Soybean extruded by‐products as substrate for obtaining food ingredients containing probiotics

Abstract

Extruded expeller meal (EEM) was widely used for feed production, but few exploited it as a food ingredient. Solid-state fermentation (SSF) was applied for obtaining food ingredients (FI) based on EEM containing Lacticaseibacillus casei. The FI were characterised physicochemically and functionally. The effect of the SSF on these characteristics as well as the effect of the expeller matrix on the survival capacity of L. casei in in vitro gastrointestinal digestion and on epithelial adhesion were analysed. In general, the SSF process did not produce significant changes on the nutritional and functional properties studied. Probiotic cells supported in the FI were stable for 42 days showing >10 6 log (CFU g À1 ) viable probiotic microorganisms. More than 60% of them survived to gastrointestinal simulated conditions. Expeller matrix interfered the adhesion of L. casei with the epithelium. The FI could be incorporated to a porridge for improving the nutritional profile and providing functionality.

Novel application of a food ingredient based on soybean extruded‐expelled meal containing probiotics for improving gluten‐free bread quality

“…The FI was prepared as previously detailed in Castellanos‐Fuentes et al ., 2020, 2022. Briefly, milled soybean‐EEM were mixed with dehydrated cheese whey and hydrated with distilled water, sterilized, cooled and inoculated with 2 mL of a suspension containing ≈8.5.10 3 CFU mL −1 of L .…”

“…While Castellanos‐Fuentes et al . (2022) proposed a solid‐state fermentation treatment of soybean‐EEM with L . casei for improving its physicochemical and functional characteristics.…”

“…Moreover, Lactobacillus remain stable for 42‐day storage at room temperature. Furthermore, the fermented soybean‐EEM could be assayed as a food ingredient (FI) in a porridge formulation for increasing the protein content and for incorporating probiotics in a vegetable meal (Castellanos‐Fuentes et al ., 2020, 2022).…”

“…In this sense, Genevois & de Escalada Pla (2021) proposed the addition of soybean-EEM for increasing dietary fibre and protein content of glutenfree bread (GFB), obtaining a more uniform crumb microstructure. While Castellanos-Fuentes et al (2022) proposed a solid-state fermentation treatment of soybean-EEM with L. casei for improving its physicochemical and functional characteristics. The processes applied, reduced sugars and oligosaccharides, pH and bulk density, enhancing the functional characteristics of the vegetable matrix, such as hydration and oil-holding capacity.…”

“…Soybean extruded‐expelled meal (soybean‐EEM) obtained after oil extraction is a good source of high biological value proteins, and dietary fibre, and therefore, it is used for animal feed. However, few technological advances have been performed for adding value to the supply chain of soy expellers (Castellanos‐Fuentes et al ., 2022). In this sense, Genevois & de Escalada Pla (2021) proposed the addition of soybean‐EEM for increasing dietary fibre and protein content of gluten‐free bread (GFB), obtaining a more uniform crumb microstructure.…”