Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

Autores
Dallagnol, Andrea Micaela; Pescuma, Micaela; Rollan, Graciela Celestina; Torino, Maria Ines; Font, Graciela Maria
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of its nutritional properties. Moreover, it is an optimal substrate for growing and production of improved amounts of antifungal compounds by Lactobacillus plantarum CRL 778. The aim of this work was to optimize a lactic ferment for packaged breads with improved nutritional value and prolonged shelf life by applying a statistical experimental design model. The addition of 30% quinoa to the wheat semi-liquid ferment (QWF) could highly improve the amino acids release (4.3 g/L) during fermentation. Moreover, this quinoa proportion was sufficient to obtain the same concentration of the antifungal compounds, phenyllactic and hydroxiphenyllactic acids (PLA and OH-PLA) as with 100% quinoa (ca. 36 and 51 mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71 mg/L), HO-PLA (ca. 75 mg/L) and lactate (27 g/L) with a p value < 0.005. The synergic effects of higher antifungal compounds production, acids release and pH decrease allowed lowering the amount (about 50 %) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life.
Fil: Dallagnol, Andrea Micaela. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Lactic Antifungals
Rsm Methodology
Packed Bread
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/28597
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28597
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed breadDallagnol, Andrea MicaelaPescuma, MicaelaRollan, Graciela CelestinaTorino, Maria InesFont, Graciela MariaLactic AntifungalsRsm MethodologyPacked Breadhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of its nutritional properties. Moreover, it is an optimal substrate for growing and production of improved amounts of antifungal compounds by Lactobacillus plantarum CRL 778. The aim of this work was to optimize a lactic ferment for packaged breads with improved nutritional value and prolonged shelf life by applying a statistical experimental design model. The addition of 30% quinoa to the wheat semi-liquid ferment (QWF) could highly improve the amino acids release (4.3 g/L) during fermentation. Moreover, this quinoa proportion was sufficient to obtain the same concentration of the antifungal compounds, phenyllactic and hydroxiphenyllactic acids (PLA and OH-PLA) as with 100% quinoa (ca. 36 and 51 mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71 mg/L), HO-PLA (ca. 75 mg/L) and lactate (27 g/L) with a p value < 0.005. The synergic effects of higher antifungal compounds production, acids release and pH decrease allowed lowering the amount (about 50 %) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life.Fil: Dallagnol, Andrea Micaela. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaSpringer Verlag Berlín2015-03-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/28597Dallagnol, Andrea Micaela; Pescuma, Micaela; Rollan, Graciela Celestina; Torino, Maria Ines; Font, Graciela Maria; Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread; Springer Verlag Berlín; Applied Microbiology and Biotechnology; 99; 9; 12-3-2015; 3839-38490175-75981432-0614CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s00253-015-6473-9info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00253-015-6473-9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:34:35Zoai:ri.conicet.gov.ar:11336/28597instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:34:35.339CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
title Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
spellingShingle Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
Dallagnol, Andrea Micaela
Lactic Antifungals
Rsm Methodology
Packed Bread
title_short Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
title_full Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
title_fullStr Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
title_full_unstemmed Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
title_sort Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
dc.creator.none.fl_str_mv Dallagnol, Andrea Micaela
Pescuma, Micaela
Rollan, Graciela Celestina
Torino, Maria Ines
Font, Graciela Maria
author Dallagnol, Andrea Micaela
author_facet Dallagnol, Andrea Micaela
Pescuma, Micaela
Rollan, Graciela Celestina
Torino, Maria Ines
Font, Graciela Maria
author_role author
author2 Pescuma, Micaela
Rollan, Graciela Celestina
Torino, Maria Ines
Font, Graciela Maria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Lactic Antifungals
Rsm Methodology
Packed Bread
topic Lactic Antifungals
Rsm Methodology
Packed Bread
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of its nutritional properties. Moreover, it is an optimal substrate for growing and production of improved amounts of antifungal compounds by Lactobacillus plantarum CRL 778. The aim of this work was to optimize a lactic ferment for packaged breads with improved nutritional value and prolonged shelf life by applying a statistical experimental design model. The addition of 30% quinoa to the wheat semi-liquid ferment (QWF) could highly improve the amino acids release (4.3 g/L) during fermentation. Moreover, this quinoa proportion was sufficient to obtain the same concentration of the antifungal compounds, phenyllactic and hydroxiphenyllactic acids (PLA and OH-PLA) as with 100% quinoa (ca. 36 and 51 mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71 mg/L), HO-PLA (ca. 75 mg/L) and lactate (27 g/L) with a p value < 0.005. The synergic effects of higher antifungal compounds production, acids release and pH decrease allowed lowering the amount (about 50 %) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life.
Fil: Dallagnol, Andrea Micaela. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal highly appreciated because of its nutritional properties. Moreover, it is an optimal substrate for growing and production of improved amounts of antifungal compounds by Lactobacillus plantarum CRL 778. The aim of this work was to optimize a lactic ferment for packaged breads with improved nutritional value and prolonged shelf life by applying a statistical experimental design model. The addition of 30% quinoa to the wheat semi-liquid ferment (QWF) could highly improve the amino acids release (4.3 g/L) during fermentation. Moreover, this quinoa proportion was sufficient to obtain the same concentration of the antifungal compounds, phenyllactic and hydroxiphenyllactic acids (PLA and OH-PLA) as with 100% quinoa (ca. 36 and 51 mg/L, respectively). Statistical model analysis showed that citrate and skimmed milk enhanced significantly all evaluated parameters specially PLA (ca. 71 mg/L), HO-PLA (ca. 75 mg/L) and lactate (27 g/L) with a p value < 0.005. The synergic effects of higher antifungal compounds production, acids release and pH decrease allowed lowering the amount (about 50 %) of the chemical preservative calcium propionate commonly added to bread. Moreover, these breads show increased shelf life.
publishDate 2015
dc.date.none.fl_str_mv 2015-03-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/28597
Dallagnol, Andrea Micaela; Pescuma, Micaela; Rollan, Graciela Celestina; Torino, Maria Ines; Font, Graciela Maria; Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread; Springer Verlag Berlín; Applied Microbiology and Biotechnology; 99; 9; 12-3-2015; 3839-3849
0175-7598
1432-0614
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28597
identifier_str_mv Dallagnol, Andrea Micaela; Pescuma, Micaela; Rollan, Graciela Celestina; Torino, Maria Ines; Font, Graciela Maria; Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread; Springer Verlag Berlín; Applied Microbiology and Biotechnology; 99; 9; 12-3-2015; 3839-3849
0175-7598
1432-0614
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s00253-015-6473-9
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00253-015-6473-9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer Verlag Berlín
publisher.none.fl_str_mv Springer Verlag Berlín
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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