Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented beverage

Valorization of Dairy By-Products, Sweet Whey, and Acid Whey, in the Production of Fermented Black Carrot Juice: A Comparative Study of the Phytochemical, Physicochemical, Microbiological, and Sensorial Aspects

The aims of this study were to improve the functional and nutritional properties of fermented black carrot juice by using sweet and acid whey in the production of fermented black carrot juice, to transform whey into a value-added product and to determine the effect of whey addition on the fermentation process. Whey was utilized as a water substitute in the formulation of the beverage prior to fermentation, and five distinct formulations were developed based on the type and proportion of whey (0% whey (control sample), 25% acid whey, 100% acid whey, 25% sweet whey, 100% sweet whey). Microbiological, sensorial, phytochemical, and physicochemical analyses were performed on samples taken during fermentation and on samples fermented and then resting. The addition of whey into the formulation resulted in an increase in acidity and turbidity of the beverage, with lower anthocyanin content observed in samples containing whey compared to the control throughout the fermentation process. The samples containing 100% whey exhibited lower a*, b*, h, and C* values and lower amounts of individual anthocyanins. The microbial load in these samples was high in the early stages of fermentation and reached a minimum towards the end of fermentation. The incorporation of whey led to an acceleration in the fermentation process, an enhancement in the microbiological characteristics of the beverage, and a substantial variation in phenolic compounds through the formation of a reversible protein complex. The resting process provided significant increases in color, anthocyanins, and gentisic and chlorogenic acids of whey-containing samples. The results showed that it is possible to produce whey-based functional fermented black carrot juice that is close to the control sample in terms of sensory and phytochemical properties and better than the control sample in terms of lactic acid bacteria count. It is recommended that both sweet and acid whey be utilized at a ratio of 25% in the production of fermented black carrot juice and to rest at 4 °C before consumption.

The evaluation of black carrot, green cabbage, grape, and apple juices as substrates for the production of functional water kefir-like beverages

Water kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit-vegetable juice-based beverages fermented with WK grains in order to produce novel, non-dairy, probiotic water kefir-like beverages (W-KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC-KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding-3-glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC-KLB was the most favorable sample, while GC-KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W-KLB with high added value and functional properties.

Assessment of Genomic and Metabolic Characteristics of Cholesterol-Reducing and GABA Producer Limosilactobacillus fermentum AGA52 Isolated from Lactic Acid Fermented Shalgam Based on "In Silico" and "In Vitro" Approaches

This study aimed to characterize the genomic and metabolic properties of a novel Lb. fermentum strain AGA52 which was isolated from a lactic acid fermented beverage called "shalgam." The genome size of AGA52 was 2,001,184 bp, which is predicted to carry 2024 genes, including 50 tRNAs, 3 rRNAs, 3 ncRNAs, 15 CRISPR repeats, 14 CRISPR spacers, and 1 CRISPR array. The genome has a GC content of 51.82% including 95 predicted pseudogenes, 56 complete or partial transposases, and 2 intact prophages. The similarity of the clusters of orthologous groups (COG) was analyzed by comparison with the other Lb. fermentum strains. The detected resistome on the genome of AGA52 was found to be intrinsic originated. Besides, it has been determined that AGA52 has an obligate heterofermentative carbohydrate metabolism due to the absence of the 1-phosphofructokinase (pfK) enzyme. Furthermore, the strain is found to have a better antioxidant capacity and to be tolerant to gastrointestinal simulated conditions. It was also observed that the AGA52 has antimicrobial activity against Yersinia enterocolitica ATCC9610, Bacillus cereus ATCC33019, Salmonella enterica sv. Typhimurium, Escherichia coli O157:h7 ATCC43897, Listeria monocytogenes ATCC7644, Klebsiella pneumoniae ATCC13883, and Proteus vulgaris ATCC8427. Additionally, AGA52 exhibited 42.74 ± 4.82% adherence to HT29 cells. Cholesterol assimilation (33.9 ± 0.005%) and GABA production capacities were also confirmed by "in silico" and "in vitro." Overall, the investigation of genomic and metabolic features of the AGA52 revealed that is a potential psychobiotic and probiotic dietary supplement candidate and can bring functional benefits to the host.

Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita

Pueraria lobata and coix seeds have complementary nutritional profiles, and their nutritional value can be enhanced through biotransformation. Agrocybe aegerita (A. aegerita) is a highly nutritious mushroom with a rich enzyme content. This study investigated the flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage (PCFB) by A. aegerita. Sixty volatile compounds were detected by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. Compared to unfermented PCFB, fermentation with A. aegerita enhanced its physicochemical properties, with the contents of essential amino acids, γ-Aminobutyric acid, and soluble proteins increasing from 16.81%, 2.64 mg/100 mL, and 49.40% to 21.06%, 4.20 mg/100 mL, and 53.08%, respectively. Two efficient shelf-life prediction models of PCFB were established with the Arrhenius model using pH and sensory evaluation as indexes. These findings demonstrate that PCFB is a novel, high-quality beverage and provide a foundation for potential industrial production of PCFB using A. aegerita.

Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More

Silages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the low viability of microorganisms in the gastrointestinal tract, their probiotic potential was confirmed. The modification of microbiota diversity caused by these food products has numerous implications. Most of them are connected to changes in the production of metabolites by bacteria, such as butyrate. Moreover, intake of fermented vegetables and legumes influences epigenetic changes, which lead to inhibition of lipogenesis and decreased appetite. Lifestyle diseases' feature is increased inflammation; thus, foods with high antioxidant potential are recommended. Silages are characterized by having a higher bioavailable antioxidants content than fresh samples. That is due to fermentative microorganisms that produce the enzyme β-glucosidase, which releases these compounds from conjugated bonds with antinutrients. However, fermented vegetables and legumes are rich in salt or salt substitutes, such as potassium chloride. However, until today, silages intake has not been connected to the prevalence of hypertension or kidney failure.

Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review

Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.