Vita Lele

Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid‐state fermentation with Pediococcus pentosaceus strains

The influence of different factors (submerged and/or solid‐state fermentation, pediococci strain, lupine variety and protein isolation process) on the protein digestibility, total phenolic compounds (TPC) content and radical scavenging activity of Lupinus luteus and angustifolius wholemeal and protein isolates was evaluated. As safety factor, biogenic amines (Bas) formation was analysed. The Pediococcus pentosaceus strains No. 8, No. 9 and No. 10 are suitable starters for lupine wholemeal fermentation and both applied processes (fermentation and protein isolation) increase protein digestibility (by 10%). Higher TPC content in fermented wholemeal can be obtained, compare to isolates. In SMF isolates by 58.3%, 68.2%, 95.6%, 76.6%, lower content of phenylethylamine, putrescine, cadaverine and histamine, respectively was found. The highest protein digestibility and the lowest BAs content using submerged fermentation with pediococcus No. 8 in lupine variety Vilnius protein isolates can be obtained and this technology for high‐quality lupine proteins preparation can be recommended.

Lupinus angustifolius L. lactofermentation and protein isolation: effects on phenolic compounds and genistein, antioxidant properties, trypsin inhibitor activity, and protein digestibility

In some European countries, lupin seeds are not used efficiently enough, due to a lack of processing technologies for the preparation of attractive higher-value products; fermentation could be a promising process to increase the value of lupin seeds and their protein isolates. In this study, the influence of a range of factors—seeds of Lupinus angustifolius L. hybrid line (HL) Nos. 1700, 1701, 1800, and 1072, solid state and submerged fermentation methods (FMs) with different Pediococcus pentosaceus strains (05–8, 05–9, and 05–10), and the use of a protein isolation (PI) process—on the total content of phenolic compounds (TPC) and isoflavones, antioxidant properties, trypsin inhibitor activity (TIA), and protein digestibility (PD) of lupin wholemeal and protein isolates was evaluated. In addition, changes in the SDS-PAGE profiles of fermented lupin protein isolates were analysed. The selected Pediococcus strains were found to be suitable starters for the fermentation of lupin seeds. The protein content in isolates ranged from 80.43 to 89.08% on a dry weight basis and was significantly influenced by FM (pu2009=u20090.0001). The most common protein fractions in isolates ranged in molecular weight from 15 to 167xa0kDa. The PD of lupin wholemeal samples was on average 3.13% higher than that of protein isolates. The genistein content of lupin samples showed a significant correlation with PI and HL (pu2009=u20090.002 and pu2009=u20090.0001, respectively), and a lower genistein content was observed in lupin protein isolates. Fermentation can provide a basis for the development of higher-value products, but the technological parameters should be selected by taking into account that some technological steps (PI) can reduce the amount of genistein.

Development and characterization of the gummy–supplements, enriched with probiotics and prebiotics

ABSTRACT The aim of this study was to develop gummy–supplements (G-S) based on probiotics (Lactobacillus plantarum LUHS135 and L. paracasei LUHS244), prebiotics (psyllium husk), and apple pomace as an pectin source, and to evaluate viable lactic acid bacteria (LAB) count, total phenolic compounds (TPC) content, antioxidant activity, colour coordinates, texture parameters, and overall acceptability of the developed G-S. Antimicrobial properties of the used LAB strains against Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Enterococcus faecalis, and Streptococcus mutans were investigated. Higher lightness, yellowness, and acceptability of the G-S with gelatin were found. G-S with agar showed harder texture, and agar/gelatin selection has a significant influence on TPC content in G-S. The antioxidant activity of G-S was depended on the strain of LAB and the use of psyllium husk. LUHS244 inhibited all the tested pathogenic strains. The developed G-S formula simply allowed to produce higher value products.

Sea Buckthorn (Hippophae rhamnoides L.) and Quince (Cydonia oblonga L.) Juices and Their By-Products as Ingredients Showing Antimicrobial and Antioxidant Properties for Chewing Candy: Nutraceutical Formulations

Sustainable and environmentally friendly approaches to the production of health foods have become very popular. The concept of this study was to develop chewing candy (CC)—nutraceutical formulations based on sea buckthorn (Hippophae rhamnoides L.) and quince (Cydonia oblonga L.) juice and juice by-products (BuJ, QuJ, BuBP, and QuBP, resp.), as ingredients showing antimicrobial properties against Klebsiella pneumoniae, Salmonella enterica, Pseudomonas aeruginosa, Acinetobacter baumannii, Proteus mirabilis, methicillin-resistant Staphylococcus aureus (MRSA), Enterococcus faecalis, E. faecium, and Bacillus cereus. Two texture-forming agents (agar and gelatin) were tested for CC formulation. BuJ, QuJ, BuBP, and QuBP showed antimicrobial activity against all the pathogens tested, and the largest inhibition zones against Bacillus and Proteus mirabilis were observed for BuJ and QuJ, respectively. Agar and/or gelatin selection has a significant influence on CC texture ( ), and interactions of agar and/or gelatin selectionu2009×u2009juice or juice by-products and sea buckthorn or quinceu2009×u2009juice or juice by-products were also significant ( ). The best acceptability was shown for CC prepared with agar and BuBP (131.7) and with gelatin and QuJ (132.0). The addition of BuJ, QuJ, BuBP, and QuBP increases the antioxidant activity of CC by five times. Finally, not just juice, but also juice by-products, have great potential as desirable antimicrobial ingredients for the food industry.

The effects of ultrasonication, fermentation with Lactobacillus sp., and dehydration on the chemical composition and microbial contamination of bovine colostrum

The aim of this study was to evaluate the influence of ultrasonication, fermentation with Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244, and different methods of dehydration on the chemical composition of bovine colostrum (BC), including the fatty acid and free amino acid profile and the content of micro- and macroelements. In addition, we analyzed the changes in lactic acid bacteria count, microbial contamination (aerobic mesophilic spore-forming bacteria, enterobacteria including Escherichia coli, and fungi/yeasts), the abundance of biogenic amines, and the concentration of nucleotide monophosphates. Significant effects of different treatments on the free amino acid profile were established, and an increase of lysine concentration by 1.2 to 95.9% was observed in treated BC. All of the treatments reduced the concentration of cadaverine, histamine, and tyramine in BC. The concentrations of macro- and microelements in BC followed the following order Ca > Na > K > Mg and Zn > Fe > Sr > Ba > Mn > Cu > Al > Se > Mo > Cr > Ni > Sn > Co > Pb > Cd. By combining the fermentation with Lactobacillus plantarum strain LUHS135 and vacuum drying, it was possible to increase the abundance of nucleotide monophosphates by more than 100%. All of the treatments reduced the microbial contamination of BC. Thus, the combination of ultrasonication, fermentation, and dehydration can be used for improving the properties and safety of BC.

Agar-immobilized basil–lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese

Goat milk cheeses have become popular recently; however, many consumers do not choose these products because they have specific sensory properties that are not acceptable to all consumers and the shelf life of the cheese is short. The concept of this work was to increase overall acceptability and shelf life of unripened goat milk cheese by using Ocimum basilicum and lactic acid bacteria (Lactobacillus plantarum LUHS135, Lactobacillus paracasei LUHS244, Pediococcus pentosaceus LUHS100, Pediococcus acidilactici LUHS29, and Lactobacillus brevis LUHS140) bioproducts (basil-LAB) immobilized in agar. A basil-LAB bioproduct could be a promising multifunctional ingredient for cheese manufacturing because it has a low pH, high LAB count, and high total phenolic compound content (after fermentation pH decreased by 25.4%, LAB count averaged 7.2 log10 cfu/g, and total phenolic compound content increased by 30.9%). Use of different LAB in the preparation of basil-LAB bioproducts had a significant influence on cheese pH and hardness, and compared with cheese samples prepared with nonfermented basil, cheese samples prepared with basil-LAB bioproducts had, on average, higher pH (by 2.6%) and lower hardness (by 36.0%), similar to the control cheese (without basil). Overall acceptability of cheese was significantly influenced by the basil-LAB bioproduct immobilization process; in all cases, cheese samples prepared with fermented and immobilized basil-LAB bioproduct had better acceptability (5 points). After 120 h of storage, cheese samples prepared with basil-LAB bioproducts fermented with LUHS135, LUHS244 and LUHS140, no enterobacteria were found, and we detected strong negative and moderate negative correlations, respectively, of LAB count with enterobacteria count and yeast/mold count (r = -0.7939 and r = -0.4495, respectively). Finally, immobilization increased LAB viability in fresh goat milk cheese, which led to a reduction in enterobacteria and mold/yeast contamination during storage and an increase in overall acceptability compared with nonimmobilized basil-LAB. Therefore, basil-LAB bioproducts fermented with LUHS135, LUHS244, and LUHS140 strains can be recommended for preparing fresh goat milk cheese with extended shelf life and high acceptability.

Nutraceuticals in gummy candies form prepared from lacto‐fermented lupine protein concentrates, as high‐quality protein source, incorporated with Citrus paradise L. essential oil and xylitol

1 Lithuanian University of Health Sciences, Tilzes g. 18, Kaunas LT-47181, Lithuania 2 University of Latvia, Jelgavas iela 1, Riga LV-1004, Latvia 3 Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga LV-1076, Latvia 4 Institute of Food Hygiene, Universit€at Leipzig, An den Tierkliniken 1, Leipzig 04103, Germany 5 Kaunas University of Technology, Radvilenu pl. 19, Kaunas LT-50254, Lithuania