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Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains

March 2024
World Journal of Microbiology and Biotechnology 40(4)

DOI:10.1007/s11274-024-03943-x

Authors:

Cláudia Moreira Santa Catharina Weis

Londrina State University

Giovanna Camile Vaz Gonçalves

Federal University of Fronteira Sul

Show all 16 authorsHide

This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 2³. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.

Identification of yeasts present in water kefir grains grown in water-soluble quinoa vegetable extract substrate

…

Identification of bacteria present in water kefir grains grown in water-soluble quinoa vegetable extract substrate

…

Purchase intention analysis for samples F1F and F8F

…

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RESEARCH

World Journal of Microbiology and Biotechnology (2024) 40:118

https://doi.org/10.1007/s11274-024-03943-x

Introduction

A change in the dietary prole of consumers is observed

concerning the growing trend towards plant-based diets.

This is consistent with the increase in vegan people or peo-

ple who have a food allergy that restricts milk intake (Diniz

et al. 2020; Mosso et al. 2020; Väkeväinen et al. 2020).

The increased consumption of plant-based foods may also

be associated with physiological factors such as lactose

intolerance or allergies to milk proteins (α-lactalbumin,

β-lactoglobulin, and casein) (Sharma et al. 2001; Vanga and

Raghavan 2018).

The vegan market has been consequently increasing its

space, where global sales in 2019 reached around 55 billion

dollars, 25 times more than in 2015, and in 2023, there is

a prospect of getting more than 60 billion dollars (Statisca

Helen Treichel

helentreichel@gmail.com

1 Federal University of Fronteira Sul – Campus Laranjeiras

do Sul, Food Science and Technology, BR 158, km 405,

Laranjeiras do Sul, PR, Brazil

2 Laboratory of Microbiology and Bioprocesses,

Environmental Science and Technology, Federal University

of Fronteira Sul, RS 135, km 72, Erechim, RS

99700-000, Brazil

3 Department of Biosciences, Universidade Federal de São

Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias,

Santos, SP 11015-020, Brazil

4 Nutrition and Food Service Research Center, Universidade

Federal de São Paulo (UNIFESP), Silva Jardim Street, 136,

Vila Mathias, Santos, São Paulo, SP 11015-020, Brazil

5 Department of Chemical Engineering, Universidade Federal

de São Paulo (UNIFESP), Campus Diadema, Diadema,

São Paulo 09972-270, Brazil

Abstract

This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water

ker grains. The eect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were

evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the

grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore,

for the nal stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composi-

tion, microbiological composition of the ker culture, analysis of organic compounds, sensory analysis, and enzymatic and

microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products,

one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorgan-

isms in ker and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp.

yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal

digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formu-

lations. In the enzymatic prole, there was a reduction in all enzymes analyzed for both formulations, except for amylase in

F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product

appears to be a viable alternative with nutritional and technological advantages for serving a specic market niche.

Keywords Formulations · Pseudocereal · Enzymes · Simulated digestion · Probiotics

Received: 16 October 2023 / Accepted: 26 February 2024 / Published online: 2 March 2024

Study and characterization of a product based on a vegetable extract

of quinoa fermented with water ker grains

Flavia LeticiaSanches1· Cláudia Moreira Santa CatharinaWeis1· Giovanna Camile VazGonçalves1·

Gessica SuianyAndrade1· Luan Gabriel TechiDiniz1· Aline FrumiCamargo2· SimoneKubeneck2·

Gabriel HenriqueKlein2· Larissa CapelettiRomani2· Vitoria DassolerLongo2· MonizeBürck3,4· LucianoTormen1·

Anna Rafaela CavalcanteBraga3,4,5· Catia Tavares Dos PassosFrancisco1· HelenTreichel1,2·

Larissa CanhadasBertan1

1 3

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Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains

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