Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production

Juodeikienė, Gražina; Trakselyte-Rupsiene, Karolina; Navickaite, Bernadeta; Žadeikė, Daiva; Bendoraitienė, Joana; Bartkienė, Elena; Lėlė, Vita; Rueller, Lukas; Robert, Joseph C.; Arnoldi, Anna; Aiello, Gilda; Glasner, Christoph

doi:10.1016/j.lwt.2021.112337

Cited by 17 publications

(8 citation statements)

References 34 publications

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“…and increasing the potential of soybean residues (Juodeikiene et al, 2021). Experiments were conducted to observe the impact of ultrasonic treatment on soybean dregs being used as a gluten-free bread improver.…”

Section: Baking Foodmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummarySoybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial for human health. It can significantly augment the protein, dietary fibre and other crucial nutrients in food products. This fortification process can not only help in regulating blood glucose levels and minimising the risk of obesity but also play an imperative role in offering medicinal benefits to diabetic patients. In the past few years, soybean residues have been found extensive application in functional food items like noodles, cakes, meat products, beverages and seasoning, which have gained significant traction among consumers. Therefore, the utilisation of soybean residues in the food industry presents significant potential for growth and serves as a valuable source of guidance and inspiration for the advancement of functional foods.

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Section: Baking Foodmentioning

confidence: 99%

New applications of soybean residues in food development

Cao,

Xie,

Zhou

et al. 2024

Int J of Food Sci Tech

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“…However, the pre-treatment of okara by fermentation with selected LAB strains could be applied to maximise the health benefits of this by-product. Juodeikiene et al [27] reported that okara treated with low-frequency ultrasound could be used for lacto-fermentation; the product obtained showed a high L-lactic acid concentration as well as a high LAB cell count, properties desirable for bread sourdough. By adding 5% ultrasonicated and fermented with Lactobacillus paracasei LUHS244 okara to the wheat bread formula, a higher porosity and specific volume of the bread were achieved, in comparison with untreated soya-based ingredients.…”

Section: Pure Sourdough Starters and Their Combinations For Preparati...mentioning

confidence: 99%

“…For almond, coconut and oat drinks by-products valorisation and added-value bread preparation [25] Lactobacillus paracasei LUHS244 For okara valorisation and added-value bread preparation [27] 2.2. Challenges Associated with Lacto-Fermentation of Meat and Meat Products by Using Sourdough Lactic Acid Bacteria…”

Section: Sourdough Lab Strains Possible Applications Referencementioning

confidence: 99%

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Bartkienė

Özoğul

Rocha

2022

Foods

Self Cite

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This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.

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“…This process can also cause the breakdown of hydrogen bonds and hydrophobic interactions of proteins and the rupture of polysaccharides bonds. Thus, sonication is widely used to modify the techno‐functional properties of fibres and proteins (Nazari et al ., 2018; Juodeikiene et al ., 2021). In the case of soy okara, the combined effect of sonication and fermentation by Lactobacillus paracasei LUHS244 was studied.…”

Section: Introductionmentioning

confidence: 99%

“…The sonication solubilised protein and dietary fibre, transforming okara into a more susceptible substrate to fermentation. This new ingredient added to a wheat bread formulation leads to better characteristics (Juodeikiene et al ., 2021). In another study, sonication changes compositional and functional properties of okara expanding its functional range as emulsifier (Moscoso Ospina et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic treatment on soybean okara to be used as a gluten‐free bread improver

Ospina

Lionello

Garófalo

et al. 2023

Int J of Food Sci Tech

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The production of soybean protein isolates generates an insoluble residue called okara that is rich in proteins and dietary fibre. These macromolecules have functional properties that can be modified and improved by emerging technologies, such as high-intensity ultrasound. The objectives of this work were to analyse the ability of soybean okara (UOK) to act as a gluten-free bread improver and to evaluate the effect of a sonication process on this property (OKS). Both okaras were assayed at two percentages (2% and 3%) leading to a reinforcement of interactions in the matrix of batters, producing bread of better technological and sensorial quality. The addition of OKS 3%, improved specific volume (20%), reduced the hardness (30%) and increased the cohesiveness of the crumb and improved the air inclusion. These results demonstrated the efficiency of the sonication process to obtain a gluten-free bread improver from a bulky by-product of the soybean industry.

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Functionalization of soya press cake (okara) by ultrasonication for enhancement of submerged fermentation with Lactobacillus paracasei LUHS244 for wheat bread production

Cited by 17 publications

References 34 publications

New applications of soybean residues in food development

New applications of soybean residues in food development

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

Effect of ultrasonic treatment on soybean okara to be used as a gluten‐free bread improver

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