Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

Demarinis, Chiara; Verni, Michela; Pinto, Loris; Rizzello, Carlo Giuseppe; Baruzzi, Federico

doi:10.3390/foods11213346

Cited by 20 publications

(11 citation statements)

References 60 publications

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“…lactis BB 12 and Bifidobacterium bifidum CCDM 94) produced considerable amounts of lactic acid, acetic acid, and acetaldehyde, which provide the typical aroma and flavor of yoghurt. Similarly, Demarinis et al [ 89 ] determined the sensory characteristics of various plant-based beverages (i.e., lupin and pea) fermented by specific lactic acid bacteria strains. The lupin- and pea-based beverages underwent an in-depth sensory evaluation using a simplified check-all-that-apply (CATA) method, displaying sensory notes such as cooked ham, almonds, and sandalwood.…”

Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

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Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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“…Most plant-based beverages are fermented using lactic acid bacteria, mainly Lactobacillus (Lactobacillus spp., L. casei, L. helveticus, L. fermentum, L. reuteri, L. acidophilus, L. rhamnosus and L. johnsonii), Bifidobacterium (Bifidobacterium animalis ssp. Lactis), Streptococcus (Streptococcus thermophilus), and Enterococcus (Enterococcus faecium) [25,55,[58][59][60]. Plant-based substrates favor high viability of fermenting microorganisms, and consequently result in probiotic dairy-free products (>10 6 CFU/mL of lactic acid bacteria cocci) [57,58,61].…”

Section: Impact Of Fermentation On Thementioning

confidence: 99%

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Boukid¹,

Hassoun

Zouari

et al. 2023

Foods

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Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.

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“…In another study, lactic acid bacteria were used to ferment water beverages based on legumes, and then their effect on the organoleptic characteristics and their protein content was examined. After fermentation, lupine- and pea-based beverages presented better organoleptic properties and continued to be high in protein [ 162 ].…”

Section: Legumes In the Food Industrymentioning

confidence: 99%

Legumes: A Vehicle for Transition to Sustainability

Yanni,

Iakovidi,

Vasilikopoulou

et al. 2023

Nutrients

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Legumes are an excellent source of protein and have been used in the human diet for centuries. Consumption of legumes has been linked to several health benefits, including a lower risk of cardiovascular diseases, type 2 diabetes mellitus, and certain types of cancer, while legumes’ high fiber content promotes digestive health. Aside from the positive health benefits, one of the most significant advantages of legumes is the low environmental footprint of their cultivation. They can be grown in a variety of climates and soil types, and they require less water and fertilizer than other crops, making them a sustainable option for farmers. Thanks to their nutritional and physicochemical properties, they are widely used by the food industry since the growing popularity of plant-based diets and the increasing demand for alternatives to meat offers the opportunity to develop legume-based meat substitutes. As the use of legumes as a source of protein becomes widespread, new market opportunities could be created for farmers and food industries, while the reduction in healthcare costs could have a potential economic impact. Achieving widespread adoption of legumes as a sustainable source of protein requires coordinated efforts by individuals, governments, and the private sector. The objective of this narrative review is to present the benefits coming from legume consumption in terms of health and environmental sustainability, and underline the importance of promoting their inclusion in the daily dietary pattern as well as their use as functional ingredients and plant-based alternatives to animal products.

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Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts

Cited by 20 publications

References 60 publications

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Legumes: A Vehicle for Transition to Sustainability

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