Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

Zannini, Emanuele; Jeske, Stephanie; Lynch, Kieran M.; Arendt, Elke K.

doi:10.1016/j.ijfoodmicro.2018.01.001

Cited by 101 publications

(64 citation statements)

References 48 publications

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“…Quinoa consumption has the potential to decrease the risk of type-2 diabetes, cardiovascular diseases, and hypertension [ 55 , 56 ]. Quinoa has been used for making extrudates, baked goods, and, more recently, beverages [ 54 , 57 , 58 , 59 , 60 ].…”

Section: Discussionmentioning

confidence: 99%

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Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Lorusso

Coda

Montemurro

et al. 2018

Foods

116

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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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Section: Discussionmentioning

confidence: 99%

“…Quinoa beverages were recently developed using different processes (e.g., soaking, cooking, malting) [ 17 , 60 , 64 , 65 ]; however, the potential of quinoa to be used for making fermented and probiotic beverages has been only partially investigated.…”

Section: Discussionmentioning

confidence: 99%

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Lorusso

Coda

Montemurro

et al. 2018

Foods

116

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“…Amaranth, quinoa, and buckwheat are regarded as pseudocereals because their seeds resemble the function and composition of the true cereals, but are gluten free (Alvarez-Jubete et al, 2010). There are only a few fermented products derived from pseudocereals reported in the literature such as fermented quinoa-based beverages prepared by Jeske et al (2018) and Ludena Urquizo et al 2017, beer-like beverage based on buckwheat and quinoa malt developed by Deželak et al (2014), and quinoa-based yogurt produced by Zannini et al (2018). The nutritional value and healthpromoting effects of pseudocereals can be improved when they are fermented using LAB as the antinutrient content in the pseudocereals, such as phytic acid, is reduced, whereas the functional value of phytochemicals (e.g., phenolic acid) and B-group vitamins contents are increased (Rollán et al, 2019).…”

Section: Cereals Pseudocereals and Legumesmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

163

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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“…After the fermentation process analysis, L. reuteri DSM 17938 and LR92 were cultured in coconut milk until pH 4.5 ± 0.1, the usual pH range for the production of dairy products (Yildiz 2009). Then, 40 mL of the fermented coconut milk were stored in falcon flasks for each time determination and were kept at 4°C for 30 days.…”

Section: Stability During Refrigerated Storagementioning

confidence: 99%

Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

Mauro

García

2019

J Food Sci Technol

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This study aimed to establish the optimal conditions of temperature (31-43°C) and coconut pulp concentration in water 1:3-1:9 (w/v) for the growth of Lactobacillus reuteri LR 92 or DSM 17938 in coconut milk beverage, using a central composite face centered design. The optimized conditions were used for analysis of the viability during the fermentation process, pH, production of sugars and organic acids by High Performance Liquid Chromatography (HPLC) and reuterin production. Coconut milk provided adequate substrate for L. reuteri growth without supplementation. The optimal parameters for L. reuteri viability were: concentration 1:3 (w/v) and 37°C for LR 92 and concentration 1:3 (w/v) and 34°C for DSM 17938. Chemical analysis showed that the naturally occurring sucrose in the matrix (ca. 4.4 g/L) was used for cell multiplication and the strains differed in the production and content of organic acids. After fermentation until pH 4.5 ± 0.1, the samples were stored at 4°C for 30 days and the final cell viability in coconut milk was 7.55 ± 0.07 log CFU/mL for L. reuteri LR 92 and 8.57 ± 0.09 log CFU/ mL for DSM 17938. It was detected 0.15 ± 0.03 mM and 0.14 ± 0.04 mM of reuterin produced by DSM 17938 and LR 92, respectively. L. reuteri DSM 17938 presented a great decrease of pH and post acidification after storage. The LR 92 strain showed low post acidification. These results showed that coconut milk provides adequate matrix for the development of new fermented functional beverages.

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Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1

Cited by 101 publications

References 48 publications

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage

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