Improvement of the Aroma of Pea (<i>Pisum sativum</i>) Protein Extracts by Lactic Acid Fermentation

Schindler, Sabrina; Zelena, Kateryna; Krings, Ulrich; Bez, Jürgen; Eisner, Peter; Berger, Ralf G.

doi:10.1080/08905436.2011.645939

Cited by 92 publications

(100 citation statements)

References 37 publications

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“…Although the fermented extract (LPEF) was not free of off‐flavors, the aroma profile was significantly modified by the fermentation process, and the off‐flavors were reduced or masked by newly formed compounds when compared with the LPE. Similar results were obtained by lactic acid fermentation of pea protein (Schindler et al 2012).…”

Section: Technologies To Remove or Modify Off‐flavor In Pulsessupporting

confidence: 84%

“…Another method used for masking off‐flavors is fermentation. As mentioned earlier, fermentation of pea protein extracts led to the formation of, for example, 2,3‐octanedione, 2‐nonanone, 3‐octen‐2‐one, 2,4‐heptadienal, 2‐nonenal, 2‐undecanone, 2‐octen‐1‐ol, 2,4‐nonadienal, and 1‐decanol (Schindler et al 2012), which could be potentially responsible for masking off‐flavors in pea protein extracts.…”

Section: Technologies For Masking Off‐flavors In Pulsesmentioning

confidence: 89%

“…Lactic acid fermentation studies were performed for the improvement of the aroma of pea and lupin protein (Schindler et al 2011, 2012). Fermentation considerably amended the aroma profile of pea protein preparations, resulting in a reduction or a masking of undesirable flavors.…”

Section: Technologies To Remove or Modify Off‐flavor In Pulsesmentioning

confidence: 99%

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Flavor Aspects of Pulse Ingredients

et al. 2016

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Cereal Chem. 94(1):58-65Pulses (Fabaceae) have regained interest for their high protein level. However, food application of pulses and pulse ingredients is hampered by several issues around their off-flavor. Off-flavors in pulses are partially inherent and partially produced during harvesting, processing, and storage. Generally, volatile off-flavor compounds in pulses belong to the categories of aldehydes, alcohols, ketones, acids, pyrazines, sulfur compounds, and others, and off-taste is strongly correlated to the presence of saponins, phenolic compounds, and sometimes alkaloids. No systematic studies have been performed on the identification of the off-flavor compounds present in pulses in relation to their contribution to the overall perception of the pulses. This review article aims to provide a concise overview highlighting the most important aspects of the knowledge available on the off-flavor compounds present in various pulses, their possible origins, and the technologies available to prevent, reduce, or mask these off-flavor compounds. Rather than attempting to make a full inventory of the literature in the field, this paper addresses the most relevant topics referring to a selected set of relevant papers on each topic to substantiate the observations and conclusions that may guide the reader toward additional literature.

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Section: Technologies To Remove or Modify Off‐flavor In Pulsessupporting

confidence: 84%

Section: Technologies For Masking Off‐flavors In Pulsesmentioning

confidence: 89%

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Flavor Aspects of Pulse Ingredients

et al. 2016

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“…by LAB during fermentation (Schindler et al, 2012). The initial population of LAB in raw beans was very low (1.01 CFU/ml) and it increased significantly during NF, reaching counts of 8.8 log CFU/ ml after 48 h, which remained almost constant to the end of the fermentation (Table 1).…”

Section: Evolution Of Ph and Microbial Growth During Fermentationmentioning

confidence: 95%

Fermentation enhances the content of bioactive compounds in kidney bean extracts

et al. 2015

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The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.

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“…In addition, taste perceptions of bitter, salty, and astringent were identified in the taste pattern [5]. This characteristic aroma profile makes lupin proteins less suitable for some food applications as, for example, plain non-dairy based products.The lactic fermentation of legume proteins might be a promising approach to influence the sensory profile of these ingredients as various studies have shown that lactic fermentation of plant proteins results in a reduction or masking of off-flavors in legumes [6,7]. The influence of the fermentation on the aroma profile of the plant proteins strongly depends on the microorganisms used [6][7][8].…”

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confidence: 99%

Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

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Eisner

et al. 2019

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Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile.

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Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

Cited by 92 publications

References 37 publications

Flavor Aspects of Pulse Ingredients

Flavor Aspects of Pulse Ingredients

Fermentation enhances the content of bioactive compounds in kidney bean extracts

Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

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