Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities

Sharma, Poorva; Sharma, Deepansh; Kaur, Sawinder; Borah, Anjan

doi:10.1177/1082013220973815

Cited by 13 publications

(6 citation statements)

References 44 publications

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“…Sharma et al . (2020) looked at the development of Lactobacillus plantarum strain NCDC 374 on a protein‐rich flaxseed medium. In contrast to our findings, they found that L. plantarum grew slowly in a protein‐rich flaxseed medium.…”

Section: Resultsmentioning

confidence: 99%

“…There is no similar research on the effect of flaxseed lignan on the development of bacteria in milk medium. Sharma et al (2020) looked at the development of Lactobacillus plantarum strain NCDC 374 on a protein-rich flaxseed medium. In contrast to our findings, they found that L. plantarum grew slowly in a protein-rich flaxseed medium.…”

Section: Lactiplantibacillus Plantarummentioning

confidence: 99%

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Effect of flaxseed lignan on the dynamics of Lactiplantibacillus plantarum and starter cultures in fermented milk

Thomas

Panjagari

Ganguly

et al. 2023

Int J of Food Sci Tech

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SummaryThe lignan from milled defatted flaxseed powder (DFP) and defatted hull powder (DHP) was extracted using direct alkaline hydrolysis and the quantity of lignan in the extract was estimated to be in the range of 11.74–14.30 mg g−1 flaxseed on a dry matter basis. Qualitative and quantitative analysis of different strains of Lactiplantibacillus plantarum (A1, Lp9, A5) along with yogurt mix culture (NCDC 146), Streptococcus salivarius ssp. thermophilus (NCDC 74) and Lactobacillus delbrueckii ssp. bulgaricus (NCDC 253) revealed that NCDC 74/A5 and NCDC 146/A5 co‐cultures are the most compatible. Buffalo milk containing different concentrations of lignan (100–400 mg of SDG/100 mL milk) was subjected to a fermentation dynamics study. The study revealed that the fermentation dynamics of Lactiplantibacillus plantarum in the milk did not get affected by starter cultures and flaxseed lignan. The results of this study could be useful in developing functional fermented probiotic milk products containing flaxseed lignan.

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Section: Resultsmentioning

confidence: 99%

Section: Lactiplantibacillus Plantarummentioning

confidence: 99%

Effect of flaxseed lignan on the dynamics of Lactiplantibacillus plantarum and starter cultures in fermented milk

Thomas

Panjagari

Ganguly

et al. 2023

Int J of Food Sci Tech

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“…Antioxidant activity was determined by checking the DPPH inhibition (%). DPPH inhibition was checked as per the method suggested by Sharma et al (2021) by using the formula

DPPH radical scavenging activity (%) = (A_{0} - A_{normals}) / A_{0} \times 100

where A 0 is the absorbance of control at 517 nm and A S is the absorbance of sample at 517 nm.…”

Section: Methodsmentioning

confidence: 99%

“…Antioxidant activity was determined by checking the DPPH inhibition (%). DPPH inhibition was checked as per the method suggested by Sharma et al (2021) by using the formula…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata)

Sarjerao

Kashyap

Sharma

2022

J Food Process Engineering

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The present study aimed to investigate the effect of tray and vacuum drying on drying, bio‐functional, structural, and thermal characteristics of germinated mung beans. Eleven drying models were fitted to moisture ratio data. The drying time in vacuum drying was 21.05% lesser than the tray drying at 50°C. Results also indicate that modified Henderson and Pabis was the best‐fitted model for germinated mung beans drying. Vacuum drying also possesses higher total phenolic content, antioxidant activity, and rehydration rate compared to tray drying. The FTIR and XRD spectra showed the conformational changes in dried germinated mung beans. Microscopy images illustrate that germination leads to disorientation of beans structure and more damage on vacuum dried beans showed high porosity in structure, which facilitates faster moisture transfer. Higher denaturation temperature and lesser enthalpy reflect the higher thermal stability of vacuum dried mung beans. Overall, vacuum drying is a promising drying method for germinated mung beans with higher functional and thermal characteristics and lesser structural damage. Germinated mung bean seeds are the treasure of bioactive compounds. However, the presence of microorganisms due to their high water activity makes them unacceptable for consumers. Drying is a traditional approach to increase the shelf‐life of food products. Hence, vacuum drying has been used to dry the germinated mung bean seeds with minimal quality loss. Therefore, this data can be useful for food processing industries to develop a high‐quality functional product.

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“…These properties were attributed to the presence of GABA and other compounds such as polyphenols and lactic acid [ 73 , 108 , 109 , 110 ]. In contrast, other studies have demonstrated the release of bioactive peptides after fermentation from proteins in soy [ 100 , 111 ], flaxseed [ 112 ], coconut [ 113 ], and oat [ 114 ] beverages, which presented antioxidant and antimicrobial properties as well as ACE inhibition [ 91 , 100 , 113 , 114 ].…”

Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

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Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities

Cited by 13 publications

References 44 publications

Effect of flaxseed lignan on the dynamics of Lactiplantibacillus plantarum and starter cultures in fermented milk

Effect of flaxseed lignan on the dynamics of Lactiplantibacillus plantarum and starter cultures in fermented milk

Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata)

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

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