Effect of oligosaccharides as lyoprotectants on the stability of curcumin-loaded nanoliposomes during lyophilization

Jiang, Hanyun; Wang, Yanping; Xu, Xiankang; Deng, Leiyu; Feng, Lili; Han, Jianzhong; Li, Weilin

doi:10.1016/j.foodchem.2023.135436

Cited by 10 publications

(2 citation statements)

References 36 publications

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“…LAB produces organic acids [ 2 , 3 ] and exopolysaccharides (EPS) with bioactive properties, in addition to acting as emulsifying and stabilizing agents to influence the technological and sensory characteristics of bread [ 2 , 4 , 5 ]. LAB, such as Lactiplantibacillus pentosus and Limosilactobacillus fermentum, are commonly associated with EPS production [ 3 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Dominant microbial species during sourdough and bread fermentation lead to variations in the physicochemical characteristics of the obtained product. Natural sourdough fermentation without strict control of temperature, pH, and incubation time results in pronounced variability in the microbial community forming the sourdough ecosystem, which impacts the quality of the obtained products [ 7 , 8 ]. The high costs associated with standard sourdough maintenance and the absence of standardized production protocols impose significant challenges for the bakery industry [ 2 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread

Santos,

de Souza,

de Souza Couto

et al. 2024

Microorganisms

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Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These strains were selected based on their better performance considering acidification and exopolysaccharide production capacity. Sourdough with Lp and Lf were propagated until the 10th day, when physicochemical and microbiological parameters were determined. The produced sourdoughs were freeze-dried, and bread samples were produced. The freeze-drying process resulted in high survival rates and few impacts on the metabolic activity of Lp and Lf until 60 days of storage. Incorporating Lp and Lf improved the microbiological and physicochemical properties of sourdough and long-fermentation breads. Tested freeze-dried sourdoughs led to reduced bread aging (higher specific volume and decreased starch retrogradation) and increased digestibility. The results show the potential of the freeze-dried sourdoughs produced with Lp and Lf as innovative strategies for standardizing production protocols for the bakery industry, especially for producing long-term fermentation bread.

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