Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars

Štreimikytė, Paulina; Balčiūnaitienė, Aistė; Liapman, Theodore Daniel; Štreimikytė-Mockeliūnė, Žaneta; Puzerytė, Viktorija; Borkertas, Simas; Viškelis, Pranas; Viškelis, Pranas

doi:10.3390/app12168210

Cited by 3 publications

(2 citation statements)

References 41 publications

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“…Amylase family enzymes are often used for starch liquefaction and to achieve the desired viscosity. Due to their high amount of oligosaccharides, i.e., fermentable sugars [58], buckwheat-based milk alternatives have promising applications in fermentation and in the production of dairy free yoghurt-type products. Furthermore, due to their nutritional composition and pH, they are a suitable food matrix for incorporation of probiotics.…”

Section: Conclusion and Future Outlookmentioning

confidence: 99%

Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production

Janiak,

Karamać,

Sulewska

et al. 2023

Processes

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Plant-based milk alternatives are a fast-growing segment of food industry resulting in the generation of large amounts of by-products, often containing comparable and even higher amounts of valuable phytochemicals than the target products. Common buckwheat (Fagopyrum esculentum M.) Panda variety has been selected for this study, which aims to compare the antioxidant potential of beverages produced from buckwheat whole and dehulled grains, as well as cakes obtained as residues. After combining, evaporating and freeze-drying, extracts were subjected to RP-HPLC-DAD, total phenolics and in vitro antiradical and antioxidant assays (FRAP, ABTS, DPPH and lipid autoxidation). Flavonoids (3.09 mg/100 mL) exceeded the content of phenolic acids (2.35 mg/100 mL) in the beverages prepared from dehulled grains, but their content (1.69 mg/100 mL) in the beverages from whole grains was lower than that of phenolic acids (2.93 mg/100 mL). The antiradical capacity of beverages did not differ significantly, regardless of the method used. In case of by-products, a higher ferric-reducing capacity and scavenging activity towards DPPH• of cakes from whole grains compared to that from dehulled grains was established. The activity of cake extracts under lipid autoxidation conditions increased with the increase in their concentrations from 0.12 wt% to 0.16 wt% in the oxidizable substrate.

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Section: Conclusion and Future Outlookmentioning

confidence: 99%

Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production

Janiak,

Karamać,

Sulewska

et al. 2023

Processes

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“…TKG is a traditional symbiotic culture of bacteria and yeast [ 31 ]. It has been used for centuries to produce kefir [ 26 , 32 ] and is currently introduced in various fermented plant-based beverages [ 33 ]. An investigation of grain-based beverages fermented with Tibetan kefir grains conducted by Streimikyte et al in 2022 identified LAB commonly used in yogurt production for growth and possible prebiotic potential.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation

Puzeryte,

Martusevice,

Sousa

et al. 2023

Microorganisms

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Hippophae rhamnoides L. leaves possess a remarkable amount of polyphenols that could serve as a natural remedy in various applications. In comparison, numerous techniques, such as conventional and high-pressure techniques, are available for extracting the bioactive fractions from sea buckthorn leaves (SBL). However, enzyme-assisted extraction (EAE) of SBL has not been comprehensively studied. The aim of this study was to optimize critical EAE parameters of SBL using the cellulolytic enzyme complex, Viscozyme L, to obtain a high-yield extract with a high concentration of bioactive compounds. In order to determine the optimal conditions for EAE, the study employed a central composite design and response surface methodology to analyze the effects of four independent factors (pH, temperature, extraction time, and enzyme concentration) on two different responses. Our findings indicated that under optimal conditions (3:15 h extraction, temperature 45 °C, pH 4.9, and 1% Viscozyme L v/w of leaves DW), EAE yielded 28.90 g/100 g DW of the water-soluble fraction. Furthermore, the EAE-optimized liquid extract was continuously fermented using an ancient fermentation starter, Tibetan kefir grains, which possess lactic acid bacteria (LAB) and have significant potential for use in biopreservation. Interestingly, the results indicated various potential prebiotic characteristics of LAB. Additionally, alterations in the cell wall morphology of the SBL residue after EAE were examined using scanning electron microscopy (SEM). This study significantly optimized EAE parameters for sea buckthorn leaves, providing a promising natural source of bioactive compounds for various applications, such as nutraceuticals, functional foods, and high-value products.

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Use of Unmalted and Malted Buckwheat in Brewing

et al. 2023

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With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced utilizing various ingredient combinations or changes to the brewing process. Given the rise in celiac disease sufferers in recent years, research investigations on the use of buckwheat in brewing, particularly gluten-free beer, have intensified. In this study, malted and unmalted buckwheat were proposed for use in brewing, and the results were contrasted with those of beer made entirely of malted barley. Commercial enzymes were added to the technical mashing process in order to optimize it and increase output yield. It was simple to incorporate buckwheat in the technological process to produce a final product that, in many respects, resembled conventional beer, making buckwheat suitable for regular beer drinkers. In terms of original extract, apparent extract, alcohol content, and energy value, the beer obtained from 100% barley malt differs from the final beer, but only minor variations were found in color, pH, and bitterness value. Ethyl alcohol, a particularly significant distinguishing characteristic, was impacted by the use of buckwheat malt and unmalted buckwheat. The beer made from buckwheat was acceptable from a sensory perspective in terms of flavor, aroma, texture, bitterness, etc. The results demonstrate that the researched raw materials can be successfully used in the production of beer, both in malted and unmalted forms. For the latter option, it is recommended to use enzyme preparations to speed up the mashing and filtration of the wort.

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Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars

Cited by 3 publications

References 41 publications

Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production

Phenolic Profile and Antioxidant Potential of Beverages from Buckwheat and Side Streams after Beverages Production

Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn (Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation

Use of Unmalted and Malted Buckwheat in Brewing

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