Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan

Abstract

The aim of this study was to evaluate the effect of incorporating inulin and oligosaccharides resulted from the enzymatic hydrolysis of the commercial succinoglycan, regarding the physicochemical properties, rheology, syneresis and probiotic viability of soy and rice-based fermented beverages added with Lactobacillus paracasei. Four formulations were prepared and supplemented with 3.5% of inulin; 0.5% of succinoglycan oligosaccharides; 3.0% of inulin and 0.5% of succinoglycan oligosaccharides, and evaluated for 28 days of storage under refrigeration at 5 ºC. The succinoglycan oligosaccharides presented an average degree of polymerization (DPn) of 8. All the formulations were characterized as pseudoplastic fluids. Regarding syneresis, the formulations with succinoglycan oligosaccharides and Mix exhibited a reduction of it and this was not observed in the formulation with inulin. Regarding the probiotic viability, all the formulations maintained the subsistence of Lactobacillus paracasei with counts above 10 8 CFU mL -1 up to the 28th storage day, however, only the incorporated prebiotic formulations presented sufficient numbers of viable cells after exposure to simulated gastrointestinal conditions. Therefore, this fermented beverage proved to be an innovative alternative of non-dairy products interesting for the food industry to attend the population's aspirations for functional products.

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

“…In another study, the effect of the incorporation of inulin and succinoglycan oligosaccharides on the physicochemical properties, rheology, syneresis and probiotic viability of soy and rice fermented beverages with Lactobacillus paracasei was evaluated. It was found that these formulations improved the digestibility of the protein, reduced syneresis and maintained probiotic viability after being exposed to intestinal resistance tests [100]. In another recent assay, the taste-related metabolites, volatile compounds, and amino acids were examined in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for LAB.…”

Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

“…An interesting possibility is to use succinoglycan as a fat substitute in ice cream and mayonnaise. Recently, research has shown that succinoglycan in the form of oligosaccharides was incorporated into fermented soy and rice-based beverages, bringing food alternatives to groups of individuals who have dietary restrictions (Nascimento et al, 2022). Due to the potential applicability of exopolysaccharides (Moyib et al, 2019), especially succinoglycan, in recent years several renewable carbon sources have been investigated for the production of bacterial biopolymers, aiming to produce biomaterials with lower environmental impact, higher performance, better applicability and lower production cost (Andhare et al, 2017b;Moosavi-Nasab et al, 2012).…”