Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives

Pimentel, Tatiana Colombo; Assis, Bianca Beatriz Torres de; Rocha, Caíque dos Santos; Marcolino, Vanessa Aparecida; Rosset, Michele; Magnani, Marciane

doi:10.1016/j.fbio.2022.101585

Cited by 22 publications

(9 citation statements)

References 67 publications

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“…However, more comprehensive studies should be performed. According to the results, the lyophilized oat hydrophilic extract with AL and NSP enzymes is a promising ingredient for enriching food products with oligosaccharides [ 65 ].…”

Section: Resultsmentioning

confidence: 99%

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are more appealing to consumers. However, the biochemical and functional alteration of products and extracts requires careful selection of raw materials, enzyme cocktails, and technological aspects. This study compares the biochemical composition of different A. sativa enzyme-assisted water extracts and evaluates their microbial growth using spontaneous fermentation and the antimicrobial properties of the ferment extracts. Fibre content, total phenolic content, and antioxidant activity were evaluated using traditional methodologies. The degradation of A. sativa flour was captured using scanning electron microscopy (SEM); moreover, sugar and oligosaccharide alteration were identified using HPLC and HPLC-SEC after INFOGEST in vitro digestion (IVD). Additionally, taste differentiation was performed using an electronic tongue with principal component analysis. The oat liquid extracts were continuously fermented using two ancient fermentation starters, birch sap and Tibetan kefir grains. Both starters contain lactic acid bacteria (LAB), which has major potential for use in bio-preservation. In fermented extracts, antimicrobial properties against Gram-positive Staphylococcus aureus and group A streptococci as well as Gram-negative opportunistic bacteria such as Escherichia coli and Pseudomonas aeruginosa were also determined. SEM images confirmed the successful incorporation of enzymes into the oat flour. The results indicate that using enzyme-assisted extraction significantly increased TPC and antioxidant activity in both the extract and residues. Additionally, carbohydrates with a molecular mass (MM) of over 70,000 kDa were reduced to 7000 kDa and lower after the incorporation of amylolytic and cellulolytic enzymes. The MM impacted the variation in microbial fermentation, which demonstrated favourable antimicrobial properties. The results demonstrated promising applications for developing functional products and components using bioprocessing as an innovative tool.

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Section: Resultsmentioning

confidence: 99%

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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“…[4] Non-carbohydrate substrates, such as PUFAs, CLA, and polyphenols, have shown promising candidates to exert prebiotic effects on the host. [4,6,8,9] However, new carbohydrates-based prebiotics are emerging and include XOS, IMO, COS, lactosucrose, raffinose, NAOs, epilactose, and glucomannans. [9] This section presents and discusses the recent advances on emerging carbohydrate-based prebiotics.…”

Section: Emerging Carbohydrates-based Prebioticsmentioning

confidence: 99%

“…Currently, the most recognized and studied substrates related to human prebiotic properties are inulin, FOS (fructooligossacharides), GOS (galactooligosaccharides), modified starch, and lactulose. [ 8 ] But recent advances, especially involving omics approaches, are expanding the scope of prebiotic substrates. [ 4 ] Although some non‐carbohydrate substrates, such as polyunsaturated fatty acids (PUFAs), conjugated linoleic acids (CLA), and polyphenols have shown promising candidates to exert prebiotic effects on the host, [ 4,6,8,9 ] several carbohydrate‐emerging prebiotics have stood out.…”

Section: Introductionmentioning

confidence: 99%

“…[ 8 ] But recent advances, especially involving omics approaches, are expanding the scope of prebiotic substrates. [ 4 ] Although some non‐carbohydrate substrates, such as polyunsaturated fatty acids (PUFAs), conjugated linoleic acids (CLA), and polyphenols have shown promising candidates to exert prebiotic effects on the host, [ 4,6,8,9 ] several carbohydrate‐emerging prebiotics have stood out. Therefore, this review aims to present the evolution of the prebiotic concept and the worldwide prebiotics regulatory aspects, as well as discuss the recent advances in emerging carbohydrates‐based prebiotics such as xylooligosaccharides (XOS), isomaltooligosaccharides (IMO), chitooligosaccharides (COS), lactosucrose, raffinose, neoagaro‐oligosaccharides (NAOs), epilactose and glucomannans, and its potential food sources, focusing in the marine algae, seaweeds, tropical fruits, and agri‐food wastes.…”

Section: Introductionmentioning

confidence: 99%

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Recent Advances on Emerging Carbohydrates‐Based Prebiotics and its Potential Food Sources: Marine Algae, Seaweeds, Tropical Fruits, and Agri‐Food Wastes

et al. 2023

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Recent advances in food science and definition aspects of prebiotics are expanding the scope of prebiotic substrates. In this sense, new carbohydrate‐based prebiotics, such as xylooligosaccharides, isomaltooligosaccharides, chitooligosaccharides, lactosucrose, raffinose, neoagaro‐oligosaccharides, epilactose, and glucomannans are emerging. Thus, this review presents and discusses the recent advances in emerging carbohydrates‐based prebiotics and potential carbohydrate‐based prebiotic foods. In addition, the evolution of the prebiotic concept is detailed, and the worldwide prebiotics regulatory aspects are presented.

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“…Dentre os diversos prebióticos encontrados no mercado, destaca-se a inulina, as ß-glucanas e a polidextrose (Aljewicz et al, 2022;Oluwatosin et al, 2022;Pimentel et al, 2022). A inulina é um carboidrato prebiótico amplamente utilizado na indústria alimentícia devido às suas alegações relacionadas à saúde (por exemplo, anticancerígeno, imunomoduladores) e sua capacidade modificar/melhorar as propriedades tecnológicas dos produtos alimentares (Arruda et al, 2020;López-Castejón et al, 2021).…”

Section: Introductionunclassified

Elaboração de frozen yogurt simbiótico adicionado de gengibre

Quintão

Lima²,

Schiassi³

et al. 2022

RSD

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Atualmente, nota-se uma grande preocupação por parte dos consumidores em adquirir produtos nutritivos, saudáveis, que tragam benefícios para a saúde, com sabores diferenciados e acima de tudo, seguros para o consumo, sendo uma tendência de mercado e, como o sorvete de iogurte está cada vez mais sendo apreciado no Brasil, o presente estudo teve como objetivos a) determinar a concentração ideal de gengibre a ser adicionado ao frozen yogurt, b) determinar a concentração de prebióticos em frozen yogurt adicionado de gengibre e c) estudar a viabilidade das culturas lácticas, os teores de compostos bioativos e a capacidade antioxidante de frozen yogurt simbiótico adicionado de gengibre. Verificou-se que a utilização de 0,8% e 1,0% de gengibre adicionados antes ou após a maturação da calda não influenciaram a preferência do frozen yogurt. Já a adição de prebióticos, forma isolada ou combinada, influenciaram no pH, nos atributos sensoriais de cor e sabor e no overrun, sendo que a utilização de 2% de inulina proporcionou maiores teores de compostos fenólicos. Diante do exposto conclui-se que é viável produzir frozen yogurt simbiótico adicionado de gengibre. Desta forma, as quantidades ideais de gengibre e de prebiótico a ser adicionado ao produto são 1% e 2%, respectivamente.

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Prebiotics in non-dairy products: Technological and physiological functionality, challenges, and perspectives

Cited by 22 publications

References 67 publications

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Recent Advances on Emerging Carbohydrates‐Based Prebiotics and its Potential Food Sources: Marine Algae, Seaweeds, Tropical Fruits, and Agri‐Food Wastes

Elaboração de frozen yogurt simbiótico adicionado de gengibre

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