Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications DOI Creative Commons
S. Ganeshan, Nancy D. Asen, Yingxin Wang

и другие.

Applied Biosciences, Год журнала: 2024, Номер 3(2), С. 263 - 282

Опубликована: Июнь 12, 2024

Pulse proteins are playing significant roles in the alternative protein space due to demand for foods produced an environmentally sustainable manner and, most importantly, of nutritious value. There has been extensive research mimic animal-derived meat texture, flavour, mouthfeel, etc. However, there is still perception that many plant-based have texturized highly processed and contain chemicals or preservatives, reducing their appeal as being healthy precluding any benefits. To counter this notion, biotransformation pulse using enzymes fermentation offers unique opportunities. Thus, review will address significance some processing aids leading isolation modification such concentrates a manner. Fermentation-based valorization also be discussed “clean label” strategy (further adding plant production), although processes like use water submerged need addressed.

Язык: Английский

Digital model of biochemical reactions in lactic acid bacterial fermentation of simple glucose and biowaste substrates DOI Creative Commons
Arman Arefi, Barbara Sturm, Majharulislam Babor

и другие.

Heliyon, Год журнала: 2024, Номер 10(19), С. e38791 - e38791

Опубликована: Окт. 1, 2024

Язык: Английский

Процитировано

3
Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying DOI Creative Commons
Jingyu Li, Fengkui Xiong,

Zhongbin Liu

и другие.

Fermentation, Год журнала: 2025, Номер 11(1), С. 29 - 29

Опубликована: Янв. 13, 2025

The flavor substances produced by the division of baijiu yeast during winemaking process often determine quality white wine, and difficulty storing transporting high-quality is a bottleneck that restricts development China’s industry. It widely accepted drying microorganisms such as best way to improve its storage transport performance. Spray drying, one most used microbial processes, with high efficiency low cost, hot spot current research in field but it has inherent defect survival rate. In order address this defect, present study was carried out wine yeast, Modified Sporidiobolus Johnsonii A (MSJA), target. Firstly, an orthogonal experiment, Steep Hill Climbing response surface experiment were sequentially designed optimize type amount protective agent added spray-drying MSJA. Then, effects glutamyl transaminase (TGase) treatment on MSJA revealed help advanced equipment, laser particle sizer, environmental scanning electron microscope (ESEM), Fourier-transform infrared scanner (FTIR). results showed addition “TGase-treated soybean isolate protein (SPI) + lactic (LP)” vitro bacterial protectant “14.15% trehalose 7.10% maltose 14.04% sucrose” TGase can promote cross-linking proteins, reduce distance between bacteria increase glass transition temperature enhance effect so rate spray drying.

Язык: Английский

Процитировано

0
Co-Culturing Yogurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yogurt DOI Creative Commons

Treechada Utaida,

Anuchita Moongngarm,

Pariyaporn Itsaranuwat

и другие.

Food Technology and Biotechnology, Год журнала: 2025, Номер 63(3)

Опубликована: Апрель 23, 2025

Research background. Functional foods that improve sleep quality are attracting increasing attention. Melatonin is a key component regulates circadian rhythms in humans. Soy milk yogurt contains melatonin and antioxidants has beneficial health properties. Many previous authors have investigated soy produced by probiotic bacteria. This the first study to explore effect of using bacteria co-cultured with probiotics content antioxidant activity. research melatonin, serotonin, tryptophan contents, activity, physical characteristics, sensory properties co‐cultured different probiotics. Experimental approach. was fermented four combinations including Lactobacillus bulgaricus Streptococcus thermophilus (control, SB-YC), Bifidobacterium lactis, acidophilus, L. S. (SB-BY), B. acidophilus (SB-BT), (SB-LA). The samples were determined for LC-MS/MS, characteristics syneresis, texture profile analysis, color, evaluation. Results conclusions. highest levels detected SB-BY (21.20 ng/g) SB-YC (23.51 ng/g), while found SB-LA (397.18 ng/g). Fermentation bacterial culture resulted varied activities. exhibited strongest as indicated DPPH IC50 (10.69 mg/mL), ABTS (0.51 FRAP (2577.86 μgFeSO4/g) assays. Incorporating mixture enhanced color values (L*, a*, b*), profiles yogurt. Sensory evaluation demonstrated thermophilus, lactis received favorable overall liking score. successful co-culture (B. acidophilus) enriched tryptophan, maintaining acceptable characteristics. Novelty scientific contribution. Co-culturing (Bifidobacterium acidophilus; SB-BY) or (SB-LA) improved production, quality, providing valuable insights developing functional promote health.

Язык: Английский

Процитировано

0
Innovative Food Processing Technologies Promoting Efficient Utilization of Nutrients in Staple Food Crops DOI Creative Commons
Yang Yuan, Xinyao Wei, Yuhong Mao

и другие.

Engineering, Год журнала: 2025, Номер unknown

Опубликована: Апрель 1, 2025

Язык: Английский

Процитировано

0
LabImproved quality, sensory properties and nutraceutical potential of the fermented bev-erages fortified with freeze-dried berries and acacia honey DOI
Anna Maria Ogrodowczyk, Lidia Hanna Markiewicz, Beata Szmatowicz

и другие.

Food Chemistry, Год журнала: 2025, Номер 486, С. 144469 - 144469

Опубликована: Апрель 29, 2025

Язык: Английский

Процитировано

0
Effects of Ultrasound Treatment on Emulsifying Properties of Pea Protein Isolates Obtained from Four Different Pea Flour Varieties DOI Creative Commons

Fatma Dadi,

Ahmed Taha, Lucas Sales Queiroz

и другие.

Foods, Год журнала: 2025, Номер 14(9), С. 1634 - 1634

Опубликована: Май 6, 2025

This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four cultivars produced in a southern region Italy. The control PPIs (C-PPIs) were obtained via an alkaline isoelectric precipitation method then subjected to ultrasound treatment (US) yield US-PPIs. effects sonication on physicochemical characteristics emulsifying property studied. Fourier-transform infrared (FTIR) spectroscopy, colorimetric measurement, dynamic light scattering (DLS), confocal laser scanning microscopy (CLSM) applied characterize samples. DLS results showed that C-PPIs displayed smaller particle sizes (8.86–15.9 µm) comparison US-PPIs (15.8–66.5 µm). DSC data had improved thermal stability compared PPIs. FTIR analysis detected differences secondary structure various between native Emulsion studies indicated emulsions stabilized with exhibited lower droplet sizes, implying In conclusion, can be successfully extracted different as natural emulsifier.

Язык: Английский

Процитировано

0
Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications DOI Creative Commons
S. Ganeshan, Nancy D. Asen, Yingxin Wang

и другие.

Applied Biosciences, Год журнала: 2024, Номер 3(2), С. 263 - 282

Опубликована: Июнь 12, 2024

Pulse proteins are playing significant roles in the alternative protein space due to demand for foods produced an environmentally sustainable manner and, most importantly, of nutritious value. There has been extensive research mimic animal-derived meat texture, flavour, mouthfeel, etc. However, there is still perception that many plant-based have texturized highly processed and contain chemicals or preservatives, reducing their appeal as being healthy precluding any benefits. To counter this notion, biotransformation pulse using enzymes fermentation offers unique opportunities. Thus, review will address significance some processing aids leading isolation modification such concentrates a manner. Fermentation-based valorization also be discussed “clean label” strategy (further adding plant production), although processes like use water submerged need addressed.

Язык: Английский

Процитировано

1