Coffee is one of the world’s most popular beverages. Coffee is enjoyed for a variety of reasons, including its sensory characteristics among which flavor is the most important. Some sensory characteristics of coffee, such as acidity, are attributed to the levels of various organic acids (OAs) and chlorogenic acids (CGAs) present in the brew. The amount and composition of these organic acids are considered key factors that influence the acidity of the coffee. Many roasted coffee products on the market claim to be low in acid or even acid-free altogether. In the present study, we evaluated the acidity of different packaged coffee products. All coffee samples were brewed using the drip method per preparation instructions for each product, and pH values for all samples were measured and recorded. Our results revealed a wide range of pH values among the tested products, with the highest pH value (pH 5.72) in sample XL96 and the lowest value (pH 4.97) in sample XL10. The pH values for the remainder of the samples ranged between (pH 5.0-5.29). The results thus support the importance of creating a standard for the accurate representation of acidity level information on coffee labels.

The addition of prebiotics is one of the most important ways to improve the techno-functional properties of bread. In this study, the effects of resistant starch, polydextrose, and inulin on the wheat flour, dough, and bread properties were investigated. In farinography results, resistant starch significantly increased the development time (2:18) with a boosting effect, but polydextrose (1:48) and inulin (1:36) weakened the dough (P <0.05). Inulin, polydextrose, and resistant starch had the most effect on reducing water absorption (40, 43.2, and 48.9) respectively (P <0.05). According to extensography data, inulin had the best result in baking compared to other polysaccharides. In terms of baked breads, samples containing resistant starch had high moisture that could be due to starch gelatinization and moisture-retaining, which delays the staling process of bread. Inulin, polydextrose, and resistant starch prebiotic ingredients affected dough rheological properties and bread quality, and organoleptic characteristics, however, resistant starch was the best.

The objective of the present study was to develop and optimize an efficient growth media for Lactobacillus delbrueckii ssp. bulgaricus, an essential dairy starter culture, uses plant-based nitrogen sources. The composition of the de Man, Rogosa, and Sharpe (MRS) culture medium was modified, and the nitrogen content was replaced by alternative nitrogen sources X-Seed N7 and N5 in various blends of 3% and 1.5%. Results showed that bacterial growth was higher with the N7 and N5 nitrogen source blends at 3% and 1.5%. Similarly, the optical densities of the L. bulgaricus strains were higher in the N7 and N5 blends (1.5/3%) compared to the MRS medium. Although there was no significance in bacterial counts for both the MRS and the N7 and N5 media, a significant difference between the control medium and the optimized growth media was noted. Our results thus suggest that the alternative nitrogen sources X-Seed N7 and N5 can substantially support the growth of lactic acid bacteria as shown with L. bulgaricus. Moreover, the presence of complex nitrogen sources rich in free nucleotides, amino acids, and peptides enhanced L. bulgaricus growth. Our results support the development of cost-effective and plant-based growth media for LAB cultures and potential benefits to the food and dairy industries. Additional research is warranted to improve buffering capacity for higher cell counts.

Plants of the genus Zingiber (Family Zingiberaceae) are widely used throughout the world as food and medicinal plants. They represent very popular herbal remedies in various traditional healing systems; in particular, rhizome of Zingiber spp. plants has a long history of ethnobotanical uses because of a plethora of curative properties. Antimicrobial activity of rhizome essential oil has been extensively confirmed in vitro and attributed to its chemical components, mainly consisting in monoterpene and sesquiterpene hydrocarbons such as α-zingiberene, ar-curcumene, β-bisabolene and β-sesquiphellandrene. In addition, gingerols have been identified as the major active components in the fresh rhizome, whereas shogaols, dehydrated gingerol derivatives, are the predominant pungent constituents in dried rhizome. Zingiber spp. may thus represent a promising and innovative source of natural alternatives to chemical food preservatives. This approach would meet the increasing concern of consumers aware of the potential health risks associated with the conventional antimicrobial agents in food. This narrative review aims providing a literature overview on Zingiber spp. plants, their cultivation, traditional uses, phytochemical constituents and biological activities.