Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

Abstract

The purpose of the research was to obtain different variants of chickpea beverages and subject them to probiotic fermentation carried out by Lactobacillus plantarum 299v in order to compare properties of received products. The study focused on the influence of the fermentation process on changes in protein profiles, antioxidative properties, pH values, and reducing power (RP). The analyzed variants of chickpea beverages exhibited diversity in terms of RP. Fermented products were characterized by significantly higher values of RP (A700) ranging from 0.1 to 0.29 than unfermented ones (value in range from 0.04 to 0.09). Whereas, pH values of fermented products were lower (from 4.46 to 5.64) to than unfermented beverages (6.68 to 7.57). The results indicate also the presence of β-conglycinin and glycinin (which are considered as one of food allergens) in analyzed chickpea-based beverages, however the probiotic fermentation contributed to strong hydrolysis of those components. Among tested variants of the chickpea products, the beverages with vanillin sugar and coconut flakes (unfermented as well as fermented) received the highest notes of general consumer acceptance in preliminary sensory assessment. The fermentation of the chickpea beverages with the probiotic strain significantly increased the reducing power of the products, revealed antioxidative-enhancing properties and contributed to hydrolysis of β-conglycinin (7S) and glycinin (11S) fractions.

Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

“…On the contrary, fermentation with LAB appears to be an attractive processing alternative for improving the nutraceutical and sensorial quality of legumes (Curiel et al, 2015; Di Pasquale et al, 2020; Gobbetti et al, 2019). Fermented chickpea has been used for obtaining health‐enhancing ingredients for novel functional foods such as gluten free baked goods and ready‐to‐eat/drink products (Skrzypczak et al, 2019; Xiao et al, 2016). In Western countries, LAB are preferred over fungi for improving the quality of pulses by fermentation, but the right selection of microorganisms is a crucial step.…”

“…As result, the researches on novel applications and the development of legumes derived products have significantly raised in the last years. In this regard, chickpea flour has been used for the formulation/supplementation of a wide variety of products such as pasta, bakery products, snacks, yogurts and beverages that could be consumed by celiac disease patients due to its gluten‐free nature (Hussein et al, 2020; Skrzypczak et al, 2019; Xiao et al, 2016; Yagci & Evci, 2017).…”

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

“…A chickpea-based beverage fermented with Lactiplantibacillus plantarum subsp. plantarum has been demonstrated to have higher reducing power, and reduced content of β-conglycinin and glycinin, which are considered to be food allergens [225].…”

Functional beverage design based on fresh milk, tarwi (Lupinus mutabilis) beverage and oatmeal (Avena sativa)

“…In the first session, five samples were delivered, and in the second, 4. All participants involved in the evaluation were thoroughly informed about the manufacturing process and the sensory attributes of the product 21,26 .…”

“…The best formulation of a fermented beverage based on soybeans and chickpea reported by Wang et al 21 had 6.20 points on a 9-point scale. Skrzypczak et al 26 reported a 6.80-point on a 9-point scale in a chickpea beverage; Freire et al 37 reported a 5.17-point on a 9-point scale in a cassava and rice-based beverages fermented, Da Silva et al 38 found values of 8-point on a 9-point scale in a drinkable soy kefir-based functional beverage and Caluza 39 obtained between 6-7 points on a 9-point scale in a fruity flavored drinkable soy.…”