eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 127 133 article Marianna Raczyk 1 Joanna BryĹ› 2 Rita BrzeziĹ„ska 2 Ewa Ostrowska-LigÄ™za 2 Magdalena Wirkowska-WojdyĹ‚a 2 Agata GĂłrska 2 Institute of Food Science, Department of Food Technology and Assessment, Warsaw University of Life Sciences – SGGW, Poland Institute of Food Science, Department of Chemistry, Warsaw University of Life Sciences – SGGW, Poland Background. Cold-pressed berry seed oils are used for consumption and other applications including skin and hair care. They are natural products which gain the attention of customers. In this study, strawberry, raspberry and blackberry seed oils used for cosmetic purposes, purchased from three different European producers, were analyzed. The aim of the study was to assess the quality and oxidative stability of the berry fruit oils, thus they were analyzed after purchase and after 4 and 8 weeks of storage at room temperature. Materials and methods. Acid and peroxide values were determined in the tested oils, as was oxidative stability, which was measured using pressure differential scanning calorimetry (PDSC). Additionally, fatty acid profiles and their distribution at sn-1,3 and sn-2 positions of triacylglycerols were characterized. Results, principal. Most of the fatty acids of the tested berry seed oils are polyunsaturated fatty acids (67.04–74.95%). The results show the low quality of the tested oils in terms of oxidative stability (high peroxide values: 21.9–249.6 mEq O2/kg oil). Conclusion. Based on this study, it is necessary to evaluate the effects of these products on the body. Moreover, standards clarifying the oxidation of cosmetic oils should be set internationally. https://www.food.actapol.net/volume20/issue2/1_2_2021.pdf raspberry oil strawberry oil blackberry oil oxidative stability fatty acids PDSC eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 135 148 article Liew Phing Pui 1 Roselina Karim 2 Yus Aniza Yusof 3 Chen Wai Wong 4 Hasanah Mohd. Ghazali 5 Department of Food Science, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia Background. ‘Cempedak’ (Artocarpus integer) is an aromatic fruit which is similar to jackfruit. Although it is rich in vitamin A and is consumed fresh, the fruit has a short shelf life. Hence, it can be converted through a spray-drying process, to form powder, which is more stable. Powder flow properties are important when considering storage, while its reconstitution characteristics are critical for the consumer to make juice from the product. Materials and methods. The parameters of spray-dried ‘cempedak’ fruit powder under study include inlet air temperature (140–180°C) and maltodextrin (DE 10) concentrations (5–15% w/w). Response surface methodology involving 14 runs was used to assess the effects of inlet temperature and maltodextrin on the powder flow properties and reconstitution properties of the spray-dried ‘cempedak’ powder. Results. Out of the tested responses, only bulk density, change in cake height ratio, and water solubility index had a high coefficient of determination value. Inlet air temperature was found to be the main parameter to affect the bulk density, caking and water solubility index, when compared to maltodextrin concentration. By setting minimization of caking and maximization of water solubility index as the main determinants, the optimal parameters of 160°C inlet temperature and 15% (w/w) maltodextrin DE10 were generated, with a desirability of 0.697. Conclusion. The powder produced under optimal conditions (160°C and 15% w/w maltodextrin) had a low bulk density (480.01 kg/m3), low caking properties (0.17 change in cake height ratio), and a high solubility index (88.69). This indicates that the powder is stable to be stored (without caking) and will have good reconstitution when added to water. https://www.food.actapol.net/volume20/issue2/2_2_2021.pdf ‘cempedak’ powder spray-drying inlet temperature maltodextrin powder flow reconstitution eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 149 163 article Marcelo S. Fernandes 1 Alencar K. Machado 2 Charles E. Assmann 3 Eduardo N. Andrade 4 VerĂ´nica F. Azzolin 5 Marta M. M. F. Duarte 6 Pedro A. S. do Prado-Lima 7 Rogerio T. Riffel 8 Ednea A. Maia-Ribeiro 9 Francine C. CadonĂĄ 10 Raquel Praia 11 Fernanda Barbisan 12 Ivana B. M. da Cruz 5 Medicine Department, Universidade Federal da Fronteira Sul, Passo Fundo, Brazil Biomedicine Department, Universidade Franciscana, Santa Maria, Brazil Graduate Program in Biological Sciences: Toxicological Biochemistry, Universidade Federal de Santa Maria, Brazil Biogenomics Laboratory, Department of Morphology, Universidade Federal de Santa Maria, Brazil Graduate Program in Gerontology, Universidade Federal de Santa Maria, Brazil Aesthetics Department, Universidade Luterana do Brasil, Brazil Brain Institute, PontĂ­fica Universidade CatĂłlica, Porto Algre, Brazil Medicine, Universidade Fronteira Sul, Passo Fundo, Brazil Research, Fundação Universidade Aberta da Terceira Idade Biomedicine Departamente, Universidade Franciscana, Santa Maria, Brazil Research Fundação Universidade Aberta do Amazonas, Manaus, Brazil Gerontology, Universidade Federal de Santa Maria, Brazil Background. Açaí (Euterpe oleracea Mart), a Brazilian fruit, is considered a “superfruit” due its energetic properties and bioactive compounds. The açai’s anti-inflammatory effects could attenuate the undesirable metabolic and pro-inflammatory side effects triggered by some antipsychotic drugs, such as Olanzapine (OLZ). It is possible to infer that açai supplement could potentially minimize the adverse effects of OLZ. Aim. This study tested the potential in vitro effects of açai hydroalcoholic extract on the inflammatory activation of the RAW 264.7 macrophage line triggered by OLZ antipsychotic drugs. Materials and methods. An in vitro protocol was performed using commercial RAW 264.7 macrophages, cultured under sterile conditions at 37°C with 5% CO2 saturation. Initially, a pharmacological curve was defined to determine the concentration of Olanzapine to be used. After this, the cells were supplemented with different concentrations of hydroalcoholic extract of açaí, which had been previously chemically characterized. After 24 and 72 hours of treatment, oxidative and inflammatory tests were performed. Therefore, the aim of this study was to verify whether the hydroalcoholic extract of açaí can modulate the oxy-inflammatory response of olanzapine in vitro. Results. From a preliminary analysis, the açai extract at 5 mg/mL presented higher activity against inflammation triggered by OLZ (0.03 μg/mL). At this concentration, açai was able to reduce several oxidative and inflammatory markers triggered by OLZ (0.03 μg/mL) exposure, such as nitric oxide (NO), reactive oxygen species (ROS), and pro-inflammatory cytokine levels (IL-1b, IL-6, TNF-a, IFN-g) caused by OLZ (0.03 μg/mL). Moreover, açaí reverted the levels of anti-inflammatory cytokine IL-10 that had been dropped by OLZ exposure to their pre-exposure treatments. Conclusions. The results suggest that açai extract could be useful in attenuating the peripheral inflammatory states triggered by OLZ. Additional pre-clinical and clinical investigations could be useful in testing therapeutic açai extract supplements. https://www.food.actapol.net/volume20/issue2/3_2_2021.pdf inflammation cytokines amazon fruit food supplement eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 165 177 article Aml S. Ibrahim 1 Mena F. Saad 1 Nagah M. Hafiz 1 Department of Food Hygiene and Control, Cairo University, Giza, Egypt Background. Nowadays, dried milk products are highly traded and consumed all over the world, so we aimed in this study to evaluate to what extent whole and skim milk powders are safe and comply with Egyptian standards. Materials and methods. Eighty samples of dried milk (50 whole milk powder and 30 skim milk powder) were gathered from several retailers and supermarkets for evaluation of their differing quality and safety parameters. Results. The most frequent off-flavors recovered from whole milk powder samples were cooked ones and, in the case of skim milk powder samples, flat ones. Five samples of whole milk powder were of fair quality and three samples of poor quality, according to the sensory evaluation. The compositional parameters, moisture, %, fat, %, protein, %, and acidity, %, were measured as mean values of 3.90 ±0.15, 26.90 ±0.19, 25.53 ±0.27, and 0.99 ±0.03% in the examined whole milk powder samples and 3.77 ±0.08, 1.11 ±0.05, 34.62 ±0.29, and 1.22 ±0.03% in the examined skimmed milk powder samples, respectively. These results were within the range of component requirements set by the Egyptian Standard (2014; ES: 1780/2014) for dried milk products. Also, the microbiological safety of the milk powder samples was analyzed by assessment of the total viable count, total yeast and mold count, Coliforms count, Enterobacteriaceae, E. coli, C. sakazakii, Staphylococcus aureus, Salmonella, and Listeria monocytogenes. Staphylococcus aureus was the most prevalent isolate (36.00% and 6.67%) followed by Enterobacteriaceae (20.00% and 3.33%), of whole and skim milk powder, respectively. Enterobacteriaceae isolates included Enterobacter cloacae ssp. Cloacae, and Pantoea spp., which were specified by traditional biochemical tests and Vitek2 system. All Enterobacteriaceae isolated spp. were resistant to cephalothin, neomycin, tobramycin and colistin sulphate, and sensitive to chloramphenicol, gentamycin and nalidixic acid. E. coli, C. sakazakii, Salmonella, and Listeria monocytogenes couldn’t be isolated from all the tested samples. By using Inductive Coupled Plasma – Mass Spectrometer (ICP-MS), we could measure lead and mercury as mean values of 0.243 ±0.069 and 0.261 ±0.052 mg/kg for whole milk powder samples at a percentage of 68.00 and 34.00%, while for the skim milk powder samples they were 0.150 ±0.037, and 0.347 ±0.110 mg/kg at a percentage of 66.67 and 40.00%, respectively. Conclusion. Finally, thirty-four whole milk powder and twelve skimmed milk powder samples didn’t comply with Egyptian standards, so it is necessary for authorities to put more attention on this and regular monitor it. https://www.food.actapol.net/volume20/issue2/4_2_2021.pdf whole milk powder skim milk powder Staphylococcus aureus spectrometer Enterobacteriaceae Vitek2 system eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 179 188 article MichaĹ‚ MiĹ‚ek 1 Łukasz MĹ‚odecki 1 MaĹ‚gorzata DĹźugan 1 Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of RzeszĂłw, Poland Background. The aim of the study was to evaluate the caffeine level and antioxidant activity of brews of specialty grade coffee compared to popular coffee brands. Materials and methods. Ten types of coffee were used, including 7 specialty Arabica, 1 Robusta and 2 popular cheap coffee brands. For caffeine determination, HPLC analysis and the spectrophotometric method were used as reference. The total polyphenol content and antioxidant capacity (DPPH and FRAP methods) were evaluated. For two selected high-quality coffees, the influence of the brewing method on the antioxidant activity and caffeine content in the brews was assayed. Results. Regarding the caffeine content, differences between specialty coffee brews and popular products were not found, and an average level amounted to 56 and 40 mg/ml, respectively. In contrast, the antioxidant capacity of specialty coffee brews was significantly higher than for popular ones, independently of the test used. The highest scavenging ability and total phenolic content was found for S3 specialty coffee (46.15% of DPPH inhibition and 58.7 mg GAE/ml, respectively), whereas the lowest was found for popular coffee (about 35% of DPPH inhibition and about 41 mg/GAE/ml). For two selected high-quality coffees, the influence of the brewing method on the antioxidant activity and caffeine content in the brews was tested. It was found that the use of a dripper (overflow brewing method) provides the brew with the best antioxidant properties but with moderate caffeine levels. Conclusion. It was found that ‘specialty’ quality coffees do not differ from popular brands in terms of caffeine content, but significantly outweigh them in terms of antioxidant activity. This property can be beneficial in the case of a high consumption of coffee, due to antiradical protective effects without the risk of caffeine overdose. https://www.food.actapol.net/volume20/issue2/5_2_2021.pdf coffee Arabica specialty grade brewing method total polyphenols eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 189 196 article Hugo Maia Fonseca 1 Camila Oliveira Santos 2 Luis Paulo Adami Cruz 3 Valter Arthur 4 BĂĄrbara Catarina Bastos Freitas 5 Adriana RĂŠgia Marques Souza 6 GlĂŞndara Aparecida de Souza Martins 7 Pharmacy Department, GuaraĂ­ Faculty, Santa Catarina Educational Institute, Tocantins, Brazil Chemistry Institute, Federal University of GĂłias, GĂłias, Brazil Food Engineering Department, Federal University of Tocantins, Tocantins, Brazil Department of Irradiation Technology Center-CTR, University of SĂŁo Paulo, Institute of Nuclear Energy Research-IPEN/USP, Brazil Laboratory of Kinetics and Process Modeling, Graduate Program in Food Science and Technology, Federal University of Tocantins, Tocantins, Brazil Agronomy School, Federal University of GĂłias, Brazil Federal University of Tocantins, Tocantins, Brazil Background. Bacaba (Oenocarpus bacaba Mart.) has a high yield of oil, with the potential to produce biologically active natural products and can be considered a new “superfruit” with high value added. Materials and methods. Acid value, peroxide value, refractive index, saponification value, p-anisidine value, relative density, iodine value, total oxidation value, specific extinction coefficients at 232 and 270 nm (K232 and K270), ΔK, and color were determined. Results. The most significant changes in the quality values, such as peroxide (26.25 mEq·kg–1), p-anisidine (11.41), acidity (14.66 mg KOH·g–1 oil), and total oxidation (63.92) were determined for 15 min of microwave heating. Conclusions. The microwave heating promoted the acceleration of oxidative processes showing that, overall, much care should be taken when heating the bacaba oil by microwave to avoid oil degradation. https://www.food.actapol.net/volume20/issue2/6_2_2021.pdf Amazon and Cerrado biomes bacaba oil microwave heating oil quality physicochemical properties eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 197 211 article Olena Vergun 1 Dzhamal Rakhmetov 1 Oksana Shymansk 1 Oleksandr Bondarchuk 1 Eva IvaniĹĄovĂĄ 2 Miroslava KačaniovĂĄ 3 Olga Grygorieva 4 JĂĄn Brindza 5 Department of Cultural Flora, M. M. Gryshko National Botanical Garden of National Academy of Sciences of Ukraine, Kyiv, Ukraine Department of Technology and Quality of Plant Products, Slovak University of Agriculture in Nitra, Slovakia Department of Fruit Growing, Viticulture and Enology, Slovak University of Agriculture in Nitra, Slovakia Department of Fruit Plant Acclimatization, M. M. Gryshko National Botanical Garden of National Academy of Sciences of Ukraine, Kyiv, Ukraine Institute of Biological Conservation and Biosafety, Slovak University of Agriculture in Nitra, Slovakia Background. The search for new plant raw material as a potential source of antioxidants is still ongoing. This study aimed to evaluate the antioxidant and antimicrobial capacity of the plant raw material of Crambe spp. during vegetation. Materials and methods. The free radical scavenging activity and molybdenum reducing power of the extracts were used to determine antioxidant activity. The quantification of polyphenol compounds was conducted with Folin-Ciocalteu reagent. Flavonoids and phenolic acids were also determined. The disc diffusion method was used to determine antimicrobial activity. Results. It was determined that the free radical scavenging activity, assessed using the DPPH-method, was 4.38–8.20 mg TE/g DW, the molybdenum reducing power of the extracts was 40.07–129.12 mg TE/g DW, total polyphenol content was 20.24–70.88 mg GAE/g DW, total flavonoid content was 5.73–29.92 mg QE/g DW, and phenolic acid content was 3.00–10.63 mg CAE/g DW. Antimicrobial activity depended on the stage of growth and the part of the plant used. Conclusion. Crambe spp. possess the antioxidant and antimicrobial potential to mean that they could be used in pharmaceutical studies and the food industry. https://www.food.actapol.net/volume20/issue2/7_2_2021.pdf Crambe spp. polyphenols antioxidant capacity antimicrobial activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 213 222 article Anna Radziejewska 1 Joanna Suliburska 1 PaweĹ‚ KoĹ‚odziejski 2 Ewelina Zuk 1 Agata Chmurzynska 1 Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Department of Animal Physiology and Biochemistry, PoznaĹ„ University of Life Sciences, Poland Background. Little is known about the relation between iron and folic acid (FA) supplementation and inflammation. The aim of this study was to evaluate the effects of iron and folate deficiency and supplementation on blood morphology parameters, and to assess the role of iron and folate transporters in inflammation. Materials and methods. A four-week period of FA and iron deficiency in Wistar rats was followed by randomization into a group fed with a diet deficient in FA and supplemented with Fe (DFE), a group fed a diet deficient in Fe and supplemented with FA (DFOL), a group fed a diet supplemented with Fe and FA (FEFOL), a group fed a diet deficient in Fe and FA (D), and a group fed a control diet (C). The blood Crp concentration and blood count were determined. The expression of SLC11A2, SLC46A1, SLC19A1, and TFR2 proteins was assessed using the western blot method. Results. After ten days on the experimental diets, the rats in the DFOL group had a 21% higher concentration of white blood cells (WBC) than the FEFOL group did (p < 0.05). We did not observe any differences between the groups in terms of C-reactive protein (Crp) concentration. We also did not find any other differences between the groups in other morphological parameters. Analysis of the correlation between blood count parameters and the expression of iron and folate transporters gave conflicting results. Conclusion. To conclude, iron and folate supplementation may affect WBC concentration in the blood. https://www.food.actapol.net/volume20/issue2/8_2_2021.pdf iron folate supplementation inflammation transporters eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 223 236 article Erika MĹˆahončákovĂĄ 1 Olena Vergun 2 Olga Grygorieva 2 VladimĂ­ra HorčinovĂĄ SedláčkovĂĄ 3 Eva IvaniĹĄovĂĄ 4 KatarĂ­na FatrcovĂĄ Ĺ ramkovĂĄ 5 Michaela HrĂşzovĂĄ 1 JĂĄn Brindza 3 Botanical Garden, Slovak University of Agriculture in Nitra, Slovakia M. M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine Institute of Biological Conservation and Biosafety, Slovak University of Agriculture in Nitra, Slovakia Department of Technology and Quality of Plant Products, Slovak University of Agriculture in Nitra, Slovakia Department of Human Nutrition, Slovak University of Agriculture in Nitra, Slovakia Background. Economically important vegetables are a strong source of antioxidants with different characteristics. Capsicum L. (pepper) is an important agricultural plant because of its economical, medicinal, and nutritional values. Materials and methods. This study aimed to test antioxidant parameters in the fruits of 9 cultivars of Capsicum annuum L. (CA 01-09), 7 cultivars of C. baccatum L. (CB 01-07), and 11 cultivars of C. chinense Jacq. (CC 01-11). The antioxidant activity of the investigated Capsicum cultivars was measured, along with the free radical scavenging activity (FRSA), using the DPPH method, and the molybdenum reducing power (MRP) was expressed as mg TE (Trolox equivalent) per g of DW (dry weight). Total polyphenol content (TPC), expressed as mg GAE (gallic acid equivalent) per g of DW, total flavonoid content (TFC), expressed as mg QE (quercetin equivalent) per g of DW, and total phenolic acid content (TPAC), expressed as mg CAE (caffeic acid equivalent) per g of DW, were the basic antioxidant parameters of antioxidant activity in this study. Results. All investigated Capsicum extracts exhibited FRSA from 1.45 (CC-06) to 8.21 (CC-05) mg TE/g and MRP from 24.84 (CA-06) to 198.21 (CB-07) mg TE/g. The TPC of the tested extracts ranged from 10.13 (CB-03) to 38.68 (CB-07) mg GAE/g. The TFC of the studied samples showed values from 5.73 (CB-03) to 27.32 (CB-07) mg QE/g and TPAC from 2.24 (CB-03) to 13.07 (CC-07) mg CAE/g. A very strong correlation was found in the investigated cultivars between TPC and TPAC (r = 0.932, 0.839 and 0.848, respectively), and between TPC and TFC (r = 0.921, 0.982 and 0.939, respectively). Very strong relations were also found between TPC and FRSA (r = 0.820) in the C. annuum cultivars and between TPC and MRP (r = 0.898) in the C. baccatum cultivars. Conclusion. This study found useful results concerning the antioxidant potential of the fruits of Capsicum cultivars. The data obtained demonstrate the strong antioxidant activity of cultivars of Capsicum, which can be used in the food industry because of the commercial importance of these fruits. https://www.food.actapol.net/volume20/issue2/9_2_2021.pdf Capsicum spp. cultivars antioxidant activity phenolic compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2021-06-30 20 2 237 245 article Teodora Tomova 1 Ivan Petelkov 2 Vesela Shopska 2 Rositsa Denkova-Kostova 3 Georgi Kostov 2 Zapryana Denkova 1 Department Microbiology, Technological Faculty, University of Food Technologies – Plovdiv, Bulgaria Department Technology of Wine and Beer, Technological Faculty, University of Food Technologies – Plovdiv, Bulgaria Department Biochemistry and Molecular Biology, Technological Faculty, University of Food Technologies – Plovdiv, Bulgaria Background. In recent years, increasing health awareness in consumers has motivated breweries to expand their beverage ranges with products with increased biological value. The aim of the present research was to develop probiotic wort-based beverages with grapefruit or tangerine zest essential oil addition. Materials and methods. Wort was produced with 60% Pilsen malt, 20% Vienna malt and 20% Caramel Munich ІІ malt with and without the addition of 0.05% (v/v) grapefruit or tangerine essential oils. It was inoculated with the probiotic yeast strain Saccharomyces cerevisiae var. boulardii Y1. Fermentations were carried out at a constant temperature of 10°C for 5 days. The dynamics of the extract, the alcohol content and the concentration of viable cells were monitored daily. The total phenolic content, phenolic acid and flavonoid phenolic compounds were determined because of their antioxidant activity. The antioxidant activity was determined by radical scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP). A descriptive organoleptic evaluation of the final beverages was performed. Results. The essential oils inhibited yeast growth to some extent at the beginning of the fermentation, even at a concentration of 0.05% (v/v), which resulted in lower alcohol content in the beverages with essential oil addition. Nevertheless, at the end of fermentation the concentration of viable cells was almost equal in all the beverages. Tangerine essential oil addition led to the highest content of phenolics, of which phenolic acids predominated. Therefore, the highest antioxidant activity of the beverage with tangerine essential oil can be ascribed to phenolic acids. The results of the sensorial evaluation also showed that the panel had preference towards the beverage with tangerine essential oil. Conclusion. The combination of essential oil and the probiotic yeast strain resulted in beverages with higher biological value than the beverages produced with the probiotic strain alone. The results obtained will be used for optimisation of process variables in the production of pilot-scale wort-based probiotic beverages with essential oil addition. https://www.food.actapol.net/volume20/issue2/10_2_2021.pdf wort probiotic yeast essential oil fermentation dynamics antioxidant activity