Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

Abstract

SummaryIn this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidifi cation and proteolytic activity. Strain no. C8, identifi ed as Lactobacillus plantarum C8, was selected and used as start er to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 μg per kg of dough respectively), and antioxidant activities, which increased by approx. 33-40 % compared to unfermented chia fl our dough. In addition, total phenolic content increased 25 % and its composition was strongly modifi ed aft er 24 h of fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.5 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.6 mg/g). The use of fermented chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared to the white bread. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant properties of wheat bread. In addition, this work has shown, for the fi rst time, that lactic acid bacterium is able to ferment chia dough, improving its overall characteristics.

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

“…The results showed that the probiotic could grow and metabolize these pseudocereals and after 21 days of storage at 5 • C, the probiotic levels were higher than 6 Log CFU/mL, and thus over the limit required for probiotic food, except for the beverage with whole buckwheat flour. Another study reported that chia can be fermented by L. plantarum C8, and that after 24 h of fermentation, its overall characteristics were improved, such as the phenolic compound concentration and antioxidant activity [65]. Therefore, this pseudocereal could be a good matrix for the development of probiotic beverages.…”

Use of a waste product from the pressing of chia seed oil in wheat and gluten‐free bread processing

“…Chia seeds have been used in bakery products (Bustos et al, 2017;Costantini et al, 2014;Farrera-Rebollo et al, 2012;Huerta, Alves, Silva, da Kubota, & Rosa, 2016), but there is no information available about the use of a by-product of chia oil extraction. The aim of this study was to investigate the effects of the addition of chia waste on the quality of wheat and gluten-free breads and to compare the effects of adding the waste with the effects of adding whole seeds.…”

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

“…Original chia sourdough starter culture is developed by a selection of autochthonous LAB strains with affiliation to the species L. plantarum. Chemical analysis of chia sourdough showed high antioxidant effectiveness, and total phenolic compounds increased with 25% after 24 h of fermentation by L. plantarum [51].…”

“…They are usually found in milk and dairy products but can be isolated from plant or animal sources-leaves, fruits, roots, faeces and compost [19]. They widely participate in cereal fermented products [6][7][8]17,18,22], as well as in spontaneously fermented amaranth, quinoa and chia sourdoughs [48][49][50][51][52].…”