Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
Year: 2024
Type: article
Abstract: Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefits but can also lead to undesirable effects like bloating and flatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production, the processing water is considered waste. As different carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed to investigate the protective effect of GOS-containing wastewater extracts from cooking chickpeas and lentils, as well as fructo-oligosaccharides, and sucrose (used for comparative purposes), on the stability of freeze-dried Lactiplantibacillus plantarum WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), and physical (water content) properties. The best storage stability was observed for mixtures with GOS-containing wastewater legume extracts. Protection of lactic acid bacteria strains with GOS-containing wastewater legume extracts would limit their spoilage in food production, positively impacting the environment.
Source: Food and Bioprocess Technology
Institutions: Centro de Química da Madeira, Universidade da Madeira, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro Científico Tecnológico - La Plata, Centro de Investigación y Desarrollo en Criotecnología de Alimentos, AgroParisTech, Université Paris-Saclay, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Paris-Saclay Food and Bioproduct Engineering Research Unit
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $3,890
Funders: Agência Regional para o Desenvolvimento da Investigação, Tecnologia e Inovação, European Commission, Consejo Nacional de Investigaciones Científicas y Técnicas, AgroParisTech, Universidade da Madeira, Horizon 2020 Framework Programme, Fundação para a Ciência e a Tecnologia, Agencia Nacional de Promoción Científica y Tecnológica
Awards: Centro de Química da Madeira, G2433445935, G3067038286, G434337789, G4430108231, Immobilizating enzymes for the valorization of food by-products, Preservation of microorganisms by understanding the protective mechanisms of oligosaccharides, G6719632571, G6997658380, G7378882120, Centro de Química da Madeira
OpenAlex ID: W4401690376