Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects
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 thes...
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2024-11-01
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| author | Elisabetta Chiarini Valentina Alessandria Davide Buzzanca Manuela Giordano Negin Seif Zadeh Francesco Mancuso Giuseppe Zeppa |
| author_facet | Elisabetta Chiarini Valentina Alessandria Davide Buzzanca Manuela Giordano Negin Seif Zadeh Francesco Mancuso Giuseppe Zeppa |
| author_sort | Elisabetta Chiarini |
| collection | DOAJ |
| description | 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 (<i>Lactiplantibacillus plantarum, Streptococcus thermophilus</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>, and <i>Limosilactobacillus fermentum</i>) 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 <i>L. plantarum</i> 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. |
| format | Article |
| id | doaj-art-e157f309a2304e2989b036304f0777a2 |
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| language | English |
| publishDate | 2024-11-01 |
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| series | Foods |
| spelling | doaj-art-e157f309a2304e2989b036304f0777a22025-08-20T02:38:36ZengMDPI AGFoods2304-81582024-11-011323371510.3390/foods13233715Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical EffectsElisabetta Chiarini0Valentina Alessandria1Davide Buzzanca2Manuela Giordano3Negin Seif Zadeh4Francesco Mancuso5Giuseppe Zeppa6Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, ItalyDepartment of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, ItalyThe 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 (<i>Lactiplantibacillus plantarum, Streptococcus thermophilus</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>, and <i>Limosilactobacillus fermentum</i>) 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 <i>L. plantarum</i> 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.https://www.mdpi.com/2304-8158/13/23/3715lactic acid bacteriafunctional foodbioactive compoundsgas chromatographyvolatile compounds |
| spellingShingle | Elisabetta Chiarini Valentina Alessandria Davide Buzzanca Manuela Giordano Negin Seif Zadeh Francesco Mancuso Giuseppe Zeppa Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects Foods lactic acid bacteria functional food bioactive compounds gas chromatography volatile compounds |
| title | Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects |
| title_full | Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects |
| title_fullStr | Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects |
| title_full_unstemmed | Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects |
| title_short | Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects |
| title_sort | valorization of fruit by products through lactic acid fermentation for innovative beverage formulation microbiological and physiochemical effects |
| topic | lactic acid bacteria functional food bioactive compounds gas chromatography volatile compounds |
| url | https://www.mdpi.com/2304-8158/13/23/3715 |
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