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Garzón AG, Veras FF, Brandelli A, Drago SR. Bio-functional and prebiotics properties of products based on whole grain sorghum fermented with lactic acid bacteria. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2971-2979. [PMID: 38041655 DOI: 10.1002/jsfa.13189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 11/22/2023] [Accepted: 11/29/2023] [Indexed: 12/03/2023]
Abstract
BACKGROUND Products fermented with lactic acid bacteria based on whole grain flours of red or white sorghum (Sorghum bicolor (L.) Moench) added with malted sorghum flour, or with skim milk (SM) were developed. Composition, protein amino acid profile, total acidity, pH, prebiotic potential, and bio-functional properties after simulation of gastrointestinal digestion were evaluated. RESULTS In all cases, a pH of 4.5 was obtained in approximately 4.5 h. The products added with SM presented higher acidity. Products made only with sorghum presented higher total dietary fiber, but lower protein content than products with added SM, the last ones having higher lysine content. All products exhibited prebiotic potential, white sorghum being a better ingredient to promote the growth of probiotic bacteria. The addition of malted sorghum or SM significantly increased the bio-functional properties of the products: the sorghum fermented products added with SM presented the highest antioxidant (ABTS•+ inhibition, 4.7 ± 0.2 mM Trolox), antihypertensive (Angiotensin converting enzyme-I inhibition, 57.3 ± 0.5%) and antidiabetogenic (dipeptidyl-peptidase IV inhibition, 31.3 ± 2.1%) activities, while the products added with malted sorghum presented the highest antioxidant (reducing power, 1.6 ± 0.1 mg ascorbic acid equivalent/mL) and antidiabetogenic (α-amylase inhibition, 38.1 ± 0.9%) activities. CONCLUSION The fermented whole grain sorghum-based products could be commercially exploited by the food industry to expand the offer of the three high-growth markets: gluten-free products, plant-based products (products without SM), and functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Antonela G Garzón
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, Santa Fe, Argentina
| | - Flávio Fonseca Veras
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, Brazil
| | - Adriano Brandelli
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul - UFRGS, Porto Alegre, Brazil
| | - Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, Santa Fe, Argentina
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2
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Dos Santos Gomes W, Pereira LL, Rodrigues da Luz JM, Soares da Silva MDC, Reis Veloso TG, Partelli FL. Exploring the microbiome of coffee plants: Implications for coffee quality and production. Food Res Int 2024; 179:113972. [PMID: 38342526 DOI: 10.1016/j.foodres.2024.113972] [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: 04/26/2023] [Revised: 12/18/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Coffee stands as one of the world's most popular beverages, and its quality undergoes the influence of numerous pre- and post-harvest procedures. These encompass genetic variety, cultivation environment, management practices, harvesting methods, and post-harvest processing. Notably, microbial communities active during fermentation hold substantial sway over the ultimate quality and sensory characteristics of the final product. The interaction between plants and microorganisms assumes critical significance, with specific microbes assuming pivotal roles in coffee plant growth, fruit development, and, subsequently, the fruit's quality. Microbial activities can synthesize or degrade compounds that influence the sensory profile of the beverage. However, studies on the metabolic products generated by various coffee-related microorganisms and their chemical functionality, especially in building sensory profiles, remain scarce. The primary aim of this study was to conduct a literature review, based on a narrative methodology, on the current understanding of the plant-microorganism interaction in coffee production. Additionally, it aimed to explore the impacts of microorganisms on plant growth, fruit production, and the fermentation processes, directly influencing the ultimate quality of the coffee beverage. Articles were sourced from ScienceDirect, Scopus, Web of Science, and Google Scholar using specific search terms such as "coffee microorganisms", "microorganisms-coffee interactions", "coffee fermentation", "coffee quality", and 'coffee post-harvest processing". The articles used were published in English between 2000 and 2023. Selection criteria involved thoroughly examining articles to ensure their inclusion was based on results about the contribution of microorganisms to both the production and quality of the coffee beverage. The exploration of microorganisms associated with the coffee plant and its fruit presents opportunities for bioprospecting, potentially leading to targeted fermentations via starter cultures, consequently generating new profiles. This study synthesizes existing data on the current understanding of the coffee-associated microbiome, its functionalities within ecosystems, the metabolic products generated by microorganisms, and their impacts on fermentation processes and grain and beverage quality. It highlights the importance of plant-microorganism interactions in the coffee production chain.
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Affiliation(s)
- Willian Dos Santos Gomes
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
| | - Lucas Louzada Pereira
- Coffee Design Group, Venda Nova Do Imigrante, Federal Institute of Espírito Santo (IFES), Rua Elizabeth Minete Perim, S/N, Bairro São Rafael, Espírito Santo-ES 29375-000, Brazil.
| | - José Maria Rodrigues da Luz
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Marliane de Cássia Soares da Silva
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Tomás Gomes Reis Veloso
- Department of Microbiology, Mycorrhizal Associations Laboratory - LAMIC Universidade Federal de Viçosa (UFV), Ph Rolfs Avenue S/N, Viçosa, Minas Gerais-MG 6570-000, Brazil
| | - Fábio Luiz Partelli
- Genetic Improvement Program, Federal University of Espírito Santo, S/N Guararema, Alegre 29375-000, Brazil
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3
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Mefleh M, Omri G, Limongelli R, Minervini F, Santamaria M, Faccia M. Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis. Front Nutr 2024; 11:1269154. [PMID: 38328482 PMCID: PMC10847596 DOI: 10.3389/fnut.2024.1269154] [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: 07/29/2023] [Accepted: 01/09/2024] [Indexed: 02/09/2024] Open
Abstract
The study aimed to set up a protocol for the production of a clean-label plant-based beverage (PBB), obtained by mixing chickpeas and Kamut® flours and using a commercial Lactococcus lactis (LL) as fermentation starter, and to characterize it, from nutritional, microbiological, textural, shelf-life, and sensory points of view. The effect of using the starter was evaluated comparing the LL-PBB with a spontaneously fermented beverage (CTRL-PBB). Both PBBs were high in proteins (3.89/100 g) and could be considered as sources of fiber (2.06/100 g). Notably, L. lactis fermentation enhanced the phosphorus (478 vs. 331 mg/kg) and calcium (165 vs. 117 mg/kg) concentrations while lowering the raffinose content (5.51 vs. 5.08 g/100 g) compared to spontaneous fermentation. Cell density of lactic acid bacteria increased by ca. two log cycle during fermentation of LL-PBB, whereas undesirable microbial groups were not detected. Furthermore, L. lactis significantly improved the beverage's viscosity (0.473 vs. 0.231 Pa s), at least for 10 days, and lightness. To assess market potential, we conducted a consumer test, presenting the LL-PBB in "plain" and "sweet" (chocolate paste-added) variants. The "sweet" LL-PBB demonstrated a higher acceptability score than its "plain" counterpart, with 88 and 78% of participants expressing acceptability and a strong purchase intent, respectively. This positive consumer response positions the sweet LL-PBB as a valuable, appealing alternative to traditional flavored yogurts, highlighting its potential in the growing plant-based food market.
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Affiliation(s)
| | | | | | - Fabio Minervini
- Department of Soil, Plant, and Food Sciences, University of Bari Aldo Moro, Bari, Italy
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4
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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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5
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Montemurro M, Verni M, Rizzello CG, Pontonio E. Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization. Foods 2023; 12:485. [PMID: 36766014 PMCID: PMC9914809 DOI: 10.3390/foods12030485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 01/17/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023] Open
Abstract
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (-10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
- National Research Council of Italy, Institute of Sciences of Food Production (CNR-ISPA), 70126 Bari, Italy
| | - Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | | | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
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6
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Vila-Real C, Pimenta-Martins A, Mbugua S, Hagrétou SL, Katina K, Maina NH, Pinto E, Gomes AM. Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105324] [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] Open
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7
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The microbiome modulating potential of superheated steam (SHS) treatment of dietary fibres. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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8
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Naibaho J, Butula N, Jonuzi E, Korzeniowska M, Chodaczek G, Yang B. The roles of brewers' spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage. Curr Res Food Sci 2022; 5:1195-1204. [PMID: 35992631 PMCID: PMC9382424 DOI: 10.1016/j.crfs.2022.07.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/16/2022] [Accepted: 07/18/2022] [Indexed: 12/15/2022] Open
Abstract
Water soluble coconut extract (WSCE) was reported as a suitable matrix for probiotic delivery as yogurt alternatives. The study aimed to evaluate the roles of brewers' spent grain (BSG) derivatives in enhancing the properties of WSCE-based yogurt alternatives. BSG flour (BSGF) and 3 different protein extracts (BSGPs) including protein control (BSGP-C), protamex treatment (BSGP-P), and protamex combined with flavourzyme treatment (BSGP-PF) were incorporated in WSCE-based yogurt alternatives. Confocal laser scanning microscopy showed that BSGPs prepared with protease treatment generated less dense fat distribution and more homogenous globules compared to that in WSCE control yogurt. It also resulted in a softer, denser and more homogenous matrix. The modification in microstructural properties was aligned with differences in several functional groups including ⍺-glycosidic bond and hydroxyl groups from polysaccharides, aliphatic ethers and acid functional groups as well as aromatic hydrocarbons of lignin, amide I, acetyl groups and amide III. BSGF and BSGPs increased the mechanical properties, viscosity and modified flow behaviour properties demonstrating its ability in maintaining textural and gel formation. After 14 days of storage, maintenance in flow behaviour, syneresis and mechanical properties was identified. Furthermore, BSG derivatives enhanced lactic acid production up to 3 folds. In conclusion, BSG derivatives maintained the microstructure and gel formation, improved the properties of WSCE-based yogurt alternatives and preserved its behaviour during 14 days of storage.
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Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Nika Butula
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, 10000, Croatia
| | - Emir Jonuzi
- Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Tetova, 1200, Tetovo, Macedonia
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Grzegorz Chodaczek
- Bioimaging Laboratory, Łukasiewicz Research Network-PORT Polish Center for Technology Development, 54-066, Wroclaw, Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, 20014, Turku, Finland
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9
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Wronkowska M, Rostek D, Lenkiewicz M, Kurantowicz E, Yaneva TG, Starowicz M. Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Kumari M, Singh P, Nataraj BH, Kokkiligadda A, Naithani H, Azmal Ali S, Behare PV, Nagpal R. Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective. Food Res Int 2021; 150:110716. [PMID: 34865747 DOI: 10.1016/j.foodres.2021.110716] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 08/07/2021] [Accepted: 09/15/2021] [Indexed: 12/16/2022]
Abstract
Emerging evidence and an in-depth understanding of the microbiome have helped in identifying beneficial commensals and their therapeutic potentials. Specific commensal taxa/ strains of the human gut microbiome have been positively associated with human health and recently termed as next-generation probiotics (NGPs). Of these, Akkermansia muciniphila, Ruminococcus bromii, Faecalibacterium prausnitzii, Anaerobutyricum hallii, and Roseburia intestinalis are the five most relevant gut-derived NGPs that have demonstrated therapeutic potential in managing metabolic diseases. Specific and natural dietary interventions can modulate the abundance and activity of these beneficial bacteria in the gut. Hence, the understanding of targeted stimulation of specific NGP by specific probiotic-targeted diets (PTD) is indispensable for the rational application of their combination. The supplementation of NGP with its specific PTD will help the strain(s) to compete with harmful microbes and acquire its niche. This combination would enhance the effectiveness of NGPs to be used as "live biotherapeutic products" or food nutraceuticals. Under the current milieu, we review various PTDs that influence the abundance of specific potential NGPs, and contemplates potential interactions between diet, microbes, and their effects on host health. Taking into account the study mentioned, we propose that combining NGPs will provide an alternate solution for developing the new diet in conjunction with PTD.
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Affiliation(s)
- Manorama Kumari
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Parul Singh
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Basavaprabhu H Nataraj
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Anusha Kokkiligadda
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Harshita Naithani
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Syed Azmal Ali
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Pradip V Behare
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India.
| | - Ravinder Nagpal
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
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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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12
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Mirmohammadi R, Zamindar N, Razavi SH, Mirmohammadi M, Paidari S. Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei. Food Sci Nutr 2021; 9:5370-5378. [PMID: 36225214 PMCID: PMC9534284 DOI: 10.1002/fsn3.2461] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 06/18/2021] [Accepted: 06/29/2021] [Indexed: 12/22/2022] Open
Abstract
The aim of the current study was to evaluate the possibility of the bacterial growth and substrate metabolism during the fermentation of red grape juice and the mixture of red grape juice and rice flour solution using Lactobacillus plantarum and Lactobacillus casei. In recent years, cereal-based beverages have been used as functional compounds such as antioxidants, dietary fiber, minerals, probiotics, and vitamins in diets. In this research, fermentation of red grape juice (media 1) and 1:1 mixture of red grape juice and rice flour solution (media 2) by two strains of gram positive and homofermentative lactic acid bacteria: L. plantarum and L. casei (individually and mixed) was examined. Fermentation was carried out at 37°C for 48 hr. Microbial population, pH, acidity, sugar, and organic acid metabolism were measured during the fermentation period. Data showed that in media 2 fermented with mixed culture of both L. plantarum and L. casei, acidity and microbial population increased sharply at the initial stages of fermentation, and the most percentage of lactic acid production occurred. Red grape juice fermented with mixture of L. plantarum and L. casei showed the most sugar consumption (p < .05). Results indicated that the use of the mixture of red grape juice and rice flour solution can be a proper substrate for producing lactic acid.
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Affiliation(s)
- Royaossadat Mirmohammadi
- Department of Food Science and TechnologyYoung Researchers Club Shahrekord BranchIslamic Azad UniversityShahrekordIran
| | - Nafiseh Zamindar
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Seyed Hadi Razavi
- Department of Food Science and Engineering Faculty of Biosystem EngineeringUniversity of TehranTehranIran
| | | | - Saeed Paidari
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
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13
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Mohammadi M, Nouri L, Mortazavian AM. Development of a functional synbiotic beverage fortified with different cereal sprouts and prebiotics. Journal of Food Science and Technology 2021; 58:4185-4193. [PMID: 34538903 DOI: 10.1007/s13197-020-04887-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2020] [Accepted: 11/06/2020] [Indexed: 12/01/2022]
Abstract
Abstract The study was devoted to developing a novel synbiotic beverage based on with millet, rye and alfalfa sprouts with a mixed culture of Lactobacillus casei and Lactobacillus plantarum. In this regard, the influences of incorporated prebiotics inulin and oligofructose on probiotics viability during the refrigerated storage (4 ± 1 °C, 28 days) as well as under the simulated gastric condition were investigated. The characteristics such as microbial viability, physicochemical properties (viscosity, pH, titrable acidity and radical scavenging activity) and sensorial evaluation were assessed. The synbiotic beverage produced contained 108 CFU ml-1 for L. casei, with a good survival throughout the storage period (108 CFU ml-1) and L. plantarum at sufficient levels (106 CFU ml-1) after about 21 days. Inulin and oligofructose promoted the growth of the strains and their viability under cold storage while conferring higher sensory scores. In this context, the beverages demonstrated acceptable sensory attributes. The viability (bacterial survival) of over 55% for all the strains was achieved under simulated gastric condition. Therefore, the introduced fermented beverage was a good food matrix from the viability of probiotics as well as under the gastric condition and sensory characteristics. Graphic abstract
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Affiliation(s)
- Mohsen Mohammadi
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Semnan Iran
| | - Leila Nouri
- Food Science and Technology Department, Islamic Azad University, Damghan Branch, Damghan, Semnan Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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14
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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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15
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Improving Phenolic-Linked Antioxidant, Antihyperglycemic and Antibacterial Properties of Emmer and Conventional Wheat Using Beneficial Lactic Acid Bacteria. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1020020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Beneficial lactic acid bacteria (LAB)-based fermentation is an effective bioprocessing approach to improve human-health-targeted functional benefits of plant-based food substrates, such as cereal grains. Previously, we observed high phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in whole grain Emmer (hulled). In this study, beneficial LAB (Lactiplantibacillus plantarum) was recruited to ferment (0–72 h) aqueous extracts (0.4 g/mL concentration) of previously optimized hulled Emmer wheat and conventional red spring wheat cv. Barlow. The fermented and unfermented (control) wheat extracts were analyzed for phenolic content, phenolic profile, antioxidant activity, and antihyperglycemic properties (α-amylase and α-glucosidase enzyme inhibitory activity) using in vitro assay models. Additionally, antimicrobial activity against pathogenic bacteria Helicobacter pylori, and potential prebiotic activity supporting the growth of beneficial Bifidobacterium longum were also investigated. Improvement in antioxidant activity and antihyperglycemic functional benefits were observed, while soluble phenolic content remained high after 72 h fermentation. Antimicrobial activity against H. pylori was also observed in 48 and 72 h fermented wheat extracts. This study provides an insight into the efficacy of LAB-based fermentation as a safe bioprocessing tool to design health-targeted functional foods and ingredients from underutilized whole grains like Emmer for targeting type 2 diabetes dietary benefits.
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Ghamry M, Li L, Zhao W. A metabolomics comparison of Lactobacillus communities isolated from breast milk and camel milk and Lactobacillus apis isolated from bee gut during cereals-based fermentation vs. Lactobacillus plantarum as a reference. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ghosh K, Adak A, Halder SK, Mondal KC. Physicochemical Characteristics and Lactic Acid Bacterial Diversity of an Ethnic Rice Fermented Mild Alcoholic Beverage, Haria. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.680738] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
Haria, a rice fermented alcoholic beverage, is prepared and consumed by the vast number of Indian tribal people as a staple drink. Lactic acid bacteria are the dominant microbial community in this beverage. Participating lactic acid bacterial diversity in this beverage were determined by using PCR denaturing gradient gel electrophoresis (PCR-DGGE) as Lactobacillus plantarum, Lactobacillus brevis, Lysinibacillus sp., Lysinibacillus fusiformis, and a group of uncultured Bacillus sp. The beverage was enriched with a significant amount of lactic acid (17.63 mg/g), acetic acid (0.18 mg/g), folic acid, thiamine, pyridoxine, ascorbic acid, linolenic acid, linoleic acid, palmitic acid, and oleic acid. The phytase activity in this beverage was shown highest (18.93 U/g) at the fourth day of fermentation. The beverage was also augmented with essential minerals like calcium, ferrous, magnesium, and sodium, whereas the quantity of chromium, lead, cobalt, and nickel were gradually decreased during the course of fermentation. Gas chromatography–mass spectrometry (GC-MS) analysis clearly revealed that three types of esters were produced during fermentation. This study clearly demonstrated that a group of lactic acid bacteria along with other microorganism provide a wide array of bioactive substances make this beverage more nutritious.
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Abstract
Nowadays, there is a growing consumer demand for non-dairy functional foods due to several health issues related to milk and dairy consumption and increasing vegetarianism. Following that trend, in the present study emmer-based beverages were developed after flour gelatinization, fortification with fruit juices (blueberry, aronia, and grape) and fermentation with the potential probiotic strain Lactiplantibacillus plantarum 2035. The produced beverages were subjected to a 4-week storage at 4 °C. The addition of juices significantly affected the physicochemical characteristics of the beverages, while resulting in increased red color. Total phenolic content (22.3–31.9 mg gallic acid equivalents 100 g−1) and antioxidant activity (94–136 μmol Trolox equivalents 100 g−1) were significantly higher in the case of aronia juice followed by blueberry and grape juice. All beverages showed high values of apparent viscosity and water-holding capacity. Lactiplantibacillus plantarum 2035 retained high viable counts during storage especially in beverages with fruit juices (>108 cells g−1 up to 21st day) revealing a positive effect of the juices. The obtained results show that emmer-based beverages fortified with fruit juices (aronia, blueberry, and grape) have a great potential as carriers of probiotics, prebiotics and other functional compounds and may be served as an ideal alternative to dairy products.
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Cardinali F, Osimani A, Milanović V, Garofalo C, Aquilanti L. Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat. Foods 2021; 10:613. [PMID: 33805698 PMCID: PMC8000499 DOI: 10.3390/foods10030613] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/03/2021] [Accepted: 03/10/2021] [Indexed: 11/16/2022] Open
Abstract
The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.
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Affiliation(s)
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (F.C.); (V.M.); (C.G.); (L.A.)
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Raikos V, Pirie LP, Gürel S, Hayes HE. Encapsulation of Vitamin E in Yogurt-Based Beverage Emulsions: Influence of Bulk Pasteurization and Chilled Storage on Physicochemical Stability and Starter Culture Viability. Molecules 2021; 26:molecules26061504. [PMID: 33801934 PMCID: PMC7998933 DOI: 10.3390/molecules26061504] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/05/2021] [Accepted: 03/07/2021] [Indexed: 01/04/2023] Open
Abstract
Yogurt is a nutritious food that is regularly consumed in many countries around the world and is widely appreciated for its organoleptic properties. Despite its contribution to human dietary requirements, yogurt in its traditional recipe is a poor source of fat-soluble vitamins. To respond to consumer demands and further increase the nutritional value of this product, this work aimed to fortify yogurt with vitamin E by using emulsification as the method of encapsulation. The effects of thermal processing and chilled storage on the physicochemical stability of the yogurt-based beverage was investigated. Vitamin E was only minorly affected by bulk pasteurization at 63 °C for 30 min and remained stable during storage at 4 °C for 28 days. Fortified samples showed increased in vitro antioxidant activity compared with non-fortified samples. Lactic acid bacterial counts were above the minimum recommended levels (>106 cfu/g) after processing and storage. In conclusion, this work has demonstrated that emulsification can be an effective strategy for developing yogurt-based products fortified with fat soluble vitamins.
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Affiliation(s)
- Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
- Correspondence: ; Tel.: + 44-(0)-1224-438581
| | - Lynn P. Pirie
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
| | - Sati Gürel
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
- Department of Nutrition and Dietetics, Health Science Faculty of Trakya University, 22030 Edirne, Turkey
| | - Helen E. Hayes
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland AB25 2ZD, UK; (L.P.P.); (S.G.); (H.E.H.)
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Montemurro M, Pontonio E, Coda R, Rizzello CG. Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods 2021; 10:316. [PMID: 33546307 PMCID: PMC7913558 DOI: 10.3390/foods10020316] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 12/18/2022] Open
Abstract
Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland;
- Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland
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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt). ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny’s index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains.
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Banik A, Ghosh K, Pal S, Halder SK, Ghosh C, Mondal KC. Biofortification of multi-grain substrates by probiotic yeast. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1833913] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Abhijit Banik
- Department of Microbiology, Vidyasagar University, Midnapore, India
- Department of Human Physiology with Community Health, Vidyasagar University, Midnapore, India
| | - Kuntal Ghosh
- Department of Biological Sciences, Midnapore City College, Bhadutala, Paschim Medinipur, Midnapore, India
| | - Shilpee Pal
- Bioinformatics Infrastructure Facility Centre, Department of Microbiology, Vidyasagar University, Midnapore, India
| | | | - Chandradipa Ghosh
- Department of Human Physiology with Community Health, Vidyasagar University, Midnapore, India
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Kulathunga J, Reuhs BL, Simsek S. A review: Novel trends in hulled wheat processing for value addition. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Pontonio E, Raho S, Dingeo C, Centrone D, Carofiglio VE, Rizzello CG. Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours. Front Microbiol 2020; 11:1664. [PMID: 32765471 PMCID: PMC7379130 DOI: 10.3389/fmicb.2020.01664] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 06/25/2020] [Indexed: 11/13/2022] Open
Abstract
Aiming at meeting consumers' requirements for healthy foods, dietary needs (vegetarianism, lactose- and gluten-free), as well as the nutrition recommendations of the Health Authorities in terms of protein, fibers and bioactive compounds, the present study proposes a novel yogurt-style snack made with plant-derived ingredients. The biotechnological protocol includes the fermentation of a thermal-treated blend of cereal and legume flours by the selected lactic acid bacteria (LAB) Lactoplantibacillus plantarum DSM33326 and Levilactobacillus brevis DSM33325. The yogurt-style snack was characterized by protein and fiber concentration of 3 and 4%, respectively, and a low-fat content. Compared to the unfermented control, the yogurt-style snack was characterized by a significant higher concentration of free amino acids and lower contents of the antinutritional factors, i.e., phytic acid, condensed tannins, saponins and raffinose (up to 90%) mainly due to the LAB metabolic activity. Hence, an in-vitro protein digestibility of 79% and improvements of all the nutritional indexes related to the quality of the protein fraction (e.g., GABA) were achieved at the end of fermentation. According to the Harvard Medical School recommendations, the novel snack can be potentially classified as low-glycemic index food (53%). Antioxidant properties of the fermented snack were also improved by means of increased the total phenol content and radical scavenging activity. High survival rate of the starter LAB and a commercial probiotic (added to the snack) was found through 30 days storage under refrigerated conditions. The biotechnological protocol to make the novel snack here proposed is suitable for the large-scale application in food industry, giving a platform product with a peculiar and appreciated sensory profile.
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Affiliation(s)
- Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Susanna Raho
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Cinzia Dingeo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
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Petrova P, Petrov K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020; 12:E1118. [PMID: 32316499 PMCID: PMC7230154 DOI: 10.3390/nu12041118] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023] Open
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 26, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 103, 1113 Sofia, Bulgaria
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Abstract
The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.
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A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00321-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Rizzello CG, Portincasa P, Montemurro M, Di Palo DM, Lorusso MP, De Angelis M, Bonfrate L, Genot B, Gobbetti M. Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses. Nutrients 2019; 11:E2954. [PMID: 31817104 PMCID: PMC6950244 DOI: 10.3390/nu11122954] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 11/07/2019] [Accepted: 11/26/2019] [Indexed: 01/01/2023] Open
Abstract
As a staple food, bread digestibility deserves a marked nutritional interest. Combining wide-spectrum characterization of breads, in vitro nutritional indices, and in vivo postprandial markers of gastrointestinal function, we aimed at comparing the digestibility of sourdough and baker's yeast breads. Microbiological and biochemical data showed the representativeness of the baker´s yeast bread (BYB) and the two sourdough breads (SB and t-SB, mainly differing for the time of fermentation) manufactured at semi-industrial level. All in vitro nutritional indices had the highest scores for sourdough breads. Thirty-six healthy volunteers underwent an in vivo challenge in response to bread ingestion, while monitoring gallbladder, stomach, and oro-cecal motility. SB, made with moderate sourdough acidification, stimulated more appetite and induced lower satiety. t-SB, having the most intense acidic taste, induced the highest fullness perception in the shortest time. Gallbladder response did not differ among breads, while gastric emptying was faster with sourdough breads. Oro-cecal transit was prolonged for BYB and faster for sourdough breads, especially when made with traditional and long-time fermentation (t-SB), whose transit lasted ca. 20 min less than BYB. Differences in carbohydrate digestibility and absorption determined different post-prandial glycaemia responses. Sourdough breads had the lowest values. After ingesting sourdough breads, which had a concentration of total free amino acids markedly higher than that of BYB, the levels in blood plasma were maintained at constantly high levels for extended time.
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Affiliation(s)
- Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.)
| | - Piero Portincasa
- Clinica Medica “A. Murri”, Department of Biomedical Sciences & Human Oncology, University of Bari Medical School, 70124 Bari, Italy
| | - Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.)
| | - Domenica Maria Di Palo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.)
- Clinica Medica “A. Murri”, Department of Biomedical Sciences & Human Oncology, University of Bari Medical School, 70124 Bari, Italy
| | - Michele Pio Lorusso
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.)
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.)
| | - Leonilde Bonfrate
- Clinica Medica “A. Murri”, Department of Biomedical Sciences & Human Oncology, University of Bari Medical School, 70124 Bari, Italy
| | | | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy;
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Matejčeková Z, Mikulajová A, Vlková E, Liptáková D, Mošovská S, Hybenová E, Valík Ľ. Design of Bacterial Cultures in Fermented Functional Maize Product Formulation. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/112642] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Verni M, De Mastro G, De Cillis F, Gobbetti M, Rizzello CG. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes. Food Res Int 2019; 125:108571. [PMID: 31554105 DOI: 10.1016/j.foodres.2019.108571] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 07/11/2019] [Accepted: 07/18/2019] [Indexed: 02/04/2023]
Abstract
Aiming at evaluating their nutritional profile and pro-technological aptitude, the flour obtained from thirteen Mediterranean faba bean accessions was fermented with Lactobacillus plantarum DPPMAB24W, a lactic acid bacteria strain previously selected for the high β-glucosidase activity. Before fermentation the flours were characterized for the chemical profile, showing wide variability in protein content (that ranged from 24.83% to 30.03%) and α-galactosides concentration. Slight differences were found among the accessions for trypsin inhibitory activity and for the presence of the antinutritional factors condensed tannins and vicine. The heterogeneity observed for the raw flours was flattened after fermentation, although the different composition of the raw matrix affected the starter performances, especially the production of organic acids. Compared to controls, fermented doughs were characterized by higher free amino acids content and higher in vitro protein digestibility, while antinutritional factors concentrations drastically decreased and in some cases they resulted completely degraded. The results obtained in this study confirmed that fermentation can be considered as a major key-factor in valorizing faba bean employment as food ingredient.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Giuseppe De Mastro
- Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
| | - Francesca De Cillis
- Department of Agricultural and Environmental Science, University of Bari, Bari, Italy
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Dysvik A, Liland KH, Myhrer KS, Westereng B, Rukke EO, de Rouck G, Wicklund T. Pre-fermentation with lactic acid bacteria in sour beer production. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.569] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Anna Dysvik
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Kristian Hovde Liland
- Faculty of Science and Technology; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Ås Norway
| | - Kristine S. Myhrer
- NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research; PB 210 N-1431 Ås Norway
| | - Bjørge Westereng
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Elling-Olav Rukke
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
| | - Gert de Rouck
- Faculty of Engineering Technology; KU Leuven Technology campus Gent; Gebroeders De Smetstraat 1 B9000 Ghent Belgium
| | - Trude Wicklund
- Faculty of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 N-1433 Aas Norway
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Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages. BEVERAGES 2019. [DOI: 10.3390/beverages5010016] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This review describes the technical and functional role of exopolysaccharides (EPSs) in cereal-based, yogurt-like beverages. Many microorganisms produce EPSs as a strategy for growing, adhering to solid surfaces, and surviving under adverse conditions. In several food and beverages, EPSs play technical and functional roles. Therefore, EPSs can be isolated, purified, and added to the product, or appropriate bacteria can be employed as starter cultures to produce the EPSs in situ within the matrix. The exploitation of in situ production of EPSs is of particular interest to manufacturers of cereal-base beverages aiming to mimic dairy products. In this review, traditional and innovative or experimental cereal-based beverages, and in particular, yogurt-like beverages are described with a particular focus in lactic acid bacteria (LAB’s) EPS production. The aim of this review is to present an overview of the current knowledge of exopolysaccharides produced by lactic acid bacteria, and their presence in cereal-based, yogurt-like beverages.
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El Sheikha AF, Hu DM. Molecular techniques reveal more secrets of fermented foods. Crit Rev Food Sci Nutr 2018; 60:11-32. [DOI: 10.1080/10408398.2018.1506906] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Aly Farag El Sheikha
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
- McMaster University, Department of Biology, Hamilton, Ontario, Canada
- Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, Shibin El Kom, Minufiya Government, Egypt
| | - Dian-Ming Hu
- Jiangxi Agricultural University, Jiangxi Key Laboratory for Conservation and Utilization of Fungal Resources, Nanchang, China
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37
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Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification. Int J Food Microbiol 2018; 279:14-25. [DOI: 10.1016/j.ijfoodmicro.2018.04.036] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 04/03/2018] [Accepted: 04/20/2018] [Indexed: 11/23/2022]
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38
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Antioxidant properties of a vegetable-fruit beverage fermented with two Lactobacillus plantarum strains. Food Sci Biotechnol 2018; 27:1719-1726. [PMID: 30483436 DOI: 10.1007/s10068-018-0411-4] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 05/23/2018] [Accepted: 06/03/2018] [Indexed: 02/07/2023] Open
Abstract
Fermented vegetable-fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined during the fermentation process. Results showed that lactic acid and acetic acid accumulated gradually, whereas malic acid decreased. Glucose and fructose increased from 0.48 and 14.8 g/L to 7.7 and 20.8 g/L, respectively, while sucrose decreased slightly. Ascorbic acid also increased continuously during the fermentation to 90.74 mg/100 mL. DPPH and ABTS radical scavenging activity and FRAP reached their maximum value after 4-8 days. The accumulation of TPC, TFC, and SOD reached their maximum value on the 8th day of fermentation. Our study revealed that the L. plantarum-fermented vegetable-fruit beverage showed significant antioxidant activity, which is helpful in evaluating the fermentation end-point and developing a high-quality fermented beverage.
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Pasqualone A, Summo C, Laddomada B, Mudura E, Coldea TE. Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran. Food Chem 2018; 265:242-252. [PMID: 29884380 DOI: 10.1016/j.foodchem.2018.05.095] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 05/21/2018] [Accepted: 05/21/2018] [Indexed: 02/02/2023]
Abstract
Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4 °C allowed balancing odor intensity and antioxidant activity.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy.
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari 'Aldo Moro', Via Amendola, 165/A, 70126 Bari, Italy
| | - Barbara Laddomada
- Institute of Sciences of Food Production (I.S.P.A.), C.N.R., via Monteroni, 73100 Lecce, Italy
| | - Elena Mudura
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania
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40
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Min M, Bunt CR, Mason SL, Hussain MA. Non-dairy probiotic food products: An emerging group of functional foods. Crit Rev Food Sci Nutr 2018; 59:2626-2641. [DOI: 10.1080/10408398.2018.1462760] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Min Min
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Craig R. Bunt
- The Department of Agriculture Sciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Susan L. Mason
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Malik A. Hussain
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
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41
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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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42
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Nionelli L, Pontonio E, Gobbetti M, Rizzello CG. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. Int J Food Microbiol 2018; 266:173-182. [DOI: 10.1016/j.ijfoodmicro.2017.12.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 11/20/2017] [Accepted: 12/01/2017] [Indexed: 10/18/2022]
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43
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Improvement of the protein quality of wheat bread through faba bean sourdough addition. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.062] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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44
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45
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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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46
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Murru N, Blaiotta G, Peruzy MF, Santonicola S, Mercogliano R, Aponte M. Screening of Oxalate Degrading Lactic Acid Bacteria of Food Origin. Ital J Food Saf 2017; 6:6345. [PMID: 28713789 PMCID: PMC5505080 DOI: 10.4081/ijfs.2017.6345] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 12/15/2016] [Accepted: 12/16/2016] [Indexed: 11/23/2022] Open
Abstract
A screening for oxalate degrading abilities was initially carried on within Lactic Acid Bacteria cultures of different food origin. Seventy-nine strains were drop-inoculated onto MRS agar plates containing calcium oxalate. By comparing colonies diameters, 31 strains were used to inoculate, in parallel, MRS and MRS modified by sodium oxalate addition. Differences in the strains’ growth were assessed by colony forming unit counts. For two strains, the growth in oxalate enriched medium was significantly higher; while, for eleven strains an opposite behaviour was recorded. Two strains – probiotic Lactobacillus rhamnosus LbGG and Enterococcus faecalis 59 – were chosen. The first strain appeared to be able to metabolize oxalate more efficiently than the other tested cultures, while strain 59 appeared unable to gather advantage by oxalates and, indeed, appeared to be inhibited by the salt presence in the medium. Outcomes revealed that higher glucose concentrations may favour oxalates utilization. In MRS with oxalate, but without glucose, citrate was completely metabolized. Evaluation along time confirmed that the oxalate degradation is more significant in presence of glucose. Outcomes may represent a good start for the development of a safe and even probiotic culture able to lower the oxalates content of food.
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Affiliation(s)
- Nicoletta Murru
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
| | - Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Serena Santonicola
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Raffaelina Mercogliano
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
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47
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Nsogning Dongmo S, Sacher B, Kollmannsberger H, Becker T. Key volatile aroma compounds of lactic acid fermented malt based beverages - impact of lactic acid bacteria strains. Food Chem 2017; 229:565-573. [PMID: 28372215 DOI: 10.1016/j.foodchem.2017.02.091] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 02/10/2017] [Accepted: 02/17/2017] [Indexed: 01/01/2023]
Abstract
This study aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strains. Gas chromatography mass spectrometry-olfactometry and flame ionization detection was employed; key aroma compounds were determined by means of aroma extract dilution analysis. Fifty-six detected volatile compounds were similar among beverages. However, significant differences were observed in the concentration of individual compounds. Key aroma compounds (flavor dilution (FD) factors ≥16) were β-damascenone, furaneol, phenylacetic acid, 2-phenylethanol, 4-vinylguaiacol, sotolon, methional, vanillin, acetic acid, nor-furaneol, guaiacol and ethyl 2-methylbutanoate. Furthermore, acetaldehyde had the greatest odor activity value of up to 4266. Sensory analyses revealed large differences in the flavor profile. Beverage from L. plantarum Lp. 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors. Therefore, we suggest that suitable LAB strain selection may improve the flavor of malt based beverages.
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Affiliation(s)
- Sorelle Nsogning Dongmo
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
| | - Bertram Sacher
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
| | - Hubert Kollmannsberger
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising Germany.
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48
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Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications. Int J Food Microbiol 2017; 248:10-21. [PMID: 28242419 DOI: 10.1016/j.ijfoodmicro.2017.02.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/28/2016] [Accepted: 02/18/2017] [Indexed: 10/20/2022]
Abstract
The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs. Yeasts were in very low cell density until the second backslopping and were not anymore found after this time by plate count or pyrosequencing analysis. Among the lactic acid bacteria isolates, Pediococcus pentosaceus, Leuconostoc mesenteroides and Weissella koreensis had the highest frequency of occurrence in both the sourdoughs. Lactobacillus sakei was the only lactobacillus isolated from the first to the last propagation day in Fi sourdough. According to microbiological and acidification properties, the maturity of the sourdoughs was reached after 5days. The presence of hulls and the different microbial composition reflected on biochemical characteristics of Fi sourdoughs, including acidification and phenolic compounds. Moreover, proteolysis in Fi sourdough was more intense compared to Ita. The microbial dynamic of the faba bean sourdoughs showed some differences with the most studied cereal sourdoughs.
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Affiliation(s)
- Rossana Coda
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Maryam Kianjam
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Erica Pontonio
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy
| | - Michela Verni
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy
| | - Kati Katina
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Carlo Giuseppe Rizzello
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
| | - Marco Gobbetti
- Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy
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49
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Rizzello CG, Montemurro M, Gobbetti M. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products. J Food Sci 2016; 81:H2263-72. [DOI: 10.1111/1750-3841.13410] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 05/16/2016] [Accepted: 07/02/2016] [Indexed: 01/29/2023]
Affiliation(s)
| | - Marco Montemurro
- Dept. of Soil, Plant and Food Science; Univ. of Bari Aldo Moro; 70126 Bari Italy
| | - Marco Gobbetti
- Dept. of Soil, Plant and Food Science; Univ. of Bari Aldo Moro; 70126 Bari Italy
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50
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Nsogning Dongmo S, Procopio S, Sacher B, Becker T. Flavor of lactic acid fermented malt based beverages: Current status and perspectives. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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