Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan

Nascimento, Marília Gimenez; Souza, Hâmara Milaneze de; Delani, Tieles Carina de Oliveira; Crozatti, Thamara Thaiane da Silva; Marcolino, Vanessa Aparecida; Ruiz, Suelen Pereira; Sampaio, A.R.; Miyoshi, Juliana Harumi; Matioli, Graciette

doi:10.1590/fst.22922

Cited by 2 publications

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“…An interesting possibility is to use succinoglycan as a fat substitute in ice cream and mayonnaise. Recently, research has shown that succinoglycan in the form of oligosaccharides was incorporated into fermented soy and rice-based beverages, bringing food alternatives to groups of individuals who have dietary restrictions (Nascimento et al, 2022). Due to the potential applicability of exopolysaccharides (Moyib et al, 2019), especially succinoglycan, in recent years several renewable carbon sources have been investigated for the production of bacterial biopolymers, aiming to produce biomaterials with lower environmental impact, higher performance, better applicability and lower production cost (Andhare et al, 2017b;Moosavi-Nasab et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

et al. 2023

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In this study, succinoglycan was produced from whey and its rheological and structural characteristics were elucidated. Eight culture media were prepared with different ions for bioconversion of whey into succinoglycan. The formulation composed of deproteinized whey, monobasic potassium phosphate and magnesium sulfate allowed the production of 13.7 ± 0.43 g/L of succinoglycan. The apparent molar mass of succinoglycan was estimated to be 9.033 × 10 5 g/mol and the polydispersity index was 1.044, representing the homogeneity of the sample. Monosaccharide composition of glucose and galactose for the succinoglycan produced was 6.6:1.0. The 1 H RMN analysis revealed the non-saccharide substituent content of 1.2%, 3.0% and 8.1% for acetyl, succinate and pyruvate, respectively. The rheological results showed that the apparent viscosity of the succinoglycan solutions was directly proportional to the concentration, and the solution showed pseudoplastic behavior. Dynamic frequency sweep tests identified that a concentration of 2.0% of succinoglycan is required for formation of the gel system. Temperature influenced the viscoelastic behavior of succinoglycan and revealed the melting point and reversibility of the gel. Whey was shown to be a promising carbon source for the production of succinoglycan with thickening potential and viscosity modifier.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

et al. 2023

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Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

et al. 2023

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Rice, tiger nut and carob are Mediterranean products suitable for developing new foods, such as fermented beverages, due to their nutritional properties. These crops have a high carbohydrate content, are gluten and lactose-free and have a low allergenicity index. The development of fermented beverages from these crops can contribute to the Sustainable Development Goals by promoting human health and sustainable production and consumption. A narrative review of the nutritional value and potential functional activity of fermented beverages made from these crops was carried out. This literature review of existing studies on fermented and non-fermented beverages highlights their composition, production methodology, and health benefits. Fermented beverages made from these crops are high in fiber, essential fatty acids, vitamins (group B), and minerals. Fermentation increases the bioaccessibility of these nutrients while decreasing possible anti-nutritional factors. These fermented beverages offer several health benefits due to their antioxidant effects, modulating the intestinal microbiota and reducing the incidence of chronic degenerative diseases such as metabolic syndrome. Therefore, fermented rice, tiger nut and carob beverages can improve the Spanish diet by offering improved nutritional value and beneficial health effects. Additionally, these local crops promote sustainability, making them an appropriate choice for developing new fermented beverages.

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Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan

Cited by 2 publications

References 36 publications

Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey

Exploring the Potential of Rice, Tiger Nut and Carob for the Development of Fermented Beverages in Spain: A Comprehensive Review on the Production Methodologies Worldwide

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