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Hurtado-Murillo J, Franco W, Contardo I. Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages. Food Chem 2024; 463:141110. [PMID: 39243613 DOI: 10.1016/j.foodchem.2024.141110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 08/29/2024] [Accepted: 09/01/2024] [Indexed: 09/09/2024]
Abstract
In this study, three beverages formulated with quinoa and chickpea flour blends were fermented using Lactobacillus acidophilus LA-5 to assess the effect of lactic acid fermentation on the degree of hydrolysis of plant-based proteins. Additionally, the impact of quinoa and chickpea blends on the protein content and protein solubility in the beverages was evaluated. Fermentation was completed within 10 h, resulting in a decrease in the pH (<4.3) and an increase in titratable acidity and lactic acid (>0.37 % and > 1.7 g/L), respectively. SDS-PAGE and the O-phthalaldehyde method revealed hydrolysis of quinoa and chickpea proteins. A quinoa-to-chickpea ratio of 50 % exhibited the highest protein content (>2 %), solubility (43.6 %), and hydrolysis (35.9 %) after fermentation, indicating that an increase in chickpea improved these parameters in the prepared PBBs. Overall, fermentation using Lactobacillus acidophilus increased plant protein hydrolysis, and legume addition improved the protein content and the nutritional value of plant-based beverages.
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Affiliation(s)
- John Hurtado-Murillo
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820436, Chile.
| | - Wendy Franco
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820436, Chile.
| | - Ingrid Contardo
- Biopolymer Research & Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7550000, Chile; Center for Biomedical Research and Innovation (CiiB), Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7620086, Chile.
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2
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Kain T, Albahri M, Plötz M, Jessberger N. Growth, persistence and toxin production of pathogenic bacteria in plant-based drinking milk alternatives. J Food Sci 2024; 89:5799-5811. [PMID: 39169550 DOI: 10.1111/1750-3841.17309] [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: 06/07/2024] [Revised: 07/23/2024] [Accepted: 07/28/2024] [Indexed: 08/23/2024]
Abstract
The present study investigated the microbiological safety of the increasingly popular plant-based milk alternatives. No (10/27) or only very low microbial counts (17/27) were detected in the tested products. These were mainly identified as spore formers via MALDI-ToF-MS. Three products contained Bacillus cereus group isolates, which were able to form considerable amounts of enterotoxins and exhibited cytotoxicity towards CaCo-2 cells. Preliminary tests showed good growth of B. cereus, Listeria monocytogenes, and Salmonella enterica in all tested products (maximum bacterial counts: 5 × 1012 cfu/mL). These experiments also revealed strain-, time-, and temperature-, but especially product-specific enterotoxin production of B. cereus. In propagation and persistence tests according to DIN EN ISO 20976-1:2019-09, rapid bacterial proliferation was also detected in all products. B. cereus generally showed lower bacterial counts (106-107 cfu/mL) compared to L. monocytogenes and S. enterica (108-109 cfu/mL), but was detectable in a larger number of products over the test period of 6 weeks. pH values decreased (20/27) over time and visual and/or olfactory alterations (24/27) were observed. The present study provides information on the occurrence, growth and persistence of pathogenic bacteria in plant-based drinking milk alternatives. It also points out that the accompanying changes in pH, odor, and appearance are not necessarily recognizable to the consumer. PRACTICAL APPLICATION: The present study contributes to the understanding of the microbial risk related to plant-based drinking milk alternatives. It is crucial that the manufacturer ensures that particularly spore formers have been effectively eliminated from the products. Among them, especially toxin-producing bacteria can pose a risk to the consumer, as these products promote proliferation and persistence of the bacteria.
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Affiliation(s)
- Theresa Kain
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hanover, Germany
| | - Manar Albahri
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hanover, Germany
| | - Madeleine Plötz
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hanover, Germany
| | - Nadja Jessberger
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hanover, Germany
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3
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Hurtado-Murillo J, Franco W, Contardo I. Role of Quinoa ( Chenopodium quinoa Willd) and Chickpea ( Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage. Foods 2024; 13:2462. [PMID: 39123653 PMCID: PMC11312257 DOI: 10.3390/foods13152462] [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: 07/11/2024] [Revised: 07/25/2024] [Accepted: 08/02/2024] [Indexed: 08/12/2024] Open
Abstract
Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluated based on pH, acidity, Brix degrees, water-holding capacity (WHC), viscosity, and viscoelasticity. At the end of the long-term storage period, the pH, acidity, and WHC remained stable. During the entire storage period, the beverages maintained good bacterial, fungal, and lactic acid bacteria (LAB) counts. Quinoa and chickpea flour ratios of 50% showed a higher viscosity (18 Pa.s) and WHC (65%) during short-term storage (0-30 d), indicating that the presence of chickpea flour had a positive effect on these parameters, possibly because chickpea starch contains higher amounts of amylose and long-branch chain amylopectin, which impacts the retrogradation pattern under acidic and refrigerated conditions. However, at the end of storage (50 days), the same blend had a higher acidity, lower viscosity (0.78 Pa.s), and lower LAB counts (~1 × 108 CFU/mL), indicating that the increase in chickpea flour had an adverse long-term effect on these parameters. These results suggest that although different ratios of plant sources can improve the physical aspects, they need to be incorporated in a balanced manner to avoid negative effects on both short- and long-term storage, owing to the incorporation of different types of starches and proteins affecting the stability of the system.
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Affiliation(s)
- John Hurtado-Murillo
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 7820436, Chile;
| | - Wendy Franco
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 7820436, Chile;
| | - Ingrid Contardo
- Biopolymer Research & Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7550000, Chile
- Centro de Investigación e Innovación Biomédica (CIIB), Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7620086, Chile
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Erem E, Kilic-Akyilmaz M. The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues. Compr Rev Food Sci Food Saf 2024; 23:e13402. [PMID: 39030804 DOI: 10.1111/1541-4337.13402] [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: 03/12/2024] [Revised: 06/13/2024] [Accepted: 06/15/2024] [Indexed: 07/22/2024]
Abstract
The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.
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Affiliation(s)
- Erenay Erem
- Department of Food Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Meral Kilic-Akyilmaz
- Department of Food Engineering, Istanbul Technical University, Istanbul, Türkiye
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Wu Q, Kan J, Cui Z, Ma Y, Liu X, Dong R, Huang D, Chen L, Du J, Fu C. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38922612 DOI: 10.1080/10408398.2024.2369694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.
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Affiliation(s)
- Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
| | - Zhengying Cui
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Yuchen Ma
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Xin Liu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Ruifang Dong
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Lin Chen
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore
| | - Jun Du
- Nutrilite Health Institute, Shanghai, China
| | - Caili Fu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
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6
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Abou Ayana IAA, Elgarhy MR, Al-Otibi FO, Omar MM, El-Abbassy MZ, Khalifa SA, Helmy YA, Saber WIA. Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal. ACS OMEGA 2024; 9:25189-25202. [PMID: 38882090 PMCID: PMC11170702 DOI: 10.1021/acsomega.4c02824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/11/2024] [Accepted: 05/20/2024] [Indexed: 06/18/2024]
Abstract
Consumer demand for plant-based alternatives drives innovation in nondairy beverages. This study explores the development of a novel sesame milk with enhanced functionality using an artificial neural network (ANN) and milk permeate integration. An ANN model effectively optimized water-based sesame milk (WSM) extraction, maximizing total solids (T.S.) recovery. The ANN model's predicted T.S. yield (99.65%) closely matched the actual value (95.18%), demonstrating its potential for optimizing high-yield production. Furthermore, milk permeate was incorporated (5:1 ratio) to create permeate-based sesame milk (PSM), which supported the growth of lactic acid bacteria, suggesting its potential as a growth medium for future probiotic applications. PSM also displayed superior nutritional value and sensory characteristics compared to WSM. These findings highlight the promise of ANN-powered optimization and milk permeate integration for creating innovative sesame milk alternatives with enhanced probiotic viability and sensory appeal. Future research should focus on ANN optimization of alternative-based-plant milk, including permeate-based sesame milk production, the health benefits of LAB fermentation, and consumer preferences for flavors and textures. Optimizing fermentation and LAB selection remain key for commercial success.
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Affiliation(s)
- Ibrahim A A Abou Ayana
- Dairy Research Department, Food Technology Research Institute (FTRI), Agricultural Research Center, Giza 12619, Egypt
| | - Mohamed R Elgarhy
- Dairy Research Department, Food Technology Research Institute (FTRI), Agricultural Research Center, Giza 12619, Egypt
| | - Fatimah O Al-Otibi
- Botany and Microbiology Department, Faculty of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohamed M Omar
- Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt
| | - Mohamed Z El-Abbassy
- Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt
| | - Salah A Khalifa
- Food Science Department, Faculty of Agriculture, Zagazig University, Al-Sharqia Governorate 44511, Egypt
| | - Yosra A Helmy
- Department of Veterinary Science, Martin-Gatton College of Agriculture, Food, and Environment, University of Kentucky, Lexington, Kentucky 40546, United States
| | - WesamEldin I A Saber
- Microbial Activity Unit, Microbiology Department, Soils, Water and Environment Research Institute, Agricultural Research Center, Giza 12619, Egypt
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Andressa I, Kelly Silva do Nascimento G, Monteiro Dos Santos T, Rodrigues RDS, de Oliveira Teotônio D, Paucar-Menacho LM, Machado Benassi V, Schmiele M. Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs. Food Funct 2024; 15:460-480. [PMID: 38170850 DOI: 10.1039/d3fo04199a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.
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Affiliation(s)
- Irene Andressa
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Tatiane Monteiro Dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Rosane da Silva Rodrigues
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus Capão do Leão, PO Box 354, Zip Code: 96.160-000, Pelotas, RS, Brazil
| | - Daniela de Oliveira Teotônio
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Luz María Paucar-Menacho
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Perú
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
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Dahiya D, Nigam PS. Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota. Microorganisms 2023; 11:2190. [PMID: 37764034 PMCID: PMC10537194 DOI: 10.3390/microorganisms11092190] [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: 07/13/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
This article deals with the condition of irregular bowel movements known as diarrhoea, its pathology, symptoms and aetiology. The information has been presented on causes of diarrhoea that include gut infections, food intolerances and allergies to certain ingredients, problems in the gastrointestinal tract like irritable bowel syndrome, inflammatory bowel disease and, the condition of dysbiosis which occurs due to long-term use of antibiotics, or other medicines, etc. Most cases of diarrhoea can be resolved without needing medical treatment; however, it is still important to avoid dehydration of the body and use some supplements to get necessary nutrients which are lost with frequent bowel movements before they can get absorbed and assimilated in the gastrointestinal tract. Probiotic products are reported as natural therapeutic agents, which can reduce the risk of diarrhoea in both adults and children. The intake of dietary fluid supplements in the form of fermented beverages containing probiotic strains could help in diarrhoea control. The patient would achieve benefits with the consumption of these functional beverages in three ways-by regaining lost fluids to the body, supplementing beneficial gut bacteria to restore diversity in gut microbiota, which was disturbed in the condition of diarrhoea as well as regaining a source of quick nutrition to recoup energy.
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Affiliation(s)
| | - Poonam Singh Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK
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Dahiya D, Nigam PS. Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives. Nutrients 2023; 15:2979. [PMID: 37447306 DOI: 10.3390/nu15132979] [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: 06/04/2023] [Revised: 06/25/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods or their ingredients when ingested by some consumers. Food reactions and gut inflammation-related problems are increasing worldwide. The primary form of management would be the avoidance of such foods, followed by treatment of their symptoms. Adopting a nutritional-therapeutic approach and establishing practices for the inclusion of functional foods and nutraceuticals in the diet could improve the ecology of gut microbiota and alleviate inflammation in the GIT. For this purpose, specific species of microorganisms characterized as probiotic strains have been studied to produce functional food and fermented beverage products. Commercially sold, such items are labelled as probiotic products, displaying the name/s of strain/s and the viable numbers of them contained in the portion size of the products. The importance of the growth of probiotic functional foods is that they can be consumed as a source of nutrition and their intake helps in the subsistence and recuperation of friendly gut bacteria. Probiotics have been reported for their role in ameliorating the risk of food reactions. Probiotic administration has been implemented for its role as an auxiliary improvement and for the prevention of food sensitivities common among pediatric patients. Probiotic products based on non-dairy substrates have potential as nutraceuticals for lactose intolerant consumers who are allergic to dairy milk products. Therefore, the aim of this article is to review GRAS microbial species characterized as probiotics up to the level of their specific strain's name and/or number. These have been used to produce nutraceuticals that are sources of beneficial bacteria for easing discomfort and allergic reactions by maintaining an inflammation-free gut.
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Affiliation(s)
| | - Poonam Singh Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK
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Reale A, Messia MC, Pulvento C, Lavini A, Nazzaro S, Di Renzo T. Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy. Foods 2023; 12:foods12091866. [PMID: 37174403 PMCID: PMC10177794 DOI: 10.3390/foods12091866] [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: 04/06/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics of quinoa and amaranth seeds grown in Southern Italy. For this reason, quinoa Titicaca and three amaranth accessions (5, 12, and 14) were cultivated in different experimental fields in the Campania Region and analyzed for the cultivation aspects, chemical composition, and microbiological quality of the seeds. All seeds showed a good adaptability to cultivation in the experimental areas of the Mediterranean basin. Quinoa seeds were characterized by their higher protein, fat, and ash content than the amaranth seeds, which were characterized by their higher value in dietary fiber. All seeds, regardless of the geographical area of production, were contaminated with yeasts, moulds, and spore-forming bacteria, mainly Bacillus cereus, B. licheniformis, B. safensis and B. subtilis, as identified by 16S rRNA sequencing analysis. So, the detection of Bacillus spp. must be strongly monitored, as quinoa and amaranth seeds could be used in bread production, where they can cause ropiness, resulting in great economic losses for the industries.
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Affiliation(s)
- Anna Reale
- Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy
| | - Cataldo Pulvento
- Department of Soil, Plant and Food Science (DISSPA), University of Bari "A. Moro", Via Amendola, 165/A, 70126 Bari, Italy
| | - Antonella Lavini
- Institute for Agricultural and Forestry Systems in the Mediterranean (ISAFOM), National Research Council of Italy (CNR), 80055 Portici, Italy
| | - Stefania Nazzaro
- Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
| | - Tiziana Di Renzo
- Institute of Food Sciences, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
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11
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Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives. Foods 2023; 12:foods12051005. [PMID: 36900522 PMCID: PMC10000644 DOI: 10.3390/foods12051005] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 03/02/2023] Open
Abstract
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.
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12
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Dahiya D, Nigam PS. Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota. Foods 2022; 11:2760. [PMID: 36140888 PMCID: PMC9497984 DOI: 10.3390/foods11182760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 08/30/2022] [Accepted: 09/05/2022] [Indexed: 11/21/2022] Open
Abstract
Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota. The functional beverages contain the substrates used for the preparation of product with a specific culture or a mixture of known strains used to perform the fermentation, hence these drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared using agriculturally sourced materials, the fermented substrates with their oligosaccharides and fiber content act as prebiotics. Both the components (probiotic strain/s and prebiotic substrate) exist in a synergistic relationship in the product and contribute to several benefits for nutrition and gut health. The preparation of such probiotic beverages has been studied using non-dairy-based materials, including fruits, vegetables, nuts, grains, and cassava, a staple diet source in many regions. The consumption of beverages prepared with the use of probiotics, which contain active microbial cells and their metabolites, contributes to the functional properties of beverages. In addition, the non-dairy probiotic products can be used by consumers of all groups and food cultures, including vegans and vegetarians, and particularly consumers with allergies to dairy-based products. The aim of this article is to present a review of published research highlighting specific probiotic strains, which have the potential to enhance sustainability of healthy GIT microbiota, used in the fermentation process for the preparation of non-dairy beverages.
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Affiliation(s)
| | - Poonam Singh Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine BT52 1SA, UK
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Jiang J, Zhang W, Wu Y, Shi X, Yang X, Song Y, Qin Y, Ye D, Liu Y. Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification. Foods 2022; 11:foods11162511. [PMID: 36010513 PMCID: PMC9407048 DOI: 10.3390/foods11162511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 11/22/2022] Open
Abstract
Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and sensory outcomes is not well studied. Here, we evaluated acidification and fermentation performance of indigenous L. plantarum in two inoculation regimes (i.e., reverse inoculation and co-inoculation) by conducting pilot-scale vinification using Cabernet Sauvignon with low acidity. Important parameters of the bio-acidified wines, including fermentation kinetics, basic oenological parameters, volatile and sensory profile were compared to those in wines produced by single Saccharomyces cerevisiae with/without chemical acidification. Total titratable acidity in L. plantarum wines were either comparable or significantly higher compared to the chemical acidification control. Chemical profiling reviewed remarkable differences in certain organic acids and major volatile compounds, especially an up to a five-fold, six-fold, and nine-fold increase in lactic acid, ethyl lactate and isoamyl lactate, respectively. Changes in chemical compositions of the bio-acidified wines resulted in differentiated sensory perception compared to the control wines. Except having higher scores for “wine acidity”, the flavour profile of the bio-acidified wines was shifted towards “jammy fruit” and “butter” aromas. Together, these findings highlighted the applicability of using L. plantarum to induce biological acidification along with modulation of wine flavour.
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Affiliation(s)
- Jiao Jiang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
| | - Wenjing Zhang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yitian Wu
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xuerong Shi
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xiaobing Yang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Dongqing Ye
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Correspondence: (D.Y.); (Y.L.)
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Correspondence: (D.Y.); (Y.L.)
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14
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Mariscal M, Espinosa‐Ramírez J, Pérez‐Carrillo E, Santacruz A, Cervantes‐Astorga E, Serna‐Saldívar SO. Comparative lactic acid fermentation with five
Lactobacillus
strains of supernatants made of extruded and saccharified chickpea flour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mireya Mariscal
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo Leon Mexico 64849
| | - Johanan Espinosa‐Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo Leon Mexico 64849
| | - Esther Pérez‐Carrillo
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo Leon Mexico 64849
| | - Arlette Santacruz
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo Leon Mexico 64849
| | - Enrique Cervantes‐Astorga
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo Leon Mexico 64849
| | - Sergio O. Serna‐Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo Leon Mexico 64849
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15
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Wang J, Xu L, Lv Y, Su Y, Gu L, Chang C, Zhang M, Yang Y, Li J. To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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16
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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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17
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Canaviri-Paz P, Oscarsson E, Kjellström A, Olsson H, Jois C, Håkansson Å. Effects on Microbiota Composition after Consumption of Quinoa Beverage Fermented by a Novel Xylose-Metabolizing L. plantarum Strain. Nutrients 2021; 13:nu13103318. [PMID: 34684319 PMCID: PMC8539412 DOI: 10.3390/nu13103318] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/13/2021] [Accepted: 09/15/2021] [Indexed: 11/16/2022] Open
Abstract
Demands for novel lactic acid bacteria with potential to be used as probiotics along with healthy fermented plant-based products increase worldwide. In this study, a novel Lactiplantibacillus plantarum P31891 strain with enzymatic capacity to degrade tannins and ferment xylose was used as starter culture for fermentation of a quinoa-based beverage. The probiotic potential of the selected strain was evaluated in healthy volunteers. Twenty participants consumed the beverage for 14 days; microbiota changes in saliva and faecal samples were analyzed by Terminal Restriction Fragment Length Polymorphism (T-RFLP), Next Generation Sequencing (NGS) and qPCR; and gastrointestinal well-being and digestive symptoms were recorded. The results indicated that the consumption of the beverage with Lactiplantibacillus plantarum P31891 in a probiotic dose (1012 CFU/mL) increased the number of Lactobacillus in the feces but not in saliva. Overall, the bacterial community did not seem to be influenced by the bacterium or by the beverage, as expressed by the diversity indexes, but specific genera were affected, as reflected in changes in amplicon sequence variants. Consequently, Lactiplantibacillus plantarum P31891 showed potential to be categorized as a probiotic strain in the fermented quinoa-based beverage.
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18
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Nordström EA, Teixeira C, Montelius C, Jeppsson B, Larsson N. Lactiplantibacillus plantarum 299v (LP299V ®): three decades of research. Benef Microbes 2021; 12:441-465. [PMID: 34365915 DOI: 10.3920/bm2020.0191] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
This review aims to provide a comprehensive overview of the in vitro, animal, and clinical studies with the bacterial strain Lactiplantibacillus plantarum 299v (L. plantarum 299v; formerly named Lactobacillus plantarum 299v) published up until June 30, 2020. L. plantarum 299v is the most documented L. plantarum strain in the world, described in over 170 scientific publications out of which more than 60 are human clinical studies. The genome sequence of L. plantarum 299v has been determined and is available in the public domain (GenBank Accession number: NZ_LEAV01000004). The probiotic strain L. plantarum 299v was isolated from healthy human intestinal mucosa three decades ago by scientists at Lund University, Sweden. Thirty years later, a wealth of data coming from in vitro, animal, and clinical studies exist, showing benefits primarily for gastrointestinal health, such as reduced flatulence and abdominal pain in patients with irritable bowel syndrome (IBS). Moreover, several clinical studies have shown positive effects of L. plantarum 299v on iron absorption and more recently also on iron status. L. plantarum 299v is safe for human consumption and does not confer antibiotic resistance. It survives the harsh conditions of the human gastrointestinal tract, adheres to mannose residues on the intestinal epithelial cells and has in some cases been re-isolated more than ten days after administration ceased. Besides studying health benefits, research groups around the globe have investigated L. plantarum 299v in a range of applications and processes. L. plantarum 299v is used in many different food applications as well as in various dietary supplements. In a freeze-dried format, L. plantarum 299v is robust and stable at room temperature, enabling long shelf-lives of consumer healthcare products such as capsules, tablets, or powder sachets. The strain is patent protected for a wide range of indications and applications worldwide as well as trademarked as LP299V®.
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Affiliation(s)
| | - C Teixeira
- Probi AB, Ideongatan 1A, 22370 Lund, Sweden
| | | | - B Jeppsson
- Department of Surgery, Lund University, Universitetssjukhuset, 22184 Lund, Sweden
| | - N Larsson
- Probi AB, Ideongatan 1A, 22370 Lund, Sweden
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Zhao CM, Du T, Li P, Du XJ, Wang S. Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with Selected Lactiplantibacillus plantarum. Foods 2021; 10:foods10071439. [PMID: 34206242 PMCID: PMC8303220 DOI: 10.3390/foods10071439] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/17/2021] [Indexed: 12/17/2022] Open
Abstract
Red jujube fruits and bamboo shoots are rich in many nutrients and have the advantage of high yield in China. However, the storage of fresh fruits is difficult, and there are no fermented products using both as raw materials. In order to develop the two raw materials into novel products and improve their nutritional value, this study reports the production and characterization of a beverage via fermentation of red jujube fruits and bamboo shoots with Lactiplantibacillus plantarum. L. plantarum TUST-232 was selected as the starter from several different strains by comparing pH value and the number of viable cells, which reached 8.91 log CFU/mL in the beverage fermented for 14 h at 37 °C with 0.3% inoculation. After fermentation, the beverage showed improvement in the contents of several nutrients and antioxidant indices, with a decrease of 44.10% in sucrose content, along with increases of 11.09%, 12.30%, and 59.80% in total phenolic content, total antioxidant capacity, and superoxide anion scavenging ability, respectively. These results indicate that L. plantarum fermentation of red jujube fruits and bamboo shoots could be an effective way to develop a new beverage with high nutritional value, high antioxidant capacity, and high dietary fiber content. This research provided experimental support for the development of new fermentation products with the functions of improving health and body functions.
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Affiliation(s)
- Chu-Min Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ting Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Ping Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
| | - Xin-Jun Du
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (C.-M.Z.); (T.D.); (P.L.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
- Correspondence: (X.-J.D.); (S.W.); Tel.: +86-22-60912484 (X.-J.D. & S.W.)
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20
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Rasika DMD, Vidanarachchi JK, Rocha RS, Balthazar CF, Cruz AG, Sant’Ana AS, Ranadheera CS. Plant-based milk substitutes as emerging probiotic carriers. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.025] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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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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Abstract
Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it is rich in proteins of excellent quality and is a good source of minerals and vitamins, as well as of natural antioxidants, such as phenolic compounds. The aim of this work is to present how fermentation can affect phenolic compound content and antioxidant capacity of quinoa. It emerged that fermentation can be used to increase phenolic compound content and antioxidant capacity in both quinoa seeds and flours. The use of fermented quinoa flours allowed obtaining bread and pasta richer in phenolic compounds and with a greater antioxidant capacity. Fungi are the main starters used in quinoa seed fermentation, while Lactobacillus strains have been applied to produce sourdoughs. Quinoa has been also fermented to obtain yogurt-like beverages with a higher content in phenolic compounds and a greater antioxidant activity. Strains of Lactobacillus sp. and Bifidobacterium sp. have been used as starters.
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23
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Aparicio-García N, Martínez-Villaluenga C, Frias J, Peñas E. Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour. Foods 2021; 10:139. [PMID: 33440811 PMCID: PMC7828039 DOI: 10.3390/foods10010139] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/22/2020] [Accepted: 01/06/2021] [Indexed: 12/27/2022] Open
Abstract
This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.
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Affiliation(s)
| | | | | | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (N.A.-G.); (C.M.-V.); (J.F.)
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