Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation

Gupta, Sulagna; Lee, Jaslyn Jie Lin; Chen, Wei Ning

doi:10.1021/acs.jafc.8b00971

Cited by 80 publications

(48 citation statements)

References 26 publications

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“…Previous studies suggested that the abundances of amino acids and fatty acids profiles of okara were enhanced by fermentation using probiotics included S. cerevisiae, B. subtilis, and L. plantarum, thereby increasing fat deposition and amino acids nutrient value of pork (Gupta et al, 2018;Mok et al, 2019;Vong et al, 2016), which explains why diet supplemented with FO can increased fat and amino acid content of pork in present study. Taken together, FO ameliorated pork quality by improving intramuscular fat and flavor amino acids in pigs.…”

Section: Discussionmentioning

confidence: 57%

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Tian

Deng

Cui

et al. 2020

Food Science & Nutrition

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Section: Discussionmentioning

confidence: 57%

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Tian

Deng

Cui

et al. 2020

Food Science & Nutrition

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“…The antioxidant activity assay of chestnut samples was conducted using 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) for assessment as a test of their free radical‐scavenging capacity (Cao et al, ; Gupta et al, ). The antioxidant activity was calculated according to the formula:

DPPH scavenging activity (\%) = \frac{A_{C} - A_{S}}{A_{C}} \times 100

…”

Section: Methodsmentioning

confidence: 99%

“…Recently, solid‐state fermentation (SSF) technology has been chiefly exploited in bioconversion of crops and crop residues to improve their nutritional value for the production of high nutritional value products (Blaiotta, Capua, Coppola, & Aponte, ; Gupta, Lee, & Chen, ). SSF as a potential technology has attracted close attention.…”

Section: Introductionmentioning

confidence: 99%

Metabolism analysis for enhanced nutritional profile of chestnuts subjected to anerobic solid‐state fermentation by probiotic lactic acid bacteria

Zhou

Zhang

et al. 2019

J Food Process Preserv

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The improved nutritional composition of anaerobic solid‐state fermentation (SSF) with broken dried chestnut by probiotic lactic acid bacteria (LAB), namely Lactobacillus casei strain CU (CU) and Lactobacillus fermentum strain KF5 (KF5) was evaluated. Preliminary sensory evaluation results showed that fermented chestnut had unique flavor characteristics between perception of sour and of chestnut. The number of LABs in fermented chestnut samples was not less than 8 log10 cfu/g under the condition of 40 days storage at 4°C. Chestnut fermented with KF5 had a slightly better antioxidant activity to reduce the 1,1‐Diphenyl‐2‐picrylhydrazyl (DPPH) free radical of 87% than the unfermented control (70.12%). Significant increases of 10.53% and 21.16% in protein digestibility of samples were observed following SSF with CU and KF5, respectively. The extracts of the fermented chestnut showed a less intense band just below 25 kDa in the sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE). The gas chromatography‐mass spectrometer (GC‐MS) extracellular metabolite analysis showed that the complex macromolecules in chestnut was degraded into simple sugars, organic acids, amino acids, and fatty acids. The findings of the study provide the possibility of using fermented chestnuts as potential healthy functional food. Practical applications At present, the application scope of modern chestnut preservation technology is not very wide, which is limited by cost and other factors. Therefore, the development of in‐depth processing technologies of chestnut is one of the important ways to have a positive influence on the chestnut market. Nowadays, people focus on functional foods that can give full play to the body's defensive function, regulate physiological rhythm, prevent diseases, and promote rehabilitation, rather than just satisfying appetite or nutrition. Consumer attention to consume probiotic foods contributing to the maintenance of a good state of health through their biologically active ingredients has been significantly increased. This topic combines the characteristic resources of chestnut with selected probiotic lactic acid bacteria (LAB) through food biotechnology and uses anaerobic solid‐state fermentation (SSF) technology to develop healthy functional food with high nutritional value and in line with people's consumption concept: chestnut products with good nutritional flavor and probiotic functional, which further improves the nutritional value of products.

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“…It is a high moisture and fibrous material with a residual protein portion [2]. Its composition also includes minerals, vitamins and isoflavones [3]. Although it has a high nutritional value, it is highly perishable due to its high-water activity [4].…”

Section: Introductionmentioning

confidence: 99%

“…Although it has a high nutritional value, it is highly perishable due to its high-water activity [4]. Gupta et al [3] reported that okara could be fermented, hence it is easier to digest. The authors also commented that the use of raw okara is deficient.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Ethanol and Vacuum on Okara Drying

Souza¹,

Corrêa²,

Oliveira³

et al. 2018

J Food Chem Nanotechol

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Okara is a coproduct of processing soy milk and tofu. It is often discarded but has a great potential for use in the food industry due to its high content of fiber and protein. The aim of this study was to evaluate the drying of okara by natural convection and by vacuum drying (10 kPa). The tested temperatures were 80 and 100 °C. The samples were fresh, or their surface was pretreated with ethanol. The kinetics of drying were fitted with empirical models from the literature. The following three factors improved drying and reduced drying time, 1) the use of ethanol as pretreatment, 2) vacuum application and 3) temperature. Among these factors, a greater reduction in time was observed when ethanol was used, followed by temperature and vacuum, in this order. Page's model showed the best fitness (r²>0.98, RMSE<0.05 and MAE<0.11).

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Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation

Cited by 80 publications

References 26 publications

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Metabolism analysis for enhanced nutritional profile of chestnuts subjected to anerobic solid‐state fermentation by probiotic lactic acid bacteria

The Influence of Ethanol and Vacuum on Okara Drying

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