New insights into functional cereal foods as an alternative for dairy products: A review

Kouamé, Kouadio Jean Eric‐Parfait; Bora, Awa Fanny Massounga; Li, Xiaodong; Liu, Lu; Coulibaly, Ibourahema; Sun, Yi; Hussain, Muhammad

doi:10.1016/j.fbio.2023.102840

Cited by 5 publications

(1 citation statement)

References 247 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food products have been extensively researched to determine whether they enhance consumers’ health and prevent diseases [ 1 ]. Probiotics, live microorganisms offering health benefits, are also used for preventing gastrointestinal diseases, antimicrobial activity, and regulating lactose metabolism [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Investigating the Probiotic Potential of Vegan Puree Mixture: Viability during Simulated Digestion and Bioactive Compound Bioaccessibility

Küçükgöz,

Kruk,

Kołożyn-Krajewska

et al. 2024

Nutrients

View full text Add to dashboard Cite

This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and organic acid concentrations, bioaccessibility of polyphenols, and antioxidant capacity after simulated digestion were examined with sensory quality. The mixture of apple puree, chia seeds, and oat bran or oat flakes was fermented. The sensory quality of the puree mixture was assessed by the quantitative descriptive profile (QDP) method. In vitro digestion was simulated using a static gastrointestinal model. Antioxidant capacity and total polyphenol content were analyzed before and after the digestion phases. All samples changed sensory profiles after fermentation. The overall quality was above six out of ten for every product. Fermentation also changed the organic acid composition, with significant increases in lactic, succinic, and acetic acids. After the digestion process, the survival rate remained above 5.8 log10 CFU/g. As a result of fermentation with potential probiotics, the bioaccessibility of the total phenolics and antioxidant activity increased. These results showed that the addition of potential probiotic strains increases nutritional value and could help with healthy nourishment habits. This knowledge can guide the development of consumer-satisfying products in the food industry, expanding the probiotic food market with innovative alternatives.

show abstract

Section: Introductionmentioning

confidence: 99%