Prebiotic potential of hemp blended drinks fermented by probiotics

Nissen, Lorenzo; Carlo, Emanuele Di; Gianotti, Andrea

doi:10.1016/j.foodres.2020.109029

Cited by 72 publications

(68 citation statements)

References 57 publications

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“…Normality, homoscedasticity, and variance were achieved in accordance to Granato et al [15]. Principal component analysis (PCA), K-mean clustering, Spearman rank correlations, and two-way joining heatmap were used to study the relationship between variables [12,13]. Targeted categorical ANOVA (P < 0.01) was employed to check contributions promoted by each strain and dough formula.…”

Section: Discussionmentioning

confidence: 99%

“…Organic acids in bread making are principally produced during fermentation and give a large contribute both sensorially and nutritionally. An equilibrium in the content of organic acids is important because some, like short chain organic acids, are considered prebiotics and host health-related compounds, but confers a stinky rancid and putrid taste [10,13]. From ANOVA that included leavened samples (n = 36), nine molecules belonging to the class of organic acids (C2-C11) resulted statistically significant (P < 0.05).…”

Section: Multivariate Analysis Of Organic Acidsmentioning

confidence: 99%

“…Applying K-means clustering on PCA loadings, three clusters were drawn ( Figure 2C). related compounds, but confers a stinky rancid and putrid taste [10,13]. From ANOVA that included leavened samples (n = 36), nine molecules belonging to the class of organic acids (C2-C11) resulted statistically significant (P < 0.05).…”

Section: Multivariate Analysis Of Organic Acidsmentioning

confidence: 99%

“…FG_A and FG_B = FH_A and FH_B added with glucose; FGN A and FGN B = FG A and FG B added with NaCl; 3580G_A and 3580G_B = Z. mobilis 3580 leavened doughs added with glucose; 3580GN_A and 3580GN_B = 3580G_A and 3580G_B added with NaCl; 424G_A and 424G_B = Z. mobilis 424 leavened doughs added with glucose; 424GN_A and 424GN_B = 424GN_A and 424GN_B added with NaCl; 473G_A and 473G_B = Z. mobilis G473 leavened doughs added with glucose; 473GN_A and 473GN_B = 473G_A and 473G_B added with NaCl. 1 Propanoic acid ethyl ester; 2 Acetic acid trichloro nonyl ester; 3 Valeric acid but-2-enyl ester; 4 Hexanoic acid ethyl ester; 5 Heptanoic acid dec-2-enyl ester; 6 Octanoic acid ethyl ester; 7 L(+)-tartaric acid diethyl ester; 8 Pentadecanoic acid ethyl ester; 9 Hexadecanoic acid ethyl ester; 10 Octadec-2-enoic ethyl ester; 11 Linoleic acid ethyl ester; 12 Thiopheneacetic undec-2-enyl ester; 13 Butanoic acid ethyl ester; 14 Bromoacetic undec-2-enyl ester; 15 2-chloropropionic acid octadecyl ester. CBT reduction = reduction in AMC (Aerobic Mesophilic Counts); Y&M reduction = reduction in Yeast and Molds; Zm reduction = reduction in Z. mobilis.…”

Section: Multivariate Analysis Of Organic Acid Estersmentioning

confidence: 99%

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Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

et al. 2020

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This research focuses on the leavening performances and development of volatile compounds of three strains of Zymomonas mobilis in the production of yeast-free doughs. Z. mobilis DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. Z. mobilis produced about 10 mg ethanol/g dough, with maximum dough volumes (640–680 mL) being reached after 2 h leavening. NaCl addition postponed this parameter up to 6 h. Among organic acids, hexanoic acid resulted the highest produced compound; DSM 424 and 473 formed more propanoic, butanoic and pentanoic acid, being both negatively affected by NaCl. Esters were mainly discriminated on NaCl addition, with octanoic acid (DSM 3580), butanoic acid (DSM 424), and propanoic acid (DSM 473) ethyl esters as main components. DSM 3580 specifically produced 2-heptanal, DSM 424 2-hexadecenal, (E) and DSM 473 octanal, while DSM 424 and DSM 473 produced 2-butanone-4-hydroxy better than DSM 3580. Z. mobilis unique signatures were the production of nonanoic and undecanoic acids, 2-hexadecenal, (E), L(+)-tartaric acid diethyl ester and 3-decen-5-one, 4-methyl, (E). This outcome can pave the way for using Z. mobilis in baking goods, providing innovation possibilities in the area of yeast-free leavened products.

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Section: Discussionmentioning

confidence: 99%

Section: Multivariate Analysis Of Organic Acidsmentioning

confidence: 99%

Section: Multivariate Analysis Of Organic Acidsmentioning

confidence: 99%

Section: Multivariate Analysis Of Organic Acid Estersmentioning

confidence: 99%

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Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

et al. 2020

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“…Similar results can be achieved by liquid fermentation using Lactobacillus spp., thanks to their safety, efficient proteolytic system, and ability to adapt to different environments and matrices (Rizzello et al 2016). For example, lactobacilli fermentation can improve the procyanidins and antiradical activity of cocoa bean (Di Mattia et al 2013), or can improve the prebiotic activity of fibers present in plant-based sources (Sánchez-Zapata et al 2013;Garcia-Amezquita et al 2018;Nissen et al 2020a). During fermentation, the biological activity of lactobacilli or the release of proteolytic enzymes into the media can change the nutritional and bioactive properties of the raw materials, producing peptides with various biological activities (Hafeez et al 2014;Raveschot et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Setti

Samaei

Maggiore

et al. 2020

Food Bioprocess Technol

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Hemp (Cannabis sativa L.) seeds are considered a nutritional powerhouse, rich in proteins and unsaturated fatty acids. The market for hemp seed food products is growing, due to the loosening of constraints in industrial cultivation. During the food processing chain, the external part of the seed is discarded, although it contains a significant amount of proteins. Converting this material into value-added products with a biorefinery approach could meet the ever-increasing need for sustainable protein sources while reducing food waste. In this study, creating value from hemp byproducts was pursued with three different approaches: (i) chemical extraction followed by enzymatic digestion, (ii) liquid fermentation by strains of Lactobacillus spp., and (iii) solid-state fermentation by Pleurotus ostreatus. The resulting products exhibited a range of in vitro antioxidant and antihypertensive activity, depending on the proteases used for enzymatic digestion, the bacterial strain, and the length of time of the two fermentation processes. These byproducts could be exploited as functional ingredients in the food, pharmaceutical, and cosmetic industries; the suggested biorefinery processes thus represent potential solutions for the development of other protein-containing byproducts or wastes.

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Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages

Li,

Song,

Zhang

et al. 2024

Food Science & Nutrition

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The present study aimed to prepare and evaluate a new probiotic functional beverage, using single‐probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were Lacticaseibacillus rhamnosus S24 (Lr), Lacticaseibacillus paracasei 6244 (Lp), Lactobacillus acidophilus 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated. The results showed that different fermentation schemes could significantly improve the physicochemical properties, antioxidant activity, and sensory quality of the okara beverages. The number of viable bacteria in the Lp group (3.53 × 108 CFU/mL), isoflavone content (0.514 μg/mL) were the highest; total phenol and flavonoid content were 3.32 and 5.68 times higher than in the CK group, respectively. DPPH and ABTS+ free radical scavenging rates were increased by 11.32% and 20%, respectively (p < .05). Through SPME/GC–MS analysis, 44 volatile compounds were identified in the Lr + Lp + La groups, mainly as a result of changes in alcohols and aldehydes produced by fermentation metabolism. It enhances the floral and fruity aroma of the okara beverage. All probiotic‐fermented okara beverages can be stored at 4°C for 15 days, with probiotic activity greater than 107 CFU/mL. This study can obtain a probiotic okara beverage rich in soybean isoflavones and with good flavor. Overall, okara can be used to develop functional beverages containing probiotics and contribute to a zero‐waste approach in the food industry.

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Prebiotic potential of hemp blended drinks fermented by probiotics

Cited by 72 publications

References 57 publications

Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct

Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages

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