Search Results (28)

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article

Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the sensory aspects. In this study, fava bean flour (FB) was fermented with Aspergillus oryzae and Rhizopus oligosporus to produce FBA and FBR, respectively, ingredients with distinct nutritional, functional, and aroma characteristics. The protein content increased by 20% in FBA and 8% in FBR, while fat levels rose more significantly in FBR (+40%). The overall content of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) decreased by 47% (FBA) and 57% (FBR), although polyol production by A. oryzae was observed. SSF improved the nutritional profile of FBA and FBR, with a notable increase in the concentration of essential amino acids observed, and a reduction in most antinutrients, with the exception of trypsin inhibitors. SSF resulted in the formation of aggregates, which increased the particle size and reduced protein solubility. Emulsions prepared with the fermented ingredients separated faster, and the foaming capacity of both FBA and FBR was decreased, but an increase in water-holding capacity was observed. SSF resulted in the production of predominantly savoury-associated aroma compounds, with compounds characteristic of metallic and mouldy aromas reduced. These results indicate the potential of SSF to transform FB with enhanced nutritional value and improved sensory and functional properties. Full article

The demand for meat alternatives in different forms is increasing due to consumers’ awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil consumers’ acceptance for taste and texture. Hence, different physical and biological processes, such as thermal treatment and fermentation, need to be investigated. This study reveals that the thermal treatment of legume flours (soy, pea and lentil) prior to single-strain fermentation with Leuconostoc citreum TR116 has a major impact on acidification, colour, texture and sensory properties due to the pregelatinisation of starch and denaturation of proteins. The thermal treatment of soy flour resulted in liquification, and it could not be used as a fermentation substrate. However, non-heat-treated soy flour was fermented for comparison. The highest total titratable acidity (TTA) was determined in fermented pea flour (PF) and fermented lentil flour (LF) after 48 h with 24.35 ± 0.29 mL 0.1 M NaOH/10 g and 24.98 ± 0.33 mL 0.1 M NaOH/10 g, respectively. Heat treatment prior to fermentation led to a reduction in TTA by 20 mL 0.1 M NaOH/10 g for both PF and LF. The loss of colour pigments during thermal treatment led to a lighter colour of the spreadable alternatives. Moreover, a harder texture (+13.76 N in LF; +15.13 N in PF) and a lower adhesiveness (−0.88 N in LF; −0.43 N in PF) were detected in spreadable meat alternatives that were treated with heat prior to fermentation. Cohesiveness was decreased by thermal treatment, and fermentation did not impact it. Fermentation without pre-heat treatment increased adhesiveness by 4.37 N in LF and by 2.36 N in PF—an attribute typical for spreadable meat. Descriptive sensory analysis showed that thermal treatment significantly decreased bitterness but increased crumbliness and reduced juiciness. On the other hand, fermentation without pre-heat treatment mainly influenced flavour by increasing fruitiness and decreasing beaniness, earthiness and off-flavours. In summary, thermal treatment prior to fermentation is powerful in reducing legume-typical off-flavours but is not suitable for the development of spreadable meat alternatives due to texture changes. However, this process can be very beneficial when producing sausage-like alternatives. Full article

Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their applicability in foods. Quinoa flour (QF) served as a substrate for Aspergillus oryzae and Rhizopus oligosporus, resulting in two fermented ingredients (QFA and QFR) with different nutritional, functional, and aroma characteristics. A higher increase in protein (+35%) and nitrogen (+24%) was observed in the QFA, while fat was predominantly increased in the QFR (+78%). Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) decreased in the QFR but increased in the QFA due to polyol production. Metabolomic analysis revealed higher lactic acid concentrations in the QFA, and higher citric, malic, and fumaric acid contents in the QFR. The SSF reduced most antinutrients, while R. oligosporus produced saponins. Olfactometry showed the development of fruity ester compounds and a decrease in metallic and cardboard aromas. Both ingredients showed an enhanced water-holding capacity, with the QFA also demonstrating an increased oil-holding capacity. Complex formation increased the particle size, reduced the solubility, and decreased the foaming properties. Mycelium production darkened the ingredients, with the QFR having a higher differential colour index. This study highlights the potential of SSF to produce ingredients with improved nutritional, sensory, and functional properties. Full article

Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between soluble–fermentable (arabinoxylan), insoluble–fermentable (resistant starch type IV) and insoluble–unfermentable (cellulose) fibre ingredients and their impact on bread quality using Response Surface Methodology. This resulted in an optimised mixture of these fibre ingredients that can coexist within a bread matrix while maintaining quality characteristics comparable to white wheat bread. The partial replacement of flour with fibre ingredients led to an interference with the gluten network causing a reduction in gluten strength by 12.4% and prolonged gluten network development time by 24.4% compared to the control (no fibre addition). However, the CO₂ retention coefficient during dough fermentation was not affected by fibre ingredient inclusion. The fibre content of the white bread was increased by 128%, with only a marginal negative impact on bread quality. Additionally, the fibre-fortified bread showed a lower release of reducing sugars during in vitro starch digestion. This study illustrates the synergy of different types of fibre ingredients in a bread system to advance in closing the fibre gap. Full article

Brewer’s spent yeast (BSY) is a plentiful by-product of the brewing process. Currently regarded as a waste product, this low-value material is used in animal feed formulations or disposed of. However, BSY is known to be nutritionally dense, particularly regarding high-quality proteins, fibre, vitamins, and minerals. Previous work has examined the effect of a process including fermentation with Lactobacillus amylovorus FST 2.11 on BSY and indicates a reduction in bitterness intensity and an increase in sour and fruity flavours. The current study expands on this previous work, examining the changes in composition and functionality resulting from this upcycling process. The major changes include protein degradation and a decrease in pH, leading to increased protein solubility by 41%, increased foam stability by up to 69% at pH 7, and improved emulsion stabilising characteristics as well as differences in rheological behaviour during heating. Compositional changes are also detailed, with evidence of glucan and trehalose degradation. These changes in the physical and functional properties of BSY provide useful information, particularly with regard to the incorporation of BSY into food products for human consumption. Full article

Replacing eggs without influencing pound cakes’ texture, appearance, and taste is challenging. Ovalbumin, the major protein in egg white, contributes to the structures of cakes by providing SH Groups that form a firm gel during baking. However, there is a shift in the consumers’ behaviour regarding health, well-being, animal welfare standards, and environmental concerns. To meet upcoming trends and consumer needs, 102 egg replacement products were launched globally to the best of the authors’ knowledge, with 20 of them advertised as suitable for baking applications. Ten locally available commercial egg replacers with a range of protein contents were chosen and applied in a pound cake model system to evaluate their functionality by evaluating cake and cake batter quality. Three different categories of egg replacements were chosen: replacers containing no protein (R1–R3), a low amount of protein (1–10 g/100 g; R4–R5), and a high amount of protein (>10 g/100 g; R6–R10). Those were compared to three control cakes containing powdered whole egg, fresh egg, and liquid whole egg. All the analysed egg replacers significantly differed from the control cakes, including low-protein egg replacement R4. Despite R4 achieving the highest specific volume (1.63 ± 0.07 mL/g) and comparable texture values, none of the examined egg replacers compared favourably with the egg control cakes regarding appearance, physical and textural properties, and nutritional value. Full article

Brewer’s spent yeast (BSY) is one of the brewing industry’s most plentiful side-streams. Abundant, low-cost and high in nutrients, it has great potential for application in food technology and human nutrition. With the ever-increasing interest in sustainability, waste reduction and circular food systems, the use of BSY as a novel food ingredient may be the route to add exponential value while reducing the environmental impact. However, negative flavour characteristics and high amounts of alcohol severely limit the current applications of BSY. This study explores the use of processing involving lactic acid bacteria (LAB) fermentation technology as a means of improving BSY quality characteristics and examines the effects of this process on the chemical, nutritional and sensory characteristics of BSY. The results reveal that BSY is a suitable substrate for LAB fermentation, successfully supporting the growth of Lactobacillus amylovorus FST 2.11. Compared to the unfermented BSY (CBSY), fermentation significantly reduced the perceptible bitterness of the BSY as detected by a sensory panel, from 6.0 ± 2.8 units to 0.9 ± 0.7 units, respectively. Fermented BSY (PBSY) had enhanced sour and fruity flavours, and a variety of other volatile compounds and metabolites were determined. Protein profiles showed significant protein degradation, and free amino acid levels were greatly increased following fermentation, from 2.8 ± 0.2 g/100 g to 10.5 ± 0.4 g/100 g, respectively. Protein quality was high, with the CBSY and PBSY providing well over the required level (>100%) of essential amino acids per gram protein, with the exception of sulphur amino acids (98%). Major physical differences were observed using scanning electron microscopy. This study concludes that LAB fermentation positively affects the sensory and nutritional characteristics of BSY and can aid in the incorporation of brewer’s spent yeast into foods for human consumption. Full article

The market for protein-based drinks is endlessly growing, as the awareness of health-conscious consumers demands a shift from traditional protein smoothies or shakes to clear beverage alternatives that address thirst and hydration. The aim of this study was to investigate the soft drink market on a global scale with a focus on commercially available high-protein soft drinks, carbonated and uncarbonated, from both animal- and plant-based protein sources. Additionally, the physicochemical properties of 25 selected protein soft drinks from the market research were evaluated, including their protein content, density, viscosity, particle size, stability, pH and total titratable acidity (TTA), to explore their quality attributes. From the market research, 6.8% was the highest protein content found out of 138 beverages, with whey protein isolate and collagen hydrolysate being the most popular added protein ingredients. Only 18% of the market contained plant-based proteins, with pea protein isolate being the most common. The pH of all beverages showed acidic values (2.9 to 4.2), where TTA ranged from 0.4 to 1.47 mL (0.1 M NaOH/mL). Protein content, density and viscosity in all beverages exhibited a significantly strong positive correlation. The protein soft drink containing beef protein isolate stood out for highest protein content, density, particle size and TTA. Overall, these results demonstrate the effects and correlations of the different formulations on the quality characteristics. Therefore, the presented results can be utilized in the development and formulation of future protein soft drinks, including nutritional improvement and optimum quality, meeting current consumer trends and that are used as a convenient pre- or post-workout drink for individuals seeking muscle growth and repair. Full article

The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using Weissella cibaria MG1 (BR-MG1), Leuconostoc citreum TR116 (BR-TR116), Lactiplantibacillus plantarum FST1.7 (BR-FST1.7), Lactobacillus amylovorus FST2.11 (BR-FST2.11), and Limosilactobacillus reuteri R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker’s flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics. Full article

FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread. Full article

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development. Full article

Plant protein sources, as a part of developing sustainable food systems, are currently of interest globally. Brewer’s spent grain (BSG) is the most plentiful by-product of the brewing industry, representing ~85% of the total side streams produced. Although nutritionally dense, there are very few methods of upcycling these materials. High in protein, BSG can serve as an ideal raw material for protein isolate production. This study details the nutritional and functional characteristics of BSG protein isolate, EverPro, and compares these with the technological performance of the current gold standard plant protein isolates, pea and soy. The compositional characteristics are determined, including amino acid analysis, protein solubility, and protein profile among others. Related physical properties are determined, including foaming characteristics, emulsifying properties, zeta potential, surface hydrophobicity, and rheological properties. Regarding nutrition, EverPro meets or exceeds the requirement of each essential amino acid per g protein, with the exception of lysine, while pea and soy are deficient in methionine and cysteine. EverPro has a similar protein content to the pea and soy isolates, but far exceeds them in terms of protein solubility, with a protein solubility of ~100% compared to 22% and 52% for pea and soy isolates, respectively. This increased solubility, in turn, affects other functional properties; EverPro displays the highest foaming capacity and exhibits low sedimentation activity, while also possessing minimal gelation properties and low emulsion stabilising activity when compared to pea and soy isolates. This study outlines the functional and nutritional properties of EverPro, a brewer’s spent grain protein, in comparison to commercial plant protein isolates, indicating the potential for the inclusion of new, sustainable plant-based protein sources in human nutrition, in particular dairy alternative applications. Full article

Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation with five lactic acid bacteria (LAB) as a valorisation technique. The strains used were Lactiplantibacillus plantarum FST 1.7, Lactobacillus amylovorus FST2.11, Weissella cibaria MG1, Leuconostoc citreum TR116 and Limosilactobacillus reuteri R29. The influence of fermentation on sugar/FODMAP/acid compositions and microbial metabolites in BRs was analysed. A variety of techno-functional properties were also evaluated. Results showed BRs were a suitable substrate for LAB, particularly for Lactiplantibacillus plantarum FST 1.7 and Lactobacillus amylovorus FST2.11. Sugar, acid and the FODMAP composition of the fermented BRs demonstrated various traits imparted by LABs, including high mannitol production from Leuconostoc citreum TR116 and Limosilactobacillus reuteri R29. Limosilactobacillus reuteri R29 also produced fructans using BRs as a substrate. A techno-functional analysis of BRs showed a significant reduction in α-amylase activity post sterilisation and fermentation. Fermentation reduced water-binding capacity and significantly increased oil-binding capacity. The LAB used displayed great potential in improving the functionality of BRs as a food ingredient while also showcasing LAB fermentation as a viable processing aid for BR valorisation. Full article

Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These organic acid profiles could be linked to the culture-dependent microbial composition. In addition, the microbial composition and the associated dominant microorganisms observed were influenced by the water kefir fermentation conditions. Investigation of the effect of nitrogen limitation on the fermentation kinetics of several water kefir cultures showed that under such conditions, the fermentative capacity of the cultures declined. However, this decline was not immediate, and specific water kefir microorganisms may have enabled some cultures to maintain a higher fermentative capacity for longer. Thus, the water kefir fermentation kinetics and characteristics could be linked to the substrate composition, microorganisms present, and the process conditions under which the fermentations were performed. Full article