list of 4830 Experts worldwide ranked by ideXlab platform
Jose Maria Lagaron - One of the best experts on this subject based on the ideXlab platform.
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electrospun active biopapers of food waste derived poly 3 hydroxybutyrate co 3 hydroxyvalerate with short term and long term antimicrobial performance
Nanomaterials, 2020Co-Authors: Kelly J Figueroalopez, Daniela Enescu, Sergio Torresginer, Lorenzo Pastrana, Miguel A Cerqueira, Luis Cabedo, Jose Maria LagaronAbstract:This research reports about the development by electrospinning of fiber-based films made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from Fermented Fruit waste, so-called bio-papers, with enhanced antimicrobial performance. To this end, different combinations of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were added to PHBV solutions and electrospun into mats that were, thereafter, converted into homogeneous and continuous films of ~130 μm. The morphology, optical, thermal, mechanical properties, crystallinity, and migration into food simulants of the resultant PHBV-based bio-papers were evaluated and their antimicrobial properties were assessed against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in both open and closed systems. It was observed that the antimicrobial activity decreased after 15 days due to the release of the volatile compounds, whereas the bio-papers filled with ZnONPs showed high antimicrobial activity for up to 48 days. The electrospun PHBV biopapers containing 2.5 wt% OEO + 2.25 wt% ZnONPs successfully provided the most optimal activity for short and long periods against both bacteria.
Kelly J Figueroalopez - One of the best experts on this subject based on the ideXlab platform.
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electrospun active biopapers of food waste derived poly 3 hydroxybutyrate co 3 hydroxyvalerate with short term and long term antimicrobial performance
Nanomaterials, 2020Co-Authors: Kelly J Figueroalopez, Daniela Enescu, Sergio Torresginer, Lorenzo Pastrana, Miguel A Cerqueira, Luis Cabedo, Jose Maria LagaronAbstract:This research reports about the development by electrospinning of fiber-based films made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from Fermented Fruit waste, so-called bio-papers, with enhanced antimicrobial performance. To this end, different combinations of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were added to PHBV solutions and electrospun into mats that were, thereafter, converted into homogeneous and continuous films of ~130 μm. The morphology, optical, thermal, mechanical properties, crystallinity, and migration into food simulants of the resultant PHBV-based bio-papers were evaluated and their antimicrobial properties were assessed against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in both open and closed systems. It was observed that the antimicrobial activity decreased after 15 days due to the release of the volatile compounds, whereas the bio-papers filled with ZnONPs showed high antimicrobial activity for up to 48 days. The electrospun PHBV biopapers containing 2.5 wt% OEO + 2.25 wt% ZnONPs successfully provided the most optimal activity for short and long periods against both bacteria.
M H Zwietering - One of the best experts on this subject based on the ideXlab platform.
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fermentation characteristics of yeasts isolated from traditionally Fermented masau ziziphus mauritiana Fruits
International Journal of Food Microbiology, 2013Co-Authors: L K Nyanga, M J R Nout, Teun Boekhout, Eddy J Smid, M H ZwieteringAbstract:Yeast strains were characterized to select potential starter cultures for the production of masau Fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) Fruits and their traditionally Fermented Fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau Fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the Fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly Fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.
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fermentation characteristics of yeasts isolated from traditionally Fermented masau ziziphus mauritiana Fruits
International Journal of Food Microbiology, 2013Co-Authors: L K Nyanga, M J R Nout, Teun Boekhout, Eddy J Smid, M H ZwieteringAbstract:Yeast strains were characterized to select potential starter cultures for the production of masau Fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) Fruits and their traditionally Fermented Fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau Fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the Fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly Fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.
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traditional processing of masau Fruits ziziphus mauritiana in zimbabwe
Ecology of Food and Nutrition, 2008Co-Authors: L K Nyanga, M J R Nout, T H Gadaga, Teun Boekhout, M H ZwieteringAbstract:A survey of the traditional processing techniques of masau was conducted using a questionnaire and two focus group discussions in Mudzi, Mt. Darwin, and Muzarabani districts in Zimbabwe. Masau Fruits form part of the family diet and generate additional income by selling at local markets. Surplus Fruits are sun dried and can be transformed into various products such as porridge, traditional cakes, mahewu, and also Fermented to produce a spirit called Kachasu. The ethanol content of the Fermented Fruit pulp ranged from 2.1 – 3.7 mL 100mL−1, whereas the traditionally made distillate contained 23.8 – 45.6 mL 100 mL−1.
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yeasts and lactic acid bacteria microbiota from masau ziziphus mauritiana Fruits and their Fermented Fruit pulp in zimbabwe
International Journal of Food Microbiology, 2007Co-Authors: L K Nyanga, M J R Nout, T H Gadaga, Bart Theelen, Teun Boekhout, M H ZwieteringAbstract:Masau are Zimbabwean wild Fruits, which are usually eaten raw and/ or processed into products such as porridge, traditional cakes, mahewu and jam. Yeasts, yeast-like fungi, and lactic acid bacteria present on the unripe, ripe and dried Fruits, and in the Fermented masau Fruits collected from Muzarabani district in Zimbabwe were isolated and identified using physiological and molecular methods. The predominant species were identified as Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia fabianii and Aureobasidium pullulans. A. pullulans was the dominant species on the unripe Fruits but was not isolated from the Fermented Fruit pulp. S. cerevisiae and I. orientalis were predominant in the Fermented Fruit pulp but were not detected in the unripe Fruits. S. cerevisiae, I. orientalis, P. fabianii and S. fibuligera are fermentative yeasts and these might be used in the future development of starter cultures to produce better quality Fermented products from masau Fruit. Lactic acid bacteria were preliminary identified and the predominant strains found were Lactobacillus agilis and L. plantarum. Other species identified included L. bifermentans, L. minor, L. divergens, L. confusus, L. hilgardii, L. fructosus, L. fermentum and Streptococcus spp. Some of the strains of LAB could also potentially be used in a mixed-starter culture with yeasts and might contribute positively in the production of Fermented masau Fruit products.
L K Nyanga - One of the best experts on this subject based on the ideXlab platform.
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fermentation characteristics of yeasts isolated from traditionally Fermented masau ziziphus mauritiana Fruits
International Journal of Food Microbiology, 2013Co-Authors: L K Nyanga, M J R Nout, Teun Boekhout, Eddy J Smid, M H ZwieteringAbstract:Yeast strains were characterized to select potential starter cultures for the production of masau Fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) Fruits and their traditionally Fermented Fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau Fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the Fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly Fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.
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fermentation characteristics of yeasts isolated from traditionally Fermented masau ziziphus mauritiana Fruits
International Journal of Food Microbiology, 2013Co-Authors: L K Nyanga, M J R Nout, Teun Boekhout, Eddy J Smid, M H ZwieteringAbstract:Yeast strains were characterized to select potential starter cultures for the production of masau Fermented beverages. The yeast species originally isolated from Ziziphus mauritiana (masau) Fruits and their traditionally Fermented Fruit pulp in Zimbabwe were examined for their ability to ferment glucose and fructose using standard broth under aerated and non-aerated conditions. Most Saccharomyces cerevisiae strains were superior to other species in ethanol production. The best ethanol producing S. cerevisiae strains, and strains of the species Pichia kudriavzevii, Pichia fabianii and Saccharomycopsis fibuligera were tested for production of flavor compounds during fermentation of masau Fruit juice. Significant differences in the production of ethanol and other volatile compounds during fermentation of masau juice were observed among and within the four tested species. Alcohols and esters were the major volatiles detected in the Fermented juice. Trace amounts of organic acids and carbonyl compounds were detected. Ethyl hexanoate and ethyl octanoate were produced in highest amounts as compared to the other volatile compounds. S. cerevisiae strains produced higher amounts of ethanol and flavor compounds as compared to the other species, especially fatty acid ethyl esters that provide the major aroma impact of freshly Fermented wines. The developed library of characteristics can help in the design of mixtures of strains to obtain a specific melange of product functionalities.
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traditional processing of masau Fruits ziziphus mauritiana in zimbabwe
Ecology of Food and Nutrition, 2008Co-Authors: L K Nyanga, M J R Nout, T H Gadaga, Teun Boekhout, M H ZwieteringAbstract:A survey of the traditional processing techniques of masau was conducted using a questionnaire and two focus group discussions in Mudzi, Mt. Darwin, and Muzarabani districts in Zimbabwe. Masau Fruits form part of the family diet and generate additional income by selling at local markets. Surplus Fruits are sun dried and can be transformed into various products such as porridge, traditional cakes, mahewu, and also Fermented to produce a spirit called Kachasu. The ethanol content of the Fermented Fruit pulp ranged from 2.1 – 3.7 mL 100mL−1, whereas the traditionally made distillate contained 23.8 – 45.6 mL 100 mL−1.
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yeasts and lactic acid bacteria microbiota from masau ziziphus mauritiana Fruits and their Fermented Fruit pulp in zimbabwe
International Journal of Food Microbiology, 2007Co-Authors: L K Nyanga, M J R Nout, T H Gadaga, Bart Theelen, Teun Boekhout, M H ZwieteringAbstract:Masau are Zimbabwean wild Fruits, which are usually eaten raw and/ or processed into products such as porridge, traditional cakes, mahewu and jam. Yeasts, yeast-like fungi, and lactic acid bacteria present on the unripe, ripe and dried Fruits, and in the Fermented masau Fruits collected from Muzarabani district in Zimbabwe were isolated and identified using physiological and molecular methods. The predominant species were identified as Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia fabianii and Aureobasidium pullulans. A. pullulans was the dominant species on the unripe Fruits but was not isolated from the Fermented Fruit pulp. S. cerevisiae and I. orientalis were predominant in the Fermented Fruit pulp but were not detected in the unripe Fruits. S. cerevisiae, I. orientalis, P. fabianii and S. fibuligera are fermentative yeasts and these might be used in the future development of starter cultures to produce better quality Fermented products from masau Fruit. Lactic acid bacteria were preliminary identified and the predominant strains found were Lactobacillus agilis and L. plantarum. Other species identified included L. bifermentans, L. minor, L. divergens, L. confusus, L. hilgardii, L. fructosus, L. fermentum and Streptococcus spp. Some of the strains of LAB could also potentially be used in a mixed-starter culture with yeasts and might contribute positively in the production of Fermented masau Fruit products.
Daniela Enescu - One of the best experts on this subject based on the ideXlab platform.
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electrospun active biopapers of food waste derived poly 3 hydroxybutyrate co 3 hydroxyvalerate with short term and long term antimicrobial performance
Nanomaterials, 2020Co-Authors: Kelly J Figueroalopez, Daniela Enescu, Sergio Torresginer, Lorenzo Pastrana, Miguel A Cerqueira, Luis Cabedo, Jose Maria LagaronAbstract:This research reports about the development by electrospinning of fiber-based films made of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from Fermented Fruit waste, so-called bio-papers, with enhanced antimicrobial performance. To this end, different combinations of oregano essential oil (OEO) and zinc oxide nanoparticles (ZnONPs) were added to PHBV solutions and electrospun into mats that were, thereafter, converted into homogeneous and continuous films of ~130 μm. The morphology, optical, thermal, mechanical properties, crystallinity, and migration into food simulants of the resultant PHBV-based bio-papers were evaluated and their antimicrobial properties were assessed against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) in both open and closed systems. It was observed that the antimicrobial activity decreased after 15 days due to the release of the volatile compounds, whereas the bio-papers filled with ZnONPs showed high antimicrobial activity for up to 48 days. The electrospun PHBV biopapers containing 2.5 wt% OEO + 2.25 wt% ZnONPs successfully provided the most optimal activity for short and long periods against both bacteria.