Applying food enzymes in the kitchen

Collados, Ana; Conversa, Víctor; Fombellida, Marta; Rozas, Silvia; Arboleya, Juan‐Carlos; Román, M San; Perezábad, Laura

doi:10.1016/j.ijgfs.2020.100212

Cited by 18 publications

(5 citation statements)

References 65 publications

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“…For fermentation, seeds were soaked overnight in water at 25 º C followed by cooking (CPK, CPD and PP for 30 min; SB for 1 h). Cooked seeds were inoculated with R. oligosporus suspension (1×10 9 spores/kg) and incubated for 52 h at 34±1 º C. The cooking time and fermentation process were optimized by preliminary trials. Fermented seeds were dried in a tray dryer (Model Td-12, Narang Scientific Works, DL, India) at 45±1 º C for 16-18 h and milled to flour (60 BSS mesh) using domestic mill (Saffron Home Appliances, Ahmedabad, GJ, India).…”

Section: Fermentationmentioning

confidence: 99%

“…R. oligosporus has been utilized for a long time for the fermentation of soybean to produce tempeh, a traditional Indonesian soy product. Recently, substrates like chickpeas, mung beans and kidney beans have been utilized for the preparation of tempeh ( 9 , 10 ). The aim of this study is to elucidate the effect of fermentation on the antioxidants, antinutrients, mineral composition as well as FTIR spectra of chickpea (kabuli and desi), pigeon pea and soybean.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Toor

Kaur

Sahota

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Legumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by Rhizopus oligosporus on nutritional and antinutritional composition of some commonly consumed legumes. Experimental approach. Chickpea (kabuli and desi), pigeon pea, and soybean were fermented with Rhizopus oligosporus (at 34 °C for 52 h), dried at 45 ºC for 16-18 h and milled. Unfermented and fermented flours were evaluated for antioxidant potential, phenolic composition, antinutrients, mineral composition and FTIR spectra. Results and conclusions. Fermentation significantly (p<0.05) enhanced the total phenolic and flavonoid contents, and antioxidant properties (radical scavenging activity, reducing power, ferric reducing antioxidant power and metal chelation) of chickpea kabuli and desi, and soybean. Although fermented pigeon pea exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Additionally, specific phenolics were quantified using HPLC which showed higher concentration of certain compounds such as chlorogenic acid, p-hydroxybenzoic acid, gallic acid and vanillic acid in fermented legumes. Phytic acid in all the fermented legumes reduced (p<0.05), however trypsin inhibition increased (p<0.05). In chickpea kabuli and desi, and pigeon pea, saponins increased (p<0.05) while they decreased in soybean. Tannins enhanced (p<0.05) in chickpea desi, pigeon pea and soybean and reduced (p<0.05) in chickpea kabuli. Furthermore, fermentation enhanced the content as well as estimated bioavailability of minerals. FTIR spectrum of unfermented and fermented legumes showed the presence of several functional groups and modifications in the molecular structure after fermentation. Novelty and scientific contribution. To our knowledge, this is the first study wherein legume (chickpea kabuli and desi, pigeon pea and soybean) fermentation by Rhizopus oligosporus has been assessed for nutritional and antinutritional profile, and FTIR spectra, which concluded that the treatment resulted in an optimal balance of nutrients and antinutrients. The process was established as a potential tool and thus can be proposed in the development of legume based novel functional foods which might help in tackling the concerns of nutritional security.

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Section: Fermentationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Toor

Kaur

Sahota

et al. 2021

Food Technol. Biotechnol. (Online)

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“…Proteases and their biotechnological applications are well studied, and there are excellent recent reviews on this topic (Collados et al., 2020; dos Santos Aguilar & Sato, 2018; Gurumallesh, Alagu, Ramakrishnan, & Muthusamy, 2019; Li, Yi, Marek, & Iverson, 2013; Sharma, Kumar, Panwar, & Kumar, 2017; Tavano, 2013; Tavano, Berenguer‐Murcia, Secundo, & Fernandez‐Lafuente, 2018). However, the same attention has not been given to CEPs (see Table 1).…”

Section: Introductionmentioning

confidence: 99%

Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications

et al. 2020

Comp Rev Food Sci Food Safe

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Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and important biochemical roles. Among these, the cell‐envelope proteinases (CEPs) are one of the most widely studied and most exploited for biotechnological applications. CEPs are important players in the proteolytic system of LAB, because they are required by LAB to degrade proteins in the growth media into peptides and/or amino acids required for the nitrogen nutrition of LAB. The most important area of application of CEPs is therefore in protein hydrolysis, especially in dairy products. Also, the physical location of CEPs (i.e., being cell‐envelope anchored) allows for relatively easy downstream processing (e.g., extraction) of CEPs. This review describes the biochemical features and organization of CEPs and how this fits them for the purpose of protein hydrolysis. It begins with a focus on the genetic organization and expression of CEPs. The catalytic behavior and cleavage specificities of CEPs from various LAB are also discussed. Following this, the extraction and purification of most CEPs reported to date is described. The industrial applications of CEPs in food technology, health promotion, as well as in the growing area of water purification are discussed. Techniques for improving the production and catalytic efficiency of CEPs are also given an important place in this review.

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“…The carbohydrate content in the raw material provides a potential energy source for yeasts during the alcoholic fermentation process. In addition, enzymes can be applied to generate more available glucose in the fermentation medium (COLLADOS et al, 2020).…”

Section: Physicochemical Parameters: Mangaba Pulpmentioning

confidence: 99%

Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

Siqueira

Silva

et al. 2021

Cienc. Rural

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The objective of this study was to produce vinegar from mangaba pulp using semi-solid alcoholic fermentation combined with the enzymatic activity of pectinase and to investigate the chemical composition and sensory characteristics of the final product. was evaluated for volatile acidity and the reduced dry extract was evaluated for ashes, alcohol content, sulfates, pH, total phenolic compounds, total carotenoids, color parameters, yield, productivity, and sensory analysis. Average and standard deviation was used for descriptive statistics. Principal component analysis (PCA) was applied to all variables except total carotenoid content. Physicochemical characterization of the raw and alcoholically fermented pulp was also carried out. The main results showed that, in the vinegar, the reduced dry extract, volatile acidity, pH, and ashes were 44.3±1.5 (g/L), 4.4±0.1 (% w/v), 3.1±0.0, and 3.0±0.41 (g/L), respectively. The total phenolic compound content and total carotenoid content for the mangaba vinegar were 19.2±8.20. mg/100 g and 2.6±0.6. mg/100 g, respectively. The conversion yield from ethanol to acetic acid was 90%. PCA showed that pH and volatile acidity had a strong influence on the product, and there was a strong positive correlation between color and aroma. The final product met all legal requirements, showing that it is possible to produce mangaba vinegar with antioxidant potential for consumers. In the sensory evaluation, it was favored by the tasters, demonstrating potential economic value in the Cerrado fruit.

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Applying food enzymes in the kitchen

Cited by 18 publications

References 65 publications

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus

Cell‐envelope proteinases from lactic acid bacteria: Biochemical features and biotechnological applications

Elaboration of mangaba vinegar by semi-solid fermentation combined with enzymatic activity: chemical characterization and sensory evaluation

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