Optimization of fermentation conditions of synbiotic legume‐based beverages and study of their antimicrobial and proteolytic activity

Abstract

The objective of the present work is to optimize fermentation conditions for a set of three legume-based synbiotic beverages made from green mung and red kidney beans, namely GMB (100% mung bean); RKB (100% kidney bean); and KB (7:3, kidney bean: mung bean) to attain desirable quality attributes. Face-centered composite design (FCCD) was applied using fermentation time and temperature as independent variables. The responses, namely, pH, protein digestibility (PD), and total viable count (TVC) of probiotic Lacticaseibacillus casei ATCC 335, were optimized using response surface methodology (RSM) followed by numerical optimization. The optimization was based on maximizing the desirability, which connected the responses and importance. The experimental and predicted values were similar, and the model was valid for all beverages with R 2 > 0.9. The optimized condition suggested that fermentation at 20 • C for 18 h in the case of KB and GMB and 21 h for RKB would lead to desired pH (6.0-6.5), maximum PD (> 60%), and highest TVC (> 8 log CFU/ml). A significant reduction in antinutritional factors (ANFs), namely, tannin (20-44%), saponin (43-52%), and phytate (43-46%) from an initial value of around 0.30, 0.40, and 0.50 mg/L respectively, for all the beverages at optimized fermentation conditions was observed. Similarly, a slight loss of < 3.5% in total phenol content (TPC) was seen. Additionally, good proteolytic and antibacterial activity was observed, with KB being the best. Hence, all developed legumebased synbiotic beverages exhibit desirable goals when subjected to optimized fermentation conditions and enhanced functionality.

Effect of temperature and packaging materials on the shelf-life stability and in vitro properties of microencapsulated and spray-dried synbiotic legume-based instant beverage powder

“…For its preparation, the synbiotic kidney-mung bean based beverage 28 fermented using 1% v/v probiotic Lacticaseibacillus casei (>8 log CFU mL −1 ) was added with 2% GA and homogenized at 1500 rpm for 5 min. The mixture was then dried in a laboratory spray dryer (Spray Mate 2011CC, JISL, India) having a counter-current flow system and an atomizer of 0.7 mm internal diameter.…”

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

“…Chaturvedi and Chakraborty [119] used probiotic Lactobacillus casei for the fermentation treatment of red KBs to produce a beverage product; the non-nutritional components of phytic acid, tannins and saponins in KBs were reduced by 29%, 58% and 28%, respectively. Subsequently, Chaturvedi and Chakraborty [120] switched to probiotic Lacticaseibacillus casei ATCC 335 and fermented red KBs for the production of beverage products and the fermentation reduced phytic acid, tannins and saponins in the KBs by 53%, 46% and 44%, respectively. The reduction in the content of non-nutritional components after the fermentation treatment can effectively reduce the occurrence of digestive disorders such as bloating and flatulence.…”

Research progress on the fibrinolytic enzymes produced from traditional fermented foods

“…Optimization of fermentation conditions is the key factor for the high production of fibrinolytic enzymes from microorganisms in solid-state or liquid-state fermentation. Over the past years, the strains obtained by researchers have varied and different nutritional requirements (Chaturvedi & Chakraborty, 2022;Lan et al, 2020).…”

“…Optimization of fermentation conditions is the key factor for the high production of fibrinolytic enzymes from microorganisms in solid‐state or liquid‐state fermentation. Over the past years, the strains obtained by researchers have varied and different nutritional requirements (Chaturvedi & Chakraborty, 2022 ; Lan et al, 2020 ). Therefore, it is necessary to optimize the fermentation process for each bacterium to obtain a strain with high production and activity of fibrinolytic enzymes.…”