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

Abstract

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation

“…The UAE was thus performed at high intensity (power input 4.5 kW, frequency 18 kHz, oscillation amplitude 45–60 µm), at 60 °C and for a short residence time (2 min). The chemical compositions of the wet almond and coconut press cakes before the application of UAE have been previously reported elsewhere [ 22 ], as well as the composition of the wet UAE liquid phases [ 23 ]. Specifically, the % dry matter of the almond liquid fraction was 0.02 ± 0.0004%, the % ash content was 0.009 ± 0.0003%, the soluble protein content was 0.038 ± 0.001 mg/mL, and the reducing sugars content was 0.002 ± 0.001 mg/mL.…”

Antioxidant and anti-inflammatory function of Eupatorium adenophora Spreng leaves (EASL) on human intestinal Caco-2 cells treated with tert-butyl hydroperoxide

“…Biosafety and efficacy are the basic requirements for biomaterials intended for medical and healthcare use 38 , 39 . Biosafety, also known as 'biocompatibility' or 'cytotoxicity', refers to the assessment of whether a drug or biomaterial will cause cell damage or impair cell function.…”

Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed

“…Sourdough LAB can also be applied for the fermentation of non-bread cereals to improve their technological properties before they are incorporated into the main bread formula [25]. This is a very promising solution for the valorisation of food industry byproducts, which often have a high nutritional and functional value and contain specific compounds desirable for human nutrition (minerals, dietary fibre, proteins, vitamins, etc.).…”

“…For almond, coconut and oat drinks by-products valorisation and added-value bread preparation [25] Lactobacillus paracasei LUHS244 For okara valorisation and added-value bread preparation [27] 2.2. Challenges Associated with Lacto-Fermentation of Meat and Meat Products by Using Sourdough Lactic Acid Bacteria…”