Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties

Ultrasonics Sonochemistry, Год журнала: 2024, Номер 112, С. 107176 - 107176

Опубликована: Ноя. 26, 2024

This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h 48-h) on chemical, structural, morphological, metabolic, sensory properties rice lees (RL). Ultrasonicated-assisted RL fermented with (URLH-48) had greatest total phenolic contents (TPC) (112.1 mg GAE/m), flavonoid (TFC) (163.62 RE/mL), proanthocyanidin (PAC) (728.34 mg/mL) compared to (control) other treatments. Furthermore, URLH-48 demonstrated an increase in concentrations quinic (486.96 mg/L) gallic (201.42 mg/L), as determined by HPLC-UV analysis. Additionally, FTIR spectral analyses that TFUT-assisted exhibited a greater degree flexibility mobility its secondary structures (control). The amino acid's profile was significantly increased LAB degraded proteins, function TFUT facilitates bacterial activity. Moreover, SEM observation provides convincing evidence improves speeds up breakdown proteins' structures, resulting irregular dense structures. Correlation molecular docking research suggest has different impacts specific characteristics. conducted using GC-MS E-nose indicated generation highly volatile flavor compounds through fermentation. evaluation results show liking following fermentation, which is attributed production compounds. Consequently, combined use markedly polyphenolic composition, antioxidant capacity, profile, micromorphology, overall quality RL, may enhance their functionality broaden applications food industry.

Язык: Английский

The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae

Functional Foods in Health and Disease, Год журнала: 2024, Номер 14(3), С. 208 - 218

Опубликована: Март 29, 2024

Background: Bakery products are one of the most widely consumed in world, but they have very low nutritional value and a short shelf life. Unconventional flour can be used to address these issues. They contain vitamins, minerals, polyphenols that significantly increase final product. It is known phenolic compounds beneficial effect on human body, preventing various diseases, inactivating free radicals, also suppressing growth pathogenic microorganisms develop bakery products. Despite advantages, unconventional types specific biochemical composition negatively affect course technological process. One important stages production fermentation. Earlier studies shown adsorbed by yeast, high concentrations reduce viability yeast cells. Objective: To study influence flavonoid contained from green buckwheat, flax, grape, dogwood seeds fermentative activity S. cerevisiae yeast. achieve this goal, it was necessary determine total amount substances grape seeds, flax flour, individual The common polyphenolic all three were selected for – rutin, gallic acid, tannin. Methods: fermentation assessed measuring carbon dioxide release during fermentation, with samples prepared using varying seeds. Ethanol extraction raw materials conducted 60% ethyl alcohol, followed spectrophotometric determination content. Rutin, tannin, acid defined titration methods. Results: found contains highest compared other namely: 1352 milligrams acid/100 grams 227 rutin/100 respectively. lowest buckwheat 350 109 addition tested positively affects bread increasing 1.5-2 times control sample. CO2 released when Studies showed tannin flour. Individual positive process release. adding 120 mg rutin per 1 gram which 2 higher than values relative noted introduction shortened lag phase increased logarithmic phase. intense first hours. Conclusion: A promising direction use baking. Since does not negative source extend life In addition, additional consumption diet has health. Keywords: seed flaxseed activity,

Язык: Английский