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Elhalis H, Chin XH, Chow Y. Soybean fermentation: Microbial ecology and starter culture technology. Crit Rev Food Sci Nutr 2024; 64:7648-7670. [PMID: 36916137 DOI: 10.1080/10408398.2023.2188951] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional ways are still used to conduct the fermentation processes, which, depending on the fermented products, might take a few days or even years to complete. Diverse microorganisms were detected during fermentation in various processes with Bacillus species or filamentous fungi being the two main dominant functional groups. Microbial activities were essential to increase the bean's digestibility, nutritional value, and sensory quality, as well as lower its antinutritive factors. The scientific understanding of fermentation microbial communities, their enzymes, and their metabolic activities, however, still requires further development. The use of a starter culture is crucial, to control the fermentation process and ensure product consistency. A broad understanding of the spontaneous fermentation ecology, biochemistry, and the current starter culture technology is essential to facilitate further improvement and meet the needs of the current extending and sustainable economy. This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future starter culture design in soybean fermentation.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Nanos, Singapore, Singapore
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2
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs. Front Microbiol 2023; 14:1267227. [PMID: 37860141 PMCID: PMC10582269 DOI: 10.3389/fmicb.2023.1267227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Accepted: 09/19/2023] [Indexed: 10/21/2023] Open
Abstract
Despite the advancements made in improving the quality of plant-based meat substitutes, more work needs to be done to match the texture, appearance, and flavor of real meat. This review aims to cover the sensory quality constraints of plant-based meat analogs and provides fermentation as a sustainable approach to push these boundaries. Plant-based meat analogs have been observed to have weak and soft textural quality, poor mouth feel, an unstable color, and unpleasant and beany flavors in some cases, necessitating the search for efficient novel technologies. A wide range of microorganisms, including bacteria such as Lactobacillus acidophilus and Lactiplantibacillus plantarum, as well as fungi like Fusarium venenatum and Neurospora intermedia, have improved the product texture to mimic fibrous meat structures. Additionally, the chewiness and hardness of the resulting meat analogs have been further improved through the use of Bacillus subtilis. However, excessive fermentation may result in a decrease in the final product's firmness and produce a slimy texture. Similarly, several microbial metabolites can mimic the color and flavor of meat, with some concerns. It appears that fermentation is a promising approach to modulating the sensory profiles of plant-derived meat ingredients without adverse consequences. In addition, the technology of starter cultures can be optimized and introduced as a new strategy to enhance the organoleptic properties of plant-based meat while still meeting the needs of an expanding and sustainable economy.
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Affiliation(s)
- Hosam Elhalis
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, NSW, Australia
| | - Xin Yi See
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Raffael Osen
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xin Hui Chin
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
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3
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Elhalis H, See XY, Osen R, Chin XH, Chow Y. Significance of Fermentation in Plant-Based Meat Analogs: A Critical Review of Nutrition, and Safety-Related Aspects. Foods 2023; 12:3222. [PMID: 37685155 PMCID: PMC10486689 DOI: 10.3390/foods12173222] [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: 07/24/2023] [Revised: 08/23/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Plant-based meat analogs have been shown to cause less harm for both human health and the environment compared to real meat, especially processed meat. However, the intense pressure to enhance the sensory qualities of plant-based meat alternatives has caused their nutritional and safety aspects to be overlooked. This paper reviews our current understanding of the nutrition and safety behind plant-based meat alternatives, proposing fermentation as a potential way of overcoming limitations in these aspects. Plant protein blends, fortification, and preservatives have been the main methods for enhancing the nutritional content and stability of plant-based meat alternatives, but concerns that include safety, nutrient deficiencies, low digestibility, high allergenicity, and high costs have been raised in their use. Fermentation with microorganisms such as Bacillus subtilis, Lactiplantibacillus plantarum, Neurospora intermedia, and Rhizopus oryzae improves digestibility and reduces allergenicity and antinutritive factors more effectively. At the same time, microbial metabolites can boost the final product's safety, nutrition, and sensory quality, although some concerns regarding their toxicity remain. Designing a single starter culture or microbial consortium for plant-based meat alternatives can be a novel solution for advancing the health benefits of the final product while still fulfilling the demands of an expanding and sustainable economy.
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Affiliation(s)
| | | | | | | | - Yvonne Chow
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Nanos, Singapore 138669, Singapore; (H.E.); (X.Y.S.); (R.O.); (X.H.C.)
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4
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Xie H, Zeng F, Guo Y, Peng L, Luo X, Yang C. Effect of Tea Seed Oil on In Vitro Rumen Fermentation, Nutrient Degradability, and Microbial Profile in Water Buffalo. Microorganisms 2023; 11:1981. [PMID: 37630540 PMCID: PMC10459483 DOI: 10.3390/microorganisms11081981] [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: 07/06/2023] [Revised: 07/23/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
Tea seed oil (TSO) was investigated for its effects on rumen fermentation and in vitro parameters of bacterial communities in water buffalo diets containing Siraitia grosvenorii and soybean residues. TSO was added at rates of 0% (control group (CT)), 0.5% (T1), 1% (T2), and 2% (T3) of the in vitro fermentation substrate weight (dry matter (DM) basis). T2 and T3 had significantly lower acetate and total volatile fatty acid contents but a significantly higher microbial crude protein content than CT. The lowest NH3-N content was observed in T1 and T2. Treatment significantly increased DM digestibility, with the highest percentage observed in T2. T2 showed significantly higher crude protein digestibility than CT. TSO supplementation significantly increased the C18:2n6c, C18:2 trans-10, cis-12, and C20:4n6 concentrations compared to those in CT. The total number of bacteria was significantly lower in T2 than in CT. TSO supplementation decreased the total bacteria, fungi, and methanogen populations but increased rumen microorganism diversity and richness. In conclusion, TSO can regulate the number and flora of rumen microorganisms through antimicrobial activity, thereby affecting rumen fermentation patterns, reducing methane production, and improving nutrient digestibility, and an optimal supplementation rate appears to be achieved with 1% TSO (DM basis).
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Affiliation(s)
| | | | | | | | | | - Chengjian Yang
- Guangxi Key Laboratory of Buffalo Genetics, Reproduction and Breeding, Guangxi Buffalo Research Institute, Nanning 530001, China; (H.X.); (F.Z.); (Y.G.); (L.P.); (X.L.)
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5
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Asghar A, Afzaal M, Saeed F, Ahmed A, Ateeq H, Shah YA, Islam F, Hussain M, Akram N, Shah MA. Valorization and food applications of okara (soybean residue): A concurrent review. Food Sci Nutr 2023; 11:3631-3640. [PMID: 37457185 PMCID: PMC10345676 DOI: 10.1002/fsn3.3363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. Okara is a major residue produced as result of soybean processing and has a rich nutritional profile. The nutritional profile of okara is affected by the processing conditions, variety, pre-treatment, post-production treatments, and processing techniques. Owing to the high fibers, lipids, proteins, and bioactive components, it is being used as an essential industrial ingredient in various food processing industries. The prebiotic potential and nutritional profile can be increased by various techniques, that is, enzymatic, chemical, biotransformation, high-pressure microfludization, and fermentation. The prebiotic potential of okara makes it suitable as a therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara.
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Affiliation(s)
- Aasma Asghar
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Fakhar Islam
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muzzamal Hussain
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Noor Akram
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Mohd Asif Shah
- Department of EconomicsKebri Dehar UniversityJigjigaEthiopia
- Division of Research and DevelopmentLovely Professional UniversityPhagwaraIndia
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6
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Xiang L, Zhu W, Jiang B, Chen J, Zhou L, Zhong F. Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein. Food Chem 2023; 402:134275. [DOI: 10.1016/j.foodchem.2022.134275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/12/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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7
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Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Li P, Hu Y, Li Y, Bao Y, Wang X, Piao C. Co‐production of Nattokinase and
α
‐Amylase
from
Bacillus natto
Fermentation Using Okara. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pengcheng Li
- College of Food Science and Technology Jilin Agricultural University, Changchun Jilin China
| | - Yang Hu
- College of Food Science and Technology Jilin Agricultural University, Changchun Jilin China
| | - Yunbo Li
- College of Food Science and Technology Jilin Agricultural University, Changchun Jilin China
| | - Yue Bao
- College of Food Science and Technology Jilin Agricultural University, Changchun Jilin China
| | - Xiujuan Wang
- College of Food Science and Technology Jilin Agricultural University, Changchun Jilin China
| | - Chunhong Piao
- College of Food Science and Technology Jilin Agricultural University, Changchun Jilin China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin China
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9
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Zhang L, Yue Y, Wang X, Dai W, Piao C, Yu H. Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue). Bioprocess Biosyst Eng 2022; 45:1111-1123. [PMID: 35179639 DOI: 10.1007/s00449-022-02702-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 01/28/2022] [Indexed: 12/27/2022]
Abstract
γ-Aminobutyric acid (GABA) is a non-protein amino acid with a variety of physiological functions. Recently, yeast Kluyveromyces marxianus strains involved in the catabolism and anabolism of GABA can be used as a microbial platform for GABA production. Okara, rich in nutrients, can be used as a low-cost fermentation substrate for the production of functional materials. This study first proved the advantages of the okara medium to produce GABA by K. marxianus C21 when L-glutamate (L-Glu) or monosodium glutamate (MSG) is the substrate. The highest production of GABA was obtained with 4.31 g/L at optimization condition of culture temperature 35 °C, fermentation time 60 h, and initial pH 4.0. Furthermore, adding peptone significantly increased the GABA production while glucose and vitamin B6 had no positive impact on GABA production. This research provided a powerful new strategy of GABA production by K. marxianus C21 fermentation and is expected to be widely utilized in the functional foods industry to increase GABA content for consumers as a daily supplement as suggested.
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Affiliation(s)
- Lei Zhang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Yang Yue
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China.
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin, China.
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun, 130118, Jilin, China.
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118, Jilin, China.
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10
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Somboonchai T, Foiklang S, Panatuk J, Cherdthong A, Laorodphan N, Wanapat M, Yammuen-Art S, Kang S. Replacement of soybean meal by red yeast fermented tofu waste on feed intake, growth performance, carcass characteristics, and meat quality in Thai Brahman crossbred beef cattle. Trop Anim Health Prod 2022; 54:133. [PMID: 35260918 DOI: 10.1007/s11250-022-03127-5] [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: 10/02/2021] [Accepted: 02/24/2022] [Indexed: 10/18/2022]
Abstract
This study aimed to determine the effect of replacing soybean meal (SBM) by red yeast fermented tofu waste (RYFTO) on feed intake, growth performance, carcass characteristics, and meat quality in Brahman crossbred beef cattle. A total of 12 cattle (1.5-2 years old and 275.0 ± 6.1 kg of initial body weight) were randomly allotted to three dietary treatments in completely randomized design. There were three dietary treatments as following: Control (SBM), 50%replacing SBM by red yeast fermented tofu waste (RYFTO50), and 100% replacing SBM by red yeast fermented tofu waste (RYFTO100) in concentrate diet raised for 60 days. Rice straw was used as roughage source and fed ad libitum. The results found that cattle received the diet with replacing SBM by RYFTO both RYFTO50 and RYFTO100 group affect roughage intake, total dry matter intake, and ADG (P < 0.05) except the digestibility and FCR (P > 0.05). The feed cost of roughage, concentrate, and total feed cost were lowest in RYFTO100 group when compared to the control (P < 0.05). Blood urea nitrogen was deducted when cattle received RYFTO100 when compared to the control and RYFTO50 (P < 0.05). However, the carcass characteristics and meat quality were similar among treatments (P > 0.05). In conclusion, the 100% replacing SBM by RYFTO in concentrate diet affect roughage intake and ADG without negative effect on concentrate intakes, digestibility, carcasses and meat quality. Therefore, RYFTO could be used as a protein source for partial replacement of SBM in the, concentrate diet at 50% which can lower feed cost. This study suggested that the further study should be conducted for longer period to gain the benefits of carotene in red yeast on carcass and meat quality.
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Affiliation(s)
- Tidalak Somboonchai
- Faculty of Animal Science and Technology, Maejo University, Chiang Mai, 50290, Thailand
| | - Suban Foiklang
- Faculty of Animal Science and Technology, Maejo University, Chiang Mai, 50290, Thailand.
| | - Jurakorn Panatuk
- Faculty of Animal Science and Technology, Maejo University, Chiang Mai, 50290, Thailand
| | - Anusorn Cherdthong
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Narakamol Laorodphan
- Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Phisanulok, 65000, Thailand
| | - Metha Wanapat
- Tropical Feed Resources Research and Development Center (TROFREC), Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Saowaluck Yammuen-Art
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand
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11
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Xiao X, Li J, Xiong H, Tui W, Zhu Y, Zhang J. Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder. Front Nutr 2022; 8:794355. [PMID: 35223935 PMCID: PMC8867180 DOI: 10.3389/fnut.2021.794355] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 12/29/2021] [Indexed: 11/14/2022] Open
Abstract
In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Hao Xiong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wenxuan Tui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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12
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Wang Z, Gao T, He Z, Zeng M, Qin F, Chen J. Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112941] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Heng X, Chen H, Lu C, Feng T, Li K, Gao E. Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112626] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Wang X, Chen Y, Wang Y, Dai W, Piao C, Yu H. Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara. Food Sci Biotechnol 2021; 30:1675-1684. [PMID: 34925942 DOI: 10.1007/s10068-021-01003-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/27/2021] [Accepted: 10/31/2021] [Indexed: 11/28/2022] Open
Abstract
Lipoxygenase-based and lipoxygenase-deficient okara were modified by Kluyveromyces marxianus fermentation, then adding modified okara back to the corresponding soymilk to prepare soy yogurt. The physicochemical properties, texture, and volatile components of soy yogurt were characterized. The results showed that okara modified by Kluyveromyces marxianus fermentation was rich in soluable dietary fiber and was imparted better water-holding capacity, swelling capacity, and oil-holding capacity. The soy yogurt with the modified okara was greatly enhanced in its appearance, texture and was relatively stable during storage. Moreover, lipoxygenase-based soy yogurt had a unique soybean flavor while lipoxygenase-deficient soy yogurt had a slight beany flavor and soybean flavor. This article guides a bio-modified method for okara and provides a theoretical basis for the further development and application of soy yogurt with high dietary fiber as well as lipoxygenase-deficient soy yogurt. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-01003-w.
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Affiliation(s)
- Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Yue Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,Jilin Green Food Engineering Research Institute, Changchun, 130000 Jilin Province China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
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15
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Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber. Foods 2021; 10:foods10122982. [PMID: 34945533 PMCID: PMC8700857 DOI: 10.3390/foods10122982] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/11/2021] [Accepted: 11/29/2021] [Indexed: 01/10/2023] Open
Abstract
Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products.
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16
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Amaro Bittencourt G, Porto de Souza Vandenberghe L, Valladares-Diestra K, Wedderhoff Herrmann L, Fátima Murawski de Mello A, Sarmiento Vásquez Z, Grace Karp S, Ricardo Soccol C. Soybean hulls as carbohydrate feedstock for medium to high-value biomolecule production in biorefineries: A review. BIORESOURCE TECHNOLOGY 2021; 339:125594. [PMID: 34311407 DOI: 10.1016/j.biortech.2021.125594] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
Soybean is one of the major world crops, with an annual production of 359 million tons. Each ton of processed soybean generates 50-80 kg of soybean hulls (SHs), representing 5-8% of the whole seed. Due to environmental concerns and great economic potential, the search of SHs re-use solutions are deeply discussed. The lignocellulosic composition of SHs has attracted the attention of the scientific and productive sector. Recently, some studies have reported the use of SHs in the production of medium to high value-added molecules, with potential applications in food and feed, agriculture, bioenergy, and other segments. This review presents biotechnological approaches and processes for the management and exploitation of SHs, including pre-treatment methods and fermentation techniques, for the production of different biomolecules. Great potentialities and innovations were found concerning SH exploration and valorisation of the soybean chain under a biorefinery and circular bioeconomy optic.
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Affiliation(s)
- Gustavo Amaro Bittencourt
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil.
| | - Kim Valladares-Diestra
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Leonardo Wedderhoff Herrmann
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Ariane Fátima Murawski de Mello
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Zulma Sarmiento Vásquez
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Susan Grace Karp
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Federal University of Paraná, Department of Bioprocess Engineering and Biotechnology, Centro Politécnico, 81531-980 Curitiba, Paraná, Brazil
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Feng JY, Wang R, Thakur K, Ni ZJ, Zhu YY, Hu F, Zhang JG, Wei ZJ. Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115306] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.
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Cano y Postigo LO, Jacobo-Velázquez DA, Guajardo-Flores D, Garcia Amezquita LE, García-Cayuela T. Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100926] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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Privatti RT, Rodrigues CEDC. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rafaela Torrezan Privatti
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
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22
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Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106188] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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23
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Swallah MS, Fan H, Wang S, Yu H, Piao C. Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions. Molecules 2021; 26:E326. [PMID: 33440603 PMCID: PMC7826621 DOI: 10.3390/molecules26020326] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/30/2020] [Accepted: 01/03/2021] [Indexed: 02/07/2023] Open
Abstract
Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.
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Affiliation(s)
- Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
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Cai Y, Huang L, Tao X, Su J, Chen B, Zhao M, Zhao Q, Van der Meeren P. Adjustment of the structural and functional properties of okara protein by acid precipitation. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100677] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus. Journal of Food Science and Technology 2020; 58:366-376. [PMID: 33505081 DOI: 10.1007/s13197-020-04550-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2020] [Accepted: 05/26/2020] [Indexed: 01/22/2023]
Abstract
The effective utilization of okara (soybean residue) has become a considerable challenge in recent years. In this paper, the potential advantages of β-glucosidase production from okara fermented by Kluyveromyces marxianus were evaluated and the properties of the β-glucosidase were also characterized. The results showed that okara can significantly induce the production of β-glucosidase from K. marxianus. The β-glucosidase activity was up to 4.5 U/mg under optimized fermentation conditions. The optimal parameters were as follows: fermentation temperature 35 °C, cultivation time 98 h, inoculum concentration 10%, and 30 g/L of okara. After two steps of purification using ammonium sulfate precipitation and Sephadex G-75 column chromatography, the activity of β-glucosidase was 71.4 U/mg. The native enzyme was an approximately 66 kDa dimer consisting of two different subunits (22 and 44 kDa). The kinetic parameters of the K. marxianus β-glucosidase, using pNPG as substrate, were V max 8.34 μmol min-1 mg-1 and K m 7.42 mM. The β-glucosidase showed high thermostability and acid-alkali tolerance as well as low inhibition by DMSO (10-50%). In conclusion, this study supports the notion that okara fermentation by K. marxianus could be a useful process to produce β-glucosidase.
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Li S, Jin Z, Hu D, Yang W, Yan Y, Nie X, Lin J, Zhang Q, Gai D, Ji Y, Chen X. Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109264] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Lin D, Long X, Huang Y, Yang Y, Wu Z, Chen H, Zhang Q, Wu D, Qin W, Tu Z. Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109059] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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28
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El Youssef C, Bonnarme P, Fraud S, Péron AC, Helinck S, Landaud S. Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts. Foods 2020; 9:E349. [PMID: 32192189 PMCID: PMC7143830 DOI: 10.3390/foods9030349] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/28/2020] [Accepted: 03/11/2020] [Indexed: 12/23/2022] Open
Abstract
Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: Kluyveromyces lactis, Kluyveromyces marxianus, or Torulaspora delbrueckii. The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product.
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Affiliation(s)
- Cynthia El Youssef
- General Mills Yoplait, Vienne Technical Center, 38205 Vienne, France; (C.E.Y.); (S.F.)
| | - Pascal Bonnarme
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
| | - Sébastien Fraud
- General Mills Yoplait, Vienne Technical Center, 38205 Vienne, France; (C.E.Y.); (S.F.)
| | - Anne-Claire Péron
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
| | - Sandra Helinck
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
| | - Sophie Landaud
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
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