Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

Pontonio, Erica; Dingeo, Cinzia; Cagno, Raffaella Di; Blandino, Massimo; Gobbetti, Marco; Rizzello, Carlo Giuseppe

doi:10.1016/j.ijfoodmicro.2019.108384

Cited by 44 publications

(19 citation statements)

References 51 publications

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“…Fermentation of faba bean flour by a strain of Lactiplantibacillus plantarum VTT E-133328 can improve the in vitro digestibility of its protein, especially the content of essential amino acids and free amino acids ( Coda et al, 2015 ). For the by-products of pigmented wheat varieties, hull-less barley and emmer, after lactic acid bacteria fermentation combined with xylanase treatment, the protein digestibility in vitro can be as high as 87%, and the product has high free radical scavenging activity and high concentration of peptides and free amino acids ( Pontonio et al, 2020 ). Lactic acid bacteria can decompose the protein in food to produce a variety of small molecule peptides or free amino acids.…”

Section: Degradation Of Macromoleculesmentioning

confidence: 99%

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang

et al. 2021

Front. Bioeng. Biotechnol.

365

256

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Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

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Section: Degradation Of Macromoleculesmentioning

confidence: 99%

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang

et al. 2021

Front. Bioeng. Biotechnol.

365

256

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“…Soya by-products (Jiang et al, 2019;Mukherjee et al, 2019;Orts et al, 2019;Taddia et al, 2019) were mostly subjected to solid-state fermentation at 30-47 • C using Aspergillus niger and Bacillus species or yeasts employing lower temperatures (20-28 • C) (Papadaki et al, 2019;Chua and Liu, 2020). Barley bran and brewing waste (Amorim et al, 2019;Marson et al, 2019;Outeiriño et al, 2019;Paz et al, 2019;Pejin et al, 2019;Pontonio et al, 2020) was mostly inoculated with Aspergillus, Trichoderma, and LAB species. Rice bran and husk fermentations (Alexandri et al, 2019;Jirasatid et al, 2019;Montipó et al, 2019;Postemsky et al, 2019;Saman et al, 2019) carried out at pH 6.0-6.9 were mainly aimed at lactic acid production compared to other substrates.…”

Section: Reaction Conditions According To the Substratementioning

confidence: 99%

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

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There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

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“…cellulose, hemicellulose and lignin), proteins and antioxidant compounds (e.g. phenols, anthocyanins and carotenoids) 47, 100, 101 . Because of their nutritional potential, the consumption of wholegrain cereals as well as the enrichment of breads with various edible seeds are increasingly being demanded due to the health benefits associated with their use, even if large amounts of fibres are known to negatively modify dough and bread properties, production processes and staling‐related phenomena 3, 26, 27, 102–104 .…”

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

“…published an interesting review about the impact of wheat bran on breadmaking, the bran properties possibly involved and the various technological strategies to counteract the detrimental effects of wheat bran on breadmaking 105 . Furthermore, among the large body of studies focused on the individuation of the best operating conditions to improve both nutritional and functional features of high‐fibre breads, an interesting paper was recently published by Pontonio and co‐workers 101 . This study investigated the combined use of selected LAB and cell‐wall‐degrading enzymes (xylanase) to improve the nutritional profile of bran obtained by various milling by‐products.…”

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

et al. 2020

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As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post‐baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long‐life bread or gluten‐free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry

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Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

Cited by 44 publications

References 51 publications

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

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