Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

Rocchetti, Gabriele; Miragoli, Francesco; Zacconi, C.; Lucini, Luigi; Rebecchi, Annalisa

doi:10.1016/j.foodres.2018.10.073

Cited by 52 publications

(31 citation statements)

References 28 publications

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“…An increase in total phenolic content has been observed in quinoa and buckwheat fermented with P. pentosaceus and Lactobacillus paracasei [57], in wheat germ, barley, rye, and buckwheat treated by fermentation with Lb. rhamnosus and S. cerevisiae [58], and in whole grain barley and oat groats fermented by LAB [80].…”

Section: Resultsmentioning

confidence: 99%

“…rhamnosus and S. cerevisiae [58], and in whole grain barley and oat groats fermented by LAB [80]. In detail, Rocchetti et al [57] and Đorđević et al [58] observed that for some raw materials the choice of the fermenting agent can modulate the content of antioxidant compounds. When quinoa is fermented with Lb.…”

Section: Resultsmentioning

confidence: 99%

“…When quinoa is fermented with Lb. paracasei , the antioxidant activity is higher than when fermented by P. pentosaceus , in contrast to buckwheat whose fermentation with the aforesaid strains showed no difference [57]. Lorusso et al [59] showed that the use of quinoa fermented with Lb.…”

Section: Resultsmentioning

confidence: 99%

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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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“…In a commercial sample available on the USA market, a low TPC value (1.37 mg GAE 100 g −1 dm) was found by Balakrishnan et al [42]. As regards quinoa samples available on the Italian market, Laus et al observed a TPC of 1.8 µmol GAE g −1 dm [43], while Rocchetti et al found that the TPC was 67.7 mg GAE 100 g −1 dm ( Table 2) [44]. They also determined the phenolic profile by UHPLC-MS and observed that phenolic acids were the most abundant, followed by flavanols.…”

Section: Quantitation Of Phenolic Compounds By Spectrophotometric Assaysmentioning

confidence: 96%

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Melini¹,

Melini²

2021

Foods

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Quinoa (Chenopodium quinoa Willd.) has recently received increasing interest from both scientists and consumers due to its suitability in gluten-free diets, its sustainability, and its claimed superfood qualities. The aim of this paper is to systematically review up-to-date studies on quinoa functional components and anti-nutritional factors, in order to define a baseline for food scientists approaching the investigation of quinoa phytochemicals and providing evidence for the identification of healthier sustainable foods. State of the art evaluations of phytochemical contents in quinoa seeds were obtained. It emerged that phenolic compounds are the most investigated functional components, and spectrophotometric methods have been mostly applied, despite the fact that they do not provide information about single components. Saponins are the most studied among anti-nutritional factors. Betalains, tannins, and phytoecdysteroids have been poorly explored. Information on factors affecting the phytochemical content at harvesting, such as quinoa ecotypes, crop geographical location and growing conditions, are not always available. A comprehensive characterization, encompassing several classes of functional components and anti-nutritional factors, is mainly available for quinoa varieties from South America. However, defining a standard of quality for quinoa seeds is still challenging and requires a harmonization of the analytical approaches, among others.

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“…In many countries, buckwheat is used for gruels, porridges and pancake cooking. However, due to their poor palatability, many buckwheat products are made with sourdough, containing P. pentosaceus, E. faecalis, W. cibaria [175], L. plantarum, L. salivarius, L. rhamnosus [176,177] and L. paracasei [178]. Amaranth seeds participate in the manufacturing of iron-fortified bread [179].…”

Section: Lab Pseudocereals Fermentation For the Development Of Foods mentioning

confidence: 99%

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Petrova

Petrov

2020

Nutrients

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Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

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Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

Cited by 52 publications

References 28 publications

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

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