Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Ayed, Lamia; M’hir, Sana; Hamdi, Moktar

doi:10.1155/2020/5790432

Cited by 43 publications

(41 citation statements)

References 115 publications

(137 reference statements)

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“…However, the interactive levels of the variables WP and OF were positive (b12 > 0, p < 0.01), as shown by contour plots (Figure 3B). DPPH results showed high antioxidant activities, as reported by Randazzo et al 2016 [52] KLB fermentation affected both the TPC and antiradical activity (Table 4). In all fermented KLB samples, the TPC values were significantly (p < 0.05) higher with respect to the unfermented samples.…”

Section: Effect Of Independent Variables On Tpc and Antiradical Activitysupporting

confidence: 77%

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

M’hir

Filannino

Mejri

et al. 2021

Foods

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This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

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Section: Effect Of Independent Variables On Tpc and Antiradical Activitysupporting

confidence: 77%

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

M’hir

Filannino

Mejri

et al. 2021

Foods

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“…The proposed technology in this study is significant because new and diverse methods for processing fruits can be used to minimize production losses, to generate more profits and to introduce innovative nutraceutical products on the market, including the use of probiotic kefir grains as an alternative. The one key point for industrial application of the proposed technology is the promotion of fermentation by kefir of granular biomass, which provides the possibility of eliminating the use of centrifugal separators that have a high-energy demand and require high industrial investments [26].…”

Section: Plant Extracts For Kefir Enrichmentmentioning

confidence: 99%

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

et al. 2020

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An increase in the number of novel fortified kefir-based beverages was observed in the last decades. Vegetables were often proposed as convenient resources of bioactive molecules able to improve nutraceutical benefits of these drinks and/or to confer them new significant features. These findings have been well accepted by the consumers, which generally reserve an important role to the quality of the assumed food and beverages. Specifically, functional fermented milk-based drinks enriched with vegetable extracts display significant biological properties, due to the presence of bioactive compounds exhibiting antimicrobial and antioxidant features. In addition, agro-industrial wastes have been also proposed as innovative resources of secondary metabolites to enrich kefir-based products. Eco-friendly extraction techniques were generally exploited to achieve the isolation of biomolecules and reducing, at the same time, economic and environmental loads. To this regard, this review deeply investigates the main findings to improve kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. The nutraceutical characteristics related to the consumers’ health benefits, as well as their effects on the sensorial, chemical, and microbiological properties of the products were evaluated.

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“…Through the hurdle technology, fermented vegetables subjected to drying can keep for three months, bridging the gap of seasonal availability of the vegetables (Muchoki et al., 2010). Moreover, the sensory quality which has often been a limiting factor in the continued utilization of especially the value added African leafy vegetables (ALVs) is improved (Ayed et al., 2020; Owade et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

Owade

Abong

Okoth

et al. 2021

Food Science & Nutrition

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In as much as spontaneous fermentation of cowpea leaves enhances product diversification, the process is rather slow with poor product quality. Limited work has been undertaken to provide input toward standardization of the process and enhancing of product quality. The current study sought to evaluate the in‐process fermentative bacteria profile changes due to the effect of optimization of fermentation process of cowpea leaves. Lactic acid bacteria (LAB) isolates from spontaneous and optimized fermentation were characterized using biochemical tests, whereby optimization was done using the Response Surface Methodology model of the central composite design in the Design Expert Software. The RSM models accounted for 89% and 60% variability in the response variables of pH and titratable acidity, respectively (p < .001). Increasing the sugar concentration and period of fermentation significantly (p < .05) increased the titratable acidity, while reducing the pH. The optimal fermentation parameters were established as sugar and salt concentrations of 5% and 2%, respectively, 16 days of fermentation, pH of 3.8 and titratable acidity of 1.22% with a desirability of 0.859. Of the 13 identified LAB isolates, Lactobacillus brevis and Lactococcus lactis dominated the onset stage of spontaneous fermentation whereas only Lactobacillus brevis dominated the onset stage of optimized fermentation. Additionally, the final stage with the dominant isolates of L. plantarum was longer in the spontaneous fermentation process than in the optimized process. Evidently, optimizing the fermentation process resulted in increasing dominance by heterofermenters in the production of soured cowpea leaves, with the yielded product having enhanced acidity.

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Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

Cited by 43 publications

References 115 publications

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Improving Kefir Bioactive Properties by Functional Enrichment with Plant and Agro-Food Waste Extracts

Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

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