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. 2021 Mar 18;59(2):745–753. doi: 10.1007/s13197-021-05069-6

Biopreservation of pineapple wine using immobilized and freeze dried microcapsules of bacteriocin producing L. plantarum

Anju Kumari 1,✉, Rehema Joshua 1, Rakesh Kumar 2, Modiri Dirisca Setlhoka 1
PMCID: PMC8814095  PMID: 35153314

Abstract

Bacteriocin producing L. plantarum (ATCC 8014) was immobilized (MC) and freeze dried (FD) to conduct preliminary study on its potential in biopreservation of pineapple wine. Cell survival in both simulated gastric and intestinal juice was significantly better for MC and FD than free cells (FC).The antimicrobial activity and bacteriocin production of L. plantarum was detected against L. acidophilus, A. aceti, S. cerevisiae, E. coli, S. aureus and B. subtilis as indicator strains. Bacteriocin activity from MC revealed high zone of inhibition as compared to FC. In wine, bacteriocin found effective at 3.5 pH. Significant decrease of total soluble solids and sugar observed in wine treated with MC and FC. FD and MC treated wine was organolepticaly more accepted as compared to FC however, there was no significant difference in overall acceptability of pineapple wine under all treatments at P < 0.05.

Keywords: Biopreservation, Immobilization, L. plantarum, Bacteriocin, Pineapple wine

Introducton

Biopreservation is a strategy employing natural or regulated microbiota or antimicrobials to prolong the shelf life of the food. This technique has gained much attention among food preservation techniques (Malakar et al. 2020). It is capable to harmonize and rationale the necessary safety standards with traditional means of preservation and modern demand of the food safety and quality. One of the biopreservative used to extend food shelf-life is bacteriocin produced by lactic acid bacteria (LAB) strains. The public concern on the use of chemical preservatives and the subsequent demand for foods that are less processed has prompted research interest on natural preservatives. Biopreservation in food industry replace or minimizes the use of artificial preservatives. Bacteriocin offers a safe partial sulfur dioxide replacement and leads to the lessening of concentrations of this chemical preservative in wine production. The wine ageing results showed that, the use of 50 mg/L nisin decreased fourfold the concentration of sulfur dioxide required to prevent LAB growth in the wines (Fernández-Pérez et al. 2018).

Bacteriocins are small peptides or bioactive proteins, ribosomally synthesized by Gram-positive and Gram-negative bacteria and extracellularly released (Costa et al. 2019). The released peptides have potential antimicrobial activity against close related microorganism. Besides extending the shelf-life, bacteriocins also reduce the risk of transmission of pathogenic microorganisms and permitting the reduction in the use of synthetic preservatives. Many studies showed the potential of applying bacteriocins or bacteriocin-producing strains into foods, such as meat, dairy products, fish, beverages, salads, and fermented vegetables. Some of biopreservatives like lysozyme reported to bind with tannins and polyphenols in red wines, resulting in slight decrease in wine colour or formation of wine haze. Bacteriocin recognized as potential biopreservative which does not affect the organoleptic quality of food products (Pei et al. 2016). They are safe food preservatives and easily digested by the human gastrointestinal tract. Furthermore, due to the fact that this bacteriocin stable at low temperatures for a long period of time, it allows the use in refrigerated or frozen foods. Bacteriocin produced by L. plantarum (ATCC 8014) has wide range of inhibitory effect against spoilage and pathogenic microorganism (Lash et al. 2005). Due to broad spectrum, heat stability and stability over a wide range of pH, bacteriocin produced by L. plantarum can effectively be used as a biopreservative in wine.

However, the growth of most bacteriocin producer are said to be inhibited by harsh environment. Cell immobilization approach offers stability, protection and long term means of producing bacteriocin. Cell immobilization implies trapping microbial cells in or on a polymeric matrix that is of food grade. The numerous tactics employed to immobilize microbial cells include entrapment, covalent binding, encapsulation, etc. (Hassan et al. 2020). The approaches often applied in food systems are encapsulation and cell entrapment. The technique of immobilization retains high cell biomass within the bioreactor, the possibility of recovery of beads for re-use and the defence of cells from stressful conditions. The immobilization of LAB bacteriocins in food industries is an innovative and cost-effective approach that maintains strong antimicrobial activity for managing spoilage and pathogenic microorganisms. There multiple preservation methods used for long-term storage of cells. The growth of most bacteriocin producer in wine are said to be suppressed by higher alcoholic level and rapid proteases digestion of bacteriocin after peak production. The interest of using immobilized cells in biopreservation of pineapple wine observed due to alginate protective role to cells in winery conditions. The cost of bacteriocin purification process poses significant barrier to most of food industries. Immobilization of lactic acid bacteria (LAB) producing bacteriocin is cost-effective approach that gives high yield of bacteriocin and recovery chance for reuse in batch fermentation. The production of wine has multiple chances of contamination; yeast and bacteria are major spoilage organisms in this product. Many studies showed the potential of applying bacteriocins or bacteriocin-producing strains into foods product such as meat, dairy products, fish, beverages, salads, and fermented vegetables. Apart from malolactic fermentation, wine biopreservation using immobilized bacteriocin producing cells has not been widely reported. Therefore, use of immobilised bacteriocin production LAB particularly in wine biopreservation could be an innovative approach in present study.

Freeze drying is among widely used techniques for drying sensitive materials like microorganisms. It involves removal of water by sublimation process at a reduced pressure. Freeze drying has recorded no significant impact on the cell survival and viability (Silva et al. 2019). Freeze drying allows long-term storage of immobilized cells which presents benefit to industry. Many studies reported better cell survival after freeze drying compared to others preservation approaches such as spray drying. Therefore microencapsulated L. plantarum was freeze dried, its survival in simulated gastrointestinal juices and pineapple wine Biopreservation was recorded.

Pineapple is one of the significant economic agricultural fruits most abundantly available in tropical countries. It has a unique flavor, and a sufficient level of fermentable sugars, acids, nitrogen source, vitamins and minerals to support yeast growth and fermentation without the need to add exogenous yeast nutrients, similar to that for grape juice. It is also rich in antioxidant especially phenolics, flavonoids and vitamin C which have potential health benefits to consumers. The preparation of wine has multiple chances of contamination; yeast and bacteria are major wine spoiling microorganisms. SO2 is commonly used for spoilage control in wine but its use is subjected to quite strong restrictions for public health risks. Bacteriocin recognized as biopreservative that minimizes the use of artificial preservatives particularly SO2. Due to broad spectrum and stability over a wide range of pH, bacteriocin produced by L. plantarum can effectively be used as a biopreservative in wine.

Therefore, present investigation was carried out to compare survival of free cells (FC), microencapsulated (MC) and freeze dried (FD) microcapsules of L. plantarum in simulated gastrointestinal juices. The present work has compared the potential of applying immobilized and freeze dried microcapsules of bacteriocin-producing L. plantarum to inhibit the growth of wine spoiling microorganisms and effect on organoleptic attributes of pineapple wine.

Material and methods

Cell cultivation

Pure culture of Lactobacillus plantarum (ATCC 8014) and Lactobacillus acidophilus (ATCC 4356) were procured from Himedia Company. Acetobacter aceti (MTCC 2945), Saccharomyces cerevisiae (MTCC 4787), E. coli (MTCC 249), Staphylococcus aureus (MTCC 133) and Bacillus subtilis (MTCC 070) were procured from Institute of Microbial Technology, Chandigarh were maintained on slants and sub-cultured after every 30 days. MRS agar was used for maintenance of L. plantarum and L. acidophilus at 37 °C; Acetobacter agar for A. aceti at 30 °C; YEPD agar for S. cerevisiae at 25 °C; Nutrient agar for E. coli, S. aureus and B. subtilis at 37 °C.

Immobilization

Pure culture of L. plantarum was inoculated in MRS broth and incubated for 48 h at 37 °C. After incubation, culture in late log phase was separated from the growth medium by centrifugation at 7000 rpm for 10 min at 4 °C. The cells were washed thoroughly with 0.85% saline solution under the same centrifugation condition and used for microencapsulation purpose. Immobilization of L. plantarum cells was done as per Ivanova et al. (2002). The mixture of cell suspension (10% w/v having 109 CFU/g) and sodium alginate (3% w/v) extruded through sterile micropipette and collected in CaCl2 solution (2%w/v).

Freeze dying of L. plantarum microcapsules

To determine the effect of dehydration on viability of MC, microcapsules were cooled down and then freeze driedin a freeze drier (CHRIST, Alpha 1–4 LSC, Germany) at −18 °C for 24 h with a vaccum degree of < 1 Pa. Freeze dried microcapsules were analyzed for survival and further stored in sterile glass bottle at 4 °C.

Antimicrobial activity and bacteriocin production of L. plantarum

The antimicrobial activity and bacteriocin production of L. plantarum was detected by agar well diffusion as described by Somsap et al. (2016) against L. acidophilus, A. aceti, S. cerevisiae, E. coli, S. aureus and B. subtilis as indicator strains. The 100 μl/mlof cell free supernatant extracted from FC and MC was used. E. coli selected to demonstrate bacteriocin production.

Enumeration of free and immobilized cells of L. plantarum

Cell enumeration (CFU/g) was done as per Ivanova et al. (2002) by pour plate method with MRS agar medium incubated for 48 h at 37ºC.

In vitro study of gastrointestinal survival of L. platarum

The stimulated juices were prepared in accordance to Brinques and Ayub (2011).The pH of stimulated gastric juice (SGJ) set to 2.0 with HCl and that of stimulated intestinal juice (SIJ) set to 8.0 with NaOH.

Pre-treatment of pineapple wine at different concentrations and pH

The pre-treatment of wine was done as per Pei et al. (2016). A. aceti, L. acidophilus and S. cerevisiae was used as control strains. The pH of 4.5, 4.0 and 3.5; and concentrations of 25, 50, 75 and 100 µg/ml or µl/ml for potassium metabisulphite (KMS), nisin (NN), and cell free supernatant of FC, MC and FD were set. The concentration and pH exhibited maximum lethality was chosen for wine treatment.

Preparation of must, fermentation and treatment of wine

The pineapple juice was extracted from pineapple fruits and after the juicing process; KMS (100 ppm/l) added, sugar adjusted to 20°Brix and pH to 4.5. The pasteurized juice (60 °C for 30 min) was inoculated with 48 old starter culture of S. cerevisiae (10% v/v) and allowed to ferment at 25 °C till constant TSS value achieved. Wine was filtered, pasteurised and treated with100 μg/ml of KMS and NN each; and 2.6 × 10 9 CFU/ ml of FC, MC and FD atpH of 3.5. The untreated wine was served as control. Wine samples stored at 4 °C were analysed at monthly interval for 3 months.

Physicochemical analytical methods

The titratable acidity (% citric acid) was measured by AOAC (2005) method. Total soluble solids (°Brix) were determined using hand refractometer (0–32 scale). The pH was measured with Elico pH meter. Total phenol (mg/100 g) measured by AOAC (2005) method. Sugar estimated according to Hulme and Narain (1931). Alcoholic content estimated as per Caputi et al. (1968).

Microbial analysis

Coliforms and total plate count in CFU/ml were checked in pineapple wine.

Sensory evaluation

Sensory attributes evaluated by ten semi trained panellists using 9 point hedonic scale for appearance/colour, taste, aroma, body, astringency and overall acceptability of pineapple wine samples.

Statistical analysis

Test findings were subjected to one-way ANOVA to obtain the significance difference between the mean values. Multiple post-hoc comparison of analyses was carried out to analyze the significant difference from Tukey's test (p < 0.05). All treatments were in triplicate and experiment was conducted at laboratory scale. The statistical analysis was carried out via SPSS software (16.0).

Results and discussion

Antimicrobial activity

Bacteriocin extract from MC demonstrated wide inhibition zone relative to FC in this investigation (Fig. 1). L. acidophilus, S. cerevisiae, E. coli and B. subtilis respectively shown large diameter of inhibition zone; and the least observed on S. aureus and A. aceti, respectively. Chi and Holo (2017) reported S. aureus LMGT 3242 as least sensitive Gram-positive bacterium tested in the microtiter assay, and the time-kill assays were unable to inhibit growth of this bacterium even with high concentration of garvicin KS. LAB was found the most sensitive bacteria to garvicin KS. Agriopoulou et al. (2020) reported high zone of inhibition from the antimicrobial activity of bacteriocin produced from bamboo fibre immobilised L. plantarum DFR4 in comparison to free cells. Number of studies have shown L. plantarum exerting inhibitory activity against many Gram-positive and Gram-negative bacteria like Lactobacillus spp, E. coli, S. aureus, Bacillus, etc. as well as a number of moulds and yeasts (Kumar et al. 2016). The antimicrobial effects of bacteriocin varies among different microorganisms, which might be due to physico-chemical characteristics of each microorganism type, including hydrophilicity and negative charge distributions on the cell surface.

Fig. 1.

Fig. 1

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Antimicrobial activity (zone of inhibition in mm) of FC and MC against a S. cerevisiae, b L. acidophilus, c A. aceti, d B. subtilis, e E. coli and f S. aureus.1 = Control, 2 = FC and 3 = M

Bacteriocin production

Bacteriocin production observed high on FC at 72 h of incubation and slight decrease at 120 h (Fig. 2). No bacteriocin production detected in 24 h of incubation of MC; the production was high at 96 h and went constant up to 120 h of incubation. Ivanova et al. (2002) obtained maximum bacteriocin concentration of FC during 48 h of fermentation, and significant decrease after reaching a peak in the culture medium. The observed decreasing could be due to the bacteriocin digestion by proteolytic enzyme systems of the cells after the cell death. In MC, maximum level of bacteriocin production reached after 72 h and the bacteriocin was active till the end of the fermentation. It could be due to the fact that alginate beads had a protective role separating the bacteriocin in the medium from the proteolytic enzymes in the beads by immobilization.

Fig. 2.

Fig. 2

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Bacteriocin production (AU/ml) by FC and MC on E. coli

Immobilization of L. plantarum

The immobilized beads of L. plantarum formed from calcium alginate showed milky white in colour with spherical shape, but some beads were irregularly oval or tailed. The average size ranged from 2 ± 0.05 mm. Size of formed microcapsules relies on the extruder’s diameter, the form of polymer employed and the viscosity of the Na-alginate solution whereas the shape relies on the distance between the extruder and the CaCl2 solution (Hassan et al. 2020). The bead size decreases as the sodium alginate concentration and viscosity increase. Along with size reduction, a slight change in colour from milky white to brownish was seen in the freeze-dried microcapsules. This could be due to the fact that when microcapsules subjected to low temperature marks the development of ice crystals; sublimation under reduced pressure results to shrinkage. Silva et al. (2019) reported ice crystal development which affected coat membrane and viability of the cells.

Yield and cell survival after immobilization

The viability of L. plantarum in MC and FD was 91.87 ± 1.74% and 88.66 ± 1.44% respectively. Rather et al. (2017) and de Almeida et al. (2019) reported 72.48% and 97.78% yield of encapsulated L. plantarum, respectively. These results may clarify that the immobilization approach, the size of the capsule, the applied coating matrix, the load of capture cells and CaCl2hardening period could affect the yield. The survival of immobilized L. plantarum demonstrated the shielding effect compared to FC. The viability losses of 03.21 ± 0.30% observed after freeze drying could be due to the development of ice crystals that were likely to cause cell damage during the freeze-drying stage, leading to cell death. Similar findings reported by Silva et al. (2019).

In vitro study of L. plantarum gastrointestinal survival

The survival of L. plantarum cells in both fresh MC and FD microcapsule was significantly better (P < 0.05) than FC (Figs. 3 and 4). Several findings have revealed that immobilisation offered substantial protection compared to FC. The multi-stage alginate coating significantly enhanced the L. plantarum survival rate in reference to FC in same circumstances at pH 2.0 (Rather et al. 2017). In SGJ, the alginate coat offers the best protection, since a coating surface restricts the penetration of gastric juice into the microcapsules. This secured the immobilised cells against rapid contact with the gastric juice. In contrast to MC, FD microcapsules were slightly affected by SGJ; however, the effect was not significant (P < 0.05).This may be due to damage to the cell membranes as explained earlier. The freeze-drying process produced a porous structure that causes rapid media diffusion MC and FD displayed the same survival trend in SIJ as seen in SGJ.

Fig. 3.

Fig. 3

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Survival of FC, MC and FD microcapsules of L. plantarum in SGJ for 120 min incubation. The value with different letters within each clustered column are statistically significant (p < 0.05)

Fig. 4.

Fig. 4

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Survival of FC, MC and FD microcapsules of L. plantarum in SIJ for 120 min. The value with different letters within each clustered column are statistically significant (p < 0.05)

MC and FD displayed identical cell release profiles in both SGJ and SIJ; Calcium-alginate demonstrated protective roles to L. plantarum cell. These findings align with those of Silva et al. (2019). The survival was better in SIJ compared to SGJ. These results revealed that L. plantarum survive better at high pH conditions. Great opening of the microcapsule was observed at 60 min of incubation time and observed fast in SIJ compared to SGJ. Calcium-alginate microcapsules are resistant in acidic state, but at high pH values, hydrated alginate disbands, freeing the essential content. FC found more sensitive to SGJ than to SIJ; therefore, the probiotic functionality of FC may be affected by acidic condition in gastrointestinal track.

Pre-treatment of pineapple wine at different concentration and pH

Effectiveness of preservatives depends on concentration and pH of wine. The antimicrobial activity of SO2 decreases as wine pH increases. In this study, A. aceti found sensitive to KMS (100 μg/ml) at 3.5 (Table 1). The same findings reported by (Hao et al. 2020). The high lethality rate on L.acidophilusat3.5 pH and 100 μg/ml to nisin is in accordance to Pei et al. (2016) who said that L. acidophilus CICC 6241 was more sensitive to nisin than the other tested strains and S. cerevisiae found less sensitive. In the current study, S. cerevisiae and L. acidophilus found sensitive to bacteriocin produced by L. plantarum at 3.5 pH and 100 μl/ml while less effective to A. aceti. Liu et al. (2017) reported plantaricin to inhibit the growth of Lactobacillus sp. Similarly, plantaricin observed to inhibit the growth of S. cerevisiae growth by more than 80% in YPD medium (López Alfaro et al. 2009).

Table 1.

Lethality (%) of A. aceti, S. cerevisiae and L. acidophilus at treatment concentration of 100 μg or μl/ml and pH of 3.5

Lethality (%) at 3.5 pH
Concentrations Treatments Control strains
S. cerevisiae A. aceti L.acidophilus
100 μg or μl/ml KMS 82.97 ± 6.04 89.43 ± 5.99 88.89 ± 2.19
NN 79.13 ± 2.04 81.39 ± 6.26 84.40 ± 3.17
MC 84.90 ± 2.73 81.17 ± 2.65 83.97 ± 1.85
FD 84.88 ± 2.46 82.53 ± 3.92 84.91 ± 1.76
FC 84.91 ± 1.62 81.54 ± 2.29 82.00 ± 4.40
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The values are means ± standard deviation (n = 3)

Physico-chemical properties of pineapple fruits and wine

The physico-chemical properties depend on pineapple varieties. In the present investigation, pineapple fruit had 77.56 mg/100 ml, 6.52%, 11.06%, 0.70%, 11.33°Brix and 4.17 for total phenol, reducing sugar, total sugar, titratable acidity, total soluble solids (TSS) and pH, respectively. Yeast alcoholic fermentation resulted to the decrease in total sugar, reducing sugar, TSS, total phenol, titratable acidity and pH. The decrease in total sugar, reducing sugar and TSS could be due to degradation of sugars by yeasts to produce alcohol. Qi et al. (2017) documented the decrease of total sugar, pH and titratable acidity. The observed changes in the pH of the wines could be due to change of acids during fermentation and changes arising from microbial succession.

The fresh pineapple wine had of 8.36%, 69.98 mg/100 ml, 3.32%, 5.49%, 0.65%, 6.07°Brix and 3.84 for alcohol content, total phenol, reducing sugar, total sugar, titratable acidity, TSS and pH respectively. No significant change in alcohol content, TSS, reducing sugar, titratable acidity and pH was observed during storage; however, decrease of reducing and TSS observed in wine treated with MC and FC. Prakitchaiwattana et al. (2017) reported in-significant change in the alcohol after malolactic fermentation; but pH and titratable acidity increased significantly while the level of reducing decreased slightly. The pineapple wines with lower alcohol contents found organolepticaly more acceptable. Titratable acidity and pH content of chokeberry wine stored at 4 °C reported to decrease insignificantly with increased storage time (Lachowicz et al. 2017). Alginate observed to influence TSS, total sugar and reducing sugar in wine treated with FD as slight increase after 2 months of storage. This might be due to the hydrolysis of alginate polysaccharide as a result of freeze drying effect on microcapsule structure. Zhu et al. (2016) reported reducing sugars indicator of alginate polysaccharide hydrolysis by enzymes. The decrease of total phenol with increased storage time could be the consequence of either the oxidation or precipitation of macromolecular complexes (Lachowicz et al. 2017).

Microbial stability of pineapple wine during storage

No coliforms found after 3 months of wine storage. Total plate counts detected in wine treated with MC, FD and FC as 3.75 ± 0.02, 1.51 ± 0.01and 1.00 ± 0.04 log10 CFU/ ml, respectively after 3 months of storage. These counts could reflect on the number of L. platarum survived in wine. The survival of L. plantarum in wine treated with FC, MC and FD recorded 2.2 × 104 CFU/ml, 5.5 × 105 CFU/g and 4.7 × 105 CFU/g respectively. Ahoussi et al. (2015) detected 1 CFU/ml of yeasts and total flora on average in pineapple wine; but no mold, S. aureus and coliform detected. This count was within a limit, and then wine was suitable for human consumption. Idise (2012) reported 6.7 log10 CFU/ml as total aerobic counts of wine. In sapota wine, no bacterial count detected but yeast and mould counts were 1.63 × 103 CFU/ml and 1.19 × 103 CFU/ml respectively in the wine stored at ambient and refrigeration (Markad et al. 2018).

Organoleptic quality of pineapple wine during storage

In the present study, the quality of wine observed to improve with increase in storage time (Fig. 5). The wine treated with nisin, FD and MC had high overall acceptability respectively. Wine treated with FD had highest score on colour compared to the rest. L. plantarum resulted in improvement of taste and aroma with increase in storage time due to the fact that LAB adds fruity aroma to wine through the formation of esters. Polymerization of polyphenol compounds could contribute to improvement wine colour. The decrease of astringency could be due to the reduction of phenol content during storage. The overall acceptability of wine treated with FC and potassium metabisulphite decreased with storage time; however, there was not significant different in overall acceptability of pineapple wine under all treatments at P < 0.05. Balogun et al. (2020) reported no significant differences (P < 0.05) in colour, clarity, aroma, sweetness and astringency among the wine samples during maturation.

Fig. 5.

Fig. 5

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Organoleptic quality of pineapple wine after 3 months of storage

Conclusion

From this study it has been concluded that immobilized bacteriocin producing L. plantarum could be used for wine biopreservation. Both MC and FD demonstrated insignificant different in terms of their cells viability and survival. Better survival of L. plantarum in both SIJ and SGJ may have better probiotic functionality with bacteriocin by inhibiting the invasion of pathogenic strains in gastrointestinal tract. Microencapsulation may be a handy tool for cell survival and long-term storage which presents benefit to industry. The findings of this study revealed better protective effect of calcium-alginate to the survival of L. plantarum in alcoholic and acidic conditions of pineapple wine after 3 months of storage. The immobilization of LAB-producing bacteriocin seems a cost-effective approach that can minimize bacteriocin purification cost which presents major barriers to most food industries. Apart from malolactic fermentation, the bacteriocin production using immobilised cells particularly in wine biopreservation is not widely reported. The results from this study therefore, calls for researchers and industry to explore more about wine biopreservation by using immobilized bacteriocin producing LAB. Findings in this study therefore, calls for researchers and industry to explore more the use of MC and FD for wine preservation.

Acknowledgements

This entire work was done in the Centre of Food Science and Technology and Department of Microbiology, CCS HAU, Hisar, Haryana. No outside funding agency was involved.

Authors Contributions

Anju Kumari: Conceptualization, methodology and reviewing. Rehema Joshua: Investigation & data curation. Rakesh Kumar: Reviewing and editing; Modiri Dirisca Setlhoka: Analysis and helped in investigation. All authors read and approved the final manuscript.

Funding

The authors did not receive support from any organization for the submitted work.

Availability of data and material

All the data that support the findings of this study are available in the manuscript.

Declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Human and animal participants

This paper does not contain any studies with human participants or animals performed by any of the authors.

Footnotes

The original online version of this article was revised: In abstract the word “simulated was misspelled as” stimulated.

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Change history

4/26/2021

A Correction to this paper has been published: 10.1007/s13197-021-05099-0

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Data Availability Statement

All the data that support the findings of this study are available in the manuscript.

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