Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Abstract

Apple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fermentation led to the highest increases of total and insoluble dietary fibers (DF). Raw-, CA- and Fermented-ABP, at 5 and 10% (w w–1 of flour), were the ingredients for making fortified wheat breads. Addition of ABP and mainly fermentation enhanced dough water absorption and stability, and markedly increased the content of DF. Fortification mainly with 5% of Fermented-ABP did not interfere with bread rheology and color. As shown by profiling volatile compounds, Fermented-ABP imparted agreeable and specific sensory attributes, also appreciated by sensory analysis, and decreased bread hydrolysis index, and delayed mold contamination and firming. Fermented-ABP were suitable ingredients to fortify wheat bread formula, which agreed with bio-economy and environmental sustainability concepts.

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

“…In this context, it is relevant to revalorize apple pomace as a nutritive supplement/ingredient for the production of enriched/fortified foods [ 89 ]. Apple byproducts have been successfully recycled through lactic acid fermentation to produce a fermented ingredient suitable to fortify wheat bread [ 90 ]. Dough water absorption and bread stability markedly increased without any interference on bread rheology and color.…”

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

“…However, a significant influence of the by-products on the b ∗ and L ∗ coordinates of the doughs was not established. Changes in the texture of the wheat dough, supplemented with plant drink preparation by-products, could be related to the higher content of fat, non-gluten proteins, and dietary fibers in AP, OP, and CP, which have an impact on gluten dilution and increased water absorption ( Sudha et al, 2012 ; Cantatore et al, 2019 ). When fermented additives are used, wheat dough may become softer and less elastic due to proteolysis and microbial hydrolysis of starch ( Aplevicz et al, 2013 ).…”

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

“…Thus, specific compounds produced through these processes are largely dependent on the raw material and the particular fungal species used. For instance, vegetable wastes are a rich source of nondigestible fibers and oligosaccharides which can confer improved technological (Cantatore et al, 2019), nutritional (Chebaibi et al, 2019), and functional properties when included in food preparations. Fungal fermentation of agri-food waste has been frequently used to produce prebiotic substrates, capable of beneficially modulating gut microbial populations (Gibson et al, 2011).…”

“…In this sense, fermentations of soya by-products using B. subtilis (Ruan et al, 2020) and combination of B. coagulans and L. johnsonii (Mukherjee et al, 2019) were performed at prolonged times (>140 h) and high initial pH (6.7-7.0). These processes where differentiated from applications using both Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19 to increase fiber content (+40%) in apple residues (Cantatore et al, 2019) that exhibited low initial pH (4.0), high substrate concentrations and shorter fermentation times (48 h).…”