Tailored fermentations to produce fava-based alternatives
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| Title: | Tailored fermentations to produce fava-based alternatives |
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| Authors: | Irene Gandolfi, Solidea Amadei, Margherita D’Alessandro, Siroli Lorenzo, Gottardi Davide, Lanciotti Rosalba, Patrignani Francesca |
| Publisher Information: | 2025. |
| Publication Year: | 2025 |
| Subject Terms: | fava beans, fermentation, Protein and peptide fraction, biogenic amines , Volatile profile |
| Description: | The increasing demand for sustainable protein sources is driving innovation in plant-based dairy alternatives, motivating the agrifood sector to explore new solutions. The valorization of underutilized crops like fava beans offers an opportunity to diversify plant-based raw materials beyond traditional sources like soy. This study aims to characterize the microbiological, technological, and functional properties of innovative fermented fava bean plant-based alternatives by fermentation. The protein fraction, extracted from fava beans, was thermally treated at 80°C for 15 minutes. After cooling to 30°C, the matrices were inoculated with Lactiplantibacillus plantarum LB82, Lacticaseibacillus casei A13, and Lactococcus lactis LBG2 at 6 log CFU/g and stopped at reaching pH of 4.7. The fermented curds were molded, pressed, and then treated by high-pressure processing (600 MPa for 120 seconds). Plant-based products were stored at 8°C for 90 d and analyzed for microbiological, physicochemical, functional, rheological, and volatile molecule profiles. Freshly fermented curds showed a high viable count of lactic acid bacteria (8-9 log CFU/g), while, post-HPP, undesirable microorganisms were under the detection limits, and only lactic acid bacteria persisted at very low levels (2 log CFU/g). Microbiological stability was maintained over the storage. Fermentation enhanced proteolysis and modulated the volatile molecule profiles, increasing cheese-associated aromas in a strain-dependent manner. Significant changes, among samples, were observed in antioxidant activity and rheological parameters. |
| Document Type: | Conference object |
| Language: | English |
| Access URL: | https://hdl.handle.net/11585/1026260 |
| Accession Number: | edsair.od......4094..58428a57db76c42a019eae834279d9dd |
| Database: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstract: | The increasing demand for sustainable protein sources is driving innovation in plant-based dairy alternatives, motivating the agrifood sector to explore new solutions. The valorization of underutilized crops like fava beans offers an opportunity to diversify plant-based raw materials beyond traditional sources like soy. This study aims to characterize the microbiological, technological, and functional properties of innovative fermented fava bean plant-based alternatives by fermentation. The protein fraction, extracted from fava beans, was thermally treated at 80°C for 15 minutes. After cooling to 30°C, the matrices were inoculated with Lactiplantibacillus plantarum LB82, Lacticaseibacillus casei A13, and Lactococcus lactis LBG2 at 6 log CFU/g and stopped at reaching pH of 4.7. The fermented curds were molded, pressed, and then treated by high-pressure processing (600 MPa for 120 seconds). Plant-based products were stored at 8°C for 90 d and analyzed for microbiological, physicochemical, functional, rheological, and volatile molecule profiles. Freshly fermented curds showed a high viable count of lactic acid bacteria (8-9 log CFU/g), while, post-HPP, undesirable microorganisms were under the detection limits, and only lactic acid bacteria persisted at very low levels (2 log CFU/g). Microbiological stability was maintained over the storage. Fermentation enhanced proteolysis and modulated the volatile molecule profiles, increasing cheese-associated aromas in a strain-dependent manner. Significant changes, among samples, were observed in antioxidant activity and rheological parameters. |
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