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Ghoshal G, Kamboj J, Kaur P. Pearl millet flour and green gram milk based probiotic beverage. Int J Food Microbiol 2024; 417:110696. [PMID: 38615426 DOI: 10.1016/j.ijfoodmicro.2024.110696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 04/16/2024]
Abstract
The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5-2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high acidity as compared to the ungerminated flour beverage. The probiotic count in germinated and ungerminated flour beverages ranged from 8.19 to 8.77 × 107 and 8.04 to 8.52 × 107 log CFU/mL, respectively. Antioxidant activity, polyphenol content increased with an increase in the concentration of flour in the beverage. The LC-MS analysis found the existence of vitexin and isovitexin as the main polyphenolic compounds in the probiotic beverage. Non-dairy probiotic beverage prepared with 0.5 % germinated millet flour gave the best taste, color, texture, and rheological properties.
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Affiliation(s)
- Gargi Ghoshal
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India.
| | - Japneet Kamboj
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India
| | - Prabhjot Kaur
- Dr. S. S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh 160014, India; School of Engineering, University of Guelph, Guelph, ON, Canada
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2
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Deziderio MA, de Souza HF, Kamimura ES, Petrus RR. Plant-Based Fermented Beverages: Development and Characterization. Foods 2023; 12:4128. [PMID: 38002186 PMCID: PMC10670915 DOI: 10.3390/foods12224128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/03/2023] [Accepted: 10/20/2023] [Indexed: 11/26/2023] Open
Abstract
The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, and Streptococcus thermophilus. Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts' fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 106 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage.
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Affiliation(s)
| | | | | | - Rodrigo Rodrigues Petrus
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil; (M.A.D.); (H.F.d.S.); (E.S.K.)
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3
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Ait Chekdid A, Kahn CJF, Lemois B, Linder M. Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation. Foods 2023; 12:3868. [PMID: 37893760 PMCID: PMC10606095 DOI: 10.3390/foods12203868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/23/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23-0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.
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Affiliation(s)
- Aldjia Ait Chekdid
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Cyril J. F. Kahn
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
| | - Béatrice Lemois
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Michel Linder
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
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4
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Djorgbenoo R, Hu J, Hu C, Sang S. Fermented Oats as a Novel Functional Food. Nutrients 2023; 15:3521. [PMID: 37630712 PMCID: PMC10459665 DOI: 10.3390/nu15163521] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 08/03/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023] Open
Abstract
Fermented oats are gaining popularity due to their nutritional value and the increasing consumer demand for health-conscious foods. These oats are believed to offer enhanced phytochemical and nutritional profiles compared to unfermented oats. The increased nutritional content of fermented oats is associated with various health benefits, including anti-inflammatory and antioxidant activities, which could potentially reduce the risk of chronic diseases. Further investigations are warranted to elucidate the nutritional benefits of fermented oats in human nutrition. This mini review provides a comprehensive overview of fermented oat products available on the market and the various production methods employed for fermenting oats. Furthermore, this review investigates how fermentation affects the chemical composition and biological functions of oats. Additionally, this manuscript presents some future perspectives on fermented oat products by discussing potential research directions and opportunities for further development. The findings presented in this review contribute to the expanding body of knowledge on fermented oats as a promising functional food, paving the way for future studies and applications in the field of nutrition and health.
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Affiliation(s)
| | | | | | - Shengmin Sang
- Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Research Campus, North Carolina Agricultural and Technical State University, Kannapolis, NC 28081, USA; (R.D.); (J.H.); (C.H.)
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5
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Alemayehu GF, Forsido SF, Tola YB, Amare E. Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa) Grains and Oat-Based Fermented Food Products. ScientificWorldJournal 2023; 2023:2730175. [PMID: 37492342 PMCID: PMC10365923 DOI: 10.1155/2023/2730175] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 03/27/2023] [Accepted: 07/04/2023] [Indexed: 07/27/2023] Open
Abstract
Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly β-glucan, which has outstanding functional properties and is extremely important in human nutrition. β-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.
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Affiliation(s)
| | | | - Yetenayet B. Tola
- Department of Post-Harvest Management, Jimma University, Jimma, Ethiopia
| | - Endale Amare
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
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Yu Q, Qian J, Guo Y, Qian H, Yao W, Cheng Y. Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review. Foods 2023; 12:1708. [PMID: 37107502 PMCID: PMC10137769 DOI: 10.3390/foods12081708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 04/01/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Based on the high nutrients of oat and the demand of health-conscious consumers for value-added and functional foods, fermented oat beverages have great market prospects. This review summarizes the applicable strains, processing techniques and health benefits of fermented oat beverages. Firstly, the fermentation characteristics and conditions of the applicable strains are systematically described. Secondly, the advantages of pre-treatment processes such as enzymatic hydrolysis, germination, milling and drying are summarized. Furthermore, fermented oat beverages can increase the nutrient content and reduce the content of anti-nutritional factors, thereby reducing some risk factors related to many diseases such as diabetes, high cholesterol and high blood pressure. This paper discusses the current research status of fermented oat beverages, which has academic significance for researchers interested in the application potential of oat. Future studies on fermenting oat beverages can focus on the development of special compound fermentation agents and the richness of their taste.
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Affiliation(s)
- Qian Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Jiaqin Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yahui Guo
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - He Qian
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Weirong Yao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
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7
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The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application. Foods 2022; 12:foods12010128. [PMID: 36613345 PMCID: PMC9818312 DOI: 10.3390/foods12010128] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022] Open
Abstract
The effects of Lacticaseibacillus rhamnosus and Pediococcus pentosaceus on the nutritional-functional composition, structure, in vitro saliva-gastrointestinal digestion, and colonic fermentation behaviors of fermented sweet potato residues (FSPR) were investigated. The FSPR was obtained under the condition of a solid-to-liquid ratio of 1/10, inoculation quantity of 1.5%, mixed bacteria ratio 1:1, fermentation time of 48 h, and fermentation temperature of 37 °C. The FSPR showed higher contents of soluble dietary fiber (15.02 g/100 g), total polyphenols content (95.74 mg/100 g), lactic acid (58.01 mg/g), acetic acid (1.66 mg/g), volatile acids (34.26%), and antioxidant activities. As exhibited by FTIR and SEM, the higher peak intensity at 1741 cm-1 and looser structure were observed in FSPR. Further, the FSPR group at colonic fermentation time of 48 h showed higher content of acetic acid (1366.88 µg/mL), propionic acid (40.98 µg/mL), and butyric acid (22.71 µg/mL), which were the metabolites produced by gut microbiota using dietary fiber. Meanwhile, the abundance of Bifidobacterium and Lacticaseibacillus in the FSPR group was also improved. These results indicated that FSPR potentially developed functional foods that contributed to colonic health.
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8
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Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice. FERMENTATION 2022. [DOI: 10.3390/fermentation8100533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV > 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice.
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9
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Alemneh ST, Emire SA, Jekle M, Hitzmann B. Effect of Refrigerated Storage on Some Physicochemical Characteristics of a
Teff‐Based
Fermented Beverage and on Viability of the Fermenting
Lactiplantibacillus plantarum
and
Lacticaseibacillus rhamnosus
Used. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sendeku Takele Alemneh
- Department of Process Analytics and Cereal Science Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Shimelis Admassu Emire
- Food Engineering Addis Ababa Institute of Technology Addis Ababa University Addis Ababa Ethiopia
| | - Mario Jekle
- Department of Plant‐Based Foods Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany
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10
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Feng N, Tang F, Hu C, Cheng L, Lv Z, Shen Y, Li W, Xiao G, Dong H, Wu Q. Debate: Could the litchi pericarp oligomeric procyanidins bioconverted by Lactobacillus plantarum increase the inhibitory capacity on advanced glycation end products? Front Nutr 2022; 9:961078. [PMID: 35938127 PMCID: PMC9354931 DOI: 10.3389/fnut.2022.961078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 06/24/2022] [Indexed: 11/13/2022] Open
Abstract
Lactic acid bacteria (LAB) have already been used as fermentation strains to enhance the antioxidant capacity of polyphenols. Antioxidant capacity is one of the most important factors to inhibit advanced glycation end product (AGE) formation and could LAB increase the inhibitory capacity of procyanidins on AGEs formation? It was surprising that opposite results were obtained both in simulated food processing and gastrointestinal digestion systems. After incubation with Lactobacillus plantarum (L. plantarum), litchi pericarp oligomeric procyanidins (LPOPCs) were bioconverted to several phenolic acids, which increased the antioxidant activity as expected. However, antiglycation ability and trapping carbonyl compounds capacity both weakened and it might be the primary reason for decreasing the inhibitory effect on AGE formation. Furthermore, it was found that LPOPCs incubated with L. plantarum inhibited the activity of digestive enzymes and thus decreased the digestibility of glycated protein. Our study systematically proposed for the first time that procyanidins bioconversion is an effective means to improve the antioxidant activity but has no remarkable promoting effect on AGEs inhibition.
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Affiliation(s)
- Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Fei Tang
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Chuanqin Hu
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, China
| | - Lei Cheng
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Zhejuan Lv
- Hanyang Marketing Department, Hubei Tobacco Company, Wuhan, China
| | - Yang Shen
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Wei Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China
| | - Gengsheng Xiao
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Hao Dong
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- *Correspondence: Hao Dong
| | - Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratoy of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Qian Wu
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11
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Luca L, Oroian M. Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage. Foods 2022; 11:foods11070940. [PMID: 35407027 PMCID: PMC8998009 DOI: 10.3390/foods11070940] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to evaluate the influence of synbiotic microcapsules on oat yogurt’s properties. For this study, four different microcapsules were added into the oat yogurt and the modifications were studied for 28 days. Microbiological analysis was used to analyze the effect of different factors on the microencapsulated probiotic population in the product. Those factors are: the technological process of obtaining microcapsules; the type of prebiotic chicory inulin (INU), oligofructose (OLI) and soluble potato starch (STH); the prebiotic concentrations in the encapsulation matrix; the technological process of obtaining yogurt; and the yogurt storage period, gastric juice action and intestinal juice action. The experimental data show that oat yogurt containing synbiotic microcapsules has similar properties to yogurt without microcapsules, which illustrates that the addition of synbiotic microcapsules does not change the quality, texture or rheological parameters of the product. Oat yogurt with the addition of synbiotic microcapsules can be promoted as a functional food product, which, in addition to other beneficial components (bioactive compounds), has in its composition four essential amino acids (glycine, valine, leucine and glutamine acids) and eight non-essential amino acids (alanine, serine, proline, asparagine, thioproline, aspartic acid, glutamic acid and α-aminopimelic acid). After 28 days of storage in refrigerated conditions, the cell viability of the microcapsules after the action of the simulated intestinal juice were: 9.26 ± 0.01 log10 cfu/g, I STH (oat yogurt with synbiotic microcapsules—soluble potato starch); 9.33 ± 0.01 log10 cfu/g, I INU, 9.18 ± 0.01 log10 cfu/g, I OIL and 8.26 ± 0.04 log10 cfu/g, IG (oat yogurt with microcapsules with glucose). The new functional food product provides consumers with an optimal number of probiotic cells which have a beneficial effect on intestinal health.
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12
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Ziarno M, Cichońska P. Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages. Microorganisms 2021; 9:2532. [PMID: 34946135 PMCID: PMC8706850 DOI: 10.3390/microorganisms9122532] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/04/2021] [Accepted: 12/05/2021] [Indexed: 11/26/2022] Open
Abstract
Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).
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Affiliation(s)
- Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland;
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13
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Mohsin A, Hussain MH, Zaman WQ, Mohsin MZ, Zhang J, Liu Z, Tian X, Salim-Ur-Rehman, Khan IM, Niazi S, Zhuang Y, Guo M. Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts. Crit Rev Biotechnol 2021; 42:1284-1303. [PMID: 34856847 DOI: 10.1080/07388551.2021.2002805] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Orange peel waste (OPW), a discarded part of orange fruit, is a rich source of essential constituents that can be transformed into highly value-added bioproducts. OPW is being generated in million tonnes globally and returns to the environment without complete benefit. Thus, a high volume of annually produced OPW in the industry requires effective valorization. In this regard, limited data is available that summarizes the broader spectrum for the sustainable fate of OPW to produce value-added bioproducts. The main objective of this treatise is to explore the sustainable production of bioproducts from OPW. Therefore, this review covers all the aspects of OPW, from its production to complete valorization. The review encompasses the extraction technologies employed for extracting different valuable bioactive compounds, such as: essential oil (EO), pectin, and carotenoids, from OPW. Furthermore, the suitability of bioconversion technologies (digestion/fermentation) in transforming OPW to other useful bioproducts, such as: biochemicals (lactic acid and succinic acid), biopolysaccharides (xanthan and curdlan gum), and bioenergy (biomethane and bioethanol) is discussed. Also, it includes the concept of OPW-based biorefineries and their development that shall play a definite role in future to cover demands for: food, chemicals, materials, fuels, power, and heat. Lastly, this review focuses on OPW-supplemented functional food products such as: beverages, yogurts, and extruded products. In conclusion, insights provided in this review maximize the potential of OPW for commercial purposes, leading to a safe, and waste-free environment.
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Affiliation(s)
- Ali Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Muhammad Hammad Hussain
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Waqas Qamar Zaman
- Institute of Environment Science and Engineering, School of Civil and Environment Engineering, National University of Sciences and Technology, Islamabad, Pakistan
| | - Muhammad Zubair Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Junhong Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Zebo Liu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Salim-Ur-Rehman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Mehmood Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Meijin Guo
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
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14
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Pachekrepapol U, Kokhuenkhan Y, Ongsawat J. Formulation of yogurt-like product from coconut milk and evaluation of physicochemical, rheological, and sensory properties. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100393] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Szydłowska A, Siwińska J, Kołożyn-Krajewska D. Cereal-based vegan desserts as container of potentially probiotic bacteria isolated from fermented plant-origin food. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1963320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Aleksandra Szydłowska
- Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Science (Wuls), Warsaw, Poland
| | - Justyna Siwińska
- Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Science (Wuls), Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Science (Wuls), Warsaw, Poland
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16
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Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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17
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Milk and Dairy Products: Good or Bad for Human Bone? Practical Dietary Recommendations for the Prevention and Management of Osteoporosis. Nutrients 2021; 13:nu13041329. [PMID: 33920532 PMCID: PMC8072827 DOI: 10.3390/nu13041329] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/07/2021] [Accepted: 04/15/2021] [Indexed: 01/05/2023] Open
Abstract
Osteoporosis affects women twice as often as men. Additionally, it is estimated that 0.3 million and 1.7 million people have hip fractures in the USA and Europe, respectively. Having a proper peak bone mass and keeping it as long as possible is especially important for osteoporosis prevention. One of the most important calcium sources is milk and dairy products. Breast milk is the best infant food, but milk should not be avoided later in life to prevent losing bone mass. On the other hand, more and more people limit their milk consumption and consume other dairy or non-dairy products. For example, they are usually replaced with plant beverages, which should be consumed carefully in several age groups. Additionally, an important element of milk and dairy products, as well as plant beverages, are probiotics and prebiotics, which may modulate bone turnover. Dietary recommendations focused on milk, and dairy products are an important element for the prevention of osteoporosis.
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18
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[Lactic starter cultures to improve the oat bioactive compounds]. Rev Argent Microbiol 2021; 53:333-342. [PMID: 33593664 DOI: 10.1016/j.ram.2020.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 09/17/2020] [Accepted: 12/10/2020] [Indexed: 11/21/2022] Open
Abstract
The objective of this work was to study lactic fermentation as a biostrategy to enhance the antioxidant activity of oats. The adaptability of 31 strains of lactic bacteria (LB) in an oats/water system (OWS/SAA) was evaluated, measuring growth, acidification and fermentation activity (impedimetric method; detection time [DT], maximum rate of conductance change [MRCC/VMCC] and percentage of conductance change [PCC]). Moreover, the content of phenolic compounds (PC) was determined using the Folin-Ciocalteu method (gallic acid equivalents [GAE]), free peptides and amino acids and free radical scavenging activity (DPPH• and ABTS•+ methods) of methanolic and aqueous extracts obtained from fermented OWS/SAAs (fOWS/SAAf) were determined. Six strains have shown the best adaptability to SAA, with high values of VMCC (0.34-0.47 μS/min) and PCC (53.6-66.6%), and low values of DT (≤ 3 h). In these f/OWS/SAAf the chemical composition was also modified (PC concentration, peptides and free amino acids) with strain-dependent behavior. The PC content in f/OWS/SAAf using these six strains (29.1-36.9 μg GAE/ml) was higher than the control content in OWS/SAA control (17.1 ± 1.9 μg GAE/ml). An increase (9-25.5%) in antioxidant activity in f/OWS/SAAf methanolic extracts was detected using both methods. Minor modifications were observed in the peptide and free amino acid content of SAA and their antioxidant activity. Our results show LB ability to adapt to oat as fermentation substrate and increase the content of its antioxidant compounds.
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19
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Chen L, Wu D, Schlundt J, Conway PL. Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties. Front Microbiol 2020; 11:609734. [PMID: 33343554 PMCID: PMC7744343 DOI: 10.3389/fmicb.2020.609734] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 11/17/2020] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.
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Affiliation(s)
- Liwei Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore
| | - Daoyan Wu
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Joergen Schlundt
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore
| | - Patricia L Conway
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore.,Centre for Marine Science and Innovation, School of Biological, Earth and Environmental Sciences, The University of New South Wales, Sydney, NSW, Australia
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20
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Raikos V, Juskaite L, Vas F, Hayes HE. Physicochemical properties, texture, and probiotic survivability of oat-based yogurt using aquafaba as a gelling agent. Food Sci Nutr 2020; 8:6426-6432. [PMID: 33312528 PMCID: PMC7723214 DOI: 10.1002/fsn3.1932] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 09/17/2020] [Accepted: 09/21/2020] [Indexed: 01/03/2023] Open
Abstract
Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is currently hindered due to the lack of consistency and texture. An oat-based yogurt was developed using oat milk and probiotics (Streptococcus thermophilus and Lactobacillus bulgaricus) with aquafaba (AF) and vegetable oil (VO) as added ingredients. Physicochemical analyses and viability of probiotics were investigated after yogurt formation and for 3 weeks under refrigerated storage. Results showed that adding AF decreased syneresis and increased water holding capacity during storage. Both AF and VO had a beneficial effect on hardness, the most important textural property of yogurt. Confocal laser scanning microscopy revealed that the added ingredients played a major role in the formation of the gel network structure of the yogurt. Both Streptococcus thermophilus and Lactobacillus bulgaricus remained at acceptable levels > 8.28 Log CFU/g and > 5.79 Log CFU/g after 3 weeks at 4°C regardless of the added ingredients.
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Affiliation(s)
| | - Lina Juskaite
- Rowett InstituteUniversity of AberdeenForesterhill, AberdeenUK
| | - Frazer Vas
- Rowett InstituteUniversity of AberdeenForesterhill, AberdeenUK
| | - Helen E. Hayes
- Rowett InstituteUniversity of AberdeenForesterhill, AberdeenUK
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21
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Dai J, Sha R, Wang Z, Cui Y, Fang S, Mao J. Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5313-5323. [PMID: 32419188 DOI: 10.1002/jsfa.10518] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 05/10/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
Edible plant Jiaosu (EPJ), a type of plant-based functional food fermented by beneficial bacteria, has gained publicity in recent years for its potential benefits to health. Important progress in relevant manufacturing technology has been made in the past decade with respect to raw materials, fermentation microorganisms and fermentation conditions. Current research has revealed that EPJ contains abundant nutrients and bioactive compounds, such as minerals, amino acids, polyphenols, organic acids and polysaccharides. Thus, many studies have focused on the beneficial effects of EPJ in preventing lifestyle diseases, such as hyperglycemia, hyperlipidemia, non-alcoholic fatty liver, obesity, diabetes and some cancers, although limited studies have involved the related active compounds and their protective mechanisms. Furthermore, very few studies have investigated the potential safety risks associated with the consumption of such food. In this review, we present a brief summary of the current research progress pertaining to the manufacturing, bioactive compounds, potential health benefits and safety aspects of EPJ. However, as a result of the complex components in EPJ, further studies on the bioactive compounds with relevant beneficial effects in EPJ and the safety evaluations of EPJ consumption are needed. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jing Dai
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, China
| | - Ruyi Sha
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, China
| | - Zhenzhen Wang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, China
| | - Yanli Cui
- Department of Chemistry, Zhejiang University, Hangzhou, China
| | - Sheng Fang
- Yuanpei College of Shaoxing University, Shaoxing, China
| | - Jianwei Mao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products, Hangzhou, China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, China
- Zhejiang Industry Polytechnic College, Shaoxing, China
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22
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Banaś K, Harasym J. Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02535-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractThe oat oil composition is unique among cereals; however, the industrial exploitation of oat oil still needs more attention. The health claims authorized by the FDA and the EFSA have led to a significant increase in the industry’s interest in oats as an industrial crop. The current focus is put on the extraction of fibre/beta-glucan or oat proteins. In contrast, the fat present in oats and especially its functional components do not attract sufficient industrial attention. The paper presents a concise analysis of the current state of knowledge about the content and composition of oat oil (perceived as oil as product, not fat content) regarding oil extraction methods and analysis. The profound study suggests that oil separation should be obviously taken into account during oat fractionation for industrial products. Such an approach will be in agreement with sustainable management of natural resources and should be taken into account when planning full utilization of each plant crop.
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23
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Kumar A, Kaur A, Tomer V. Process optimization for the development of a synbiotic beverage based on lactic acid fermentation of nutricereals and milk-based beverage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109774] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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24
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Valero-Cases E, Cerdá-Bernad D, Pastor JJ, Frutos MJ. Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits. Nutrients 2020; 12:E1666. [PMID: 32503276 PMCID: PMC7352914 DOI: 10.3390/nu12061666] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 12/17/2022] Open
Abstract
In alignment with Hippocrates' aphorisms "Let food be your medicine and medicine be your food" and "All diseases begin in the gut", recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106-107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.
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Affiliation(s)
- Estefanía Valero-Cases
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
| | - Débora Cerdá-Bernad
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
| | | | - María-José Frutos
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
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25
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Yin H, Zhong Y, Xia S, Hu J, Nie S, Xiong T, Xie M. Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. Food Chem 2020; 314:126037. [PMID: 31954941 DOI: 10.1016/j.foodchem.2019.126037] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 10/25/2019] [Accepted: 12/06/2019] [Indexed: 01/01/2023]
Abstract
This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty acid, soluble dietary fiber and organic acids of fermented coix seed were significantly (p < 0.05) increased than those of non-fermented coix seed. The fermented coix seed exhibiting a special flavor, due to the production of acids, the decreased level of aldehydes and ketones, and the increased level of alcohols in the volatile compounds, whereas the amount of hazardous substance 2-pentylfuran was reduced and natural antiseptic hexanoic acid was produced. The increased viscosity together with the larger particle size and the reduced absolute ζ potential contribute to the stability of the fermented coix seed paste system. Therefore, fermentation with L. plantarum NCU137 could improve the nutritional, sensory and stability properties of coix seed.
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Affiliation(s)
- Hongmei Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shengkun Xia
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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26
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Cassani L, Gomez-Zavaglia A, Simal-Gandara J. Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract. Food Res Int 2020; 129:108852. [DOI: 10.1016/j.foodres.2019.108852] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 02/08/2023]
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27
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Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks. SUSTAINABILITY 2019. [DOI: 10.3390/su11216093] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.
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28
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Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits. Food Chem Toxicol 2019; 131:110541. [DOI: 10.1016/j.fct.2019.05.049] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/19/2019] [Accepted: 05/27/2019] [Indexed: 12/18/2022]
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29
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Duru KC, Kovaleva E, Danilova I, Belousova A. Production and assessment of novel probiotic fermented oat flour enriched with isoflavones. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.102] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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30
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Lee SM, Hwang YR, Kim MS, Chung MS, Kim YS. Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria. Molecules 2019; 24:molecules24061183. [PMID: 30917562 PMCID: PMC6471338 DOI: 10.3390/molecules24061183] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/12/2019] [Accepted: 03/24/2019] [Indexed: 11/16/2022] Open
Abstract
The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.
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Affiliation(s)
- Sang Mi Lee
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Young Rim Hwang
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju 363-954, Korea.
| | - Myung Sub Chung
- Department of Food Science and Technology, Chung Ang University, 4726 Seodongdae-ro, Daeduk-myun, Ansung, Gyungki-do 17546, Korea.
| | - Young-Suk Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, Korea.
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31
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Khaneghah AM, Fakhri Y. Probiotics and Prebiotics as Functional Foods: State of the Art. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180416120241] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Foods, besides their nutritional value, are used to be as a tool in maintaining of physical
and mental well-being and prevent disease. Based on the definition of Functional foods as foods,
which may offer health benefits beyond basic nutrition, functional foods, are categorized as foods,
not medicine. Among the last decades, the growing market for functional foods, representing both
opportunities and challenges to food producers as well academic sections to cover such demand and
furthermore conquer the acceptance of consumer. In this article, an overview regarding the probiotics
as well as prebiotics as outstanding components of functional foods, compatibility and their use in
food products have been reviewed.
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Affiliation(s)
- Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, CEP: 13083-862 Campinas, Sao Paulo, Brazil
| | - Yadolah Fakhri
- Department of Environmental Health Engineering, Student Research Committee, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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32
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Wu H, Rui X, Li W, Xiao Y, Zhou J, Dong M. Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation. Food Funct 2018; 9:2270-2281. [PMID: 29560488 DOI: 10.1039/c7fo01578j] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
This study explored a novel strategy to develop solid-state whole-grain oats as a novel carrier of lactic acid bacteria and a nutraceutical supplement rich in ACE inhibitory peptides. Oats were fermented by Lactobacillus plantarum B1-6, Rhizopus oryzae, or a combination of L. plantarum B1-6 and R. oryzae. L. plantarum showed a much better growth performance in oats when it was combined with R. oryzae than when it was cultured alone, as evidenced by an increase in viable cell count to 9.70 log cfu g-1 after 72 h of fermentation. The coinoculated fermented oats (CFO) and the R. oryzae-fermented oats (RFO) were then selected for investigations on protein hydrolysis and on the functional properties of the released bioactive peptides. The results showed that the soluble protein contents changed from 7.05 mg g-1 to 14.43 and 10.21 mg g-1 for CFO and RFO, respectively. However, the degree of hydrolysis and the content of peptides with molecular masses less than 10 000 Da indicated that the CFO proteins can be degraded to a greater degree. As analyzed by electrophoresis and reversed-phase high-performance liquid chromatography, the protein and peptide profiles of CFO and RFO demonstrated that the proteins from CFO were more obviously hydrolyzed and more small peptides were obtained. In addition, both CFO and RFO presented higher ACE inhibitory activities than unfermented oats, whereas the protein extracts from CFO exerted a lower IC50 value of 0.42 mg protein per mL compared with the protein extracts from the other samples. This research has broadened our knowledge on the development of whole-grain oat products as a probiotic carrier and on the difference between mixed solid-state fermentation (SSF) and fungi SSF in terms of protein degradation and the capacity to release ACE inhibitory peptides. Our approach could be used to obtain probiotic food products and probably to develop oats as a potential therapeutic ingredient targeting hypertension.
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Affiliation(s)
- Han Wu
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China. and Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No.50 Zhongling Street, Nanjing, Jiangsu Province, P. R. China
| | - Xin Rui
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
| | - Wei Li
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
| | - Yu Xiao
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
| | - Jianzhong Zhou
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China. and Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No.50 Zhongling Street, Nanjing, Jiangsu Province, P. R. China
| | - Mingsheng Dong
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
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Lu J, Shan L, Xie Y, Min F, Gao J, Guo L, Ren C, Yuan J, Gilissen L, Chen H. Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13902] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Jun Lu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Lingke Shan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Yiting Xie
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Fangfang Min
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
| | - Laichun Guo
- Baicheng Academy of Agricultural Science; Baicheng 137000 China
| | - Changzhong Ren
- Baicheng Academy of Agricultural Science; Baicheng 137000 China
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Luud Gilissen
- Plant Research international; Wageningen University & Research Centre; Wageningen 6700 AA The Netherlands
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
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Oats as a matrix of choice for developing fermented functional beverages. Journal of Food Science and Technology 2018; 55:2351-2360. [PMID: 30042549 DOI: 10.1007/s13197-018-3186-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/08/2017] [Accepted: 04/23/2018] [Indexed: 12/27/2022]
Abstract
Development of oat-based fermented beverages started in Europe in the past 30 years with the rise of the functional foods market. It is based on the increasing consumer demand for health drinks and value added foods and on the scientific insights on the nutrition composition of oats. The main health effects of oats are attributed to their high β-glucan content, which is proved to lower blood cholesterol and the intestinal absorption of glucose thus preventing diseases like cardiovascular injury, dyslipidemia, hypertension, inflammatory state and diabetes type 2. Another important role of β- glucan is its prebiotic function in the gastrointestinal tract, supporting the growth of beneficial microbial groups. The slowly digestible fraction of oat starch has a functional role as it moderates the glycaemic response. Oats are also a valuable source of highquality proteins, unsaturated lipids and antioxidants. In addition, oats are appropriate for people suffering from celiac disease because they do not contain gluten. Oat grain processing involves several steps, including thermal processes aiming to prevent oat products from rapid enzymatic deterioration and ensure storage stability. Oat drinks are formulated through processing oat with a liquid ingredient. Further, this matrix is inoculated with lactic acid bacteria to produce a fermented beverage. In some, drinks, probiotic lactic acid bacteria were used to increase product functional value. Thus, the ancient concept of cereal-based fermented foods is implemented into development of new functional oat-based fermented beverages and several products are already marketed in Europe as healthy, fast and convenient supplementary foods.
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Lorusso A, Coda R, Montemurro M, Rizzello CG. Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages. Foods 2018; 7:E51. [PMID: 29614769 PMCID: PMC5920416 DOI: 10.3390/foods7040051] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 03/15/2018] [Accepted: 03/28/2018] [Indexed: 02/07/2023] Open
Abstract
This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when L. rhamnosus SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with W. confusa, while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application.
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Affiliation(s)
- Anna Lorusso
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", 70126 Bari, Italy.
| | - Rossana Coda
- Department of Food and Nutrition, Helsinki Institute of Sustainability Science, University of Helsinki, 00100 Helsinki, Finland.
| | - Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", 70126 Bari, Italy.
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", 70126 Bari, Italy.
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36
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Bhalerao PP, Chaudhari NS, Muley AB, Talib MI, Parate VR, Kudake DC. Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.1.19] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The utilization of ragi flour for noodles preparation can be ideal due to its higher dietary fiber and essential minerals content. Therefore, the current work was focused to prepare high nutrients noodles by supplementing ragi flour in wheat flour at 10, 20, 30, and 40% levels. The fortified uncooked noodles showed an increase in steady diameter from 1.23+0.03mm to 2.33±0.06mm with a gradual decrease in lightness and whiteness index from 45.46±1.23 to 32.38±1.27 and 43.07±1.06% to 31.09±1.14%, with respective increase of ragi flour. The moisture content of uncooked noodles decreased steadily, while minor changes were observed in fat and ash content. Significant increase in protein (1.06 to 1.25 folds) and crude fiber content (1.64 to 3.62 folds) was noticed in ragi flour noodles in correlation to the control, respectively. The ragi flour fortified noodles not only had a prominent DPPH and ABTS radical scavenging activity but also increased phenolics content. The sensory studies depicted that a maximum of 20% ragi flour can be integrated in the noodles to attain desired overall acceptability and that was further verified by t-test at significance level p 0.05.
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Affiliation(s)
- Prasanna P. Bhalerao
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Nikita S. Chaudhari
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Abhijeet B. Muley
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Mohammed I. Talib
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Vishal R. Parate
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Dnyaneshwar C. Kudake
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
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Giri SS, Sen SS, Saha S, Sukumaran V, Park SC. Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage. Front Microbiol 2018; 9:473. [PMID: 29593702 PMCID: PMC5861207 DOI: 10.3389/fmicb.2018.00473] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Accepted: 02/28/2018] [Indexed: 12/25/2022] Open
Abstract
This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-based fermented beverage "bhaati jaanr" and to evaluate their role during preparation of the beverage. Among various isolates, Lactobacillus plantarum strain L7 exhibited satisfactory in vitro probiotic characteristics such as acid resistance and bile tolerance, cell surface hydrophobicity, auto-aggregation, antibiotic susceptibility, and antimicrobial activities. Therefore, performance of L7 as a starter culture in rice fermentation was determined during a 6-day rice fermentation study. L. plantarum L7 decreased the pH, associated with an increase in total titratable acidity and organic acid production up to the 4th day of fermentation. The highest concentrations of succinic acid (0.37 mg/g), lactic acid (4.95 mg/g), and acetic acid (0.36 mg/g) were recorded on the 3rd, 4th, and 5th days of fermentation, respectively. Saccharifying (148.13 μg/min g-1) and liquefying (89.47 μg/min g-1) activities were the highest on days 3 and 2, respectively, and thereafter, they decreased. Phytase activity and the cleavage of free minerals (sodium, calcium, magnesium, manganese, and ferrous) increased up to days 3-4. The concentration of various accumulated malto-oligosaccharides (glucose, fructose, maltotriose, and maltoterose) was noted to be the maximum on days 4 and 5. Furthermore, gas chromatography-mass spectrometry analysis indicated the presence of various volatile compounds. The fermented material also exhibited 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity. Therefore, the probiotic, L. plantarum L7, has a significant role in the fermentation of this beverage and enhances its functional properties.
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Affiliation(s)
- Sib Sankar Giri
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South Korea
| | - Shib Sankar Sen
- Molecular Parasitology Laboratory, School of Life Sciences, Jawaharlal Nehru University, New Delhi, India
| | - Subrata Saha
- Department of Mathematics, Institute of Engineering and Management, Kolkata, India
| | - Venkatachalam Sukumaran
- Department of Zoology, Kundavai Nachiyar Government Arts College for Women (Autonomous), Thanjavur, India
| | - Se Chang Park
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, South Korea
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38
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Kwaw E, Ma Y, Tchabo W, Apaliya MT, Wu M, Sackey AS, Xiao L, Tahir HE. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chem 2018; 250:148-154. [PMID: 29412905 DOI: 10.1016/j.foodchem.2018.01.009] [Citation(s) in RCA: 207] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 12/30/2017] [Accepted: 01/01/2018] [Indexed: 01/08/2023]
Abstract
This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic acid fermentation impacted on the color of the juice. Moreover, the study demonstrated that LABs impacted on the phenolic profile of the juice. Syringic acid, cyanidin-3-O-rutinoside and quercetin were the predominant phenolic acid, anthocyanin and flavonol respectively in the lactic-acid-fermented mulberry juice. The degree of radical scavenging activity was species-specific with the L. plantarum fermented juice having the highest radical scavenging activities. The correlation analysis demonstrated that flavonols and anthocyanins were mostly responsible for the increased in 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity while phenolic acids and flavonols were responsible for 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power capacity of the fermented juice.
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Affiliation(s)
- Emmanuel Kwaw
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; School of Applied Sciences and Arts, Cape Coast Technical University, P. O. Box AD50, Cape Coast, Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China.
| | - William Tchabo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Maurice Tibiru Apaliya
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Meng Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Augustina Sackle Sackey
- School of Applied Sciences and Arts, Cape Coast Technical University, P. O. Box AD50, Cape Coast, Ghana
| | - Lulu Xiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Haroon Elrasheid Tahir
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
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39
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Economical Lactic Acid Production and Optimization Strategies. Fungal Biol 2018. [DOI: 10.1007/978-3-319-90379-8_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Gupta M, Bajaj BK. Development of fermented oat flour beverage as a potential probiotic vehicle. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.08.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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41
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Zhao H, Vegi A, Wolf-Hall C. Screening of Lactic Acid Bacteria for Anti-Fusarium Activity and Optimization of Incubation Conditions. J Food Prot 2017; 80:1648-1656. [PMID: 28853625 DOI: 10.4315/0362-028x.jfp-17-100] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Anti-Fusarium activities of lactic acid bacteria (LAB) Lactobacillus plantarum 299V, L. plantarum NRRL-4496, and Lactobacillus rhamnosus VT1 were determined by a microdilution assay developed in this study against Fusarium graminearum 08/RG/BF/51. A cell-free Lactobacillus culture supernatant (CFLCS) of L. rhamnosus VT1 had the highest anti-Fusarium activity. Response surface methodology was used to optimize the incubation conditions for production of CFLCS. A Box-Behnken factorial design was used to investigate the effects of incubation time, shaking speed, and incubation temperature on the inhibition rate of CFLCS. A model equation was generated to predict the inhibition rate of CFLCS under various incubation conditions. A low probability value (0.0012) and associated F value of 25.10 suggested that the model was highly significant. A high R2 value (0.978) indicated a very satisfactory model performance. Response surface methodology analysis suggested that an incubation temperature at 34°C, a shaking speed at 170 rpm, and an incubation time of 55 h were the best combination for production of CFLCS from L. rhamnosus VT1. Under these incubation conditions, a 10% L. rhamnosus VT1 CFLCS solution was predicted to inhibit the growth of F. graminearum by 75.6% in vitro and inhibited 83.7% of the growth in the validation experiment. Thus, the CFLCS of L. rhamnosus VT1 was an effective anti-Fusarium mixture.
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Affiliation(s)
- Hui Zhao
- 1 Great Plains Institute of Food Safety, North Dakota State University, Fargo, North Dakota 58105, USA
| | - Anuradha Vegi
- 1 Great Plains Institute of Food Safety, North Dakota State University, Fargo, North Dakota 58105, USA.,2 Department of Plant Sciences, Cereal and Food Science Program, North Dakota State University, Fargo, North Dakota 58105, USA
| | - Charlene Wolf-Hall
- 1 Great Plains Institute of Food Safety, North Dakota State University, Fargo, North Dakota 58105, USA.,3 Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58105, USA (ORCID: http://orcid.org/0000-0001-9560-9748 [H.Z.])
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42
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Feng Y, Zhang M, Mujumdar AS, Gao Z. Recent research process of fermented plant extract: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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43
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Costa KKFD, Soares Júnior MS, Rosa SIR, Caliari M, Pimentel TC. Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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44
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Ahuja KK, Singh AK, Bala K, Arora S, Sabikhi L. Optimisation of the formulation for barley-milk composite-based fermented drink. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12328] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Kunal Kumar Ahuja
- Dairy Technology Department; Dairy Science College; Kamdhenu University; Amreli Gujarat 365601 India
| | - Ashish Kumar Singh
- Dairy Technology Division; National Dairy Research Institute; Karnal 132 001 India
| | - Kiran Bala
- Dairy Technology Division; National Dairy Research Institute; Karnal 132 001 India
| | - Sumit Arora
- Dairy Chemistry Division; National Dairy Research Institute; Karnal 132001 India
| | - Latha Sabikhi
- Dairy Technology Division; National Dairy Research Institute; Karnal 132 001 India
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45
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Lee SM, Oh J, Hurh BS, Jeong GH, Shin YK, Kim YS. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation. J Food Sci 2016; 81:C2915-C2922. [PMID: 27925257 DOI: 10.1111/1750-3841.13547] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 09/26/2016] [Accepted: 10/03/2016] [Indexed: 12/20/2022]
Abstract
This study investigated the profiles of volatile compounds produced by Lactobacillus paracasei during oat fermentation using gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction method. A total of 60 compounds, including acids, alcohols, aldehydes, esters, furan derivatives, hydrocarbons, ketones, sulfur-containing compounds, terpenes, and other compounds, were identified in fermented oat. Lipid oxidation products such as 2-pentylfuran, 1-octen-3-ol, hexanal, and nonanal were found to be the main contributors to oat samples fermented by L. paracasei with the level of 2-pentylfuran being the highest. In addition, the contents of ketones, alcohols, acids, and furan derivatives in the oat samples consistently increased with the fermentation time. On the other hand, the contents of degradation products of amino acids, such as 3-methylbutanal, benzaldehyde, acetophenone, dimethyl sulfide, and dimethyl disulfide, decreased in oat samples during fermentation. Principal component analysis (PCA) was applied to discriminate the fermented oat samples according to different fermentation times. The fermented oats were clearly differentiated on PCA plots. The initial fermentation stage was mainly affected by aldehydes, whereas the later samples of fermented oats were strongly associated with acids, alcohols, furan derivatives, and ketones. The application of PCA to data of the volatile profiles revealed that the oat samples fermented by L. paracasei could be distinguished according to fermentation time.
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Affiliation(s)
- Sang Mi Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Jieun Oh
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Byung-Serk Hurh
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Gwi-Hwa Jeong
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Keum Shin
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Suk Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
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46
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Ludena Urquizo FE, García Torres SM, Tolonen T, Jaakkola M, Pena-Niebuhr MG, von Wright A, Repo-Carrasco-Valencia R, Korhonen H, Plumed-Ferrer C. Development of a fermented quinoa-based beverage. Food Sci Nutr 2016; 5:602-608. [PMID: 28572947 PMCID: PMC5448362 DOI: 10.1002/fsn3.436] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 09/15/2016] [Accepted: 09/25/2016] [Indexed: 11/27/2022] Open
Abstract
Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro‐ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type‐2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa‐based beverage was developed. Two quinoa varieties (Rosada de Huancayo and Pasankalla) were studied. The fermentation process, viscosity, acidity, and metabolic activity during the preparation and storage of the drink were monitored, as well as the preliminary organoleptic acceptability of the product. The drink had viable and stable microbiota during the storage time and the fermentation proved to be mostly homolactic. Both quinoa varieties were suitable as base for fermented products; Pasankalla, however, has the advantage due to higher protein content, lower saponin concentration, and lower loss of viscosity during the fermentation process. These results suggest that the differences between quinoa varieties may have substantial effects on food processes and on the properties of final products. This is a factor that should be taken into account when planning novel products based on this grain.
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Affiliation(s)
- Fanny Emma Ludena Urquizo
- Food Biotechnology Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio Finland.,Department of Food Technology Faculty of Food Engineering La Molina Agrarian University Lima Peru
| | - Silvia Melissa García Torres
- Food Biotechnology Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio Finland.,Department of Food Technology Faculty of Food Engineering La Molina Agrarian University Lima Peru
| | | | | | - Maria Grazzia Pena-Niebuhr
- Food Biotechnology Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio Finland.,Department of Food Technology Faculty of Food Engineering La Molina Agrarian University Lima Peru
| | - Atte von Wright
- Food Biotechnology Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio Finland
| | | | - Hannu Korhonen
- Green Technology LUKE Natural Resources Institute Finland Jokioinen Finland
| | - Carme Plumed-Ferrer
- Food Biotechnology Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio Finland
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47
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Peyer LC, Zannini E, Arendt EK. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.009] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Singh AK, Rehal J, Kaur A, Jyot G. Enhancement of attributes of cereals by germination and fermentation: a review. Crit Rev Food Sci Nutr 2016; 55:1575-89. [PMID: 24915317 DOI: 10.1080/10408398.2012.706661] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.
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Affiliation(s)
- A K Singh
- a Department of Processing and Food Engineering , Punjab Agricultural University , Ludhiana 141004 , India
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49
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Russo P, de Chiara MLV, Capozzi V, Arena MP, Amodio ML, Rascón A, Dueñas MT, López P, Spano G. Lactobacillus plantarum strains for multifunctional oat-based foods. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.040] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Waters DM, Mauch A, Coffey A, Arendt EK, Zannini E. Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review. Crit Rev Food Sci Nutr 2016; 55:503-20. [PMID: 24915367 DOI: 10.1080/10408398.2012.660251] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
In this review, we aim to describe the mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages. LAB fermentation is a safe, economical, and traditional method of food preservation foremost, as well as having the additional benefits of flavor, texture, and nutrition amelioration. Additionally, LAB fermentation in known to render cereal-based foods and beverages safe, in a chemical-free, consumer-friendly manner, from an antinutrient and toxigenic perspective. Huge market opportunities and potential exist for food manufacturers who can provide the ideal functional beverage fulfilling consumer needs. Newly developed fermented cereal-based beverages must address markets globally including, high-nutrition markets (developing countries), lifestyle choice consumers (vegetarian, vegan, low-fat, low-salt, low-calorie), food-related non-communicable disease sufferers (cardiovascular disease, diabetes), and green label consumers (Western countries). To fulfil these recommendations, a suitable LAB starter culture and cereal-based raw materials must be developed. These strains would be suitable for the biopreservation of cereal beverages and, ideally, would be highly antifungal, anti-mycotoxigenic, mycotoxin-binding and proteolytic (neutralize toxic peptides and release flavor-contributing amino acids) with an ability to ferment cereals, whilst synthesizing oligosaccharides, thus presenting a major opportunity for the development of safe cereal-based prebiotic functional beverages to compete with and replace the existing dairy versions.
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Affiliation(s)
- Deborah M Waters
- a School of Food and Nutritional Sciences , University College Cork , Ireland
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