Probiotic fermented oat dairy beverage: viability of Lactobacillus casei, fatty acid profile, phenolic compound content and acceptability

Abstract

The combination of oats such as water-soluble oat extract (SOE) and probiotic microorganisms can add nutritional value to the food and benefits to the consumer's health. The SOE contains soluble fiber, whose major soluble fraction is composed of b-glucan contains soluble antioxidants such as ferulic acid, avenanthramides and other phenolic acids. The purpose of this study was to develop a fermented dairy beverage containing SOE, evaluating the viability of the probiotic culture, the fatty acid profile, phenolic compounds content and sensory characteristics during the storage. It was verified that Lactobacillus casei remained viable during the 21 days of storage (count above 7 Log CFU.mL -1 ) and that the addition of SOE does not affect the viability of probiotic bacteria. The levels of bioactive compounds soluble in aqueous medium, increased between the beginning of the experiment and the end, being influenced by the addition of SOE. Seven fatty acids were found in all formulations with a prevalence of C16:0 followed by C18:1. The addition of SOE in the formulation contributes to a significant increase in linoleic acid (C18:2n6). The sensory evaluation of the fermented oat dairy beverage with L. casei (BAC) was positive: the product was highly appreciated by consumers, with acceptance rate of 84.4%. The combination of SOE, with L. casei in the production of novel probiotic fermented dairy beverage, was technologically feasible, improving the functional properties of the product and offering health benefits to the consumer. More studies should be made to evaluate the composition and functional properties of SOE.

Fermented Oats as a Novel Functional Food

“…Depending on the aim of the studies, either bacteria, fungi, or yeasts have been used to increase the contents in total phenolics, flavonoids, gamma-aminobutyric acid (GABA), β-glucan, and dephytinization. To ensure that enough cells are ingested by the host for viability in the gastrointestinal tract, a minimum of 6 Log colony forming units per milliliter (CFU mL −1 ) needs to be present in food for it to be considered a probiotic [ 32 ].…”

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

“…Vera Maria Klajn et al developed a fermented soluble oat extract (SOE) beverage using Lactobacillus casei ( L. casei ). It is concluded that the production of novel probiotic fermented dairy beverages can be fermented with the combination of SOE and the probiotic L. casei , which has been proven to be beneficial for consumers [ 20 ]. Furthermore, β-glucan, the primary dietary fiber component in oat, has been shown to be a probiotic, promoting the growth of beneficial microbiota [ 3 , 21 , 22 ].…”

Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration

“…Oats ( Avena sativa ) is the major source of beta‐glucan, which is the functional component of cereal fibers (Güler‐Akin et al, 2016). Some functional oat‐beverage are oat extract with L. casei (Klajn et al, 2021), oats and soybean (Moretto et al, 2021), and oats and inulin (Güler‐Akin et al, 2016). Further, inulin, a prebiotic fiber, is a functional polysaccharide widely used as a substitute for sugar and fat, which has a low calorific value and can prevent the sedimentation of beverages (Martono et al, 2019).…”