Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1

Autores
Martins, Gonçalo Nuno; Guerrero Sánchez, María; Carboni, Angela Daniela; Cenard, Stéphanie; Fonseca, Fernanda; Gomez Zavaglia, Andrea; Castilho, Paula Cristina
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefts but can also lead to undesirable efects like bloating and fatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production, the processing water is considered waste. As diferent carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed to investigate the protective efect of GOS-containing wastewater extracts from cooking chickpeas and lentils, as well as fructo-oligosaccharides, and sucrose (used for comparative purposes), on the stability of freeze-dried Lactiplantibacillus plantarum WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), and physical (water content) properties. The best storage stability was observed for mixtures with GOS-containing wastewater legume extracts. Protection of lactic acid bacteria strains with GOS-containing wastewater legume extracts would limit their spoilage in food production, positively impacting the environment.
Fil: Martins, Gonçalo Nuno. Universidade da Madeira. Centro de Quimica da Madeira; Portugal
Fil: Guerrero Sánchez, María. Biosearch S.A.U; España
Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cenard, Stéphanie. Institut National de la Recherche Agronomique; Francia
Fil: Fonseca, Fernanda. Institut National de la Recherche Agronomique; Francia
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Castilho, Paula Cristina. Universidade da Madeira. Centro de Quimica da Madeira; Portugal
Materia
FREEZE-DRYING
GALACTO-OLIGOSACCHARIDES
LACTIC ACID BACTERIA
PULSES
VIABILITY
WASTEWATERS
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:11336/247857
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1Martins, Gonçalo NunoGuerrero Sánchez, MaríaCarboni, Angela DanielaCenard, StéphanieFonseca, FernandaGomez Zavaglia, AndreaCastilho, Paula CristinaFREEZE-DRYINGGALACTO-OLIGOSACCHARIDESLACTIC ACID BACTERIAPULSESVIABILITYWASTEWATERShttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefts but can also lead to undesirable efects like bloating and fatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production, the processing water is considered waste. As diferent carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed to investigate the protective efect of GOS-containing wastewater extracts from cooking chickpeas and lentils, as well as fructo-oligosaccharides, and sucrose (used for comparative purposes), on the stability of freeze-dried Lactiplantibacillus plantarum WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), and physical (water content) properties. The best storage stability was observed for mixtures with GOS-containing wastewater legume extracts. Protection of lactic acid bacteria strains with GOS-containing wastewater legume extracts would limit their spoilage in food production, positively impacting the environment.Fil: Martins, Gonçalo Nuno. Universidade da Madeira. Centro de Quimica da Madeira; PortugalFil: Guerrero Sánchez, María. Biosearch S.A.U; EspañaFil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Cenard, Stéphanie. Institut National de la Recherche Agronomique; FranciaFil: Fonseca, Fernanda. Institut National de la Recherche Agronomique; FranciaFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Castilho, Paula Cristina. Universidade da Madeira. Centro de Quimica da Madeira; PortugalSpringer2024-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/247857Martins, Gonçalo Nuno; Guerrero Sánchez, María; Carboni, Angela Daniela; Cenard, Stéphanie; Fonseca, Fernanda; et al.; Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1; Springer; Food and Bioprocess Technology; 2024; 8-2024; 1-121935-5130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-024-03554-2info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-024-03554-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:09Zoai:ri.conicet.gov.ar:11336/247857instacron: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:34982025-09-03 09:55:09.731CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
title Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
spellingShingle Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
Martins, Gonçalo Nuno
FREEZE-DRYING
GALACTO-OLIGOSACCHARIDES
LACTIC ACID BACTERIA
PULSES
VIABILITY
WASTEWATERS
title_short Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
title_full Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
title_fullStr Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
title_full_unstemmed Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
title_sort Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1
dc.creator.none.fl_str_mv Martins, Gonçalo Nuno
Guerrero Sánchez, María
Carboni, Angela Daniela
Cenard, Stéphanie
Fonseca, Fernanda
Gomez Zavaglia, Andrea
Castilho, Paula Cristina
author Martins, Gonçalo Nuno
author_facet Martins, Gonçalo Nuno
Guerrero Sánchez, María
Carboni, Angela Daniela
Cenard, Stéphanie
Fonseca, Fernanda
Gomez Zavaglia, Andrea
Castilho, Paula Cristina
author_role author
author2 Guerrero Sánchez, María
Carboni, Angela Daniela
Cenard, Stéphanie
Fonseca, Fernanda
Gomez Zavaglia, Andrea
Castilho, Paula Cristina
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv FREEZE-DRYING
GALACTO-OLIGOSACCHARIDES
LACTIC ACID BACTERIA
PULSES
VIABILITY
WASTEWATERS
topic FREEZE-DRYING
GALACTO-OLIGOSACCHARIDES
LACTIC ACID BACTERIA
PULSES
VIABILITY
WASTEWATERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefts but can also lead to undesirable efects like bloating and fatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production, the processing water is considered waste. As diferent carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed to investigate the protective efect of GOS-containing wastewater extracts from cooking chickpeas and lentils, as well as fructo-oligosaccharides, and sucrose (used for comparative purposes), on the stability of freeze-dried Lactiplantibacillus plantarum WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), and physical (water content) properties. The best storage stability was observed for mixtures with GOS-containing wastewater legume extracts. Protection of lactic acid bacteria strains with GOS-containing wastewater legume extracts would limit their spoilage in food production, positively impacting the environment.
Fil: Martins, Gonçalo Nuno. Universidade da Madeira. Centro de Quimica da Madeira; Portugal
Fil: Guerrero Sánchez, María. Biosearch S.A.U; España
Fil: Carboni, Angela Daniela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cenard, Stéphanie. Institut National de la Recherche Agronomique; Francia
Fil: Fonseca, Fernanda. Institut National de la Recherche Agronomique; Francia
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Castilho, Paula Cristina. Universidade da Madeira. Centro de Quimica da Madeira; Portugal
description Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefts but can also lead to undesirable efects like bloating and fatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production, the processing water is considered waste. As diferent carbohydrates have recognized stabilization properties on lactic acid bacteria during dehydration processes, this study aimed to investigate the protective efect of GOS-containing wastewater extracts from cooking chickpeas and lentils, as well as fructo-oligosaccharides, and sucrose (used for comparative purposes), on the stability of freeze-dried Lactiplantibacillus plantarum WCFS1, by measuring biological (culturability, storage stability, acidifying activity), chemical (pH), and physical (water content) properties. The best storage stability was observed for mixtures with GOS-containing wastewater legume extracts. Protection of lactic acid bacteria strains with GOS-containing wastewater legume extracts would limit their spoilage in food production, positively impacting the environment.
publishDate 2024
dc.date.none.fl_str_mv 2024-08
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/11336/247857
Martins, Gonçalo Nuno; Guerrero Sánchez, María; Carboni, Angela Daniela; Cenard, Stéphanie; Fonseca, Fernanda; et al.; Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1; Springer; Food and Bioprocess Technology; 2024; 8-2024; 1-12
1935-5130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/247857
identifier_str_mv Martins, Gonçalo Nuno; Guerrero Sánchez, María; Carboni, Angela Daniela; Cenard, Stéphanie; Fonseca, Fernanda; et al.; Use of Legume Wastewater Extracts on the Storage Stability of Freeze-Dried Lactiplantibacillus plantarum WCFS1; Springer; Food and Bioprocess Technology; 2024; 8-2024; 1-12
1935-5130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s11947-024-03554-2
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-024-03554-2
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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 13.13397

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