Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation
Fermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starters of lactic acid bacteria was optimized based on p...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1447 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849312889033195520 |
|---|---|
| author | Matteo Vitali Mónica Gandía Guadalupe Garcia-Llatas Antonio González-Sarrías Fernando Vallejo Antonio Cilla Amparo Gamero |
| author_facet | Matteo Vitali Mónica Gandía Guadalupe Garcia-Llatas Antonio González-Sarrías Fernando Vallejo Antonio Cilla Amparo Gamero |
| author_sort | Matteo Vitali |
| collection | DOAJ |
| description | Fermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starters of lactic acid bacteria was optimized based on pH drop and colony counts at 37 °C and the supplementation with 7.5–15 g glucose/100 mL. Analyses of antioxidant capacity, phytochemical profile, proximate composition and sensory attributes were conducted, along with studies on the gastrointestinal survival of probiotics. Total polyphenols levels and antioxidant capacity followed the order: carob > tiger nut > rice (159.8–218.9 > 34.1–127.9 > 7.2–17.5 mg GAE/L for total polyphenols; 4461.9–15,111.6 > 2916.8–7897.3 > 1845.7–6103.5 µM Trolox/L for ORAC; and 2057.7–4235.3 > 318.9–876.7 > n.d.–239.7 µM Trolox/L for TEAC, respectively). The VEGE061 consortium showed the best results for the majority of parameters analyzed, influencing fat content and fatty acid profiles and increasing monounsaturated fatty acids in tiger nuts while promoting saturated fatty acids in rice beverages. Simulated in vitro digestion significantly reduced probiotic content in tiger nuts, carob, and, to a lesser extent, rice beverages. The beverages showed good sensory attributes, with tiger nut developing lactic and floral notes, carob achieving a balanced aroma profile with VEGE061, and rice displaying pleasant sensory qualities with VEGE033 and VEGE061 consortia. Further research is needed to explore optimal conditions for scaling up the process and strategies to improve probiotic delivery, aiming to increase post-digestion survival. This approach could promote the development of healthy and sustainable food alternatives. |
| format | Article |
| id | doaj-art-755845b7fbc74f5495c6f17c4e326cbd |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-755845b7fbc74f5495c6f17c4e326cbd2025-08-20T03:52:56ZengMDPI AGFoods2304-81582025-04-01149144710.3390/foods14091447Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid FermentationMatteo Vitali0Mónica Gandía1Guadalupe Garcia-Llatas2Antonio González-Sarrías3Fernando Vallejo4Antonio Cilla5Amparo Gamero6Bionutest Research Group—Food Technology Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainBionutest Research Group—Food Technology Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainBionutest Research Group—Nutrition and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainResearch Group on Quality, Safety and Bioactivity of Plant Foods, Centro de Edafología y Biología Aplicada del Segura, Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Campus de Espinardo, 30100 Murcia, SpainMetabolomics Platform, Centro de Edafología y Biología Aplicada del Segura, Consejo Superior de Investigaciones Científicas (CEBAS-CSIC), Campus de Espinardo, 30100 Murcia, SpainBionutest Research Group—Nutrition and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainBionutest Research Group—Food Technology Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, SpainFermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starters of lactic acid bacteria was optimized based on pH drop and colony counts at 37 °C and the supplementation with 7.5–15 g glucose/100 mL. Analyses of antioxidant capacity, phytochemical profile, proximate composition and sensory attributes were conducted, along with studies on the gastrointestinal survival of probiotics. Total polyphenols levels and antioxidant capacity followed the order: carob > tiger nut > rice (159.8–218.9 > 34.1–127.9 > 7.2–17.5 mg GAE/L for total polyphenols; 4461.9–15,111.6 > 2916.8–7897.3 > 1845.7–6103.5 µM Trolox/L for ORAC; and 2057.7–4235.3 > 318.9–876.7 > n.d.–239.7 µM Trolox/L for TEAC, respectively). The VEGE061 consortium showed the best results for the majority of parameters analyzed, influencing fat content and fatty acid profiles and increasing monounsaturated fatty acids in tiger nuts while promoting saturated fatty acids in rice beverages. Simulated in vitro digestion significantly reduced probiotic content in tiger nuts, carob, and, to a lesser extent, rice beverages. The beverages showed good sensory attributes, with tiger nut developing lactic and floral notes, carob achieving a balanced aroma profile with VEGE061, and rice displaying pleasant sensory qualities with VEGE033 and VEGE061 consortia. Further research is needed to explore optimal conditions for scaling up the process and strategies to improve probiotic delivery, aiming to increase post-digestion survival. This approach could promote the development of healthy and sustainable food alternatives.https://www.mdpi.com/2304-8158/14/9/1447fermentationplant-based beveragesprobioticsantioxidant capacity |
| spellingShingle | Matteo Vitali Mónica Gandía Guadalupe Garcia-Llatas Antonio González-Sarrías Fernando Vallejo Antonio Cilla Amparo Gamero Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation Foods fermentation plant-based beverages probiotics antioxidant capacity |
| title | Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation |
| title_full | Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation |
| title_fullStr | Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation |
| title_full_unstemmed | Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation |
| title_short | Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation |
| title_sort | modulation of antioxidant capacity nutritional composition probiotic viability after digestion and sensory attributes of plant based beverages through lactic acid fermentation |
| topic | fermentation plant-based beverages probiotics antioxidant capacity |
| url | https://www.mdpi.com/2304-8158/14/9/1447 |
| work_keys_str_mv | AT matteovitali modulationofantioxidantcapacitynutritionalcompositionprobioticviabilityafterdigestionandsensoryattributesofplantbasedbeveragesthroughlacticacidfermentation AT monicagandia modulationofantioxidantcapacitynutritionalcompositionprobioticviabilityafterdigestionandsensoryattributesofplantbasedbeveragesthroughlacticacidfermentation AT guadalupegarciallatas modulationofantioxidantcapacitynutritionalcompositionprobioticviabilityafterdigestionandsensoryattributesofplantbasedbeveragesthroughlacticacidfermentation AT antoniogonzalezsarrias modulationofantioxidantcapacitynutritionalcompositionprobioticviabilityafterdigestionandsensoryattributesofplantbasedbeveragesthroughlacticacidfermentation AT fernandovallejo modulationofantioxidantcapacitynutritionalcompositionprobioticviabilityafterdigestionandsensoryattributesofplantbasedbeveragesthroughlacticacidfermentation AT antoniocilla modulationofantioxidantcapacitynutritionalcompositionprobioticviabilityafterdigestionandsensoryattributesofplantbasedbeveragesthroughlacticacidfermentation AT amparogamero modulationofantioxidantcapacitynutritionalcompositionprobioticviabilityafterdigestionandsensoryattributesofplantbasedbeveragesthroughlacticacidfermentation |