A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure
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Tecnología de los AlimentosSponsors
This work is a result of the AGROALNEXT programme and was supported by Ministry of Science, Innovation and Universities (MICIU) with funding from the European Union NextGenerationEU (PRTR-C17. I1) and by Fundación Séneca with funding from the Comunidad Autónoma Región de Murcia (CARM). The authors also acknowledge PID2021-123857OB-I00 from the Spanish MICIU- National Research Agency (MCIN/AEI/10.13039/501100011033) and the ERDF A way of making Europe, of the European Union. José Ángel Salas-Millán acknowledges the financial support received from the MICIU and JimboFresh International SLL through an ’Industrial PhD’ grant (DIN2019- 010837)Publication date
2024Publisher
ElsevierBibliographic Citation
SALAS-MILLÁN, José Ángel; CONESA-BUENO, Andrés; AGUAYO, Encarna. A novel antidiabetic lactofermented beverage from agro-industrial waste (broccoli leaves): Process optimisation, phytochemical characterisation, and shelf-life through thermal treatment and high hydrostatic pressure. Food Bioscience, 2024, p. 103999.Peer review
siKeywords
Fermentation-assisted extractionBrassica
Probiotic
Antidiabetic
Polyphenol
Sulforaphane
Abstract
Fermentation is the main process in several foods claimed to be health-promoting products due to their content in microorganisms and bioactive compounds. Therefore, in this study, the fermentation process was used to revalorise broccoli waste in the development and optimisation of a new fermented beverage by Lactiplantibacillus plantarum following a fermentation-assisted extraction strategy. The beverage was also subjected to several processing treatments and stored at 5 °C for 49 days. LC-MS/MS was used to characterise and quantify the individual (poly)phenolic and isothiocyanate contents. Optimised fermentation was carried out using a Box-Behnken design and the process was set to 4 days, 0.1 g of leaves per mL and 27.77 °C. Pasteurisation resulted in a higher (poly)phenolic content but caused a fall in LAB population to 3.5 log CFU/mL. In the control beverage, the (poly)phenol content decreased with increasing storage time and the LAB population was maintained at 6.5 log CFU/mL. In the ...
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