Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

Abstract

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants were prepared, namely with LAB + PC and LAB + PC + GC. After fermentation for 24 h at room temperature, the samples were stored for 14 days at 12 °C and maturated for 14 days at 6 °C. Changes in microbial population, polyphenolics, flavonoids, radical scavenging capacity were evaluated. Additionally, textural changes, pH, acidity, levels of proteins, free amino acids, reducing sugars, oil content and its oxidative stability were determined. Results showed that LAB as well as fungi were capable of growing well in the FOC without any supplementation and the products were characterized by a high antioxidant potential (high polyphenolics and flavonoids contents as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide (O2−) and hydroxyl (·OH) radicals scavenging activity). This study has demonstrated that bioactivity as well as the physicochemical properties depend on the starter culture used. Due to functional and biochemical characteristics conferred to the obtained Camembert-analogues, the use of P. camemberti and G. candidum showed a potential for industrial application. There is a potential for these products to be used where non-dairy alternatives are desired.

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds

“…Although flavones are found in higher quantities, many of the isoflavones present in lupin species get more importance because of their nonsteroidal phytoestrogenic activity in mammals [ 32 , 49 ]. The effect of fermentation on the TPC and TFC (attributed to delinking of some phenolic compounds that were bounded to proteins and cell wall carbohydrates) and antioxidant activity of plant matrices has been reported in numerous studies [ 11 , 12 , 14 , 25 ]. It is of particular importance, because phenolic compounds need to be in a soluble form to enter the human blood circulation system and bring about their antioxidant properties [ 45 ].…”

“…Similarly, peanut milk kefir extract displayed stronger antioxidant properties than peanut milk alone, suggesting a fermentation impact of kefir grain on peanut milk’s efficacy [ 6 ]. Generally, the increase of antioxidant activity of the fermented products is linked with microbial activity, production and liberation of certain bioactive compounds which demonstrate reducing power and react with free radicals to stabilize and terminate radical chain reactions [ 11 , 14 ]. Presence of excessive free radicals in a biological system can lead to the process of DNA (deoxyribonucleic acid) damage and hence can cause serious diseases [ 53 ].…”

“…Additionally, proteins play a significant role in textural characteristics formation due to proteins gelation properties. In this context, the changes in the texture and viscosity of the samples can be also explained by the constant breakdown of the proteins bonds as a result of proteolysis and formation of TFAAL [ 14 , 37 ].…”

“…Finally, 0.25 mL of 0.1% ferric chloride solution was added to complete the assay. The absorbance was determined at 700 nm which represented the reducing power [ 14 ].…”

“…Recently, milk consumption has been declining, and consumer demand for cow’s milk alternatives increased as a result of the increase in the diagnosis of lactose intolerance, allergies, and cholesterol issues [ 10 , 11 , 12 , 13 ]. Furthermore, the ongoing trend of vegetarianism, with an increasing number of vegan/vegetarian consumers, has established a massive worldwide importance of non-dairy plant-based dairy substitutes [ 10 , 14 , 15 , 16 ]. Not wishing to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet and contribute to a good health.…”