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.

Background: Sungkai plant (Peronema canescens Jack.) is one of the medicinal plants widely grown in Indonesia. In recent years, Sungkai (Peronema canescens Jack) leaves have sparked particular interest for their health benefits. In this study, microencapsulation was conducted on an ethanol extract of Sungkai leaves (Peronema canescens Jack.) using three types of coating materials (maltodextrin, inulin, and Arabic gum) at various concentrations. Objectives: to determine the best microencapsulation formulation using maltodextrin, inulin, and Arabic gum at various concentrations.  Methods: Microencapsulation was performed using the extrusion method. Characterization of the best microencapsulant was done by measuring physico-chemical, morphological, and IR properties, and antioxidant activity testing was done using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Results: Microencapsulant A1 has better physico-chemical properties compared to other microencapsulant samples. The results of the morphological analysis of sample A1 using SEM showed a smooth surface with a slightly round shape, as well as minimal wall folds and cracks, indicating that the product has good stability. The results of the functional group analysis of sample A1 using FTIR also showed that the ethanol extract of Sungkai leaves was well encapsulated. Conclusions: The best formulation to make microencapsulant of ethanol extract of Sungkai leaves is formulation A1 using Arabic gum dressing material.

The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacture of frozen yoghurts with or without different concentrations of inulin. In a first step, natural yoghurts using only goat and sheep LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical charateristics of ewe´s and goat´s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe´s yoghurts were solids while goat´s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for the one produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s whey frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as main ingredient can be an interesting option to broaden the product’s portfolio of small/medium scale dairy producers.

Boeremia exigua var. exigua is a recurrent pathogen causing root rot in industrial chicory. Currently, there is no chemical or varietal control for this disease, and thus management strategies need to be developed. This study determined the biocontrol effect of strains of Pseudomonas protegens bacteria with antimicrobial compounds on the fungus B. exigua var. exigua under in vitro, in vivo and field conditions. In addition, root colonization by these bacteria was estimated by molecular analysis. Eighteen isolates of Pseudomonas spp were evaluated and the strains that showed the greatest in vitro inhibition of fungal mycelial growth (mm), Ca10A and ChB7, were selected. Inoculation with the strain ChB7 showed less severity (necrotic area) under in vivo conditions (root trials) compared to the control inoculated with the pathogen (P≤0.05). The molecular analysis revealed that root colonization of plants grown in pots was equal or greater than 70%. Similar levels were observed in the field trials conducted in Selva Negra and Canteras experimental stations (2015-16 season), with values ranging from 85.7 to 70.5% and from 75.0 to 79.5%, respectively. Regarding yield (ton ha-1), values were higher in the treatments inoculated with strains Ca10A and ChB7 (P≤0.05) in both experimental sites, while a lower incidence and severity of root rot were observed in Selva Negra. These results suggest that the Chilean strains of P. protegens are a promising tool for the control of root diseases in industrial chicory.

The aim of the study was to assess the effect of the addition of inulin and the replacement of part of inulin with apple fiber on the physicochemical and organoleptic properties. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of apple fiber and the type of bacteria on the number of bacteria of the probiotics after fermentation. As a result of freezing, mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacterial from 0.39 log cfu g −1 to 0.46 log cfu g −1. In all ice cream on the 21st day of storage, it exceeded 10 log cfu g –1, which means that the ice cream retained the status of probiotic products. The Lactobacillus rhamnosus ice cream showed a lower yellow colour compared to the Bifidobacterium Bb-12 ice cream. The overrun of sheep's milk ice cream was within a range from 78.50% to 80.41%. The appearance of sheep's milk ice cream is influenced considerably by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber and storage time and fiber.

Intestinal mucositis (IM) is a common adverse effect of chemotherapy, limiting its clinical application. Edible Chinese medicine, specifically Codonopsis pilosula-derived CP-A, with anti-inflammatory and gastrointestinal protective effects. The present work was to investigate CP-A's role in ameliorating IM and its mechanism using in vitro and rat models. Western blot, immunohistochemical (IHC) and real-time PCR (RT-PCR) analyses were used to assess protein expression related to the extracellular-regulated protein kinases (ERK)/myosin light chain kinase (MLCK)/myosin light chain 2 (MLC2) signaling pathway and tight junction proteins. Enzyme-linked immunosorbent assay (ELISA) was conducted to measure inflammatory factors, and 16S rRNA Amplicon Sequencing was employed for cecum content analysis. The results indicated that CP-A could restore body weight, food intake and histopathological changes in IM rats. Besides, abnormal MLCK activation induced by 5-fluorouracil (5-FU) was attenuated by CP-A via the ERK/MLCK/MLC2 pathway. CP-A treatment improved tight junction protein levels and reduced inflammatory factor expression. On the other hand, intestinal flora experiment demonstrated that CP-A intervention could increase the abundance of lactobacillus. In conclusion, CP-A mitigates 5-FU-induced IM by inhibiting the ERK/MLCK/MLC2 pathway, reducing the expression of inflammatory factors, improving the intestinal mucosal barrier and regulating intestinal flora. This study sheds light on CP-A's therapeutic potential in IM treatment, providing insights for future research.