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Effect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strain

2020-06Journal article Restricted access
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dc.contributor.authorMosso, A.L.
dc.contributor.authorLeBlanc, J.G.
dc.contributor.authorMotta, Carla
dc.contributor.authorCastanheira, Isabel
dc.contributor.authorRibotta, P.
dc.contributor.authorSammán, N.
dc.date.accessioned2021-02-26T17:03:21Z
dc.date.available2022-03-30T00:30:21Z
dc.date.issued2020-06
dc.description.abstractFolates are essential vitamins for human life and must be taken as part of the diet. It is known that some lactic bacteria are capable to produce folates during fermentation, which represents an interesting strategy as alternative to fortification with folic acid. The aim of this work was to study the effect of fermentation with a probiotic folate-producing Lactobacillus sakei strain in vegan spread products. Two products were manufactured with Andean potato and amaranth -with and without chia- and emulsified with other ingredients. Nutritional, textural, structural and sensorial analysis were performed. Products were also studied during 28 days of refrigerated storage. After 24 h fermentation bacterial growth achieved 11.0 log CFU/g and folate concentration reached 1900 ng/g, both values were kept during conservation period. No changes in firmness, viscosity, syneresis or particle size were observed after fermentation and storage, all parameters associated with products stability. Sensory analyses showed that the product without chia, fermented during 6 h, reached a good acceptability score, especially among vegetarian population. These results demonstrated the feasibility of bioenrichnovel spreadveganproductsthroughoutlacticfermentation withnochangesintechnological parameters.pt_PT
dc.description.abstractHighlights: Spread vegan products made with Andean potato, amaranth and chia were fermented; A probiotic folate-producing strain improved vitamin content through bio-enrichment; Nutritional, textural, structural and sensorial features were studied; No changes in firmness, viscosity or syneresis occurred in fermentation and storage.pt_PT
dc.description.sponsorshipThis work was supported by the National Council of Scientific and Technic Research (CONICET), National University of Jujuy (Argentina) and Project Ia ValSe-Food-CYTED (Ref. 119RT0567).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLWT. 2020 Jun;127:109339. Epub 2020 May 30. doi:10.1016/j.lwt.2020.109339pt_PT
dc.identifier.doi10.1016/j.lwt.2020.109339pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.18/7275
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0023643820303285pt_PT
dc.subjectFolate bio-enrichmentpt_PT
dc.subjectLactic Fermentationpt_PT
dc.subjectAndean Potatopt_PT
dc.subjectAmaranthpt_PT
dc.subjectChiapt_PT
dc.subjectEmulsion Stabilitypt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleEffect of fermentation in nutritional, textural and sensorial parameters of vegan-spread products using a probiotic folate-producing Lactobacillus sakei strainpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage109339pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume127pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revista
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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