Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Abstract

The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end‐product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication.

Effect of solid-state fermentation and ultrasonication processes on antimicrobial and antioxidant properties of algae extracts

“…A decrease in pH is an indicator of an effective process; however, changes to the fermentable substrate can be caused by many factors, i.e., the technological microorganism's (used for fermentation) characteristics, nutrient source in fermentable media, duration of fermentation, humidity of the substrate, etc. It has been reported that the moisture content of the substrate has a significant influence on pH and, in most cases, lower pH values and higher total titratable acidity were obtained for peas in solid state fermentation conditions ( 38 ). The practice of LAB-based food, as well as feed fermentations, happened accidentally in the beginning, but soon spread due to its many benefits including nutrition, safety and flavor ( 38 , 39 ).…”

“…It has been reported that the moisture content of the substrate has a significant influence on pH and, in most cases, lower pH values and higher total titratable acidity were obtained for peas in solid state fermentation conditions ( 38 ). The practice of LAB-based food, as well as feed fermentations, happened accidentally in the beginning, but soon spread due to its many benefits including nutrition, safety and flavor ( 38 , 39 ). Overall, during the fermentation process many compounds are obtained as secondary metabolites of technological microorganisms ( 40 , 41 ).…”

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

“…The extraction and determination of biogenic amines (BA) in wheat samples followed the procedures developed by Ben-Gigirey et al [ 54 ] with some modifications [ 55 ]. Perchloric acid (0.4 mol/L, 10 mL) containing a known amount of 1.7-diamino-heptane was used for BA extraction.…”

Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

“…In a study on bovine colostrum -a protein-rich animal product- Bartkiene et al (2018) observed the significant reducing effect of ultrasonication on the tyramine content. Additionally, Gunasekaran et al (2020) reported that ultrasonication has an inactivation effect on lactic acid bacteria, which is the natural microflora of meat (Samelis, 2006). Moreover, the cooking process increased tyramine level in US 60 þ TM, VI 20 þ TM and VI 40 þ TM, probably due to loss of moisture or change in the pH of beef.…”