Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients

Chaturvedi, Smriti; Chakraborty, Snehasis

doi:10.1016/j.ijgfs.2022.100506

Cited by 19 publications

(10 citation statements)

References 42 publications

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“…100% red kidney bean beverage (RKB); 100% green mung bean beverage (GMB); 1:1, red kidney bean: green mung bean (ZB); 3:7, red kidney bean: green mung bean (MB); and 7:3, red kidney beans: green mung bean (KB). The proportions were selected based on the preliminary trials and previous research, which showed desirable nutritive value, acceptable sensory properties, and required probiotic growth at these proportions (Chaturvedi & Chakraborty, 2022). For all the formulations, the beans were dipped in distilled water (1:4, w/w), to which 0.01% NaHCO 3 was added, and the mixture was boiled at 90°C for 12 min (Niyibituronsa et al, 2019).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of prebiotic properties of legume‐based synbiotic beverages

Chaturvedi

Chakraborty

2022

Food Processing Preservation

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The prebiotic properties of a set of synbiotic legume beverages were evaluated. The beverages were prepared using five ratios of kidney and mung beans, viz., 100% red kidney bean (RKB); 100% green mung bean (GMB); 1:1 (ZB); 3:7 (MB); and 7:3 (KB) and inoculated with probiotic Lactobacillus casei. The prebiotic activity score (PAS) and gastrointestinal tolerance were assessed spectrophotometrically. The sugar profile (total reducing sugar (TRS) and total carbohydrates (TC)) was determined gravimetrically. PAS of RKB (0.24) and KB (0.18) was highest; supported probiotic colonization (8.10 and 8.18 log CFU/ml); and inhibited enteric pathogen (5.56 and 5.54 log CFU/ml). L. casei tolerated harsh gastric conditions by exhibiting a reasonable survival rate (82.38–93.79%). TC and TRS were highest in RKB (4.2 and 3.8 mg/ml). However, KB obtained a maximum overall acceptability score (7.06) with least beany flavor. Hence, it can be a potential prebiotic in synbiotic food industry. Novelty impact statement The beverage KB (7:3) made using red kidney bean and green mung bean showed a significant effect in enhancing the growth of probiotic Lactobacillus casei ATCC 335 and inhibiting the colonization of enteric pathogen Escherichia coli. The probiotic was also able to tolerate the harsh gastric conditions. It also had a high amount of total carbohydrates and total reducing sugars to provide an energy source for probiotics. This formulation also exhibited the best sensory acceptance by consumers with the least beany flavor. Hence, the beverage depicted prebiotic and probiotic potential and can be used as a nondairy synbiotic legume‐based beverage.

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Section: Methodsmentioning

confidence: 99%

Evaluation of prebiotic properties of legume‐based synbiotic beverages

Chaturvedi

Chakraborty

2022

Food Processing Preservation

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“…However, the effects of these treatments are poor, and the loss of VC and SOD in RRT during storage is serious. Numerous studies have shown that probiotic fermentation can effectively remove or reduce the anti-nutritional factors such as tannins and phytic acid in raw materials and can produce food with higher nutritional value [ 9 , 10 , 11 ]. Fermentation provides a natural solution to the astringency of these fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Effect and Correlation of Rosa roxburghii Tratt Fruit Vinegar on Obesity, Dyslipidemia and Intestinal Microbiota Disorder in High-Fat Diet Mice

Li¹,

Zhang²,

Shi³

et al. 2022

Foods

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To investigate the effect of Rosa roxburghii Tratt fruit vinegar (RFV) on the intervention of obesity and hyperlipidemia and its potential mechanism, a high-fat diet (HFD)-induced obesity model in mice was established and gavaged with RFV, saline and xuezhikang for 30 consecutive days, respectively. The results showed that RFV supplementation significantly reduced fat accumulation, and improved dyslipidemia and liver inflammation in HFD mice. RFV intervention for 30 days significantly improved the diversity of gut microbiota and altered the structure of gut microbiota in HFD mice. Compared with the model group (MC), the ratio of Firmicutes to Bacteroidetes at least decreased by 15.75% after RFV treatment, and increased the relative abundance of beneficial bacteria (Proteobacteria, Bacteroidetes, Lactobacillaceae, Bacteroides, Akkermansia,) and decreased the relative abundance of harmful bacteria (Ruminococcaceae, Erysipelotrichaceae, Ruminococcaceae _UCG-013, Lachnospiraceae, Allobaculum, Actinobacteria). Spearman’s correlation analysis revealed that Erysipelotrichaceae, Allobaculum, Lachnospiraceae, Ruminococcaceae, Ruminococcaceae_UCG-013, uncultured_bacterium_f_Lachnospiraceae and Desulfobacterota were positively correlated (p < 0.05) with the body weight of mice, while Proteobacteria was negatively correlated (p < 0.05) with the body weight of mice. The two main bacteria that could promote dyslipidemia in obese mice were Actinobacteria and Firmicutes, while those that played a mitigating role were mainly Bacteroidetes. It is concluded that RFV plays an important role in the intervention of obesity and related complications in HFD mice by regulating their gut microbiota.

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“…It can be observed that among the three beverages, the maximum reduction in ANFs was seen in KB. This reduction is desirable as it denotes that the harmful components, like those causing bloating and flatulence, have been consumed by the probiotic bacteria in a reasonable amount (> 45%) (Chaturvedi & Chakraborty, 2022b). Similarly, the reduction in TPC after fermentation was less than 3% in all the developed beverages, indicating conservation of the phenolic properties.…”

Section: Resultsmentioning

confidence: 99%

“…Three different beverage samples, namely, 100% red kidney bean beverage (RKB); 100% green mung bean beverage (GMB); and 7:3, kidney beans:mung bean (KB), were selected based on the results of the earlier research. As per the earlier study conducted by Chaturvedi and Chakraborty (2022b), a set of 20 formulations was prepared. The formulation with 70% kidney bean and 30% mung bean at optimized processing conditions showed the most desirable properties, such as maximum nutritional properties, satisfactory sensory attributes (overall acceptability 6 out of 9), and desirable probiotic growth (> 8 log CFU/ml) at these concentrations.…”

Section: Methodsmentioning

confidence: 99%

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Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

Chaturvedi

Chakraborty

2022

Journal of Food Science

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The objective of the present work is to optimize fermentation conditions for a set of three legume-based synbiotic beverages made from green mung and red kidney beans, namely GMB (100% mung bean); RKB (100% kidney bean); and KB (7:3, kidney bean: mung bean) to attain desirable quality attributes. Face-centered composite design (FCCD) was applied using fermentation time and temperature as independent variables. The responses, namely, pH, protein digestibility (PD), and total viable count (TVC) of probiotic Lacticaseibacillus casei ATCC 335, were optimized using response surface methodology (RSM) followed by numerical optimization. The optimization was based on maximizing the desirability, which connected the responses and importance. The experimental and predicted values were similar, and the model was valid for all beverages with R 2 > 0.9. The optimized condition suggested that fermentation at 20 • C for 18 h in the case of KB and GMB and 21 h for RKB would lead to desired pH (6.0-6.5), maximum PD (> 60%), and highest TVC (> 8 log CFU/ml). A significant reduction in antinutritional factors (ANFs), namely, tannin (20-44%), saponin (43-52%), and phytate (43-46%) from an initial value of around 0.30, 0.40, and 0.50 mg/L respectively, for all the beverages at optimized fermentation conditions was observed. Similarly, a slight loss of < 3.5% in total phenol content (TPC) was seen. Additionally, good proteolytic and antibacterial activity was observed, with KB being the best. Hence, all developed legumebased synbiotic beverages exhibit desirable goals when subjected to optimized fermentation conditions and enhanced functionality.

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Optimization of extraction process for legume-based synbiotic beverages, followed by their characterization and impact on antinutrients

Cited by 19 publications

References 42 publications

Evaluation of prebiotic properties of legume‐based synbiotic beverages

Evaluation of prebiotic properties of legume‐based synbiotic beverages

Effect and Correlation of Rosa roxburghii Tratt Fruit Vinegar on Obesity, Dyslipidemia and Intestinal Microbiota Disorder in High-Fat Diet Mice

Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

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