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Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification

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Abstract

Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation. The in vitro protein digestibility increased up to 90%. Experimental wheat breads were made adding 5% to 15% (w/w) hemp sourdough to the formula, characterized, and compared to baker's yeast wheat bread manufactured without hemp sourdough. The use of hemp sourdough improved the textural features of wheat bread, without adversely affect the sensory profile. Proportionally to the fortification with hemp sourdough, protein digestibility of the breads increased, while the predicted glycemic index significantly decreased (87 vs 100%). This work demonstrated that the fermentation with selected starters improved nutritional functionality of hemp flour, allowing its large-scale use in different food applications, meeting the consumers and producers request for novel fermented baked goods with a well-balanced nutritional profile.

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... The proper set-up of the fermentation processes has already been identified as of key-importance in the exploitation of the potential of many plant-derived novel ingredients and recognized as effective tool to overcome many of their nutritional, technological, and sensory issues. Sourdough-inspired fermentations performed by using ad-hoc selected lactic acid bacteria (LAB) as starters, have been positively applied to hemp flour to favor its inclusion in wheat bread and pasta (Nionelli et al., 2018;Schettino et al., 2019) and improve its bioactive (e.g., antioxidant), and nutritional (protein digestibility) properties (Pontonio et al., 2020). ...
... The proximal composition (g/100 g) of the flours was as follows: corn (total carbohydrates 73.0 of which sugar 0.9, dietary fibers 4.5, lipids 1.3 of which saturated 0.2, proteins 7.2, salt 0.01); rice (total carbohydrates 80.0 of which sugar 1.2, dietary fibers 0.5, lipids 0.6 of which saturated 0.1, proteins 7.0, salt 0.01). Three lactic acid bacteria (LAB) strains already identified as EPS-producers were used in the study: Leuconostoc mesenteroides 12MM1, (Nionelli et al., 2018), Weissella cibaria P9 (Montemurro et al., 2021), and Leuconostoc pseudomesenteroides DSM20193 (Koirala et al., 2021). ...
... wheat (House et al., 2010). Nevertheless, the presence of ANFs (e.g., phytic acid), which can impair the nutritional and sensory properties of the flour, needs to be considered when hemp is included in food formulations (Nionelli et al., 2018). Fermentation, either spontaneous or with selected starter, has been identified as a successful tool to overcome this problem (Gobbetti et al., 2019). ...
Article
The nutritional quality of gluten-free (GF) products is usually improved by using flours derived from alternative grains (e.g., pseudocereals and legumes), additives and hydrolysates, leading to long ingredient lists in the labels, that conflict with current customer expectations. In this work, chestnut, carob, and hemp flours were used as mixed ingredients for making a gluten-free type-II sourdough. Three exopolysaccharides-producer lactic acid bacteria, belonging to Leuconostoc mesenteroides, Weissella cibaria, and Leuconostoc pseudomesenteroides, were used, and the fermentation processes (6 log10 cfu/g, 25 °C, 16 h) optimize to maximize the EPS synthesis (15.70 ± 2.1 mg/kg). The chestnut-hemp (70:30) type-II sourdough was included in a rice/corn gluten-free bread recipe also containing psyllium flour as structuring agent. Although the fortification with unfermented flours already led the achievement of 6 g/100 g of fiber (high fiber, Regulation EC n. 1924/2006) and content of magnesium higher than the daily reference intakes, the use of type-II sourdoughs led to a further structural, sensory, and nutritional improvements (e.g., decreasing the main anti-nutritional factor phytic acid). This work demonstrated that the use of ad-hoc selected ingredients and optimized protocol can be used to produce a GF and "clean label" bread with optimal nutritional features and appreciable sensory and structural properties.
... However, the presence of antinutritional factors (ANF) (e.g., phytic acid) and their sensory and nutritional effects continue to be the most significant challenge for industrial applications. In order to overcome this problem, the fermentation of hemp flour with selected LAB was previously recognized as one of the most effective options to promote its use in cerealbased food [19][20][21]. The use of properly selected LAB can also improve the nutritional and functional values of hemp flour, as previously reported by Pontonio et al. [22]. ...
... Agave syrup (total carbohydrates 78. 6 [20] and selected based on protechnological characteristics and the capability to increase their antioxidant properties [22], were used in this study. Moreover, Leuconostoc pseudomesenteroides DSM20193, widely characterized due to their capability to produce EPS [23], were included in the study. ...
... Despite the fermentation process carried out by EPS-producing LAB Le. mesenteroides 12MM1 and Le. pseudomesenteroides DSM20193 [20,23], the viscosity decreased after fermentation (by up to 48%). This effect may be related to the low concentration of sucrose in the formulation, which, being the EPS-production promoter [31,44,45], might be responsible for the low synthesis. ...
Article
Full-text available
Plant-based milk alternatives have gained massive popularity among consumers because of their sustainable production compared to bovine milk and because of meeting the nutritional requests of consumers affected by cow milk allergies and lactose intolerance. In this work, hemp flour, in a blend with rice flour, was used to design a novel lactose- and gluten-free yogurt-like (YL) product with suitable nutritional, functional, and sensory features. The growth and the acidification of three different lactic acid bacteria strains were monitored to better set up the biotechnological protocol for making the YL product. Hemp flour conferred the high fiber (circa 2.6 g/100 g), protein (circa 4 g/100 g), and mineral contents of the YL product, while fermentation by selected lactic acid bacteria increased the antioxidant properties (+8%) and the soluble fiber (+0.3 g/100 g), decreasing the predicted glycemic index (−10%). As demonstrated by the sensory analysis, the biotechnological process decreased the earthy flavor (typical of raw hemp flour) and increased the acidic and creamy sensory perceptions. Supplementation with natural clean-label vanilla powder and agave syrup was proposed to further decrease the astringent and bitter flavors. The evaluation of the starter survival and biochemical properties of the product under refrigerated conditions suggests an estimated shelf-life of 30 days. This work demonstrated that hemp flour might be used as a nutritional improver, while fermentation with a selected starter represents a sustainable and effective option for exploiting its potential.
... Fiber also could prolong satiety after meals [37]. In Table 1, adding plant flours such as hemp [18] and some amaranth species [17] was an excellent alternative to increase fiber content. In the case of tilapia-waste bread, as the incorporation increases, the fiber content decreases and the moisture increases compared to control [24]. ...
... Table 3 indicates how adding different protein sources under different concentrations could generate several sensory perceptions and overall acceptance. Sourdough breads were characterized by a sour taste and odor, usually caused by LAB [18,51]. Adding vegetable ingredients may generate unpleasant characteristics, such as a grassy, musty odor, or a bitter taste [18,51,57]. ...
... Sourdough breads were characterized by a sour taste and odor, usually caused by LAB [18,51]. Adding vegetable ingredients may generate unpleasant characteristics, such as a grassy, musty odor, or a bitter taste [18,51,57]. ...
Article
Full-text available
The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.
... At the same time, roasting is the most common thermal treatment applied to oilseeds before oil extraction (Hama 2017). For example, lactic acid bacteria (LAB) have been used to release antioxidant peptides and degrade anti-nutritional factors (Brown et al. 2017;Gänzle 2020;Nionelli et al. 2018). The roasting of edible seeds modifies the phenolic profile and promotes the breakage of the bonds between the phenolic compounds and cell wall, thereby increases the release of bound phenolic and flavonoid compounds (Dewanto et al. 2002). ...
... Despite its good nutritional and phytochemical value, analogously to the hempseed meal, hempseed flour has been found to contain a significant amount of antinutritional factors such as trypsin inhibitors, phytic acid, and condensed tannins, which negatively affect the protein and mineral absorption when included into the diet, thus impairing the aforementioned nutritional benefits of hempseed flour Russo andReggiani 2013, 2015). For this reason, some strategies, mainly the fermentation processes or enzymatic treatment, have been tested on hempseed flour to obtain a nutritionally ameliorated product (Nionelli et al. 2018;Setti et al. 2020). ...
... Nionelli and co-authors set up a biotechnological process to produce a hempseed flour sourdough suitable as wheat bread's fortifying agent, improving its nutritional and healthy properties (Nionelli et al. 2018). Particularly, three LAB strains were identified, selected, and isolated from (i) hempseed flour dough (i.e., a mixture of hempseed flour and tap water), (ii) hempseed flour dough spontaneously fermented at 30 C for 24 h, and (iii) type I hempseed flour sourdough (i.e., hempseed flour dough spontaneously fermented and consecutively refreshed cyclically by nine "black-slopping" steps). ...
Chapter
Hemp is a crop that in recent years has received renewed attention and been cultivated in numerous countries after having been abandoned by many during the twentieth century. This ‘rebirth’ is due to numerous factors: its favorable agronomical characteristics, its image of being a sustainable crop, and the plasticity of the products it can provide. However, due to its absence for a long time, there is a lack of expert knowledge on cultivating hemp. There is a lack of scientific knowledge regarding the specificities of its biology, and the strong interaction between genotype and environment remains a limiting factor of hemp cultivation, affecting both the yield and quality of the biomass produced. In this chapter, we have discussed the ins and outs of the cultivation of hemp through a scientific prism to address the principal factors, environmental and genotypic, that drive the agronomical characteristics of a hemp crop. Thereafter, we have focussed on the best crop management practices for optimizing hemp cultivation in terms of yield and quality parameters of the different fractions of the biomass that hemp can provide.KeywordsAgronomyCrop managementCultivationEcophysiologyIndustrial hemp
... [47] For instance, koumiss therapy has demonstrated promising medical benefits to the consumer. [48] Readers are referred to a review by Diez-Gutiérrez et al. [44] for in-depth understanding about the role of LAB to enhance health of consumer. ...
... ↑ Flavanols, isoflavone aglycones, and gallic acid ↓ β-glucosidase and esterase activities, isoflavone glycosides [45,51,52] B. amyloliquefaciens and LAB mediated fermentation ↑ Aglycones, phenolic content, total free amino acids and free radical scavenging ability [49] Fermentation with Bacillus subtilis ↓ Beta-conglycinin, glycinin, TI and sucrose-binding proteins. ↑ antioxidant activity ↑ Total free amino acids [46][47][48] Rhizopus spp. Neurospora crassa and saccharomyces cerevisiae mediated fermentation ↑ Total free amino acids ↑ Antioxidant activity ↓Glycinin ↓β-conglycinin ↓TI and flatulence-causing oligosaccharides [50,78] Monascus purpureus or Aspergillus oryzae mediated fermentation ↓ Isoflavone content † Antioxidant activities [79] Fava bean Fermentation of fava beans by LAB ↑ Free amino acids (FAA) ↓ Phytic acid ↓ Oligosaccharides [15,80] Lactobacillus plantarum mediated fermentation ↓ Vicine and convicine ↓ TI and tannins † Total phenols and phytic acid content ↑ FAA [8,43,80] Leuconostoc spp. ...
... These breads received more organoleptic scores for acidic taste and smell. [33,48] Effect of fermentation on lentils (Lens culinaris Medikus) and mung beans (Vigna radiata L.) ...
Article
Legume seeds are a potential protein source from plants. It has been reported that regular consumption of legumes in diet can ameliorate many serious cardiovascular diseases. Its addition in substantial amount; however, is restricted due its poor textural characteristics and substantial anti-nutritional factors (ANFs). Various methods to degrade ANFs and proteins have been adopted such as soaking, cooking, and germination. Bio-degradation by microorganisms; however, has attained popularity due to its innocuous effect on environment and health of body. Therefore, this review shall aim at the information about the impact of fermentation on the degradation of proteins and ANFs of the most popular legume seeds world wide, which will provide a comprehensive compendium to the researchers working on fermentation of cereals and legumes. Moreover, minerals availability and the production of different functional compounds after legume seeds fermentation shall be highlighted in this review article. In conclusion, the fermentation ability to improve functional properties majorly depends on the metabolic activities of the microorganisms involved in the process of fermentation. However, to produce nutritious products at commercial level from legumes requires proper fermentation of legume seeds and use of composite of cereals and legumes.
... The release of antioxidant peptides [9], as well as the degradation of antinutritional factors [10,11], have largely been reported as being part of the activity of specific microbial groups, with lactic acid bacteria being the main actors. Indeed, they have widely been used as cell factories to improve the nutritional and functional features of plant-derived food matrices [10][11][12]. ...
... Ad hoc selected lactic acid bacteria [12] might act as (i) activators of endogenous proteolytic and cell-wall-degrading enzymes responsible for primary proteolysis and fibers hydrolysis, respectively [15][16][17]; (ii) cell factories for the release of antioxidant peptides through the complex proteolytic system [9], (iii) improvers of phenolic profiles [18,19]; and (iv) responsible for the decrease in antinutritional factors [11,12]. ...
... Ad hoc selected lactic acid bacteria [12] might act as (i) activators of endogenous proteolytic and cell-wall-degrading enzymes responsible for primary proteolysis and fibers hydrolysis, respectively [15][16][17]; (ii) cell factories for the release of antioxidant peptides through the complex proteolytic system [9], (iii) improvers of phenolic profiles [18,19]; and (iv) responsible for the decrease in antinutritional factors [11,12]. ...
Article
Full-text available
Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective effect against oxidative stress measured on the human keratinocyte cell line.
... The release of antioxidant peptides [9], as well as the degradation of antinutritional factors [10,11], have largely been reported as being part of the activity of specific microbial groups, with lactic acid bacteria being the main actors. Indeed, they have widely been used as cell factories to improve the nutritional and functional features of plant-derived food matrices [10][11][12]. ...
... Ad hoc selected lactic acid bacteria [12] might act as (i) activators of endogenous proteolytic and cell-wall-degrading enzymes responsible for primary proteolysis and fibers hydrolysis, respectively [15][16][17]; (ii) cell factories for the release of antioxidant peptides through the complex proteolytic system [9], (iii) improvers of phenolic profiles [18,19]; and (iv) responsible for the decrease in antinutritional factors [11,12]. ...
... Ad hoc selected lactic acid bacteria [12] might act as (i) activators of endogenous proteolytic and cell-wall-degrading enzymes responsible for primary proteolysis and fibers hydrolysis, respectively [15][16][17]; (ii) cell factories for the release of antioxidant peptides through the complex proteolytic system [9], (iii) improvers of phenolic profiles [18,19]; and (iv) responsible for the decrease in antinutritional factors [11,12]. ...
Article
Full-text available
Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective effect against oxidative stress measured on the human keratinocyte cell line
... Sativa) is a nonconventional ingredient that provides nutritional benefits, as it is a significant source of dietary fiber (whole seed 27.6% and seed meal 42.6%), essential amino acids (exceptionally high levels of arginine, 3.10 g/100 g), and polyunsaturated fatty acids (including linoleic acid and alpha-linolenic acid) (Callaway, 2004). Hemp flour has been found to significantly improve the sensory qualities and shelf life of GFBs (Nionelli et al., 2018). Hemp protein is a structureenhancing ingredient that improves qualities such as bread volume, softening of the bread crumb, and prolonged shelf life, as it limits recrystallization of amylopectin in the bread during storage, which is also known as bread staling (Korus, Witczak, Ziobro, & Juszczak, 2017). ...
... Hemp protein is a structureenhancing ingredient that improves qualities such as bread volume, softening of the bread crumb, and prolonged shelf life, as it limits recrystallization of amylopectin in the bread during storage, which is also known as bread staling (Korus, Witczak, Ziobro, & Juszczak, 2017). Nionelli et al. (2018) investigated the sensory attributes of sourdough bread made with hemp flour. In this study, the optimal percentage of hemp incorporation was found to be 15% or lower of hemp flour. ...
... When evaluated fresh, the control and 5% formulations are liked significantly more than the other formulations. Consistent with these results, previous studies have found the optimal range to be less than 20% of hemp in GFBs (Korus, Witczak, et al., 2017;Nionelli et al., 2018). ...
Article
Full-text available
With an increasing demand for gluten‐free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten‐free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have yet to be thoroughly evaluated. The primary objective of this study was to determine the acceptability and consumers’ sensory perceptions of gluten‐free bread (GFB) made with hemp flour. The secondary objective was to assess if the acceptability of the bread changes after 45 days of frozen storage following a partial bake method. The first trial (n = 89) instructed participants to assess six fresh bread samples of varying hemp percentages (0%, 5%, 10%, 15%, 20%, and 25%), using check‐all‐that‐apply questionnaire and a 9‐point hedonic scale. This procedure was repeated for the second trial (n = 81), which used partially baked bread samples of the same composition. Overall, as the percentage of hemp flour increased, the overall liking of the GFB decreased. The 5% hemp incorporation in the fresh bread and the 15% hemp incorporation or less in the partially baked bread did not significantly differ from the control bread (fresh and partially baked, respectively). Attributes found to drive the liking of bread were smooth (only for the frozen bread), porous, moist, and soft, whereas the attributes that led to disliking were yeasty and dense. In future research, partial baking methods should be varied to assess the optimal freezing and baking ratio that are specific for hemp‐based breads. Practical Application The gluten‐free bread (GFB) made with 5% hemp incorporation was not significantly different from the control and was acceptable to consumers. The partially baking method is a suitable method to be used with GFBs incorporated with hemp as it did not affect the consumer acceptability. Additionally, hemp flour incorporation in partially baked GFB was acceptable up to 15%. Consumers prefer GFB with hemp that possesses smooth, porous, moist, and soft attributes.
... In all HSF fermented samples, microbial growth was massive and higher than in the standard samples. Microbial growth after sourdough fermentation was higher than in the recent study by Nionelli et al., [21], probably due to the high adaptation ability of the strains we used as they were isolated from a sourdough ecosystem (wheat sourdough). The optimal performance of the strains was confirmed by the better acidification observed in this study than in the previous study [21]. ...
... Microbial growth after sourdough fermentation was higher than in the recent study by Nionelli et al., [21], probably due to the high adaptation ability of the strains we used as they were isolated from a sourdough ecosystem (wheat sourdough). The optimal performance of the strains was confirmed by the better acidification observed in this study than in the previous study [21]. An efficient dough acidification is an important characteristic of fermentation, since it inhibits spoilage microbes and increases bread loaf homogeneity and flavor. ...
... Moreover, HSF addition to the dough directly fermented with S. cereviase LBS provided the maximum production of ethanol, the most important descriptor for an efficient leavening process. The lower acetic acid loads observed in our study compared to the previous one [21] were probably due to the shorter fermentation time and the use of GF flours, which are generally considered less fermentable than wheat. Although the content of 2-butanone-3-hydroxy, which is essential for the structure and a pleasant aroma of the bakery product [22] decreased in HSF bread due to baking loss, it was still higher than in standard breads. ...
Article
Full-text available
Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.
... In another study (Nionelli et al., 2018), Lactobacillus plantarum, Pediococcus acidilactici and Leuconostoc mesenteroides lactic acid bacteria isolated and identified from type I sourdough produced from hemp (Cannabis sativa L.) flour is used as starter culture in wheat sourdough production. These sourdoughs were included in the formulation of 5% -15% wheat bread and they produced wheat bread with hemp sour yeast. ...
... These sourdoughs were included in the formulation of 5% -15% wheat bread and they produced wheat bread with hemp sour yeast. It has been determined that breads enriched with hemp sourdoughs increase protein digestibility, significantly reduce the predicted glycemic index and improve texture compared to wheat bread (Nionelli et al., 2018). ...
Chapter
In addition to being the oldest cultivated plant from past to present as a raw material source, Cannabis sativa L. is a strategically characteristic plant used for food, medicine, cosmetics, and pharmacological purposes. Molecular modeling is an important means for elucidating molecular structures and plays an important role in the design and development of new pharmaceuticals. This chapter includes the beneficial properties of the primary and secondary metabolites contained in cannabis such as foaming, emulsifying, gelling, film formation; antioxidant, antimicrobial activities and bakery products by means of their superior nutritional values, snack products, dairy products, processed meat products, in beverages such as coffees, teas, soda and functional food ingredients in many other areas of the food industry, nutritional supplements, usability in the development of new food formulations on hemp and molecular modeling studies on constituents of cannabis sativa.
... Furthermore, HSF contains around 300 mg/kg of polyphenols and a wide range of bioactive molecules such as flavonoids, terpenes, and potentially cannabinoids, which have surprising antioxidant activity in vitro and ex vivo (Frassinetti et al., 2018). Sourdough fermentation provides optimum pH for enzymatic degradation of antinutrients-phytic acid, condensed tannins, and total saponins resulting in better bioavailability of iron, zinc, and calcium and better digestibility (Gobbetti, Cagno, & De Angelis, 2010;Nionelli et al., 2018). Depending on the flour used, during fermentation, the LAB in the sourdough can produce a remarkable mixture of organic acids that, together with the other metabolites, can inhibit the development of pathogenic bacteria and show fungicidal or fungistatic activity against some fungi or yeasts responsible for the deterioration of bread (Cizeikiene, Juodeikiene, Paskevicius, & Bartkiene, 2013). ...
... VOCs include molecules belonging to different chemical classes, such as esters, acids, alcohols, aldehydes, etc., which possess, in addition to the known flavoring properties, beneficial properties for human health, including anticancer and antiobesity properties (Ayseli & Ipek Ayseli, 2016;Mota-Gutierrez, Barbosa-Pereira, Ferrocino, & Cocolin, 2019). Nionelli et al. (2018) showed that it is possible to increase in vitro digestibility of HSF proteins by fermenting the industrial HPF with LAB. Furthermore, subjects suffering from CeD also show problems with malabsorption of B vitamins, iron, copper, zinc, and other minerals (Kupper, 2005). ...
Chapter
Hemp is a versatile, sustainable, and undemanding crop. Traditionally, plants of C. sativa L. were grown as a fiber crop to produce fabrics and ropes, while the seeds of this plant, regardless of their high nutritional value, were generally treated as a by-product and mainly intended for animals. Today, with the surge in studies related to the recognition of the nutritional characteristics of hemp seeds and its health benefits, the production of hemp seeds has increased and they have become a product with an important and growing market. Hemp seeds and hemp seed-based products are, in fact, attractive for those consumers looking for sustainable and eco-sustainable food products with high nutritional value, those suffering from celiac disease (CeD) and lactose intolerance, as well as for vegans and athletes. Hemp seeds have commonly been claimed as a nutritionally complete food source that can be eaten whole as whole seed or as shelled or hulled seeds, as well as processed into a variety of food products, including beverages and baked goods.
... The main outcome reported was an increased antioxidant activity, as determined in vitro and on the human keratinocyte cell line, attributed to the release of peptides and amino acids after the fermentation, as a significant increase of digestibility of 17% compared to the control. Nionelli et al. 2018 reported that using hemp sourdough produced by a mixture of the starters Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 to fabricate wheat bread (employing different percentages of the hemp sourdough. The results showed an improvement of protein digestibility to 90%, a decrease in the content of antinutrients and an improvement of the textural features of wheat bread, without affecting the sensory profile, suggesting the potential use of this product to fabricate commercially viable products. ...
... These studies have shown improvements of the product quality, such as modification of the bread volume or an increased shelf life, due to the limitation of the recrystallization of amylopectin during storage. There is scarce information about the consumer's acceptance of these products, but it has been reported for example that a gluten-free bread formulated with 5% hemp (Hayward & McSweeney, 2020) or up to 15% (Nionelli et al. 2018) was acceptable to consumers and comparable to the control. The research on going encompasses also the fabrication of meat analogues, as described by Zahari et al. (2020), who for the first time, aimed to evaluate the maximal percentage of hemp protein concentrate that could replace soy protein isolate as ingredient in high moisture meat analogues using extrusion cooking. ...
Chapter
The increase in the world population, together with the new trends toward the plant consumption, as well as the concern for the environment and the revolution in the food industry, has made hemp one of the most promising substrates to be used as an ingredient in the upcoming years. Nutritionally, it is very suitable for human consumption, both in macro and micronutrients, and at an environmental level it is a very interesting alternative due to the low impact it has. Currently, very little literature is available on hemp protein, when compared to other commonly used substrates. In this review, we aimed to summarized its definition, origin, nutritional profile, safety issues, technological modification by processing, bioactive peptides derived from it, impact of its inclusion in matrices and market situation among other topics. It is important to mention how the information available on hemp increases every year, and there are already products on the market that include it in their composition, giving relevance to this substrate with much to be exploited today. Not only hemp protein is suitable for human consumption, but also its production is environmentally sustainable, and further research has to be carried out in the near future.
... The abundance of Pediococcus, Bradyrhizobium, Hydrotalea, Rhodanobacter, and Mycobacterium in FML significantly increased with the decrease in pH (decomposing in the acidic environment produced by lactic acid bacteria), which is beneficial for the degradation of fiber components. Previous studies reported the degradation of tannins [25,26] and neutral detergent fiber [4] by Pediococcus. Bradyrhizobium can utilize (degrade) tannins and synthesize proteins (nitrogen fixation) and lipids [27]. ...
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Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce their anti-nutritional factors’ content and improve their nutritional value. Sequencing and analyzing mulberry leaves before and after fermentation showed that fermentation increased the relative abundance of Pediococcus, Bradyrhizobium, Hydrotalea, and Rhodanobacteria, and decreased that of Enterobacter. Fermentation improved the quality of mulberry leaves by rebuilding the bacterial community. Finishing pigs were raised on fermented mulberry leaves (FML), and their carcass performance, meat quality, economic benefits, and gut microbiome were evaluated. FML had no negative impact on pig carcass performance, meat quality, and antioxidant capacity, and could somewhat improve the economic benefits. FML decreased the relative abundance of Proteobacteria in the colon and Streptococcus in the feces, and increased that of Actinobacteria (cecum, colon, feces) and Prevotella (colon). The gut core microorganisms in the FML group were mainly enriched with Actinobacteria, Bifidobacterium, Bifidobacteriaceae, Bifidobacteriales, and other beneficial microorganisms. Dietary FML reduced ammonia, indole, and skatole contents in the feces. In conclusion, FML reshaped the gut microbiota without negatively affecting pig product performance, produced cleaner waste, and improved environmental protection and sustainability, making it an attractive prospective feed for pigs.
... Moreover, in the last decade, studies on hemp proteins (Mikulec et al. 2019), whose biological value is comparable to that of chicken egg white, have shown that hemp proteins have benefits such as the regulation of cholesterol and serum glucose levels with antioxidant, and anticarcinogen activity (Wei et al. 2021). Due to their high protein, dietary fiber, and oil content, hemp seeds (Cannabis sativa L.) have emerged as an alternative product to fortify cereal products by adding hemp flour (Bartkiene et al. 2016;Mikulec et al. 2019) to sourdough (Nionelli et al. 2018), pasta (Schettino et al. 2019), crackers (Radočaj et al. 2014), gluten-free cookies, gluten-free bread (Korus et al. 2017), and energy bars (Norajit et al. 2011). ...
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The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties (protein, fat, ash) and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts (5, 7.5, 10, 15 and 20%), focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10% safflower and hemp seed flour and 7.5% rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15% or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10%, improve the rheological properties, chemically enrich them and improve their functional properties.
... Because of the higher proteolytic activity of some LAB strains, sourdough can contain many peptides and amino acids. Indeed, it was reported that good proteolytic activity improves the taste and flavor profiles of the leavened baked goods, and, nutritionally, it leads to improve the protein digestibility (Nionelli et al. 2018). Even though sourdough microbiota have not been shown to have relevant lipolytic activity and most od isolated strains did not show extracellular protease activities, some sourdough LAB would increase the amount of free amino acids which are important for flavor formation via Maillard reactions during baking, as well in Amadori reaction responsible for the condensation of amino acids with reducing sugars (Novotni et al. 2021). ...
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The present study aimed at characterizing lactic acid bacteria (LAB) strains isolated from traditional sourdoughs collected in different regions of Morocco. Isolated strains were firstly identified using Gram staining and catalase reaction test. Presumptive LAB strains were then checked for various phenotypical properties including growth at 45 °C, resistance to NaCl, enzyme production, acidification capacity, diacetyl and exopolysaccharide (EPS) production, and antifungal activity. Finally, selected LAB strains were identified using 16S rDNA sequencing. Results showed that 32.1% of the isolates were thermophilic (45 °C) and 83.9% were resistant to NaCl (6.5%). Moreover, 51.7 and 37.5% were able to produce diacetyl and EPS, respectively. Regarding enzyme production, 55.3 and 7.1% of the isolates showed lipolytic and proteolytic activities , respectively. Low pH values (3.37-3.76) were obtained after 24 h of incubation of LAB strains in de Man, Rogosa and Sharpe (MRS) broth. Antifungal activity test against Aspergillus flavus, Aspergillus niger and Penicillium spp. showed an inhibition rate up to 50%. Bacterial DNA sequencing showed that LAB isolates belong to seven species, chiefly Levilacto-bacillus brevis, Lentilactobacillus parabuchneri, Lactiplantibacillus plantarum, Pediococcus pentosaceus, Enterococcus hirae, Bifidobacterium pseudocatenulatum, and Companilactobacillus paralimentarius. These findings, for the first time in Moroccan sourdoughs, indicate that the isolated LAB strains have good multifunctional properties and could be suitable as good starters for sourdough bread production under controlled conditions.
... Based on the above considerations, this study aimed at exploiting grape pomace functional potential through fermentation with 11 lactic acid bacteria strains previously found to enhance the nutritional features of the matrices from which they were isolated [11][12][13][14][15]. ...
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Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A systematic approach, including the progressively optimization of the grape pomace substrate, was used, evaluating pomace percentage, pH, and supplementation of nitrogen and carbon sources. When grape pomace was used at 10%, especially without pH correction, LAB cell viability decreased up to 2 log cycles. Hence, the percentage was lowered to 5 or 2.5% and supplementations with carbon and nitrogen sources, which are crucial for LAB metabolism, were considered aiming at obtaining a proper fermentation of the substrate. The optimization of the substrate enabled the comparison of strains performances and allowed the selection of the best performing strain (Lactiplantibacillus plantarum T0A10). A sourdough, containing 5% of grape pomace and fermented with the selected strain, showed high antioxidant activity on DPPH and ABTS radicals and anti-inflammatory potential on Caco2 cells. The anthocyanins profile of the grape pomace sourdough was also characterized, showing qualitative and quantitative differences before and after fermentation. Overall, the grape pomace sourdough showed promising applications as a functional ingredient in bread making.
... The total saponin content (TSC) was quantified based on Lai et al. [36], with minor modifications to the extraction process, as reported by Nionelli et al. [37]. Briefly, 0.5 g of sample were defatted with 10 mL of petroleum ether by shaking for 4 h. ...
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Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.
... The use of sorghum in production of bread products still has challenges associated with it, like poor sensory attributes, reduced volume, and hard texture. All these limitations of unconventional flours have been improved with sourdough fermentation, increasing nutritive value while giving attractive flavor and good texture Nionelli et al., 2018;Ogunsakin et al., 2020). Especially, the utilization of sourdough has shown a positive effect on different bakery products in shelf life, sensory, and nutritional texture (De Vuyst et al., 2009;Gobbetti et al., 2014). ...
... The median value of total titratable acidity (TTA) is 11.0 ml of 0.1 M NaOH/10 g of dough. Extremely high values of TTA (40.1 ml of 0.1 M NaOH/10 g of dough) were found during seven days of hemp sourdough fermentation (Nionelli et al., 2018). The determination of organic acids showed that the median concentration of lactic acids found in sourdough is 75 mM, while for acetic acid, it is 20 mM Usually, the high acetic acid content is associated with a sourdough with a better flavor. ...
Chapter
Sourdough is used worldwide for making fermented baked goods. This chapter summarizes the current knowledge about the mechanisms driving the sourdough microbiota assembly, its uses and characteristics, its potential to exploit non‐conventional flours, and its sensory and nutritional performances in baked goods products. The microbial composition of sourdough is influenced by a number of factors, primarily, the house microbiota, type of flour, water, and other added ingredients. Despite the inevitable benefits of sourdough over baker's yeast bread, the choice of more nutritional and functional flours is the current requirement for a healthy lifestyle. In this context, the non‐conventional flours such as pseudo‐cereals, cereal bran, and germ as well as legumes have gained much attention in the past decade. Sourdough fermentation is undoubtedly efficient in increasing mineral, protein and dietary fibers bioavailability, lowering glycemic index, and degrading antinutritional factors.
... The danger of consuming many oxalates comes from their ability to bind calcium, thus increasing the risk of kidney stones in some people. Oxalates consumption is linked to pathologic conditions such as hyperoxaluria, urolithiasis, renal failure, cardiomyopathy, and cardiac conductance disorders [332]. Several LAB species can degrade oxalates in vitro and in vivo. ...
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Toxic ingredients in food can lead to serious food-related diseases. Such compounds are bacterial toxins (Shiga-toxin, listeriolysin, Botulinum toxin), mycotoxins (aflatoxin, ochratoxin, zearalenone, fumonisin), pesticides of different classes (organochlorine, organophosphate, synthetic pyrethroids), heavy metals, and natural antinutrients such as phytates, oxalates, and cyanide-generating glycosides. The generally regarded safe (GRAS) status and long history of lactic acid bacteria (LAB) as essential ingredients of fermented foods and probiotics make them a major biological tool against a great variety of food-related toxins. This state-of-the-art review aims to summarize and discuss the data revealing the involvement of LAB in the detoxification of foods from hazardous agents of microbial and chemical nature. It is focused on the specific properties that allow LAB to counteract toxins and destroy them, as well as on the mechanisms of microbial antagonism toward toxigenic producers. Toxins of microbial origin are either adsorbed or degraded, toxic chemicals are hydrolyzed and then used as a carbon source, while heavy metals are bound and accumulated. Based on these comprehensive data, the prospects for developing new combinations of probiotic starters for food detoxification are considered.
... The use of mixtures of strains, each one selected for a different biochemical and/or technological trait, was previously proved effective to get optimal sourdough fermentation (Rizzello et al., 2016;Nionelli et al., 2018;Montemurro et al., 2019). Thus, we assembled Leuc. ...
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Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from DSF and DSF-derived doughs to build up a reservoir of strains from which to select starters ensuring rapid adaptation and high ecological fitness. The screening based on pro-technological criteria led to the formulation of a mixed starter consisting of Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae strains, which allowed obtaining a mature type I sourdough after consecutive refreshments, in which an aliquot of the durum wheat flour (DWF) was replaced by DSF. The resulting DSF sourdough and bread underwent an integrated characterization. Sourdough biotechnology was confirmed as a suitable procedure to improve some functional and sensory properties of DWF/DSF mixture formulation. The radical scavenging activity increased due to the consistent release of free phenolics. Perceived bitterness and astringency were considerably diminished, likely because of tannin degradation.
... Fermentation is one of the most efficient and inexpensive processes that can be used to accomplish this task (for recent reviews, see ref. [159][160][161][162][163][164]. It has been successfully applied to numerous plant materials, including cereals, maize, and sprouted flours 165,166 as well as legumes, [167][168][169] by exploiting the microbial activity of naturally occurring or inoculated LAB and fungi. ANFs can thus be transformed into more easily assimilated compounds (e.g., proteins), and/or trapped micronutrients can be freed. ...
Article
Fermented foods (FFs) have been a part of our diets for millennia and comprise highly diverse products obtained from plants and animals all over the world. Historically, fermentation has been used to preserve food and render certain raw materials edible. As our food systems evolve towards more sustainability, the health benefits of FFs have been increasingly touted. Fermentation generates new/transformed bioactive compounds that may occur in association with probiotic bacteria. The result can be specific, advantageous functional properties. Yet, when considering the body of human studies on the topic, whether observational or experimental, it is rare to come across findings supporting the above assertion. Certainly, results are lacking to confirm the widespread idea that FFs have general health benefits. There are some exceptions, such as in the case of lactose degradation via fermentation in individuals who are lactose intolerant; the impact of select fermented dairy products on insulin sensitivity; or the benefits of alcohol consumption. However, in other situations, the results fail to categorically indicate whether FFs have neutral, beneficial, or detrimental effects on human health. This review tackles this apparent incongruity by showing why it is complex to test the health effects of FFs and what can be done to improve knowledge in this field.
... Additionally, considerable reduction (about 80%) of glycemic index on experimental sourdough bread, compared to baker's yeast bread, was achieved by Nionelli et al. [94]. This effect was attributed to biological acidification by LAB, which is one of the main factors that decrease starch hydrolysis rate and index [71]. ...
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Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end-products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field.
... Other cereal flours used for sourdough production are, for instance, barley (Zannini et al. 2009;Mariotti et al. 2014;Harth, Van Kerrebroeck, and De Vuyst 2016;Sadeghi et al. 2016; Bartkiene et al. 2017;Pejcz et al. 2017;Montemurro et al. 2019;Palla et al. 2020), millet (Vogelmann et al. 2009;Akinola and Osundahunsi 2017;Adisa et al. 2019;Nami et al. 2019), oat (Hüttner, Dal Bello, and Arendt 2010;Bartkiene et al. 2017;Lu et al. 2019;Hajinia, Sadeghi, and Mahoonak 2021), sorghum (Gassem 1999;Galle et al. 2010Galle et al. , 2011Svensson et al. 2010;Sekwati-Monang, Valcheva, and Gänzle 2012), and einkorn (Çakır, Muhammet, and Durak 2020). Although the flour is usually of cereal origin, also flours from pseudocereals (e.g., amaranth, buckwheat, and quinoa), legumes (e.g., beans, chickpeas, lentils, and lupine), and alternative seeds (e.g., acorn, chestnut, chia, flaxseed, hempseed, and sunflower) are used (Vogelmann et al. 2009;Bartkiene et al. 2011Bartkiene et al. , 2013Bartkiene et al. , 2014Bartkiene et al. , 2016Moroni et al. 2012;Aponte et al. 2013Aponte et al. , 2014Torino et al. 2013;Rizzello et al. 2014Rizzello et al. , 2015Curiel et al. 2015;Fritsch et al. 2016;Coda et al. 2017b;Rinaldi et al. 2017;Sáez et al. 2017Sáez et al. , 2018Nionelli et al. 2018;Montemurro et al. 2019;Venturi et al. 2019;Franco et al. 2020;Galli et al. 2020;Gunduz et al. 2020;Maidana et al. 2020;Nissen, Bordoni, and Gianotti 2020;Purabdolah et al. 2020). All these studies on alternative cereal flours refer mainly to laboratory-made sourdoughs that are initiated with the flour and sterile water and that may or may not relate or lead to bakery practice. ...
Article
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Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). In traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.
... The increase after the trypsin digestion was around 15% between CF and PHF or PRF. Some studies reported an increase of the IVPD after LAB fermentation of plant protein (Çabuk et al., 2018;Nionelli et al., 2018). By hydrolyzing proteins into more soluble and small products, the fermentation can impact positively the IVPD (Joye, 2019). ...
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The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice‐based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO. The beverage enriched with protein significantly increased its viscosity by more than 10 times thanks to the enrichment, while the fermentation reduced it by 50% for PR and 20% for PH. In vitro protein digestibility results showed that the protein enrichment and the fermentation treatment significantly increased digestibility values of the beverages with value of 72.7% for fermented PR beverage and 61.4% for unenriched fermented control beverage (p ≤ 0.05). Peptide profiles of PR and PH enriched beverages indicated that the fermentation led to a reduced level of high molecular weight (HMW) peptides of about 60% and an increase of low molecular weight (LMW) peptides by over 50%. Therefore, both the fermentation and the enrichment in protein increased the nutritional value of the rice‐based beverages. Practical Application Good quality of probiotics formulation and high‐protein products are in increasing demand and plant proteins as an alternative of animal protein are popular. This study has permit to develop rice‐based commercial probiotic beverages enriched in a combination of pea and rice or pea and hemp proteins in order to obtain a complete protein in terms of amino acids composition. The lactic acid fermentation and the enrichment with a plant protein combination led to a better protein digestibility of beverage.
... and Penicillium spp. indicator strains were determined for a chickpea sourdough [28], whereas a TTA value of 43.4 was obtained for a hemp sourdough fermented for 24 h at 30 °C [92]. ...
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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.
... The direct selection of starter microorganisms from the substrate to be fermented is considered an important feature in guaranteeing the rapid adaptation, intense acidification, and positive influence on the nutritional and technological properties of a specific matrix [50,51]. The peptidase activity of LAB, which is a strain-dependent property [52,53], is responsible for the production of peptides and amino acids that affect bread quality as taste-active, flavor precursors, or bioactive compounds [54]. ...
Article
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The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.
... phenols, anthocyanins and carotenoids). 47,100,101 Because of their nutritional potential, the consumption of wholegrain cereals as well as the enrichment of breads with various edible seeds are increasingly being demanded due to the health benefits associated with their use, even if large amounts of fibres are known to negatively modify dough and bread properties, production processes and staling-related phenomena. 3,26,27,[102][103][104] In this context Hemdane et al. published an interesting review about the impact of wheat bran on breadmaking, the bran properties possibly involved and the various technological strategies to counteract the detrimental effects of wheat bran on breadmaking. ...
Article
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As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post‐baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long‐life bread or gluten‐free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry
... I56, Leuconostoc mesenteroides 12MM1, I57, Weissella confusa KAS3, and NEY6, all belonging to the Culture Collection of the Department of Soil, Plant and Food Sciences (University of Bari, Italy) were used to ferment BSG. All the strains were previously used as starters for fermentation and characterized for pro-technological properties (growth and acidification performances, as well as the ability to increase antioxidant activity) as expressed in their own food isolation matrix (wheat, wheat germ quinoa, hop, hemp, faba bean, chickpea, carrots) (Di Cagno et al., 2008;Rizzello et al., 2010Rizzello et al., , 2016Pontonio et al., 2015;Mamhoud et al., 2016;Nionelli et al., 2018). ...
Article
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Brewers’ spent grain (BSG) is the major by-product of the brewing industry which remain largely unutilized despite its nutritional quality. In this study, the effects of fermentation on BSG antioxidant potential were analyzed. A biotechnological protocol including the use of xylanase followed by fermentation with Lactiplantibacillus plantarum (Lactobacillus plantarum) PU1, PRO17, and H46 was used. Bioprocessed BSG exhibited enhanced antioxidant potential, characterized by high radical scavenging activity, long-term inhibition of linoleic acid oxidation and protective effect toward oxidative stress on human keratinocytes NCTC 2544. Immunolabelling and confocal laser microscopy showed that xylanase caused an extensive cell wall arabinoxylan disruption, contributing to the release of bound phenols molecules, thus available to further conversion through lactic acid bacteria metabolism. To clarify the role of fermentation on the antioxidant BSG potential, phenols were selectively extracted and characterized through HPLC-MS techniques. Novel antioxidant peptides were purified and identified in the most active bioprocessed BSG.
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Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis.
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Hemp seeds are gaining increasing attention in the realm of research due to their multifaceted nutritional and pharmaceutical properties. Notably, these seeds offer a rich source of protein, carbohydrates, polyunsaturated fatty acids, vitamins, and minerals, making them a valuable addition to one’s diet therefore, growing interest among researchers globally. A comprehensive literature review was conducted on the prominent databases Scopus, Elsevier, and PubMed using the keywords "Hempseed," "Phytochemistry," "Nutraceuticals," and their food and feed applications. Studies suggest that these compounds exhibit therapeutic potential against conditions such as epilepsy, certain neurological disorders (Parkinson’s and Alzheimer’s diseases), and cardiovascular issues. Additionally, hemp seeds possess other notable properties, such as anti-cancer, anti-inflammatory, and immunomodulatory effects. They are also used as a dietary supplement to alleviate headaches, insomnia, high cholesterol levels, and premenstrual syndrome symptoms in women. Hempseed oil, powder, and flour are utilized to enhance the phenolic activity and antioxidant properties of food products. Additionally, hempseed cake, generated after cold pressing, boasts a high protein concentration, making it a valuable feed for ruminants. However, further research and clinical trials are necessary to fully understand and harness the potential of hemp seeds for functional foods and nutraceutical applications.
Article
Phenolic compounds are important constituents of plant food products. These compounds play a key role in food characteristics such as flavor, astringency and color. Lactic acid bacteria are naturally found in raw vegetables, being Lactiplantibacillus plantarum the most commonly used commercial starter for the fermentation of plant foods. Hence, the metabolism of phenolic compounds of L. plantarum has been a subject of study in recent decades. Such studies confirm that L. plantarum, in addition to presenting catalytic capacity to transform aromatic alcohols and phenolic glycosides, exhibits two main differentiated metabolic routes that allow the biotransfor-mation of dietary hydroxybenzoic and hydroxycinnamic acid-derived compounds. These metabolic pathways lead to the production of new compounds with new biological and organoleptic properties. The described metabolic pathways involve the action of specialized esterases, decarboxylases and reductases that have been identified through genetic analysis and biochemically characterized. The purpose of this review is to provide a comprehensive and up-to-date summary of the current knowledge of the metabolism of food phenolics in L. plantarum.
Article
Предмет. Хлібопекарські закваски спонтанного бродіння, розведені на нетрадиційних поживних середовищах. Мета. Інформаційно-патентний пошук щодо біорізноманіття та особливостей використання хлібопекарських заквасок спонтанного бродіння. Методи. При проведенні досліджень використані аналітичні методи, а також методи причинно-наслідкового аналізу та логічного узагальнення. Результати. Хлібопекарські закваски здатні не тільки інтенсифікувати технологічний процес, а й збагатити вироби низкою органічних кислот, водорозчинних білків, вуглеводів, ароматичних сполук, які утворюються в процесі їх бродіння. Встановлено, що активність мікрофлори заквасок залежить від ряду вихідних чинників, нестабільних за своїм характером, зокрема: технологічних властивостей, сорту, дисперсності частинок, хімічного складу, інших показників якості борошна або нетрадиційної сировини (чи їх комбінації), обраної для заквашування. Використання нетрадиційних заквашувальних субстратів дозволяє збагатити живильне середовище для життєдіяльності закваски, порівняно з пшеничним або житнім борошном. Аналіз досліджень свідчить, що в складі заквасок з ячмінного, вівсяного, гречаного, нутового, пшоняного, кукурудзяного борошна показали свою ефективність штами видів Lactobacillus, Enterococcus, Leuconostoc, Pediococcus, Streptococcus, Weissella, які не належатьт до традиційної мікрофлори. Використання таких заквасок та виготовлення хлібобулочних виробів на їх основі розширює асортимент автентичних технологій хлібопечення та виробів оздоровчого, профілактичного призначення. Сфера застосування результатів. Отримані результати можуть бути використані в подальших дослідженнях, які стосуються ведення хлібопекарських заквасок на нетрадиційних поживних середовищах, селекції та ідентифікації перспективних штамів хлібопекарської мікробіоти для створення банку чистих культур мікроорганізмів української селекції.
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The world population growth trend and the necessity to provide a nutritionally balanced diet and to reduce greenhouse gas emissions require relevant production increases of vegetables, as well as the transition to a diet higher in plant rather than animal proteins (Banovic et al. Appetite 125:233–243, 2018; Hayes et al. Child Obes 14(1):11–17, 2018). Aiming at either addressing environmental concerns and meeting nutritional deficiencies and recommendations, staple foods fortification has been recently identified as an effective and promising intervention (Mannar and Hurrell. Food fortification in a globalized world. 1st ed. Academic Press, Cambridge, 2018). To date, several studies investigated the nutritional value of additional ingredients to be used as wheat-substituting in cereal-based products.Legumes and pseudo-cereals, side-streams of the cereal industry including bran, germ, and brewer’s spent grain, are excellent sources of proteins with high biological value or dietary fibers, and supply relevant levels of vitamins, minerals, oligosaccharides, and phenolic compounds.Nevertheless, the high content of fibers, the absence of gluten, and the peculiar sensory characteristics may impair their high nutritional values worsening the technological and organoleptic profiles of the products. Moreover, the presence of anti-nutritional factors (ANF) further limited the use of such ingredients by the food industry.Different biotechnological options, such as air fractionation, roasting, soaking, germination, and fermentation were already proposed to decrease the ANF level, and to improve technological properties and sensory profile of non-wheat flours and cereal side-streams. Among these options, sourdough fermentation, often driven by the use of selected lactic acid bacteria (LAB) has largely been recognized as a suitable tool to improve the overall quality of these alternative matrices. Fermented ingredients can thus be used for staple food fortification, exploiting more of their potential.KeywordsBranGermBrewer’s spent grainLegumesPulsesPseudo-cerealsSourdoughFermentation
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Background: Investigating the correlation between sourdough (SD) as an ancient fermentation technology and high-throughput meta-omics strategies like foodOmics is interesting and crucial in food biotechnology. FoodOmics provides a new insight into the microbial metabolome of SD (as a complex stressful ecosystem) and its importance in techno-nutritional potentials of this bakery bio-additive. Scope and approach: The present review discusses the recent findings and new trends about microbial metabolites of SD and omics-based approaches associated with these promising bioactive compounds. In addition, foodOmics cutting-edge findings about the effects of these metabolites on the nutritional, textural and sensorial properties of baked goods, as well as their mold-free shelf-life are reviewed. Key findings and conclusions: There are several SD microbial metabolites with promising effects on different aspects of human health and nutrition. For example, the relationship between these bioactive compounds with prevention and alleviation of some diseases and disorders has been reported. Enrichment of bakery products, degradation of anti-nutrients and modulation of the gut microbiota by these microbial-derived compounds via addition of SD have also been revealed. Furthermore, potent effects of the SD microbial metabolites on improving textural features, sensory attributes and microbiological shelf-life in respect to spoilage molds of the leavened baked goods (as their important quality and safety criteria) are also approved.
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Hemp is a valuable crop with a wide range of use, from applications in foods and textiles to pharmaceuticals. Over recent years, the use of hemp as food and food ingredients has drastically increased. The growth is driven by numerous health benefits hemp possesses and its wide range of applications in the food industry. This review provides the scientific literature concerning the benefits of industrial hemp in the food industry. The relevant historical context of use, recent applications in the food industry, health benefits, various development challenges, and the global market outlook for hemp-based food products have been analyzed. Evidence suggests that today hemp is widely consumed as food or an ingredient in the food. Hemp-based foods are marketed as having various health benefits, although their reception by target consumers and success varies. Besides, scientific research on hemp-derived foods has dramatically increased over recent years. Numerous in vitro and in vivo studies have investigated the health benefits of hemp-based foods. Therefore, there is a promising growth trend in producing novel foods from industrial hemp. Nevertheless, due to health concerns related to THC, there is a general need for regulatory compliance when integrating hemp into foods to ensure product safety before use.
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Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases like constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cover cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition & properties of cereals. Discusses the recent advances in cereal technology Provides brief knowledge on bioactive characterization of cereal grains Contain brief information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists and other members working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
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Industrial hemp is a multi-purpose crop that has been reintroduced from the 90s after chemical and genetic differentiation between narcotic and non-narcotic strains. This has encouraged the interest of many researchers, including those in the food industry sector. Hempseeds represent an important and nutritionally valuable resource due to their macro- and micro-nutrients and phytochemical composition. Hempseed production is increasing rapidly in many parts of the world, together with the development of alternative hempseed-based daily foods or processed hempseeds-derived products, including hempseed oil, meal, flour, and protein isolate/hydrolysate. Due to the relatively recent renewal of hemp production, the agro-food industries still lack standardized and specific transformation technologies and processing methods for hempseeds, thus prompting scientific research around this topic. Hence, current literature concerning the biotechnological transformation used on hempseeds and their derivatives has been reviewed in this chapter. Overall, many biotechnological methods can be effectively applied on whole hempseeds, hempseed oil, meal, flour, bran, and protein isolate/hydrolysate to valorize, improve, and use them differently in food preparation. To date, the most proposed, assessed, and adopted relevant biotechnological protocols aim to improve the bioavailability and functionality of nutrients and phytochemicals in hempseeds and derivatives. Also, these protocols focus on reducing harmful anti-nutrients and improve consumer acceptability of the final product. Techniques used to achieve these objectives include enzymatic hydrolysis, fermentation, roasting, extrusion, extractions through supercritical fluid, microwave, and ultrasound, and microencapsulation. Despite the advances in knowledge made so far, there are still gaps in hempseed’s transformation processes; thus, further investigations are needed to optimize them specifically.KeywordsCannabisHempFood processingHempseed branHempseed mealHempseed oilHempseed proteinsWhole hempseed
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There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-product from virgin olive oil extraction, is an excellent natural source of unsaturated fatty acids, dietary fiber and bioactive molecules, including polyphenols and tocopherols. In this framework, this study aimed at using two selected lactic acid bacteria and a yeast for increasing the antioxidant features and the phenol profile of the gluten-free breadsticks fortified with OC with the perspective of producing a functional food. Control (CTR) samples were prepared and compared with fermented ones (fCTR). Samples were added with either non-fermented OC (nfOC) or fermented for 12 and 20 h (fOC-12 and fOC-20). Our results showed that the predicted glycemic index (pGI) was influenced by both OC addition and sourdough fermentation. In fact, the lowest value of pGI was found in fOC-12, and hydrolysis index and pGI values of samples with OC (fOC-12 and nfOC) were statistically lower than fCTR. Both OC addition and fermentation improved the total phenol content and antioxidant activity of breadsticks. The most pronounced increase in hardness values was observed in the samples subjected to sourdough fermentation as evidenced both from texture profile analysis and sensory evaluation. Moreover, in most cases, the concentration of the detected volatile compounds was reduced by fermentation. Our work highlights the potential of OC to be upcycled in combination with fermentation to produce gluten-free breadsticks with improved nutritional profile, although additional trials are required to enhance textural and sensory profile.
Article
Lactic acid bacteria (LAB) are a group of highly specialised bacteria specifically adapted to a diverse range of habitats. They are found in the gut of humans and other animals, in many food fermentations, and on plants. Their natural specialisation in close relation to human activities make them particularly interesting from an industrial point of view. They are relevant not only for traditional food fermentations, but also as probiotics, potential therapeutics and cell factories for the production of many different products. Many new tools and methods are being developed to analyse and modify these microorganisms. This review shall give an overview highlighting some of the most striking characteristics of lactic acid bacteria and our approaches to harness their potential in many respects – from home made food to industrial chemical production, from probiotic activities to the most modern cancer treatments and vaccines.
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Bread and bakery products represent the essential constituent of the human diet all over the world. The new trends related to bread-making are focused on two different themes: •development of the new functional bakery products able to satisfy new consumers’ requirements related to a healthy diet, using different functional ingredients; •prolonging the shelf life of these products focusing on the microbial degradation (mold inhibition) and also on the quality degradation (staling process retardation), using conventional and innovative processing and preservation techniques. Some subchapters outline the main sources of functional ingredients used for the obtaining of functional bakery products: cereals (wheat, barley, rice, flax seeds), legumes (soybean, carob, lupine, green lentil), fruit and vegetables (onion, artichoke, mango, goji berry, apple pomace, blackcurrant pomace, banana peel, pumpkin), probiotics (Lactobacillus acidophilus, Lactobacillus rhamnosus, Pediococcus acidilactici, Lactobacillus paracasei), prebiotics (inulin and oligofructose), and others (bee pollen, plantago, pecan nut, cocoa hulls, amaranth, spent coffee grounds). Other subchapters consider the review of the conventional (chemical preservatives, sourdough, and lactic acid bacteria, freezing, modified atmosphere packaging) and innovative technologies (ultra high-pressure treatment, pulsed electric field, ohmic treatment, radiofrequency treatment, active packaging) applied for the shelf life-prolonging. This chapter presents the state of the art in the bread and bakery scientific literature data and trends and innovation in these fields.
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Background Sourdough is one of the oldest examples of natural starters, mostly used for making fermented baked goods as an alternative to baker's yeast and chemical leavening. Almost 30 years of research have accumulated showing its performance. Time is mature to elaborate collectively these data and to draw conclusions, which would represent milestones for scientists, industries and consumers. Scope and approach With the scope of highlighting its microbiological, biochemical, technological and nutritional potential, we used “sourdough” as the only keyword and the PRISMA flow diagram to retrieve, select and systematically review 1230 peer reviewed research articles from four databases (Google Scholar, Scopus, PubMed and ScienceDirect). Key findings and conclusions The literature states that sourdough baked goods underwent characterization in almost 50 countries and all continents, mainly dealing with salty (breads and substitutes) and sweet products. Converging data defined optimal use conditions, most common microbiological and biochemical characteristics, criteria for selecting and re-using starters, and versatility of sourdough for making baked goods with a relevant number of flour species/varieties and agro-food by-products. Because of the unique microbial composition and functionality, sourdough has claimed as an irreplaceable starter for improving the sensory, rheology and shelf life attributes of baked goods. The most recent literature showed how the sourdough fermentation mainly increased mineral bioavailability, enabled fortification with dietary fibers, lowered glycemic index, improved protein digestibility and decreased the content of anti-nutritional factors. This knowledge is solid for delivering to industries and consumers, and to face new research challenges starting from a consolidated state of the art.
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The paper focuses on how to improve the nutritional value of traditional low moisture bakery products from wheat flour by using flour from hemp oilcakes obtained by solvent extraction of oil. It has been considered how to provide enough raw materials in the case of wide use of hemp and products of its processing in the food industry. The main tendencies in cultivating and applying industrial hemp in Ukraine and worldwide have been outlined; the chemical composition of hemp seeds (the plant’s part mainly used in food products) has been analysed and characterised; and it has been suggested how hemp by-products can be used in the bakery technology. It has been studied whether flour from hemp extraction cake can be used in the technology of low-moisture bakery products such as breadsticks. It has been found that 10, 15, and 20% of hemp flour added to wheat flour increase the water absorption capacity of the resulting flour blend by 3, 6, and 13% respectively, in comparison with the control. If hemp flour is included in the formulation of breadstick dough, the slackness of a dough ball increases by 6.1, 7.4, and 11%, and this increase is bigger, the higher the hemp flour content in the formulation is. However, it has been found that if the flour component of the recipe is partly replaced with hemp flour, this changes the growth medium of yeast cells and lactic acid bacteria and thus leads to a 23, 16, and 30% decrease in the amount of carbon dioxide formed during the 180 min fermentation period of the dough. The 6, 16, and 40% increase of titratable acidity in the samples analysed is due to the content of biogenic and oligobiogenic elements in the flour mixture, which satisfy the needs of lactic acid bacteria rather than those of baker’s yeast. The quality assessment of the finished products by their sensory and physicochemical characteristics has shown how promising it is to use hemp flour in the breadstick technology, provided that the recipe and the production parameters are modified to improve the products’ rheological properties and quality.
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The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, "Chopin+" protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.
Article
The purpose of this study was to evaluate the potential use of Lactobacillus sanfranciscensis for fermentation of chia, quinoa, and hemp flour for the production of gluten-free bread. The application of non-traditional sourdough made using seed flour, such as hemp, chia, and quinoa for gluten-free bread preparation could improve organoleptic and structural characteristics of gluten-free maize/rice bread. Chia, hemp, and quinoa flour were fermented with L. sanfranciscensis W2, and the non-traditional sourdough obtained was used for gluten-free bread production. The results showed that L. sanfranciscensis W2 can adapt and act on non-traditional substrates such as chia, hemp, and quinoa flour (total count of lactic acid bacteria were 9.76, 10.05, and 8.56 log10 CFU/g, respectively). The results showed that fermentation time and flour type had a significant influence on non-traditional sourdough properties. Non-traditional sourdough had decreased pH, specific volume, and rate of bread staling and increased bread porosity compared with bread made only with chia, quinoa or hemp seed flour. Application of non-fermented chia and hemp flour increased the firmness and the rate of bread staling, whereas use of non-traditional hemp and quinoa sourdough reduced the rate of bread staling. In many cases, chia, hemp, and quinoa flour increased the acceptability of gluten-free maize/rice bread.
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To explore the effect of commercial Saccharomyces cerevisiae on the quality of traditional “Wanergao” for reasonable consuming guidance, the dominant microbes, physicochemical property, free amino acid content, texture, and sensory properties during fermentation of “Wanergao” were illustrated in this paper. Compared with the samples in the control group, “Wanergao” samples in the two groups that were subjected to S. cerevisiae inoculation had weaker acidity (the pH values dropped from 4.39 ± 0.08 to 4.36 ± 0.07 and 4.36 ± 0.07 within 2 h during fermentation), higher fermenting rate (volume increased from 100 ± 1.31 to 305 ± 4.61 and 316 ± 4.93 mL separately within 3 h), and the dominant lactic acid bacteria and yeast being leukonid and S. cerevisiae. More amylose, ethanol, and free amino acid were detected in “Wanergao” produced with S. cerevisiae inoculation compared with “Wanergao” produced by sourdough. The two kinds of “Wanergao” presented various hardness (2318 ± 112, 2279 ± 103), springiness (0.76 ± 0.03, 0.71 ± 0.03), chewiness (1.43 ± 0.05, 1.41 ± 0.06), and cohesiveness (0.68 ± 0.03, 0.62 ± 0.03) after fermentation. The result of sensory analysis revealed that “Wanergao” in the S. cerevisiae group had higher elasticity, aroma, and restoring force. The experiment demonstrated that “Wanergao” produced by using S. cerevisiae is a kind of fermented rice product with rich fragrance, high amount of nutrients, and strong elasticity.
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Phytic acid, the main phosphate storage component of plant-based diet, is one of the prime causes of micronutrient deficiency in vegetarians due to the formation of non-degradable cation-phytic acid complex in gastrointestinal tract of monogastric animals that are devoid of phytase enzyme. Therefore, the present study was designed to isolate phytase producing probiotic from neonatal feces which may enhance the bioavailability of phosphorous micronutrient. Experimentally, 13 phytase producing lactic acid bacteria (LAB) were isolated from 28 neonatal fecal samples and characterized both phenotypically and for probiotic attributes. Among these, Isolate 5b exhibited potent probiotic potential with significant (p < .01) phytase activity (4.55 U/mL) and was identified phylogenetically using both 16S rRNA and MALDI-TOF MS analysis as Pediococcus acidilactici BNS5B. Interestingly, it was found that phytase from P. acidilactici BNS5B significantly dephytinized phytic acid from modified diet (96.59%) and brown bread (88.89%) after 15 min of phytase treatment at 37°C. Therefore, this provides an opportunity to develop P. acidilactici BNS5B as a probiotic to be used as a supplement in feed/food of monogastric animals and humans. This also provides the rationale for further in vivo studies to use phytase producing probiotic in relation to maintaining and improving health.
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The effect on bread-making quality of the addition of sourdough fermented by Leuconostoc citreum YMC08 strain (YMC08) was evaluated. Two kinds of sourdough were prepared by mixing flour, sterilized water and YMC08 with or without sucrose. The addition of sourdough to bread dough increased not only the specific volume and softness of the bread, but also the amount of organic acids and total free amino acids compared to without sourdough addition. These increases were more pronounced in breads containing sourdough prepared by adding sucrose (LCS) than in those containing sourdough prepared without adding sucrose (LC). The difference between LC and LCS may depend on the increase of gassing power of dough and/or dextran production by YMC08. In addition, the contents of saccharides and acetic acid in LCS significantly decreased and increased, respectively, compared with those in LC. These were caused by sucrose addition at the time of sourdough preparation, which might affect the metabolism of saccharides and organic acids by lactic acid bacteria.
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Cyanogenic glycosides are natural plant toxins that are present in several plants, most of which are consumed by humans. Cyanide is formed following the hydrolysis of cyanogenic glycosides that occur during crushing of the edible plant material either during consumption or during processing of the food crop. Exposure to cyanide from unintentional or intentional consumption of cyanogenic glycosides may lead to acute intoxications, characterized by growth retardation and neurological symptoms resulting from tissue damage in the central nervous system (CNS). Processing methods can detoxify cyanogenic glycosides and reduce the risk of cyanide poisoning. The efficiency of cyanide removal, however, depends on the processing technique employed and the extent of processing. Processing operations such as fermentation, boiling/cooking, and drying, applied to process food‐containing cyanogenic glycosides have been reported to reduce cyanide content to acceptably safe levels. The present review discusses the level of cyanogenic glycosides in specific plant foods, health implications of consuming cyanogenic plants and effect of various processing method on cyanogenic glycosides with updated information gathered from the published reports on cyanogenic glycosides.
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Flax and hemp contain significant quantities of high quality oil in their seeds (rich in omega-3 and omega-6). These essential fatty acids have been shown to reduce inflammation and help prevent some chronic disease (hearh disease and arthritis). As a consequence of this, there is an increasing demand of these healthy oils by food industry. Oil extraction makes available flours which can be considered new sources of protein and fiber. In this study, we evaluate six varieties of each specie (flax and hemp) to characterize the protein component of the seeds. To do this we set up experimental field trials for two consecutive years (2011-2012) in Italy in two different locations of Lombardy region: Treviglio and Cavriana. All the analyses were carried out on the remaining meal after chemical extraction of oil. The protein content in the six genotypes of flaxseed meal (FSM) was, on average 360 g kg-1 dry matter (DM). There were not differences between site and year of cultivation except genotype Valoal. It showed a protein content higher in 2011 (about 360 g kg-1 DM) respect to 2012 (about 340 g kg-1 DM) in both experimental fields. The protein content in hempseed meal (HSM) was, on average 340 g kg-1 DM. Substantial differences were evident between years of cultivation. In 2012, protein concentration was higher (360 g kg-1) respect to first year (340 g kg-1) for all hemp varieties and in the two experimental fields. Amino acid (AA) profile was obtained of the hydrolyzed protein of six genotypes of flax and hemp. The AA content was determined on hydrolyzed protein by HPLC analysis. Flax showed a good content of threonine and histidine (4.7 and 6.0 g 100 g-1protein, respectively) which was higher respect to hemp (3.3 and 2.9 g 100 g-1 protein, respectively). Plant storage proteins are often poor in lysine (cereals) or sulfurated AA (legumes). Hemp protein showed a discrete quantity of lysine (4.2 g 100 g-1 protein) that resulted higher respect to flax (2.8 g 100 g-1 protein) but lower than soybean (6.0 g 100 g-1 protein). Instead, methionine content of flax and hemp (2.6 and 2.4 g 100 g-1 protein, respectively) proteins were significantly higher respect to soybean (1.2 g 100 g-1 protein). Moreover, flax and hemp proteins were extremely rich in arginine (8.0 and 12.0 g 100 g-1 protein, respectively). This is interesting since young mammals have a high dietary requirement for arginine due to its role as a nitrogen carrier in tissue proteins and its key role in gastrointestinal growth and development. We also monitored the presence of some antinutritional compounds in flours as they can reduce the protein digestibility. The concentration of condensed tannins, trypsin inhibitors, and saponins were to acceptable levels. Instead, phytic acid deserve attention being about 5% and 7% dry weight in FSM and HSM, respectively. In conclusion, FSM and HSM could be new rich protein sources with an interesting AA profile rich in arginine and with a good content of sulfurated AA.
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Hempseed meal from three dioecious and three monoecious varieties has been evaluated for content and quality of the protein and for the concentration of antinutritional compounds. Hemp seeds were obtained from plants grown in two experimental fields for two consecutive years (2011-2012). For all the varieties, hempseed meal resulted in a rich source of protein (34% mean content) with an amino acid profile extremely rich in arginine and slightly poor in lysine. Differences between dioecious and monoecious varieties were observed in the content of antinutritional compounds. They were more concentrated in monoecious varieties in comparison with those dioecious. The concentration of phytic acid in hempseed meal deserves attention in both groups, being 63 and 75.4 g • kg −1 of dry matter in dioecious and monocieous varieties, respectively. The results show that, besides the recognized value of hemp oil, also the hempseed cake could find application in animal feed as a substitute of other cakes (soybean, rapeseed). From this point of view, the dioecious varieties showing lower contents of antinutritional compounds with respect to the monoecious varieties would be preferred.
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Camelina sativa is an oilseed crop becoming important in North America and Europe for biodiesel production. The use of Camelina flours in animal diet may be limited by antinutritive compounds. The content of glucosinolates, phytic acid, sinapine and condensed tannins was evaluated in twelve accessions of Camelina sativa. All compounds showed sig-nificant differences among genotypes. Only the concentration of glucosinolates in the flour deserves attention, while the content of phytic acid, sinapine and condensed tannins are to acceptable levels. Camelina showed the presence of three different glucosinolates (GSL1, GSL2 and GSL3) in the flour, with differences among genotypes regarding the relative abundance of each glucosinolate. The content of glucosinolates is inversely correlated with that of sinapine. The glu-cosinolate content in Camelina flour has to be reduced to increase the use of this flour in animal diet, but avoiding al-tering the sinapine content.
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The use of hempseed flours in the animal diets may be limited by the presence of antinutritive compounds. The content of phytic acid, condensed tannins, trypsin inhibitors, cyanogenic glycosides and saponins was evaluated in hempseed meal of three italian varieties (dioecious) and three french varieties (monoecious) of Cannabis sativa L. The analysis of variance showed significant differences among varieties for all the antinutritional compounds. The italian and french hemp groups resulted significantly different in the content of phytic acid, trypsin inhibitors and cyanogenic glyco-sides. The concentration of phytic acid in the hempseed flour deserves attention in both groups, while the content of cya-nogenic glycosides deserves attention just in the french varieties, and condensed tannins, trypsin inhibitors and saponins are instead to acceptable levels. The french varieties presented less phytic acid than those italians (-0.55 g Kg -1 of dry matter). The content of phytic acid in hemp varieties resulted inversely correlated with trypsin inhibitors and cyanogenic glycosides. Since the presence of phytic acid in meal may lead to mineral deficiencies over a long period of administration, the phytic acid contents in hempseed flour should be reduced to increase the safety of these flours, but avoiding altering trypsin inhi-bitor and cyanogenic glycoside contents.
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Soybeans (SB) are recognized as a storehouse of nutrients. This chapter focuses on the composition of minor compounds or phytochemicals. Soybeans contain many bioactive minor components that are lipids, proteins, or carbohydrate in nature or low-molecular weight phenolics or saponins, etc. The chapter discusses these minor components. Although much research has been conducted on isolated components and many health benefits have been demonstrated, the interactions, synergism, or antagonism among various minor compounds and interactions between the minor and major components in soybeans are not yet fully understood. Extracting and concentrating these minor compounds may provide a convenient source for expected beneficial effects; however, the cost associated with the processing may be prohibitive. Increasing the consumption of whole soy foods may allow to gain not only the health, but also the economic benefits of this relatively inexpensive food.
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The purpose of this investigation was to study the effect of grape seed flour (GSF) addition at the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four types of wheat flour differentiated from a quality point of view. The rheological properties of the dough, substituted with GSF from the Aligoté variety, were recorded in the Mixolab device. The substitution has the effect of decreasing the Falling Number index simultaneously with the increase of the substitution level. The effects on the rheological properties are: the decrease of the dough's opposed torque, the increase of the dough's stability, the increase of the gelatinization temperature and the increase of the dough's opposed torque at the starch gelling, obviously improving the rheological properties of the dough, obtained from these flour mixtures. The results demonstrate the potential GSF in development composite flours. This article brings into discussion the changes occurring as a result of the substitution of wheat flour with grape seed flour (GSF) in the rheological characteristics of wheat flour dough. The effects of the substitution level of basic wheat flour with GSF on the rheological properties of dough show that GSF can be an excellent source of food ingredient, which technological functionality is worth observing. This study can contribute to the development of new bread-making products, improving their quality and providing health benefits.