Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Gonçalo Nuno Martins, María Guerrero Sánchez, Angela Daniela Carboni, Stéphanie Cenard, Fernanda Fonseca, Andrea Gómez-Zavaglia, Paula Cristina Castilho
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Abstract

Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefits but can also lead to undesirable effects like bloating and flatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production, the processing water is considered waste. As different carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed to investigate the protective effect of GOS-containing wastewater extracts from cooking chickpeas and lentils, as well as fructo-oligosaccharides, and sucrose (used for comparative purposes), on the stability of freeze-dried Lactiplantibacillus plantarum WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), and physical (water content) properties. The best storage stability was observed for mixtures with GOS-containing wastewater legume extracts. Protection of lactic acid bacteria strains with GOS-containing wastewater legume extracts would limit their spoilage in food production, positively impacting the environment.

Abstract Image

豆类废水提取物对冻干植物乳杆菌 WCFS1 储存稳定性的影响
鹰嘴豆和小扁豆含有益生碳水化合物,包括半乳寡糖(GOS),对健康有益,但也可能导致腹胀和胀气等不良反应。豆类加工可减少这些弊端,通常包括浸泡和烹饪豆类种子。在工业生产中,加工用水被视为废物。由于不同的碳水化合物在脱水过程中对乳酸菌具有公认的稳定特性,本研究旨在通过测量生物(可培养性、储存稳定性、酸化活性)、化学(pH 值)和物理(含水量)特性,研究从烹饪鹰嘴豆和扁豆中提取的含 GOS 的废水提取物以及果寡糖和蔗糖(用于比较)对冻干植物乳杆菌 WCFS1 的稳定性的保护作用。含有 GOS 的废水豆类提取物混合物的储存稳定性最好。用含 GOS 的废水豆类提取物保护乳酸菌菌株,可限制其在食品生产中的腐败,对环境产生积极影响。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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