Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage

Abstract

The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with C. vulgaris and L. rhamnosus, and 8.71 log10 CFU/mL in beverage with C. vulgaris and L. fermentum. Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods.

Innovative Fermented Soy Drink with the Sea Buckthorn Syrup and the Probiotics Co-Culture of Lactobacillus Paracasei ssp. Paracasei (L. Casei® 431) and Bifidobacterium Animalis ssp. Lactis (Bb-12®)

“…Regarding the concentration of sea buckthorn syrup and fermentation temperature, the drink with a concentration of 20% was more effective than the drink with a concentration of 5%. The results obtained in this study agree with previous studies [67][68][69].…”

Effect of Macro and Microalgae Addition on Nutritional, Physicochemical, Sensorial, and Functional Properties of a Vegetable Cream

“…On the other hand, the antioxidant activity is attributed to the presence of various chemical compounds, including chlorophyll derivatives, terpenoids, and carotenoids. Previous studies with Cv have demonstrated the antioxidant effects of the microalgae [ 60 , 61 ] and those included in foods [ 62 , 63 ], however, CvG, having lower chlorophyll content due to a mutation, could decrease the antioxidant effect of CV-AN provided by macroalgae with phlorotannin [ 17 , 18 ].…”

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

“…Radical scavenging activity and phenolic content as well as minerals (calcium an iron) improved after fermentation. C. vulgaris and soy extract fermented using Lactobacillus fermentum and Lactobacillus rhamnosus resulted in improved polyphenol content and dietary antioxidant capacity compared to fermented soy extract [78]. Fermentation mitigated plant protein allergens resulted in the loss of the IgE-binding ability of epitopes [9,79].…”