Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis

Liang, Zhiqiang; Yi, Ming; Sun, Jie; Zhang, Tong; Wen, Rong; Li, Chun; Решетник, Екатерина Ивановна; Gribanova, Svetlana; Liu, Libo; Zhang, Guofang

doi:10.1016/j.lwt.2022.113565

Cited by 20 publications

(11 citation statements)

References 51 publications

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“…In addition, the DPPH scavenging activities of mung bean flour fermented by L. casei GL8072 and L. lactis RQ106 6 increased by 71.87% and 173.77%, respectively, owing to the production of natural active peptides with antioxidant activity during the fermentation process. Additionally, the antioxidant capacity of the system was enhanced (Liang, Yi, et al., 2022).…”

Section: Modifying Mbpsmentioning

confidence: 99%

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

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The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.

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Section: Modifying Mbpsmentioning

confidence: 99%

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

Feng

Hao³

et al. 2023

Comp Rev Food Sci Food Safe

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“…Fermentation by LAB can be used to improve organoleptic properties by reducing the unpleasant beany flavor 43 , 44 . However, in this study, the beany flavor was not improved by fermentation in most samples.…”

Section: Resultsmentioning

confidence: 99%

The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt

An,

Park,

2024

Sci Rep

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Vegetable drinks offer a convenient way to increase the daily intake of vegetables containing vitamins, antioxidants, and fiber. In this study, we discovered that mungbean milk serves as a carbohydrate source during fermentation using lactic acid bacteria (LAB) and enhances the nutritional value of vegetable yoghurt. Mungbean milk reduces pH while titratable acidity increases faster than soybean milk during fermentation. M0S, Soybean milk 100% with added sucrose exhibited the highest titratable acidity after 16 h of fermentation. The acetic acid content of all samples did not show significant changes during fermentation, but the lactic acid content increased. Proximate analysis showed no significant change during fermentation, regardless of the fermentation time and mixing ratio of mungbean to soybean milk. The sucrose content of samples except M0S decreased after 16 h of fermentation. Mungbean milk exhibited high antioxidant activity both before and after fermentation, while M0S showed the lowest antioxidant activity. The results of this study demonstrated the potential application of mungbean milk to improve fermented vegetable drinks using LAB functionally. Fermented mungbean milk yoghurt can be a valuable addition to a healthy and balanced diet for those who consume plant-based diets.

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“…El frijol mungo puede someterse a varios tratamientos que potencian sus actividades biológicas, como la hidrólisis de proteínas 13 , la fermentación 23 , el tratamiento con enzimas celulósicas y la extracción de compuestos fenólicos 24 . Estos últimos han despertado un gran interés debido a su elevada actividad biológica 13 .…”

Section: Propiedades Biológicasunclassified

“…También, se ha identificado actividades quelante de hierro y calcio 28 , actividades anticancerígenas, anti proliferativas, antioxidantes e inhibidoras de la enzima convertidora de angiotensina I (ECA) 2 . Por su lado, la fermentación logra aumentar el grado de hidrólisis y solubilidad de compuesto bioactivos 23 , ejemplo de esto, al someter la harina de frijol mungo a fermentación con Lácticas Bacillus casei y Lactococcus lactis, aumentó el contenido total de aminoácidos en comparación de la harina sin fermentar, logrando un aumento en la actividad antioxidante 23 .Además, la fermentación del jugo de frijol mungo con Lactococcus lactis disminuye el contenido de factores antinutricionales, aumenta la solubilidad de los aminoácidos, la actividad antioxidante y mejora las propiedades sensoriales 29 . En la tabla 3 se observa los diferentes estudios relacionados con el tratamiento del frijol, los compuestos bioactivos y la actividad biológica encontradas, lo que sugiere que el frijol mungo tiene alto potencial como ingrediente en productos alimenticios funcionales.…”

Section: Propiedades Biológicasunclassified

Propiedades nutricionales, tecno-funcionales y aplicación en alimentos del frijol mungo (Vigna radiata)

Galindo,

Suárez,

Calvache

et al. 2023

Rev. chil. nutr.

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RESUMENEl frijol mungo (Vigna radiata) es una leguminosa ampliamente producida y consumida en países asiáticos. Esta leguminosa gradualmente ha ido tomando importancia dentro de la gastronomía de occidente, tanto por su valor nutricional como por sus propiedades biológicas y tecnológicas. Dentro de sus propiedades nutricionales se destaca el contenido de proteínas, carbohidratos, fibra y compuestos fenólicos. Las semillas de frijol mungo con un adecuado tratamiento, ya sea de germinación, fermentación o aislamiento, ha demostrado tener propiedades biológicas como la antioxidante, antidiabética, antihipertensiva, antiinflamatoria y anticancerígena. Por otro lado, dentro de las propiedades tecnológicas podemos destacar las propiedades emulsificante, espumante, gelificante, absorción de aceite y de agua. Todas estas propiedades mencionadas hacen que el frijol mungo sea un ingrediente de interés para la industria de alimentos, por lo cual, se hace necesario realizar una revisión de los estudios recientes acerca de los atributos nutricionales, tecno-funcionales y aplicaciones en el área de alimentos. Palabras clave: Aplicación en alimentos; Frijol mungo; Propiedades funcionales; Propiedades nutricionales; Vigna radiata.

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Physicochemical properties and volatile profile of mung bean flour fermented by Lacticaseibacillus casei and Lactococcus lactis

Cited by 20 publications

References 51 publications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt

Propiedades nutricionales, tecno-funcionales y aplicación en alimentos del frijol mungo (Vigna radiata)

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