Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Battistini, Carolina; Gullón, Beatriz; Ichimura, Erica Sayuri; Gomes, Ana; Ribeiro, Eliana Paula; Kunigk, Leo; Moreira, J. U. V.; Jurkiewicz, Cynthia

doi:10.1016/j.bjm.2017.08.006

Cited by 78 publications

(43 citation statements)

References 35 publications

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“…Similarly, increases in lactic acid concentrations in synbiotic vegetable soy beverages between the 1st and 28th day of storage were reported by Battistini et al. ().…”

Section: Resultssupporting

confidence: 71%

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Vieira

Bíscola

Albuquerque

et al. 2019

Journal of Food Science

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Ten probiotic cultures were screened for the ability to hydrolyze soy proteins and bile salt deconjugation (BSD) to select one lactobacilli and one bifidobacteria strain to produce fermented soy beverages (FSBs) containing acerola byproduct (ABP). Next, the effect of the strains and the ABP on the technological and sensory characteristics of these beverages was evaluated during refrigerated storage for up to 28 days. None of the tested strains presented any proteolytic activity against soy proteins. Among the probiotic strains, the best BSD activities were observed for Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46, which were further employed, individually or combined, to produce FSB supplemented or not with ABP, using Streptococcus thermophilus TH-4 as a starter, and the effect of these strains and ABP on the technological and sensory acceptability of FSB was evaluated. The probiotic strains did not influence FBS texture parameters, but ABP increased firmness in the ready product. BB-46 increased acidity, therefore decreasing acceptance, whereas the presence of LA-5 and/or ABP increased acceptance, even though the appearance was negatively affected by ABP after 21 days of storage. Thus, the presence of LA-5 and ABP contributed for the sensory acceptance of the FSBs without affecting their technological features.Practical Application: Lactobacillus acidophilus LA-5, Bifidobacterium longum BB-46, and/or acerola byproduct (ABP) were applied in the production of fermented soy beverages (FSBs). Principal components analysis was used to evaluate the formulations of the 2 3 factorial design and the sensory attributes and the effect of storage independently and covariance was the matrix type used for mapping purposes. LA-5 and ABP contributed for the sensory acceptance of FSB, without affecting their technological features, and could be used by food processing companies after scaling up, also reducing the environmental impact by decreasing discarding byproducts, which are sources of bioactive compounds.

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“…Similarly, increases in lactic acid concentrations in synbiotic vegetable soy beverages between the 1st and 28th day of storage were reported by Battistini et al. ().…”

Section: Resultssupporting

confidence: 71%

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Vieira

Bíscola

Albuquerque

et al. 2019

Journal of Food Science

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“…Cheng, Thompson, & Brittin, 1990;Peng & Guo, 2015;Wang, Kraidej, & Hesseltine, 1974). Fermentation also lowers the content of the oligosaccharides, namely verbascose, stachyose and raffinose, which cause flatulence (Battistini et al, 2018;Gote, Umalkar, Khan, & Khire, 2004;Kaczmarska, Chandra-Hioe, Zabaras, Frank, & Arcot, 2017). Fermented soymilk is easily digestible and has antioxidant properties that prevent cancer (Jooyandeh, 2011;Takagi, Kano, & Kaga, 2015;Telang, Joshi, Sutar, & Thorat, 2010;Vij et al, 2011;Ziaei & Halaby, 2017).…”

Section: Introductionmentioning

confidence: 99%

The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

Niyibituronsa¹,

Onyango²,

Gaidashova³

et al. 2019

JFR

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Soymilk is a good source of proteins and health-promoting isoflavones, but it contains oligosaccharides that cause flatulence. Fermenting it with probiotic bacteria may reduce the oligosaccharides and enhance its health benefits.The present study determined the growth of different lactic acid bacteria (LAB) in soymilk obtained from soybean varieties grown in Rwanda and the effect of fermentation on oligosaccharides that cause flatulence (stachyose, raffinose and verbascose), and antioxidant activity of fermented soybean milk. After fermentation at 30°C for 24 hours, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactococcus cremoris and Lactobacillus casei attained around 8 log CFU/ml, which is sufficient for probiotic effects. However, only L. reuteri, L. brevis and L. plantarum caused sufficient drop in pH and increase in viscosity characteristic of a good fermented product. Soymilk from different soybean varieties did not show significant differences in the growth of these three LAB.These LAB reduced content of oligosaccharides and total polyphenols, but increased antioxidant activity in soymilk, which translate into health benefits of fermented soybean products.

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“…Furthermore, soybeans contain vitamins, minerals and bioactive molecules. These include isoflavones (daidzein and genistein) and phenolic molecules with estrogenic activity, which are considered the major factor responsible for the health effects of soy products (Battistini et al 2018;El-Shemy 2011).…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Moretto

Tonolo

Folda

et al. 2021

Food Prod Process and Nutr

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Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this work, a commercial formulation of soy and oat-based beverages were comparatively evaluated. During the 12 months of shelf life and two following months, their phenolic content, antioxidant capacity, lipid peroxidation, protein carbonyl formation and protein breakdown were assessed. Total phenolic content and antioxidant capacity of soy and oat-based beverages were maintained during the entire period of 14 months. Both beverages did not show any increase in spontaneous lipid peroxidation beyond the basal level, however, due to the different content of unsaturated fats, when lipid peroxidation was stimulated, soy exhibited a major peroxidizability with respect to oat beverage. Oxidative alteration of proteins, estimated as carbonyl group formation, presented no increase with respect to the basal levels both in soy and oat beverages for all 14 months. Finally, soy proteins showed a gradual increase of proteolytic activity up until half of the shelf life, while oat did not show significant changes in protein fragmentation. In conclusion, both soy and oat beverages resulted oxidatively stable throughout their storage. We suggest that phytochemicals might guarantee the oxidative stability of the product, possibly in combination with antioxidant bioactive peptides, which already have well-known benefits on human health. Graphical abstract

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Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Cited by 78 publications

References 35 publications

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages

The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

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