Application of valorized dairy industry by-products for nutraceutical formulas development

The zero-waste economy has many challenges, of which the most important is the need for attractive technologies for the effective recycling of by-products. One of challenges in dairy industry is to effectively use large quantities of dairy by-products, e.g., the milk permeate (MP). MP is a dairy industry by-product obtained during milk protein concentrate production. The aim of this study was to develop nutraceutical in chewing form (NC) preparations. The main ingredients used for the preparation of added-value nutraceuticals were MP (containing GOS), extruded and fermented wheat bran (containing log10 colony-forming unit CFU/g viable antimicrobial property showing the LAB strains), psyllium husk (PH) (source of desirable hydrocolloids), and apple by-products (AP) (source of phenolic compounds). Also, for the preparation of NC, gelatin and agar were tested. In the NC formulations, citric acid (CA) was replaced to ascorbic acid (AA) to obtain a desirable hard texture of samples with agar. The optimal quantities of bioactive ingredients were selected by performing an overall acceptability (OA) test and evaluating emotions induced by consumers. Moreover, viable LAB count during storage, colour, texture, and antioxidant characteristics were evaluated. The highest OA (score 8.5) was shown for samples consisting of MP, PH, AP, CA, and xylitol (XY), a very strong correlation was found gelatin, MP, PH, AP, and CA showed a LAB count higher than 6.0 log10 CFU/g, but higher antioxidant activity were found for the NC prepared with agar. Finally, it can be acknowledged that fermented MP, PH, and AP can be used for preparation of added-value NC in a sustainable manner.info:eu-repo/semantics/publishedVersio

Application of the fermented and immobilized Cannabis sativa products for the biscuits production.

The aim of this study was to increase the total phenolic compounds (TPC) content, antioxidant activity, and protein digestibility of Cannabis sativa protein and expeller by using fermentation with selected lactic acid bacteria (LAB) strains, isolated from spontaneous fermented cereal substrate, and to adapt the Cannabis sativa protein and expeller products by using immobilization for higher value biscuits production.Spontaneous sourdough is a good source for LAB isolation, and isolated strains (Lactobacillus plantarum and Lactobacillus paracasei) showed versatile carbohydrate metabolism and resistance to low pH conditions. L. plantarum and L. paracasei could be used for hemp seed protein and expeller fermentation in order to increase its antioxidant activity, and for hemp seed expeller protein digestibility increasing L. plantarum should be selected (digestibility increase 15.26%, compare to nonfermented expeller samples). Fermented hemp seed products have significant influence on most of the biscuits parameters, and for biscuits value increasing with L. plantarum fermented and immobilazed hemp seed protein and expeller could be recommended

Application of the fermented and immobilized Cannabis sativa products for the biscuits production.

The aim of this study was to increase the total phenolic compounds (TPC) content, antioxidant activity, and protein digestibility of Cannabis sativa protein and expeller by using fermentation with selected lactic acid bacteria (LAB) strains, isolated from spontaneous fermented cereal substrate, and to adapt the Cannabis sativa protein and expeller products by using immobilization for higher value biscuits production.Spontaneous sourdough is a good source for LAB isolation, and isolated strains (Lactobacillus plantarum and Lactobacillus paracasei) showed versatile carbohydrate metabolism and resistance to low pH conditions. L. plantarum and L. paracasei could be used for hemp seed protein and expeller fermentation in order to increase its antioxidant activity, and for hemp seed expeller protein digestibility increasing L. plantarum should be selected (digestibility increase 15.26%, compare to nonfermented expeller samples). Fermented hemp seed products have significant influence on most of the biscuits parameters, and for biscuits value increasing with L. plantarum fermented and immobilazed hemp seed protein and expeller could be recommended

Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production

Abstract: Sourdough is a complex ecosystem, where lactic acid bacteria (LAB) and yeasts are dominant organisms. LAB isolated from sourdough can be employed as a biotechnological starters to improve the safety and functionality of food and feed, to provide added value and to increase safety of food industry by-products, to design synthesis of functional molecules in fermentable substrates, and to moderate the technologies for safer alternative stock (e.g., insect flour) incorporation to the main food (e.g., bread) formulas. Sourdough contains a wide range of LAB, which metabolic activity strongly affects the characteristics of the fermentable substrates. The addition of starter cultures under controlled conditions is a highly prospective technology for sustainable feed preparation. Metabolites of the LAB as well as viable LAB cells in fermented feed material leads to desirable changes in animal microbiota, better health and production quality. Additionally, the high-functionality fermented feed can be produced by applying sourdough LAB for the food industry by-product valorization. Also, fermentation with sourdough LAB greatly contribute not only to the flavour, aroma, and texture of the final product but also to functional molecules synthesis, e.g., galactooligosaccharides can be synthesized from the dairy industry by-products containing lactose; gamma-aminobutyric acid can be produced from the substrates containing L-glutamic acid (e.g., Spirulina). This type of bioconversion is a very promising technology for food and nutraceutical production. Finally, our works showed, that sourdough LAB application in industry is extremely broad: from food industry by-products and alternative food stock valorization to neurotransmitter production.info:eu-repo/semantics/publishedVersio