Functional Properties of an Oat-Based Postbiotic Aimed at a Potential Cosmetic Formulation

Lentini, Giulia; Nigro, Federica; Cante, Rosa Colucci; Passannanti, Francesca; Gallo, Marianna; Budelli, Andrea; Nigro, Roberto

doi:10.3390/fermentation8110632

Cited by 2 publications

(1 citation statement)

References 53 publications

(68 reference statements)

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“…Moreover, Lentini et al (2022) studied the lactic fermentation of a 15% oatmeal suspension under pH control at 6.2. They reported a higher lactic acid concentration (approximately 8 g/L) than that found by Gallo et al (2020) after 24 h of fermentation in the same conditions but without controlling pH (around 5.8 g/L).…”

Section: Lactic Acid Fermentationmentioning

confidence: 99%

Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices

Colucci Cante,

Nigro,

Passannanti

et al. 2024

Comp Rev Food Sci Food Safe

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Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short‐chain fatty acids, gamma‐aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut‐health‐enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.

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Section: Lactic Acid Fermentationmentioning

confidence: 99%

Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices

Colucci Cante,

Nigro,

Passannanti

et al. 2024

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

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Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment

et al. 2023

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In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food industries according to the principles on which the circular economy model is based, namely, the recovery, valorisation, and reuse of wastes. This work aimed at exploring the possibility of valorising waters from the blanching process of dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples at different solid concentrations (0.75 °Bx and 1.25 °Bx) were fermented, and, in both cases, a bacterial load of 8 Logs and a lactic acid concentration of approximately 1.3 g/L were reached, despite the lack of nutrients. An unusual pH trend, characterised by an initial decrease and unexpected final rise, was observed during the fermentation of both samples: simultaneously, an increase in protein content was observed, suggesting that the proteolytic action of the microorganism could be responsible for the release of pH-increasing substances. In both cases, a slight increase in total polyphenols (approximately 23.3–33.72%) and flavonoids (approximately 42.3–52%) due to fermentation was observed, with a corresponding improvement in antioxidant capacity (approximately 25.32–37.72%). A significant increase in saponin concentration was determined for the most concentrated blanching water (from 2.87 ± 0.28 to 6.68 ± 0.69 mgOAE/mL), leading to an improvement in foaming properties and an enhanced capacity to produce stable emulsions. The obtained results confirmed the possibility of reducing water consumption from blanching operations, as well as finding valorisation opportunities for this side stream through a safe and inexpensive fermentation treatment.

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Functional Properties of an Oat-Based Postbiotic Aimed at a Potential Cosmetic Formulation

Cited by 2 publications

References 53 publications

Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices

Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices

Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment

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