Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

Abstract

The consumers' demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of its nutritional properties. Moreover, it is an optimal substrate for growing and production of improved amounts of antifungal compounds by Lactobacillus plantarum CRL 778. The aim of this work was to optimize a lactic ferment for packaged breads with improved nutritional value and prolonged shelf life by applying a statistical experimental design model. The addition of 30 % quinoa to the wheat semiliquid ferment (QWF) could highly improve the amino acids release (4.3 g/L) during fermentation. Moreover, this quinoa proportion was sufficient to obtain the same concentration of the antifungal compounds, phenyllactic and hydroxiphenyllactic acids (PLA and OH-PLA) as with 100 % quinoa (ca. 36 and 51 mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71 mg/L), HO-PLA (ca. 75 mg/L), and lactate (27 g/L) with a p value <0.005. The synergic effects of higher antifungal compounds production, acid release, and pH decrease allowed lowering the amount (about 50 %) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life.

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

“…L. amylovorus increased two days the shelf-life of gluten-free breads, when compared to the use of a non-antifungal strain and a chemically acidified bread [19]. About an 80% preservation effect was reported when 20% quinoa sourdough fermented with L. plantarum was used as a replacement in white bread formulations, and 20% higher than breads formulated only with 20% quinoa flour replacement [51]. In our study, the use of P. pentosaceous QB17 as single starter culture for the quinoa sourdough preparation increased the bread shelf-life by 3 days, in comparison with the control (only 3 days mold free), 2 days for the bread formulated with 20% germinated quinoa flour replacement, and 1 day for the bread formulated with 20% replacement quinoa flour.…”

Quinoa bitterness: causes and solutions for improving product acceptability

“…Sourdough fermentation is a biotechnological process that transforms complex molecules into simpler ones through the enzymatic activity of microorganisms, such as yeasts and lactic acid bacteria. The positive effects of grain fermentation include the degradation of anti‐nutritional compounds, such as phytates, and the formation of bioactive and/or antifungal compounds . Moreover, sourdough fermentation improves the sensory quality of products, due to the production of organic acids and the development of new aromatic compounds .…”

Antimicrobial Activity of Quinoa Protein Hydrolysate against Streptococcus pyogenes and Escherichia coli

“…Wheat, rice, and similar cereals can be replaced by quinoa for children, those who sufer from diabetes, celiac, and also those with special diets. Moreover, due to the fact that quinoa is rich in protein, magnesium, fber, phosphorus, vitamin B 2 , potassium and mineral (e.g., iron) contents and contains essential amino acids lysine and methionine, it can provide the body with complete protein and alleviate malnutrition [10,21,[26][27][28][29][30]. Quinoa protein has been successfully used in antimicrobial edible coatings as a bio-preservative in food product packages [31,32].…”