Work

Chickpea flour (Cicer arietinum L) improves viability of potentially probiotics Lactobacillus plantarum S180.7 and Lactobacillus plantarum SBR64.7 in milk-based formulations

Year: 2026

Type: article

Abstract: This study evaluated the effect of adding chickpea flour to milk-based formulations on physicochemical parameters, the survival, and viability of potentially probiotic microorganisms. Four formulations were prepared using skimmed milk (10%) and sucrose (10%), each containing Lactobacillus plantarum S180.7 (CF1) or L. plantarum SBR64.7 (CF2), with or without 4.5% chickpea flour (TF1 and TF2). Composition, physicochemical properties, total phenolic content, antioxidant activity, and bacterial viability were assessed during 24 hours of fermentation and 28 days of storage at 4°C. Formulations with chickpea flour exhibited a greater pH decrease (ΔpH, 24-0 h: TF1 = -1.81 and TF2 = -1.38) than controls (CF1 = -0.58 and CF2 = -0.52), along with higher titratable acidity after 6 and 9 hours, respectively. Chickpea flour enhanced bacterial growth, reaching 8 Log CFU/mL, and increased phenolic content without affecting antioxidant potential. Viability remained stable and higher than controls, confirming improved probiotic stability in milk-based formulations.

Source: PLoS ONE

DOI: 10.1371/journal.pone.0362095

Authors: Larissa dos Santos Freitas, Sandra Fernandes Arruda, Maria Carolina Mesquita, Thalyson Guirra Eneias, Marcio Antônio Mendonça

Institution: Universidade de Brasília

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,382