Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa

Enhancing iron and zinc bioavailability in maize (Zea mays) through phytate reduction: the impact of fermentation alone and in combination with soaking and germination

Introduction

Phytates are nutrient-binding compounds found mainly in cereals and legumes, which may significantly contribute to micronutrient malnutrition in regions where phytate-rich cereals, such as maize, are staple food.

Objectives

This study investigated how maize fermentation, both alone and in combination with soaking and germination, can reduce phytate levels and enhance the estimated bioavailability of iron and zinc.

Methods

We evaluated various fermentation methods, including spontaneous fermentation; fermentation with starter cultures, either Lactiplantibacillus plantarum 299v® (Lp299) or yogurt containing viable Lacticaseibacillus casei; and fermentation with Lp299 of soaked and germinated maize. The outcome variables included changes in pH and lactic acid content during fermentation, and measurements of phytate levels (spectrophotometry), minerals (Atomic absorption) and protein (protein analyzer) in maize samples before and after treatments.

Results

Fermentation with Lp299 of soaked and germinated maize grains yielded a phytate reduction of up to 85.6% decreasing from 9.58 ± 0.05 g·kg-1 in raw maize to 1.39 ± 0.09 g·kg-1 after processing. Fermentation of raw maize flour using Lp299 or yogurt resulted in a similar phytate reduction of 65.3% (3.35 ± 0.26 g·kg-1) and 68.7% (3.02 ± 0.01 g·kg-1) respectively. Spontaneous fermentation yielded a phytate reduction of 51.8% (4.65 ± 0.40 g·kg-1). This reduction in phytate content enhanced the estimated bioavailability of iron and zinc, particularly in the soaking-germination-fermentation combination, where the Phytate:Zinc molar ratio (Phy:Zn) dropped from 40.76 to 7.77, representing 81% reduction from the raw maize. The Phytate:Iron molar ratio (Phy:Fe) dropped from 41.42 to 6.24 indicating an 85% reduction. Additionally, fermentation led to a significant increase (p = 0.001) in protein content in maize flour after fermentation, ranging from 7.3 to 10.3% after the various fermentation treatments. There was not significant difference in the protein increase when compared the fermentation types.

Conclusion

Lactic acid fermentation of soaked and germinated maize grains, emerged as the most promising process to enhance the bioavailability of essential minerals. This approach could help alleviate mineral deficiencies in populations dependent on maize-based diets. The findings underscore the potential of fermentation to be applied at the household level, which may bring up an alternative for programs and policies focused on reducing micronutrient deficiencies and improving food security in developing regions.

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour

Introduction

Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive option for sustainable and nutritious plant-based alternatives.

Objectives

To investigate the impact of dehulling, germination, and fermentation on the bioactive (polyphenol content and antioxidant capacity) and functional characteristics (water absorption index, water solubility index, water and oil binding capacity, emulsifying properties and gelation concentration) of grey pea flour. Additionally, protein content and pasting properties (temperature, peak viscosity, trough viscosity, breakdown, final viscosity, and setback) were measured.

Methods

Dehulling was performed using a runner disk sheller. Germination was carried out for 24 and 48 h at ambient temperature, and fermentation was conducted for 8 h at 43°C using a starter culture.

Results

The results indicate that dehulling did not significantly affect functional properties and gelling capacity (p = 0.297 for oil absorption capacity, p = 0.5 for emulsion activity, and p = 0.607 for emulsion stability), but it resulted in a notable decrease in total polyphenol content (TPC) and antioxidant capacity (TAC). Conversely, 48 h of germination increased TAC measured by two methods: FRAP (19%) and DPPH (30%). This process increased through viscosity by 1.2-fold, while it did not significantly affect the water absorption index (WAI), water solubility index (WSI), or the emulsifying properties of grey pea flour. Fermentation significantly improved TPC (p < 0.001 for whole grey peas and p = 0.004 for dehulled grey peas), with a TPC increase of up to 67% in fermented dehulled pea flour. TAC measured by both methods, showed significant increases, ranging from 35 to 104%. However, fermentation reduced emulsifying and pasting properties, as indicated by the peak, through and final viscosity, which may be desirable only for certain food products. Further, germination and fermentation showed significant increases in protein content, by 4 and 8%, respectively.

Conclusion

Fermented grey pea flour exhibited enhanced bioactive characteristics, while 48-h germination positively impacted pasting properties. Overall, these processes led to changes in both the bioactive and functional properties of grey pea flour, creating opportunities for the use of these flours in a wide array of food products.

Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with Lactiplantibacillus plantarum 299v®. During fermentation, pH and lactic acid formation were monitored every three hours until pH was below 4.6. The quinoa phenolic profile was quantified via LC-UV-MS. Total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were determined via spectrophotometric methods. The findings showed that fermentation resulted in a significant increase (p < 0.001) in TPC from 4.68 to 7.78 mgGAE·100 g-1 for the white quinoa and from 5.04 to 8.06 mgGAE·100 g-1 for the red quinoa variety. Gallic acid was the most abundant phenolic acid detected in unfermented quinoa samples (averaging 229.5 μg·g-1). Fermented white quinoa showed an 18-fold increase in epicatechin, while catechin was found only in fermented red quinoa (59.19 μg·g-1). Fermentation showed a significantly positive impact on the iron-reducing antioxidant capacity (FRAP) of quinoa (p < 0.05). Red quinoa had a higher FRAP antioxidant capacity than the white variety; a similar trend was observed with the DPPH assay. There was a significant correlation (r > 0.9, p < 0.05) between TPC and antioxidant capacity. In conclusion, short-time lactic fermentation effectively increased phenolic content and antioxidant capacity in both quinoa varieties. Overall, red quinoa showed higher polyphenol content and antioxidant capacity compared to the white variety.

Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives

The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.

Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity

The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24-h fermentation (4-h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24-h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended.

Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage

One of the challenges of the food industry is detecting the potential of novel non-dairy food matrices to deliver probiotic bacteria to humans as cholesterol-free products, suitable for people with lactose intolerance and sensitivity to dairy proteins. In this study, the possibility of adding sprouted quinoa milk (SQM) at 0%, 50%, and 100% levels in probiotic non-dairy dessert containing native Lactobacillus plantarum isolated from camel milk was investigated. Physicochemical, functional, microbiological, color, texture, and organoleptic characteristics of probiotic dessert samples were evaluated during 1, 7, and 14 days of storage at 4°C. According to the results, fat, protein, carbohydrates, and ash increased significantly during germination (p < .05). With boosting the SQM levels in the probiotic desserts, the number of soluble solids increased, and the syneresis decreased significantly (p < .05). The simultaneous increase in SQM levels and time caused an increase in acidity and decreased the moisture content of the samples. As the storage time increased, the intensity of the syneresis also decreased. The brightness index in all samples containing SQM was lower than in the control sample. During storage, the viable cell number of Lactobacillus plantarum in all samples decreased significantly. However, they were above the minimum required for FDA recommendation (6 log CFU g-1), varying from 4.6 × 108 CFU/mL to 4.3 × 107 CFU/mL for 50% SQM treatment. It was concluded that probiotic desserts containing SQM up to 50% could be properly presented in the market as gluten-free and functional food products.

An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing

Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties. Recent studies have indicated that the diverse utilization and final product quality of this pseudo-grain are closely related to the processing technologies used, which can result in variations in nutritional profiles and health benefits. This review comprehensively summarizes the nutritional properties, processing technologies, and potential health benefits of quinoa, suggesting that quinoa plays a promising role in enhancing the nutrition of processed food. In particular, the effects of different processing technologies on the nutritional profile and health benefits of quinoa are highlighted, which can provide a foundation for the updating and upgrading of the quinoa processing industry. It further discusses the present quinoa-based food products containing quinoa as partial or whole substitute for traditional grains.

Yield, phenology and triterpene saponins in Colombian quinoa

Exploring yield, phenology and their relationship with secondary metabolites in seeds provides a fundamental analysis that expands knowledge on the nutritional quality of seeds and the effect on productive potential. This knowledge is fundamental when improving or selecting nutritionally important crops, including Chenopodium quinoa Willd, which has excellent nutritional properties and contributes to global food security. This species contains saponins, a metabolite that imparts a bitter taste and can be highly toxic to consumers in large quantities. Therefore, the identification and selection of genotypes according to their saponin contents and outstanding agronomic characteristics are fundamental objectives for the genetic improvement programs of these species. Therefore, the objective of this research was to evaluate the characteristics of the grain, the phenology and the saponin content of 30 C. quinoa accessions with an aim to select or relate genotypes according to their yield and grain quality. The accessions were sown using randomized complete blocks (RCB) with nine repetitions for each material. Seven FAO-defined descriptors were evaluated to characterize the grain and physiological maturity. Saponin was extracted using microwave, and the quantification was done with high-performance liquid chromatography (HPLC) which a UV-VIS detector at 277 nm wavelength. The accessions were classified according to their phenology: semi-late (56.7%), late (36.7%), and semi-early (3.3%). The total triterpene saponin content varied from 0.018 to 0.537%. The multivariate and cluster analyses formed groups of accessions with good yields (&gt;62.02 g of seeds per plant) and desirable grain morphological characteristics. The more suitable accessions for the production of saponins are Quinoa semiamarga (0.537%), Quinoa peruana (0.412%) and Amarilla de maranganí (0.305%). Quinoa real and Quinoa primavera are more suitable for food products, which can be used as parents in future quinoa genetic improvement programs in Colombia.

Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea

The fermented tea beverage Kombucha is obtained through a series of biochemical and enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It contains organic acids, vitamins, amino acids, and biologically active compounds, notably polyphenols, derived mainly from tea. Kombucha exhibits a range of health-promoting properties, including antioxidant or detoxifying effects. This fermented beverage is traditionally brewed with black tea, but other types of tea are used increasingly, which may have significant implications in terms of chemical composition and health-promoting effects. In this preliminary study, we investigated the content of micronutrients (manganese (Mn), copper (Cu), iron (Fe), chromium (Cr) and zinc (Zn)) by the ICP-OES method in Kombucha prepared with black, red, green and white tea at different time points of fermentation (1, 7, 14 days). It should be noted that the composition of separate ingredients such as tea, leaven or sugar has not been studied. Kombucha had the highest content of zinc-0.36 mg/L to 2.08 mg/L, which accounts for between 3% and 26% of the RDA (Recommended Dietary Allowance) for adults, and the smallest amounts of chromium (0.03 mg/L to 0.09 mg/L), which however represents as much as between 75% and 232% of the RDA. It has been demonstrated that the type of tea as well as the day of fermentation have a significant effect on the concentrations of selected minerals. Kombucha can therefore supplement micronutrients in the human diet.

The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health

Celiac disease or gluten-dependent enteropathy is a chronic autoimmune pathology triggered by dietary gluten in genetic predisposed individuals, mediated by transglutaminase 2 IgA autoantibodies and associated with a deteriorating immune and inflammatory response. This leads to intestinal villous atrophy, impairing the intestinal mucosa structure and function of secretion, digestion, and absorption. The result is macro- and micronutrient deficiency, including fat soluble vitamins and minerals, and a consequent nutritional status depletion. A lifelong gluten-free diet is the only available treatment for celiac patients in order to assure normal intestinal mucosa and remission of gastrointestinal symptoms. However, a gluten-free diet can itself cause other nutritional deficiencies due to its restrictive nature regarding gluten-containing cereals. A group of gluten-free cereals, known as pseudocereals, is increasingly recognized as valuable options for gluten-free diets due to their high nutritional value. Amaranth, quinoa, millet, and buckwheat are examples of gluten-free nutrient-dense grains that can be used as alternatives to the conventional gluten-containing grains and improve the variety and nutritional quality of the celiac diet. Current work reviews the nutritional pitfalls of a gluten-free diet and analyses how pseudocereals can contribute to revert those deficiencies and optimize the nutritional value of this mandatory diet for the celiac population.

In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota

It has been shown that whole grains and dietary fiber are important for their fermentation characteristics in the large intestine, drawing more and more attention to quinoa and quinoa polysaccharides. In this study, we evaluated the prebiotic effect of quinoa seeds and quinoa polysaccharides after human simulated digestion. The modulatory effect of the quinoa and quinoa polysaccharides (QPs) on the gut microbiota was evaluated by the in vitro fermentation using human fecal microbiota. The yield of polysaccharides extraction was 15.45%. The digestibility of the cooked and uncooked quinoa after simulation of human digestion was 69.04% and 64.09%, respectively. The effect on the microbiota composition and their metabolic products was determined by the assessment of pH, short-chain fatty acids (SCFAs), and changes in the bacterial population. After 24 hr anaerobic incubation, the total SCFAs of cooked, uncooked quinoa, and quinoa polysaccharides were 82.99, 77.11, and 82.73 mM, respectively with a pH decrease. At the phylum, genus, and class level, it has been found that the quinoa substrates enhance the growth of certain beneficial bacteria such as Prevotella and Bacteroides. Quinoa polysaccharides can be considered prebiotic due to their ability to increase Bifidobacterium and Collinsella. Principal component analysis (PCA) showed that there was a distinct modulating effect on the fecal microbiota which represents different distribution. Our research suggests that quinoa and quinoa polysaccharides have a prebiotic potential due to their association with the positive shifts in microbiota composition and short-chain fatty acids production, which highlights the importance of further studies around this topic.

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.

Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by Bacillus amyloliquefaciens 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by Bacillus amyloliquefaciens 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.

Differentiation between wild and artificial cultivated Stephaniae tetrandrae radix using chromatographic and flow-injection mass spectrometric fingerprints with the aid of principal component analysis

High-performance liquid chromatographic (HPLC) and flow-injection mass spectrometric (FIMS) fingerprinting profiles were used to differentiate between wild and artificial cultivated Stephaniae tetrandrae Radix samples. HPLC and FIMS fingerprints of 15 wild S. tetrandrae Radix samples and 12 artificial cultivated S. tetrandrae Radix samples were obtained and analyzed with the aid of principal component analysis (PCA). PCA of the fingerprints showed that the chemical differences between wild and artificial cultivated S. tetrandrae Radix samples could be differentiated by either HPLC or FIMS fingerprints. The HPLC fingerprints provided more chemical information but required longer analytical time compared with FIMS fingerprints. This study indicated that the wild samples contained higher concentrations of almost all of the major compounds than the cultivated samples. Three characteristic compounds which were responsible for the differences between the samples were tentatively identified with the aid of MS data. Furthermore, these three compounds, tetrandrine (TET), fangchinoline (FAN), and cyclanoline (CYC), were quantified. The HPLC and FIMS fingerprints combined with PCA could be used for quality assessment of wild and artificial cultivated S. tetrandrae Radix samples.

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.