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Volume 13
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10.3390/foods13233715
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Article

Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects

by
Elisabetta Chiarini
,
Valentina Alessandria
,
Davide Buzzanca
*,
Manuela Giordano
,
Negin Seif Zadeh
,
Francesco Mancuso
and
Giuseppe Zeppa
Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, Italy
*
Author to whom correspondence should be addressed.
Foods 2024, 13(23), 3715; https://doi.org/10.3390/foods13233715
Submission received: 24 October 2024 / Revised: 13 November 2024 / Accepted: 19 November 2024 / Published: 21 November 2024
(This article belongs to the Special Issue Fermented Food: Processing Technology, Microbiology and Health Benefits)
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Abstract

The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products. This study explored the use of LAB strains (Lactiplantibacillus plantarum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Limosilactobacillus fermentum) on by-products such as white grape pomace, cocoa bean shells, apple pomace, and defatted roasted hazelnut to develop yoghurt-style fruit beverages. Microbial load and pH changes were monitored during a 24 h fermentation and 14-day shelf life at 5 °C. Concentrations of sugars, organic acids, and volatile organic compounds were also analyzed using HPLC and GC-qMS. The results showed that optimizing the matrix led to significant bacterial growth, with viable microbes remaining under refrigeration. In particular, the strain of L. plantarum tested on the cocoa bean shell yielded the most promising results. After 24 h of fermentation, the strain reached a charge of 9.3 Log CFU/mL, acidifying the substrate to 3.9 and producing 19.00 g/100 g of lactic acid. Aromatic compounds were produced in all trials, without off-flavours, and characteristic fermented food flavours developed. Additionally, secondary metabolites produced by lactic acid bacteria may enhance the health benefits of these beverages.
Keywords: lactic acid bacteria; functional food; bioactive compounds; gas chromatography; volatile compounds lactic acid bacteria; functional food; bioactive compounds; gas chromatography; volatile compounds

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MDPI and ACS Style

Chiarini, E.; Alessandria, V.; Buzzanca, D.; Giordano, M.; Seif Zadeh, N.; Mancuso, F.; Zeppa, G. Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects. Foods 2024, 13, 3715. https://doi.org/10.3390/foods13233715

AMA Style

Chiarini E, Alessandria V, Buzzanca D, Giordano M, Seif Zadeh N, Mancuso F, Zeppa G. Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects. Foods. 2024; 13(23):3715. https://doi.org/10.3390/foods13233715

Chicago/Turabian Style

Chiarini, Elisabetta, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, and Giuseppe Zeppa. 2024. "Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects" Foods 13, no. 23: 3715. https://doi.org/10.3390/foods13233715

APA Style

Chiarini, E., Alessandria, V., Buzzanca, D., Giordano, M., Seif Zadeh, N., Mancuso, F., & Zeppa, G. (2024). Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects. Foods, 13(23), 3715. https://doi.org/10.3390/foods13233715

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