Emerging Technologies and Their Mechanism of Action on Fermentation

Marszałek, Krystian; Woźniak, Łukasz; Wiktor, Artur; Szczepańska, Justyna; Skąpska, Sylwia; Witrowa‐Rajchert, Dorota; Saraiva, Jorge A.; Lorenzo, José M.; Barba, Francisco J.

doi:10.1002/9781119505822.ch4

Cited by 3 publications

(4 citation statements)

References 117 publications

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“…In the study by In the literature, pigments such as carotenoids and betalains are mentioned to be sensitive to low pH values. However, betalains show higher stability at low pH compared to carotenoids [4,37,49]. In the presented research, differentiation between lactic acid bacteria strains used on pigment behavior was observed.…”

Section: Pigment Behavior During Fermentationmentioning

confidence: 66%

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

et al. 2023

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Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain or carotenoids), color and LAB count were measured. The results showed that the LAB strains used were capable of fermenting the analyzed juices. It was proven that Lactiplantibacillus plantarum was the better strain for fermentation of vegetable juice. This might have been influenced by the fermentation temperature and the duration time. The highest number of lactic acid bacteria was observed for carrot juice fermented with L. brevis on the 4th day (9.41 log CFU/mL), while for L. plantarum the highest numbers were observed on the 5th–6th day (8.9–9.1 log CFU/mL). For beetroot and its mixture with carrot juices, higher results were observed on the 5th day for L. plantarum (9.0 and 8.3 log CFU/mL, respectively). In most variants of this process, fermentation can be completed after 4–5 days. During the fermentation of carrot and mixed juice slow degradation of carotenoids was observed, while in mixed juice an increase of red pigment (betanin) was observed. In beetroot juices huge degradation was observed for fermentation with L. brevis, while the second bacteria kept the same level of red pigment almost until the last day, while yellow decreased from the 3rd day. It can be concluded that the mixed juice was most stable according to the bacteria count and the pigment content. In our opinion, L. plantarum was better for the fermentation of juices than L. brevis. However, in future tests the time of fermentation can be shortened to 5 days and other LAB strains can be tested.

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Section: Pigment Behavior During Fermentationmentioning

confidence: 66%

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

et al. 2023

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“…In addition, pheophytin A was detected in yellow bell peppers, while pheophytin B and chlorophylls A and B were detected in green ones ( Table 3 ). Only in green bell peppers did chlorophylls transform into pheophytin after fermentation, which is related to changes in the pH of the brine pH [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

“…LAB play an important role in this process because they produce lactic acid, which is the main product in fermentation. LAB sugar metabolism is a common feature that connects it to the appropriate microorganisms, but it is also the fact that they are Gram-positive and catalase-negative [ 1 , 5 , 6 ]. In a domestic setting, the most common fermentation is spontaneous fermentation using autochthonous microflora, i.e., those associated with a particular vegetable.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

et al. 2022

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Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way.

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“…All experiments were left for 10 days. The pH in the jars after 10 days was 3.5 and was stable, which means that the fermentation process had ended [34,35]. After obtaining a stable pH level, the fermentation process was stopped by placing jars into the refrigerator for at least 12 h. All experiments were performed in duplicate.…”

Section: Fermentation Processmentioning

confidence: 99%

Sustainable Production and Characteristics of Dried Fermented Vegetables

et al. 2022

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The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top of this, surpluses unused in the vegetable harvest can become a potential source of “green waste”. The use of fermentation and freeze-drying can result in a valuable, sustainable product that can solve the problems of spoiled vegetables and the need for refrigerated storage. Therefore, this study aimed to obtain sustainable dried fermented vegetables and to compare their selected physical and structural properties. Beetroot, carrot, and red pepper were selected for this purpose. These vegetables were subjected to a spontaneous lactic fermentation process. After the process, the vegetables were freeze-dried, and their structure and selected properties (color, dry weight, and the number of lactic acid bacteria) were determined. Fermented vegetables were found to differ from their raw sources in structure and color, the main discrepancies being shown by the b* factor (yellow-blue). Root vegetables had smaller pores of structure in the freeze-dried samples than red peppers. The freeze-drying process did not affect the number of bacteria. It can be concluded that both the fermentation and the freeze-drying processes affected the structure of the selected vegetables. All tested vegetables can be fermented and freeze-dried without major changes in color and microbiological properties and can be used as a potential source of lactic acid bacteria and health-promoting pigments, e.g., in the form of chips. In addition, their shelf life is extended.

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Emerging Technologies and Their Mechanism of Action on Fermentation

Cited by 3 publications

References 117 publications

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

Sustainable Production and Characteristics of Dried Fermented Vegetables

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